guy44134
Oct 22, 01, 7:52 pm
10/16/01 CO 124 CLE-EWR 5C 737-700
I arrived at CLE at 5:35 a.m. for my 7:30 a.m. departure on a Tuesday morning. I went to the Elite check in counter and there were approximately 10 people in front of me in line. Nonetheless, check in went rather quickly as more and more agents appeared out of the back area, and I was on my way to the security checkpoint at Concourse C. There were 3 lines open and only about 5 persons ahead of me. Ohio National Guard soldiers were evident, although they were not dressed in combat fatigues and only had side arms, not automatic rifles like I’ve seen elsewhere. After beeping walking through the metal detector I was waved over to be wand searched and patted down (before which the security person politely asked me if she could touch me). It appears the buckles on my shoes set off the alarm. All told, the check in and security procedure went smoothly and I proceeded to the Presidents Club to kill an hour. As it was only about 5:50 a.m., there was a line of about 30 others waiting for them to open the doors at 6:00 a.m. I relaxed in the P-Club, ate a bagel and muffin and read the Plain Dealer. I went to gate C-23 and we started boarding at about 7:05 a.m. Unfortunately, I was not able to get an upgrade and was seated in 5C. The uneventful flight appeared to be almost totally full. Interestingly enough, I was seated next to an older couple en route to BTV, who were on the flight from LAS-CLE that was held on the tarmac in CLE on 10/15/01 after someone noticed a mysterious white powder in the lavatory. They were a bit shaken up from the ordeal and were happy to be finally on their way home after the half-day delay. Pushback was at exactly 7:30 a.m., we took off on Runway 24R, and we arrived in EWR early at 8:50 a.m. pulling in to gate C-88. Service was minimal (only beverages in coach), but they did offer music for the short flight. I went to the huge newer P-Club near gates 120-121, read the papers, plane watched, and simply hung out before my next segment. I also checked out the P-Club near gate C-106 for the first time. It’s very small and dark and has no restrooms inside. I’d definitely stick with the other P-Clubs in EWR, if you can.
10/16/01 CO 15 EWR-HNL 3D 767-400
I went to gate C-106 and the boarding area was jam-packed. I overheard the agents talking that the flight might be weight restricted due to headwinds. But they did the calculations and determined there would not need to be any restrictions. They said there were 196 passengers (out of 200 seats) in coach and numerous children (not occupying a seat). This enabled some CO employees to get on board. There were also several (at least 3) who got seats in BF. After some chaos while boarding including several rude passengers cutting in front of others, I stepped aboard my first ever 767 (on any airline!). The new plane was very nice. I really like the 2-1-2 seating in BF; it’s perfect for those flying solo. (However, wouldn’t it make more sense to configure the BF cabin 2-2-1 so that 80% of the passengers would have an aisle seat?) The experienced international flight crew passed out menus and amenity kits (kind of lame actually—not much useful in there other than the toothbrush, toothpaste, and Tic-Tacs). We finally took off at 12:55 p.m. (45 minutes late) and after reaching an appropriate altitude, cold macadamia nuts and beverages were served. I ordered champagne and I believe it was some sort of Moet-Chandon. I asked for a wine list and the FA said there weren’t any. So later on at dinner she carried over 5 bottles for me to peruse (several French and American reds and whites, although I didn’t get their names) which was nice of her. Here is the menu (note that the Chef Selection was replaced with the osso buco).
