I think that there is a good argument that there is a fundamental difference between kashrus and everything else. The reason hechsherim exist is that it would otherwise be impossible to tell what is kosher and what isn’t. If I had the expertise, and I stood in the restaurant’s kitchen all day, I would be able to tell if it’s kosher. But since I can’t do that, the restaurant hires a kashrus organization to certify it, and that’s how I know what’s in the food.
On the other hand, I can evaluate all other issues myself. If there is a television in the room, or immodestly dressed waitresses, then I can easily observe it and decide whether or not I wish to patronize such a restaurant.