I realize this is an older thread, but reading it made me smile.

US serves drinks in plastic cups. Only 40-45% of CO’s domestic flights have First Class. DL rarely serves hot meals. AA rarely serves meals (well, it’s not really true, but their meal policies are inconsistent… a flight from, say, ORD-MCO will receive no meal service b/c the departure time is in between meals, but then a flight from ORD-MIA taking off at the same time will). But because NW serves meals from a cart, they have the worst service in the sky!

I just flew a trans-con flight outbound on NW & return on CO - got upgraded both ways due to the free trial silver on CO - NW from MSP-PDX & CO PDX-EWR - the NW first was okay, the food wasn't spectacular - but the CO flight was about 10x nicer - leather seats, nice headrest, great food & GREAT service - this was my first time in CO's first & the first time in NW's first - I'm going for Silver on NW this year (legitimately) and the free trial from CO has encouraged me to try to take CO flights as opposed to NW flights when there are stronger upgrade possibilities.

CO offers the best First Class product of any USA-based carrier... the problem is that only 40-45% of CO flights have First Class. I wouldn't go as far to say it's "10x" better than NW although it's clearly a few notches higher. However, once my purchased travels are completed with CO, I will no longer fly them -- their consumer service is absolutely horrible these days... and I'm tired of having to call (when checking on itineraries, upgrades, etc.) more than once just to speak with somebody who's fluent in English. Not to mention that my upgrade percentage on CO is less than 50%...

FC on NW has to be taken into proper context. For elites, it is most likely a benefit (100% so far this year for me as Platinum). Any elevation in service from coach (when paid for coach) is a bonus and appreciated as such.

Would I pay for FC domestic on NW? Probably not unless that is the only seat available.

Would I pay for an upgrade? Probably on the long segments.

For my money, NW offers the best service I could hope for (but always room for improvements http://www.flyertalk.com/forum/wink.gif). Over the years I have flown competitors and I find myself frustated in coach, despite elite status. I think that if NW was to take away free upgrades for elites, many on this board would be very upset.

You only have to read the CO forum to get an answer to this question....

PS It's also another reason so many CO elites fly NWA instead of CO

I don't think that this is necessarily true. The cost savings and elimination of the galley position have more to do with how the food is boarded than with how it is served. If the food is boarded in heating containers and needs to be plated, then yes, you either need a galley attendant or the aisle attendant(s) will have some extra work. However, the meals can be loaded pre-plated, as they currently are, and hand-run from the galley. This would be essentially as quick as serving from the cart, but would have a classier appearance.

On a side note, the nice restaurants that serve food from carts generally serve from formal serving trolleys, rather than from galley carts... there is a significant difference in appearance. Some airlines use these too... American regularly serves made-to-order things, like salads, cheese plates, and ice cream sundaes, from serving trolleys in First internationally, and it's very classy. Totally different, though, from coming through with a galley cart.

Spot on, fromYXU. http://www.flyertalk.com/forum/smile.gif

I am not trying to take a slap at Delta, please don't think that, but that is one of the two reasons that caused me to leave Delta airlines back in 1998, LONG before the present Medallion benefit melt-down.

FC is still better than coach, and I can deal with the lessened service, just don't make me take 52 round trips a year mostly in coach.

I have hand run meals from the galley on NBA, NFA, and NHL charters. The service takes 2-3X as long. Have you ever worked in the position of FA? Do you have any idea what is involved in setup and service? Next time you are on a full WBC flight, ask the FA's about hand running the meals and have them show you what we do. You have no clue.

T/BE20/G,

I trained as a executive chef in the early 1980's and am familiar with the many various of service i.e. French, Russian, English butler, American, Modified American, buffet, etc.

On a/c there are many additional considerations (narrow aisles, turbulence, etc) that make it more efficent to serve from a cart.

Also everything for your meal is already on the cart which allows the meal to be served much quicker.

I cannot imagine why you would want to wait for a much, much less efficent service.

RC

[This message has been edited by Radiocycle (edited 08-07-2003).]

Well... I agree with you on a few points, but couldnt they bring us the tray from the galley... that would be fine to me vs taking it out of the cart that looks like it's been used since WW II. One thing i do hate is the whole "unwrapping" of the meal in front of me. Just not as elegant as the other long haul carriers. It will be interesting thought, to see what the new service looks like on the A330 roll-out.

Since the $1500. crosscountry Y fares are not common anymore nwa has had to watch costs more carewfully. The second F/A setting up the trays in the galley, while it adds to the overall ambiance and service, it comes at an additional cost.

I would rather see nwa avoid bankruptcy than spend more on FC meal presentation/service.

Just my $.02

RC

Maybe its just me, but I don't care what kind of service I get - its the seat in FC and the feeling of grandeur for a lower class person like myself.

True, but for example... appetizer service in WBC. Typically on a 744 there are 2 FA's doing the service in front. One cart per FA, on either side. I think to make it a little better, one FA could unwrap in the galley area or at L1 and the other bring it forward on the tray... Though I feel the hot service should be served from the cart.