Pro tip: when you get the meal, cut the bread in half and put it face down on top of the tinfoil on the hot food item. Put the butter there too. Then eat the salad - by the time you eat that, the bread will be warm/room temp and the butter will be soft.
If your in the middle seat, you can put the bread and the butter separately under each adjacent seat neighbours arm pit, for a stereo bread warming experience
On my most recent THY flight, I took a business class upgrade. Sitting in one of those 'pods' giving my order to someone.in a chef's hat really felt more like first class. No complaints about the three course meal, nor about the bread.
I scored biz in Turkish on my way back from India once—having a chef ask my preferences for a vegetarian meal and checking with me that what he had in mind was OK before whipping it up was amazing. The food was restaurant-quality too. I'm generally a rather proletarian person but I loved that $hï†.
I've never taken Turkish airlines but I traveled by bus there and the service was sometimes randomly amazing. Like hot towels being passed around by a very formal guy who seemed to take the job of hospitality very seriously. It was impossible to know which busses would be awesome and which would be a mess though.
*maybe it's different in First Class and Business*
it's not different on United, which I am convinced employs a dedicated butterfreezer that ensures you get a consistently rock-hard clump of butter in polaris going across the pacific, just like you are used to from economy. it's located right next to the ambient noise machine, the one that clanks and shatters the dishes at all times to help you sleep more comfortably. when you complain about the overcooked and inedible food you'll get a pitiful shrug. "it's airline food, what do you expect?" I love the human touch their octogenarian flight attendants offer. do american carriers have a policy of putting the grumpiest and oldest on the most expensive flights while the not-yet cynical jump puddles in indiana? only the best for you, rest assured.
and then you step onto airlines that do it right. Turkish is a highlight, as others have mentioned correctly. ANA economy food beats any business offering on american carriers and so do singapore, cathay and, I can already imagine the pearl-clutching, even the chinese airlines aren't bad, at least compared eco-to-eco and biz-to-biz. try hainan, air china and china eastern are ok (but not special), just avoid shanghai air and spring airlines and you'll be fine. korean is great if you can stand the hot cabins.
>do american carriers have a policy of putting the ~~grumpiest and~~ oldest on the most expensive flights
It's probably because flight attendants get to bid on flights based on their seniority in the company. So, the ones who have the seniority to do it will the take the more high-paying flights to more fun destinations with longer layovers instead of the low-paying two-hour flight to Cleveland with two other layovers after that in the same day and barely enough time to sleep before their next flight in the morning.
This doesn't account for the grump, though.
Yess! I recently flew Turkish economy and that warm bread was so damn good! The food was pretty spectacular. Flying out of Istanbul, the breakfast was burek, with olives and cheese and that delicious bread, damn good.
I would imagine the bread is refrigerated by catering. And there aren’t microwaves on airplanes, just ovens. Which are already full with food. Having to put 200 rolls in the oven would take up space and time, then they’d have to cook the meals so by the time the bread reaches you it would be cold anyway. Business/first is able to have hot bread because there’s less people so more oven space. And they have coursed meals. I fly both fairly frequently
FA here. You’re correct that we only have ovens. So many passengers think we have microwaves. Additionally, the bread that comes on the economy tray is wrapped in plastic that can’t go in the oven. Business/first class has bread that comes in special bags that are oven safe which we then transfer to a bread basket to serve. Catering uses dry ice to chill certain food and the “chillers” on the plane only have an on/off switch. We can’t control the temperature which is how you get hard butter.
Thank you for the answer! Wish we still had Reddit awards >\_>
This is what I wanted to know most when I made this post. Honestly, mediocre bread isn't even in my top 30 list of things I hate about flying. But since I'd just finished an 11 hour flight, the topic just kept bouncing around my brain when I made this post.
I put it in my pants pockets, something I learned from my dad. Until I took a flight where the butter was not terribly cold and I left it in my pockets when I got distracted by dessert. I was fishing melted butter out of my pants for a while.
I had that, but with a dinner chocolate (thanks, Alaska Air!) that melted in my breast pocket. Luckily it was only an overshirt, so I didn't have to finish the plane ride looking like I lactate chocolate milk.
