I really am related to Tony Clifton.
I think standard American food served in standard American restaurants is stupidly under seasoned. Not sure what makes restaurant owners so terrified of the stuff, but despite the "faux pas" I really have no qualms dumping salt onto untasted food from your average American diner. More upscale places, sure, I'll always taste it first (and rarely need to adjust anything). Same goes with ethnic foods, I can't think of a time I've needed to salt something from a Chinese restaurant, and only one Mexican joint where I needed to salt the rice and beans--which was a bad sign!