I let the chef season the food and start with that, then season to taste as needed, knowing I am altering the chef's original intent. Which may have been to create something suitable for the most patrons with the expectation they would season it to suit their own tastes. If I don't like it I go someplace else (or let my wife know, if she's the cook, but very carefully...) I would not throw salt on it without trying it first; I prefer to try it in its original flavor (fidelity).
I prefer to start with a system having as low of coloration as possible, be it nonlinear distortion or frequency response modified by the room, to provide a reference for the source material. If I want to add EQ, euphonics, or whatever I can, but I do not assume everything must be modified, and in the same way. I've never quite understood folk who get a plate of food and immediately start throwing salt on it before the first taste.
FWIWFM - Don