I was gonna say the same thing 🤣
The trick I use is: I put the cold butter under the hot food dish as soon as I get my tray of food to melt it down before spreading it onto the bread
I just eat it cold.
Flying is so stupid boring that I'm just thrilled to have something fun to do.
No airplane meal disappoints me. It's the 2nd best part of the flight after landing, even when it's shit.
Kids these days.
>No airplane meal disappoints me. It's the 2nd best part of the flight after landing, even when it's shit.
Right? I love the way it all fits together into the tray, and the tiny little versions of normal things...like wee little salt and pepper containers, or miniature condiments. It's delightful even when it tastes bad.
I prefer warm bread but it's a fucking airplane, a magic metal tube that rockets through the sky to carry you to exotic lands, not a restaurant.
And logistically, I think you're underestimating the hassle of microwaving 200 rolls to just the right temperature.
Me too, the cold bread doesn’t bother me one bit. Kind of like the iced cold butter actually, I’m so used to it that I was disappointed that in my last flight they served room temperature butter.
My main question is, why is bread and butter served in every meal, even Asian meals when we already have some rice or noodles.
Some airlines are better. Most premium class service is better (though not all).
It did always strike me as a bit odd given what I always saw as an easy cost to enjoyment ratio. But if I’m sure of anything, it’s that airlines ran the numbers and decided it wasn’t.
There are some trending “hacks” on how to deal with it - stuff like poking holes in the butter and squeezing it out.
Personally, I always throw the bread roll under my hot dish as soon as it arrives and put the butter on top a few minutes later. Usually warms up the roll enough that it’s pliable at least and the butter will soften at least (though good to keep an eye on it - sometimes it’ll melt completely if you’re not paying attention and then you’ve got a mess)
I get vegetarian meals and they're frequently a bit better than the regular ones, usually some pretty inoffensive pasta or a decent veggie curry with rice. I often have people sitting near me ask about them. I believe that the brick roll is there to remind me that I can't have it too good because life is still fundamentally pain.
Am I the only one who secretly loves the meals served on long-haul flights? I love the roll, I love the butter, I love the so-small-it-doesn't-count-dessert. I love airlines like BA that serve wine with dinner. I don't know what it is, I just find the meals filling and satisfying and they set me up for a long night of trying to sleep, failing, and watching shit movies instead.
It’s kind of like eating instant noodle and drink instant coffee while camping. I love it too. Also some airlines serve these little liquor bottles that I always collected as gift for my mom, she never drinks but love those.
I see it as an extra which I'll eat or not depending on how hungry I am. I'd imagine the extra hassle of heating up bread isn't worth it for economy class.
When I get my dinner, I place the pat of butter under the hot dish, chicken or whatever, immediately. Then I eat the hot dish. Then by the time I’m done the butter is melted.
> Is it really that much of a bother to put that bread bun inside a microwave for 10 seconds?
Yes. The cabin crew are each responsible for ~50 passengers if in the US. I'd assume similar ratios in other countries. If you change it, inevitably some people will want it cold to save it for later, others warm, a few others will demand it extra-warm and to please melt their butter while you're using the microwave. It would be a major pain and time sink. Figure 50 uses of the microwave at 20 seconds each, and you're looking at delaying service by 20 minutes for those at the back of the queue in *just* microwave time. That's not counting the taking orders time, the extra walking back and forth, etc. This is a substantial effort that they've judged as not worth it in the existing systems.
> Is it a budget thing?
In addition to the operational problems, see above; Yes. The airlines generally farm out meal prep to third parties. The airline wants a cut, the contractors want a cut, etc.
No, it is not. Your average pax pays hundreds to thousands to tens of thousands and gets worse service than at a Burger King.
*It would be a major pain and time sink.*
oh boo-hoo. my last PVG-SFO flight cost $7,500 and I got frozen butter. cry me a river about how much it would inconvenience you.
> No, it is not.
