2012 Let's Eat - International First, BusinessFirst, & Business Class
Jul 14, 2012, 7:17 pm
#316
Join Date: Feb 2002
Location: USA
Programs: AA2, DL2, Amtrak2, US2, SPG1, MAR2
Posts: 2,550
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively).
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs.
- Pre-Arrival meal service- By the time they got to me I was told they had run out of all three meals
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts
-FlyerBeek
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs.
- Pre-Arrival meal service- By the time they got to me I was told they had run out of all three meals
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts
-FlyerBeek
Write a letter ASAP to customer service. All of these issues are worthy. The inflight middle-mgt team in particular, all of whom are great people IME with CO, will be on these FAs like white-on-rice for this very serious offense....and they deserve whatever they get 100%.
Jul 14, 2012, 7:23 pm
#317
FlyerTalk Evangelist
Join Date: Apr 2008
Location: LGA/JFK/EWR
Programs: UA 1K1.75MM, Hyatt Globalist, abandoned Marriott LTT (RIP SPG), Hertz PC
Posts: 21,172
UA may be lacking in the starter and wine departments in first class, but really....they are now above average when it comes to main courses thanks to the old CO BizFirst standard. And this is in business class...don't even try to compare biz class from a typical international carrier to what UA now serves in BizFirst. Unless we're talking outlers like SQ and Qatar, for business class the mains are as good as you're going to get.
Jul 14, 2012, 7:54 pm
#318
FlyerTalk Evangelist
Join Date: Aug 2005
Location: BOS/EAP
Programs: UA 1K, MR LTT, HH Dia, Amex Plat
Posts: 32,074
Two of these are United Business mains (actually one is from PS) in 2012. Three are from international First class on non-US carriers - KE, TG, and LH.
UA may be lacking in the starter and wine departments in first class, but really....they are now above average when it comes to main courses thanks to the old CO BizFirst standard. And this is in business class...don't even try to compare biz class from a typical international carrier to what UA now serves in BizFirst. Unless we're talking outlers like SQ and Qatar, for business class the mains are as good as you're going to get.
UA may be lacking in the starter and wine departments in first class, but really....they are now above average when it comes to main courses thanks to the old CO BizFirst standard. And this is in business class...don't even try to compare biz class from a typical international carrier to what UA now serves in BizFirst. Unless we're talking outlers like SQ and Qatar, for business class the mains are as good as you're going to get.
Not even in the old days was CO as good as LX and with the new UA it is more like PMUA and not PMCO.
I consider UA C-class and F-class food to be at the bottom of the list for the airlines I usually fly (UA, LH, LX, AF, KL, DL).
Jul 14, 2012, 8:16 pm
#319
Join Date: Feb 2002
Location: NYC: UA 1K, DL Platinum, AAirpass, Avis PC
Posts: 4,599
I have flown several PMCO C-clas segments this year and PMUA in F and I can tell you that United food sucks! I have no idea what you are talking about, but even Delta serves much better food, let alone AF and KL (which was actually outstanding) and LX.
Not even in the old days was CO as good as LX and with the new UA it is more like PMUA and not PMCO.
I consider UA C-class and F-class food to be at the bottom of the list for the airlines I usually fly (UA, LH, LX, AF, KL, DL).
Not even in the old days was CO as good as LX and with the new UA it is more like PMUA and not PMCO.
I consider UA C-class and F-class food to be at the bottom of the list for the airlines I usually fly (UA, LH, LX, AF, KL, DL).
Did you see those LH, TG, and KE first class mains? Paltry and uninspired, all from the last year. That's what's passing for international first class mains. Maybe UA should cut the portions of its mains to invest in the starters and wines...
Jul 14, 2012, 9:02 pm
#320
FlyerTalk Evangelist
Join Date: Mar 2010
Location: DAY
Programs: UA 1K 1MM; Marriott LT Titanium; Amex MR; Chase UR; Hertz PC; Global Entry
Posts: 10,159
The point I'm making is just the main course. UA sucks on app, salad, after dinner, wine, etc. But the mains are big, and if you order chicken or fish, generally juicy and tasty on a full sized dinner plate as opposed to a small casserole dish. This is all post 6/1.
Did you see those LH, TG, and KE first class mains? Paltry and uninspired, all from the last year. That's what's passing for international first class mains. Maybe UA should cut the portions of its mains to invest in the starters and wines...
