It seems to me in following these threads that almost everyone is
missing the point. Wait-staff are employed to serve the customer.
The customer may be difficult, grumpy, demanding - or a combination of
all three - but unless the customer is drunk, or otherwise "out of
it", then the customer has a right to receive good service.

It must be said, however, that the level of service would depend on
the type of restaurant. A very expensive fine-dining establishment
would be expected to have well-trained and discreet staff, who would
never interrupt diners' conversations, would never take a wrong order,
would be able to respond fully to questions about items on the menu -
and keep an eye on progress at the table he or she is serving.

Having said that, this sort of attention is not likely to be evident
at a lower-priced cafe or bistro eatery. But the same level of
politeness and professional serving should have been part of the
training.

Fine-dining gourmet restaurants in the USA are, in my experience when
visiting, as good as anywhere in the world, with service to match.

I don't expect the same level of attention when I am eating "on the
run" as it were, but I do expect courtesy and politeness.

TigsNona