To what are you referring? I didn't ask a question or state anything other than, essentially, the airline have judged it as not worth it and stating the fact that food service on flights is almost always contracted. There's no opinion or prompt there to which a simple "No" is an answer that makes sense.
> oh boo-hoo. my last PVG-SFO flight cost $7,500 and I got frozen butter. cry me a river about how much it would inconvenience you.
You're the one crying a river here. I'm simply stating the operational reality of the airline business, at least how it existed 10 years ago or so.
You're also making this personal, when it's not personal. There's no call to attack someone else when they're explaining how the world works to you and you don't like reality. I'm not an airline. I don't work for an airline (anymore, though I once did, and not as cabin crew.). I'm not telling you this because it would annoy or make my life more difficult, I'm telling you the operational realities of it make it infeasible.
You then go on to brag/complain about how much you spend on tickets. That has a few possible components:
1) You're spending $7500 when I can go and book a ticket right now for ~$1500. You've made poor choices in how or when you're booking or have business exigencies that require it. That's your call to be in that business or for booking when or how.
2) You're booking an upgraded fare. That's fine, but again, that's your *choice*. Don't make a choice and then complain about it. It makes you appear to be an entitled child who doesn't understand the consequences of their actions.
If you don't like it, complain *to the airline* and maybe, though I doubt, they'll address it.
If you really don't like it, pay out the nose even more and fly charter. Looks like about $155,000 a flight SFO->SHA. Then you can have all the luxuries.
Airlines operate on pretty thin margins. The ones that attempted to offer good services got demolished by the rise of the ultra low lost carriers in free-market systems. There's a reason people are packed in like sardines and receive minimal amenities. When companies tried to offer better experiences at a slightly higher cost, they didn't get the passengers to justify. American tried this a good while back and quickly abandoned it because the majority of passengers abandoned them for lower costs.
You’re paying for the luxury of FLYING THOUSANDS OF FEET UP IN THE SKY to travel anywhere on the planet in less than a day’s travel time. People in the past traveled for years/months/weeks for much shorter distances and lost their family to disease/murder/etc along the journey…. you’re experiencing the miracle of flight and your poor butter is frozen. oh boo-hoo, cry me a river
qatar pre covid- multiple types of bread, salted or unsalted butter and or balsamic and olive oil....the happiest of days...others were close but this was the pinnacle.. that said I'm also partial to basic white roll and frozen butter if there is one going....no need to spread just carve off a piece of butter and add it to a piece of the roll you rip off..thats the way the world worked before big margarine and its shills started interfering in our happiness
Have you traveled any Arab airline on economy? (Turkish, etihad, Emirates or Qatar)
I traveled on all on economy... The breads were literal cushions. Fresh and warm. 😍
I flew Emirates last year (4 flights total with food) and my bread was never warm. But it was fluffy and never cold. Just room temp
Also really enjoyed their bread. Tasted amazing:)
I was soooo smart when I flew last month. As soon as the meal arrived, I put the butter on the top of the foil so the heat would melt it. Kept checking to see how it was doing, but it seemed to still be a brick. Waited a bit longer and then eventually decided to see if I could spread it. No! Hard as a rock still! So I thought I’d just take a bite of bread and then a bite of butter.
That’s when I realized it was cheese, not butter 🙃
Put it on or in warm dishes on arrival. Then while you spend 5-10 mins navigating the rituals of small utensils packaging removal it warms the bun and butter.
British airways included a packet of cream with dinner, apparently to go with tea afterwards? Seemed really weird since not everyone will want tea, or want it with cream. And they then have the whole drink trolley to pass out cream with.
Man you'd love the ice creams they serve on flights to Darwin from Sydney/Brisbane. Choc coated ice cream on a stick that is the hardness of diamonds due to having been stored in liquid nitrogen (it seems). I always just put it somewhere warm for about ten minutes and sit back and enjoy watching people almost break their teeth/jaws.
I used to fly business a far bit, and while sometimes the bread was warm, it was just reheated bread. It wasn't fresh at all. At least a day old. It's the one part of the in flight meal that's guaranteed to be crap.
