Norma, when I think about what constitutes a typical TF for NY style, it's impossible not to look at it subjectively and break it down into what constitutes 'good' NY style and 'mediocre' NY style. I think that typical slice places have a range between .075 and .09, but the better places run on the thinner side (.075-.08). Great pizza isn't impossible at higher thickness factors, but, imo, it gets a lot harder.
The photos you posted from Cesari's seem to reveal slight alterations in TF from pie to pie. Either that, or it could be the angle of the picture. Some slices look like .08 while others are looking closer to .09. It could be the difference in slice pies and whole ordered pies. Slice pies, because they sit out and are seen, tend to get a little more attention to detail when forming and get the extra effort that it takes for a thinner skin. Whole pies ordered for eat-in or pick-up tend to get thrown together a bit more haphazardly and have thicker skins. I'm not saying that's the case here, but this kind of 'thinner/prettier slice pie' scenario is pretty common in NY.
As far as your NY experience goes... if I recall correctly, you went to Joes but weren't all that impressed. Quality aside, Joes should
still have a relatively small TF. As far as the other places you went to... as I've mentioned elsewhere, I can't vouch for any place in Manhattan (including Joe's), so if you had slices at a Manhattan eatery, then they could have been a bit thicker and, imo, most likely a bit mediocre. I'm still looking for specific places (finding truly great slice places is like finding a needle in a haystack) but, as you venture into the outer boroughs (Brooklyn, Queens, Bronx, Eastern NJ), your chances of finding great slices with low thickness factors improve.
Here's one place in Eastern NJ, that, although has, imo, oregano and salt issues, is pretty close to what I consider to be a perfect thickness factor for NY StylePizza Town (Elmswood Park, NJ)