Showing signs of decline, but still worth it

We went there this week for dinner. What Flamme does well, they still do pretty well. The Wagyu Ribeye was excellent. The cocktails are still done well (Paul Mathew's influence lingers on long after his departure). It still a reasonable value as Beijing steak places go. But having been to Flamme many times over the years, I was distressed to see signs of possible decline. The service, always a high point, has declined precipitously. It took 15 minutes and three staff to get a cocktail order filled. Food quality is still high, but my dining companion was disappointed with the roast chicken leg, noting that it was greasy and very different from the recipe/presentation Flamme had used in the past. On the plus side, an ordering error was rectified and the offending dishes taken off of our bill with a minimum of fuss. It's still a great place to go but I hope that the management doesn't let it go and strives to maintain an international level of quality and service.