GodAtum

Obviously it's going to be biased, but I was sat here watching it fuming! The Do&Co head pastry chef, Wim Deacock, needs to be sacked because his scones are like rocks, even in F.

I'm not sure what they learn at BA's Global "Learning" Academy ... obviously not enough! And only 4 days training to be able to serve in F ... no wonder why people are always complaining about the service

Can I help you

I didn’t think it was that bad in fact I quite enjoyed it but it does go to show how little crew are trained.

crazy8534

Preparing for the usual pasting in the comments but I like Nicky and I like the TPG format and I think it is a good thing that BA are reaching out to media and making a play of trying to differentiate their F service again.

I have personally had some very good recent experiences with the crews that have been through the new "FIRST specialist service" course and although I accept what CIHY says about an overall lack of training in the field, I do think that they are making some kind of effort anyway so that's a start. It seems to me there are still a number of former WW staff around and when you get one of them it is also absolutely top-notch.

Also, completely aside (and I meant to post in the uniform thread) but the staff in the video looked great and as far as I am concerned the new look has settled in very nicely. I think the waistcoats look brilliant on the gentlemen and the shift-dress scarf combo or the silky shirt/scarf combo looks really smart on the ladies. I'll admit still not convinced about the meal service pinny but overall one satisfied customer here.

Can I help you

I noticed they were not wearing the apron which should be worn by all crew even in First, ghastly.

msm2000uk

There was a Teams call earlier this week to discuss the First Specialist program, and despite rumours of it being dropped, it will relaunch next year.

There are also little touches coming back to First, albeit you'll have to be a regular to spot them!

M

Can I help you

Sadly little touches are not enough, BA have up their spend on the catering and beverages as well as service.

Above

Don't follow TPG, but this was entertaining. And, that's what BA want

Mickidon

Couldn’t agree more. One data point from last week: printed menu offered salmon starter. No luck, with ONE loaded for 8 pax. It was amusing to hear the FA apologizing to the many people who asked for it.

FlyingScientist

Did he say "Darren Coe"?

PETER01

This was raised on the board last year with folks reporting only 1 Salmon was loaded. However, later on in that thread it was reported 2 folks had it then on another flight 4 people had it. I was under the impression that when it's on the menu, which it is for the vast majority of the time, there should be 2. I'm not sure what the official policy is but I think F is normally over catered but Salmon doesn't seem to always fall into that category.

FWP - Smoked salmon starter in F

FlyingScientist

Do they add extra salmon if they have Scottish passengers?

PETER01

BA should really simplify this only '1 or 2' Salmon starter thing.

Premier/GGL - Guaranteed Salmon starter.

Gold/Silver - Soups only

Bronze/Blues - Garlic Bread (Garlic Bread? Garlic Bread?)

Anyhow, back on topic it's been a few years since I flew in F however am hoping to rectify that next year. Previously and overall on a low ish double figure amount of BA F flights and service I'd say 90% of the time it was good to excellent. The others were average and once not great at all (very surly and uninterested crew and I think I am an easy/easy going passenger to look after really)

I do find it interesting though reading the whole F service, food menu threads etc

For any Staffers/ex-Staffers.

If this F training is 4 days what was it previously?

flygirl68

I’m trying to remember….. 28 years ago it was 1 or 2 days, no more than 2 for sure. (🤦‍♀️)
I think a big difference from ‘days gone by’, is that we would have an experienced purser and probably a similarly experienced colleague on the day. Although my first time working in F was on a 767 to SEA so only myself and a purser, and I hadn’t done the course at that point, but my purser was brilliantly experienced.

the810

I'm just wondering what's global about the global learning academy.

lwildernorva

Since I know you have BA insight the rest of us lack, I'm intrigued by this observation. I've had two good First experiences but still left vaguely with a feeling that there were things that were slightly off. I know nothing about BA training, but it seems to me that under the right circumstances, four days could be adequate. By right circumstances, I'm assuming that training on safety and regular service are already sufficiently grounded--and I'm aware that my assumption could be wildly inaccurate given the cuts at BA over the years.

But if I'm not far off and we're talking four full days of training based on training a newbie to First, it would seem that one day could focus on crew-passenger interactions outside of food and beverage considerations, one day on professional standards (again ignoring food and beverage as well as the crew-passenger interactions covered otherwise), one day on food, one day on beverages.

Then, it would seem refresher training, one day, should occur at least annually but, ideally, every six months. Of course, informal learning--exchanges with fellow crew during flights about best practices, online and in-house resources that crew could use on their own initiative, and a hard copy training manual that each crewmember would keep and that could be supplemented regularly--should occur in addition to the initial/refresher training.

That's a general view from the outside looking in. I'm interested in what should be added (or subtracted) and how much more in depth training might be. By the way, I'm not just asking as an occasional BA passenger, but picking your brain for training insights that I might use in training others in my own (non-aeronatical) field! And a further by the way, the structure I've set forth above draws on my own experience in that field.