This is first class?
Dec 8, 2000 | 8:33 am
#1
Original Poster
Join Date: Jun 2000
Location: Manhattan, NY
Programs: USAir AA Hilton
Posts: 3,567
This is first class?
Although I've had an aviator's number for quite some time, I've never flown TWA. I'm top elite on US, and have 20k-30k miles in 2 or 3 other airlines. Recently, I had to get to SMF last minute, and the US rate was unbelievable - actually they all were - apparently the clt-smf combination means the consumer loses big time, BUT... TWA was the lowest by about $900, so I booked it and was rather please about the F for Y deal.
On the first CLT-STL leg- about 2 hours - at 1:55 EST, the entire food service consisted of pretzels. THAT'S IT! I was stunned. I had missed lunch, but figured however bad it was, I'd get something on the plane.. not!
The STL-SMF leg was in excess of 4 hours. Within 50 minutes of departure, they had completed the entire food service and cleaned up! Food service consisted of coming down the aisle with the big cart, asking if you wanted beef filet or chicken caesar salad, pulling it out, unwrapping it, and plopping it on your tray. The salad, entree, and desert (ice cream yet) were all there simultaneously, just like in coach. The ice cream was mostly melted by the time I finished my steak, the salad was made yesterday sometime because it was so sadly wilted it was pitiful, and the roll was so hard it was absolutely unbreakable - even with a knife - I swear the honest truth - you COULD NOT break the roll. The FA said they had more bread, but it was just as hard.
I've flown first on a lot of airlines - AA, DL, US, NW, CO - and it's apparent to me why TWA has to give their's away - who would pay for it??
I supposed to return tomorrow morning - I'm calling US right now to say PLEASE find a way to get me on your flight!
Is this typical? It was valuable for me, 'cause I'm seeing US in a better light today http://www.flyertalk.com/forum/smile.gif
[This message has been edited by svpii (edited 12-08-2000).]
On the first CLT-STL leg- about 2 hours - at 1:55 EST, the entire food service consisted of pretzels. THAT'S IT! I was stunned. I had missed lunch, but figured however bad it was, I'd get something on the plane.. not!
The STL-SMF leg was in excess of 4 hours. Within 50 minutes of departure, they had completed the entire food service and cleaned up! Food service consisted of coming down the aisle with the big cart, asking if you wanted beef filet or chicken caesar salad, pulling it out, unwrapping it, and plopping it on your tray. The salad, entree, and desert (ice cream yet) were all there simultaneously, just like in coach. The ice cream was mostly melted by the time I finished my steak, the salad was made yesterday sometime because it was so sadly wilted it was pitiful, and the roll was so hard it was absolutely unbreakable - even with a knife - I swear the honest truth - you COULD NOT break the roll. The FA said they had more bread, but it was just as hard.
I've flown first on a lot of airlines - AA, DL, US, NW, CO - and it's apparent to me why TWA has to give their's away - who would pay for it??
I supposed to return tomorrow morning - I'm calling US right now to say PLEASE find a way to get me on your flight!
Is this typical? It was valuable for me, 'cause I'm seeing US in a better light today http://www.flyertalk.com/forum/smile.gif
[This message has been edited by svpii (edited 12-08-2000).]
Dec 8, 2000 | 9:35 am
#2
Join Date: Oct 1999
Location: St. Louis, MO
Posts: 2,061
You seem to travel alot, and saavy enough to know that one flight on a carrier is not enough to make an assessment of service. I could just as easily say the same thing about USAir on the few flights I've had on them in first class. No or little food, lousy, lousy, lousy airplanes (why would anyone want to fly an airline where the possibility of being stuck on a Fokker 100 even exists??)
We all read many of the posts on these boards for other airlines and I think it's reasonable to say that the first class experience here in the United States is pretty uniformly crappy. Unless it happens to be flagship service, and even that seems to be going downhill.
In any case, don't mean to start a flame war, but your post is somewhat unreasonable. Either give TWA more chances to display reasonable service or lower your lofty expectations (based on USAir I'm not sure what you're basing them on).
