No doubt, but, as others have pointed out, at least in KCBS, it's unlikely garnish will be going away. I know what you mean though, all the tutorials for perfect putting greens, etc. Sometimes it seems like the meat becomes an afterthought.
But I think, right or wrong, one of the things that separates the elite teams, who win week in and week out, from the rest of us, is their attention to every little detail, and, for better or worse, garnish IS a detail, and likely an important one, at least in KCBS
We can debate fairness or judge re-education all winter long (but lets don't!) it won't change.
As to the smoke ring, that's one that, in my opinion, should be open to some instruction from a rep where appropriate. KCBS rules say it is not to be considered, and using that criterion, if a judge is heard saying he judged down because it "looked fake", or up because it "had such a beautiful smoke ring" , should receive an onsite rule refresher. If I were a table captain, I would certainly at least mention such a comment to a rep.