Halo117

Ok got my pic to upload...very funny indeed as this was a foreshadowing of my meal and possible merger

st530

Nice flight, good crew. Got off to a bad start as I was chastised (the FA later apologized) for trying to move mattress pads (kinda forgot they still had those) from the bin above 6AB (my seat) to the empty bin above 6D. Got the ginseng chicken bowl, which wasn't bad. Seatmate got the short rib and said it was sickeningly sweet. Desserts were particularly yummy, especially the cheese cake (I think I got a double portion). Garlic bread pathetic and cold.

st530

chuck1

UA950 April 11 to IAD. Crew seemed very young for international. Asked for Express Service. It took over an hour to get drinks and Express Service arrived a few minutes after that. Dessert came probably 90 minutes after take off. Regular diners finished 3 hours after take off! How does that happen on a 7 hour flight? Inexcusable.

Return today BRU-IAD a bit better but only booked to 22/50. It still took 45 minutes to get first drink but service completed a bit more than 2 hours after take off.

Pre arrival meal of salad and chicken ragout was so gross. Salad was actually frozen solid - and who serves mango dressing twice? Does that even go with tomatoes and cucumbers?

The food has really taken a turn lately. It is starting to border on inedible and I'm not too picky about airplane food. The snacks are getting pretty poor too.

hockey7711

I usually order the beef tenderloin on United, and there are usually a few different forms of it.

I had this one on a flight from HKG-SFO in January.

At first it appears to be filet mignon, but upon further inspection, it appears to be made of of scrap of meat, formed into a patty then covered with sauce to disguise it.

It is truly disgusting!

At the time, I figured, It's HKG catering...

Well, I flew SFO-EWR last night, and ordered the beef tenderloin...

Much to my surprise, the mystery meat is back.

For the first time in 25 years on UACO, I had to sent a meal back. I couldn't even look at it.

villox

Salisbury Steak?

hockey7711

It reminded me of a can of dog or cat food...disgusting scraps of meat off the slaughterhouse floor...

katan

You can at least admire their ability to use every part, even if it has to pass through a processor. I have never flown UA ex-China (only in), but now i'm excited to give their catering a crack. Air China PEK-YVR was certainly sleep worthy.

cesco.g

What was the description of this "meat" in the menu?

sfoeuroflyer

In every respect that "beef" dish is unfit for a premium cabin on a long haul international flight. Disgusting phony meat; vegetables that look like they came from a frozen packet, miniature potato serving. When I see these posts it validates my ungoing resolve never to fly UA as long as there is an alternative. And for long haul there always is. I get stuck from time to time on UA Express (Sky West, actually, which should be named "Sky Worst") but at least I can avoid always the cheapness that characterizes this pathetic airline.

st530

That "tenderloin" and accompaniments are indeed embarrassing in all respects, but why is it on a plate and not a casserole dish per this new era? I thought we were down to bowls for soupy and pasta entrees, and casserole dishes for everything else pre-plated.

EDIT: Just realized that's a domestic run (SRO-EWR). Thought that this was the Polaris business thread.

EWR764

The photo predates the February 1 changeover to the casserole dishes. I've had some nasty beef ex-HKG, so I usually go with the chicken or fish on those flights.

FWIW, now that I've experienced it, I'm not as upset about the new service standard. I thought they'd just be using the domestic plates, but for Polaris the casserole is larger and deeper, so portion sizes aren't much different. It's still a downgrade in terms of presentation, but not the end of the world. Granted, I was on the 77W, which still has a 2nd galley FA position and hasn't had its staffing changed since service entry, but there wasn't any difference in service from my perspective.

I had the ginseng chicken for the first time last week... decent, but not nearly as tasty as the Thai noodle bowl. Here's hoping that makes it back into the rotation soon, I don't care that I've had it a dozen or more times in the past, it's delicious!

goodeats21

Unless you are on a plane with the reduced staffing levels. Last one I had was cold by the time they ran it down the length of the business class cabin, suspended in air by a pair of (not-needed) tongs.

Classy.

globetraveler

EWR764

To be fair I haven't yet been on an airplane with reduced staffing (in Polaris) so I'll reserve my total judgment but I was expecting the worst and my experience was a bit better than I was girding for.

I will say I've never hesitated to send entrees back for more heating, especially on a long haul flight. FAs are usually understanding IME.