The two galleys were a fairly cramped environment, and the forward galley in particular suffered by being an extremely hot place to work in. This heat came not from the ovens, Bev' makers or such, but kinetic heat from the area surrounding Door 1 Left. There was precious little air conditioning ducting in this area (no passengers sat there you see) and this door area really make one sweat a bit. Coupled to all this, because of the short flight time there was precious little time for the crews to achieve a full three course meal, including wine/Champagne sevice. Speaking for BA, these six crew worked their socks off at a truly astonishing pace, but sat in your airline seat, all you as a passenger ever saw was a truly superb cabin service from a truly professional group of people.
Oh, and the food was totally FIRST class, the wines even more so. (Hic!
).
So to any ex Concorde cabin crew reading this thread, a genuine and sincere 'well done guys', you did the fleet proud
Dude
