In reading reviews of European restaurants to try to find places to dine, I saw a lot of criticisms of their service. There seems to be a meme among travelers that Austrian restaurants in particular often have bad service.
I am not sure I can agree with this -- we had a lot of good wait-staff in Austria But I can say that they had to service a LOT more tables than a typical American waiter. I don't know what the standard is today, but it used to be that 4-6 tables was the max American restaurants considered that a waitperson could cover and still provide acceptable service. In Austria, the number was often double that. I watched one gentleman memorably service almost 20 tables during the busy lunch hour at a museum cafe in Vienna. I can tell you he was working his butt off but we still had to wait for basic service like ordering or paying our bill or getting our food delivered.
I pair this information with a second factoid from a travel book we read when trying to figure out what tipping policy was over there. The book, as well as most other sources we consulted, said that tips for waiters in Austria and Germany could be less generous because waiters were paid much more than in the US -- a fact that the source considered a point of superiority over the US for the Europeans.
That may or may not be -- personally, I have never like the US tradition of restaurants outsourcing the paying of their staff to the customers. But it may well be that these higher wages have their cost in the form of reduced customer service, as restaurants are forced to minimize their higher cost staff to keep prices reasonable.