I am aware that an airline executive once made the famous suggestion to nick off one olive from each meal served, and the airline saved about $40,000 on those olives per annum. I am writing this post 33,000 feet in the air on a BOM-DEL flight 9W 361. Here is a little game for you to play, the good old find the difference types:
The first picture above you’ll see is from a BOM-MAA Jet Airways flight in April 2011, which was serving dinner. The next one is from today on the BOM-DEL route where I again was served dinner. Have you been able to find out about 5 differences between the two? Take your time. Now list down your answers below in the comments section. And scroll down for my findings…
Since all such games are supposed to print their answers along … here is what I noticed today, after returning on a Jet Airways flight after a few days:
- The portion size got smaller
- The pickle is gone
- The napkins have changed to paper tissues, the Bon Appetit message goes away along
- The salt and pepper is gone
- 300 Ml water bottles are now 200 Ml
- Most importantly, the after mint is gone.
Now, I am not too fussed about the after mint. It was an add-on no one would miss just like the tamarind candy that went away long back. But I am perturbed with the other cuts, because it is a sign of things to come. This is not a rant, and I am okay to buy myself a hot meal (a-la- SpiceJet), but then, at least I should have the option to buy a full meal rather than this little portion which would perhaps be the only meal I had in 12 hours if I were on a work trip! And I can’t see my favourite airline going downhill, because I am used to their high standards.
Dear Jet, who moved my cheese? Can I have it back please?