Not sure if I should divulge an obvious difference in suburban asian restaurants because it is so much fun listening to all the service complaints when it comes to them.
Oh well, I think I will do the right thing and shed some light on this for my fellow reviewers.
1) There are at least 2 standards of service for restaurants...each with their own rating systems that are independent of each other. For this purpose I will focus on only 2. A) Higher end restaurants (usually european/N. American and B) Asian and asian owned European/N. American)
Typical service for A) Wait to be seated by hostess, waitress comes by to take drink order, food order, bussers come by for refills etc.. In general (Proactive service)
Typical service for B) Find someone to seat you, flag your own waitress for drinks, food, refills and bill. In General (reactive service)
Type B restaurants, this is the norm, they don't realize there is anything wrong...they may not be smiling because they are super busy and over worked and typically expect less tip than a type A restaurant anyways.
Type B restaurants do not focus on tips as much as Type A, their job is to react as quickly as they can and pump out food as fast as they can.
Solid Service in Type A: not too much wait to be seated, for food and reasonably frequent refills, waiter checks on table,
Solid Service in Type B: They respond to your requests to be seated (placed in proper order if busy), they are withing 10-15 minutes of their predicted wait time. They get you water / refills when you ask for it but sometimes will forget. You will need to flag them down (no set server necessary) for any requests. A second successful request with quick turn around is still acceptable to be Solid service. You ask for your own bill when finished and pay for it by going to the cashier by yourself.
Hope this sheds some light, you can complain that it should be consistant across all types of restaurants but what it comes down to it is we have some of the best asian food in the world and the reason why is the people who open these restaurants are from asian cultures (who usually aren't use to the tipping practice) and hence, proactive service.
Small price to pay for good food.