After a whirlwind trip visiting family, in which I saw five airports in as many days, I am back and can confidently report the secret to good airline service in economy class: combine a small aircraft with a flight attendant who doesn't want to be on it.
Our last leg of the trip was out of Chicago's O'Hare airport, on a regional jet only slightly larger than a turboprop. Between an aircraft shortage and a lightning storm, flights were running about two hours late and the airline was scraping bottom to cobble together flight crews who could still legally work. By the time we got the aircraft loaded, it was apparent that there are few things worse than the wrath of a flight attendant forced to take the 1:30 a.m. flight to Columbus, Ohio. Fortunately, that wrath was directed at the airline, not the passengers, and took the form of clearing out the galley of "snacks available for purchase."
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