Hey David, I hear where you’re coming from. But, I’d argue, that like any business, a restaurant needs to take an active role in managing the performance of its employees, and hire people who genuinely love making people happy. Otherwise, none of this works. As far as compensation goes, our FOH employees are making $25-$30 per hour, plus health benefits. So, they aren’t dependent on the hope that this will be the weekend they clear $800 in tips. I don’t believe this is a black and white argument, every business will set the culture, and level of hospitality, they expect from their employees — and you can find examples at every end of the spectrum, whether tips are accepted or not.