flyme2

My experience on AC is different. Up until last year, the Service Director would stop by, introduce themselves, engage me in cononversation, and offer any assistance during the flight. During my recent YYZ-FRA flight, the two FA's attending my section spent a good 15 minutes discussing the sequence in which they would take dinner orders. This raised the ire of a pax who was vexed that he was continually being passed over. There were no introductions, very little social interaction, and no ascertaining of my satisfaction with the flight at its termination, something that had always been done by the Service Director in the past. The catering was poor, a decline from the past when even a flight from the Caribbean on Premium Rouge was better. On my most recent UA flights, both TATL and TPAC, the Service Directors were much more hands on and engaging. Although they also did not personally introduce themselves to pax, they did so via the PA system. I had great FA's on these flights. Joan, on the CDG-IAD flight, an ex PAN AM FA, was the epitome of class and was extremely attentive and engaging. Katrina, on my EWR-HKG and again on my HKG-EWR flights, was equally engaging and attentive, actually apologizing to me on my last flight for not being able to converse with me for a longer period. On a recent IAD-FRA flight, seated in the former First class cabin, Michael, the FA attending me, provided service commensurate with the former cabin class. Catering was mediocre, and that is sad, and is certainly something that should be addressed to remain competitive with the Asian and MEA airlines, and those that are catered by Do & Co. I've already stopped eating the mid-flight and breakfast meals, and if the poor catering continues, may just forgo any at all aboard both AC and UA. Unlike so many, I am also not overly fond of NH's offerings. I couldn't manage more than a bite of the filet mignon on my recent ORD-HND flight, it was so tough and overcooked. The bread was stone cold and of poor quality. I know western fare is not their forté, but on routes out of North America, a greater effort should be made. Compare that to similar meals on both LX, HKG-ZRH, and BR, VIE-TPE, and it proves that beef can be properly prepared. Heck, I even had a better meal on a BR short-haul , TPE-HKG. I could go on and on, but flogging a dead horse won't bring it back to life.