My grandmother worked as a short order cook and/or a waitress all her life. She always hated the pooling of tips and she walked out of more than one restaurant that did it. She said the only waitresses that liked it was the lazy ones. I've known other waitresses that hated the idea as well. Why don't you work your waitresses for a while and then see if they want to.
I've worked every station in the front of the house to the bar to the kitchen and when tips were on the line I followed several personal rules.
1) I work extra hard for my tips and I deserve what MY customers offer - pooling with other wait staff is next to socialism as far as I'm concerned. I got the best sections because I worked the hardest and went above and beyond what my responsibilities were. My customers asked for me by name.
2) I took D%$n good care of my runners, expeditor, busboys, bartenders and kitchen staff above any customary tip out.
3) I never expected tips working in the kitchen but did get bonuses based on food cost goals. Sometimes cash - sometimes meal expenses. When I got the occasional tip from a waitron unit, it was greatly appreciated and I usually went the extra mile for that person.