So those which are better servers get a hirer hourly wage. To me this more fair as some places “share” their tips. So if you are a crappy waiter you get as much as Fred, the top server.
We had a discussion about this already some time ago
I did a some research that time [and will get a just published book about the history of tipping tomorrow).
Waiters/waitresses here are paid according to their training: like in all other professions, you undergo three years of apprenticeship, then qualify more.
Semi-skilled personal gets the less money, those with the highest qualifications (and best certificates) get more, according to the effective pay scale. (5-day-week, 40-hours per week, Sunday/bank holiday premiums, 28 days vacancies - all the normal stuff.)
Tips are either shared amongst all (according to a local agreement) and those who get it keep it.
Sometimes, you can find a little tip-piggy as well - what I like more since in such cases the chefs participate as well (and it's mainly their work which is my reason to go to a restaurant).