How to win an argument.
1. Set up parameters that bear no relationship to reality.
2. Ask a small number of practioners if such a scenario existed, how would they react.
3. Conclude from that that you've made your point.
Realistically, given the nature of the restaurant industry, if tips were removed in favor of a flat hourly salary, that salary would be skewed heavily towards the minimum wage. Why don't you re-ask those servers if they'd feel the same if the hourly was less than half what you quoted.
I think it symptomatic, too, that the one server as much as said, "the way we should do this is that I work for tips during the season, but then the owner subsidize me the rest of the year." Uh, huh. And who is subsidizing the owner, I wonder?
By the same token, nobody is talking about servers bringing home 3-400 bucks a night all year long. In fact, that not even an exception. I don't know a single server who has ever made $120,000/year waiting tables, and I doubt that you or anyone else does either. These are food servers, after all, not strippers.
But a more realistic level, say $5-600/week, is doable just about anywhere. Not, it's not a fortune. But it's not exactly starvation wages, either.