'A Very British Airline' : BA Documentary, airs BBC2 from Mon 2 June
Jun 4, 2014, 6:06 pm
#316
Join Date: Sep 2011
Location: England
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We got a chuckle out of the galley chat regarding the 'Pinot Grizz' on the wine list.
Did anyone else notice the poster that was fuzzed out near the beginning - it seemed they showed the same poster a little later, and all it comprised was BA's logo and 'Welcome' - weird that it was obscured.
Did anyone else notice the poster that was fuzzed out near the beginning - it seemed they showed the same poster a little later, and all it comprised was BA's logo and 'Welcome' - weird that it was obscured.
Jun 4, 2014, 6:33 pm
#317
Join Date: Nov 2009
Location: GCM
Posts: 1,009
Well I did think when I posted that comment to make an addendum regarding White Merlot. As you may know (assuming you are a wine buff) that White Merlot is a nickname for a rose style wine made from Merlot grapes. Either way, it would have a rose colour so no embarrassment required.
see here
Jun 4, 2014, 7:51 pm
#320
Join Date: Feb 2008
Location: CLE
Posts: 1,886
I must say my jaw dropped when I saw the amount of slap on her, makes some of the girls on a Saturday night in Liverpool look positively plain!
Did anyone else see the (it was on National Geographic I think last year) series about Dubai Airport? They had a feature about Emirates' CC training, and they were taught exactly how to apply make up, all had the same pearl earrings and the same standard of slap on their faces. They all looked so elegant, quite how you'd expect when you picture the times when flying still had glamour.
Did anyone else see the (it was on National Geographic I think last year) series about Dubai Airport? They had a feature about Emirates' CC training, and they were taught exactly how to apply make up, all had the same pearl earrings and the same standard of slap on their faces. They all looked so elegant, quite how you'd expect when you picture the times when flying still had glamour.
Jun 4, 2014, 8:32 pm
#321
Join Date: Mar 2009
Location: Maidenhead, UK
Programs: BAEC
Posts: 447
When they came out with 'snapshots' I had visions of them using a time machine to roll people back to their prior state to undo the damage of failing 
A few seconds later I figured out ... they were talking about and have subsequently added the word, and many other phrases from the show, to my buzzword bingo list.
The overnight engineering was far more interesting. Less makeup, less training, less irrelevant food talk, and much much more engineering would be a perfect episode 2!
Oh, and 10,000 free Avios for anyone who watches all the episodes
A few seconds later I figured out ... they were talking about and have subsequently added the word, and many other phrases from the show, to my buzzword bingo list.
The overnight engineering was far more interesting. Less makeup, less training, less irrelevant food talk, and much much more engineering would be a perfect episode 2!
Oh, and 10,000 free Avios for anyone who watches all the episodes
Jun 4, 2014, 8:36 pm
#322
Join Date: Aug 2006
Location: In the sticks
Programs: VS FC Gold, BA EC Gold, Amex Centurion, EK Gold, ex-G-ATVK driver
Posts: 1,865
As well as the cringeworthiness of "contracting with each other" (does that mean the crew all go on a team diet?), it was with much frustration that their chef only got to try the ovens in F on the A380 for real when he was on the plane on its first revenue flight to LAX.
This is one of the two fundamental problems with the catering in BA F. As well as the chef not having the same equipment on the ground to test his creations with, I also noticed that the diner on his own testing the food on the ground was, just like the Gatwick telly program a couple of years back, someone who wouldn't know a croquette potato from a confit duck.
And by the way, coincidentally I had confit duck a couple of weeks ago LHR-DFW in F and somewhat unsurprisingly, it was a sorry tale of overdone grey chewy carpet. May be that croquette potato would have been nicer.
(On the plus side I had a yummy braised beef with a spicy sauce JNB-LHR last week in F, but sadly not enough sauce).
This is one of the two fundamental problems with the catering in BA F. As well as the chef not having the same equipment on the ground to test his creations with, I also noticed that the diner on his own testing the food on the ground was, just like the Gatwick telly program a couple of years back, someone who wouldn't know a croquette potato from a confit duck.
And by the way, coincidentally I had confit duck a couple of weeks ago LHR-DFW in F and somewhat unsurprisingly, it was a sorry tale of overdone grey chewy carpet. May be that croquette potato would have been nicer.
(On the plus side I had a yummy braised beef with a spicy sauce JNB-LHR last week in F, but sadly not enough sauce).
Jun 4, 2014, 8:47 pm
#323
Join Date: Nov 2003
Location: Here and there
Programs: AA EXP
Posts: 1,560
As well as the cringeworthiness of "contracting with each other" (does that mean the crew all go on a team diet?), it was with much frustration that their chef only got to try the ovens in F on the A380 for real when he was on the plane on its first revenue flight to LAX.
Jun 4, 2014, 10:52 pm
#325
Join Date: Mar 2012
Location: London
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Jun 4, 2014, 11:38 pm
#326
Join Date: Oct 2004
Location: JER
Programs: BA Silver
Posts: 354
Jun 5, 2014, 12:14 am
#327
Join Date: Mar 2014
Location: EXT
Programs: British Airways Executive Club, Virgin Atlantic Flying Club
Posts: 294
Let's contract with each other
Can we please all contract with each that there will be no further one-upmanship on the colour of Merlot in this thread?
Thank you and have a greaaaaat flight guys!
Thank you and have a greaaaaat flight guys!
Jun 5, 2014, 12:27 am
#328
Join Date: Oct 2004
Location: JER
Programs: BA Silver
Posts: 354
Jun 5, 2014, 12:59 am
#330
Join Date: May 2014
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