Profits should be split, regardless of how tips are handled.
They try to keep the cost of food at 30%, as is common in business. COG around 1/3 or less.
So when we have a really busy night, there is excess profit relative to the amount of tips.
Assuming tips are a constant percentage of sales, the amount we earn extra is proportionate to sales.
But there is a certain minimum number of sales the owner must reach to break even. At a certain volume, profit accelerates further, but tips are still relatively constant.
So my desire would be for a restaurant to split excess revenues more equitably in addition to whatever baseline wage they set.