Originally Posted by ll22949

I have always wondered how much control the flight attendants actually have over how well done a steak is. My last 3 United beef experiences were past well done, dry, and the texture was chewy. When the pilot tells the flight attendants that they will need to be seated as we will experience turbulence at take off, do they hold on turning on the ovens? And how much is the food actually cooked in the ovens vs reheated.