Of course the customer can levy a surcharge on the restaurant by reducing the tip by the amount of the restaurant’s surcharges.
That’s exactly what I would do and that’s coming from someone who worked in the service industry for a number of years as a youngster. Surcharge me for BS, it comes right out of the tip. I’ll even do the exact math so it’s perfect.
If they add surcharges like the one mentioned, what makes the restaurant think there would even BE a tip? The only tip forthcoming should be in the form of a reminder that the patron would not be returning.