Your trays, stowed

In the early 1950s, the journalist Igor Cassini coined the term “jet-set” to describe those wealthy enough to take advantage of the new commercial airliner and its expensive, quick flights. Flying was a relatively glamorous affair, and it was not uncommon for a mid-air supper to be served with a warming glass of claret and a dash of caviar. Half a century later and plane meals have become rather less salubrious; flyers in the 21st century have grown accustomed to military-issue sandwiches stamped with stern calorie counts. But now even those are few and far between. From this week, passengers on TUI flights will be encouraged to bring their own food and drink after the airline announced that its own meal service would be limited, owing to staff shortages. A nose-dive in standards or a blessing in disguise?