Do cabinet employees eat leftover food from the business level?

Of course, this is variable – as cabinet employees do not get commercial food or employee food on low-cost airlines. Things work a little differently for Legacy carriers with different levels of service and food on board.

Staff meals

First, let’s look at the staff food. Although there are three or four options, including the vegetarian option, it is similar to the economy. The pilots must have a variety of foods because occasionally you will need a healthy pilot to fly the plane due to food poisoning.

Extra food or snacks are loaded on long-haul flights. Sometimes when a passenger does not receive a special meal request or requests a last minute, cabin staff can usually collect something from the staff, so these meals may not always be eaten by staff.

The salary of the workers is based on the hour, other labor costs are very fixed expenses. Photo: Tui

After service

Cabinet staff will not take their food from the food service, bar service, tea and coffee service until the cleaning is completed. Usually the top staff member or bag checks what foods are left after each service in each cabinet and first provides them to the flight attendants and then anything else is sent to each galley. Business class service is a dedicated service on real plates, so it’s better than eating in foil, so the staff will be surprised when they get the chance. All courses are offered separately and the food is slightly better. Of course, not all employees get a five-course business level meal, but they can, for example, a beginner or a cheese plate.

First grade?

In the first class, food is a little more complicated because the passenger needs it when he needs it, so there must always be enough food to turn around, but if there is leftovers and passengers eat the staff, they may have a chance. Eat sweets or snacks from the first class.

Commercial standard food is a great bonus for cabin staff. Photo: Swiss

Alternative supplies

In most large airlines, cabin staff often eat staff food and everything else is a bonus – it certainly doesn’t always happen. Some cabin employees bring their own food to avoid unhealthy staff food choices, or sometimes they get bored with the same food.

Workers’ meals (and economy-class passenger meals) are not very healthy because they contain a lot of salt and fat. They are designed by chefs, especially during flight, and have a unique taste when eaten on the ground. Business class and primary foods have very high quality products and are not much ‘manufactured’ so they have a more pleasant taste.

Cabinet staff are very creative and thoughtful on their feet, so sometimes the leftovers of the sandwich may be needed in the middle of the night at the Worcestershire infusion and Tabasco in the bar, take a flight, or a couple of salads and add a small bottle of balsamic vinegar to the first class of macadamia nuts and a business class tray. You will find more luxurious and healthy food.