I'm going to start this one off. I've flown SYD-AUH, AUH-LHR, and will shortly be doing AUH-JFK.
The first flight SYD-AUH I had a very nice onboard chef, but it was her 4th flight (first to Australia) and you could tell she was still new. For instance I ordered two appetisers the Arabic Mezze and the Chicken Roulade, but only got the Arabic Mezze. My fillet was delicious with veal jus and roasted potatoes and asparagus. She also took breakfast orders and as I wanted to be nice I ordered my breakfast a bit before the pre-arrival rush. I ordered the eggs/sausage/rosti and some of the bakery items. I also asked if I could have some of the fruit off another menu item, but it also did not come. The eggs were good, but the presentation wasn't as good as before.
One thing I did notice, and I hope it won't be a trend is that the first class flight attendants just disappear for the majority of the flight and leave the onboard chef the only person you can find if you want something. I didn't think this was very fair, and I had an issue with my inseat power and she couldn't find anyone to help me. She is a qualified chef from a hotel and she shouldn't have to be finding the flight attendants for that kind of job.
I asked her how they do the grill meals, and apparently the food is not frozen but just vacuum packed and refrigerated. THen she puts it into a special device that can cook it at various levels of doneness (except for the fish due to health concerns). She said this job is easier than her job working as a chef in a hotel, and is enjoying it.
The menu for the SYD-AUH is below:
THE GRILLE Beverages
Champagnes:
Bollinger La Grande Annee 2000
Canard-Duchene La Grande Cuvee Charles VII Rose NV ( not a fan)
White Wine
Chassagne Montrachet Le Divin 2007 (good wine, but I still like my chablis!)
Pinto Grigio Putine 2008
Dog Point Sauvignon Blanc 2008
Red Wine
Chateau Camensac Haut-Medoc 2005
Clos du Bois Cabernet Sauvignon 2007
Morgenhof Estate Merlot 2006
Kim Crawford Pinot Noir 2009
George Wyndham Founder's Reserve Shiraz 2009
Dessert Wine
Gramps Botrytis Semillon 2008
SYD-AUH "THE GRILLE Fine Dining" Menu
Tasting Menu "Taste of Arabia" selections have a *
A La Carte
Appetisers
Chicken and vegetable roulade
Traditional Arabic mezzo hot and cold Arabian hors d'oeuvres *
Tomato soup panache of spring vegetables *
Cream of artichoke soup red pepper brunoise, double cream with chives
Mains
Pan-Seared salmon and snapper fillets
wilted spinach, roasted peppers and tomatoes linguine with seafood mornay sauce
Bearnaise
Veal reduction
Herb cream sauce
Cafe de Paris butter
Desserts and Digestifs
Cheese
Selection of international cheeses (The onboard chef said that the cheeses were loaded on in Australia and had really good selection unfortunately I was too full to enjoy)
Dessert
Fresh fruits and wild berry coulis
Providore ice cream
Quattro of desserts
warm artichoke and seat feta soufflé, coconut and strawberry sago, white chocolate panacotta, carrot-walnut pets fours
Pavlova
passion and kiwi fruit, strawberries and whipped cream
Kitchen Anytime
Morning bakery and patisserie basket
Engergiser fruist smoothie
Assortment of cereals
full cream or low fat milk
Breakfast Quattro
muesli, natural yoghurt, citrus wedges, fruit smoothie
Traditional laming ton
double cream
Eggs any way you like
chicken sausage, rosti potato
sauteed mushrooms, grilled tomato
Toasted bagel with sautéed mushrooms
Beef pie
mashed potato, rosemary gravy
Chef's sandwich
with your choice of filling
Cheese
Selection of international cheeses
Nibbles
Potato crisps - selection of flavours
Baked cookies and madeleines
Swedish crisp breads
Arabic baklava
m0hamed
Nov 11, 11, 5:44 am
Thank you for this post. My contact at EY indicated that the GF concept of the SkyChef has just launched (All of my contacts in GF management, including senior management moved to EY when GF pulled out of SYD). Rather excited to try this menu when I fly soon.
edy4eva
Nov 18, 11, 4:35 pm
That's the exact same 'Grille' menu I got last weekend on AUH-SYD.
They also had the Taste of Arabia menu from which I ordered the Kounaffah (sic) which was the best I've had up in the air.
