I have never experienced this as a problem. However one does learn to compensate for differences between the eating experience and the tasting-while-cooking experience.

For example, when it comes to heat (chili heat), I’m cautious, knowing that what is tolerable for a taste, may not be tolerable for a whole meal since the heat tends to build as your eat. I also adjust for my audience’s taste, for example if I think they can take less heat then I can, or like things less salty.