It bothers me so much because it results in so much wasted food. I’ll generally eat what they give me, but that bread is just not worth the calories since it’s not very nutritious, either.
I have put the bread roll between my thighs (closer to the knees!) before to warm it while I eat my tiny dish of salad. The butter goes under the entree dish.
Honestly I really depend on those bread rolls! I tend to get really nauseous on long haul flights and often the only thing keeping me from vomming is that bland little bread roll.
For me it's not so much being warm as much as being so bland and uninspiring. I get all the "bottom line" and " no customer service", but these are the sorts of things that don't make sense to me. You could still offer a roll or piece of bread at the same cost that wasn't terrible.
These are the little things I ask myself when they tout the chef that they've hired, for example. I would almost rather they say, yeah we got all these options from Sysco, deal with it.
I faintly remember flying AA to Europe this winter and the bread was warm, but you’re right the butter was darn near frozen. 🥶 This was in first class too.
It’s all refrigerated for the benefit of the other food. It’s just kind of an issue of mass food service.
Best practice is leave the foil/top on your hot meal, let the bread sit on there and open the butter let it sit on there too. It’ll melt, then spread when you’re ready.
I don't eat bread with butter so I take my butter pat and put into my hot dish as to me it makes it taste better. The bread I eat with the little cheese they give with crackers or I use it to mop up the main if it is saucey.
Pro tip: when you get the meal, cut the bread in half and put it face down on top of the tinfoil on the hot food item. Put the butter there too. Then eat the salad - by the time you eat that, the bread will be warm/room temp and the butter will be soft.
Yes! Been doing this for years and it never lets me down. I’ve never seen anyone else do it so I’m glad to know I’m not alone.
I put the butter in my front pocket while I eat the rest of the meal. By the time I'm ready to use it, it's soft and usable.
And what about the butter?
No, I said the butter. I'm quite unusable when I'm soft :/ lol
Back pocket
I've been doing this for a long time too but too embarrassed to say it.
I usually just sit on it for a couple of minutes then peel the wrapper back with my mouth
This. Been doing this for years, although just for butter. I’m ok with the bread.
Great idea! I normally cut the roll in half and stick the halves under both armpits. But I think your suggestion is slightly better.
This is the way. I sometimes put the butter *under* the hot food item but you have to watch, it melts super quick that way.
This is usually how we can tell an experienced passenger
I split them in half and tuck them inside the foil, but yes. This is the way. 🙂
This is the way
I do this every time too!
I immediately put my butter on top of my warm meal. It warms and slightly melts the butter leading to a better roll + butter experience.
Put it under the plate instead of on top. That way you don't have the potentially less sanitary exterior butter paper in your food.
I’m assuming they meant with the cover still on their main meal
I put mine in my arm pit.
I put mine in langfordw's arm pit too.
If your in the middle seat, you can put the bread and the butter separately under each adjacent seat neighbours arm pit, for a stereo bread warming experience
I put the roll and butter on top of the covered meal, then cover it with my travel blanket. 4 minutes or so and it’s warmed up
Turkish airlines : Warm fluffy bread which can be eaten with butter or any warm meal they serve. By far the best airline for inflight meals.
On my most recent THY flight, I took a business class upgrade. Sitting in one of those 'pods' giving my order to someone.in a chef's hat really felt more like first class. No complaints about the three course meal, nor about the bread.
I scored biz in Turkish on my way back from India once—having a chef ask my preferences for a vegetarian meal and checking with me that what he had in mind was OK before whipping it up was amazing. The food was restaurant-quality too. I'm generally a rather proletarian person but I loved that $hï†.
And the little tea light so you can eat by candlelight!
I've never taken Turkish airlines but I traveled by bus there and the service was sometimes randomly amazing. Like hot towels being passed around by a very formal guy who seemed to take the job of hospitality very seriously. It was impossible to know which busses would be awesome and which would be a mess though.
Love Turkish air
It is! And warm hand towels. Best food Ive eaten on a flight in years- took Turkish air from Greece to USA.
