Etiquette in CH and and onboard

I still have a few months to go before my flight, but I like to be prepared for what to expect. I have searched the trip reports here as well as looked at the VA website and found lots of great info, but I have a couple of Q's for those in the know...

1. Is ALL food and drink in the CH free of charge?
2. Is it the norm to tip the staff in the CH?
3. Please don't laugh at this one...I know the meals in UC are served on a plate but are they actually put together on board? If, as a random example, the mains are chicken and chips or sausage and mash, could I ask for chicken and mash, or is that just being really awkward? Yes, I know it's not a restaurant but some foods make me wanna :$ .

I'm sure I'll be back with more Q's before the flight!

Cheers,

1. Yes. (Some spa treatments are paid for)
2. A matter of some debate. It's not expected. The turnover of people dealing with you can make it a challenge. I've tipped the person doing my hair ( a two minute job) before.
3. The probable answer (though ISTBC) is though plated on board they are of a piece. The crew will always try to help in this regard, but in the scenario you suggest you'd be pinching someone's mash.

Can't argue with pjh's replies - but to add, the food on board is prepared as a dish, i.e. the ingredients are not cooked separately. Ever since VS changed the catering arrangements and canned the freedom menu (a huge error IMO) this has been the case - just leave what you don't like and also consider the lighter bites if the main course options to not appeal.

If you really don't like a part of the dish then don't have that dish - it's the rule of thumb I follow on flights.

e.g. I don't eat asparagus as it can trigger migraines in me so I just avoid any dish on a plane with it in.

There is very little flexibility in adjusting the meals once on board. As pjh says I too believe that they come pre-plated and the CC simply reheat them in the steam ovens (no microwaves) - they are not cooking separate elements and then plating up like they do in a restaurant when they can adjust the plated food.

The CC will try and be as helpful as possible but to a great degree their hands are tied by the food that is provided to them, the on board catering facilities (basically a steam oven) and other issues such as food handling rules.

OK, thanks all. The info on the food being pre-plated is helpful to know.

tontybear; I'll have your asparagus!

OK, thanks all. The info on the food being pre-plated is helpful to know.
tontybear; I'll have your asparagus!

Don't forget that there are other options to explore:

http://www.virgin-atlantic.com/gb/en/tr ... ments.html

I tend to eat in the Clubhouse and then go for the cheese trolley and fruit, once on board.

With regards to tipping; a couple of pounds to the gentleman that polishes my boots and for a girlfriend's treatment is money well spent, in my opinion; the staff do tend to remember you if you are polite and engage in conversation.

I don't, however, tip the bar staff or waitresses.

Don't forget to get yourself some luggage tags from Pete! 8D

NV