TO BEGIN
HO`OMAKA
Macadamia nuts served with your preferred cocktail or beverage
APPETIZER
PU¯PU¯
Chilled shrimp with fresh dill and cocktail sauce
SALAD
LAU `AI
Fresh seasonal greens including Boston lettuce and hearts of palm with cucumber, tomato and Kalamata olives Offered with your choice of La Flora Italian herb vinaigrette or Thousand Island dressing
Freshly baked garlic herb focaccia bread and assorted rolls served with butter
MAIN COURSES
`AI KOMO`ANA
[The Chef's Selection
Grilled Sterling Silver™ rib-eye steak accented by maître d'hôtel butter and rosemary, accompanied by a risotto cake with wild mushrooms and sun-dried tomato and a tian of grilled vegetables, roasted mushroom and shallot ragoût with Port wine sauce]
The Chef's Selection
Osso buco, braised veal shank complemented by a natural gravy, on a bed of wild mushroom risotto, accompanied by a tian of grilled vegetables
Herbed Chicken
Herbed breast of chicken Provençale presented with a mix of chanterelle, crimini and white button mushrooms
Trofie pasta with toasted pine nuts Ratatouille, steamed asparagus spears
Sea Bass
Grilled fillet of sea bass enhanced by herb cream sauce Green onion and leek sauté, Buttered baby carrots, Saffron risotto, Broccoli florets
Pasta Bowl
Ravioli with feta cheese and olives complemented by Alfredo sauce, Sautéed spinach, Artichoke hearts, Oven-roasted red and yellow tomatoes, Freshly grated Parmesan cheese will be offered with your pasta
FRUIT AND CHEESE
Select cheeses served with grapes and crackers
DESSERT CART
KA`A MEA `ONO
Featuring Mark Alexander Country Fresh vanilla ice cream offered with your choice of toppings
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee, Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
SKYSNACKSTM
A selection of light snacks and refreshments will be available.
*****
REFRESHMENT
LAWELAWE MEA `ÀI
Will be offered prior to arrival
Fresh seasonal fruit Three Mushroom Pizza Topped with marinated olives
Chocolate
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee
Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
As I don’t eat seafood, I passed on the shrimp appetizer. It seems like CO always has a seafood appetizer in BF. I really wish they’d have a non-seafood choice as well. My experience in World Business Class on NW to Asia was that they generally offered several appetizers to choose from. Oh well. I chose the osso buco, one of my favorites, and was very pleased with the flavor and nice presentations. I also really enjoyed garlic herb focaccia bread. It was shocking to see plastic knives amidst all the other silverware. I also enjoyed the cheese (cheddar & brie) and grapes (and a nice glass of port), as well as the strawberry sundae with whipped cream, nuts, and a cherry on top. It’s a nice touch. Again, however, I wish there was a choice of a cake or pie for dessert. Overall, service was friendly and efficient, if not a bit rushed. Portions were certainly more than enough, presentation was excellent, and food very tasty. Before landing we were served a delicious little cheese pizza with an assortment of green and kalamata olives on the side.
I settled back and watched some movies and played video games. I used my new noise canceling headphones (Aiwa cheapies) and did notice a difference. However, after a while they started bothering my ears as if they were too tight. We arrived at about 5:15 p.m. about 15 minutes late and pulled into gate 14. What a lovely airport…all out in the open, flowers everywhere, and the nice trade winds blowing!
10/19/01 CO 14 HNL-EWR 3A 767-400
I arrived at the airport quite early (4:50 for a 7:10 flight), not knowing what to expect in terms of crowds and security. I checked in at the eService Center and was unable to snag another nice single seat in the middle of the BF cabin. Check in took a matter of minutes and I passed security with only a minimal delay. The terminal in HNL appeared quite empty and several stores and the aviation museum were closed. I watched the early evening action from the terminal before heading to the relatively small President’s Club. Unfortunately, there are no windows there or views of the field, and the self-service bar ran out of glasses for about 30 minutes before being restocked. Other than some tasty pound cake and some packaged cheeses, plus the customary pretzels and peanuts, there wasn’t much to offer in terms of food. But with the way they feed you in BF, more substantial fare was not necessary. The agents in the PC actually announced the boarding of my flight to Newark at 6:20 and I proceeded back to gate 14 where they checked your ID and boarding pass before you were allowed to enter the gate area. Pre-boarding for BF just commenced as I went through the final ID check. I took my seat in 3A, received the amenity kit and menu (again, with no wine list!), ordered some guava juice and champagne, and took a couple newspapers from the selection offered. The BF concierge (I assume) walked around the cabin before takeoff and addressed each passenger by name and elite status (when applicable) and reminded them of the double mileage bonus now in effect and gave them a little slip of paper with the relevant information on how to register for the promotion. That was a nice touch. I never even saw a BF concierge in EWR…do they exist? While boarding, A BF passenger noted an electrical smell and notified the FA who told the captain who called maintenance. Luckily there was nothing (major) wrong and we pushed back a bit early. BF was again totally full, with seat 1D reserved for pilot rest (as it was on the flight to HNL). In-flight service was not so rushed as on the outbound flight, and the FAs did a professional and friendly job of serving the multi-course dinner. Here is the menu:
TO BEGIN
HO`OMAKA
Macadamia nuts served with your preferred cocktail or beverage
APPETIZER
PU¯PU¯
Chilled shrimp with fresh dill and cocktail sauce (same seafood appetizer as always!!!!)
