I think tipping is getting out of hand. Normally, tips pay for service staff, which would be about 15% of the revenue of a restaurant in a no-tip country.

So, with tips of 15% or less, everyone get their fair share: service staff get a low base wage complemented by tips, kitchen staff get paid normally, owners get reasonable profits.

But when tips get to 20% or more, the system breaks, service staff get more than their fair share and that's when weird things start to happen. Owners pocketing the tips, pooling the tips between kitchen and service staff, hiring more waiters for no good reason, etc... and then it comes to the logical conclusion, which is banning tips altogether.