The main problem we have with this is out of down line stations. The meals were boarded in MSP, DTW, or MEM, and packed very heavely with dry ice and they are rock hard. It would be nice to run the ovens on low to thaw. But the company has yelled at us not to do this on the ground as it is a fire hazard. I understand the dry ice, as they need to stay cold untill heated in the oven just prior to serving. The only other option would be to be catered down line like we used to, but they feel they are saving money by doing it this way.


P.S. Flights out of GUM and SPN on the 747's, the meals are boarded in NRT for the turn. I have not worked the 757 out of SPN so I am not sure about that.