Sadly, spaced out/coursed service in business class/domestic first is ancient history. It's all about the seat now at least on long-haul flights and the airlines give very little thought to the on-board service other than streamlining it wherever possible. Most crews on all the US airlines want to do the minimum possible for the maximum rest time. Interestingly, the variety of main course options has improved in the last 6-7 years. It used to be unheard of to have 4-5 options to choose from. What has changed for the worse is the execution. FA's are largely lazy and don't understand the concept of service...at least in the US. The airlines just want to cut, cut, cut if at all possible. I'm really surprised that DL does not put linen on the tray between the plates and the tray. Even AA does this. Bread baskets have largely disappeared domestically in the US...other than maybe on some transcons. The salads are about as tiny as they can get on DL without eliminating them altogether,

Nothing ever stays the same. It's "progress".