Jan 19, 2018, 5:19 pm
Last edit by: makin'miles
New Club World Service 2017
Effective July 6, 2018, new bedding products expected to be on all Club World flights, worldwide (including LHR, LGW and LCY services).
New catering and bedding
Routes on which the new catering and bedding are in operation.
Launched October 2017
London Heathrow - New York JFK
Launched February 2018 (all from London Heathrow LHR):
Boston (BOS), Baltimore (BWI), Dubai (DXB), Newark (EWR), Philadelphia (PHL), Washington (IAD), Hong Kong (HKG)
Launched March 2018 (LHR)
San Francisco (SFO), Los Angeles (LAX), San Josι (SJC), San Diego (SAN). Las Vegas (LAS), Phoenix (PHX), Seychelles (SEZ from 25 March)
Launched 4 April 2018 (LHR)
Houston (IAH), Miami (MIA), Dallas Fort Worth (DFW), New Orleans (MSY).
Launched 1 May 2018 (LHR) - (Bedding previously launched on DEN, ATL, SEA, YVR)
Denver (DEN), Atlanta (ATL), Austin (AUS), Nassau-Grand Cayman (NAS-GCM), Seattle (SEA), Vancouver (YVR), Calgary (YYC), Nashville (BNA)
Launched 17 May 2018 (LHR) - (Catering previously launched on ORD, YUL, YYZ)
Toronto (YYZ), Montrιal (YUL), Chicago (ORD)
Launched 1 July 2018 (LHR) - (Bedding previously launched on CPT, JNB, SIN, SIN-SYD)
Cape Town (CPT), Johannesburg (JNB), Singapore (SIN), Singapore-Sydney (SIN-SYD)
Launched 1 August 2018 (LHR) - (Bedding previously launched)
Abu Dhabi (AUH), Bahrain (BAH)
Launched 1 September 2018 (LHR) - (Bedding previously launched)
Delhi (DEL), Kuwait (KWI), Muscat (MCT)
Launched 1 October 2018 (LHR) - (Bedding previously launched)
Buenos Aires (EZE), Jeddah (JED), Mexico City (MEX), Rio de Janeiro (GIG), Riyadh (RUH), Santiago (SCL), Sao Paulo (GRU), Tokyo Haneda (HND), Tokyo Narita (NRT)
Launched 28 October 2018 (LHR) - (Bedding previously launched)
Abuja (ABV), Accra (ACC), Bangkok (BKK), Bangalore (BLR), Beijing (PEK), Chennai (MAA), Hyderabad (HYD), Kuala Lumpur (KUL), Lagos (LOS), Mumbai (BOM), Nairobi (NBO), Shanghai (PVG)
Launched 2018
London City (LCY) - New York (JFK)
Bedding only routes (as of 31 May 2018)
Bedding now launched on all LHR services
AMM, BEY, CAI, DME, DOH, ICN, IKA, LAD, TLV (IKA and LAD routes subsequently terminated; catering on remaining LHR routes expected to launch in December 2018).
LGW routes: White Company products expected to be on all LGW flights effective 06 July 2018, at which time all Club World routes worldwide will feature the new bedding product (see post 1367). Reports that new bedding loaded on LGW-JFK in late June (see post 1349).
Effective July 6, 2018, new bedding products expected to be on all Club World flights, worldwide (including LHR, LGW and LCY services).
New catering and bedding
Routes on which the new catering and bedding are in operation.
Launched October 2017
London Heathrow - New York JFK
Launched February 2018 (all from London Heathrow LHR):
Boston (BOS), Baltimore (BWI), Dubai (DXB), Newark (EWR), Philadelphia (PHL), Washington (IAD), Hong Kong (HKG)
Launched March 2018 (LHR)
San Francisco (SFO), Los Angeles (LAX), San Josι (SJC), San Diego (SAN). Las Vegas (LAS), Phoenix (PHX), Seychelles (SEZ from 25 March)
Launched 4 April 2018 (LHR)
Houston (IAH), Miami (MIA), Dallas Fort Worth (DFW), New Orleans (MSY).
