In the 1960s, if you travelled on American Airlines, you would have been served wine and dined from the “Royal Coachman” menu in coach class. After the beef consommé, you had sautéed chicken breast in wine for your entrée. Would you like dessert to be a fruit tartlet?
In order to be eligible for a complimentary meal, coach travellers today must schedule a long-haul international flight or, with luck, a coast-to-coast domestic flight. You may receive a complimentary selection of pretzels or Biscoff cookies on shorter flights.
The heyday of in-flight dining, when airlines served white-tablecloth dinners and stewardesses scrambled eggs in the air, is long gone from aeroplane meals nowadays. Disappearing meals are just one more of the many annoyances, hardships, and restrictions that modern travellers face when they travel. But the disappearance of your tartlet isn’t solely due to industry cost-cutting. Following significant modifications to government regulations, aircraft design, in-flight entertainment, industry tax breaks, and increased health and safety concerns, many passengers will no longer be able to eat in-flight.
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