Should tipping be abolished in favor of higher base wages for service workers?

I managed restaurants for twelve years, and tipping corrupts everything behind the scenes. Servers making $40 an hour on a Friday fight over sections while the line cooks making $16 burn out and quit, because tips legally cannot be shared with the back of house in most setups. The result is constant turnover where it hurts most. When we tried a service-charge model for one summer, applications for kitchen jobs doubled and the servers who stayed liked knowing their slow shifts were covered. The Bureau of Labor Statistics data on food-service turnover tells the same story industry-wide. BLS. Tipping does not reward the team that makes the meal. It rewards whoever carries the plate, and the business bleeds talent everywhere else.