Did you see those LH, TG, and KE first class mains? Paltry and uninspired, all from the last year. That's what's passing for international first class mains. Maybe UA should cut the portions of its mains to invest in the starters and wines...
UA has made some improvements of late, but I can't say they are leading the industry by any means....
Of course, with food service everyone has differing opinions and experiences...so not saying you are incorrect, just not the same as my experience.
Jul 14, 2012, 9:13 pm
#321
Join Date: Jan 2005
Location: New York, NY
Programs: UA, AA, DL, Hertz, Avis, National, Hyatt, Hilton, SPG, Marriott
Posts: 9,454
If you're looking for an outstanding epicurean experience, there are hundreds (thousands) of restaurants all around the world, within reach of every budget, that blow the doors off even the best airline food available. So, in light of that fact, and considering all that is wrong with the present iteration of United Airlines, I have to say that their international premium cabin meal service is one things they get right. Not the best in the world by any stretch, but it's a competitive offering if greasy, high-calorie, fat-laden sodium bombs are your thing. Those items tend to reheat well in an airplane galley and are generally crowd pleasers.
IMO, there's a time and a place for everything...
IMO, there's a time and a place for everything...
Jul 14, 2012, 11:38 pm
#322
Join Date: Sep 2006
Programs: United 1K, Delta Gold, Cathay Pacific Diamond, SPG plat.
Posts: 375
The point I'm making is just the main course. UA sucks on app, salad, after dinner, wine, etc. But the mains are big, and if you order chicken or fish, generally juicy and tasty on a full sized dinner plate as opposed to a small casserole dish. This is all post 6/1.
Did you see those LH, TG, and KE first class mains? Paltry and uninspired, all from the last year. That's what's passing for international first class mains. Maybe UA should cut the portions of its mains to invest in the starters and wines...
Did you see those LH, TG, and KE first class mains? Paltry and uninspired, all from the last year. That's what's passing for international first class mains. Maybe UA should cut the portions of its mains to invest in the starters and wines...
Appetizers
This should be an embarrassment for United.
Salads
Very bland salad from United and the one from LH was fresh, crisp and delish.
Mains
The Lufthansa pork was the best main dish I have had on an airplane.
Desserts
Additional LH options
Jul 14, 2012, 11:39 pm
#323
Join Date: Mar 1999
Location: Toledo, OH USA
Programs: UA1K, Marriott Titanium, Hilton Diamond, Million-Miler
Posts: 557
What I do not understand is why the soft product (IFE and catering) in global first and business first is the same. On my recent LAX-SYD in F trip the food was similar to but not quite equal to that in the old CO BF and it was the same that served in C on the same flight. At least stick a flower on the tray to make it different for an advertised price difference of 10K.
Jul 15, 2012, 4:08 am
#324
FlyerTalk Evangelist
Join Date: Feb 2005
Location: PHX & AGP
Programs: AA Lifetime PLT, Bonvoy Lifetime Titanium, Hilton Gold
Posts: 11,463
If you're looking for an outstanding epicurean experience, there are hundreds (thousands) of restaurants all around the world, within reach of every budget, that blow the doors off even the best airline food available. So, in light of that fact, and considering all that is wrong with the present iteration of United Airlines, I have to say that their international premium cabin meal service is one things they get right. Not the best in the world by any stretch, but it's a competitive offering if greasy, high-calorie, fat-laden sodium bombs are your thing. Those items tend to reheat well in an airplane galley and are generally crowd pleasers.
IMO, there's a time and a place for everything...
IMO, there's a time and a place for everything...
LH mains don't need to be as big because of the large amount of amuse bouche, appetizers etc. These pics were taken last week. The photos on the left are Lufthansa, the photos on the right are United. Lufthansa was in first and United was in global first to and from Japan. The last photo are all Lufthansa since United doesn't offer these.
Appetizers
This should be an embarrassment for United.
Salads
Very bland salad from United and the one from LH was fresh, crisp and delish.
Mains
The Lufthansa pork was the best main dish I have had on an airplane.
Desserts
Additional LH options
Appetizers
This should be an embarrassment for United.
Salads
Very bland salad from United and the one from LH was fresh, crisp and delish.
Mains
The Lufthansa pork was the best main dish I have had on an airplane.
