Old Sep 10, 10, 11:24 pm
  #7  
og
FlyerTalk Evangelist
 
Join Date: Apr 2002
Location: SYD
Programs: QF WP/LTG | UA P
Posts: 13,053
Freshly grilled or fried items will always be better in the Flounge rather than in the air given the obvious cooking, chilling and reheating process to get it served at your seat. Likewise, fruit salad always seems to struggle when served in the air - given it was cut up many hours earlier. I have yet to have good toast when flying. Conversely, on board, if it can be covered with gravy, sauce, oil or dressing it can be really good.

BUT, one of the nicest things about flying is a great meal with stunning wines. My suggestion is to do both. Eat lightly in the Flounge and have a top-up on board.

Eat whenever you can because you never know when you'll get your next meal.
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