Definately agree with all!
I used to work as a sommelier in Sydney, Australia, and I would NEVER ever serve my wine that way. The bottle should be brought to the table,introduced,opened and poured there. Not only does it ensure that your wine has not been tampered with, but it also allows your server to demonstrate the flair and classiness of wine service.
I also think this brings up the question as to whether servers nowadays are given proper wine service training- even in upscale restos?