While I agree that one should not make the tasting theatrical, the tasting should never be dispensed with altogether. The point of the tasting isn't to see if you like the wine or to show you how delicious it is. The point of the tasting is to allow you to verify that the wine is not corked, cooked, or otherwise spoiled as a result of having been incorrectly bottled, transported, or stored -- and to give you an opportunity to raise such an issue at that time. (By "corked" I do not mean having bits of cork floating in it, which is another issue altogether.) This is why the cork is presented as well. This should be done separately with each bottle that is opened, even if they are the same vintage. If you get a strong smell of cardboard, or sulphur, or another "off" odor from the cork or the wine, send it back. (I once saw someone send a bottle of wine back because he said "I don't care for this at all." To the restaurant's credit, they said nothing, but I cringed.)

While individual reactions to tastings vary, all the sommelier really needs is a nod from you so that he or she may proceed to pour. There is no need to proclaim the wine's deliciousness or any such thing (in fact, if a bottle has just been opened, it may take a bit of time for the wine's character to reveal itself -- whereas if it is "corked", that will be obvious immediately).