All that said: Outside of higher end catered meals in Europe, service at even a halfway decent restaurant in the US is miles ahead. Mostly because the staff knows that is how they get their bonuses.

If your idea of good service is having a waiter with faked cheer jump at you every five minutes loaded with a jug of ice cubes to check if “everything is great”, then sure, the US style is miles ahead.

If you just want a professional to do his job as unobtrusively as possible, the European way is the one to pick.