Why is it so hard to just extend this existing, well accepted practice to smaller tables?
https://www.minnesotamonthly.com/food-drink/new-restaurant-s...
The other issue is US consumers get confused and don't know what to do. The difference between a tip, a surcharge, and a service fee is so subtle that it's a mess to keep up with.
https://laist.com/2019/08/26/restaurant_surcharge_tip_los_an...
I think for this to work, it needs to be established as a new widespread social norm. Otherwise the confusion actually increases the friction of dining out (well pre-covid), and restaurants lose. It takes brave restaurants to risk being a casualty of confusion. A good number of restaurants might need to be sacrificed.