If anyone is interested I could flickr photos of the menus?
chanp
Nov 18, 11, 10:55 pm
Where's your auh lhr menu?
SighMN
Nov 28, 11, 4:26 pm
Sorry I was busy so I wasn't able to post for a while, but here are some photos of my AUH-LHR onboard chef menu:
http://farm7.staticflickr.com/6046/6383331775_5efbff2f06_z.jpg (http://www.flickr.com/photos/55329871@N02/6383331775/)
AUH-LHR (http://www.flickr.com/photos/55329871@N02/6383331775/) by Sighmn (http://www.flickr.com/people/55329871@N02/), on Flickr
http://farm7.staticflickr.com/6040/6383331643_84d49ed02f.jpg (http://www.flickr.com/photos/55329871@N02/6383331643/)
AUH-LHR (http://www.flickr.com/photos/55329871@N02/6383331643/) by Sighmn (http://www.flickr.com/people/55329871@N02/), on Flickr
SighMN
Nov 28, 11, 4:32 pm
I've also noticed that the onboard chef starts a new meal service which has enhanced tablecloths (well there is an additional black/white overlay over the white tablecloth). Also there is a separate tea menu that seems more extensive than the previous tea menu in the beverages section.
I just wish they included caviar/lobster more luxurious items in their menus like other airlines first class meal service.
chanp
Dec 5, 11, 11:06 am
I've also noticed that the onboard chef starts a new meal service which has enhanced tablecloths (well there is an additional black/white overlay over the white tablecloth). Also there is a separate tea menu that seems more extensive than the previous tea menu in the beverages section.
I just wish they included caviar/lobster more luxurious items in their menus like other airlines first class meal service.
That's the same menu I had AUH-LHR on Nov 19th. I agree, caviar would be great too. Next time if I took the same flight, I would eat in the lounge and sleep.
ijgordon
Dec 14, 11, 10:12 am
Not sure if this thread is supposed to be specific to First class, but here are the Business class menus on EY 101 from AUH to JFK in December 2011.
Thanks, ijgordon! This makes me look forward to my flight next week :)
Moomba
Dec 27, 11, 4:23 am
I flew AUH-SYD last week with the onboard chef and The Grille menu.
I had a few problems not least being the steak was not cooked to my liking and tasted more stewed than grilled. Also the breakfast plate had items of various temperature on it. I wasn't overly impressed with the whole onboard chef deal.
Here is the menu:
A LA CARTE
APPETISERS
Salmon and cucumber cannelloni
Traditional Arabic mezze hot and cold Arabian hors d’oeuvres
Chickpea soup labneh, feta marinated with black olives
Sweet potato soup caramelised pecan nuts, pumpkin
SAUCES
Tomato concasse
Veal jus
Lemon cream sauce
Café de Paris butter
TASTE OF ARABIA
A tasting menu of chef’s Arabic signature dishes
Traditional Arabic mezze hot and cold Arabian hors d’oeuvres
Chickpea soup labneh, feta marinated with black olives
Arabic mixed grill biryani rice, okra saloon
Warm date and fig bread and butter pudding
DESSERTS AND DIGESTIFS
CHEESE
Selection of international cheeses
DESSERT
Fresh fruits with black grape coulis
Providore ice cream
Quattro of desserts
Feta cheese crème brulee, white and milk chocolate mousse, watermelon jelly with passion fruit coulis, ice cream
Banoffee pie
Warm date and fig bread and butter pudding
DESSERT WINE
Domaine de la Martingue 2007 AOC Cadillac, France
KITCHEN anytime
Morning bakery and patisserie basket
Energiser fruit smoothie
Assortment of cereals full cream or low fat milk
Breakfast Quattro
Museli, vanilla mascarpone, citrus wedges, fruit smoothie
Eggs any way you like smoked chicken, chicken sausage, rosti potato, sautéed mushrooms, grilled tomato
Toasted Florentine bagel
Butter chicken curry pie mashed potato
Chef’s sandwich with you choice of filling
Cheese
Selection of international cheeses