Launched 1 May 2018 (LHR) - (Bedding previously launched on DEN, ATL, SEA, YVR)
Denver (DEN), Atlanta (ATL), Austin (AUS), Nassau-Grand Cayman (NAS-GCM), Seattle (SEA), Vancouver (YVR), Calgary (YYC), Nashville (BNA)
Launched 17 May 2018 (LHR) - (Catering previously launched on ORD, YUL, YYZ)
Toronto (YYZ), Montrιal (YUL), Chicago (ORD)
Launched 1 July 2018 (LHR) - (Bedding previously launched on CPT, JNB, SIN, SIN-SYD)
Cape Town (CPT), Johannesburg (JNB), Singapore (SIN), Singapore-Sydney (SIN-SYD)
Launched 1 August 2018 (LHR) - (Bedding previously launched)
Abu Dhabi (AUH), Bahrain (BAH)
Launched 1 September 2018 (LHR) - (Bedding previously launched)
Delhi (DEL), Kuwait (KWI), Muscat (MCT)
Launched 1 October 2018 (LHR) - (Bedding previously launched)
Buenos Aires (EZE), Jeddah (JED), Mexico City (MEX), Rio de Janeiro (GIG), Riyadh (RUH), Santiago (SCL), Sao Paulo (GRU), Tokyo Haneda (HND), Tokyo Narita (NRT)
Launched 28 October 2018 (LHR) - (Bedding previously launched)
Abuja (ABV), Accra (ACC), Bangkok (BKK), Bangalore (BLR), Beijing (PEK), Chennai (MAA), Hyderabad (HYD), Kuala Lumpur (KUL), Lagos (LOS), Mumbai (BOM), Nairobi (NBO), Shanghai (PVG)
Launched 2018
London City (LCY) - New York (JFK)
Bedding only routes (as of 31 May 2018)
Bedding now launched on all LHR services
AMM, BEY, CAI, DME, DOH, ICN, IKA, LAD, TLV (IKA and LAD routes subsequently terminated; catering on remaining LHR routes expected to launch in December 2018).
LGW routes: White Company products expected to be on all LGW flights effective 06 July 2018, at which time all Club World routes worldwide will feature the new bedding product (see post 1367). Reports that new bedding loaded on LGW-JFK in late June (see post 1349).
New Club World Service 2017 - catering and bedding experiences and reactions
Mar 19, 2018, 12:32 am
#977
Join Date: Oct 2010
Location: Switzerland
Programs: AY+ Platinum, SK Gold, BAEC Silver, airbaltic VIP, Radisson VIP
Posts: 6,531
Aftter several enjoyable experiences on the JFK flight, this week I had my first experience of the "long" West coast version of the new service and on an A380 at that.
[If I start with the slightly bad, though only partly/possibly related, the flight was delayed a little due to a catering delay. Not sure if it is in any way related to the new concept but that was certainly not the ideal start of the trip especially as boarding was a right mess - people crowding the whole boarding area with complete disregard for group number lanes, nobody policing anything, people with babies and wheelchairs unable to access priority boarding, etc. There was also no sparkling water on the flight and toilets had empty soap and lotion containers at the start of the flight!]
With that out of the way, I think that the new concept works particularly well on those longer flights in terms of both quantity and quality. The crew seemed a little panicked (did not propose the soup or the choice of dressing with the salad, or the warm brownie dessert, etc) but they managed to serve the meal quite quickly. Aperitif served about 1h30 after take off on the little trays. New powdered almond/dried corn snack which I did not really like.
Meal itself started about 1h45 into the flight. My crayfish starter was nice for the most part (a green creamy thing was not but the crayfish itself and lemon gel was). The other starter was goat cheese which looked pretty. I also had the side salad which was fresh and very pleasant. As mentioned, I was not offered the choice of dressing (got the vinaigrette which was fine, I would have preferred to try the other but not enough to return the plate and embarrass the nice crew).
The choice of mains was not my favourite but my braised beef was quite substantially better than most CW main and much prettier too. The meat was cut as a very neat cube, it was served with slow braised barley with meat and veg, and some Chantenay carrots and leek (the leek was not well washed and felt sandy. That would be my only complaint about the dish). Other choices were a chicken tagine with couscous and grilled courgette or vegetarian pasta.
For dessert, I had the raspberries and blueberries. Bizarrely, to me, this (compared to the usual ghastly melon and grape thing) epitomises the step up in catering better than any other dish. it was lovely. I also had the orange tart, the same as the previous version. The chocolate 'delice' did not look nice, I would have liked to taste the brownie but none offered and my query puzzled the crew ('I don't think we have that?' -- looking at me queryingly). Cheese plate looked nice but I already had one in the ccr! First meal over just under 3h30 after take off.
Second meal started with a trout timbale which I had - not memorable taste wise but very pretty - or tomato mozzarella. Mains were a roast chicken breast with peas, broad beans, and sweet potato mash which I had (very nice except the unseasoned mash), chicken sandwich (two chicken dishes out of three plus one in the first meal was too many!) or an oriental salad with salmon. Dessert was deconstructed banoffee. Too sweet but nice. The second meal started about 1h45 before landing which was good.
