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Coronavirus Reduced Inflight Food and Beverage Restrictions as of 03/2020 and changes

Coronavirus Reduced Inflight Food and Beverage Restrictions as of 03/2020 and changes

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Old Jul 18, 20, 5:00 am   -   Wikipost
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Temporary changes include scaled back food and beverage service, closing additional Admirals Club lounges, maximizing social distancing on aircraft, and short-term suspension of checked pets

FORT WORTH, Texas — as of Friday, 20 Mar 2020 American Airlines is making several changes in service and policies as it continues to respond to coronavirus (COVID-19) and its impact on customers. These changes include temporarily closing more Admirals Club lounges, reducing flight attendant-customer interaction and maximizing space between customers on aircraft.Reduced food and beverage service — link To further provide for social distancing and minimal contact between flight attendants and customers, American will offer limited food and beverage options from March 27 through April 30. The reduced service will be based on flight length and destination. Full service will resume once the COVID-19 situation has stabilized. American is exploring and expects to make bottled water and snacks available at the gate in the near future.

For all flights shorter than 2,200 miles (typically less than 4 1/2 hours):

  • Alcohol will not be available in Main Cabin. Alcohol will be available on request in first class.

    • Beverages available on request and limited to water, canned beverages or juice.

      • No snacks or food for purchase will be served.

        • Meals will not be offered in first class.

For all flights longer than 2,200 miles (typically more than 4 1/2 hours), including transcontinental and flights to Hawaii:

  • Alcohol will not be served in Main Cabin and Main Cabin Extra except on long-haul international flights. Alcohol will be available in first class.
  • Other Main Cabin beverages will be served as usual.
  • No snacks or food for purchase will be served. Main Cabin meals will be served on long-haul international flights.
  • First and business class meals will be served on one tray versus in courses.
American will also suspend predeparture beverage service on all flights.

"Our flight attendants spend the most time with our customers and play a critical role in ensuring the safety and well-being of our customers," said Jill Surdek, Senior Vice President of Flight Service. "As a result of working with our flight attendant team and the Association of Professional Flight Attendants, we are taking these necessary steps today and will continue to update our policies in response to guidance from the CDC."

See photos if detail in first post.


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Old Aug 1, 20, 12:30 pm
  #781  
 
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As a data point on LAX-DCA (AA19) we started off with the cheese plate and no PDB, but the snack basket made two passes and is now “on demand,” and all drinks are “on demand,” including adult beverages.
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Old Aug 1, 20, 12:33 pm
  #782  
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Originally Posted by cmd320 View Post
I've definitely seen them heated right in the ramekins before. I can usually tell when the ramekin is served very hot.
I have too! But those ramekins are also definitely not flammable. (Nut packaging probably isn't either - i just could see flight attendants not wanting to deal with any potential thoughts of risk. And maybe they would have thought it was dirty to put passengers' brought-onboard food into the oven even before coronavirus.)
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Old Aug 1, 20, 12:54 pm
  #783  
 
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Originally Posted by chrisny2 View Post
I suspect they might not because they wouldn't have a foil pan like the nuts normally come in - and they wouldn't know whether the packaging could be a fire risk.
Think about it, if you were another passenger, how would you feel about the flight crew heating up any sort of food that a random passenger brought on board, from an unverified source, with unknown contaminants (allergens, pathogens, etc), in the same oven that they heat up your meal in, especially in this day and age?

In this era of reduced touchpoints and minimized risk of disease transmission, it's unthinkable and would never happen. Even if you as the person bringing something on board know exactly what's in it, that it was hygienically packed, that you have tested negative for covid, etc., there is no way for the crew to verify any of that information. It would be a shocking lapse of protocol if it actually happened.
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Old Aug 1, 20, 1:08 pm
  #784  
 
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Originally Posted by standbyalldtime View Post
Think about it, if you were another passenger, how would you feel about the flight crew heating up any sort of food that a random passenger brought on board, from an unverified source, with unknown contaminants (allergens, pathogens, etc), in the same oven that they heat up your meal in, especially in this day and age?

In this era of reduced touchpoints and minimized risk of disease transmission, it's unthinkable and would never happen. Even if you as the person bringing something on board know exactly what's in it, that it was hygienically packed, that you have tested negative for covid, etc., there is no way for the crew to verify any of that information. It would be a shocking lapse of protocol if it actually happened.
Being that it's going in an oven I doubt I would really care?

FAs use the ovens to heat their own food all the time.
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Old Aug 1, 20, 1:21 pm
  #785  
 
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Originally Posted by cmd320 View Post
Being that it's going in an oven I doubt I would really care?

FAs use the ovens to heat their own food all the time.
Nonetheless, it's going to be handled and passed through common galley areas. Even if disease weren't the primary consideration, issues like allergens (what if the brought-from-home nut mix has peanuts) and other liabilities abound.

It would definitely be a violation of policy, but I suppose I shouldn't say it would never happen. You never know what an individual FA would do. I certainly wouldn't expect it.

