A virus pandemic is not something we will so easily defeat and leave behind. The challenges facing all of us force us to change some established habits and adapt to new conditions that guarantee us greater security from viruses. Of course, this also refers to the changes that have occurred in the previous way of traveling by plane. Changes were also necessary for the way food was served during the summer.
Airlines are doing what they can to settle any passengers who want to or need to keep flying, and every carrier is regarding measures to secure that those onboard have the safest possible exposure. All prescribed measures to combat the spread of the virus are practiced at airports and on flights around the world.
Wearing face masks is mandatory, waiting and boarding passengers is constantly adjusted to create as little crowd as possible and to allow sufficient physical distance between passengers. Most airlines are adjusting their in-flight service policies, both for domestic and international travel. In-flight service on a lot of flights has either been suspended or limited to pre-packaged meals only.
One of the segments of the overall service to which special attention is also paid is inflight beverage and food service. The foremost airline carriers have drastically modified their food and drink preparations. Upward as passengers could expect is a plastic baggie filled with a couple of cookies and a few more pretzels. Airlines also momentarily cease alcohol purchases. It wasn’t the act of drinking itself that professed the risk so much as how it was distributed. Those sitting in premium cabins will still have access to beer and individual wines.
One of the safeguards is removing all buy-on-board products to remove touchpoints of flight attendants having to take credit cards. The new airline practices are also an extension of a decades-long trend wherein commercial flying has evolved from esteemed luxury to practical utility. The pandemic has merely accelerated that action. Serving in the way from the picture below you can forget for a lengthy time.
A practice that may become increasingly prevalent in onboard food service is that passengers carry their food with them, especially on domestic terminals. In-flight dining could frequently be transforming into bring-on-board dining. When it comes to meals, at least, there’s little to lose by taking things into your own hands. Just make sure you’ve correctly sanitized them first.
Staying home is the best way to guard yourself and others against getting infected. But if you still decide to travel, doctors advise that you wash your hands often with soap and water, avoid touching your face, keep a safe distance away from others, cover coughs and sneezes, and wear a mask in public.