I agree with Guy. His Chicken looked so good that I betting that 50% of the folks who relplied to that thread went home and made that. He would have scored 6's on the apperance...8 minumum I would guess.
I also think the meat should be the focal point and that is why the garnish is important to our turn ins. If I throw the meat in the box, no mater how good I make it look, it still is in what is essentially a Doggie Bag from a rib shack somewhere. The greens under the meat separate that meat that all of us just spent the last 12 hours+ preparing from a non-bio-degradable piece of Styrofoam. We like to think of it as nice throne for the meat to be on in a really plain castle. AND, the plus we have found is that if per chance you have some really juice pork or brisket etc you have something to hide any juices that might collect. It does not happen often but it can happen. Obviously when we cook for family and friends we "don't need no stinkin' garnish". But when I am trying to impress total strangers who I will never likely meet, bring on the flat leaf and lettuce.
That's my 2, good luck.