Consistency in restaurant food

I sometimes wonder if food served at restaurants should have taste that is consistent. Of course, I have to define what consistent means. Consistent means that the way a particular dish is made is the same regardless of the eater ordering it. In this sense, consistent is closer to standardized. Maybe I should have used the word standardized. I have to think more if there is a subtle difference between standardized and consistent.

Anyway, I would accept inconsistently made dishes, provided that the name of the dish conforms with the actual product and it actually tastes good for a large majority of tasters. For me, dishes made at restaurants should give chefs discretion. When you have ingredients that may not necessarily be of high quality, you should still be able to make good dishes out of it and allowing for inconsistency may give chefs some leeway and perhaps reduce food waste.

Allowing for inconsistency in dishes also allows adapting tastes to suit individual palates and could perhaps give some unexpected chance of creative products. Perhaps I value more the fact that dishes come and go, but the creator stays. As long as the creator exercises control but is willing to listen and is willing to ignore feedback, it may be a good thing to have inconsistency in restaurant dishes.