I had a lot of problems with this early in my career. I wanted to be the boss, but I wasn't qualified to be the boss and they knew that.pic.twitter.com/eRU5Q5m0ga
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Do a little digging on the no-tipping policy - you’ll find that front of house employee turnover is up precipitously and restaurant sales are down on a tip adjusted basis. There’s elasticity to price... even in fine dining
The front of house staff noticeably featured college kid interns (some as young as 18-19) and foreign exchange. He also writes that the press coverage for his restaurants make it easier for him to hire and retain. Seems consistent with what you're saying.
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Also, I think it's worth mentioning that transitioning from tipping to no-tipping in a society expecting and understanding tipping would be challenging.
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