Resumption of Full Inflight Dining?
Jun 13, 2021, 12:45 am
#136
FlyerTalk Evangelist
Join Date: Jul 2006
Location: Hong Kong, France
Programs: FB , BA Gold
Posts: 15,557
Just had QR41 (DOH-CDG 01;20-07-15).
They changed the usual breakfast to a "Tasting menu" plus "Late night dining" plus "Light continental breakfast".
A very nice change.
They changed the usual breakfast to a "Tasting menu" plus "Late night dining" plus "Light continental breakfast".
A very nice change.
Jun 13, 2021, 6:10 am
#137
Join Date: Nov 2014
Location: LHR, DFW, J Cabins WorldWide
Programs: AA EXP, UA GS, FB Gold, AS MVPG, MR Titanium, VS Gold
Posts: 954
Just did HKG-DOH and DOH-ORD, seems like the full pre pandemic service is back (not that it was that much reduced when I flew the same route back in June last year); but certainly very nice compared to my HK-YVR an vv. on Air Canada in Jan this year...
Jun 14, 2021, 6:51 am
#138
Join Date: Jun 2010
Location: Boston, MA
Programs: EK Gold, A3 *G, AB Gold, Jetblue Mosaic
Posts: 1,386
Do you mean non-preplated and served course by course?
Jun 14, 2021, 10:05 am
#139
FlyerTalk Evangelist
Join Date: Jul 2006
Location: Hong Kong, France
Programs: FB , BA Gold
Posts: 15,557
Unfortunately, I can confirm that it is "enhanced" covid service.
Still reheated main dish (poor). Still awful bread in plastic.
But soup, first dish and main dish served separately, which is good.
What displeased me is the continuous downgrade in red wines. They always had a top red Bordeaux and white Burgundy, plus some lesser-quality wines
A few years back QR had Lynch Bages in J (usually served in F on good airlines).
In the past couple of years they had Chateau La Marzelle, and excellent wine from Saint Emilion well ranked and good vintage.
They just switch to Chateau Phelan Segur 2013. A non ranked cru of an awful vintage year. La Marzelle is still served in the lounge.
The white Burgundy is a mere Chablis 1er cru.
Still reheated main dish (poor). Still awful bread in plastic.
But soup, first dish and main dish served separately, which is good.
What displeased me is the continuous downgrade in red wines. They always had a top red Bordeaux and white Burgundy, plus some lesser-quality wines
A few years back QR had Lynch Bages in J (usually served in F on good airlines).
In the past couple of years they had Chateau La Marzelle, and excellent wine from Saint Emilion well ranked and good vintage.
They just switch to Chateau Phelan Segur 2013. A non ranked cru of an awful vintage year. La Marzelle is still served in the lounge.
The white Burgundy is a mere Chablis 1er cru.
Jun 15, 2021, 4:50 am
#140
Join Date: Apr 2019
Location: Belgium
Posts: 270
Unfortunately, I can confirm that it is "enhanced" covid service.
Still reheated main dish (poor). Still awful bread in plastic.
But soup, first dish and main dish served separately, which is good.
What displeased me is the continuous downgrade in red wines. They always had a top red Bordeaux and white Burgundy, plus some lesser-quality wines
A few years back QR had Lynch Bages in J (usually served in F on good airlines).
In the past couple of years they had Chateau La Marzelle, and excellent wine from Saint Emilion well ranked and good vintage.
They just switch to Chateau Phelan Segur 2013. A non ranked cru of an awful vintage year. La Marzelle is still served in the lounge.
The white Burgundy is a mere Chablis 1er cru.
Still reheated main dish (poor). Still awful bread in plastic.
But soup, first dish and main dish served separately, which is good.
What displeased me is the continuous downgrade in red wines. They always had a top red Bordeaux and white Burgundy, plus some lesser-quality wines
A few years back QR had Lynch Bages in J (usually served in F on good airlines).
In the past couple of years they had Chateau La Marzelle, and excellent wine from Saint Emilion well ranked and good vintage.
They just switch to Chateau Phelan Segur 2013. A non ranked cru of an awful vintage year. La Marzelle is still served in the lounge.
The white Burgundy is a mere Chablis 1er cru.
I’ve only flown QR J a few times during the pandemic, bit I’m just as happy with the chicken biryani in Y as any dish I’ve had in J.
