In the 1980s, the then-head of American Airlines garnered a lot of publicity when he decided to cut costs by eliminating the single olive in every salad served in first class. Robert Crandall presumed no one would notice and that the measure would save the airline $40,000 a year.
But Mr. Crandall didn’t figure on all the publicity his modest, cost-cutting measure would receive.
Today’s olive-in-the-salad story involves limes. On your next flight, you might notice that there’s a slice of lime missing from your gin and tonic. Apparently the price of limes has been going up.
Growers in Mexico blame a reduced crop on unrest caused by drug cartels and flooding from heavy rains. In California, it’s the drought as well as a growing demand for limes for margaritas and tacos that’s reportedly driven prices of limes to a three-year high.
These days when you board a flight, you often have no idea what you’ll get. Certainly not a meal–unless you’re in the front of the plane or flying overseas. I hardly think the absence of limes is going to bother passengers. I’m so used to uneven offerings on planes that these days I almost always buy my snacks or food before boarding to carry on the plane.