Would you reroute yourself 5+ hours to avoid Iberia Trans Atlantic?
 

I have heard nothing but negative/horror stories about IB, especially their ground service. Unfortunately, they are the only carrier that flies to Senegal as far as I know. Would you route around the direct nonstop from USA to Madrid in order to avoid an overnight flight on IB? Would it matter if it were in J?

Thanks.

AA flies from MIA to MAD, if that option works better for you.

Flew them in Y, thought they were fine. Food was alright and they left us alone. Ground staff sucks in Madrid, but not so bad in BCN or Miami.

I would not go to great lengths to avoid IB to/from the US, be it in Y or J, but I admit that I am not a good reference, because I:

- speak Spanish
- prefer "Fino" to Champagne.
- prefer "Pata negra" cured ham to smoked salmon.
- prefer "Rioja" to Bordeaux.
- prefer "Manchego" to Camembert.
- prefer real Colombian coffe to any other.
- prefer Old Jerez Brandy to Scotch/Cognac.
- hate to pay for lousy beer/crappy earphones when in Y.
- dislike FAs who chew gum while taking to me, J or Y.

and yes, IB dragons can be a real pain at times, both in the air and in MAD, but I also have had more than a fair share of PITA airline staff all over the world, so I've learned to roll with the punches.

Edited to add: I want to wish all members of this forum and their families a very Merry Christmas and a Happy New Year. From SCL and MAD, ¡Felices Fiestas!

What is pata negra? In French or Italian it would mean pasta made with squid ink, but I can say nada in Spanish so have no clue.

And I echo Viajero's wishes to all in this forum, and hope they enjoy happy holidays and any wordplay they might find in this post.

Spanish cured ham comes in lots of qualities and prices, depending on origin, animal stock, feeding, etc. The best of the best combination is known as "Pata negra" (black foot), for a piece of ham, usually darker than the rest, coming from Jabugo (a region in Extremadura), from acorn-only fed stock ("bellota"). The term "Pata negra" is also used in Spain in a more general, colloquial, way to denote "top stuff".

Muchas gracias, Viajero.

Looks like the Spanish pata is from the same root as the French patte (foot, as in the colloquial jolie paire de pattes), but not pâte.

Personally, having flown IB and AA in J, I would go for IB.

At least you know that you're in paid Business as opposed to AA where majority are most likely upgrades. IB even though isn't as great as say BA, offers at least an European style of service which IMO is must better than AA anytime.

Absolutely agree. IB is really inferior compared to most other european airlines. But it is still at least as nice as AA, likely even nicer.

So no reason to reroute.

Looks like AF and SA also fly there.

IB has an excellent F service (competitive with BA F in many respects, and better in some), a poor J service (worse than AA in every aspect, worse food, wine, service and much worse seat as it is something like 48 inch pitch with limited recline). IB ground service is awful in MAD and JFK, better elsewhere (even MIA is better than MAD). All this may change soon, IB is moving to the palatial new terminal in MAD in a few months, and installing new J seats. In fact a few planes do have improved seating (their A346s, for example) and worth trying to route on those if you can. But it is really flying F on their 742/743s which is special and worth it. The FAs do speak limited English so it helps a lot if you know some Spanish (I know none and still managed to enjoy the flight but the service is cold for non-Spanish speakers).

I have flown Iberia and it was just fine. Flying transatlantic, I always opt for the shortest flying time and the most direct route.

I recently flew in F from MAD-JFK. One of the best flights ever in F. I was shocked....Caviar, lobster, wonderful service and extremely comfortable seats. On time arrival and no wait at immigration at JFK. Also, the snack was very plentiful. Sat in upper deck of 747 where it was VERY private.....

Were you on Iberia?

Give me une jolie paire de pattes rather than squid ink pasta any day.