I was taught in chef's school for safety reasons to serve cold food cold and hot food hot then when I started working in good restaurants I was taught to serve most cold food @ cool room temperature, much like red wine. I know it's difficult for restaurants to keep cold food @ ideal serving temperatures because kitchens are hot but I'm always disappointed when everything comes to the table ice cold. The cold mutes the flavor just like food served too hot negatively affects the taste too. Nothing worse than after nice meal you are served a chocolate dessert right from the fridge. Does this bother anyone else?