I had a server claim to "refuse" to serve it because too many people didn't like it. I had been mildly interested in it beforehand, but with the server's statement, that of course, made me
insist on it!

It was a bit different than your typical soup, but I liked it enough that I'd order it again. It goes along with a lot of what I find on the
DCL menus: interesting food that I wouldn't normally choose or even see when at home, so it's a good opportunity to try something different. So what if I don't like it - I can immediately go get something up on deck or order room service at no extra cost.
One of the things the servers are faced with which I find quite disappointing is that there is no way to express dissatisfaction with the food on the guest survey, separate from the server's performance. I've asked about this, and they tell me that guest issues with the food (quality, presentation, taste, etc.) are all considered SERVER problems and not kitchen problems. That is, it's the server's responsibility to recommend food based on guest questions, and what they learn about guests over the course of a cruise. Also, if a guest is dissatisfied with a particular dish, the server is supposed to recognize this and immediately make it right, which often can mean just bringing another selection from the menu. Unlike a regular restaurant, the server can offer fixes like just bringing another entree without it creating a cost problem. So, if a guest leaves the dining room dissatisfied, it's considered a server failure. And, if you rate the food other than Excellent on the survey, that reflects negatively on the server's performance.
I can understand why it's this way, but only so far: what I said above is all true - the server has a lot more control over guest satisfaction than one typically would in a regular restaurant. But, my experience on the Fantasy was that the dining room food
in general was that the dishes being served were overreaching the quality of ingredients. That is, I could see what they were trying to do, with a foodie / "Food Network" presentation to many of the main courses, but I felt that each night, the quality of the underlying ingredients, and/or the quality of preparation, were below the quality of what they were trying to accomplish. This was in no way the server's fault, and I felt it was most definitely the responsibility of the Executive Chef or even someone higher up that set the budget. Yet, despite all of the questions they ask on the survey, there's no way to communicate this. Not only do all of the food questions actually rate the serving team, there's not even a free-form area to make a comment like this, as the only free-form question asks about any crew members that made your trip "especially magical" rather than ask about a problem you had that wasn't otherwise covered in the survey.