lost_in_translation

Perhaps I got unlucky but I was served a dried out piece of fish with a couple of sad looking vegetables last week - I certainly wouldn't describe it as superb.


The crew on both this segment and the return were early 20s and so inexperienced they weren't even capable of setting a table properly which could explain it, I suppose...

Magnus77

Best you fly with me. I cant stand the stuff always refuse it when offered. Guess more for the rest of you 😉

andymcdonnell

Similar to my flight to JFK last month so. Surely BA should be putting their most senior crew in F like other airlines do

crazy8534

I think about 50% of my flights in the past few months I’ve had former WW crew and they were absolutely fantastic. No doubt that the return/Eastbound legs are less enthusiastic but when you are only getting 1 night down-route after flights of DFW/MIA length I can understand it at least. No doubt I feel it makes a huge difference when you can get FFD and eat well beforehand and not need to bother with an evening meal on board. JFK and the CCR used to be great for that.

mclachlan4321

Do BA put more experienced crew on certain flights in F over and above others? ie are some F routes served better than others?

ijgordon

Would it kill you to post the route too so people don't have to look it up?

Yes to lamb and pork! Although I agree pork is relatively uncommon, but you can do a pork shank or tenderloin, or shoulder works well in a stew/curry. Duck should be there as well, confit, breast, etc. On Delta business class I recently did a special pre-order (e.g., not on the on-board menu) of "Duck Parmentier" which is basically a duck shepherd's pie and was quite yummy!.

And on the fish, would maybe be nice to see scallops or lobster.

crazy8534

Not really- the crew themselves choose their routes and although this used to be quite heavily influenced by seniority my understanding is not so much since the contracts changed at the time of Covid. There are some good stories about the old days and what CC had to do to get a trip to Buenos Aires, for instance, and how certain delays might be financially beneficial.....!!

When MF first started there was a split between WW and MF long-haul routes (much debated on FT, of course) so that routes that were served by the A380 and had MF might tend to have less experienced crew whereas if you were on a 747 to JFK you had WW and they had been doing it for many years (generally). But that was only really short term and the crews now are dispersed with a mix of long and short haul and you find very experienced crew across the fleet including on A380s, 777s and 787s in F. They should all have been trained to a minimum standard and I think you would be worrying unnecessarily if you thought there was anything much more than a very tiny chance of getting CC who were totally disinterested or somehow incompetent. Most are proud to work for BA and enjoy serving in F; IME anyway.

mclachlan4321

calm down 😂

wfiring12

I was on BA 55 to JNB last month and opted to eat in the CCR despite it being the earlier of the two departures. Came back a few days ago and also opted to eat beforehand in the First Dining of the GL in JNB. My partner ate on the plane and said it was ok but nothing special.

Grande Annee

That looks dreadful

Flyertalker001342

No wonder you found it dry. This is not fish, it is saddle of rabbit. I hope you had the Bordeaux with it.

Flying Doctor

Ha ha! I really like that small Concorde Lounge for Dining in F - especially if you have connected. The food is nice and they are quite efficient with drinks etc there. Always a good bet. I do tend to snack in there and then eat on the plane as I find 12 hours with no food a bit much (and rarely eat breakfast) but that's just me!
FD.

Magnus77

Pork on the 192 from DFW

dwugson

Deleted, menu not shown in full

ttama

Nice menu I'd happily eat most of that.