“There is a landing strategy”

Here’s a tip that’s taking off.

A flight attendant admitted that there is a “seating strategy” behind food service on a plane – and that some rows have an advantage over others.

“Often meal service will start at the front of the cabin and progress to the back,” Joyce Chan of Cathay Pacific told Delish recently.

“Choosing a seat in the front can increase your likelihood of being served earlier.”

Perhaps not surprisingly, being forward in a higher-class seat also offers more meal options that can be pre-ordered to a passenger’s liking, she added.

And the opposite can unfold for people sitting in the back seats of the coach, as they are sometimes forced to choose from whatever is left when the food service finally reaches them.

That’s why travel and food expert Melissa Leong suggests bringing your own food from home—or at least doing a little research ahead of time.

“Having an idea of ​​what might be served can help you decide whether it might be better to pack your own meals, or just sit back and enjoy the in-flight service as is,” she wrote last fall.

“Mini magnum for dessert? yes. A food dish whose individual ingredients can no longer be distinguished? Maybe it will pass.”

She suggests packing sweet and savory snacks, plus yogurt or fruit smoothies in small containers to clear security restrictions.

However, if you’re stuck with the urge to eat on a plane, Charles Spence, an experimental psychologist who focuses on how environments affect taste at the University of Oxford, has some recommendations.

“Anything umami, so parmesan cheese, mushrooms, tomatoes, etc., and, of course, to drink a bloody mary given the double dose of umami from both the tomatoes and the Worcestershire sauce,” he said. seen for The Post.

As for the drink, use wine made at a high altitude rather than at sea level, as it tastes similar at cruising altitude.

“I’ll also choose wines with a sweet fruity nose, as this can stand up to air conditions better than a tannic oak wine,” added Spence.