We all read many of the posts on these boards for other airlines and I think it's reasonable to say that the first class experience here in the United States is pretty uniformly crappy. Unless it happens to be flagship service, and even that seems to be going downhill.
In any case, don't mean to start a flame war, but your post is somewhat unreasonable. Either give TWA more chances to display reasonable service or lower your lofty expectations (based on USAir I'm not sure what you're basing them on).
Dec 8, 2000 | 10:21 am
#3
Join Date: Oct 2000
Location: Alexandria, VA, USA
Posts: 140
I have to agree with tfjim, I'm an Elite1 member with TWA as well as a Gold Preferred member of US Airways, and to me I don't see any difference in any of their first class services with the exception that US Airways did offer potato chips as a snack on several flights in first class (I'm partial to Potato Chips). I wouldn't base your entire expectation of an airline on just one flight. To also note: the CLT-STL portion of the flight is on one of them new Regional Jets if I'm not mistaken, so I wouldn't expect much service on any of them, cept the beverage - pretzel routine.
Dec 8, 2000 | 2:36 pm
#4
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Join Date: Jun 2000
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My abject apologies to loyal TWA fans... but first - the fight from CLT to STL was on a 717.. great plane. 1 hr 58 minutes... on US I would have at least gotten a selection of cookies, chips, nuts, etc - but more probably a sandwich or cold pasta snack plate.
It wasn't so much the quality of the food on the STL-SMF leg that set me free - sure, on any given Sunday, they're all bad - it's just varying degrees of bad. What set me free was the "least bother possible" service approach: put everything on one tray - including ice cream that will melt - put it out at one time - and be done with it. I doubt that changes from trip to trip - although I'll certainly know after tomorrow, for I'm forced to return the same way I came.
I really do apologize - I don't mean to unfairly berate anyone's favorite anything. But since I only fly domestically, all my comparison is domestic and I just thought it was below the cut.
I was hoping someone would tell me this was unusual or something, 'cause otherwise, TWA has some very attractive aspects to their program.
I'll go play in another sandbox... sorry guys.
It wasn't so much the quality of the food on the STL-SMF leg that set me free - sure, on any given Sunday, they're all bad - it's just varying degrees of bad. What set me free was the "least bother possible" service approach: put everything on one tray - including ice cream that will melt - put it out at one time - and be done with it. I doubt that changes from trip to trip - although I'll certainly know after tomorrow, for I'm forced to return the same way I came.
I really do apologize - I don't mean to unfairly berate anyone's favorite anything. But since I only fly domestically, all my comparison is domestic and I just thought it was below the cut.
I was hoping someone would tell me this was unusual or something, 'cause otherwise, TWA has some very attractive aspects to their program.
I'll go play in another sandbox... sorry guys.
Dec 8, 2000 | 5:21 pm
#5
Join Date: Jul 1999
Programs: AA 1MM/Gold, Marriott Gold
Posts: 1,293
Service really can vary. My experience as an Elite 1 has usually been that the F/A's do the best they can with the resources they have available. Agreed that the food is usually not great, but the vast majority of the in-flight crews are terrific.
The West Coast based ones- LAX and SFO are usually good. MD80s to the West Coast also aren't a lot of fun- the 757s are much better, especially up front.
There are many things that can be improved about TWA's F service, but the in-flight service usually isn't part of that equation.
The West Coast based ones- LAX and SFO are usually good. MD80s to the West Coast also aren't a lot of fun- the 757s are much better, especially up front.
There are many things that can be improved about TWA's F service, but the in-flight service usually isn't part of that equation.
Dec 8, 2000 | 5:24 pm
#6
Join Date: Jul 1999
Programs: AA 1MM/Gold, Marriott Gold
Posts: 1,293
I should add that the good flight crews do the following with their resources:
Hot towel before meal
Pre-meal drink
Meal order taken at seat, and plated in the galley (not from the cart)w/ warmed roll
Extra ice, drinks etc...
Dessert served separately
After meal coffee/drink service
Second drink service from cart.
[This message has been edited by socalterp (edited 12-08-2000).]
