[notahacker]

Restaurants want to be as busy as possible as much as time as possible and to sell as high value produce as possible and tip the waiter well. And to come back when they're not booked up.

Scalpers just want to skim a margin off the top at peak time, and don't give a shit whether people think they've overpaid for the experience and end up skipping dessert and ranting about how mediocre it was on social media. Or indeed whether they actually sell all the reservations at all they haven't paid for, especially if the profit maximizing fee is one that leaves it half empty...