When it comes to airline food, opinions are varied and subjective. However, the perspectives of flight attendants provide valuable insights into the meals served on planes.
First and foremost, passengers are advised to exercise caution when consuming water and hot drinks during flights. Bottled water is generally considered safe, but tap water may not meet the desired standards of cleanliness, particularly on international flights where regulations may be less stringent. The use of tap water in the preparation of coffee, tea, and ice is also a cause for concern among flight attendants.
In terms of meals, flight attendants recommend avoiding steaks and fillets, as they often suffer from overcooking due to the limitations of aircraft ovens. Alcoholic beverages should also be consumed sparingly, as they can have an intensified effect at high altitudes, potentially leading to dehydration and increased intoxication.
Other items to be mindful of include pasta, soups, Indian meals, and sandwiches with deli meat, as they are frequently high in salt content when served on flights. Refrigerated foods may also not be of optimal freshness, prompting an exercise of caution.
Flight attendants themselves often opt for pre-packaged meals containing a variety of items such as meat, yoghurts, salads, and fruits, highlighting the limited options available for safe and appealing in-flight dining.
In conclusion, while onboard dining may not always satisfy the highest culinary expectations, attentiveness to food and beverage intake can significantly enhance the overall comfort and enjoyment of the flight. Advance planning, including the consideration of bringing personal snacks and meals, is advisable to tailor the inflight dining experience to individual preferences.