I can't believe none of you have warned him about banging his head on the overhead....
He'll do it even with the warning.

I have started traveling with a large day pack stuffed to the gills (about 1' by 1.5' by 10"), and can cram that into the overhead bins on the 145s. If a carryon is malleable and not much taller and wider that 1' (or a tad more), you can probably cram it in.

im sure it isnt a hard cased bag, thusly you will have room to get it in. If it has wheels on it as some do today its a much greater chance of it Not fitting in. Im sure a laptop bag will fit in just as well. I got carried away saying a purse. But wanted to let them know that although there is a Bin, its a very far cry from what one will find on a Mainline

Also if it wont fit and gets taken away then I would want to make sure to either have locks on it or remove any valuables, least they disappear while being loaded or unloaded into the Hold. Thusly going on the assumption that it will be Gate checked, Im sure the proper precautions would have been made. Assuming the Bins are big enough for anything, I doubt the proper precautions would have been taken

I carry my weekend bag (medium duffel) on CO RJs all the time. Squish-ability is definitely the key.

I'm 6'3" and father is 6' - somehow I think there's going to be a few headbangs despite warnings. The duffle that I had mentioned is indeed very squishable, so I think I can quash any notion of gate checking.

6'-3" Not only will you bang your head on the overhead but you'll get the scar of shame exiting the plane. (The door opening is really low)
Have fun at the Air Force Museum. I try to get there every few years and it's a full day.

Bumping my own thread for the end of the trip - RJ experience was dare I say fun. I didn't even bump my head - at all. IMO, XJet is way more gooder than CHQ...had the privilege of sampling both along with a leg on CommutAir. I turned out to be wrong about gate checking - checked on all 4 flights.

Some people would consider the following a stereotypical comment, but I don't care: does Cleveland's Jewish population have anything to do with the quality of the bagels in the airport? ^^^^ if so. I thought only the NYC area knew bagels.

Ask about Hangar 18, where the alien bodies are. Oh, BTW, my fathers uncle's plane is hanging at W-P, but i don't remember which one. They also have a ME262, one of my favorites.

A friend of mine who moved from NY to Cleveland tells me that the city on the Cuyahoga is far more urbane and cultured than it gets the credit for.

On an asociated note (very OT) one should not assume that bagels and Jews go together. One of NY's most highly regarded bagelries, H & H Bagels (too massive and sweet to my taste), was created in the early 70's by two Puerto Rican partners. One partner sold out (and was tragically murdered driving a livery car in the Bronx a few years ago) and the other partner has realized the American Dream.

Point well taken - I don't make the automatic association as some people still might (hence phrasing it as a question), but there are still certain stereotypes out there regarding ethnicities and their attendant specialties that are not necessarily negative or incorrect...when people think diners, most people still think Greek, no? Or even if the thought is there, is it now somehow un-PC to admit it?

edit: forgot to add misplaced ethnicity story of my own to match yours: ever hear of Tito's Vodka? Great example there...people think vodka, the immediate assumption might be Russian or Polish. Nah. Mexican. Distilled in Texas. No joke.

It is a mistaken association. Many assume Jews make lots of good bagels. In reality, Jews tend to EAT good bagels, regardless of who bakes them. And preferably with a smoked fish and a good shmear at the luncheon following a Bar Mitzvah or something.

Very true, although the bagel clearly transcended its yiddishkeit quite some time ago and is now firmly a part of the mainstream American popular food culture, in much the same way as pizza is no longer strictly an Italian dish.

I knew I was old school (or should I write old schul?) when I walked into a hip bagel shop in Boulder a few years and involuntarily recoiled when I saw blueberry bagels...

Now, if you want a truly Jewish bread, try a bialy, which never made it mainstream because it doesn't keep nearly as well.

Finding a good bialy (even in New York) is very challenging. There are only two or three great bialy bakers left in NYC.

Spinach, sun-dried tomato, whole wheat everything and natural grain (there are oats on the outside, among other strange things) are just a few of the "varieties" that exist now in the local shop here in NYC. I've also seen the blueberry ones and chocolate chip at various locations.

Growing up we had a very limited selection: Plain, sesame, poppy, cinnamon raisin, pumpernickel, onion and garlic were the choices, along with bialies. Everything else is, IMO, a shonda. I'm somewhat inclined to give the everything bagel a pass since the basic ingredients are the same as the historically approved list, but I still haven't really decided.

The bialy dough is different from bagel dough, the prep is different and most importantly, back in the last century, bagel bakers and bialy bakers belonged to different unions so the two products could never be made in the same bakery. (The preceding information is from my deceased parents so I can't truly validate it.)

I much prefer a bialy to a bagel, particularly the tasteless gentile product that's taken over the bagel world, but they're almost impossible to find.

[QUOTE

Some people would consider the following a stereotypical comment, but I don't care: does Cleveland's Jewish population have anything to do with the quality of the bagels in the airport? ^^^^ if so. I thought only the NYC area knew bagels.[/QUOTE]

only NYC and Detroit have decent bagels. its the water. CLE is an almost, although I cant believe anything at any airport is really good.