This essay left me confused - it starts by suggesting that tipping is bad, and that raising prices, possibly above the cost of tipping, will bring a net win. I

This essay left me confused - it starts by suggesting that tipping is bad, and that raising prices, possibly above the cost of tipping, will bring a net win. I was very curious to read about why. But then the essay shifted to two seemingly unrelated reasons: (1) if you make the food delicious and the service great you can charge more, and (2) if you pay the kitchen staff more, you get less turnover/happier cooks. These last two don't support the central thesis - why does ending tipping help cooks get paid more? At the end of the day, fixing all other costs, cooks get paid more if servers get paid less, whether that's from ending tipping or increasing chef salary. And obviously making delicious food would be great, but what does that have to do with tipping? If you end tipping, suddenly everyone will try harder? An article examining the effects of increasing chef pay at the expense of service pay would be very interesting to me. I would gladly sacrifice some professionalism in service for increased food quality, and I wonder if others would, too.