Desserts
Additional LH options
Last edited by iluv2fly; Jul 15, 2012 at 7:42 am Reason: merge
Jul 15, 2012, 9:00 am
#325
Join Date: Apr 2004
Location: EWR, PHL
Programs: UA1k 3MM, AA Plt, peasant on everybody else, elite something or other at a bunch of hotels.
Posts: 4,637
I don't have much experience flying UA 747s internationally, but last week I flew UA893 (SFO-ICN) on the upper deck (seated in 15K - roughly midway through the cabin) and encountered a whole host of meal service issues. I'm curious if these are related to sitting in the upper deck (which I thought was desirable) or particular to this flight crew.
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
Just disgraceful. Stuff like this could be so easily fixable if management decides to do something.
This most certainly would not have happened on OZ. (On the flip side, OZ would serve the second meal no later than 2 hours before landing, too early for my taste. Then there's KE, who served the second meal 5 hours before landing on my A380 LAX-ICN flight, and then absolutely nothing afterward.
First and only time I needed to eat dinner upon arrival in Korea.)
Jul 15, 2012, 9:29 am
#326
Join Date: Jan 2005
Location: New York, NY
Programs: UA, AA, DL, Hertz, Avis, National, Hyatt, Hilton, SPG, Marriott
Posts: 9,454
This is true, however, when other airlines meals are far better then the crap that UA serves then there is a problem. In fact UA has known this for a while.. So since we are comparing apples to apples it is fair to say that UA meals whether domestic or international just plain suck...
This shows that LH soft product rivals some of the best resturants in the world...
Jul 15, 2012, 11:13 am
#327
Join Date: May 2012
Posts: 2
Flying BF on UA 928 ORD-LHR. Anybody have any updated info on what menu items to expect?
Jul 15, 2012, 11:38 am
#328
Join Date: Dec 2011
Location: SLC
Programs: UA 1K
Posts: 493
I don't have much experience flying UA 747s internationally, but last week I flew UA893 (SFO-ICN) on the upper deck (seated in 15K - roughly midway through the cabin) and encountered a whole host of meal service issues. I'm curious if these are related to sitting in the upper deck (which I thought was desirable) or particular to this flight crew.
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
Jul 16, 2012, 5:22 am
#329
FlyerTalk Evangelist
Join Date: Mar 2010
Location: DAY
Programs: UA 1K 1MM; Marriott LT Titanium; Amex MR; Chase UR; Hertz PC; Global Entry
Posts: 10,159
I honestly do not pay much attention to the meal service execution, but in many experiences with UD 747 TPAC on UA, I have not had the type of issues related up thread.
I believe the catering is loaded separately from the downstairs and I do not think there is any special coordination between the 2 cabins for entree choices. The UD is treated as its own cabin, so it would be possible to be told they are out of a meal choice while the downstairs C cabin had some available.
A good crew might try to check and accommodate, but based on the other details provided, this did not appear to be a good crew.
I would not let this one rouge crew cause any concern about future travel in the UD. Much better for a quiet ride and usually the service is fine.
I believe the catering is loaded separately from the downstairs and I do not think there is any special coordination between the 2 cabins for entree choices. The UD is treated as its own cabin, so it would be possible to be told they are out of a meal choice while the downstairs C cabin had some available.
A good crew might try to check and accommodate, but based on the other details provided, this did not appear to be a good crew.
I would not let this one rouge crew cause any concern about future travel in the UD. Much better for a quiet ride and usually the service is fine.
Jul 16, 2012, 1:11 pm
#330
FlyerTalk Evangelist
Join Date: Feb 2005
Location: PHX & AGP
Programs: AA Lifetime PLT, Bonvoy Lifetime Titanium, Hilton Gold
Posts: 11,463
That's a subjective determination. I certainly don't think the international meals 'suck' at all, but that's just my opinion, and you know what they say about opinions.
Again, subjective. LH has a good soft product (not as good as it used to be) in their F cabin, but to say it rivals some of the best restaurants in the world is a gigantic stretch. As for their C product, I disagree.
Again, subjective. LH has a good soft product (not as good as it used to be) in their F cabin, but to say it rivals some of the best restaurants in the world is a gigantic stretch. As for their C product, I disagree.
When it comes to J product, I was not that impressed with UA, I have flown J on UA, BA and AC, both BA and AC was far better then UA's product in the air and on the ground, but keep telling yourself that UA has a product that rivals the European airlines... The important people the ones that spend money know better.