Originally Posted by
subject2load
An interesting report.
Overall I really do like the 787 - but am inclined to agree that (from a passenger perspective) it’s perhaps not ideal for the longer flights, and can give the impression of feeling cramped around the ‘public areas’, as you highlight. I feel it’s ideally suited to 6 or 7 hour sectors.
Re catering service standards and specifically the importance of chilled drinks : you ask why “BA mess up this simple process so often”.
I guess without detailed inside knowledge (perhaps suitably-equipped FT-ers can shed light.....?), it’s difficult to know where exactly things are going wrong on the training side.
One can only speculate on various scenarios .......
A. New CC are NOT actually being taught the finer points of serving champagne, and wine generally.
B. They ARE being taught appropriately - but do not actually pay attention, or absorb the necessary information
C. They DO pay attention ; but when the time comes to put their learning into action, they either forget, can’t be bothered (or perhaps a combination of both).
What is the solution, I wonder ...?
agree with this.
the staff generally spending time chatting as opposed to making sure the drinks are being chilled
the issue of speaking on the galley - a consistent issue in my opinion. I am not interested in what they drank In HK or KUL at the expense of my sleep