We took it in turns to work the galleys. In First Class this included cooking a roast, which was carved at the seat, heating up the various main meals, the fish course and setting up elaborate carts for hors d’oevres, salad, cheese and desserts. For breakfast we cooked eggs to order. In Economy the meals were loaded in large pans and had to be served up on individual plates – breakfast being more of a challenge: scrambling the raw eggs for 120 passengers in a small oven, particularly in turbulence!