Originally Posted by
ACYYZ/SD
A few things need clarifying here. Cheese/Fruit/Dessert/Coffee/Tea/Liquers-Port have been combined for a very long time now, well pre-dating COVID. It simply elongated the service by an extra step and on flights with a flying time with 3:30 such as YYC-YYZ as it's cutting it too tight & too drawn out on late night full service International flights.
I suppose this down to catering rather than cabin crew but honestly what makes the meal most drawn out is having the cheese served at -20 and having to wait until it warms up to a temperature where it can be tasted at all. ...
Cheese is boarded at 90% meaning that on a 787 with 30 seats, 27 portions are boarded Guaranteed there are at least 3 cheese refusals (I have never run out). Dessert is boarded at a ratio, partially due to cost containment and largely due to space constraints. They simply cannot board 100% of each any more than they can board 100% of each of the 4 entree casseroles. So..it's basically cheese plus your CHOICE of a dessert. If you desire both desserts then allow the entire cabin to at least have their choice, and gladly any extras will be offered.
And yet they never seem to have trouble finding space for all the meals when they shrink the seats and squeeze more passengers in. They went to over 450 on the 777HD and still managed to have food for everyone when there was profit in it... It seems a bit of a stretch to think they couldn't squeeze both a slice of carrot cake and three pieces of fruit for all of 30-40 business class passengers on a 777.