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UA to streamline Polaris Business service & cut FA staffing on some Intl routes
As I mentioned in the previous thread about "enhancements"... Per a memo from John Slater (VP, Inflight Services), beginning February 1st, 2019, UA will further "streamline" the Polaris Business meal service. Entrees will come preplated from catering (as is currently done for some domestic entrees), meaning the elimination of 1 FA galley position on some widebodies (basically anything with a mid galley). Also, 1 FA is being removed on TATL 757 flights in Y.
Changes are being made to bring UA staffing inline with that of AA/DL, at the request of some "key investors" Frankly, I'm surprised it took them this long to set a date. |
Doesn't surprise me. Can't imagine why UA would overstaff and not sure that pre-plating an entree detracts from the quality of the meal when served.
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You would think it would make sense to let pax pre-order their meal so the majority of pax can have their first choice of meal.
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That's a massive downgrade to the entrees - things like the Thai chicken soup will not be feasible any longer. Portion sizes will also decrease even further to fit into the tiny casserole dishes.
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Originally Posted by Often1
(Post 30397691)
Doesn't surprise me. Can't imagine why UA would overstaff and not sure that pre-plating an entree detracts from the quality of the meal when served.
Originally Posted by rch4u
(Post 30397708)
That's a massive downgrade to the entrees - things like the Thai chicken soup will not be feasible any longer.
Originally Posted by Aussienarelle
(Post 30397706)
You would think it would make sense to let pax pre-order their meal so the majority of pax can have their first choice of meal.
To save time I figure Franzia boxed wine is next. They could just wheel the boxes down the aisle. |
Originally Posted by milepig
(Post 30397715)
I thought soup was long gone. |
Originally Posted by Often1
(Post 30397691)
Doesn't surprise me. Can't imagine why UA would overstaff and not sure that pre-plating an entree detracts from the quality of the meal when served.
Frankly, (and I may draw the ire of AFA/other FAs) I don't think it's a huge deal, so long as the catering/packing is done right. Having said all of that, there's something to be said about the level of service now compared to that of the "glamour days" -- or even in comparison to non-US airlines. But that's a topic for another day, I guess.
Originally Posted by rch4u
(Post 30397708)
That's a massive downgrade to the entrees - things like the Thai chicken soup will not be feasible any longer. Portion sizes will also decrease even further to fit into the tiny casserole dishes.
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Originally Posted by StuckinITH
(Post 30397733)
Not that soup. The Thai chicken dish is a main course.
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Originally Posted by Often1
(Post 30397691)
Doesn't surprise me. Can't imagine why UA would overstaff and not sure that pre-plating an entree detracts from the quality of the meal when served.
My take away is to eat at a Polaris lounge for dinner, hit up a restaurant for my onboard meal, and then maybe have the onboard entree right before landing lieu of the second meal. |
Originally Posted by fezzington
(Post 30397740)
Frankly, (and I may draw the ire of AFA/other FAs) I don't think it's a huge deal, so long as the catering/packing is done right. Having said all of that, there's something to be said about the level of service now compared to that of the "glamour days" -- or even in comparison to non-US airlines. But that's a topic for another day, I guess. I hadn't considered things like the spicy chicken. That's a shame, it's certainly one of my favorites.
Originally Posted by J.Edward
(Post 30397746)
IMHO when they plate the entrees are plated in the galley they come out looking "cleaner" vs. a dish that's had 3+ hours to let everything run together. Of course in the scheme of things there are bigger issues to worry about but still disappointing to see current UA management being seduced by slowly whittling away their premium product.
My take away is to eat at a Polaris lounge for dinner, hit up a restaurant for my onboard meal, and then maybe have the onboard entree right before landing lieu of the second meal. |
Originally Posted by milepig
(Post 30397745)
I guess I’ve missed this entree soup. My concern about the reduction in one galley position is that we might end up with grumpier FAs. |
No big deal in my book. We have done a few international flights each year for the past 4 years and by and large the food has been disappointing at best. Mostly tasteless, often tough. Now if they start messing with the ice cream again I will not be a happy camper.
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I seriously just envision a mess on the plate with weird degrees of cooking if they move to preplated... Polaris soft product has really gone through quite a few cuts since launch now...
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Originally Posted by milepig
(Post 30397722)
To save time I figure Franzia boxed wine is next. They could just wheel the boxes down the aisle. |
Preplating - no thanks
A money grab that the customers suffer from and the FAs (who are losing work) have to implement and be the face of. Not to mention the compromised safety of one less flight attendant. Record profits are leading to enhanced greed. |
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