NIBBLES
Potato crisps - selection of flavours
Baked cookies and madeleines
Swedish crisp breads
Arabic baklava
DIGESTIFS AND LIQUEURS
Taylor’s Select Reserve Port
A.De Fussigny XO Cognac
Cointreau
Kahlua
Baileys
Midori
The Wine List
APERITIFS AND SPIRITS
Martini Extra Dry
Martini Bianco
Royal Salute 21 year old Scotch Whisky
Glenlivet 12 year old Single Malt Whisky
Jameson Irish Whiskey
Jack Daniel’s Old No. 7 Tennesee Whiskey
Grey Goose Vodka
Absolut Vodka
Bombay Sapphire London Dry Gin
Bacardi Superior Rum
A. De Fussigny XO Cognac
Taylor’s Select Reserve Port
Lustau Deluxe Cream Capataz Andres Sherry
BEERS
Foster’s
Stella Artois
Victoria Bitter
COCKTAILS
Strawberry Daiquiri
Pomegranate Cosmopolitan
Pacific Mai Tai
Mojito
SOFT DRINKS
Seasonal Fresh Juices
Spiced Tomato Juice
Mix Fruit Mocktail
Pepsi
Diet Pepsi
Mirinda Orange
Everness Soda
Everness Tonic
Everness Ginger Ale
Pocari Sweat
WATERS
Voss Still Artesian Water
Voss Sparkling Artesian Water
Champagne
Bollinger La Grande Annee 2000, Champagne, France
Taittinger Prestige Rose Champagne, Champagne, France
WHITE WINE
Chassagne Montrachet Le Divin 2007, Laboure-Roi, Burgundy, France
Pinot Grigio Puiten 2008, Alto Adige, Italy
Two Track Sauvignon Blanc 2010, Marlborough, New Zealand
RED WINE
Chateau Camensac Haut-Medoc 2005, Bordeaux, France
Clos du Bois Cabernet Sauvignon 2007, Alexander Valley, California, USA
Morgenhof Estate Merlot 2006, Stellenbosch, South Africa
Kim Crawford Pinot Noir 2009, Marlborough, New Zealand
Tyrell’s Rufus Stone Heathcote Shiraz 2009, Australia
DESSERT WINE
Domaine de la Martingue 2007, AOC Cadillac, France
COFFEES
Espresso
Macchiato
Latte
Cappuccino
American Filter
Decaffeinated Filter
TEAS
Udawatte Single Region Ceylon
Elegant Earl Grey
Arabian Mint and Honey
Berry Sensation
Fragrant Jasmine Green Tea
Italian Almond
Lively Lime and Orange Fusion
Rose with French Vanilla
Sencha Japanese Green Tea
Chamomile
Decaffeinated
m0hamed
Dec 28, 11, 3:13 am
I have the menus for SYD-AUH and will post photos after my vacation. While the Chef was delightful, and the food looks good, I have to say the taste is lacking. I am a foodie, so perhaps my expectations are high, but the cabin crew prepared food in BA F I found much more flavoursome.
The highlight of the EY menu was the Arab entrees (read appetisers for the Americans).
CalFlyer
Dec 28, 11, 11:52 am
The whole Chef concept does not really work for me. The taste of the food is not significantly better than before, and the speed of service has slowed down.
Moomba
Dec 29, 11, 4:38 am
My report on the EY Chef experience on a AUH-SYD sector is now online over in the TR section of FT.
I should have added, that while the Mojito and Daiquiri are not the same as in a bar, they taste incredible. This is the first time in F I have been able to order a cocktail and I was rather impressed.
m0hamed
Jan 15, 12, 10:14 pm
The catering ex AUH is significantly worse than ex SYD.
We chose to eat a 3 course meal in the F Lounge at AUH, and are very glad we did. I ordered eggs as we landed into SYD and they simply had no taste.
The Chef concept is simply that, an idea. The food isn't even plated as one would expect in a proper restaurant. On all my flights it was 20 mins+ before I was given the Bolly that I had to ask for.
BA F catering is vastly superior. Overall I am significantly underwhelmed by the soft product of EY. The service is appalling for this class. In QF and BA I am used to have my requests anticipated.... asked if I would like another drink, or have it automatically refilled, not have to ask for my plates to be removed etc. Overall the F staff seem very junior, under trained and rather nervous. Having water spilt on me by the chef, and another FA on a connection flight is extremely poor.