​​​​​​An FA heats up his or her own food accepts liability for their own actions, cause they know where it came from presumably. If it were determined that cross-contamination from their food made somebody else sick, they would certainly be held responsible.
​​​​
That same FA would be significantly less willing to accept liability for food that a random passenger brings on board.

​​
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Old Aug 1, 20, 4:03 pm
  #786  
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Originally Posted by standbyalldtime View Post
random passenger brought on board, from an unverified source, with unknown contaminants (allergens, pathogens, etc), in the same oven that they heat up your meal in, especially in this day and age?

LOL I'm talking about an unopened bag of Planter's peanuts I bought at A26, not an IED.

There are plenty of passengers every day who bring onboard snacks (I always bring chex mix on board). I don't see a flight attendant making the announcement "welcome aboard folks. If you have any snacks you may hiding deadly pathogens, biological agents, anthrax, ragweed etc please place them in the garbage".
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Old Aug 1, 20, 4:06 pm
  #787  
 
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Originally Posted by enviroian View Post
LOL I'm talking about an unopened bag of Planter's peanuts I bought at A26, not an IED.

There are plenty of passengers every day who bring onboard snacks (I always bring chex mix on board). I don't see a flight attendant making the announcement "welcome aboard folks. If you have any snacks you may hiding deadly pathogens, biological agents, anthrax, ragweed etc please place them in the garbage".
there's a big difference between bringing something on board for your own consumption and asking them to put it in the oven with the rest of the meals to heat them up.

especially if you are bringing planters peanuts on board, perhaps the most common allergen. I can't imagine that they would ever put that in the oven.
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Old Aug 1, 20, 4:27 pm
  #788  
 
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Originally Posted by standbyalldtime View Post
there's a big difference between bringing something on board for your own consumption and asking them to put it in the oven with the rest of the meals to heat them up.

especially if you are bringing planters peanuts on board, perhaps the most common allergen. I can't imagine that they would ever put that in the oven.
Right...

I guess it really just depends on how much you’re willing to slip the FA along with the bag of peanuts.
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Old Aug 1, 20, 8:04 pm
  #789  
 
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Originally Posted by enviroian View Post
LOL I'm talking about an unopened bag of Planter's peanuts I bought at A26, not an IED.

There are plenty of passengers every day who bring onboard snacks (I always bring chex mix on board). I don't see a flight attendant making the announcement "welcome aboard folks. If you have any snacks you may hiding deadly pathogens, biological agents, anthrax, ragweed etc please place them in the garbage" oven .
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Old Aug 1, 20, 9:56 pm
  #790  
 
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My FIL flew LAS-DCA today and they didn't provide the fruit and cheese box...flight left Vegas about 1:45, but I was surprised to hear when we picked him up.
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Old Aug 2, 20, 4:18 am
  #791  
 
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Originally Posted by chrisny2 View Post
I suspect they might not because they wouldn't have a foil pan like the nuts normally come in - and they wouldn't know whether the packaging could be a fire risk.
The issue of putting food of unknown source in the oven is definitely an issue, but this is the real obstacle. Nut packaging is all over the map. There are “foil” looking wrappers that have flammable plastic layers, at the same time there are plastic, see-through wrappers that are actually heat resistant, counter to what most people think would be safe. A FA isn’t going to know which are which unless marked, and in almost all cases the small wrappers are not marked because most people don’t throw individual nut packets in a 350 degree oven.

Funny enough, at one point years ago (pre-CO) United actually sourced nut packets in plastic, non-foil packets that were designed for the ovens onboard. I don’t think they worked as well as expected though, I think I only saw them heated twice.
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Old Aug 2, 20, 9:05 am
  #792  
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Sadly the F service is all over the map. As far as the "ovens." Did you ever stop to think what the typical restaurant oven must be like.
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Old Aug 2, 20, 3:34 pm
  #793  
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Please review the topic of this thread and help us keep discussion on track... Thanks. /Moderator
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Old Aug 3, 20, 11:02 am
  #794  
 
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Originally Posted by Herb687 View Post
Last time I flew MIA-TPA (this was pre-COVID) I was also able to enjoy not one but two cocktails in F. And I think the aforementioned snack mix too. The very nice FA even cheated a bit and let me keep my drink until we were almost "outer marker inbound." That was on an A319 so preparing the F cabin and galley for landing is twice as quick as on a 738/321.

I don't fly intrastate within Texas on AA all that often but I can't remember not having a full bar service when in F.
I love the MIA TPA flights, especially at night. You are so right about sitting back and just hanging with the non-revs sitting up front.
Whatever there is to eat and drink, they will bring it out. And nice people.
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Old Aug 3, 20, 11:27 am
  #795  
 
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Originally Posted by Herb687 View Post
I don't fly intrastate within Texas on AA all that often but I can't remember not having a full bar service when in F.
Once airborne, I also have had full bar service offered on each of my flights in F including AUS-DFW and DFW-AUS. Though next week I have my first flights since January so we'll see.
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