The OP wasn't stiffed. The staff were simply following instructions given by the management to charge for items ordered.

A tip of $67:50 for unexceptional service? Why? This approach also encourages mediocre service because they get the tip whatever they do. They don't even notice or appreciate it in many cases. So what is the point?

This does however rather throw up the whole question (again) about gratuities being "automatic" and also based on a percentage. I know that in this approach the tip should be split between all people - but I don't see why you should "appreciate and thank" the waiting staff substantially more for delivering a steak rather than delivering an omelette. And why give a tip to anyone in the kitchen?

I still like to leave an appropriate cash table tip for the wating staff not based on a percentage but based on what I think feels right and normally rounded up. This often means more than 20% on small bills and less on more expensive ones. IMHO it should be a personal thank you between the people that deal with you personally and go out of their way to make you happy - rather than an impersonal additional charge that passes through the hands of management and distributed how they decide and in many countries is taxable at source.