I think it depends on if the server gets a percentage of the total bill (basically auto-tipping if you think of it that way). Basically everything on the menu

I think it depends on if the server gets a percentage of the total bill (basically auto-tipping if you think of it that way). Basically everything on the menu gets raised in price 20% and that's the tip portion, ideally shared with the kitchen. This provides a strong incentive for good service (and good cooking) as an empty restaurant (fewer return customers) means less income. Otherwise, why bother providing excellent service, if you're paid the same hourly wage if the place is packed or if it's half-full?