I think the problem is this, service workers and restaurants bellyache about living off tips, but the reality is (whether they know it or not) if they went to a minimum wage (or heck, even double the the minimum wage) system sans tips, they'd make far, far less money. There wouldn't be career service workers except in high end dining. The ability to walk out of work with a wad of cash and the way the pay is structured so you can be "tax clever", means that good service workers make a lot more money than you and I probably think.
I was reading an interesting article about minimum wage and does it even matter anymore? Many places struggle to find people above minimum wage. You pay someone $15 an hour and do away with the tipping dynamic, you will get bad service, the lowest of grunt employees, high turnover.
The system we have now works for fine dining, but for the 85% of other times you eat out from fast casual to casual dining, the tipping system is complete grift when you are like me and feel compelled and obligated to tip minimum 20% no matter the service or experience.
https://www.nytimes.com/2023/08/23/business/economy/minimum-wage.html