The meal and drink service is one of the many aspects that elicit the greatest reaction from the passengers, both favourable and unfavourable. The airlines therefore make every 1 to provide good food and beverages , served with skill and style. But to d o it well requires a great deal of training, planning and attention to detail. There is obviously a very small 2 of space in which to work, yet there may be a very large number of passengers to serve in a short time. Bar service is offered to first class passengers on a 3 basis. The liquor often comes in small one-drink sized bottles that are usually called miniatures. In most 4 , soft drinks, such as carbonated drinks, fruit juice, tea and coffee are offered in both classes at no charge. Drinks can be served from a serving cart, which can be rolled through the 5 in the economy class , or on individual trays in the first class. Snacks are often served with the drinks. In first class, the snack might consist of elaborate hot or cold canapés served on individual tray. In the economy section, it might be no more than a simple bag of nuts. Sometimes the snack will be typical of the local area in which the aircraft is flying. The meal service can be quite 6 . The service for first class can be so elaborate that passengers may have a feeling that they are feasted in a fine restaurant, with different courses and wines. In the economy section, the choices on the menu are quite limited. The food is usually portioned out onto individual trays and served directly from a service cart. The procedure seems much simpler compared 7 that in the first class section, yet there is still a lot for the cabin attendants to do. The airlines realize the importance of providing food and drink that 8 to a wide variety of tastes, as the customers are truly international, 9 from nearly every continent in the world. As a result, almost all airlines hope to 10 their traditional cuisine culture to the world.