I am on the 4th CX segment in March and see cutbacks all across the board! I don't even know where to start! Yes u like the new stemless wine glasses and tumblers for drinks but the new tableware reduces the serving size of all aspects of meals! Even the fruit plate is smaller and the casserole dishes for main course are just wrong! Linen was cut and on my HKG to BKK dinner flight, there was not even linen to cover the table and the starter is just a salad, same as the plain salad served on longer flight! Not even an appetizer salad! The quality is just poor on regional flights and I don't recommend beef tenderloin for anyone! I am going to write CX a letter but want to wait till finishing the long haul HKG to LHR 2pm flight tomorrow!

Yes CX under caters and I have heard a story that only six pieces of Wontons were boarded for a full overnight European flight! Ice cream on Australian routed: only one cup per passenger!

For a profitable airline, this is just unacceptable but quoting a F/A a few days ago, she giggled and said the smaller dishes are the reasons why they are profitable!

Carfield