I really don't understand this COVID-caused downgrading of food service on domestic flights. If we accept that passengers are allowed to remove their masks in order to consume food, why does it matter if they eat a soggy turkey sandwich versus a hot and more palatable meal? How is the risk of COVID transmission mitigated by serving cold sandwiches compared to old-school hot F-class meals?

One thing I do like about COVID-era cabin service is the speed and efficiency of handing passengers an entire soda can (albeit one of those smaller cans) and a cup, instead of the ridiculous dance of flight attendants pouring drinks into cups and having to wait for the soda to "foam down" 2 or 3 times during the pour. That is one aspect of the COVID era that I hope will continue.