Oh, I offer no opinion on the detail of the Michigan law. Yes, it will be a cultural shift. However, there have been baby steps towards this in the more metropolitan areas in the last few years, eg, a few restaurants in New York and San Francisco have paid their staff a proper wage and actively discouraged tipping except to reward truly exceptional service.
In places like France and Japan, being a waiter is considered an honorable profession - quite often a long-term one (think about that for a minute). In the UK, the chain restaurants have moved towards "service charges" in the last 10-15 years. Staff there must be paid the same minimum wage as any other employee and that is pretty much what most of them are on. Proper operation of troncs* is variable at best. Service in the chains is worse than here for the most part. The family restaurants and the posh places have generally paid either good wages, have decent working conditions or both. Tipping in those places is not expected, but is appreciated.
When I came here over twenty years ago, I had no clue about tipping in the USA. On a $30 check, I thought a dollar was being generous. Seriously. It was, as you say, a huge cultural shift. Although I see nothing wrong with the principle, I think four months is far too short a time in which to implement this.
*https://dictionary.cambridge.org/dictionary/english/tronc