Forget the flute of chilled Moet & Chandon before take-off, mid-flight gin and tonics and a roaming dessert trolley after dinner. Flying business class isn’t what it used to be.Efforts to minimise human interaction and reduce the risk of infection are taking the shine off the most expensive seats on board commercial aircraft. Gone are the multi-course banquets and warm personal service, once the hallmarks of carriers like Singapore Airlines and Cathay Pacific Airways. These days, what’s left of…