This is much preferred to a manager only hearing about a problem after all the food has been eaten or the customer has sat staring at a plate with unsatisfactory food on it while their companions eat (making everyone less comfortable as generally humans don’t like to eat when others haven’t had the opportunity to).
Practically speaking, though, dpeck is right... shortly after the food is dropped, the waiter should confirm the meal is to the customer's expectations. This is also the chance for customers to ask for condiments, get a replacement fork for the one they dropped, etc. Nothing worse than sitting in front of a hot meal you can't eat and being unable to get the waiter's attention.
That would be "Waiter come taste the soup":
https://www.imdb.com/title/tt0094898/crazycredits?item=cz000...
More seriously, it all depends on the "level" of service, and - ultimately - on the ratio waiters/served people, which is usually between 1/6-1/10 (excellent service) and 1/25-1/30 (scarce or lacking service).
My pet hate is when I'm asked questions while I'm actually eating and I'm expected to answer with a mouth full of food.
I always dreamed of a restaurant that has call buttons on the table, like in a plane or hospital.
I definitely understand that this can be very annoying, but like I said, there are tradeoffs to both. Being a bit socially anxious myself, I prefer not to have to compete with the other diners for the server's attention, so the polling model is better for me.
as an aside, when I go to nicer restaurants I find that the servers tend to be more skilled/graceful. I don't know exactly how they do it, but they always seem to come by at the perfect moment to check whether the food is okay without interrupting a bite/conversation.
in theory, call buttons would be pretty nice, but I think some people would find it to cheapen the experience.
A lot of Japanese and Korean restaurants (and maybe more) have exactly that.
I assumed it was to cut costs for people who complain at the end to try and get free food.
One of the things there's always a whole section on is timing: every single interaction has a time-window in which it must occur. You must be greeted within (t1), you must be seated within (t2). Plates must be cleared within (t3), you must have a 'table touch' (is everything ok with your food?) within (t4), etc.
Some discrete note-taking is often needed (descriptions of all serving staff are required too). We're pretty good at it by now, but have been 'rumbled' once. You can tell when it happens—suddenly you start getting offered the opportunity to try all the different wines they have, for free, given free desserts. Of course it doesn't matter as the meal is paid for, and often slows down the service!