Also the flight (LAX) had the new bedding.
On the whole, a great improvement again for West coast flight ^^^
[If I start with the slightly bad, though only partly/possibly related, the flight was delayed a little due to a catering delay. Not sure if it is in any way related to the new concept but that was certainly not the ideal start of the trip especially as boarding was a right mess - people crowding the whole boarding area with complete disregard for group number lanes, nobody policing anything, people with babies and wheelchairs unable to access priority boarding, etc. There was also no sparkling water on the flight and toilets had empty soap and lotion containers at the start of the flight!]
With that out of the way, I think that the new concept works particularly well on those longer flights in terms of both quantity and quality. The crew seemed a little panicked (did not propose the soup or the choice of dressing with the salad, or the warm brownie dessert, etc) but they managed to serve the meal quite quickly. Aperitif served about 1h30 after take off on the little trays. New powdered almond/dried corn snack which I did not really like.
Meal itself started about 1h45 into the flight. My crayfish starter was nice for the most part (a green creamy thing was not but the crayfish itself and lemon gel was). The other starter was goat cheese which looked pretty. I also had the side salad which was fresh and very pleasant. As mentioned, I was not offered the choice of dressing (got the vinaigrette which was fine, I would have preferred to try the other but not enough to return the plate and embarrass the nice crew).
The choice of mains was not my favourite but my braised beef was quite substantially better than most CW main and much prettier too. The meat was cut as a very neat cube, it was served with slow braised barley with meat and veg, and some Chantenay carrots and leek (the leek was not well washed and felt sandy. That would be my only complaint about the dish). Other choices were a chicken tagine with couscous and grilled courgette or vegetarian pasta.
For dessert, I had the raspberries and blueberries. Bizarrely, to me, this (compared to the usual ghastly melon and grape thing) epitomises the step up in catering better than any other dish. it was lovely. I also had the orange tart, the same as the previous version. The chocolate 'delice' did not look nice, I would have liked to taste the brownie but none offered and my query puzzled the crew ('I don't think we have that?' -- looking at me queryingly). Cheese plate looked nice but I already had one in the ccr! First meal over just under 3h30 after take off.
Second meal started with a trout timbale which I had - not memorable taste wise but very pretty - or tomato mozzarella. Mains were a roast chicken breast with peas, broad beans, and sweet potato mash which I had (very nice except the unseasoned mash), chicken sandwich (two chicken dishes out of three plus one in the first meal was too many!) or an oriental salad with salmon. Dessert was deconstructed banoffee. Too sweet but nice. The second meal started about 1h45 before landing which was good.
Also the flight (LAX) had the new bedding.
On the whole, a great improvement again for West coast flight ^^^
Mar 19, 2018, 12:41 am
#978
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
More than 3.5h for the whole meal on a day flight, 1.5h for a first beverage after take off is absolutely unacceptable. 40m tops is what I consider acceptable in J on a day flight. 20-30m on a short night flight (I except 20m on the UD of a 747 where most of my BA short red eyes are spent but tolerate 30m otherwise).
Aftter several enjoyable experiences on the JFK flight, this week I had my first experience of the "long" West coast version of the new service and on an A380 at that.
[If I start with the slightly bad, though only partly/possibly related, the flight was delayed a little due to a catering delay. Not sure if it is in any way related to the new concept but that was certainly not the ideal start of the trip especially as boarding was a right mess - people crowding the whole boarding area with complete disregard for group number lanes, nobody policing anything, people with babies and wheelchairs unable to access priority boarding, etc. There was also no sparkling water on the flight and toilets had empty soap and lotion containers at the start of the flight!]
With that out of the way, I think that the new concept works particularly well on those longer flights in terms of both quantity and quality. The crew seemed a little panicked (did not propose the soup or the choice of dressing with the salad, or the warm brownie dessert, etc) but they managed to serve the meal quite quickly. Aperitif served about 1h30 after take off on the little trays. New powdered almond/dried corn snack which I did not really like.
Meal itself started about 1h45 into the flight. My crayfish starter was nice for the most part (a green creamy thing was not but the crayfish itself and lemon gel was). The other starter was goat cheese which looked pretty. I also had the side salad which was fresh and very pleasant. As mentioned, I was not offered the choice of dressing (got the vinaigrette which was fine, I would have preferred to try the other but not enough to return the plate and embarrass the nice crew).
The choice of mains was not my favourite but my braised beef was quite substantially better than most CW main and much prettier too. The meat was cut as a very neat cube, it was served with slow braised barley with meat and veg, and some Chantenay carrots and leek (the leek was not well washed and felt sandy. That would be my only complaint about the dish). Other choices were a chicken tagine with couscous and grilled courgette or vegetarian pasta.
