So frequently, I'll see someone describe food, especially inflight or lounge, as "restaurant quality" or "not restaurant quality." Why? I've had a lot of bad restaurant food, and it certainly was of "restaurant quality," albeit of a bad restaurant. I've had a lot of good airplane food, and I've had a lot of dreck - and even the worst inflight food is probably no worse than the worst restaurant crap I've eaten (or pushed aside or mashed up before sending it away). I'd also expect the commissary kitchens of the airlines are more sanitary than 95% percent of restaurants.

So just what is "restaurant quality" anyway?