Cabin crew skills in languages other than Turkish are (generally) weak. On top of that, Turks tend to be socially reserved, and without those language skills crew are unlikely to sttempt casual chit-chat with foreign guests.

Of course, that represents a wide generalisation, and there wil be many exceptions, many delightful interactions. Just better not to expect the easy going conversation and fast interchanges you might find on other mainstream carriers.

The way the protocol around the service of alcohol is performed can be awkward, and you'll often as not have to be proactive in getting service beyond the first drink. Flagging down a passing crew member with a request, or using the call button, shouldn't generate agressive response.



I'm not sure how the Op read reluctance into the serving of water: maybe that interpretation was coloured by expectation following slowness in gaining the required levels of acohol service.

But yes, quality and quantity of catering started drifting down during the Covid years, and has shown little signn of recovery.

And another yes - breakfast can be the weakest, least interesting of onboard meals. but that seems an almost universal truth.