2014 Let's Eat - Domestic/Canada/Latin America First, BusinessFirst, & Business Class
Nov 8, 2014, 10:12 pm
#1052
Join Date: Jul 2007
Programs: UA Silver
Posts: 794
In my experience...pretty much always. If there is a vegetarian friendly option, they load maybe 2? Unless you are GS, maybe 1K you will go hungry. Paid F...ha!...bring your own meal idiot...that's the jist of the CO CS on the topic...as well as all the CO lovers on here.
Nov 9, 2014, 5:14 am
#1054
Join Date: Sep 2000
Location: Denver, CO
Programs: UA 1K 25 years/2MM, Honors LT Diamond, AVIS & Hertz Prez Club
Posts: 4,753
Prosecco served on Friday Nov 7 on DEN-SFO. FA proactively offered to create a custom surprise beverage after ordering a Cape Cod. Prosecco with splash of cran and something else. Really good and refreshing if a tad sweet.
Nov 9, 2014, 9:07 am
#1055
Join Date: Mar 2012
Programs: UA Gold
Posts: 103
Thanks! Did either of you catch the brand by any chance?
Nov 11, 2014, 10:32 am
#1056
Join Date: Apr 2012
Location: BOS
Programs: UA 1K, AA GLD
Posts: 237
on an evening SFO-BOS run in 2E/F.
pdb of whatever you want + hot towel!
choice of chicken or pasta, with the FA proactively asking if we would take pasta if she ran out of chicken. appreciate the honesty, and i know that UA prioritizes in the galley, but a little awkward. just save everyone time and order the service by whatever metric (paid F, then upgrades, nonrevs last, or whatever). outside of that, service was great.
the best that the SFO chicken farm had to offer, chicken, green beans, rice, and some kind of jarred tomato sauce. about on par with post 9/1 AA offerings, and probably not the first time you have all seen this given SMI/J's dislike for variety.
my companion passed out but when she woke, the FAs offered her a pasta...i think it was ravioli in tomato sauce? not terrible. totally forgot about the packet of "cheese".
mini sundae
pdb of whatever you want + hot towel!
choice of chicken or pasta, with the FA proactively asking if we would take pasta if she ran out of chicken. appreciate the honesty, and i know that UA prioritizes in the galley, but a little awkward. just save everyone time and order the service by whatever metric (paid F, then upgrades, nonrevs last, or whatever). outside of that, service was great.
the best that the SFO chicken farm had to offer, chicken, green beans, rice, and some kind of jarred tomato sauce. about on par with post 9/1 AA offerings, and probably not the first time you have all seen this given SMI/J's dislike for variety.
my companion passed out but when she woke, the FAs offered her a pasta...i think it was ravioli in tomato sauce? not terrible. totally forgot about the packet of "cheese".
mini sundae
Nov 11, 2014, 10:46 am
#1057
Join Date: Mar 2005
Location: DEN
Programs: UA1K
Posts: 4,044
may have to see if i can do a mimosa saturday morning...
Nov 11, 2014, 11:28 am
#1058
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
Nov 11, 2014, 1:38 pm
#1059
Join Date: May 2006
Location: STL
Programs: UA Platinum, AA Platinum Pro, Marriott Platinum
Posts: 1,429
Does anyone have any insight as to when the Prosecco will begin flowing in First Class on domestic flights? Last month's inflight magazine said it would begin in November, but on a flight on Nov. 1, a flight attendant up front looked at me like I was nuts during pre-departure beverage service when I asked if they had sparkling wine.
Nov 11, 2014, 2:11 pm
#1060
Join Date: Jul 2013
Location: MRY - CNX - TXL
Programs: UA 1K / *G / Marriott PE / Expedia Gold+ / Hertz PC
Posts: 7,058
Nov 11, 2014, 2:34 pm
#1061
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
Nov 11, 2014, 3:49 pm
#1062
Join Date: Mar 2013
Programs: UA 1K, Marriott Platinum, Hilton Diamond
Posts: 7
For a SAN-EWR red-eye what can I expect? I see some weird burrito thing a few pages back, I hope that's not it... I'd ask about a vegetarian option but I think I already know the answer!