SALAD
LAU `AI
Radicchio and Boston lettuce with sliced red and yellow tomato, chives and basil chiffonade
Offered with your choice of balsamic vinaigrette or blue cheese dressing
Freshly baked sourdough bread, potato bread, French and multi-grain rolls served warm with butter
MAIN COURSES
`AI KOMO`ANA
The Chef's Selection
Sterling Silver™ beef tenderloin steak accented by "Indigo's" special spice blend and black bean chili sauce served with sautéed shiitake mushrooms and fried Maui onions, Yellow squash, Sautéed red and green bell pepper strips, Garlic red-skinned mashed potatoes, Zucchini sticks
Breast of Chicken
Enhanced by "Indigo's" special spice blend and morel mushroom sauce, offered with shiitake mushroom rice and fresh green asparagus, Turned yellow squash and zucchini, Baby carrots
Grilled Shrimp
Grilled shrimp with a macadamia nut and lemon grass crust complemented by "Indigo's" Dragon Fire Chili Sauce with diced mango, Fried rice with char siu, Fresh baby broccoli
Pasta Bowl
Udon noodles and vegetables stir-fried with oyster sauce, accompanied by baby bok choy and shiitake mushrooms
DESSERT
KA`A MEA `ONO
Dave's Hawaiian vanilla ice cream offered with your choice of toppings
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee
Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
SKYSNACKSTM
A selection of light snacks and refreshments will be available.
*****
BREAKFAST
`AINA KAKAHIKA
Will be offered prior to landing
Assorted chilled fruit juices including guava and passion orange
Fresh seasonal fruit Yogurt
Assorted breads including warm croissants and Hawaiian rolls served with butter and guava-strawberry preserves
*****
Scrambled Eggs with Herbs Served with seasoned crispy potato cubes, grilled cherry tomato and chicken apple sausage
Selected Cereal
Served with milk, a banana and strawberries
*****
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee
Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
I had the steak, which was pretty tasty, if a bit overdone for my liking. The potatoes and veggies were very nice, though, as was the usual ice cream sundae. This time I chose both hot fudge and caramel…yummy! There was no cheese course on this flight for some reason. During dinner we encountered some rough turbulence, apparently due to the strong tailwinds, which thankfully sped us along at speeds approaching 700 mph according to the Airshow monitor. My water and wine actually jumped out of the glasses, something I never saw before. One of the flight attendants showed off to us by balancing 2 glasses on a tray during the worst of the chop. After dinner, I watched a film (“Greenfingers,” a surprisingly entertaining film about a horticulture program in an experimental British prison) and then actually nodded off…possibly thanks to the wine…for a few hours. By the time I awoke we had barely 2.5 hours to go. Shortly thereafter, we were served breakfast, and I only had the appetite to do the fruit and croissant course. It didn’t seem like many people chose to eat. During the middle of the night there was a screaming toddler in BF. The poor child must have screamed for about an hour before finally settling down. She was actually still sleeping when we stepped off the plane in EWR. (I had the evil urge to wake her up, but I was nice and resisted the temptation.) We touched down over an hour early and taxied to C-102 where we had to wait to be towed in. It always seems like I have to wait to be towed in at EWR. I hope the new Terminal C3 will alleviate that need. With over 2 hours to kill, I headed for the P-Club and spent most of that time in the newer club near C-120. But I also checked out the club in the center of C1. I like the open design of that club, too, overlooking the atrium. It was a bit more peaceful than the other club, but I enjoy the view over the tarmac at the newer club.
