Originally Posted by
YVR guy
I echo these same comments. On my flight a few days ago SIN-SFO there were 2 bottles of champagne on the entire flight! For a flagship route, how can UA claim to be a world class airline with this level of inventory? Also no sparkling wine was offered as pre-departure drink (no great loss since it is plonk anyways).
When somebody asked, they poured a mini bottle from economy class.
Since UA is now round-trip catering alcohol from the US, they should lock down half of the inventory to be reserved for the return flight. Or better still, go back to the original method of fully restocking in the outport city. This cost saving is sabotage to the Polaris product.
Absolutely agree — they don’t open up the food carts when marked for downroute segment usage; should be same for the alcohol. This isn’t a one time issue, it’s recurring, and the FAs notice it.
The problem is even more ludicrous domestically in Y — they are going to start affecting revenue by inadequately provisioning for-sale food and beverage items. In any business you need products on the shelves to drive the numbers. They are no doubt rewarding themselves for cutting back the Catering expense line item, unaware of its impact on revenue.