Poor-quality

Describing something that is of low standard, substandard, or inferior in terms of its materials, craftsmanship, performance, or durability. It signifies a lack of excellence and often implies a product or service that is not satisfactory for its intended purpose. This deficiency can apply to a wide array of items, including goods, services, information, and even experiences. The term emphasizes a noticeable flaw or deficiency rendering the subject less desirable or valuable compared to higher quality alternatives. poor-quality items typically exhibit characteristics like fragility, unreliability, and short lifespans. This can occur because of poor manufacturing processes, low-grade ingredients, or a lack of attention to detail during creation.

Poor-quality meaning with examples

• The budget hotel's thin mattresses and stained linens made for a poor-quality sleep experience. Guests complained of the uncomfortable beds and insufficient amenities, further illustrating the hotel's lack of investment in providing even basic comfort to its clients. This ultimately resulted in negative reviews and a decline in patronage for the poorly-kept establishment. The lack of proper cleaning contributed to the low quality.
• The knock-off handbag, made with cheap synthetic materials and shoddy stitching, was obviously poor-quality. It was significantly different from the original. The zipper quickly broke, and the seams began to unravel after only a few uses. The cheap materials led to a faster deterioration of the bag's appearance and functionality, demonstrating its reduced shelf-life and durability. It was a regrettable purchase.
• The restaurant's poor-quality ingredients, such as canned vegetables and pre-processed meats, severely affected the taste of the meals. Customers quickly noticed the difference from higher-quality dining experiences, resulting in low marks. The meals' uninspired flavor profiles led to complaints about their disappointing culinary experience. This drove away business from their premises. The lack of freshness greatly impacted the dish's perceived value.
• The internet connection's poor-quality signal made online classes virtually impossible. The frequent buffering and disconnections disrupted lectures. The lack of reliability and the subsequent lack of a satisfactory learning environment ultimately frustrated the students. The interruptions made it impossible to focus on lessons, hindering their comprehension and class participation. It made it difficult to complete the assigned class work.