Indeed! As foreigners, we have often experienced perfunctory service for our first minutes, softening when they realize that we can negotiate the menu with only usual questions, hear our selections and finally become partners in our meal as we express interest in and appreciation for the food. I remember with horror listening to a regular food forum personality relate how he never noticed his waiter, and was scoffingly derisive of our approach. He just didn’t get that the waiter was his conduit to the kitchen, and that his indifference probably cost him little extras. He ranted that another table at a 3* was given a different dish on the same tasting menu and was told that the chef often sent out different plates to different tables. Duh…he still didn’t get it.
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