Most indolent BA flight crew ever?
#16
Join Date: Jan 2005
Programs: BA Gold, VS Silver, Marriott Ambassador, HH diamond IHG plat
Posts: 629
F LHR-Newark recently: enthusiastic crew, pleasant enough but three of them didn't know how to work the table on the 787 and told me they had never done it before, but "the details are in the leaflet"! I often think of the LHR-IST crews as unmotivated as I am often on this route and the crew seem to spend as much time as possible in the galley even though they seem to get a decent layover there. There is a lot of time to provide a good service to passengers on that route but often they just don't seem bothered.
#17
Join Date: Oct 2015
Location: NT Australia
Programs: QF WP
Posts: 4,149
F LHR-Newark recently: enthusiastic crew, pleasant enough but three of them didn't know how to work the table on the 787 and told me they had never done it before, but "the details are in the leaflet"! I often think of the LHR-IST crews as unmotivated as I am often on this route and the crew seem to spend as much time as possible in the galley even though they seem to get a decent layover there. There is a lot of time to provide a good service to passengers on that route but often they just don't seem bothered.
#18
Join Date: Feb 2013
Programs: BAEC Silver
Posts: 190
I had a near-identical experience (to OP) when flying LHR-YVR in CW last Jan (tired old 747, upper deck, half-empty, made to feel a nuisance for e.g. asking for red wine top-up when my meal arrived, then eventually having to go to galley to get it myself while they chatted and dawdled over trays, because I had specifically wanted it to go with the beef and there was no sign of it - just one example).
The relation to original post is to ask, is there any connection between 'less valued routes' and equipment/service (older planes, poorly-motivated crew, low passenger loads)? This occasion certainly felt like a 'poor relation' flight compared to LHR-JFK.
The relation to original post is to ask, is there any connection between 'less valued routes' and equipment/service (older planes, poorly-motivated crew, low passenger loads)? This occasion certainly felt like a 'poor relation' flight compared to LHR-JFK.
#19
Join Date: Sep 2007
Location: London
Programs: BA Gold, Star Alliance Silver
Posts: 231
The crew members should be identified and then sacked. If they don't want the job, there are plenty of others that do!
Shame to let the airline / brand and rest of the hard working crew down like this.
Shame to let the airline / brand and rest of the hard working crew down like this.
#20
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,882
[QUOTE=stevie;30749403]BA management are hardly going to admit their introduction of MF crew on lower wages and worse conditions are neg
Last edited by HMPS; Feb 7, 2019 at 8:19 am Reason: Deleted- wrong placement of comments on my part.
#21
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,882
F LHR-Newark recently: enthusiastic crew, pleasant enough but three of them didn't know how to work the table on the 787 and told me they had never done it before, but "the details are in the leaflet"! I often think of the LHR-IST crews as unmotivated as I am often on this route and the crew seem to spend as much time as possible in the galley even though they seem to get a decent layover there. There is a lot of time to provide a good service to passengers on that route but often they just don't seem bothered.
I had a near-identical experience (to OP) when flying LHR-YVR in CW last Jan (tired old 747, upper deck, half-empty, made to feel a nuisance for e.g. asking for red wine top-up when my meal arrived, then eventually having to go to galley to get it myself while they chatted and dawdled over trays, because I had specifically wanted it to go with the beef and there was no sign of it - just one example).
The relation to original post is to ask, is there any connection between 'less valued routes' and equipment/service (older planes, poorly-motivated crew, low passenger loads)? This occasion certainly felt like a 'poor relation' flight compared to LHR-JFK.
The relation to original post is to ask, is there any connection between 'less valued routes' and equipment/service (older planes, poorly-motivated crew, low passenger loads)? This occasion certainly felt like a 'poor relation' flight compared to LHR-JFK.
Why fire them ? Who recruited and trained them ? Who supervises them ? Why not FIRE THEM ?
#22
FlyerTalk Evangelist
Join Date: Aug 2002
Location: London
Programs: Mucci. Nothing else matters.
Posts: 38,642
So IMHO the answer is no.
#24
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,882
#25
Join Date: Mar 2018
Programs: BAEC Silver
Posts: 58
Wanted to provide some positive feedback. Flew BA123 F to Doha 31/1 MF crew that were excellent, good service, friendly without being intrusive. I fly 4-5 times a year, a mix of long haul F and CE, and agree the crew make a big difference to the experience. Generally I find crew, MF or not, to be good with the occasional disappointment.
