3. “What do you mean you’re out of the chicken?”
An airplane is not a restaurant with a fully stocked kitchen in the back. It’s a metal tube with a tiny, incredibly efficient kitchen called a galley. Catering is loaded hours before departure based on complex calculations of passenger load, flight duration, and past consumption patterns. There is a finite amount of everything, from meals to specific types of soda.
When you react with disbelief or frustration about a menu item being unavailable, it comes across as entitled. The flight attendant serving you did not place the catering order, nor can they magically produce another chicken entree from a cupboard. They are simply working with the limited resources provided for that specific flight.
This is especially true for passengers seated in the back of the aircraft, as service often starts from the front. By the time the cart reaches the last few rows, choices may be limited. Complaining about it won’t change the situation, but it will make the interaction awkward and unpleasant. What annoys flight attendants the most is not the scarcity itself, but the passenger’s reaction to it.
A better way to handle this is with grace and flexibility. When told your first choice is gone, a simple, “Oh, that’s alright. What’s the other option again? The pasta sounds great, thank you,” diffuses any tension. It shows you understand the constraints of air travel. If you have specific dietary restrictions, the best travel tip is to pre-order a special meal through the airline’s website at least 24 to 48 hours before your flight. This is the most reliable way to ensure you get a meal that meets your needs.
