And we've already given you reasons why certification isn't particularly well regarded in this country.
Certification for BOH is ridiculous. That's what staging is for. As for FOH, certification isn't going to make anyone friendlier or more professional. It would end up being just one more thing that employees have to pay for in order to work -- like a health card. Employers aren't going to raise their wages just because a server completes the next level of certification. Not unless someone in government points a gun at them, at least.
I submit that other countries have not "solved" their problems. There are just as many restaurants in Europe with problems as there are in America. Kitchen Nightmares first aired in the UK, after all.
Look at the hospitality industry in other countries and see how it works. Then compare it to yours. There are better ways of doing things, but you have to be open about it, if you're constantly on the defense and not even listening to how other countries have solved their hospitality industry problems, then nothing will change.
Hooh-boy. You've already got certification in your country, have had for years and years, and your trades and professions love it. Why do you think you pay your HVAC/refrigeraton repair guy $80/per hour plus truck fee, plus parts, plus taxes? Your plumber to install a hot water tank $75/hr plus, plus, plus? All trades have "tickets" certifying them to operate this piece of equipment, install this, or design that system. And their employers pay according to the tickets or benchmarks achieved.
You need a non-American to tell you how things really are, and I'm telling you that you, as Americans, embrace the metric system and would complain bitterly if things changed. Look in your wallet. Ten dimes make a buck, 100 pennies make a buck, ten bucks makes a ten note, 100 make a hundred note, and so on. All in base units of 10. For a really screwed up Imperial system look at the English before thier metric conversion: Pennies and ha'pence, shillings and what not, some in base units of 8, some 12, some 16.
Here's how things have changed in B.C., Canada since 2010 when the Provincial Gov't chaged the rules for the "Red Seal" certifiation for cooks: You need some form of school for Cook I, or a cetain amount of hours in the industry to write this test. After this, you need to work a reqired amount of hours in the "field" befor you write the Cook II test. Then again, a certain amount of hours worked before you can write Cook III or the "Red Seal". With each jump,. there is an increase in pay, and with each jump, employers are not obliged to pay for the increase And yet, many employeers are demanding the "Red Seal" certification for hires and paying the wages it demands. And many employers are bragging/advertising about how al thier "chefs" are Red Seal certified. Culinary schools can offer courses that accelerate the required working hours for Cook I, but have to design thier curriculum to meet the required knowledge base. We have some kind of standards in place.
It's somethnig to think about and base a model around for servers, don't you think?