CalFlyer
Jan 15, 12, 11:33 pm
The Chef concept is simply that, an idea.
Exactly.
NoY
Jan 16, 12, 9:44 am
The catering ex AUH is significantly worse than ex SYD.
We chose to eat a 3 course meal in the F Lounge at AUH, and are very glad we did. I ordered eggs as we landed into SYD and they simply had no taste.
The Chef concept is simply that, an idea. The food isn't even plated as one would expect in a proper restaurant. On all my flights it was 20 mins+ before I was given the Bolly that I had to ask for.
BA F catering is vastly superior. Overall I am significantly underwhelmed by the soft product of EY. The service is appalling for this class. In QF and BA I am used to have my requests anticipated.... asked if I would like another drink, or have it automatically refilled, not have to ask for my plates to be removed etc. Overall the F staff seem very junior, under trained and rather nervous. Having water spilt on me by the chef, and another FA on a connection flight is extremely poor.
Sounds pretty awful. Must be bad if BA food is better! Assume you will consider dumping EY?
m0hamed
Jan 16, 12, 2:52 pm
QF F catering ex SYD ix exceptional and BA F catering ex SYD and LHR are a pretty close second. In each circumstances one can have a true gourmet experiences in the respective QF F SYD Lounge of the LHR CCR.
The reality is that EY is around 60-75% the cost of a OW Explorer ticket, and the connections are better to CAI.
NoY
Jan 16, 12, 7:16 pm
QF F catering ex SYD ix exceptional and BA F catering ex SYD and LHR are a pretty close second. In each circumstances one can have a true gourmet experiences in the respective QF F SYD Lounge of the LHR CCR.
The reality is that EY is around 60-75% the cost of a OW Explorer ticket, and the connections are better to CAI.
Interesting. My experience of BAs CCR is poor food & uninterested staff. Onboard staff were fine but food...:eek:. We all speak as we find :) Will try EY J for first of several sectors soon....
m0hamed
Jan 17, 12, 12:02 am
Interesting. My experience of BAs CCR is poor food & uninterested staff. Onboard staff were fine but food...:eek:. We all speak as we find :) Will try EY J for first of several sectors soon....
BA Lounge staff are another issue entirely! I have found the fine dining in the lounges, including Galleries F very good (although it's hard to muck up a bacon baguette) :)
PresRDC
Jan 17, 12, 7:48 am
When, if at all, is this expected to roll out on the JFK route?
m0hamed
Jan 17, 12, 3:13 pm
Unsure. All promotion says LHR and SYD at this stage.
SighMN
Jan 17, 12, 7:04 pm
When, if at all, is this expected to roll out on the JFK route?
I seriously hope they take their time with rolling out other "onboard" chef destinations. I much prefer the more experience food and beverage manager and the real degustation menu. That taste of arabia menu is not to my liking, neither is their insane "grille" menu. I say scrap the stupid chefs and just make the food quality up to Lufthansa standard or SWISS standard.
I've had the onboard chef about 5 times now, and they always forget things I order or the plating is a mess. The food and beverage managers always get the plating right and the food seems to taste better. I feel the business class section is getting better food with the onboard chef as the food and beverage manager is back there now.
NoY
Jan 17, 12, 7:38 pm
I seriously hope they take their time with rolling out other "onboard" chef destinations. I much prefer the more experience food and beverage manager and the real degustation menu. That taste of arabia menu is not to my liking, neither is their insane "grille" menu. I say scrap the stupid chefs and just make the food quality up to Lufthansa standard or SWISS standard.
I've had the onboard chef about 5 times now, and they always forget things I order or the plating is a mess. The food and beverage managers always get the plating right and the food seems to taste better. I feel the business class section is getting better food with the onboard chef as the food and beverage manager is back there now.
Yes, it seems from what I have read that J class gets better reviews than F. Including F&B. Little benefit to be gained from F for the extra $? Seems so.
m0hamed
Jan 18, 12, 12:36 am
I would deduce that the F&B Managers have much more experience.
goback
Jan 23, 12, 12:16 am
On both recent flights I had; BKK AUH ORD; there was someone in the J cabin ( it was the 777-300er) in a white coat. Is this the chef person?
In both instances the white coat served the starboard aisle and the cabin manager (? I don't know the technical term for EY) served the port aisle.
