lol, i know what you mean, but i think its important to note the differences in time/temp and type of kilning.
just from a quick search (at least theoretically) vienna is low-kilned sort of like british pale ale at ~145F, while munich is kilned at low temps (unspecified), then raised up to the low 200s F later. this would result in different reactions within these malts, and heh as a point: they arent "roasted".
i think at least for me vienna has a unique taste different from pale ale malt, but it is much more like pale ale/2row malts than munich, which is something you want to be slightly more careful with about adding unless you really want its distinct flavours.
As a generalization, I certainly think that most Vienna and Pale Ale malts fall in a similar part of the kilned malt flavor spectrum. I've interchanged them in the past when I've needed to. They are passably close, but there is a definite difference when tasting them side by side.
Rather than roast level on coffee, I like to think of various kilned malts as different toast levels on bread. Vienna is like lightly toasted wheat bread with a bit of the lighter crust, different Munichs are like darker toast levels with more of that dark crust flavor, up to Aromatic/Melanoiden which is like a very dark crust on dark wheat toast.
thats a good way to describe it, where re: darkened crust/toast you definitely NOTICE it and consciously think of it when you taste it. i always think of munich as sweet-malty as well.