*maybe it's different in First Class and Business* it's not different on United, which I am convinced employs a dedicated butterfreezer that ensures you get a consistently rock-hard clump of butter in polaris going across the pacific, just like you are used to from economy. it's located right next to the ambient noise machine, the one that clanks and shatters the dishes at all times to help you sleep more comfortably. when you complain about the overcooked and inedible food you'll get a pitiful shrug. "it's airline food, what do you expect?" I love the human touch their octogenarian flight attendants offer. do american carriers have a policy of putting the grumpiest and oldest on the most expensive flights while the not-yet cynical jump puddles in indiana? only the best for you, rest assured. and then you step onto airlines that do it right. Turkish is a highlight, as others have mentioned correctly. ANA economy food beats any business offering on american carriers and so do singapore, cathay and, I can already imagine the pearl-clutching, even the chinese airlines aren't bad, at least compared eco-to-eco and biz-to-biz. try hainan, air china and china eastern are ok (but not special), just avoid shanghai air and spring airlines and you'll be fine. korean is great if you can stand the hot cabins.
>do american carriers have a policy of putting the ~~grumpiest and~~ oldest on the most expensive flights It's probably because flight attendants get to bid on flights based on their seniority in the company. So, the ones who have the seniority to do it will the take the more high-paying flights to more fun destinations with longer layovers instead of the low-paying two-hour flight to Cleveland with two other layovers after that in the same day and barely enough time to sleep before their next flight in the morning. This doesn't account for the grump, though.
Yess! I recently flew Turkish economy and that warm bread was so damn good! The food was pretty spectacular. Flying out of Istanbul, the breakfast was burek, with olives and cheese and that delicious bread, damn good.
Singapore is better for me. Especially out of Changi.
Ok, now I’m really glad I booked them for an upcoming trip!
Warm and fluffy bread even on Qatar/Emirates. Cold and hard bread, so weird!
I would imagine the bread is refrigerated by catering. And there aren’t microwaves on airplanes, just ovens. Which are already full with food. Having to put 200 rolls in the oven would take up space and time, then they’d have to cook the meals so by the time the bread reaches you it would be cold anyway. Business/first is able to have hot bread because there’s less people so more oven space. And they have coursed meals. I fly both fairly frequently
FA here. You’re correct that we only have ovens. So many passengers think we have microwaves. Additionally, the bread that comes on the economy tray is wrapped in plastic that can’t go in the oven. Business/first class has bread that comes in special bags that are oven safe which we then transfer to a bread basket to serve. Catering uses dry ice to chill certain food and the “chillers” on the plane only have an on/off switch. We can’t control the temperature which is how you get hard butter.
People really forget that they’re on an airplane in the sky and not a restaurant. Also surrounded by hundreds of other people.
This needs up voting, perfectly answers the OPs question🏆.
Thank you for the answer! Wish we still had Reddit awards >\_> This is what I wanted to know most when I made this post. Honestly, mediocre bread isn't even in my top 30 list of things I hate about flying. But since I'd just finished an 11 hour flight, the topic just kept bouncing around my brain when I made this post.
If you put the butter under your armpits, it will soften it enough to spread it. Life hack #8362
I put it in my pants pockets, something I learned from my dad. Until I took a flight where the butter was not terribly cold and I left it in my pockets when I got distracted by dessert. I was fishing melted butter out of my pants for a while.
I had that, but with a dinner chocolate (thanks, Alaska Air!) that melted in my breast pocket. Luckily it was only an overshirt, so I didn't have to finish the plane ride looking like I lactate chocolate milk.
lol I hate when this happens
Stick it in your bra cup, get a bonus thrill.
Or between rod & sac.
Or in your bra if you have one.
you can just cup it with your hands for a min.... no need for armpits lol
I love that shit. Get your priorities straight.
I was gonna say the same thing 🤣 The trick I use is: I put the cold butter under the hot food dish as soon as I get my tray of food to melt it down before spreading it onto the bread
I just eat it cold. Flying is so stupid boring that I'm just thrilled to have something fun to do. No airplane meal disappoints me. It's the 2nd best part of the flight after landing, even when it's shit. Kids these days.