Food was pretty good and variations could be had on the long AUH ORD sector. The wine and liquor could be of a greater range and higher quality.
grannieflyer
Jan 27, 12, 4:30 am
Oh dear, you have all got me worried. Booked to fly SYD-AUD-LHR return in F mid March. Paid many $$'s to try out the EY suites! Whilst food is not my greatest priority in booking F, it does have some importance.
I have flown with many carriers from SYD - LHR and return of course, in the last 15yrs, and to my mind nothing betters the Gulf Air updated F, with their sky chefs - so sadly missed. The food was great, service was great and the seats, both upright and bed form were the most comfortable I have ever experienced.
I have another big worry about EY, which I will post as a separate thread, it is a big worry and I hope that all experienced on this forum can put my mind at rest.
I am new to this forum, please be gentle with me
EFATO
Jan 27, 12, 9:44 am
On both recent flights I had; BKK AUH ORD; there was someone in the J cabin ( it was the 777-300er) in a white coat. Is this the chef person?
No - that's the psychiatrist.
(Grannyflyer, I'd start getting paranoid right now if I were you...)
grannieflyer
Jan 28, 12, 2:33 am
To keep paranoia at bay, going to pack some smoked salmon sandwiches and a large pot of Beluga :)
SighMN
Jan 30, 12, 11:47 pm
To keep paranoia at bay, going to pack some smoked salmon sandwiches and a large pot of Beluga :)
I've had Ossetra caviar on one JFK-AUH flight in first class on their Kitchen Anytime menu which was pretty good. It went off the menu pretty quickly though. Their seafood dishes are generally delicious. I've never had a bad prawn/smoked salmon dish on Etihad. I recent had a two large jumbo prawns with heart of palm which was one of the best meals I've ever had.
I really wish they just upped the luxury a bit and not make it like a restaurant with the onboard chef which just aren't performing up to standard. There is no way you can cook a vacuum packed piece of chicken, meat, or fish in some machine on an airplane galley and have it taste like it was from some New York steak house. The whole Mezoon Grille concept is ludicrous.
As I've said before just hope they haven't introduced the onboard chef on some of your segments because the food and beverage manager normally works in the first class section more (to the disadvantage of business class passengers) and has much more experience and their meals tend to be better.
grannieflyer
Feb 3, 12, 2:35 am
I fear that I will have the stupid 'Grille' menu. But I have read your other posts, and I totally concur with what you write. Stick to the entree's, all of them if you are hungry! Follow up with possibly cheese and dessert. Have actually followed this idea for the last 15 yrs and never been overly disappointed.
I once had a very interesting chat with an experienced 'Gulf Air sky chef - very nice guy'. He pointed out that it is impossible (laws of physics) to make a good poached egg, or a properly grilled portion of meat at flight altitude - silly me with my moderate knowledge of physics should have known this!
To my mind, makes me think. It is never going to be possible to 're-create' a 'restaurant in the sky' let alone a 5* one! So many have tried, so many have failed. Much better to rely on well prepared dishes pre-loaded. How the Gulf Air sky chefs managed I have no idea, but one thing is certain, Etihad, whilst they may have inherited many staff from Gulf, have not been able to match, or even touch their food.
Not worried, sure that the soup, salad, entree, cheese and dessert will be fine.
m0hamed
Feb 3, 12, 4:15 am
I have heard from a senior EY source that they are trying to locate the old GF Skychefs, but of course, most have moved on.
At the end of the day I don't care if the food is prepared on the ground or in the air, but it should fast like a good find dining, silver service restaurant and be look as such in F. Of course, eating in any airport F lounge such as QF in SYD or EY in AUH is far, far superior and of the correct standard.
EFATO
Feb 4, 12, 11:52 pm
"Mezoon Grille" menus have made it to T3 F Lounge - weren't there when I last passed through (1st Feb) but were there last night.
Menu seems to be the same, with the addition of a Grille element. Steak last night wasn't to my liking.