#26
Join Date: Sep 2014
Location: Melbourne, Australia
Programs: AY Platinum, UA Premier Platinum, OneWorld Emerald, VA Platinum
Posts: 558
Shame to hear about the OP's experience. I've only flown BA 3 or 4 times (as I'm Melbourne based) and each time I've found the crew to be excellent. Not too "in your face" but competent, friendly and engaging. My favorite ever crew member was on BA SIN>LHR upper deck. I can't remember her name but I remember she lived in Brighton, England. Wonderful lady to chat to, and she looked after my 2 boys like they were her own.
#27
Join Date: May 2010
Location: London
Programs: BA Gold, AF/KL Gold, Marriott Gold
Posts: 830
We had a very similar experience as the OP on a flight back from JFK last year. Seated on the upper deck on a red-eye the crew was so dismissive and gave the impression that they could not be bothered. Was a struggle to get dinner and any request (e.g. another glass of water) was met with a huff and a long wait.
Can understand the flight time may have played a part, but not the kind of service you would expect in business. On the plus side, me and the wife still joke about it and the experience has been set as the benchmark for comparison of all other crews.
Can understand the flight time may have played a part, but not the kind of service you would expect in business. On the plus side, me and the wife still joke about it and the experience has been set as the benchmark for comparison of all other crews.
#28
FlyerTalk Evangelist
Join Date: Jul 2002
Location: SE1, London
Posts: 23,360
Absolutely. Ive also had great service on busy flights, poor service on quiet trips, amazing service down the back and crappy up front. There is no rhyme or reason.
#29
Join Date: Aug 2006
Location: Switzerland
Posts: 1,568
I'm not and never have been cabin crew. However, I used to work in a bar. For the first few months, the manager (later fired for stealing) was lazy and we all followed his lead. We'd sit around drinking and eating whatever we wanted for free. We served customers of course, but they felt like a distraction and we never rushed. We didn't usually bother clearing glasses as we found that eventually customers brought them back themselves. It was fun!
After he was fired the new manager ran a tight ship. We weren't allowed any alcohol, only soft drinks. If anyone offered to buy us a drink we would say we're not allowed and can they please tip in the jar instead if they wanted. We cleaned glasses, served customers with a smile and generally ran around keeping things clean and organised. For the first few days I missed lazing around and the free drinks! But then I realised I enjoyed the "proper" working environment more. I felt a sense of achievement, customers were happy, and it led to a small promotion (well, as far as a student can be promoted working in a pub!).
Why type all that self-indulgent stuff? What I'm saying is ... I'd expect all/most BA crew to do a great job if their leader motivates them by doing the same. So the fault lies with the CSD/CSM or whatever the manager is called.
After he was fired the new manager ran a tight ship. We weren't allowed any alcohol, only soft drinks. If anyone offered to buy us a drink we would say we're not allowed and can they please tip in the jar instead if they wanted. We cleaned glasses, served customers with a smile and generally ran around keeping things clean and organised. For the first few days I missed lazing around and the free drinks! But then I realised I enjoyed the "proper" working environment more. I felt a sense of achievement, customers were happy, and it led to a small promotion (well, as far as a student can be promoted working in a pub!).
Why type all that self-indulgent stuff? What I'm saying is ... I'd expect all/most BA crew to do a great job if their leader motivates them by doing the same. So the fault lies with the CSD/CSM or whatever the manager is called.
#30
Join Date: Apr 2015
Location: SYD
Programs: BAEC GGL, HH D, QFF, EB
Posts: 404
Most of my recent LH have been MF, some of the crews have been fine, others have been fantastic really proactive. My worst crew in the last year was a WW which was just going through the bare minimum on the way back to LHR. As I just wanted to sleep after the PHX do I was fine, requested what I wanted and passed out.
At LHR loads of muttering from other passengers. As has been said, managers with a poor attitude produce poor staff, good managers produce good staff. My best flights always seem to have the CSM/CSD/Purser that appears to want to provide a good service. If BA are to improve consistency they should be reviewing their managers and properly rewarding the good ones.
At LHR loads of muttering from other passengers. As has been said, managers with a poor attitude produce poor staff, good managers produce good staff. My best flights always seem to have the CSM/CSD/Purser that appears to want to provide a good service. If BA are to improve consistency they should be reviewing their managers and properly rewarding the good ones.