New Business class service - from July 2018 - Experiences and Discussion
#106
Ambassador, Hong Kong and Macau
Join Date: May 2009
Location: HKG
Programs: Non-top tier Asia Miles member
Posts: 19,648
"You bunch of retards at office, offering a more intensive experience for passengers while the same set of crew remains the same. With more china plates to collect I can’t wait the passengers complain about the noise we are making while doing the service throughout the whole flight. Dear pax: Start minimise your rest instead of maximising it from now on. And please please don’t complain that about the so called noise. FFS!”
#107
FlyerTalk Evangelist
Join Date: Dec 2004
Programs: CX Green, QF Platinum, BAEC Silver, Hyatt Glob
Posts: 10,780
When I shared this to a crew friend, they told me bread is not served on Brunch service on ORD...was it a new change? or they never served bread even on the old meal service?
I find it a bit ridiculous as Lunch and Supper service would have bread, even afternoon meal service between HKG and TPE/MNL have them....
I find it a bit ridiculous as Lunch and Supper service would have bread, even afternoon meal service between HKG and TPE/MNL have them....
Here are the sample photos from the press event. Most of the breakfast meals don't have bread, but there is one photo where there is a cooked breakfast (not continental) with pastries.
#108
#109
Ambassador, Hong Kong and Macau
Join Date: May 2009
Location: HKG
Programs: Non-top tier Asia Miles member
Posts: 19,648
@royng: YMMV but presentation has no value to me.
They can present food like space food https://en.wikipedia.org/wiki/Space_food as far as I care so long as they improve quality.
I am against any suggestion that presentation increases any value <-- I've seen CX try too hard to tweak presentation but destroying value in the process. This behaviour should be discouraged.
They can present food like space food https://en.wikipedia.org/wiki/Space_food as far as I care so long as they improve quality.
I am against any suggestion that presentation increases any value <-- I've seen CX try too hard to tweak presentation but destroying value in the process. This behaviour should be discouraged.
#110
Join Date: Apr 2001
Location: HKG/HND/OOL
Programs: QF Emerald. SQ Gold.
Posts: 3,143
imagine spoofing client to fly CX with promise of restaurent style food only to find out its blatant lie and utter rip off at best.
in any business key is underpromise and over deliver... not other way around like CX has done. ceo may earn kudos at the media presentation for next 3mth, but imagine backlash when those analyst fly themselves and truth is unfold...
just be truthful, tell the clients we suck at catering but have best bed (not true) and best schedule (maybe) at lowest price for your needs. sell your strength, not the weakness
in any business key is underpromise and over deliver... not other way around like CX has done. ceo may earn kudos at the media presentation for next 3mth, but imagine backlash when those analyst fly themselves and truth is unfold...
just be truthful, tell the clients we suck at catering but have best bed (not true) and best schedule (maybe) at lowest price for your needs. sell your strength, not the weakness
#111
Join Date: Jan 2017
Programs: BA SL, CX GR, IHG Plat Amb
Posts: 569
#113
Join Date: Apr 2017
Location: PVD, BOS
Programs: AA EXP
Posts: 1,664
Looks like folks are definitely starting to notice the new J service on CX...
CX 807 business class ORD to HKG
CX 807 business class ORD to HKG
#118
Join Date: Jun 2015
Location: Jakarta
Programs: Flying Blue, Marco Polo, Skywards, Etihad Guest, IHG, Aeroplan
Posts: 268
I was wondering, for those who have experienced the new service, were the FAs more chatty? more interaction with the passengers as promised? or were they more distressed than ever?
#120
Join Date: Nov 2017
Programs: MPC-DM, Enrich-Plat
Posts: 1,310
Looking at the press presentation pictures, I definitely would call this restaurant quality presentation.
Unfortunately, to let the whole work out properly, the crockery style should reflect the rest of the items.
Ie the food itself as well as the surroundings where the whole is placed.
Compare the avant-garde (alike, I am not a specialist in that) crockery with the green/beige/brownish coloring of the CX cabins. No fit, so to say.
The same for the food on the plates. The style of the food simply does not match with the crockery.
Somebody made a partial solution, so to say.
Today, I did AMS-HKG and the service flow was changed. The tray trolley is no longer hauled through the cabin, though left in the galley and the trays (old style with white cloth), brought to the passengers individually. I considered this to be a positive item. It's less of an assembly line and it does give some more rest in the cabin (ie no flight attendants making a lot of hasty assembly movements in the aisles). The drinks, mains and desert were still done the original way, which felt OK.
Crew was a little more interacting, which I found a positive item, though it was obvious, they did not have enough time to be chatty. On descent, the captain had to request the cabin crew TWICE to prepare the cabin for landing. The first time no action seemed to be taken, crew busy to clean-up the remnants of the breakfast, no announcements made, etc.
I think, CX still has some steps to go, to get the overall picture fitting.
Today’s food was definitely better than before, for both taste and presentation.
Unfortunately, to let the whole work out properly, the crockery style should reflect the rest of the items.
Ie the food itself as well as the surroundings where the whole is placed.
Compare the avant-garde (alike, I am not a specialist in that) crockery with the green/beige/brownish coloring of the CX cabins. No fit, so to say.
The same for the food on the plates. The style of the food simply does not match with the crockery.
Somebody made a partial solution, so to say.
Today, I did AMS-HKG and the service flow was changed. The tray trolley is no longer hauled through the cabin, though left in the galley and the trays (old style with white cloth), brought to the passengers individually. I considered this to be a positive item. It's less of an assembly line and it does give some more rest in the cabin (ie no flight attendants making a lot of hasty assembly movements in the aisles). The drinks, mains and desert were still done the original way, which felt OK.
Crew was a little more interacting, which I found a positive item, though it was obvious, they did not have enough time to be chatty. On descent, the captain had to request the cabin crew TWICE to prepare the cabin for landing. The first time no action seemed to be taken, crew busy to clean-up the remnants of the breakfast, no announcements made, etc.
I think, CX still has some steps to go, to get the overall picture fitting.
Today’s food was definitely better than before, for both taste and presentation.