The passengers would quite rightly not be upset at the accountants but at the pilot who seemed to think that two and half hours to get a specific sandwich rather than a perfectly edible one from the airport terminal.
Do we know
with any degree of certainty that a perfectly edible and much more importantly
acceptable sandwich from a hygiene POV was available from that particular terminal - just asking?
Crew food has been the biggest bone of contention in my company for over a decade and has caused more morale problems than everything else put together yet for some reason airlines seem to think they can play fast and loose with our fuel.
Ab
(sounds like we're at the same airline)
To the outsider I know a sandwich seems trivial in the scheme of things but given sector lengths (long haul) or number of meals per month provided by the company (short haul...but not all short haul
) the quality and standard crew catering is becoming an emotive issue these days at many airlines. Unlike the catering manager and or accountant we don't have much choice in where we eat during our working day.l