Its easy to say "pay your workers", but many restaurants run on incredibly thin margins as it is.  Its a hard business to be in, and many places, even those that seem to be a hit with diners and critics, just can't make the math work and close their doors.  A "service included" model makes a lot of sense to me.  Charge what you need to charge to pay a reasonable wage to staff, and don't expect your guest to subsidize server wages off the books.  That prep cook or line cook will take home a bit more, and the service staff will get stability in their check based on hours worked.  No getting stiffed by a jerk of  a customer or having to ruthlessly upsell to try to max out the ticket price.  Its better for everyone, cook, buser, server, customer.