I agree. In my opinion the food has taken a clear step down and the wine has become a joke. Someone has discovered the word curated. It is popping up in almost every paragraph I read. It just makes me think of the curate's egg, good in part. I had one flight where the curator curated one red and one white wine to match the main course offered of fish and chicken. That is really smart, stylish curation. Having said that I still find the customer facing staff, both on the ground and in the air, are excellent. When I have needed help they have worked wonders and when not they are usually much more friendly than those working for other airlines.