Cathay and other airlines must review catering service
I refer to the letter by Kevin J. Cramb ('It's worth charging more for flights so that passengers get decent meals', June 13).
My husband and I have just returned from a tour of Europe on Cathay Pacific and were shocked by not only the quality of the food but also the thought process behind the scheduling of meals. On a 14-hour flight to Italy that left Hong Kong at midnight, the main meal was served at 2.30am Hong Kong time, at a time when most passengers had already fallen asleep.
The only other meal was a so- called continental breakfast, comprising a miniscule muffin and a Danish and fruit yoghurt, served 90 minutes before landing. It is difficult to see how this makes sense.
Most people on board were likely to have boarded after dinner and would need another meal not two hours after boarding but at least eight hours later, corresponding to the next morning Hong Kong time.
On the return flight, leaving Italy at 1.30pm, again a main meal was served at 3.30pm and another continental breakfast 90 minutes before landing, completely ignoring the need for a heavy meal at what would be dinner time at the port of departure.
The much-touted 'snacks available throughout the flight' consisted of tiny packets of peanuts, apples and noodle soups (to be had only after much cajoling and delays).