NoY
Feb 7, 12, 8:15 pm
First EY trip yesterday LHR-AUH. Booked Business but upgraded to F in lounge ^ Service in the lounge was outstanding, as was the breakfast - eggs benedict cooked perfectly. Yum. Service on board was very good overall. Champagne topped up regu;arly & the chef was great. Mrs NoY had the beef fillet & it was cooked rare! She had asked for medium but it was still mooing when it arrived - no problem, fixed in a couple of minutes ^ I had beef short rib which was good. Overall service struglged a bit with a lack of top ups in the drinks department & attention to detail lacking a bit as the meal progressed. Requests met with a smile & call bell answered no problem. The plane was packed in all classes. Overall it came over as an affordable decent competitor to SQ ^ I realise one flight is not a great sample but you have one happy flyer here.
aussielori
Mar 16, 12, 10:00 pm
travelling soon longhaul F again
have they changed the F champagne
skunker
Mar 20, 12, 2:00 pm
travelling soon longhaul F again
have they changed the F champagne
I flew out of JFK in February and it was the Bollinger La Grande Annee 2000 reported in the OP.
piasayang
Mar 20, 12, 6:03 pm
I was just in Business London - Abu Dhabi. Good flight, comfortable seating, usual menu ... Just wanted to share that I had the almond and chocolate cake for dessert which was mindblowingly delicious :) So good, in fact, that I asked for another piece just before landing. Yum Yum Yum
PresRDC
Mar 26, 12, 7:37 am
The onboard cheft and grille menu is now on the JFK route, as of last week. Had it on Saturday (3/24). It was fine, overall.
Champagne was Bollinger and a Tattinger Rose.
CalFlyer
Mar 26, 12, 12:09 pm
Had the chef service on FRA-AUH recently. Was far too slow, it took them 2 hours into flight till my main course was served. Had tenderloin, quality was ok but nothing to write home about. Overall, still not impressed about the concept.
Moomba
Mar 26, 12, 7:24 pm
Had the chef service on FRA-AUH recently. Was far too slow, it took them 2 hours into flight till my main course was served. Had tenderloin, quality was ok but nothing to write home about. Overall, still not impressed about the concept.
Well after taking flight number two with the on-board chef I am still not that impressed. The service in general was really slow and the cabin manager forgot to serve me my starter tray with the dips.
Then when my main was delivered it was not what I had ordered. I asked for the meal I ordered and the chef came by 10 minutes later saying when he was prepping the meal he dropped it and could he offer me something else.
I am still trying to figure out if that was just an excuse for them not having what I wanted and that the first meal was delivered hoping I wouldn't notice. :(
CalFlyer
Mar 27, 12, 4:11 am
Well after taking flight number two with the on-board chef I am still not that impressed. The service in general was really slow and the cabin manager forgot to serve me my starter tray with the dips.
Then when my main was delivered it was not what I had ordered. I asked for the meal I ordered and the chef came by 10 minutes later saying when he was prepping the meal he dropped it and could he offer me something else.
I am still trying to figure out if that was just an excuse for them not having what I wanted and that the first meal was delivered hoping I wouldn't notice. :(
Oh, good point, on all my chef flights (a handful) I have NEVER been served the meal I ordered. I have given up complaining. So this time, the Ratatouille was missing. I do not know what is so difficult with taking the correct order.
MileTex
Mar 27, 12, 1:05 pm
Flew them last week JFK-AUH//BEY-AUH-JFK. Service was just OK. Both JFK-AUH_JFK flights they asked if I wanted champagne when boarding and they forgot to bring it both times. The onboard chef was useless but nice from JFK-AUH. Made no suggestions whatsoever. When I would order something it would take forever to get it....if I ever did get it. Ordered a steak and no salt or pepper was laid out on the table. Ordered tabasco and it never came. Ordered a cookie and it too never came. Had to remind them about PJs and the amenity kit when I boarded. Cabin was also quite hot. Maybe Etihad reduces the amount of oxygen in the F cabin causing forgetfulness of the crew. On the Business class flight from BEY-AUH the service was far superior to the F class service on the JFK flights.
edy4eva
Mar 27, 12, 3:51 pm
Despite having experienced this only once (AUH-SYD last November) here's my 2 cents:
- You're a young chef who was lured by the prospects of preparing and serving food up in the air to F/J passengers. You are provided with the ingredients to prepare the meals (on demand) using some pretty basic (to say the least) cooking facilities.
- You board your flight to JFK having only rested about a day, your body is still adjusting from the previous outing to MEL and before that LHR etc.
