So funny, (nothing funny about it actually). I've been a waiter all my life. The last nine years at a James Beard award winning restaurant in Portland. If I could take a pic of my W2 right now I would. I made 30,000 last year. Almost 45% of the tips I receive are tipped out. .075 percent of drink sales to bartender, .03% of food sales to cooks, .0125 percent of all sales to hosts, and .035% of all sales to food runners/bussers, and now we pay for part of all credit card fees. 
The interesting part about this is that I have s mandatory tip out for all of my sales. However, I'm subjected to the whims of whatever customers think of as appropriate for a tip. So if I get stiffed or tipped lest than 10% on the bill, I pay tip outs to staff out of pocket or only have enough for tip out with nothing left for me. Must be nice to get a garunteed tip out every time. 
There is a fine art to service, when it's done well. If this no-tip trend continues you'll all see how special you feel as diners.