Dine and ditch? Nah, you're better off starting a Twitter campaign. #endtippingculture or something, since you are looking for bring about awareness.
Restaurant owners have to deal with the difficult balancing act of charging a certain amount of money per dish. If the prices are too high, then they won't have any customers. That is why it's smarter for them to push the extra costs on service. That ends up working well for waiters too since it gives them the opportunity to make tips, which actually help them out instead of getting solely an hour salary, since they can make more money. The only group of people truly getting the bad end of the stick are the customers, but that isn't necessarily true since they are going to pay whatever the difference comes out to, either it's higher prices on food or paying extra through gratuity.
I use to not like to tip, but I always did regardless because I knew that my servers depend on tips. Now I don't care anymore because I only go out to eat if I can afford to also pay for the tip, so it's not a problem.