My answer is probably not as toned down as Wiml's and W+A. It is drawn from a lot of experience.
1. ToO many establishments have "Flip that Table" as a high priority amoung its staff. Overpours is a proven and often used technique of accomplishing that goal. Never fail to consider that mgt was not dicating the pour you received! I threaded, not that long ago, about the horrible wine service I received at the Joel Palmer House, by the owner's wife, in Dayton, OR. This place knows wine and understands service, but she didn't give a sh--!
2. There are too many good restaurants around to waste one's time at one which doesn't properly train its staff, or doesn't give a sh--.. NEXT!