However, there's no shame in the actual hustle. But that is what's happening in the tipping system.

I'm not trying to start a flamewar. Accusing others of that is just as intellectually dishonest as you think I was. And inflammatory in and of itself.

As to "you can believe what you want, but you're just wrong", is the belief that the incentives are misaligned. The cost to keep the kitchen open is prohibitive enough to not do it for the random straggler. You need better than half a customer an hour.

Servers do not want tipping to end. They want to be tipped and to be prorated when they're not actively tipped. They want it both ways.