Luxury or liability? The most over-the-top requests from private jet clients

It is well known that anyone who hires a private jet can pretty much request anything they want at all, whether it's a favorite meal, a fine wine or a special item that makes their trip that extra special. Nothing really is off limits, and anything can be arranged, at a price, of course. The flight attendant or sometimes the crew manager arranges for any special items to be onboard. This may involve researching items and physically buying them. There is also a pantry of stock items that include high-end snacks, champagne and chocolates to ensure guests always have the luxury items they may require. Some private owners have some ultra-specific requirements, including things like no flowers placed near the VIP, or they may ask for certain newspapers, magazines or amenities. The flight attendant creates a menu for the flight and orders the catering from specialist private jet catering suppliers, although in some areas that is not possible, so they will order from a high-end hotel instead. Sometimes, clients ask for their favorite restaurant meal, which may mean ordering from restaurants like Nobu, Sumosan, Hakkasan, the Cinnamon Club and Cipriani. Most requests are for favorite food and drinks, but in essence, anything is possible, as long as it is requested in advance. For the most-discerning clients, popular items include certain years of vintage champagne or fine wines, and lobster, balik salmon or wagyu steak. Sushi is a very popular choice because it is light, but not always possible to find due to the food not being able to be served immediately after being prepared. The quality cannot be the same as when it is freshly made, and it must be served with the correct condiments and presented well. It can be challenging to get super-fresh sushi, as most meals are prepared at least three hours and often many more before the flight. Caviar service is still popular (especially Beluga or Oscietra) and is served in a certain manner, with additional accoutrements on the side such as crème fraîche, blinis, chives and onions, lemon wedges, and separated shredded white and yellow boiled egg. The caviar is usually served in a glass dish over ice. Most private jets will have a caviar service set onboard. The caviar itself is only served or eaten with a mother-of-pearl spoon, as metal spoons can taint the flavor. Fine dining is almost always expected, with items such as beef carpaccio and foie gras often requested, along with anything with truffle. Meals are presented to a five-star style unless buffet or family style is requested. Champagne is usually Dom Pérignon, Laurent Perrier or Veuve Clicquot. There is usually a selection of wines and spirits onboard unless the aircraft is from a 'dry' country. Desserts and chocolates are often from companies such as Ladurée, Sprungli, Patchi, or Fauchon. In the Middle East, the menu is very different from that of the US and Europe and is made up of traditional and popular local dishes. Salads like Caesar salad, Greek salad, and fattoush are popular as starters. Hot Arabic snacks and mezza items are also popular. Main dishes are usually chicken kabsa, butter chicken, biriyani, and mixed grill, although pasta dishes are also often requested. Fresh fruits and juices are an absolute must along with premium ice cream, Arabic sweets, and desserts like tiramisu and French macarons. Added to all of this, whether in the US, the Middle East, Africa, or Europe, there will still be platters of sandwiches, fruit, and cheese platters. In Asia, traditional dishes and culture are very important, and even things like the color of flowers on board have a specific meaning. Local culture should be considered so as not to offend. Children have their own special menu with classic tastes such as macaroni cheese and mini chicken burgers, and ice cream for dessert. Pets are sometimes carried onboard, so we have to make meal arrangements for them. Of course, some clients will have allergies or medical requirements too; therefore, we have to make sure that caterers do not include those items in their meals. There are sometimes religious requirements to be taken into consideration, too, like halal food, no alcohol or kosher food only. There are often three or more meal choices and up the seven courses, so it can be a very busy time for the flight attendant. However, maybe surprisingly, clients ask for fast food to be heated up onboard, such as fried chicken or burgers, on occasion. The requests are usually similar, but sometimes there will be a surprise! One day, I had to find a popcorn machine and truffle oil for a singer. Another famous singer wanted a well-known fast food chain's fried chicken heated up. One band had many specific requests, including an Irish brand of tea, special tequila, and a certain brand of handwash for the lavatory whilst another band requested a certain brand of meat pie. On the stranger side, one TV personality asked for salt and vinegar crisps from the UK, yellow mouthwash and candies, with all the blue ones taken out. This is more a test of your attention to detail than a specific allergy or something. An oligarch and model girlfriend once paid us a tip to keep the cabin door closed and not enter the cabin during the flight. Some clients wish to smoke on board, too, so you have to consider the safety side of things when that happens. It has not been unheard of to have a spa technician on board, or a private chef or personal trainer. All in all, it can be challenging with clients' requests, but we always try to accommodate every wish as best we can, within reason. Safety is always top priority, but a client's request can sometimes be a liability too. Clients are used to having the best of everything and visiting the best restaurants and hotels, so they expect everything they want on a private jet, too. One thing is for sure: no two days are ever the same in the world of business aviation and we always try and make things happen.