Many restaurants use to much spice as a cover for dodgy ingredients.
Takeaways are biggest offenders, after my wife.
I am not running her cooking down, but even our dog eats out! :icon_wink:

Grew Up Using It
 

We had always used Heinz . In fact I grew up just outside of Pittsburgh and use to tour their plant when we were young. I wonder if this is just a trend for the food industry. Today you have to tell the waiter or waitress "nothing spicy" and we never had to do that in the past. Also you say if it is "spicy" I don''t want it. One guess is that most chef's today are younger and used spicy foods and it is normal to them. I did send a note to Kraft/Heinz Division asking why this is now the taste of their product. Years ago we had a Villa in Tuscany, with kitchen, etc and I bought a cold American Cereal from one of the stores in the Village. It was great, even dry so when we returned to the US I bought a box here and it was different. I sent a note to Kellog's and they told me they use different ingredent's in different countries thus the difference between Italy and the US. You learn some thing every day.:popcorn:

My entire childhood family would put Catsup on everything. Including Steak and Tomatoes. I would never try it and remove it from the table in any restaurant that has it there.
classic Heinz Ketchup Anticipation TV ad 1979 - YouTube On Steak! Isn't that a sin?

Special spices currently in favor by chefs can be changed when newer meals are “designed.” Seems that younger individuals enjoy more spices than older individuals. I’m sure that chefs working for food companies stay current with whatever is “in” at the time. I generally look for the words, “New and Improved”....lol.

When we came here (2010) some restaurants were putting a lot of salt in the meals, but that seems to have been reduced.

I love pepper and other spices, but it should really be left to the individual to add as they see fit.