Originally Posted by
EIPremier
Other comment I have about all this: food tastes different at Fl 0 versus 35,000 ft. At altitude, the taste buds are less sensitive and food has to be seasoned more strongly. I still think the way to best get feedback on hot menu items is to serve them (free of charge) to real passengers on real flights, and then decide whether they make the cut or not.
Not only that, but it tastes different when it is prepared many hours in advance and kept at a safe temp, it tastes different when the heating is irregular and it ends up cold or dried out because the inflight oven is temperamental or the FA isn't paying attention or you are in row 1 and it is cold or row 4 and it is hot and dry, or if the cabin air has sucked all the moisture out of your lettuce before it is served, or many other things. It also tastes different when it is your first choice and it tastes different when served with a smile. It tastes different when the FA makes sure your beverage glass is full when you eat than when you have to wait for 15 other people to be served before you get your beverage.