Reading sanglier's review on R'evolution got me thinking...I've never really put two and two together per se, but its amazing how often my perspective on the food is drastically changed by my overall dining experience, and/or the level of service. From the sommelier, to the waiter, to the maitre d - every component of the restaurant changes how my palate responds to the food. If the service is cold, if the waiter seems vacant - my impressions of the food that Im tasting immediately change. Had the waiter been engaging, something like a lukewarm shortrib, or an uninspired presentation is somehow overlooked in my mind. First impressions are a big deal, and there are countless restaurants that I now avoid due to one poor service - many of which get favorable reviews from those I trust...am I the only one??