Getting back to the serious nature of this evaluation, I concur. My only experience flying CO was a recent FF ticket to Santiago, Chile in BusinessFirst. Out of Newark, the nuts were warm and the service almost as good as I was led to believe it would be. (I say almost, since it was not the epitome of J-class when compared to other airlines, but it was not too bad.)

The return from Santiago was another matter. Cold nuts and the rest of the service was mediocre, including the food. I had to ring several times to get wine with my courses, and even then I was looked at as being strange wanting to change from a white to a red for the main course. (Not only that, I had the audacity to ask to sample all wines aboard to compare them.)

Which leads to a new line of discusson for participants which I'll post separately as well: Airlines are finally going out of their way to improve the wine selections in the front cabin(s), but for the most part flight attendents are ignorant about how to serve wine. It is not good enough to serve each course, but not to also offer a refill or change of wine immediately. Having to wait until the whole rest of the cabin has been served before considering coming through with "top ups" is an insult to those of us who eat and drink in a civilized fashion.

Am I the only person who experiences such lack of understanding by flight crews on the wine front?