Hot towel before meal
Pre-meal drink
Meal order taken at seat, and plated in the galley (not from the cart)w/ warmed roll
Extra ice, drinks etc...
Dessert served separately
After meal coffee/drink service
Second drink service from cart.
[This message has been edited by socalterp (edited 12-08-2000).]
Dec 8, 2000 | 7:37 pm
#7
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Join Date: Jun 2000
Location: Manhattan, NY
Programs: USAir AA Hilton
Posts: 3,567
That sounds more like the front cabin service I typically associate w/ FC. I might add that the FA's on this flight were not rude or ugly - just very bland and going thru the motions. Maybe they had a bad day - I don't expect them to gush, so that didn't affect my impressions.
We'll see what tomorrow holds!
We'll see what tomorrow holds!
Dec 8, 2000 | 8:36 pm
#8
Original Member
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Location: Tucson, Southern Arizona, North America, Western Hemisphere, The Earth, a small planet in the solar system. Previously OnePass Infinite Platinum Elite, now over entitled 1K
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This thread from the PlaneBusiness BB might be of interest, svpii:
First Class Sevice Downgrade!
http://www.planebusiness.com/ubb/For...ML/000393.html
p.s. I have not flown TWA since 1982.
[This message has been edited by Old Gold (edited 12-09-2000).]
First Class Sevice Downgrade!
http://www.planebusiness.com/ubb/For...ML/000393.html
Just as TWA is planning new Transcon service and attracting new passengers,especially DCA-LAX, Management decides to downgrade First Class service. They called it, "streamline".
First no menus. Come on now, I can print menus on my home computer. How much is this going to add to the bottom line. People want to know what they are eating. 2) no seperate tibit or hors d'oeurve course. You will recieve a few canapes served on a PLASTIC plate with a cocktail napkin and no flatware. 3) elimination of the table setting cart. You recieve everything from a preset base tray. 4) Pretossed salad. No more personel toppings. 5) Main entree portions smaller 6) Dessert served in a PLASTIC bowl. 7) Elimination of the cheese cart. You get a few pieces of cheese and a couple of crackers & grapes.
Two pluses,(you all know I always try to balance my posts with good & bad), you may ask for an, "alternate" beverage on the ground now,and the F/A may serve it"whenever possible", what ever that means. 2) Individual bottles of water during the movie. Something every airline has been doing for years.
My last LAX-JFK flight not only did we serve F/C pax using PLASTIC plates and bowls, but the drinks were served in plastic too. Kind of like a match set.
First no menus. Come on now, I can print menus on my home computer. How much is this going to add to the bottom line. People want to know what they are eating. 2) no seperate tibit or hors d'oeurve course. You will recieve a few canapes served on a PLASTIC plate with a cocktail napkin and no flatware. 3) elimination of the table setting cart. You recieve everything from a preset base tray. 4) Pretossed salad. No more personel toppings. 5) Main entree portions smaller 6) Dessert served in a PLASTIC bowl. 7) Elimination of the cheese cart. You get a few pieces of cheese and a couple of crackers & grapes.
Two pluses,(you all know I always try to balance my posts with good & bad), you may ask for an, "alternate" beverage on the ground now,and the F/A may serve it"whenever possible", what ever that means. 2) Individual bottles of water during the movie. Something every airline has been doing for years.
My last LAX-JFK flight not only did we serve F/C pax using PLASTIC plates and bowls, but the drinks were served in plastic too. Kind of like a match set.
[This message has been edited by Old Gold (edited 12-09-2000).]
Dec 8, 2000 | 10:18 pm
#9
Join Date: Jul 1999
Programs: AA 1MM/Gold, Marriott Gold
Posts: 1,293
That poster from Planebusiness, 007, is well known for posting at best, half truths. He will go to great lengths to discredit TWA management any way he can. In fact, this poster wants to bring Carl Icahn back to TWA.
I have yet to see the plastic in FC, except for the FAA mandated plastic for the pre-takeoff drinks. I do believe that there are many areas where TW FC can be improved- food, seats (MD80s) as well as entertainment, but the majority of the time, there isn't a lot to complain about. Especially when one is able to upgrade on a discount fare. I have written to complain about the "snack" service on some of the shorter routes- STL-PIT for example, to me, it's the effort and attitude of the employees that count the most in the service column.
