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metal spatulas make scratches into the pan, which destroys any surface coating (so it goes into the food) or, if there is no coating, at least destroys the smooth surface which makes food stick even more.

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That's not true at all. Go to any professional kitchen. You'll only see metal on metal.

maybe they have higher quality pans that are less easy to scratch, or they are learning how to use those tools without causing scratches, or they simply replace them more often.

in every pot or pan i have ever used, scratches were a problem. and only metal tools could have caused them.

Higher quality and generally made in free countries (https://www.restaurantsupply.com/saute-pans), versus the cheap stuff made in authoritarian countries with questionable coatings/materials that some consumers opt for. Vollrath stuff has always been good in my experience. Preventing sticking and scratching are mostly skill issues, but everybody burns something (during prep) every now and then. I never saw a new pan or a pan thrown away in any kitchen I worked in.

Good spatulas have rounded corners, and have smooth edges, free of burrs.

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