Originally Posted by
Deltus
I don't follow - isn't the whole space-flex thing only for the rear galley? Isn't all CE catering done from the front galley? Or are they shoving some non-CE stuff into the front because they're losing space from the rear?
In any case, there is plenty of room to put more food onto the current plates, without taking up more galley space. E.g. instead of cutting three prawns in half to look like 6, actually put 6 prawns on the plate.
The return catering is stored in the rear galley which has cart chillers. On long sectors with a high Club load, you may notice the crew bringing up bread or hot meals from the back as there isn't enough oven space to cope with a large cabin. We have to fight through cleaners to swap the trolleys over on the turnaround.