It has become a popular story all over the world. In 1987 Robert Crandall, who was head of the American Airlines, found a way to reduce the company’s spending by almost $100,000 a year. According to the story, he estimated that if the airline removed just one olive from each salad served in first class, the customers would never notice the exact count of the olives in their meals. There are no real backups or archives which show that the single-olive-story is truthful, although it looks like many entrepreneurs have learned from it.
For example, the United Airlines developed a $200 million cost cutting program which even included the removal of grapefruit juice from the airline’s bar menus since it wasn’t as popular as the orange juice and, also, the removal of “refresher” towels on the majority of short flights.
According to an exit poll airline customers don’t seem to mind all that much as long as the ticket fare is also reduced.