Tipping extra sometimes encourages behaviors that are materially detrimental to the business itself. This effect is pretty well known in the industry, so I can'

Tipping extra sometimes encourages behaviors that are materially detrimental to the business itself. This effect is pretty well known in the industry, so I can't imagine many restaurateurs would complain if tipping were universally ended for everyone. But are restaurant owners ready to start employing servers and bartenders on professional terms? The article alludes to the practice of tipping out the bussers and dishwashers, but is a bartender more or less likely to do that with a $60-80K salary? Maybe the back of the house could see a percentage of sales instead... Or just food and wine, but not cocktails. There are really too many corner cases and caveats to work through up front, but if this becomes a trend it could open new opportunities for POS providers who might appreciate the shot at staying relevant.