So I recently left the food service industry. I've worked in institutional and I did a short stent in fine-dining during covid.
Institutions don't care or even want tips. I worked in a hospital, so I was considered a healthcare-adjacent worker. You wouldn't tip your nurse, please don't tip me.
I worked as a chef for Aramark as a chef. The students basically paid a subscription fee for dining. You wouldn't tip any other subscription service, please don't tip me.
Lastly, I did prep and pantry for fine-dining. This is where things get a bit iffy. Some restaurants pay their staff well, most don't. Some restaurants split the tips received among the staff; this is more common than being paid well, but don't count on it. So generally speaking, when you tip, you are paying into a very opaque system that largely serves the owners, sometimes front of house.
It isn't abolished because 2 powerful groups in the industry want it to stay exactly how it is, Owners and FoH. Those opposed are BoH and to a lesser extent the customer, that changes with the demographic.
In my opinion, don't tip. The organizations that highly encourage tipping will lose their good staff if enough people don't tip, and wages don't rise to replace them. It is sadly on the consumer to force owners to price their menus correctly, and pay their staff fairly. Generally speaking, this amounts to shopping locally, no large chains.