
Flight attendant shares why you should 'never' wear a dress on long-haul flight
A former Emirates flight attendant is sharing her tips for surviving a long-haul flight, including why wearing a dress is a big no-no.
If you want to 'feel as refreshed as possible when you arrive at your destination' then there are a few tricks that you should keep in mind, she said.
Iryna runs the YouTube channel, Jetstream Ginger, where she shares travel advice and tips as a former Emirates flight attendant. She has operated 'more than 550 flights' - equivalent to 159 days on board an aircraft - so she knows exactly how to ensure a smooth and comfortable journey.
In one of her YouTube videos, Iryna shares what type of clothes travellers should wear onboard an aircraft and why 'your comfortable clothes are your flight uniform'. Kicking off her explanation, she explains why dresses like the mini-length one she wears in her video are not ideal for long-haul flights.
'This dress is not ideal to wear on a long flight because I'm probably going to get cold,' says Iryna. She also points out another key consideration that should deter you from wearing a dress, even if you're headed to a humid destination.
'Long flights could lead to bloating and swelling, especially on your legs, because you're sitting for a long period of time,' she explains. 'Your blood circulation doesn't work well at this part of your body so you need to wear clothes that are not too tight and quite comfortable.'
She suggests wearing athletic clothing and t-shirts for maximum comfort, as well as bringing extra layers so you can adjust to the cabin temperature, which is nearly always cold.
According to Iryna, most airlines set the internal cabin temperature between 22 and 24 C because if it's too high 'there is a high chance you can start feeling unwell '. She also mentions that being too hot on board can lead to fainting.
While it may seem like an inconvenience to pack extra layers just for your flight, the cold temperature might actually be good for you. At least according to Jay Robert, an international cabin crew member and the creator of A Fly Guy's Cabin Crew Lounge.
Speaking to UniLad Tech in 2024, Robert explained first that flight attendants have limited capacity to adjust the plane's thermostat through their cabin control system. Rather it is the plane's pilots that are in charge of the main thermostat and any significant changes to temperature are their call.
Robert says passengers are more likely to faint if temperatures exceed 75°F (24C). Colder air helps counteract the effects of the cabin's dry, pressurised environment, which can contribute to dehydration and dizziness.
According to Robert, warmer cabins 'smell funkier' because heat energises odour-causing molecules, resulting in bad smells building up quicker. Thus, a cooler plane is likely to be a better smelling one.
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Pictured: A dup of Cumbrae oysters to start (Image: Newsquest) Before the revised choice of starters arrives, we'll knock back a pair of wonderfully salty Cumbrae oysters (£7 each) topped with pickled shallots that have retained a pleasing amount of crunch and order a glass of Davenport pinot noir (£13) alongside a Jump Ship non-alcoholic beer (£5) for the designated driver. Admirably, all of the drinks at Moss have been sourced from across the British Isles in keeping with the ethos of the restaurant, meaning that unless you're a real buff, you might not have encountered these producers previously. Pictured: Mackerel ceviche with bright blue spirulina (Image: Newsquest) As anticipated, the ceviche is the winner of our first courses with its small mackerel fillets laid out in uniform lines and decorated in bursts of vivid blue spirulina. Going by social media, this colourful algae product is a calling card of Dobson's, used time and again on his ever-changing seafood dishes. 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Described by our server as a take on a steak and chips, this plate bears no resemblance to any pub dinner sirloin I've had before and is instead served with confit potato, girolles, Black Mount cheese and strawberries. Pictured: Smoked venison with strawberry, confit potato and Blackmount cheese (Image: Newsquest) A little more adventurous is the Barra monkfish (£29) and baby squid stained black with ink in a pool of creamy cauliflower and garlic. Delicate though this looks, there's a comfort food factor ramped up with the addition of a homemade crumpet for dipping. There are elements of each dish that I can't quite put my finger on at first, which means more than once I'll return to the menu to identify something like hay, sea herbs or mint. It's an interesting way of eating, as though we're being challenged to attune our taste buds to different levels of flavour. Pictured: Barra monkfish with baby squid (Image: Newsquest) On that note, however, no matter how hard I search, I struggle to get much of the sunflower miso, fermented rhubarb, smoked hazelnut oil and bramble that's promised in the leafy local greens. Hand-foraged or not, the £10 price tag here seems steep for a side that does little to complement two such complex main dishes. Finally, we're on to the solo dessert on the menu at Moss, the toasted chiffon (£12). This thick wedge of spongy cake, drizzled in whey caramel, is reminiscent of Hong Kong French toast or creamy Basque cheesecake at first glance, but even in the sacred realm of pudding, Dobson opts for a stripped-back approach. There's little thrill of indulgence in such a subtle sweetness from spruce honey and berries, too tart for crumbled meringue to take the edge off. A strong charred taste bullies the light texture of this stylish pudding into submission, and will ultimately be the lasting memory of the final course. A final tip is to avoid attempting to order an espresso unless you want to feel very silly indeed when a server has to remind you that it's strictly drinks produced in the British Isles available here at Moss. Though many restaurants claim to celebrate Scotland's larder, Dobson and his team go one further here, creating menus that will challenge your perceptions of the wealth of produce even one farm can offer. Surrender to the concept fully for an evening, and it's likely to be one of the most interesting dining experiences you'll have this year. Menu: The compact menu is a testament to the restaurant's strong vision, but at times feels limiting, especially with one dish unavailable. 3/5 Service: A team of two front-of-house staff do a sterling job of looking after a full restaurant. 4/5 Atmosphere: Minimalist interiors are chic but a little cold, and the atmosphere here is one of hushed calm rather than conviviality. 3/5 Price: Sourcing is a vital part of the story at Moss and paying for produce of this calibre feels justified. That being said, £10 for dressed salad leaves smarts a little. 3/5 Food: I appreciate the strong sense of identity here and the dishes are executed flawlessly, though I do wonder if the appeal would extend to anyone who wouldn't class themselves as the 'foodie' sort. 7/10 Total: 23/30 Moss is located at 112 St Stephen Street.