For dessert, I had the raspberries and blueberries. Bizarrely, to me, this (compared to the usual ghastly melon and grape thing) epitomises the step up in catering better than any other dish. it was lovely. I also had the orange tart, the same as the previous version. The chocolate 'delice' did not look nice, I would have liked to taste the brownie but none offered and my query puzzled the crew ('I don't think we have that?' -- looking at me queryingly). Cheese plate looked nice but I already had one in the ccr! First meal over just under 3h30 after take off.
Second meal started with a trout timbale which I had - not memorable taste wise but very pretty - or tomato mozzarella. Mains were a roast chicken breast with peas, broad beans, and sweet potato mash which I had (very nice except the unseasoned mash), chicken sandwich (two chicken dishes out of three plus one in the first meal was too many!) or an oriental salad with salmon. Dessert was deconstructed banoffee. Too sweet but nice. The second meal started about 1h45 before landing which was good.
Also the flight (LAX) had the new bedding.
On the whole, a great improvement again for West coast flight ^^^
[If I start with the slightly bad, though only partly/possibly related, the flight was delayed a little due to a catering delay. Not sure if it is in any way related to the new concept but that was certainly not the ideal start of the trip especially as boarding was a right mess - people crowding the whole boarding area with complete disregard for group number lanes, nobody policing anything, people with babies and wheelchairs unable to access priority boarding, etc. There was also no sparkling water on the flight and toilets had empty soap and lotion containers at the start of the flight!]
With that out of the way, I think that the new concept works particularly well on those longer flights in terms of both quantity and quality. The crew seemed a little panicked (did not propose the soup or the choice of dressing with the salad, or the warm brownie dessert, etc) but they managed to serve the meal quite quickly. Aperitif served about 1h30 after take off on the little trays. New powdered almond/dried corn snack which I did not really like.
Meal itself started about 1h45 into the flight. My crayfish starter was nice for the most part (a green creamy thing was not but the crayfish itself and lemon gel was). The other starter was goat cheese which looked pretty. I also had the side salad which was fresh and very pleasant. As mentioned, I was not offered the choice of dressing (got the vinaigrette which was fine, I would have preferred to try the other but not enough to return the plate and embarrass the nice crew).
The choice of mains was not my favourite but my braised beef was quite substantially better than most CW main and much prettier too. The meat was cut as a very neat cube, it was served with slow braised barley with meat and veg, and some Chantenay carrots and leek (the leek was not well washed and felt sandy. That would be my only complaint about the dish). Other choices were a chicken tagine with couscous and grilled courgette or vegetarian pasta.
For dessert, I had the raspberries and blueberries. Bizarrely, to me, this (compared to the usual ghastly melon and grape thing) epitomises the step up in catering better than any other dish. it was lovely. I also had the orange tart, the same as the previous version. The chocolate 'delice' did not look nice, I would have liked to taste the brownie but none offered and my query puzzled the crew ('I don't think we have that?' -- looking at me queryingly). Cheese plate looked nice but I already had one in the ccr! First meal over just under 3h30 after take off.
Second meal started with a trout timbale which I had - not memorable taste wise but very pretty - or tomato mozzarella. Mains were a roast chicken breast with peas, broad beans, and sweet potato mash which I had (very nice except the unseasoned mash), chicken sandwich (two chicken dishes out of three plus one in the first meal was too many!) or an oriental salad with salmon. Dessert was deconstructed banoffee. Too sweet but nice. The second meal started about 1h45 before landing which was good.
Also the flight (LAX) had the new bedding.
On the whole, a great improvement again for West coast flight ^^^
Last edited by sts603; Mar 19, 2018 at 1:22 am
Mar 19, 2018, 1:01 am
#979
Join Date: Oct 2007
Location: London
Programs: BA - Gold for Life, CCR & GGL; IC Spire Elite Ambassador; Diamond Hilton Honors; Hyatt Discoverist
Posts: 6,720
Perhaps as it was the late flight (some were asleep) and many had eaten or the ground as well, but few on the UD had the second light snack. I think the fact that the main meal service had only ended say 90 minutes earlier may also have been a reason.
Mar 19, 2018, 1:23 am
#980
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
We dont have enough salads so we have been told not to offer them, I like the watercress mouse with the crayfish.
When we were trained we were told to offer all the choices and allow two and three if its available when everyone had chosen, now we dont push anything so that everyone gets a choice.
When we were trained we were told to offer all the choices and allow two and three if its available when everyone had chosen, now we dont push anything so that everyone gets a choice.