- You look up the passenger manifest and you have 4 pax in F, 20 in J. That's almost 60 full meals (assuming 2.5/pax on average). You have something like 5 hours to rest in a little cocoon while someone can fill in for you, so that's probably 12 meals taken care of. You're still left with 48 orders to fill in the space of 4 hours (Assuming 24 orders per rush period, 2 rush periods one after departure, one before arrival).
And that's on a quiet flight, imagine this was a full house.
I don't know about others on this board but if you've had the chance to work in hospitality/restaurants you would know that's asking a lot from someone who is given tiny pans and working areas, and who has to usher food between the front galley and 2nd galley before it can be plated.
Slip ups are bound to happen, specially with the pressure of time and fatigue.
I sympathise with those who commit to such careers. I also sympathise with travellers who expect decent service in return for the premium fares paid. But what can you do when reality is further away than what can be achieved?
The dining concept is excellent on paper. It is terrific if flying private. It is questionable in commercial with more than just a handful of not-so demanding passengers.
m0hamed
Mar 27, 12, 5:02 pm
Does someone fill in? I was explicity told on my SYD-AUH flight in F that the Chef would have a 5 hour break where meals would not be prepared.
Marah
Mar 27, 12, 11:30 pm
Flew them last week JFK-AUH//BEY-AUH-JFK. Service was just OK. Both JFK-AUH_JFK flights they asked if I wanted champagne when boarding and they forgot to bring it both times. The onboard chef was useless but nice from JFK-AUH. Made no suggestions whatsoever. When I would order something it would take forever to get it....if I ever did get it. Ordered a steak and no salt or pepper was laid out on the table. Ordered tabasco and it never came. Ordered a cookie and it too never came. Had to remind them about PJs and the amenity kit when I boarded. Cabin was also quite hot. Maybe Etihad reduces the amount of oxygen in the F cabin causing forgetfulness of the crew. On the Business class flight from BEY-AUH the service was far superior to the F class service on the JFK flights.
Oh dear, I'm taking my first flights on EY in F next week (BKK-AUH-JFK Return) and this experience doesn't instill much confidence.....is it possible that it was just a bad crew and chef experience or is this feedback typical of the airline's soft product as a whole?
Is there any part of the EY F experience that I should be looking forward to next week?
PresRDC
Mar 28, 12, 11:09 am
Despite having experienced this only once (AUH-SYD last November) here's my 2 cents:
- You're a young chef who was lured by the prospects of preparing and serving food up in the air to F/J passengers. You are provided with the ingredients to prepare the meals (on demand) using some pretty basic (to say the least) cooking facilities.
- You board your flight to JFK having only rested about a day, your body is still adjusting from the previous outing to MEL and before that LHR etc.
- You look up the passenger manifest and you have 4 pax in F, 20 in J. That's almost 60 full meals (assuming 2.5/pax on average). You have something like 5 hours to rest in a little cocoon while someone can fill in for you, so that's probably 12 meals taken care of. You're still left with 48 orders to fill in the space of 4 hours (Assuming 24 orders per rush period, 2 rush periods one after departure, one before arrival).
And that's on a quiet flight, imagine this was a full house.
I don't know about others on this board but if you've had the chance to work in hospitality/restaurants you would know that's asking a lot from someone who is given tiny pans and working areas, and who has to usher food between the front galley and 2nd galley before it can be plated.
Slip ups are bound to happen, specially with the pressure of time and fatigue.
I sympathise with those who commit to such careers. I also sympathise with travellers who expect decent service in return for the premium fares paid. But what can you do when reality is further away than what can be achieved?
The dining concept is excellent on paper. It is terrific if flying private. It is questionable in commercial with more than just a handful of not-so demanding passengers.
The chef only works F. The food/beverage manager works J.
PresRDC
Mar 28, 12, 11:11 am
Does someone fill in? I was explicity told on my SYD-AUH flight in F that the Chef would have a 5 hour break where meals would not be prepared.
I ordered a sandwich while the chef was on break. The FA did not know what ingredients she had for the sandwich. The menu didn't say. It took a while, but I got it.
Mister Nice
Oct 14, 12, 5:23 pm
Is the Chef/Grille service still utilized by EY on JFK-AUH-JFK ? Have an upcoming F trip in NOV