The front edge of a dining seat is where a chair is won or lost, and it is the detail nobody looks at.
Sit down for twenty minutes and any seat is fine. Sit through a long meal and a seat with a firm, square front edge starts to press into the underside of the thigh, just behind the knee. The pressure is on the same spot the whole time, and people respond by perching forward or crossing their legs - shifting about, without ever identifying why.
So our dining seats are built with the front edge falling away. The stuffing is carried over the front rail and rolled down, so the top of the seat curves gently to its edge instead of stopping at one. The rail itself is set back and rounded beneath, so there is no hard line anywhere under the leg.
It costs a little seat depth, which is why we take the seat depth as a finished dimension from the client and build the roll on top of it rather than inside it. Where a set is being made for someone particularly tall or short, the roll and the seat height are adjusted together, because the two only work as a pair.
Nobody comments on the front edge of a chair. They comment on how long they sat at the table.