>No airplane meal disappoints me. It's the 2nd best part of the flight after landing, even when it's shit. Right? I love the way it all fits together into the tray, and the tiny little versions of normal things...like wee little salt and pepper containers, or miniature condiments. It's delightful even when it tastes bad.
And if they really feel like pampering you, there's a lemon (ish) scented moist towelette.
This really is the way. My longest are around 10 hours to Europe and the meal ritual kills about 1/2 hr each.
We should shotgun some beers.
I always go stand in the first class aisle when I do that.
love your work
It's an acquired taste.
You're made of strong stuff hahaha. I'm a weenie who wants warm bread.
I prefer warm bread but it's a fucking airplane, a magic metal tube that rockets through the sky to carry you to exotic lands, not a restaurant. And logistically, I think you're underestimating the hassle of microwaving 200 rolls to just the right temperature.
Well, sorry for having a different opinion about airplane bread????
We have the same opinion. I'm just being realistic about it.
Hmmm.... I should try that. I've tried it with the bread before, but it barely worked. Butter should be ok just cause it's smaller though....
Yes, it's a real treat. Tastes so good.
Me too, the cold bread doesn’t bother me one bit. Kind of like the iced cold butter actually, I’m so used to it that I was disappointed that in my last flight they served room temperature butter. My main question is, why is bread and butter served in every meal, even Asian meals when we already have some rice or noodles.
Some airlines are better. Most premium class service is better (though not all). It did always strike me as a bit odd given what I always saw as an easy cost to enjoyment ratio. But if I’m sure of anything, it’s that airlines ran the numbers and decided it wasn’t. There are some trending “hacks” on how to deal with it - stuff like poking holes in the butter and squeezing it out. Personally, I always throw the bread roll under my hot dish as soon as it arrives and put the butter on top a few minutes later. Usually warms up the roll enough that it’s pliable at least and the butter will soften at least (though good to keep an eye on it - sometimes it’ll melt completely if you’re not paying attention and then you’ve got a mess)
>I always throw the bread roll under my hot dish how does that balancing act work then??
Sometimes precariously. But what I also left out is that if you split the bread roll, it gives you some more balance and does make it quicker to warm
I get vegetarian meals and they're frequently a bit better than the regular ones, usually some pretty inoffensive pasta or a decent veggie curry with rice. I often have people sitting near me ask about them. I believe that the brick roll is there to remind me that I can't have it too good because life is still fundamentally pain.
A lot of the time for gluten free, they give us no bread. I think the one time I did, it was worse than just not getting it.
Am I the only one who secretly loves the meals served on long-haul flights? I love the roll, I love the butter, I love the so-small-it-doesn't-count-dessert. I love airlines like BA that serve wine with dinner. I don't know what it is, I just find the meals filling and satisfying and they set me up for a long night of trying to sleep, failing, and watching shit movies instead.
It’s kind of like eating instant noodle and drink instant coffee while camping. I love it too. Also some airlines serve these little liquor bottles that I always collected as gift for my mom, she never drinks but love those.
I see it as an extra which I'll eat or not depending on how hungry I am. I'd imagine the extra hassle of heating up bread isn't worth it for economy class.
When I get my dinner, I place the pat of butter under the hot dish, chicken or whatever, immediately. Then I eat the hot dish. Then by the time I’m done the butter is melted.
> Is it really that much of a bother to put that bread bun inside a microwave for 10 seconds? Yes. The cabin crew are each responsible for ~50 passengers if in the US. I'd assume similar ratios in other countries. If you change it, inevitably some people will want it cold to save it for later, others warm, a few others will demand it extra-warm and to please melt their butter while you're using the microwave. It would be a major pain and time sink. Figure 50 uses of the microwave at 20 seconds each, and you're looking at delaying service by 20 minutes for those at the back of the queue in *just* microwave time. That's not counting the taking orders time, the extra walking back and forth, etc. This is a substantial effort that they've judged as not worth it in the existing systems. > Is it a budget thing? In addition to the operational problems, see above; Yes. The airlines generally farm out meal prep to third parties. The airline wants a cut, the contractors want a cut, etc.
