Not in case of known salaries per position. (Or at least small differences in case of ranges) But we won't get there in one day. Getting rid of tipping is one of the steps.

Salaries might be set per position per restaurant, but go have a look at the staff at your local high-end steak place. Then go visit your local Chile's/Applebees/Fast Casual Dining place.

Which has a more attractive staff? Which do you suppose makes more in tips? (Or would in salary if straight salaried?)

I believe that in a straight salary system that more attractive people would be well served (no pun intended) to seek jobs at higher-end restaurants; I believe that's already happened to some extent. One table turn could tip $100 or more at a high-end place today. That will be partially shared with the multiple staff serving the table, but it's still going to be a very strong hourly rate.

Sure, there would be some migration towards the high-end, but at some point you either hire experienced people, or your reputation will suffer and you'll no longer be high-end. This migration leads to hooters, not to a place with sommeliers.

Getting rid of tipping is like treating chronic disease with symptomatic pills. Though we have to question, whether it is a real disease or simply our nature?

Demand is on customer side, not on service company or place. If someone wants to be surrounded by attractive service and is ready to pay for it (not rejecting averages, of course), is he completely wrong?