Your experience mirrors mine. Philadelphia is a very good airport to connect; it is hard to find an airline doing a worse transatlantic job than US. What I recall is that the meals loaded in Amsterdam were "pretty edible" but what they served on the way back was
. I know "warm salads" are haute cuisine... but not green lettuce warmed by the main course. The cheese for desert was warmed to a rubbery consistency, butter was molten inside the foil package. The main course lost enough heat to be lukewarm, like the """cold""" part of the meal.
I rate the flight attendant service better than that of some US regionals "We don't serve drinks because the flight is under 1 hour.", but I certainly have seen better than US. (General advice on US national routes is to cater for oneself.)