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Thread: Short haul catering guide - Winter 2012/13 [Beta]
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Old Jan 11, 2013 | 5:55 am
  #240  
A P Yu
 
Join Date: Jan 2007
Location: UK
Programs: Tufty Club (Gold), BAGA Gymnastics level 4, 440yds swimming certificate
Posts: 2,533
Originally Posted by Skipcool3
I just struggle to understand how it used to be possible as per my examples but now isn't.

Is it not because since the changes were made to the service there have been some changes made to the galleys i.e. ovens removed to save weight and stowages 'repurposed' to speed up turnarounds?
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