Jun 15, 2021, 6:38 pm
#141
Join Date: Nov 2014
Location: LHR, DFW, J Cabins WorldWide
Programs: AA EXP, UA GS, FB Gold, AS MVPG, MR Titanium, VS Gold
Posts: 954
Honestly besides the bagged bread (note my Garlic bread was not served in plastic, and delivered to me unwrapped. I dont really notice/mind the single tray type service, I am usually pretty hungry by the time the food is ready (after a few glasses of bubbly) so almost prefer the give me all my food at once. Staff have been super attendant and responsive during meal times for refills, anything needed, cleaning away finished parts of the food, so overal still the best J food/service since the pandemic started.
Jun 15, 2021, 8:51 pm
#142
FlyerTalk Evangelist
Join Date: May 2002
Location: NC
Programs: AAConciergeKey/1MM, DL DM/2 MM, UA Gold,Hilton Diamond, IHG Plat, Hyatt Globalist, Marriott Titanium
Posts: 11,977
Agreed with other posters. It's a hybrid service that comes delivered in multiple courses now (soup with the lid, salad, main and dessert all served individually), but all on the tray with bagged bread and plastic-covered dishes. Apparently, one FA has been removed from the crew, which is why the service is abysmally slow on full flights. It took three hours for my meal on SFO-DOH the other day and 1.5 hours on DOH-MLE. FAs are struggling to keep up and working hard without complaining (although many say it's really hard to do dining on demand with one less person up front).
Jun 15, 2021, 11:08 pm
#144
FlyerTalk Evangelist
Join Date: May 2002
Location: NC
Programs: AAConciergeKey/1MM, DL DM/2 MM, UA Gold,Hilton Diamond, IHG Plat, Hyatt Globalist, Marriott Titanium
Posts: 11,977
Another inter assign observation (and curious to know if others have had the same experience). Out of eight flights this past month, all service has been from male FAs. It’s less “doting” for sure and wondering if many female FAs took an out or were not willing to withstand the current changes. Maybe lifestyle changes prevented it. Not judging, just pointing out a trend I saw on a large subset of flights.
Jun 15, 2021, 11:14 pm
#146
Join Date: Nov 2018
Location: HKG, BHX, MAN
Programs: Qatar Gold (OWS), Asiana Diamond (*G)
Posts: 1,493
Another inter assign observation (and curious to know if others have had the same experience). Out of eight flights this past month, all service has been from male FAs. It’s less “doting” for sure and wondering if many female FAs took an out or were not willing to withstand the current changes. Maybe lifestyle changes prevented it. Not judging, just pointing out a trend I saw on a large subset of flights.
It's the CSD who decides the position of the crew before each flight.
Jun 15, 2021, 11:18 pm
#147
FlyerTalk Evangelist
Join Date: May 2002
Location: NC
Programs: AAConciergeKey/1MM, DL DM/2 MM, UA Gold,Hilton Diamond, IHG Plat, Hyatt Globalist, Marriott Titanium
Posts: 11,977
I don’t think that’s right as I know CSD and people fly certain positions with regularity and consistency based on their training. Not on a whim, but maybe certain flights are different?
Jun 16, 2021, 5:53 am
#148
Join Date: Nov 2018
Location: HKG, BHX, MAN
Programs: Qatar Gold (OWS), Asiana Diamond (*G)
Posts: 1,493
Many CSDs confirmed that it's their responsibility to assign positions (or the CS on a single aisle). A F2 will not be in the premium cabin as they don't have the proper training. There are crew who prefer to work in certain positions eg. galley manager.
Jun 20, 2021, 8:12 pm
#149
Join Date: Nov 2014
Location: LHR, DFW, J Cabins WorldWide
Programs: AA EXP, UA GS, FB Gold, AS MVPG, MR Titanium, VS Gold
Posts: 954
Isnt HK Q fun?
Jun 21, 2021, 10:53 am
#150
Join Date: Apr 2020
Location: DFW
Posts: 131
Another inter assign observation (and curious to know if others have had the same experience). Out of eight flights this past month, all service has been from male FAs. It’s less “doting” for sure and wondering if many female FAs took an out or were not willing to withstand the current changes. Maybe lifestyle changes prevented it. Not judging, just pointing out a trend I saw on a large subset of flights.