some thoughts here. as far as point #1, i suspect that the server is checking the glasses for off odors before priming. at least that's been my experience. point 2 is important, but i've never felt that the extra step was holding up anything or throwing off any timing of the meal. the wine should, after all, reach the table well before the food shows up. at least for me it should. the babbo thread has some, um, spirited debate on priming. i don't mind priming, and in fact, i prefer it. the amount of wine that is "wasted" seems negligible.