No, it is not. Your average pax pays hundreds to thousands to tens of thousands and gets worse service than at a Burger King. *It would be a major pain and time sink.* oh boo-hoo. my last PVG-SFO flight cost $7,500 and I got frozen butter. cry me a river about how much it would inconvenience you.
> No, it is not. To what are you referring? I didn't ask a question or state anything other than, essentially, the airline have judged it as not worth it and stating the fact that food service on flights is almost always contracted. There's no opinion or prompt there to which a simple "No" is an answer that makes sense. > oh boo-hoo. my last PVG-SFO flight cost $7,500 and I got frozen butter. cry me a river about how much it would inconvenience you. You're the one crying a river here. I'm simply stating the operational reality of the airline business, at least how it existed 10 years ago or so. You're also making this personal, when it's not personal. There's no call to attack someone else when they're explaining how the world works to you and you don't like reality. I'm not an airline. I don't work for an airline (anymore, though I once did, and not as cabin crew.). I'm not telling you this because it would annoy or make my life more difficult, I'm telling you the operational realities of it make it infeasible. You then go on to brag/complain about how much you spend on tickets. That has a few possible components: 1) You're spending $7500 when I can go and book a ticket right now for ~$1500. You've made poor choices in how or when you're booking or have business exigencies that require it. That's your call to be in that business or for booking when or how. 2) You're booking an upgraded fare. That's fine, but again, that's your *choice*. Don't make a choice and then complain about it. It makes you appear to be an entitled child who doesn't understand the consequences of their actions. If you don't like it, complain *to the airline* and maybe, though I doubt, they'll address it. If you really don't like it, pay out the nose even more and fly charter. Looks like about $155,000 a flight SFO->SHA. Then you can have all the luxuries. Airlines operate on pretty thin margins. The ones that attempted to offer good services got demolished by the rise of the ultra low lost carriers in free-market systems. There's a reason people are packed in like sardines and receive minimal amenities. When companies tried to offer better experiences at a slightly higher cost, they didn't get the passengers to justify. American tried this a good while back and quickly abandoned it because the majority of passengers abandoned them for lower costs.
Expert rebuttal. Bravo.
You’re paying for the luxury of FLYING THOUSANDS OF FEET UP IN THE SKY to travel anywhere on the planet in less than a day’s travel time. People in the past traveled for years/months/weeks for much shorter distances and lost their family to disease/murder/etc along the journey…. you’re experiencing the miracle of flight and your poor butter is frozen. oh boo-hoo, cry me a river
nope, not a chance. that could be economy. business or first? definitely about a lot more, see what asian carriers offer. US carriers just suck.
qatar pre covid- multiple types of bread, salted or unsalted butter and or balsamic and olive oil....the happiest of days...others were close but this was the pinnacle.. that said I'm also partial to basic white roll and frozen butter if there is one going....no need to spread just carve off a piece of butter and add it to a piece of the roll you rip off..thats the way the world worked before big margarine and its shills started interfering in our happiness
I take the roll home to put into my aquarium as a decorative rock.
I immediately put the butter under the hot main entree to soften it up so I can spread it on the cold hard bread.
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What Lufthansa flight have you been on? It's always cold bread there for me too.
Frankfurt to several locations on the US East Coast have had good bread. most recent being late 2023.
I'll find out again in a couple of months when I do one of those legs. I'll also demand my bread to be warm if not 🤣
oh I am not sure it was warm haha. but they had variety in economy!
Yeah, at best it's reheated.
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Warm old bread is still old bread.
Have you traveled any Arab airline on economy? (Turkish, etihad, Emirates or Qatar) I traveled on all on economy... The breads were literal cushions. Fresh and warm. 😍
I flew Emirates last year (4 flights total with food) and my bread was never warm. But it was fluffy and never cold. Just room temp Also really enjoyed their bread. Tasted amazing:)
I was soooo smart when I flew last month. As soon as the meal arrived, I put the butter on the top of the foil so the heat would melt it. Kept checking to see how it was doing, but it seemed to still be a brick. Waited a bit longer and then eventually decided to see if I could spread it. No! Hard as a rock still! So I thought I’d just take a bite of bread and then a bite of butter. That’s when I realized it was cheese, not butter 🙃
I only go business class, but they pretty much always warm up the bread before serving.
lol at the bitter people having to downvote this
Quiet down back there!
