Not sure what "standard" you mean when you are referring to the food being "below," but I understand that it can be a bit repetitive in the MDR every night on a longer cruise. As for the training of the people "serving," do you mean the waitstaff, or the ones who hand you your carved roast beef across the buffet line? There is a definite difference in the type and level of training for kitchen personnel behind the food at the buffet and the ones who you trust to get your order right in the MDR. You never actually describe anything or explain what tasted bad. You obviously didn't care much for the ports of call either, and said nothing about them. My guess is you're probably a well-to-do internet junkie who doesn't know how to have fun and should probably be on Regent or Oceania where they will meet your high standards.