A: Flight crew members are not restricted to the two-bag limit. They are often flying multiple-day trips and cannot check their bags. In addition, it is common for crew members to bring food to ensure they get adequate sustenance.
A: Food onboard is the choice of the airline. Chris explains that crews have special meals that are catered to different requirements. However, those working on board can also opt for any leftovers from the cabin. Like everything in aviation, airlines always need to plan for the unexpected, and this includes any unexpected issues when it comes to food consumption. The best thing about the A over any Boeing is that we have a table to eat our meals.
So French, so civilised. Altogether, Chris expresses that the A has the best setup for a pilot to regroup on a flight. With plenty of space and areas to rest, it had great conditions to catch a moment to rest on a long shift. These rest areas will undoubtedly be valued by pilots after such long stretches across the skies.
The need for pilots to refuel is also important for flight operations. Arriving at the destination, I always like to enjoy the local cuisine. Best Travel Tip: Most importantly, make sure you drink enough water during the flight to stay hydrated. I drink as much as three liters during a hour trip.
Try to get up and move around at least every hour during your flight, to make sure your blood circulation is working properly. A banana is a nice and light energy boost, which also is a healthy way to satisfy your appetite. Every flight is catered with meals you can heat up, sandwiches, snacks, and fruit. As a general rule, I try to avoid consuming too many carbs and foods with preservatives. Best Travel Tip: Pack protein powder and rolled oats. Easy, just add water. Dining out is fun, but can also get monotonous and expensive, so I like to get out walking and find a local grocery store or deli.
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More recently, a Civil Aviation Authority report suggested that between 30 and 50 pilots, operating flights to or from a UK airport, are incapacitated at the controls every year — many because of food poisoning. It highlighted an incident on board a that saw the captain require oxygen, and another that resulted in an emergency landing in Malaga.
As well as eating different meals from one another, airline pilots and cabin crew are often offered different meals from passengers. Failing that, they can usually get something from the premium menu — so don't bother moaning to them about your disappointing economy class stew. Aeroflot said: "Meals for the crew are based on individual preferences and job requirements — the meals are not the same as those offered to passengers, although the selection of the hot dishes is the same for crew and business-class passengers.
Virgin added: "As our pilots and crew fly weekly, they have different food to our customers in order to offer some variety. These meals consist of sandwiches, salads, a selection of hot meals breakfast, lunch or dinner, with veggie and meat options plus snacks including fruit, nuts, crisps and chocolate. And where do they enjoy their special menu? Some planes contain secret bedrooms, where flight attendants can catch 40 winks, so is there a sneaky Tardis-like canteen up there?
How disappointing. Airlines also permit crew to bring their own food — and many prefer to rely on their own culinary skills. The chillers on our airplanes rarely chill to a safe temperature of 41F. More often, they range from 50F to 70F. Before each flight, I make sure that I am properly nourished, and have with me enough back-up food so that, if the crew meal is spoiled or inedible, I can survive until I get to the destination.
Which could well be a lesson to us all. Plane food is rarely delightful, and all that plastic and waste is pretty shameful.
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