I, for one, agree with the original poster. I am sometimes flat out embarrassed when I am working F and I serve someone a gross looking, melted, cheeseburger. And there isn't much us FAs can do to fix it... there's a standard heating time for all of our hot entrees (15-20 minutes is pretty much the norm), and unfortunately, not all ovens are the same, and it's not really practical to figure out how each oven on each particular tail number is going to behave. But I feel your pain. I think the entree would be much better without cheese, or, if cheese was an option the FA could add on the side by request. Would be much better, thinks me...