> The people who steal the difference between a living wage and a tip-subsidized wage?
The people who could "steal the difference" are usually the owners, right? Not sure why GP put the owners and kitchen staff in the same bucket.
From my experience as a client in bars (without actual kitchens) in Paris, France, where tipping "isn't expected but kinda is" [0], most of the time tips are split between wait staff. So I kind of get the issue that if some waiter is going above and beyond and is nice / helpful / quick to serve / etc, whereas a colleague will do the bare minimum, when someone tips, this is diluted.
As a client, I'm tipping X for the service, but this particular waiter will only get a fraction of that, the same as his low-effort colleague. I'm not really OK with that.
Most places I usually go are rather small and the waiters seem comparable, so I guess it's not usually an issue I have in practice.
However, there are other, usually larger places where quality of service varies much more, and I'm usually much less inclined to tip in those places. I've also heard from bar staff having worked in such places that there indeed is more tension between staff, along the lines of "so and so just waits around / doesn't do anything". Wouldn't be surprised that the complainer wouldn't be all too happy to split their tips in such a case.
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[0] Technically, in France, prices are "all-inclusive", that means service is already included in the price, so you don't have to tip. However, at least in bars around Paris, I've noticed that it's somewhat expected to get a tip, especially when clients are considered "difficult" (though I'm unable to exactly quantify that).