Cellar is generally 55 - 58. Red wines are served at around 62 - 64.
If you're taking three hours to eat, you can order your reds ahead of time. That way they will have been opened for awhile and also have had time to come up to the correct serving temperature.
In a hurry, though, I'd rather have the over-chilled wine on my table than in some back room. Newton's law of cooling dictates that the wine will come up to temperature much faster in a glass than it will in a bottle. So, for me, it's no great disaster to get the wine into the glass a little ahead of time since it generally means I'll be able to enjoy it sooner. There's oxidation issues to mind, too, but I tend not to drink many wines that hate air.
Strictly speaking, though, I believe that classical service dictates that you shouldn't be presented with anything that isn't ready to be consumed.