Originally Posted by
Gamecock
Yes, it was different.
I started flying TATLs at 2, back in 1962.
The downward spiral cannot be blamed on the aielines alone. Look at those sitting around you who demand rock bottom prices.
You mean the business travelers whose companies demand that they fly lowest fare?? Oh, with the exception of the C*O/Executive flyers, of course.
Originally Posted by
croberts134
Unfortunately this is no longer an apt analogy. There are infinitely more restaurants than airlines so you have far more options. Both restaurants and airlines know this and respond accordingly. Add the pressure for low fares and the inevitable "fare wars" that occur, it's no surprise that air travel is a commodity now.
I think a McDonald's is a better analogy for air travel these days:
You order a Double Quarter Pounder and receive a regular Quarter Pounder. Then:
a) The cashier stares at you blankly (at best) or is annoyed that you've reappeared (more normal)
b) They add the additional patty or replace the sandwich altogether while pouting or sighing heavily
c) You get nothing else except more calories than you need
I think the difference is between the classes, especially if you fly on a non-US based airline.
Most 'fine' dining restaurants have very large margins on the charge for the food. So fine dining is more akin to paying the full un-discounted CASH price for a seat/suite in First class. In almost all cases that I know of personally the airline treats such customers well. And the level of customer service goes down from there. Just as it does as you move down the dining experience chain.