Airplane food, why is it so bad sometimes and how to find standard?

 I see a lot of social media revues and personal postings from people not in the industry, yes everyone is entitled to have an opinion regarding what is served onboard but also need to be realistic, as an airline caterer I have seen and heard things that I am very selected about because I know most of the time the reason behind when people complaint, let me give you randomly some samples why people complaint

want to be upgraded

want to have a refund ticket or extra flights

just in very bad mood and stressed and the partner bitching around

because you can be a dickhead

Karin knows everything

expectations when not a regular flyer and asking for 1 class service paying for Economy

first timers flying business class and expect 1 class treatment

and so many more......

but I thing foremost people compare airline food on board with restaurants on ground without realizing the complexity of serving people with regenerated food (reheating on aircraft)

I know that most caterers out there take pride of what they serve and taking best care to serve safe food for all pax with healthy tasty food especially flying with the big 20

What can go wrong and it sometimes do is flight delays, departure changes, turbulence that can be some challenges for crew regarding timing for reheating of food that they are not in control off, but they will never sacrifice safety before food that's for sure.

then we have the crew issue!! the main reason that the food is bad is for over heating! that's because crew is not trained well, don't care, ignorant, selfish, no customer service and not suited for the job and this goes very much for budget airlines or the below top 50, so guys you get most of the times what you pay for and all have different taste and palette, Turkish, Qatar, Singapore, Emirates, Air France have different setup so choose wisely for you next flight.

Some plates that flies very well if taken care of (upper class service)