Nov 11, 2014, 4:05 pm
#1063
Join Date: Aug 2013
Location: SFO
Programs: UA 1K and MM, Marriot, Hilton
Posts: 804
Nov 11, 2014, 7:09 pm
#1064
FlyerTalk Evangelist
Join Date: Nov 2007
Location: Denver • DEN-APA
Programs: AF Platinum, EK Gold, AA EXP, UA 1K, Hyatt Globalist
Posts: 21,603
IAD-DEN
UA 505
A319
7:00P-8:59P
November 11, 2014
Dinner
Excellent service including PDBs and a double round of drinks before dinner. Choice of hoisin beef or penne pasta. Went with the beef which was a tender pot roast cut with delicious sauce. Noodles and broccoli were both excellent and perfectly prepared. Though if I hadn't just spend 15 hours in Etihad First, I might have wanted a larger serving of beef. Nevertheless, this meal was better than any AA meal since Discount Dougie shredded my old airline.
UA 505
A319
7:00P-8:59P
November 11, 2014
Dinner
Excellent service including PDBs and a double round of drinks before dinner. Choice of hoisin beef or penne pasta. Went with the beef which was a tender pot roast cut with delicious sauce. Noodles and broccoli were both excellent and perfectly prepared. Though if I hadn't just spend 15 hours in Etihad First, I might have wanted a larger serving of beef. Nevertheless, this meal was better than any AA meal since Discount Dougie shredded my old airline.
Last edited by SFO777; Nov 12, 2014 at 7:08 am
Nov 11, 2014, 8:06 pm
#1065
Join Date: May 2006
Location: STL
Programs: UA Platinum, AA Platinum Pro, Marriott Platinum
Posts: 1,429
IAHSAN
DEP 1257P
738
Flight started off with PDBs but FA had no idea about prosecco and when I tried to explain or ask for sparkling wine she brought sparkling water.
I initially got all excited knowing I'd have the new lunch options and was given the choice of either a chicken salad or chedder and beef melt both served with cream of mushroom soup.
Well I should have opted for the salad; the sandwich was overcooked (I noticed the FA was turning the ovens on before we even pushed back) and the cheese had turned into something like wet butter. The dryness was further complicated by a crew that spent most of the time chatting and had to be flagged down for refills. Cookies and nuts were pretty much overcooked as well, though I can't say I've ever really enjoyed the nuts on UA in years.
And then I flew DL the other day SANATL.....um where do I begin. Presentation, options were Calzone or Salmon, FA's were incredibly friendly and kept drinks filled. The lunch was actually balanced and had some thought put into it. Even with the "upgrades" to the meal service, UA has a ways to go
DEP 1257P
738
Flight started off with PDBs but FA had no idea about prosecco and when I tried to explain or ask for sparkling wine she brought sparkling water.
I initially got all excited knowing I'd have the new lunch options and was given the choice of either a chicken salad or chedder and beef melt both served with cream of mushroom soup.
Well I should have opted for the salad; the sandwich was overcooked (I noticed the FA was turning the ovens on before we even pushed back) and the cheese had turned into something like wet butter. The dryness was further complicated by a crew that spent most of the time chatting and had to be flagged down for refills. Cookies and nuts were pretty much overcooked as well, though I can't say I've ever really enjoyed the nuts on UA in years.
And then I flew DL the other day SANATL.....um where do I begin. Presentation, options were Calzone or Salmon, FA's were incredibly friendly and kept drinks filled. The lunch was actually balanced and had some thought put into it. Even with the "upgrades" to the meal service, UA has a ways to go
Last edited by qukslvr619; Nov 12, 2014 at 7:27 am Reason: resized images