I have terrific flights, and I've had sub-par ones on TWA. I'm generally happy if I get there 1) safely 2) on-time 3) treated with a degree of professionalism and friendliness.
There is no excuse for a "one and done" meal service, just going through the motions. I do believe that this is the exception, rather than the rule on both TW and CO both. I'm not so sure about some of the other domestic carriers.
[This message has been edited by socalterp (edited 12-08-2000).]
I have yet to see the plastic in FC, except for the FAA mandated plastic for the pre-takeoff drinks. I do believe that there are many areas where TW FC can be improved- food, seats (MD80s) as well as entertainment, but the majority of the time, there isn't a lot to complain about. Especially when one is able to upgrade on a discount fare. I have written to complain about the "snack" service on some of the shorter routes- STL-PIT for example, to me, it's the effort and attitude of the employees that count the most in the service column.
I have terrific flights, and I've had sub-par ones on TWA. I'm generally happy if I get there 1) safely 2) on-time 3) treated with a degree of professionalism and friendliness.
There is no excuse for a "one and done" meal service, just going through the motions. I do believe that this is the exception, rather than the rule on both TW and CO both. I'm not so sure about some of the other domestic carriers.
[This message has been edited by socalterp (edited 12-08-2000).]
Dec 10, 2000 | 4:01 pm
#10
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FAA-mandated plastic cups for pre-takeoff??? Are u kidding?
I hope so, otherwise NW broke the law four times when I flew EWR-DTW-LAX-MSP-LAX in Aug. http://www.flyertalk.com/forum/smile.gif
I hope so, otherwise NW broke the law four times when I flew EWR-DTW-LAX-MSP-LAX in Aug. http://www.flyertalk.com/forum/smile.gif
Dec 18, 2000 | 12:40 pm
#11
Join Date: Oct 1999
Location: St. Louis, MO
Posts: 2,061
I had two rather nice flights this past weekend to Denver and back and thought I'd take a minute to report on the level of service I encountered in first class.
Both trips were excellent with great service. Even the food was nice. On the way out, TWA 561 that leaves at 5:07pm, the MD-80 was completely packed. Service was great, the lead FA even came out just after takeoff and asked how many people would be having wine with dinner and what type. A nice touch. We had hot towel service both before and after dinner. Dinner was a decent filet with veggies and salad. Lemon meringue cheesecake for dessert.
I was booked on TW 566 leaving at 7:12pm, but arrived at the airport early enough to catch TW 54 scheduled to leave at 5:40pm. At the check-in counter I asked if I could get on the earlier flight and the agent responded that since I'm in first class, "no problem." Otherwise, coach was full. The incoming flight was 30 minutes late which delayed our departure. When we pulled back, coach was full and first was only about a third full.
No towel service, and service was perfunctory. I had an excellent chicken and rice entree. However, the role was hard as a rock, just like svpii's. However, since we were coming from Denver, the catering was handled there by a third party, I'm not sure what they can do about it. Dessert was oreo cheesecake and some coffee. It was a quick flight due to the jet stream. We were a few minutes late onto the ground and then another few minutes as they shuffled us around a bit waiting for our gate.
I think most important is that it was apparent that the FA's were going about the cabin the entire time. Filling glasses, wine, coffee, etc. Cleaning up service items, etc. Maybe it's a factor of flight time and that those extra two hours to SMF make it seem as though the FA's rush through the service. I know that on my PDX and SEA flights it can seem that way also where there are long periods where the FA's are off somewhere.
It could be that because US really doesn't have many longer flights, ie only 3 SFO-CLT/PIT, 2 SEA-CLT, 3 SEA-PIT, 4 LAX-CLT/PIT, that the perception exists that US FA's are more attentive.
Both trips were excellent with great service. Even the food was nice. On the way out, TWA 561 that leaves at 5:07pm, the MD-80 was completely packed. Service was great, the lead FA even came out just after takeoff and asked how many people would be having wine with dinner and what type. A nice touch. We had hot towel service both before and after dinner. Dinner was a decent filet with veggies and salad. Lemon meringue cheesecake for dessert.
