5. Fish or chicken?


Regarding airborne dining, the traditional inquiry becomes fish or chicken? Most travelers favor chicken, leaving those served finally with only seafood alternatives. To address this situation, flight attendants employ a strategic method when poultry becomes unavailable. They inform passengers that the fish represents a specialty preparation, crafted exclusively for this journey by the onboard culinary expert. This diplomatic technique makes the seafood appear premium and more desirable. By presenting it as a distinctive selection, attendants help passengers feel content with their meal, regardless of their initial preference.
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