Originally Posted by
st530
Sent by a friend taking a 4-month travel nursing gig in Saipan (route was a steal for $1,600 one-way in F with IAH-HNL on a Polarisized 772 and HNL-GUM on a 773).
Friend said the short rib was "not amazing but not terrible."
It's beyond me why they can't just walk the cabin with the damn ice cream bowls on a tray and hand them to customers so the dessert isn't a sloppy soup by the time the entree is finished. You don't even need to collect the trays - just eyeball who is ready for dessert and offer them an ice cream cup, then you pick up the tray when everything is finished. Or replace the ice cream with a slide of cheesecake or chocolate cake, the same product that's served in many a UC right now. Is there no one in the company that doesn't see how leaving a bowl of ice cream on a tray for 20 minutes might lead to a disappointing experience for the customer?
The lack of logic with United's catering and service delivery is just so incredibly frustrating.