I was just watching a show on Discovery Wings about airline food service. They emphasized how precise the airlines were over portion sizes, how carts and trays are organized, and all the little details that go into a meal. It seemed to me that they expended an awful lot of effort and money on this.
So a question to the F/As out there - how important is this really? I know that space is at a premium - do all those little things about how things are organized on the carts - the way trays are laid out, and the size and contents of the food meals really make a big difference in your job? Or is more money being wasted to save a few pennies here than any savings?