Originally Posted by
DMPHL
1. If it's difficult for a flight attendant to answer a simple question about what kind of sauce is on the pasta (the very simple question that the OP asked), then maybe they shouldn't be a flight attendant.
2. I repeat, your made-up scenarios about treating airline meals like a Michelin experience have NOTHING to do with the OP's situation.
You really like straw men, don't you?
I think the point is that quite often the FA or person in service do not know the answers and will not easily be able to get the answer. When you are serving hundreds of people and having to go and get this information, i can see why it would be frustrating - because a) you may not be able to get this information easily b) may not be obvious why someone would care if if it was linguine or taglitelle.