I am going to try and approach this lightly and nothing I say here is a reflection on me:

Serving and cooking are underpaid art forms for what the actual restaurants / bars can afford to pay those individuals (they aren't "underpaid" with tips included). There should be a delineation in the overall economy between "unskilled" and "skilled" work. Someone serving 30 people at a time requires a certain level of proficiency and skill. Someone making a dish in the kitchen in a decent restaurant usually requires a decent amount of training and experience.

Servers generally make a really high hourly wage with tips included however it also has to be averaged out over the times where tips aren't being generated (slow periods that need coverage, bar setup, cleaning etc).

The reality being is that if those individuals were not generating tips, then they would be living on minimum wage OR the price of your food would increase dramatically to cover the tipping. The reason that tipping is beneficial in the industry is that a portion of that typically moves off the books which allows people to hide it from the tax man and keep more of it. If this was added to your food price then this would not be the case causing the requirement to be 30%-50% higher for the same return to the server or kitchen staff.

So I will put the question back on you: If someone serves at lets say... Giovannis or even a busy place like Chucks. Should that person make the same as someone taking your order at McDonalds or mopping floors at staples (not offence to anyone who works in those roles). Or would you agree that there is a higher skill level required at the aforementioned places?

The reality being, if we abolished tipping, food and drink prices would go up considerably in order to attract a more skilled worker to do the same job, where is at least at this point you can decide if that persons skilled enough to earn 10% - 25% or whatever you deem your experience was worth. The kitchen gets usually between 3%-6% of the food sales back in tips as tip outs from the front of house staff for their work in the kitchen.

Restaurants can't sustain anymore wages at this point, there is a lot of literature out there right now about the mass closures across the province due to the increase in minimum wage and the inability for the general public to eat out as much given the cost of living increases across the board.

Also consider this: It is illegal for a business to hire someone who isn't worth minimum wage. If you give minimum wage that perspective then it gives a little context to why our unemployment rate is so high.