The trend lately has been to cut CASM as much as possible. Cuts were made in many different departments for this.
You can't vigorously cut CASM (by cutting or changing: FA mid galley position, wines, admin staff, liquors, bedding, provisioning, etc) and simultaneously keep luxury onboard.
Also, for better or worse, this industry revolves around seniority on-board. Sometimes that leads to great, experienced, professional, and relaxed crews. Sometimes, it doesn't.