I think those people tend to make a lot of money off tips. There have been times I could get way more than you’d get from any paycheck a restaurant would ever be willing to pay, even with the laws changed for that sector, for “less” work. Depending on the place you work at you could have $300+ a night cash Friday-Sunday and that’s me going back to what I remember from 12 years ago so who knows what they’re able to get now.
I don’t even make $900 a week now in a psudo-managment position in a factory. Not that the $900 is consistent there for those in food service, I just think that’s one reason people would be openly resistant to the idea of changing how tipping works.