Here's my two cents. While I don't probably use the dining room as frequently as many of the ppl here (maybe twice a month on average, but 90% of visits at dinner time), I've observed a few things.

Ever since the last handover, the level of service has been very dependant on the individual staff members on duty. There are a few of them who are just excellent. For instance, one presents the menu items and recommends items very well, and service is very polished. The other always makes sure to welcome me back and stop for a quick chat even if she's not serving my table. They also take note when items are not delivered within reasonable time frames and push the bar/kitchen accordingly.

But at the other end of the spectrum, it's a completely different league. Like others have reported, some staff members who don't seem to understand a single word of English, who constantly deliver items to the wrong table and just seem constantly in hurry to get out of the CS interaction. Also, having trained some CS people myself, most of the staff have little to no proactive eye when it comes to anticipating customer requests and wants. Although I do appreciate some of the staff are fairly young, so they're still learning the ropes.

In terms of food quality, I do agree that the menus could use work. However, I've always been able to find some good dishes that suit my taste. E.g. the highlights of the March menu for me were the Thai Beef Salad and the Beef Cheek main. The downside is that the food is not always consistent either. Not a recent case, but I remember having a lamb dish some time late last year. The first try was by far the best lounge dish I've ever had. On the second occasion, however, the dish was inedible and I had to send it back to the kitchen.

For me, I know that I'll have a good experience when I see a particular member of staff on duty. If I don't, chances are that it's going to be mediocre at best.

first that ive heard that CX food is better the QF onboard!
just have to compare the ice-cream, believe that QF uses (or used to use) Maggie Beer but CX uses stock standard Haagan Daaz.

Yep, that's the guy. And I'm sure he remembered you.

He imparted that CX was sincere in wanting to make sure that the Pier F offered the highest quality. He would often go between Pier F and Pier J, and he definitely led by example.

He always asked how the experience was and I'd often say, "No complaints from me," to which he'd always respond that this wasn't a high enough standard for him.

Anyway, I hope he returns soon, but I'm guessing he was assigned elsewhere or was poached by some other firm.

CX uses Movenpick in PEY, J, and F actually, for sometime now I believe.

I honestly think the food at the QF F Lounge in Sydney is slightly superior to that of Pier F, though admittedly, service can be very dysfunctional at both restaurants. Maybe I had a bad day, but I encountered one of the rudest servers at the Sydney QF F lounge, who forgot all our orders. With my experiences at Pier F, it simply is just hard to get the attention of any of the staff to place an order.

Despite that, I think the food aren't that bad at either place, and I actually enjoyed some of the dishes on offer.

If you think both are terrible, wait until you see the pastries and juices they serve and the 'napkins' at the Malaysia Airlines First Lounge Dining at KLIA.

ex-HKG i have seldom had the movenpick for some reason (i read they were changing to it). always seen the hagan daaz... do they mix it up actually?