Bullshit. It is a tired old act that demeans waitstaff instead of just paying people what their labor is worth.
What is bullshit is the belief that a server works for the restaurant, at least not a real server. And most certainly not a "power server". I did it for around seven years, undergraduate and graduate school, and damn near every paycheck I got was for zero dollars and zero cents. Hell, that $2.13 per hour didn't even pay my taxes. Didn't bother me for shit, matter of fact, I took it as a matter of pride.
I worked for the guest, and I had no bones about telling every manager I ever worked for that. And while some may have initially taken offense, they all eventually accepted it as a good thing, a competitive advantage, a key to building loyal customers. Sure, those return guests were coming back for good food and good atmosphere, but where I live, there are dozens of places with good food and a good atmosphere. They were coming back to see ME. In fact, those many managers that I had worked for went to many different restaurants. For years after I left the business I rarely paid for a meal at a fine restaurant. They would spot my wife and I, come over and chat about old times, and comp the meal.
From the perspective of the guest. Would you not want the server to work for you and not the restaurant? That stiff drink you got from the bar, the one with the extra shot in it, your server did that, by building a relationship with that bartender. The salad with the wilted lettuce, you never even saw it, the server refused to take it out, had another made, "on the fly", and stood there waiting for it. The overcooked steak, you didn't see that either, same thing as the salad. The baked potato with no sour cream, yep, the server made sure that it didn't have sour cream and bought along extra butter without you asking. That puny ass slice of cheesecake, nope, not good enough, the server demanded a larger slice.
I mean the restaurant has a kitchen manager, a general manager, a bar manager, and it is their job to worry about food cost and liquor cost. Who is there to defend you? You want the server to be worried about that as well because that is their employer? Because if the tipping culture is eliminated that is precisely what is going to happen. Food quality, serving portions, they are going to decline. Watered down drinks from the bar, and watered down alcohol in the bottles, you can count on it. Restaurants will pay wait staff what they are worth, TO THEM, not to you. And when that happens I will stay at the house.