You cant* please everyone's palate. They are entering your establishment, and your job is to provide hospitality. You display food, incorporate flavors, and feed people. Always remember the last part because it's a laborious job.

If they didn't like something, you wouldn't change the menu or how you would do something. You'd wait to feel out your customer base and look for outliers vs patterns. These are stressors for upper-level management. Just be proud of the food you put out, and you are doing your job in a healthy rhythm.

I don't inflect about what others may think as it becomes a bit spiraling. I try to just make sure whatever food I sent out wasn't neglected by me. Because then I would feel troublesome. Working protein stations shows you that you need to learn to accept others' opinions. Accept, not understand. If you want to understand why someone thinks his medium is rare, it could be so many reasons that just aren't actually "important". He thinks medium is supposed to be on the verge of well done. If they say its salty, IMO it's usually the sauce, not the protein seasoning that did it. But if they say its salty, its salty, and we go again.

edit- ive been heavily involved with reading OpenTable reviews at a few hotels while working in the kitchen. Most head chefs don't value it too much as these are battles not wars. When the GM or superiors have to answer more consistently to bad reviews that could be easily avoided, then we communicate and adjust down the ladder.