10/20/01 CO 225 EWR-CLE 1E 737-300
I made it to gate C-86 for the short flight back to Cleveland. We boarded promptly, and happily, I wasn’t selected for an extended security search of my person or bag on any of my four flights, although several passengers in BF and First were searched, apparently based on a randomly generated computer list. I would estimate that about 40% of the passengers on this particular flight were CO flight crews in uniform positioning to CLE for later flights. Several of them moved up to First Class, as there were 4 empty seats when they shut the door. We had a very uneventful flight of about 57 minutes flying over the beautiful hills of Pennsylvania bathed in gold, orange, and red. We landed on Runway 24L pulled up to gate C-11 about 15 minutes early.
Overall observations: For $419 (on a B fare) and 35,000 miles, this trip was too good to pass up. I got to ride on a new 767-400 (cool!), all my flights were early (hurray!) and all of them (except the last) were essentially full. My Elite luggage tags worked at both ends (yeah!), and all the CO staff I encountered were professional and courteous, especially the veteran crews on the HNL flights (wonderful!). I also was very impressed with CO’s BusinessFirst product, but I have only NW’s World Business Class to compare it to. I’d be curious to hear people’s opinions of how BF compares with other airlines with 2 classes of service on long-haul routes. I assume BF can’t compare with true First Class on most airlines (with fully reclining seat and greater seat pitch, state of the art entertainment, etc.). But please let me know. Thanks.
I arrived at CLE at 5:35 a.m. for my 7:30 a.m. departure on a Tuesday morning. I went to the Elite check in counter and there were approximately 10 people in front of me in line. Nonetheless, check in went rather quickly as more and more agents appeared out of the back area, and I was on my way to the security checkpoint at Concourse C. There were 3 lines open and only about 5 persons ahead of me. Ohio National Guard soldiers were evident, although they were not dressed in combat fatigues and only had side arms, not automatic rifles like I’ve seen elsewhere. After beeping walking through the metal detector I was waved over to be wand searched and patted down (before which the security person politely asked me if she could touch me). It appears the buckles on my shoes set off the alarm. All told, the check in and security procedure went smoothly and I proceeded to the Presidents Club to kill an hour. As it was only about 5:50 a.m., there was a line of about 30 others waiting for them to open the doors at 6:00 a.m. I relaxed in the P-Club, ate a bagel and muffin and read the Plain Dealer. I went to gate C-23 and we started boarding at about 7:05 a.m. Unfortunately, I was not able to get an upgrade and was seated in 5C. The uneventful flight appeared to be almost totally full. Interestingly enough, I was seated next to an older couple en route to BTV, who were on the flight from LAS-CLE that was held on the tarmac in CLE on 10/15/01 after someone noticed a mysterious white powder in the lavatory. They were a bit shaken up from the ordeal and were happy to be finally on their way home after the half-day delay. Pushback was at exactly 7:30 a.m., we took off on Runway 24R, and we arrived in EWR early at 8:50 a.m. pulling in to gate C-88. Service was minimal (only beverages in coach), but they did offer music for the short flight. I went to the huge newer P-Club near gates 120-121, read the papers, plane watched, and simply hung out before my next segment. I also checked out the P-Club near gate C-106 for the first time. It’s very small and dark and has no restrooms inside. I’d definitely stick with the other P-Clubs in EWR, if you can.
