What should happen is restaurants should pay their workers a living wage and charge customers accordingly, so there's none of this stupid guilt trip stuff.
The economic choice for the customer is, how much do they value their money versus not being an asshole...
When I asked if they'd prefer wages even if they made the same per hour, every single one said they prefer tips.
If so, that's a really twisted form of price discrimination.
However, tipping 20% on a $120 bottle would be more than half of what I tipped the last time I went to a fancy place where the staff folded the napkins every time someone got up to go to the bathroom. That was a 40% tip on a $100 meal for two (with corkage fee) where I felt the service was excellent and included far more than just pouring a few glasses.
Outside the context of algorithmic pay models, I’ve always had a lingering doubt in the context of the restaurant industry. I typically tip 20% across the board, more for great service. If I order a $120 bottle of wine versus a $20 bottle of wine, the wait staff is getting an extra $20, but what did they do to get this extra $20? Everything else is the same. (Putting aside the situations where you order a very nice multi-thousand dollar bottle and a special person with wine knowledge comes out and handles everything, etc.)
Analogizing now to Shipts situation, should one person get paid more because I got the fancy cheese rather than the store brand? They’re next to one another and everything else remains the same. I’m not surprised pay drops substantially when algorithmic pay only considers effort.