>There have been restaurants have tried non-tipping models,
You mean like most restaurants in europe? Yes the service there is on average worse than in American restaurants because of tips, but in my opinion not by enough of a margin to cost me 20% every time. The times that you would tip at a eu restaurant, its something reasonable well below the ridiculous 20% average that American businesses have swindled into existence (because a tip is supposed to be extra, not the employee's actual means to paying rent)
The definition of 'good' and 'bad' table service is also very cultural. I am from a non-tipping country and I find American style table waiting very overbearing, bottomless refills are not a thing here (except table water). I dont want to make small talk with the waiter, I'm there to eat with my party.
Europe has a completely different cultural model. One of the most important services the waitstaff provides (for me anyway) is ensuring my beverages are refilled. This concept does not exist really where as they pay for every refill. This also changes the business dynamics as the Restaurant wants the waitstaff to "always be selling" to increase ticket revenue.
The US has a less hard sell model and free refills. That changes alot of the dynamics
You mean like most restaurants in europe? Yes the service there is on average worse than in American restaurants because of tips, but in my opinion not by enough of a margin to cost me 20% every time. The times that you would tip at a eu restaurant, its something reasonable well below the ridiculous 20% average that American businesses have swindled into existence (because a tip is supposed to be extra, not the employee's actual means to paying rent)