I used to be a flight attendant – here is how you can get free drinks from us
A WOMAN who used to be a flight attendant has revealed some of the ways you can get free drinks from them on a plane.
Shawn Kathleen, who was a flight attendant for seven years, now runs the account.
She previously revealed the one thing passengers could do that would make her give them a free drink.
She told : "One thing I like to tell people, it's so rudimentary, is just saying 'hello, are you having a good day?'
"Your best bet would be that you're friendly and respectful to the cabin crew, because that gets you pretty far."
She also suggests giving flight attendants gifts to butter them up - and they don't need to be expensive.
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She suggested bringing them "chocolate, candy or a few bucks" as a thanks too.
Shawn said: "I guarantee you'll get free drinks with that. One hundred per cent."
A JetBlue flight attendant, who remained anonymous, told said dressing better could get you more drinks too.
He said: "Presentation matters. Now I’m not saying you’ll get into a premium cabin on another airline simply for how you’re dressed.
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"However, you can control how you’re perceived and how you present yourself. Well-mannered passengers improve their odds at having the beverage cart stop a few extra times by their seat when thirsty."
There are also ways to get free snacks on your flight too, according to another flight attendant.
Lara Angell, 26, was a flight attendant for Virgin Atlantic and told Sun Online Travel and said you could get some extra treats from business even if you were in economy
She said: "If an economy passenger said they didn't like the snack, one of us might just nip into the premium cabins and take some snacks from there.
"For example, in economy we didn't have any herbal teas, but if a passenger asked for one, we could just go and get it from premium."
But before you put your orders in at the drinks trolley, we've rounded up the top five drinks you should never order on a flight.
And here's the reason plane food always tastes bad - but it's not the chef's fault.