Various restaurant operators have experimented with what you described but haven't succeeded. The big issue is that servers hate it specifically because owners

Various restaurant operators have experimented with what you described but haven't succeeded. The big issue is that servers hate it specifically because owners use the additional revenue to "pay a decent salary to their employees. " This generally includes all the employees, not just the formerly tipped ones. The kitchen staff ends up getting a significant pay bump, and servers get what amounts to a cut in their take-home pay. At the higher end, the labor market for waitstaff is competitive, and restaurant operators who have experimented with this have had trouble keeping server positions filled (with the opposite effect in the kitchen).