Mar 19, 2018, 1:30 am
#981
Join Date: Mar 2003
Location: NYC/PSP
Programs: AA EXP, A3 Gold
Posts: 4,106
Mar 19, 2018, 1:54 am
#982
FlyerTalk Evangelist
Join Date: Jul 2002
Programs: Mucci des Hommes Magiques et Magnifiques
Posts: 19,097
So the original idea was to prompt the customer to take two choices (in some ways in line with the old approach - starter+salad - but with more flexibility). Now they have already reduced catering so that its only catered for one to give people choice but the crew can allow a second starter or addition of salad or soup if asked by proactive customers?
Mar 19, 2018, 2:10 am
#983
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
Have crew been told to deny requests for more than one or two dishes?
Mar 19, 2018, 2:19 am
#984
FlyerTalk Evangelist
Join Date: Jul 2002
Programs: Mucci des Hommes Magiques et Magnifiques
Posts: 19,097
I have posted this before, here are the previous and new quantities.
OLD
100% starters and 100% salads. Total 200%.
NEW
100% starters, 20% salads and 20% soup. Total 140%.
OLD
100% starters and 100% salads. Total 200%.
NEW
100% starters, 20% salads and 20% soup. Total 140%.
The process now is to not offer more than one choice and then only 40% hopefully ask for something else.
Mar 19, 2018, 2:19 am
#985
Join Date: Feb 2008
Location: Canada
Programs: BA Silver
Posts: 1,254
Have there been many instances where customers are turned down who ask for a starter + salad? If not, then perhaps BA has just got the ratios correct. However, I'm never fan of "you need to be proactive" in premium cabins. Too many people will never have travelled that airline before or be a member of a forum like this and simply have no idea something is available in order to ask for it. If the menu doesn't give an indication that you can have both, many people wouldn't think to ask. I don't think crew necessarily have to explicitly mention it, but it should be listed on the menu somewhere. THe same goes for things like slippers or pyjamas in F when they aren't proactively offered. Some might not know they even exist.
Mar 19, 2018, 3:11 am
#986
Join Date: Feb 2009
Location: Chelsea
Programs: BA Gold
Posts: 1,227
Mar 19, 2018, 3:18 am
#987
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,927
@orbitmic where were you seated? Hopefully with that wait you were sitting at the very back of the cabin. Still no excuse for such a long wait, irrespective of where you were sat.
Mar 19, 2018, 3:27 am
#988
Join Date: Aug 2007
Location: Spitalfields, London
Programs: BA Gold, KFC 'The Colonel's Club' Palladium tier, Mucci des Visions Cιlestes du Nord-Pas-de-Calais
Posts: 2,327
I have posted this before, here are the previous and new quantities.
OLD
100% starters and 100% salads. Total 200%.
NEW
100% starters, 20% salads and 20% soup. Total 140%.
OLD
100% starters and 100% salads. Total 200%.
NEW
100% starters, 20% salads and 20% soup. Total 140%.
The process now is to not offer more than one choice and then only 40% hopefully ask for something else.
Mar 19, 2018, 4:23 am
#989
Suspended
Join Date: Nov 2004
Location: London
Programs: BA GGL, AA 1MM LT GLD, SPG PLAT, National Exec Selc, Hilton Diamond, Hyatt Plat, Marriott Silver
Posts: 8,278
Have there been many instances where customers are turned down who ask for a starter + salad? If not, then perhaps BA has just got the ratios correct. However, I'm never fan of "you need to be proactive" in premium cabins. Too many people will never have travelled that airline before or be a member of a forum like this and simply have no idea something is available in order to ask for it. If the menu doesn't give an indication that you can have both, many people wouldn't think to ask. I don't think crew necessarily have to explicitly mention it, but it should be listed on the menu somewhere. THe same goes for things like slippers or pyjamas in F when they aren't proactively offered. Some might not know they even exist.
Mar 19, 2018, 4:31 am
#990
FlyerTalk Evangelist
Join Date: Jul 2002
Programs: Mucci des Hommes Magiques et Magnifiques
Posts: 19,097
Firstly there is always going to be waste if you want to give a choice but I think not offering all customers a salad is a mistake, with the old service very rarely were the salads left uneaten.
With the new service even though we have low quantities of salad we usually end up with some of these leftover as we do
With the new service even though we have low quantities of salad we usually end up with some of these leftover as we do
not proactively offer these.
BA needs to make up their minds if this new service is meant to be an improvement and if it is give us more quantities so that we can actively promote what we have.
BA needs to make up their minds if this new service is meant to be an improvement and if it is give us more quantities so that we can actively promote what we have.