While eating dessert recently at a neighborhood reataurant, I paused to consider whether garnish matteres. The dessert was a warm slice of an apple galette with a scoop of caramel ice cream. It was good.
If I were making that dessert, I would have at least two other elements, a sauce of some sort, and probably an apple chip stuck in the ice cream. And it would most likely be an individual pastry.
Do I do a lot of extra work when nobody cares? How fanciful do you expect desserts to be?