Originally Posted by
northernstar84
I could understand the panic reactions last year, everything was new and unknown about Covid19. So the airlines wanted to keep safe for example with this kind of catering boxes.
But now 1 year later it is just cut saving. Why should be hot food more dangerous than cold or less dangerous on flights more than 8 hours than one with 7 hours. Other airlines are back to old service (Lufthansa) and I never hear about any problems.
Of course, this
is pure cost cutting - full stop. Understandable & very appreciable the fact that they cut costs (including catering) to avoid laying-off their employees (unlike what Emirates, Etihad, Qatar and even Lufthansa did). Still, the question is: are we really sure there were no lay-offs at all at TK?
Last edited by fil_87; Feb 28, 2021 at 3:23 pm