I was booked on TW 566 leaving at 7:12pm, but arrived at the airport early enough to catch TW 54 scheduled to leave at 5:40pm. At the check-in counter I asked if I could get on the earlier flight and the agent responded that since I'm in first class, "no problem." Otherwise, coach was full. The incoming flight was 30 minutes late which delayed our departure. When we pulled back, coach was full and first was only about a third full.
No towel service, and service was perfunctory. I had an excellent chicken and rice entree. However, the role was hard as a rock, just like svpii's. However, since we were coming from Denver, the catering was handled there by a third party, I'm not sure what they can do about it. Dessert was oreo cheesecake and some coffee. It was a quick flight due to the jet stream. We were a few minutes late onto the ground and then another few minutes as they shuffled us around a bit waiting for our gate.
I think most important is that it was apparent that the FA's were going about the cabin the entire time. Filling glasses, wine, coffee, etc. Cleaning up service items, etc. Maybe it's a factor of flight time and that those extra two hours to SMF make it seem as though the FA's rush through the service. I know that on my PDX and SEA flights it can seem that way also where there are long periods where the FA's are off somewhere.
It could be that because US really doesn't have many longer flights, ie only 3 SFO-CLT/PIT, 2 SEA-CLT, 3 SEA-PIT, 4 LAX-CLT/PIT, that the perception exists that US FA's are more attentive.
Dec 28, 2000 | 6:34 pm
#12
Join Date: Oct 1999
Posts: 94
12/25/00; TWA 19 FLL/STL
We were the only 2 passengers in 1st, even though coach full; no beverages offered prior to takeoff; meal offered chicken & pasta, or salmon salad, along with their ususal extremely hard roll. Silverware consisted of knife, fork, and get this, a plastic spoon, all rolled into a paper napkin. I am too happy that we were upgraded with our Elite 1 and not paying for 1st class, because this surely was not 1st by means of any other airline. Flight attendants were wonderful, even though they seemed to be embarrassed by the plastic spoon and paper napkin.
We were the only 2 passengers in 1st, even though coach full; no beverages offered prior to takeoff; meal offered chicken & pasta, or salmon salad, along with their ususal extremely hard roll. Silverware consisted of knife, fork, and get this, a plastic spoon, all rolled into a paper napkin. I am too happy that we were upgraded with our Elite 1 and not paying for 1st class, because this surely was not 1st by means of any other airline. Flight attendants were wonderful, even though they seemed to be embarrassed by the plastic spoon and paper napkin.
Dec 29, 2000 | 12:47 am
#13
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SVPII: "Recently, I had to get to SMF last minute, and the US rate was unbelievable - actually they all were - apparently the clt-smf combination means the consumer loses big time..."
As a Sacramento resident - I know what you mean. And that experience with TWA is not an exception. I fly UA for most of my flights, however from time to time I have to jump onto another airline for rate purposes. You should send a copy of your US Chairman's Card to CO so that they give you a status match. They'll connect you through IAH or MSP on NW, but you'll get FC fir your flight and the service is pretty good.
Also for last minute flights into SMF, HP is ususally the least expensive. Now, they're fleet isn't the best, but with a full fare Y they upgrade to FC at time of booking with your CO status.
Also from CLT I've found the best routing is US CLT-SFO & UA Express SFO-SMF.
------------------
Ken in Sacramento
As a Sacramento resident - I know what you mean. And that experience with TWA is not an exception. I fly UA for most of my flights, however from time to time I have to jump onto another airline for rate purposes. You should send a copy of your US Chairman's Card to CO so that they give you a status match. They'll connect you through IAH or MSP on NW, but you'll get FC fir your flight and the service is pretty good.
Also for last minute flights into SMF, HP is ususally the least expensive. Now, they're fleet isn't the best, but with a full fare Y they upgrade to FC at time of booking with your CO status.
Also from CLT I've found the best routing is US CLT-SFO & UA Express SFO-SMF.
------------------
Ken in Sacramento