Originally Posted by qukslvr619

If the food was decent, and not the equivalent of something that would be served in Y, I wouldn't have beef (no pun intended) with the casserole dish. But the portions are smaller (in order to fit in the dish), the food doesn't cook evenly resulting in cold or burnt items (vegetable/sides really should be separate from meat when heated up), and it's by no means a premium offering. The excuse of it being a result of cutting staffing is ridiculous. The FA's still have to pull food out of the ovens and put it on a tray; if they did it the old way by plopping a cup of vegetables and/or side, and then doing the same with the meat/protein/pasta its not going to add 30 mins of extra effort. They've cut so many other elements that the whole service flow drinks/meal/collect could be done in half of the time than it was being done during the BusinessFirst and early Polaris days. They could easily improve what's offered and still have a shorter service flow than pre-CoVid.