Skip to main content

Delta's Unreliable Food Service

Delta advertises wonderful food available on its flights. Unfortunately, that food isn't always available. I'm not talking about the short flights under two hours---they state they don't offer food on those flights. On several occasions, I and many other passengers have not been able to purchase food on our flight. Today, the food ran out extremely early; a flight attendant told me that they loaded very little food. On another flight, the flight attendant told me that they didn't load any food at all.

Delta doesn't tell you before you board whether food will actually be available, although they very easily could do so. My travel agency tells me that they can't figure out in advance how much food will be available on a flight. I suspect that they load food based on the weight of the air plane, making the food supply essentially a random function.

Once you are 35,000 feet in the air, it's way too late to buy some food. I recommend that when you fly Delta, you plan on bringing any food you plan to eat: either buy it at the airport or bring it with you. Not only can you not count on their advertised food service, but giving them revenue for an unreliable service only encourages more poor service. Using alternate suppliers is the good, old fashioned capitalist solution. And making something that is both tasty and travel-proof is a fun challenge for someone who likes to cook.

Comments

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.