I’m old enough to remember when domestic first class meals consisted of high quality expensive fare. In business class twenty years ago you might get shrimp as a starter and then a steak at lunch. In 2001 lunch started seeing cuts, and it was a controversial move when United Airlines started offering a ‘gourmet cheeseburger’ instead of steak and calling it first class. It was a good burger back then, though.
Now I’m not a fan of what someone over at American Airlines must think of as ‘comfort food’. For instance, this barbecue beef cheese toastie particularly gross and any airline based in Texas darned well ought to know that. Texans should be proud of barbecue.
Over the summer Lucky shared a particularly disgusting American Airlines meal. He ordered a lobster roll, but was actually given a “lobster grilled cheese with tomato soup.”
Credit: One Mile at a Time
It turns out that American Airlines meals can be worse than this. What if all you were served was the soup?
A reader shares this American Airlines lunch, noting that it was the only choice offered on his 1100 mile Boeing 737 flight from Aruba to Miami.
Let’s have a closer look, shall we?
It’s like a passenger ordered soup and a sandwich but American was only willing to pay for soup.. that had already been digested by another passenger.
I don’t even think it matters how “tasty” it is, this reader notes that he “ended up with red stains on [his] white shirt” despite there not even being any turbulence which American might want to consider does sometimes happen. On an airplane.
So it isn’t just about the aesthetics of the meal. It’s about the functionality. Soups are great in international premium cabins where there’s plenty of space, a little turbulence and it spills on the tablecloth. In short haul premium cabins however, it spills on you. Especially given their choice of dish. Presentation and dishware matter, even on an airline.