If I have extra food, and someone asks me for another, I give it to them. It never hurts to ask, at the END of the meal service, ie, when the F/As are done delivering trays, to ask if there are extras. Most F/As would be happy to accommodate you if there are.
I wish I had the numbers in front of me, but when AA
told us we were removing food from most domestic flights in coach, the savings was over a hundred million dollars a year. You're all right when you suggest the airline charge $5 more to cover the cost. But most leisure travelers would opt for the ticket that cost $5 less, leaving the airline with food with an empty seat. It is so hard for legacy carriers to compete with LCCs on cost, and that $5 for the airline and for the passenger is too much. Consumers have proven it.
My own two cents on the "buy-on-board" trend: Logistically, it has got to be a nightmare. How do you know at what levels to stock the plane? If you don't have enough, the passengers left without will be upset. If you have too much, the fresh items (salads, sandwiches, etc.) are spoiled, and you've lost money, which is what you were trying to avoid in the first place. AA
recently announced "Buy at the gate," a program where you can buy food from airport vendors, like Au Bon Pain, Corner Bakery Cafe and TGI Fridays right at the gate, making it convenient for even those with tight connections. It costs AA
nothing, and it gives options for every passenger. AA
is testing the feature at SJU
. So far, it appears successful.
The views expressed are mine alone and do not necessarily reflect my employer’s views.