Interesting comments all.
"The amount of salt that you like or anyone likes has nothing to do with it, its the amount of salt the Chef feels it takes to bring the meal together to a point of taste and balance he desires."
I only point this out as a contrast to going to a car mechanic or an accountant, or for that matter, any other professional where an expertise is involved.
We shell out bucks for having the right person for the right job done the right way.
Is this not the same situation?
We shell out bucks when we go out in anticipation of a good meal.
Not always, but some of the time we get what we pay for in great food and service.
Why is it that we have to pay big bucks for great food and service and can get away cheaply at another place where the staff is clueless?
Then when the tables are turned, the food is properly seasoned according to its' recipe and there are no s/p shakers on the table we call that egotism?
I call it self confidence that the Chef can properly season food. His reputation for same is wide spread and he/she is famous for it. People flock to their restaurant to try the food.
This is not ego.
This is professionalism.
The fact that YOU think there should be more salt on the dish is irrelevant.
You are there to try the food. If you don't care for the food, don't return again.
Those that do like that kind of thing remain the restaurants patrons.
There is a fine line between being a professional culinarian who knows food and an egotistical shoemaker who make a lot of fuss over nothing......