An American Airlines flight attendant took the time to notice that many of her passengers did not eat the olives in their salads. She thought this observation might be useful and passed this observation up the chain of command. It was eventually discovered that the airline was charged by its food supplier for salads based on the number of items they contained. The cost for a salad with one to four items was less than a salad with five to eight items. And the uneaten olives, it turned out, were the fifth item in the American Airlines salad. When the airline dropped the olives and switched to a
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