This is why you need to change it across the board, all at once. If joe the asshole can keep charging his customers "less" by hiding the real cost of labor in h

This is why you need to change it across the board, all at once. If joe the asshole can keep charging his customers "less" by hiding the real cost of labor in his tip column, then bill the coolguy looks like he's being an asshole by including that cost in the price of the food. Don't even get me started on the idea that FOH employees are often making 2 or 3X what the kitchen staff is bringing home. Sure the servers want the tips, but why wouldn't cooks want that money to be in the pool of money that can be allocated to them as well (since most servers aren't required to tip the back of house, and any money that isn't guaranteed can't be counted as part of your pay rate). Eliminate the tipped employee rate entirely. Give the culture 10 years, and everything will be fine. It will be a long painful 10 years, but fixing omelettes and breaking eggs.