Survey of frequent fliers dings U.S. airlines' food, service

— -- When it comes to tasty meals and courteous flight attendants, U.S. airlines are lacking, according to a recent survey of frequent fliers.

They received some of the worst scores from more than 1,600 travelers answering a survey by SeatGuru, a popular website that offers information on airplane seating.

With 40% of those answering the online survey saying a full meal was the on-board amenity they valued most, American Airlines, United Airlines and US Airways were deemed to have the worst food. Continental Airlines, meanwhile, was ranked as serving some of the best meals, behind Singapore Airlines and British Airways.

Singapore has the most courteous flight attendants, followed by British Airways and Southwest Airlines. United had the rudest, according to those polled; American and US Airways were close behind.

The results aren't surprising, some airline experts say, given that survey participants could compare foreign carriers with domestic airlines, which have slashed fares, imposed fees and cut out many frills.

"You're going to get (the experiences of) people flying Singapore business class being compared to people flying from here to Dallas, and it's not the same," says Bob Harrell, founder of New York-based travel and aviation consulting firm Harrell Associates. "Most of the domestic air industry in the United States has been in bankruptcy" in the past several years, "and that's not something that fosters good service or good food."

Matthew Daimler, SeatGuru's founder, says foreign carriers likely had an advantage when comparing meals because many U.S. airlines no longer serve food on flights shorter than three hours.

Some airlines say the results, just issued, differ from what they hear.

"The survey's results don't line up with the feedback that we're getting from our own customers as we rank in-flight service and meal service," says Rahsaan Johnson, a spokesman for United Airlines.

United has made changes ranging from improving cabin cleanliness to expanding food options, he says.