10/16/01 CO 15 EWR-HNL 3D 767-400
I went to gate C-106 and the boarding area was jam-packed. I overheard the agents talking that the flight might be weight restricted due to headwinds. But they did the calculations and determined there would not need to be any restrictions. They said there were 196 passengers (out of 200 seats) in coach and numerous children (not occupying a seat). This enabled some CO employees to get on board. There were also several (at least 3) who got seats in BF. After some chaos while boarding including several rude passengers cutting in front of others, I stepped aboard my first ever 767 (on any airline!). The new plane was very nice. I really like the 2-1-2 seating in BF; it’s perfect for those flying solo. (However, wouldn’t it make more sense to configure the BF cabin 2-2-1 so that 80% of the passengers would have an aisle seat?) The experienced international flight crew passed out menus and amenity kits (kind of lame actually—not much useful in there other than the toothbrush, toothpaste, and Tic-Tacs). We finally took off at 12:55 p.m. (45 minutes late) and after reaching an appropriate altitude, cold macadamia nuts and beverages were served. I ordered champagne and I believe it was some sort of Moet-Chandon. I asked for a wine list and the FA said there weren’t any. So later on at dinner she carried over 5 bottles for me to peruse (several French and American reds and whites, although I didn’t get their names) which was nice of her. Here is the menu (note that the Chef Selection was replaced with the osso buco).
TO BEGIN
HO`OMAKA
Macadamia nuts served with your preferred cocktail or beverage
APPETIZER
PU¯PU¯
Chilled shrimp with fresh dill and cocktail sauce
SALAD
LAU `AI
Fresh seasonal greens including Boston lettuce and hearts of palm with cucumber, tomato and Kalamata olives Offered with your choice of La Flora Italian herb vinaigrette or Thousand Island dressing
Freshly baked garlic herb focaccia bread and assorted rolls served with butter
MAIN COURSES
`AI KOMO`ANA
[The Chef's Selection
Grilled Sterling Silver™ rib-eye steak accented by maître d'hôtel butter and rosemary, accompanied by a risotto cake with wild mushrooms and sun-dried tomato and a tian of grilled vegetables, roasted mushroom and shallot ragoût with Port wine sauce]
The Chef's Selection
Osso buco, braised veal shank complemented by a natural gravy, on a bed of wild mushroom risotto, accompanied by a tian of grilled vegetables
Herbed Chicken
Herbed breast of chicken Provençale presented with a mix of chanterelle, crimini and white button mushrooms
Trofie pasta with toasted pine nuts Ratatouille, steamed asparagus spears
Sea Bass
Grilled fillet of sea bass enhanced by herb cream sauce Green onion and leek sauté, Buttered baby carrots, Saffron risotto, Broccoli florets
Pasta Bowl
Ravioli with feta cheese and olives complemented by Alfredo sauce, Sautéed spinach, Artichoke hearts, Oven-roasted red and yellow tomatoes, Freshly grated Parmesan cheese will be offered with your pasta
FRUIT AND CHEESE
Select cheeses served with grapes and crackers
DESSERT CART
KA`A MEA `ONO
Featuring Mark Alexander Country Fresh vanilla ice cream offered with your choice of toppings
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee, Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
SKYSNACKSTM
A selection of light snacks and refreshments will be available.
*****
REFRESHMENT
LAWELAWE MEA `ÀI
Will be offered prior to arrival
Fresh seasonal fruit Three Mushroom Pizza Topped with marinated olives
Chocolate
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee
Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
As I don’t eat seafood, I passed on the shrimp appetizer. It seems like CO always has a seafood appetizer in BF. I really wish they’d have a non-seafood choice as well. My experience in World Business Class on NW to Asia was that they generally offered several appetizers to choose from. Oh well. I chose the osso buco, one of my favorites, and was very pleased with the flavor and nice presentations. I also really enjoyed garlic herb focaccia bread. It was shocking to see plastic knives amidst all the other silverware. I also enjoyed the cheese (cheddar & brie) and grapes (and a nice glass of port), as well as the strawberry sundae with whipped cream, nuts, and a cherry on top. It’s a nice touch. Again, however, I wish there was a choice of a cake or pie for dessert. Overall, service was friendly and efficient, if not a bit rushed. Portions were certainly more than enough, presentation was excellent, and food very tasty. Before landing we were served a delicious little cheese pizza with an assortment of green and kalamata olives on the side.
