Depends. In professional cooking, you salt to taste. Meaning you add salt until it tastes good.
A few of the biggest differences between "restaurant" food and home cooking is how much we season versus the home cook. I am talking about actual cuisine here. Not fast food. I don't have experience working in fast-food or quick-service restaurants; that food is made to be cheap and consistent, for the most part. I am sure it isn't the most refined food.
I have not eaten fast food or at a chain restaurant or consumed industrially processed foods for like, 3 decades at least. I'm sure it's bad. Not my field of expertise here or an experience I can quantify personally.
Though as a PDR chef for 12 1/2 years, including stints at
Sepia and
Blackbird. Very few home cooks are even close to approaching the degree of seasoning and thoroughness of a professional kitchen. We season and taste a dish every possible step of the way. Almost nothing is "unseasoned" or prepared incorrectly.
It wouldn't be a common sentiment, "It's not the same as X restaurant" otherwise.
Also salt is not nearly as bad for you as the sensationalistic headlines indicate. The problem with salt is largely related to the diet people consume- which happens to be low in fiber, high in simple sugars, etc. But that's a whole other matter.
Subjectively so, to you. But you have to sample the largest portion of humanity to establish a baseline. Deviations from that are non-standard.
It's not a negative, per se. It's just that asking someone who can't eat peanut butter (for example) their opinion on peanut butter is not a very good way of testing the qualities of peanut butter.
It has nothing to do with "I can taste fine!"
But those are exceptions.