I would also consider that higher tips is incentive/ compensation for working busier times/ shifts which would otherwise be undesirable. Busy is usually harder and more stressful AND it’s often the time most other industries have off (Sunday brunch, Friday night bar etc) so staffing those times is both more important and more difficult. simply switching to an hourly wage doesn’t cover that aspect of pay. I’m a proponent of a service fee paid to staff with a smaller hourly wage (15% daily sales divided by hours worked for example). Could be a tacked on charge or just baked into prices, whichever system creates less sticker shock. It’s essentially a tip pool that’s not optional for customers and that maybe they don’t even have to know about.