I settled back and watched some movies and played video games. I used my new noise canceling headphones (Aiwa cheapies) and did notice a difference. However, after a while they started bothering my ears as if they were too tight. We arrived at about 5:15 p.m. about 15 minutes late and pulled into gate 14. What a lovely airport…all out in the open, flowers everywhere, and the nice trade winds blowing!
10/19/01 CO 14 HNL-EWR 3A 767-400
I arrived at the airport quite early (4:50 for a 7:10 flight), not knowing what to expect in terms of crowds and security. I checked in at the eService Center and was unable to snag another nice single seat in the middle of the BF cabin. Check in took a matter of minutes and I passed security with only a minimal delay. The terminal in HNL appeared quite empty and several stores and the aviation museum were closed. I watched the early evening action from the terminal before heading to the relatively small President’s Club. Unfortunately, there are no windows there or views of the field, and the self-service bar ran out of glasses for about 30 minutes before being restocked. Other than some tasty pound cake and some packaged cheeses, plus the customary pretzels and peanuts, there wasn’t much to offer in terms of food. But with the way they feed you in BF, more substantial fare was not necessary. The agents in the PC actually announced the boarding of my flight to Newark at 6:20 and I proceeded back to gate 14 where they checked your ID and boarding pass before you were allowed to enter the gate area. Pre-boarding for BF just commenced as I went through the final ID check. I took my seat in 3A, received the amenity kit and menu (again, with no wine list!), ordered some guava juice and champagne, and took a couple newspapers from the selection offered. The BF concierge (I assume) walked around the cabin before takeoff and addressed each passenger by name and elite status (when applicable) and reminded them of the double mileage bonus now in effect and gave them a little slip of paper with the relevant information on how to register for the promotion. That was a nice touch. I never even saw a BF concierge in EWR…do they exist? While boarding, A BF passenger noted an electrical smell and notified the FA who told the captain who called maintenance. Luckily there was nothing (major) wrong and we pushed back a bit early. BF was again totally full, with seat 1D reserved for pilot rest (as it was on the flight to HNL). In-flight service was not so rushed as on the outbound flight, and the FAs did a professional and friendly job of serving the multi-course dinner. Here is the menu:
TO BEGIN
HO`OMAKA
Macadamia nuts served with your preferred cocktail or beverage
APPETIZER
PU¯PU¯
Chilled shrimp with fresh dill and cocktail sauce (same seafood appetizer as always!!!!)
SALAD
LAU `AI
Radicchio and Boston lettuce with sliced red and yellow tomato, chives and basil chiffonade
Offered with your choice of balsamic vinaigrette or blue cheese dressing
Freshly baked sourdough bread, potato bread, French and multi-grain rolls served warm with butter
MAIN COURSES
`AI KOMO`ANA
The Chef's Selection
Sterling Silver™ beef tenderloin steak accented by "Indigo's" special spice blend and black bean chili sauce served with sautéed shiitake mushrooms and fried Maui onions, Yellow squash, Sautéed red and green bell pepper strips, Garlic red-skinned mashed potatoes, Zucchini sticks
Breast of Chicken
Enhanced by "Indigo's" special spice blend and morel mushroom sauce, offered with shiitake mushroom rice and fresh green asparagus, Turned yellow squash and zucchini, Baby carrots
Grilled Shrimp
Grilled shrimp with a macadamia nut and lemon grass crust complemented by "Indigo's" Dragon Fire Chili Sauce with diced mango, Fried rice with char siu, Fresh baby broccoli
Pasta Bowl
Udon noodles and vegetables stir-fried with oyster sauce, accompanied by baby bok choy and shiitake mushrooms
DESSERT
KA`A MEA `ONO
Dave's Hawaiian vanilla ice cream offered with your choice of toppings
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee
Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
SKYSNACKSTM
A selection of light snacks and refreshments will be available.
