I haven't seen this posted yet. I just got off DL 56 (NRT-ATL) on 2 May, and the FAs told us that today was the first day with the new Amenity kits and the new BusinessElite service. Here are my observations:

New Amenity Kits:
The new amenity kits are great. The quality of the kits is definitely a step above any of the kits I can remember in my years of flying with Delta (and this goes back to the CD cases and tie holders, if anyone remembers those!) The kits are very well-constructed with an overflap that is secured with two magnetic catches. After lifting up the overflap, there is a zipper that opens to the main compartment. The contents of the kit are similar to the contents of the old kits, but have been upgraded in some cases. For example, Crest toothpaste and Scope mouthwash are now provided. Inside the kit is a removable zippered mesh pouch which contains most of those things. There are still some LATHER products (lip balm and random goop). The ear plugs appear to have improved but I didn't try them. The socks have improved with little non-slip nubs on the soles. Overall, the new amenity kit is, at least in my mind, the best amenity kit I've ever gotten from Delta (the only thing that would make it better would be the return of the metal bookmark), and it's on a par with, if not better than, the business class amenity kits from any of the other world-class international carriers (many of whom have actually dropped amenity kits for business class entirely!)

Glassware:
I'd better cover the new glassware, given how many people seem to have a glassware fetish (remember the uproar when plastic made an appearance in First Class? ?) The cocktail glasses are now sort of like truncated cones instead of being sort of spherical. According to the FA, the hold less ice. Since I don't care for a lot of ice, I couldn't tell the difference. The wine glasses look slightly different, but I couldn't tell too much, as I wasn't drinking wine. I did notice that the VINUM logo was gone. I guess that means that the VINUM program is gone. I did have a glass of port with my ice cream sundae, and the brandy snifter that they served the port in still looks like a brandy snifter.

Silverware:
The silverware is very odd. The "functional" end of the silverware is VERY small. It sort of reminds me of plasticware in that regard. Actually, the silverware in general is very small but, as I noted, the functional part of the silverware (the cutting part of the knife, the tines of the fork) are even smaller). I suppose it's done to look stylish. The silverware does manage to accomplish it's primary function of moving food from the plate to my mouth. The DCELTA logo and name are on the back of the silverware, not the front, which I thought was sort of odd, but which matches the china, so perhaps there's a reason.

China and Service/Presentation:
The china, the service, and the presentation all have to be lumped together. The reasoning will become clear in a moment. First, the china is all squares and rectangles. it's all white with no decorations or markings. Your nuts come out in a little square bowl. Your bread plate is square and the butter is in a square bowl, etc.

You may have heard that service is no longer done by plate, but rather is done by tray. That is correct, and there is a reason for this. When you choose your appetizer, you no longer choose one appetizer, you now choose two of three appetizers. On our flight, the three appetizer choices were hummus, cauliflower soup, and sushi. I chose hummus and sushi. Recall that the plates are all squares and rectangles. Your salad plate is a long rectangle (the salad was weird - it was not the standard bowl of various lettuces with dressing on top. Instead it was a leaf, then a slice of tomato, then a circle of cheese, then another leaf, then another slice of tomato, then another circle of cheese, and this pattern was repeated six times. They were not stacked vertically, but rather were fanned out on the rectangle plate). Anyway, the FAs have to take all these squares and rectangles and arrange them on a tray, sort of like Tetris pieces. It's much easier to do this in the galley, then bring the tray out and place it in front of you. It actually makes a lot of sense given how they're doing the presentation and it's not that they're trying to be "tacky" or anything. They're actually trying to be quite stylish. Of course, there were some hiccups. For example, that salad I described was supposed to come with these little bottles of oil and vinegar to dress it, but the FAs forgot to pass those out with it (given all the other service stuff they had to contend with, I couldn't blame them). They remembered them though, and came back around with them, so no harm, no foul. The other problem was the sushi. The service instructions didn't say anything about chopsticks (my apologies to anyone Japanese - I know I'm not supposed to call them "chopsticks", but I forget the correct term). I asked the FA how I was supposed to eat sushi with a knife and fork, since I'd never eaten sushi with a knife and fork in my life. Apparently, I was the first person on the plane who actually asked for chopsticks and the FAs didn't think they had been catered (a flight from Japan had NOT been catered with chopsticks? I don't think so!) Anyway, the reread the service instructions and found that the sushi was supposed to be presented with chopsticks and that there WERE chopsticks on board - a grand total of 5 sets! Needless to say, they quickly ran out!

The main course was brought out on an individual large square plate. There was the usual Michelle Bernstien Cardiologist's special (time it was steak, macaroni and cheese, and spinach). I had the salmon, which was surprisingly good. I would say that it was on par with what I would expect to get at a restaurant. Mind you, not what I would get at the Dilworthtown Inn or Le Bec Fin, but the main course was certainly better than some $30-$40 dinners I've had!

Anyway, we've already seen the new, improved regular BusinessElite seats, the 757 BusinessElite seats, and the BusinessElite Suites. We've heard about the bigger pillows and the comforters/duvets. With the new amenity kits, china, and service, it looks like the refreshed BusinessElite product equation is pretty much in place (except for the eventual rollout of the lie-flat seating on the 767s and the deployment of the suites onto the 777-200ERs). I'd say that Delta's international in-flight product is absolutely competitive with anyone else as far as Business Class goes. I still maintain (as I always have) that Delta's ground product is weak and really needs to be bolstered. For example, Delta really needs arrivals facilities in more of their long-haul destinations. Delta really needs to figure out some type of "dine on the ground" option for US to Europe flights (which looks like it will never happen with the closing of the BueinssElite Lounges). Most importantly, Delta (and SkyTeam) need to figure out a way that Crown Room Club members can gain access to SkyTeam lounges and facilities, even when not traveling in premium classes, without being SkyTeam Elite Plus. For example, if a Gold Medallion is a Crown Room Club member, there should be some mechanism whereby the Gold Medallion can secure access to SkyTeam lounges and arrivals facilities when traveling internationally, even if the GM isn't on a premium class ticket. I've previously suggested offering an "International" level of CRC membership that would grant SkyTeam lounge access.

The point is that Delta seems to have the in-flight product pretty much nailed (one little nit is that I would like a larger screen in BusinessElite). Now they need to spend a bit of time working on the ground part of the product.