Thank you for this, and bringing up Drive. While I’ve never been a server, I believe that if I were I’d have trouble focusing on just doing good work that I’m proud of, when my income is determined dozens of times per night by dozens of different managers (customers). Not to mention the research that tip amounts are barely correlated to service quality, those who argue it’s a motivator I suspect aren’t familiar with the psychology of motivation. Restaurateurs have the power to create great working experiences for servers and great dining experiences for customers, if tipping would only get out of the way.