Delta Premium Cabin Cost Cutting
Mar 30, 2017, 8:59 am
#78
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Mar 30, 2017, 12:38 pm
#80
Join Date: Dec 2010
Location: Washington, DC
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Love it!
I always just found them to be cheap compared to the "upscale" brand Delta is trying to push as D1. I can also never get the pepper out.
It's one of those odd, minor, items that doesn't bring D1 up to the level of other international J class products.
It looks like they are changing with the new "upgrades" starting April 1.
https://www.wired.com/2017/03/delta-...gn-30000-feet/
I always just found them to be cheap compared to the "upscale" brand Delta is trying to push as D1. I can also never get the pepper out.
It's one of those odd, minor, items that doesn't bring D1 up to the level of other international J class products.
It looks like they are changing with the new "upgrades" starting April 1.
https://www.wired.com/2017/03/delta-...gn-30000-feet/
Mar 30, 2017, 6:59 pm
#82
Join Date: Mar 2011
Location: New York, NY
Programs: AA ExPl, DL PM, UA Silver, Hyatt Globalist, Marriott Titanium, probably some others
Posts: 4,102
Mar 30, 2017, 7:32 pm
#83
Suspended
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Apr 2, 2017, 6:17 pm
#84
Join Date: Mar 2011
Location: New York, NY
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Posts: 4,102
Apr 3, 2017, 9:27 pm
#85
Join Date: Jan 2000
Location: Canada
Programs: AS, DL, UA, Hyatt, SPG
Posts: 2,574
Love it!
I always just found them to be cheap compared to the "upscale" brand Delta is trying to push as D1. I can also never get the pepper out.
It's one of those odd, minor, items that doesn't bring D1 up to the level of other international J class products.
It looks like they are changing with the new "upgrades" starting April 1.
https://www.wired.com/2017/03/delta-...gn-30000-feet/
I always just found them to be cheap compared to the "upscale" brand Delta is trying to push as D1. I can also never get the pepper out.
It's one of those odd, minor, items that doesn't bring D1 up to the level of other international J class products.
It looks like they are changing with the new "upgrades" starting April 1.
https://www.wired.com/2017/03/delta-...gn-30000-feet/
I'm worked in in-flight project management in a previous life, and that's the kind of stuff that would get me excited. Sad, but true.
I can't help but wonder if there is a Virgin Atlantic influence to some of the elements and upgrades to some of the soft product lately.
Anyway, end of OT 😶
Apr 3, 2017, 9:32 pm
#86
Join Date: Jan 2000
Location: Canada
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I worked for the sadly now defunct World Airways for a while. The random charters took them literally all over the globe. I honestly don't know how onboard service managed to get a 350 pax aircraft fully catered pretty much every where they went. Those DC10 galleys had carts and galley boxes from just about every other airline
Apr 5, 2017, 4:39 pm
#87
Join Date: Jul 2010
Location: Brooklyn
Programs: DL PM, Bonvoy Platinum
Posts: 827
I'd also welcome a fruit/cheese plate instead of dessert, but I can't imagine a way that DL (or most airlines) could manage to serve the cheese at an appropriate temperature. Even in D1, when in theory the cheese could have been approaching room temperature while the previous courses were served, the cheese is too cold to have any flavor.
Apr 5, 2017, 4:59 pm
#88
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I'd also welcome a fruit/cheese plate instead of dessert, but I can't imagine a way that DL (or most airlines) could manage to serve the cheese at an appropriate temperature. Even in D1, when in theory the cheese could have been approaching room temperature while the previous courses were served, the cheese is too cold to have any flavor.
Apr 5, 2017, 6:51 pm
#89
Join Date: Jul 2010
Location: Brooklyn
Programs: DL PM, Bonvoy Platinum
Posts: 827
To be fair, from a food safety perspective I'd rather be served cheese that is too cold than cheese that has been at or near room temperature for a little too long. I wouldn't be surprised if the FA guidance on serving cheese/dessert plates also errs on that side of things.