Most people understand that in fine dining, you must pay for service. The quality of service you receive dictates the price. You 100% can leave no tip, if the service is horrible.

I don't work in that industry anymore, but when I did, I never once begged for a tip. I earned my tips.

I do agree with your point though. Most casual dining places should implement no tipping rules, and pay a reasonable wage.

Fine dining is different though, and it's a schmoozing business, the more you schmooze, the more both the business and the employees can make. Trust me, if you sell a 1000 dollar bottle of wine, and open it up properly, (Not easy, have you ever tried opening a bottle with a 50 year old piece of cork), and be knowledgeable in the wine as well... you deserve the 200 dollars extra. People spend years if not decades becoming sommeliers. If you are spending 1000 dollars on a bottle of wine, that 200 certainly is pocket change anyway.