Well, would you look at that – it's the 25th recorded experience. We'll have a celebration soon when it's the 25th experience that both Vinny and Geoff have recorded together. We give a shoutout to the Layovers podcast for recently reaching their 100th episode – great job Paul Papadimitriou & Alex Hunter! In this experience Vinny and Geoff go back into the mailbag for a second meal service. We take a look back at when meal service really started to take off (sorry) on intercontinental flights...and then we divert to Vinny's cutlery drawer – which airlines are in there? As we fast-forward to today, we have to remember that your senses work differently in the pressure and (lack of) humidity at 30000 feet. Airlines must produce meals in massive production kitchens and try to match flavours from the ground to the air. How long ahead do they make the meals? How do airlines set up bidding with caterers? As we step onboard the flight, how are the carts and trays set up? We'll look at examples from long haul flights. The airline has to ensure that there is maximum cleanliness and hygiene of the carts, but also that they're available. How does the airline line up meals on the trays on a cart shelf? We look at an example of a 2 meals service flight. Are you the first meal off the cart – you're probably getting it quickly. Why does there seem to be a lot of hand motions and dinging during meal service with flight attendants? Vinny shares his Qantas garlic bread experience from LAX-MEL. Your meal is frozen at takeoff, how do they get it hot for you at cruising altitude? Second round of food, yes there are even more carts stored away. But where do they keep the food? What happens if there is a delay or diversion? What's that dripping from the overhead bin? (hint – it's not gravy). What was that smell that Vinny had to deal with in Cuba – and did the passengers get their meal? How does the airline keep cold food fresh? When customers handed back trays, Vinny had a very specific pet peeve. What was it? How did others get around the problem that so irked Vinny? What happens to waste after landing – especially after international arrivals? Questions from listener Alana H. Be prepared if you're on an irregular operations flight, sometimes the crew's timings may be off, or choices can go awry. Are alterations allowed for inflight meals? How long should you give advance notice for special meals? Check if your special meal is actually available. Be aware of the meal service that is being provided on your flight. What if you miss pre-ordering? What if you miss a meal? What if you fall asleep before meal service? Ice Cream – yes and wait until you hear of the service Vinny got from IAH-GIG on United (UA). And don't get too hungry after hearing about Vinny's "Book the Cook" experiences on Singapore (SQ). News Items: Flyertalk article "United Has a New Burger, and People Are Raving About It" liveandletsfly article "My Odd Experience Pre-Selecting A Meal On Delta Air Lines" If you have a meal story, a question or other experience that you would like to share, please email us at stories(at)seat1a.org or find us on Facebook, Twitter, Instagram and Patreon. Show notes are available online at http://podcast.seat1a.org/

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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