Originally Posted by
lost_in_translation
Given the recent removal of all spirits from the lounges, perhaps there’s a directive to reduce alcoholic drink consumption…
+1 on this - also, as champagne is expensive, there might be directives to underpour in order to reduce "waste".
Re: the drinks service, I've almost always found TK crews to not be very proactive. Not talking about being nice and friendly or the opposite, but I feel that either using the call button or use any chance to request some drinks during meal service is the only way to go
Also pours will improve once you request more often, as this definitely decreases workload 😬