If you were flying in the ‘50s, you could also expect to enjoy plenty of alcohol en route to your destination. Drinks were free-flowing and, unbelievably, free. And no expense was spared: brandy and champagne were common in-flight staples. In fact, you might even find a cocktail bar aboard the plane, where you could socialize with other passengers.
That’s all a far cry from the exorbitant amounts of money you can can spend on a flight today, for little more than a miniature bottle of booze and a mouthful of soda. But it wasn’t just the drinks that were superior back in the day . Yup, the food was, too. And if you’ve ever taken a long-haul flight that included a hot meal, you’ll be familiar with the kind of microwave-quality fare most airlines now offer.
Not so on the first class flights of the ‘50s and ‘60s, though. Indeed, meals were extravagant affairs, often consisting of lobster, or beef carved right there at your seat. Some airlines offered full three-course meals, while others served food on lavish buffet tables. You could certainly expect to eat well aboard a plane in the mid-20th century.