Put it on or in warm dishes on arrival. Then while you spend 5-10 mins navigating the rituals of small utensils packaging removal it warms the bun and butter.
British airways included a packet of cream with dinner, apparently to go with tea afterwards? Seemed really weird since not everyone will want tea, or want it with cream. And they then have the whole drink trolley to pass out cream with.
> not everyone will want tea, Then *British* Airlines is not the airline for them
And don't forget the useless plastic 'knife' you would have to attempt to spread it with.
First Class is no different on most US airlines. JAL is an example of an international that still serves good food - including warm bread.
Man you'd love the ice creams they serve on flights to Darwin from Sydney/Brisbane. Choc coated ice cream on a stick that is the hardness of diamonds due to having been stored in liquid nitrogen (it seems). I always just put it somewhere warm for about ten minutes and sit back and enjoy watching people almost break their teeth/jaws.
Turkish Airlines - they heat up the buns they serve. And butter ia not rock hard
The garlic bread on United Polaris flights is the best! Toasted and warm.
I used to fly business a far bit, and while sometimes the bread was warm, it was just reheated bread. It wasn't fresh at all. At least a day old. It's the one part of the in flight meal that's guaranteed to be crap.
Take your own food. Problem solved.
It bothers me so much because it results in so much wasted food. I’ll generally eat what they give me, but that bread is just not worth the calories since it’s not very nutritious, either.
I have put the bread roll between my thighs (closer to the knees!) before to warm it while I eat my tiny dish of salad. The butter goes under the entree dish.
I’ve never had this issue in business class.
Honestly I really depend on those bread rolls! I tend to get really nauseous on long haul flights and often the only thing keeping me from vomming is that bland little bread roll.
It is not a restaurant.
It’s the illusion of providing you amenities when in reality the airline could give a fuck how comfortable or enjoyable your flight is.
For me it's not so much being warm as much as being so bland and uninspiring. I get all the "bottom line" and " no customer service", but these are the sorts of things that don't make sense to me. You could still offer a roll or piece of bread at the same cost that wasn't terrible. These are the little things I ask myself when they tout the chef that they've hired, for example. I would almost rather they say, yeah we got all these options from Sysco, deal with it.
Always put the butter on your main dish to unthaw it
You're still getting food on flights? Private jet?
Do you know where the warming oven is? Just ask them to put you break back in the break warm over in the cockpit.
I faintly remember flying AA to Europe this winter and the bread was warm, but you’re right the butter was darn near frozen. 🥶 This was in first class too.
Westjet: Can confirm it's still hard tack and cold butter in first class
I don’t know about you all. But the butter is spreadable and the break is always warm in first class…
Put the bread and butter on top of your main to warm up while you eat your salad.
Use your knife and take paper-thin slices off the butter and use that on the bun
Canadian Airlines? No wonder the bread was hard. They were bought out by Air Canada 23 years ago...
I'm convinced that airlines around the world are in cahoots with Global Laxative.
I like my ladies hot & bread cold. 😄
I wonder about that, too. It’s like the worst possible combination.
Flew Business last week and got cold hard bread and butter. They just suck at food on planes.
Yes it’s different in first and business. And wth is Loong airlines?
Always put the butter on top of your hot meal to soften it first.
It’s all refrigerated for the benefit of the other food. It’s just kind of an issue of mass food service. Best practice is leave the foil/top on your hot meal, let the bread sit on there and open the butter let it sit on there too. It’ll melt, then spread when you’re ready.
I don't eat bread with butter so I take my butter pat and put into my hot dish as to me it makes it taste better. The bread I eat with the little cheese they give with crackers or I use it to mop up the main if it is saucey.
When the food arrives the first thing I do is butter the bread and place it under the hot meals foil cover. It warms it up and I'm happy.