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Forget the flute of chilled Moet & Chandon before takeoff, mid-flight gin and tonics and a roaming dessert trolley after dinner. Flying business class isn’t what it used to be.
Efforts to minimize human interaction and reduce the risk of infection are taking the shine off the most expensive seats onboard commercial aircraft. Gone are the multi-course banquets and warm personal service, once the hallmarks of carriers like Singapore Airlines Ltd. and Cathay Pacific Airways Ltd. These days, what’s left of premium-grade travel is functional, hygienic and closer to cattle class -- only with more legroom.
The limitations are one
