Recent long-haul flight in Swiss International Air Lines business class (~12+ hours) with several service and catering concerns.
Main issues reported:
Meal options repeatedly unavailable: Despite a printed menu, multiple passengers were told that most choices had already run out for all three meal services. In some cases, passengers who had already ordered were informed later that their selected dish was no longer available.
Inconsistent service flow: Cabin service appeared uneven across the cabin. Some rows received meals and tray clearance significantly earlier than others, leading to noticeable timing disparities depending on seating position and crew assignment.
Limited overall food volume: The inflight catering felt closer to one full meal plus smaller snacks rather than multiple substantial meal services expected on a long-haul business class itinerary.
Passenger perspective:
While acknowledging the need to manage food waste, the inconsistency in meal availability and service sequencing created a perception of unfairness and reduced value, especially given the high fare level and premium cabin expectations.
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