There now you've reminded me of a mid-summer visit to Amsterdam a few years back. My partner and I were sitting on the terrace of a very pricey cafe/restaurant. We had ordered a suitably overpriced bottle of Champagne, which subsequently came out at nearly room temperature in a Champagne bucket with a few cubes of ice in the bottom (being generous, the bottle was maybe cave temperature - it was summer after all, so room temperature would have been really warm).

My partner, being Brazilian (and therefore accustomed to drinking virtually everything as close to freezing as possible), proclaimed the Champagne "hot" (I've since learned that this word is applied to any beverage that is not nearly freezing). He then asked to put the Champagne on more ice for us. A few minutes later, waiter appears with a tiny container of ice and tongs, and sets it down in front of the nearly empty ice bucket holding bottle.

My partner, becoming slightly agitated by this point, explains, "I don't think you understand. I want ICE, and a lot of it, to fill this bucket, so that the Champagne bottle gets cold."

The server, without missing a beat, answers, "Wouldn't we all all like that. But it's never going to happen." And walks away. We were both in shock enough that we said nothing more, proceeded to drink our "hot" Champagne, with a cube or two of ice added into the glass.

Coming back around to topic, this was almost certainly the same evening after we had arrived BA F from EZE via GRU to LHR and onward in CE to AMS. Had we been more aware, perhaps we could have taken any unused First Class ice allowance along with us as a courtesy. Or, alternatively, after all the Bollinger Grande Annee we had put down over the previous 24 hours, we should have just given up.