Originally Posted by Seat 2A

I assume you are talking about the total amount of food across three plates. As individually plated, I'd have been mightily disappointed if I received only the amount from a single small plate as my main course. In particular the size and texture of the chicken breast in the small plate version of the Chicken and Mushrooms (Marsala?) looked and often chewed as if it had been sourced from a New Mexico Roadrunner more so than an actual chicken.

One veteran Flight Attendant had some interesting though not so positive comments on the new meal service. That said, I felt they were quite valid...

1. The entire process of taking meal orders took longer. Passengers vacillated over choices more and longer, and more questions had to be answered about the individual plates. On one flight I watched and listened as the guy across from me took forever and a day to place his order while asking questions about each dish, then waffling back and forth as to his choices. More to explain and more to write down slowed down the overall service.

2. The hot dishes cook differently. To do it correctly required more time in the oven for some, less for others. The meal preparation process was made more difficult and/or time consuming by this.