Originally Posted by mats
Dining on airplanes is fascinating because it is sort of ridiculous: why would I want lobster or caviar on an airplane, when it would taste far better on the ground? It's more about the idea, the logistics, and the laughable pageantry.
Our tastes may vary, but all of the lobster and caviar that I've been served in the troposphere have tasted absolutely delicious. Especially the caviar, washed down with Champagne or a good white wine. Never.vodka! Save that for the Russians!
As for the "laughable" pageantry, I think you really have to experience the panache of a beautifully laden trolley wielded by stewardesses who knew how to put on a show with regard to the presentation. That, too, was part of their training. It was - to me at least - better quality entertainment than any of the movies.