Restaurants handle this issue in many different ways. I have been to several who explicitly state that all tips are divided & shared among all employees, and I think this is a good model. I've also seen one with a separate tip jar for kitchen staff, which may be a better option in some places. Really, why should the server make more than the cook or the dishwasher? Are they actually working harder? [I know, their wages are often structured differently, but I question whether they should be.]
At least it still avoids all the other problems, not to mention the domain squatting, misrepresentation of search results, and of course the upcharge on your end and the downcharge on the restaurant's end.