*****
BREAKFAST
`AINA KAKAHIKA
Will be offered prior to landing
Assorted chilled fruit juices including guava and passion orange
Fresh seasonal fruit Yogurt
Assorted breads including warm croissants and Hawaiian rolls served with butter and guava-strawberry preserves
*****
Scrambled Eggs with Herbs Served with seasoned crispy potato cubes, grilled cherry tomato and chicken apple sausage
Selected Cereal
Served with milk, a banana and strawberries
*****
Freshly brewed Timothy's Custom Roasted Italian Blend Gourmet Coffee
Timothy's Verona Blend Decaffeinated Coffee
Tea with a choice of milk or lemon
I had the steak, which was pretty tasty, if a bit overdone for my liking. The potatoes and veggies were very nice, though, as was the usual ice cream sundae. This time I chose both hot fudge and caramel…yummy! There was no cheese course on this flight for some reason. During dinner we encountered some rough turbulence, apparently due to the strong tailwinds, which thankfully sped us along at speeds approaching 700 mph according to the Airshow monitor. My water and wine actually jumped out of the glasses, something I never saw before. One of the flight attendants showed off to us by balancing 2 glasses on a tray during the worst of the chop. After dinner, I watched a film (“Greenfingers,” a surprisingly entertaining film about a horticulture program in an experimental British prison) and then actually nodded off…possibly thanks to the wine…for a few hours. By the time I awoke we had barely 2.5 hours to go. Shortly thereafter, we were served breakfast, and I only had the appetite to do the fruit and croissant course. It didn’t seem like many people chose to eat. During the middle of the night there was a screaming toddler in BF. The poor child must have screamed for about an hour before finally settling down. She was actually still sleeping when we stepped off the plane in EWR. (I had the evil urge to wake her up, but I was nice and resisted the temptation.) We touched down over an hour early and taxied to C-102 where we had to wait to be towed in. It always seems like I have to wait to be towed in at EWR. I hope the new Terminal C3 will alleviate that need. With over 2 hours to kill, I headed for the P-Club and spent most of that time in the newer club near C-120. But I also checked out the club in the center of C1. I like the open design of that club, too, overlooking the atrium. It was a bit more peaceful than the other club, but I enjoy the view over the tarmac at the newer club.
10/20/01 CO 225 EWR-CLE 1E 737-300
I made it to gate C-86 for the short flight back to Cleveland. We boarded promptly, and happily, I wasn’t selected for an extended security search of my person or bag on any of my four flights, although several passengers in BF and First were searched, apparently based on a randomly generated computer list. I would estimate that about 40% of the passengers on this particular flight were CO flight crews in uniform positioning to CLE for later flights. Several of them moved up to First Class, as there were 4 empty seats when they shut the door. We had a very uneventful flight of about 57 minutes flying over the beautiful hills of Pennsylvania bathed in gold, orange, and red. We landed on Runway 24L pulled up to gate C-11 about 15 minutes early.
Overall observations: For $419 (on a B fare) and 35,000 miles, this trip was too good to pass up. I got to ride on a new 767-400 (cool!), all my flights were early (hurray!) and all of them (except the last) were essentially full. My Elite luggage tags worked at both ends (yeah!), and all the CO staff I encountered were professional and courteous, especially the veteran crews on the HNL flights (wonderful!). I also was very impressed with CO’s BusinessFirst product, but I have only NW’s World Business Class to compare it to. I’d be curious to hear people’s opinions of how BF compares with other airlines with 2 classes of service on long-haul routes. I assume BF can’t compare with true First Class on most airlines (with fully reclining seat and greater seat pitch, state of the art entertainment, etc.). But please let me know. Thanks.