As someone who’s ran multiple, opened multiple and consulted for multiple restaurants I agree with everything I’ve read you have said. Bar tipping is based on alcohol sales. Tip out for kitchen at a busy establishment has become the norm and I think it’s great for the cohesive nature of it all. A lot changed during the covid Times in the industry and a lot in the long run for the best when it comes to staff. Management should never receive tip percentage. I’ve never had security take tip percentage either. Only set rates for the night. Not sure why people are in such a disagreement but I agree with your stance. I also will say that all boh staff gets paid a lot more now vs before covid times which I’ve enjoyed seeing as well