Having flown DFW-OGG in F in March 2014, and having flown in March 2015, here are some detailed notable changes:

-In 2014, a huge entrée salad with better quality ingredients was served--- 2015 salad was plated with the rest of the meal, like most domestic service. In 2014, a special miso vinaigrette dressing or olive oil was offered. In 2015 the only dressing option was “Pour It On” salad dressing, the same salad dressing found at nicer cafeterias in the U.S., and domestic F flights.

-The salad served in 2015 was awful—a pathetic attempt at a wedge salad that was so dried out and lacking toppings---no blue cheese or bacon--- just a wedge of iceberg lettuce that my wife and I both left on the tray because it was so bad.

-Choice of bread still is the same, and you can still get the King’s Hawaiian bread if you like. However, sadly the premium sweet butter served in a small ramekin, still remains replaced with the cheap butter packets served at family restaurants in the U.S., as well as in Domestic F flights that have a meal with bread.

-The nuts with the sugar-coated one and candied pineapple are still the same, however on this flight in 2015, the were overcooked so that the candied pineapple were rock hard, and almost inedible, and the nuts were burned.

-Surprisingly the entrée selection was improved--- for this particular flight the choice was either a Vegetable Lasagna or Filet. The Filet was surprisingly decent, except that it had yellow Mexican style rice with it , like the kind you get at Mexican restaurants in America—not kidding. Guessing AA’s catering budget couldn’t pay an extra 50 cents per plate for potatoes instead. Putting Filet with Mexican rice was a really odd combination; kind of like a Porsche that someone added “pimped out” rims on the car.

-In 2015 there was an addition, an appetizer, but since this flight was taken the first weekend of March 2015, it was so unremarkable I forgot even what it was.

-Thank God the custom Sundaes are still there--- that hasn’t changed! [the other dessert option is the fruit and cheese plate]

-Sadly, prior to landing, no longer is there a light snack of the fruit and cheese plate, instead, it’s a “help yourself" to the USAirways snack basket in the galley, filled with carb-laiden snacks, bananas, and mini-sandwiches that make 7-11’s sandwiches taste gourmet.

-Water bottle has changed from in 2014 Nestle Pure Life to Dasani in 2015. The Dasani bottle is 20oz versus the 500mL of Nestle Pure life.

-Orchid garnish that was included on the tray in 2014 is gone.

-Linen cloth was gone, replaced with the cheap, paper tray liner that oddly look like the design of the actual trays we had at our public high school cafeteria years ago.

The overall pace of the meal was much quicker in 2015 from the nuts to dessert probably took 40 minutes tops, whereas the pace of the meal in 2014 was equivalent to the pace of a First Class TATL meal. On a flight that’s longer than 8 hours, the former pace in years past was much more refined and preferred as it helped the flight go along quicker.

-Very happy that the Samsung Galaxy Tabs and Bose Noise canceling headsets for F passengers still remains.

Perhaps the most embarrassing thing was that there were not enough menus to distribute to the First Class passengers so the FA’s had to politely ask couples and families to share menus to look at, and order from.

With all of the reductions from 2014 to 2015 for the same route, literally one year later, it’s clear that Di$count Doug & Co.’s "AFS" Hawaii meal reductions probably translated to a ~25% overall cost reduction per passenger with all of the detailed changes listed above.

Thanks Di$count Doug.