Your Japanese experience is a cultural difference. In Japan the $ for waiters/busboys, etc. is included in the cost of your meal. In Europe it’s also in the bill, tho a gratuity can be added. Tips are not included in the cost of American meals except for large parties. So, actually, in Japan and Europe you have no choice as you do in the U.S.
If The Metropolitan went the Japanese way your $150 dinner would be $180. Upscale restaurants expect a 20% tip, minimum. They do have the better, more experienced servers.
Restaurant profits are marginal. If we want our restaurants to stay open, we pay the fare. In the U.S. that includes leaving a tip that the waiter will then share with the staff.
So in America, I got used to either getting nothing from Japanese customers, or a ridiculously large tip, from Americanized Japanese.
I've heard that about Australia. To them, a tip is "generous" if it is 10%.
I have no problem with that. I tip good when the waitperson is attentive to our table. I understand their position and they’re between a rock and a hard place. Low hours, bully bosses making them hustle to the point of exhaustion in some places. And again, I always tip in cash.
PS - I don’t tip the owner if he or she is working tables. Then too tip jars ... they’re out there for just about everything. Next you’ll see a tip jar on the bulkhead of a airplane when you leave. “DELTA Does Good - Leave A Tip For The Crew”