Jan 21, 2019, 2:25 pm
Last edit by: WineCountryUA
Related threads
2019 Let's Eat - United First, United Business, & Premium Transcon Service
2019 Let's Eat - Economy Class (Domestic & International)
And the 2018 thread is here: 2018 Let's Eat - Polaris Business
2019 Let's Eat - United First, United Business, & Premium Transcon Service
2019 Let's Eat - Economy Class (Domestic & International)
And the 2018 thread is here: 2018 Let's Eat - Polaris Business
2019 Let's Eat - Polaris Business
Mar 3, 2019, 12:02 pm
#286
Join Date: Jan 2017
Programs: UA Plat; Bonvoy Plat
Posts: 2
Thanks for the welcome @restlessinRNO and @MatthewLAX !
Mar 3, 2019, 3:35 pm
#287
Join Date: Aug 2008
Location: DCA, IAD (not BWI if I can help it)
Programs: UA 1MM 1K, Marriott Gold, Hyatt Explorist, status-free on AA, AS, B6, DL, WN, Amtrak, etc.
Posts: 1,481
UA 950 IAD-BRU, 2/22/18
777-200
This was my first experience with the pared-down service, and it was Not Good. The two FAs working my aisle were on their feet nonstop for the first three hours, constantly running one plate or another to one passenger, but that left little time for drink service. As a result, not only my wine glass but my water glass went dry for a while. This was easily the worst soft product I've seen upfront on UA internationally since the advent of Polaris, and maybe ever.
The salmon was the one new item I didn't recognize from earlier flights. It also seemed lighter than the alternatives, an important consideration when I'd eaten at the LH lounge as if my upgrade wasn't going to clear.
Nuts were lukewarm by the time they got to me 53 minutes after our 6:07 p.m. takeoff, which would have been subpar even if I hadn't been watching Crazy Rich Asians and all of its over-the-top travel details. I wonder how longer the people in 15A and 15L had to wait for this.
The appetizer and salad were pretty good, but they also didn't reach me until 7:25 p.m.
Dinner at 7:54 p.m. The green tea soba noodles were a creative touch, but the salmon didn't taste particularly fresh. I got a sundae for dessert at 8:28 p.m., and I couldn't help wishing I could still get a brandy to go with that.
I was planning on skipping breakfast even when I thought my upgrade didn't clear, and I stuck to that plan. So I did at least get the maximum sleep value out of the seat... and then jet lag had me awake from 3:30 to 5:30 a.m. three nights later anyway.
777-200
This was my first experience with the pared-down service, and it was Not Good. The two FAs working my aisle were on their feet nonstop for the first three hours, constantly running one plate or another to one passenger, but that left little time for drink service. As a result, not only my wine glass but my water glass went dry for a while. This was easily the worst soft product I've seen upfront on UA internationally since the advent of Polaris, and maybe ever.
The salmon was the one new item I didn't recognize from earlier flights. It also seemed lighter than the alternatives, an important consideration when I'd eaten at the LH lounge as if my upgrade wasn't going to clear.
Nuts were lukewarm by the time they got to me 53 minutes after our 6:07 p.m. takeoff, which would have been subpar even if I hadn't been watching Crazy Rich Asians and all of its over-the-top travel details. I wonder how longer the people in 15A and 15L had to wait for this.
The appetizer and salad were pretty good, but they also didn't reach me until 7:25 p.m.
Dinner at 7:54 p.m. The green tea soba noodles were a creative touch, but the salmon didn't taste particularly fresh. I got a sundae for dessert at 8:28 p.m., and I couldn't help wishing I could still get a brandy to go with that.
I was planning on skipping breakfast even when I thought my upgrade didn't clear, and I stuck to that plan. So I did at least get the maximum sleep value out of the seat... and then jet lag had me awake from 3:30 to 5:30 a.m. three nights later anyway.
Mar 3, 2019, 3:55 pm
#288
Join Date: Sep 2011
Location: SFO / LHR
Programs: UA GS 2.2MM / UC / AS Gold 75K / Bonvoy Plat / Hilton Diamond
Posts: 1,028
The wine is roundtrip catered now, so the liquor carts are used in both directions. That’s why there are often spartan selections / outages on the return sectors - the “coastal vines” $4 sparkling wine as the champagne, etc. Apparently they’ve calculated it is cheaper to fly with the extra weight, rather than use liquor services of international catering providers.
Mar 3, 2019, 4:01 pm
#289
Join Date: May 2010
Location: AVP & PEK
Programs: UA 1K 1.8MM
Posts: 6,341
Mar 3, 2019, 4:31 pm
#290
Join Date: Jan 2017
Programs: UA MP 1K
Posts: 119
Also - (might have been covered) why doesn't UA implement a book-the-cook? Surely this would reduce waste and allow pax to get their first choice...
Mar 3, 2019, 7:59 pm
#291
Join Date: Nov 2014
Location: USA
Programs: UA Gold, Marriott Gold
Posts: 1,193
There is a ton of waste especially on the short overnight transatlantic flights. Last time I flew I had dinner and the cheese and then fell asleep. Sometime later I woke up to use the lav and walked past a cart with 15 or ice cream cups on it. I asked the FA if I could have one and she offered to build one with whatever toppings I wanted and deliver it to my seat while I used the lav.
Mar 4, 2019, 9:31 am
#292
Join Date: Mar 2018
Posts: 47
I will, but at this time they seem very committed to the path and happy with themselves - the last response (of quite a few) received was actually long and detailed - platitudes about investing in the hard product and “optimizing” catering operations after months of “careful” study; deciding that passengers are expected to drink two glasses of wine each and “don’t mind” when selections are not available. Then they couple the response with an ETC. They are basically trimming opex wherever they can to hit investor numbers, and investing only in capex (new AC, seats, lounges, app). It’s quite disorganized — the compensation they issue per passenger can easily provision an entire cart of additional wine at trade and duty free prices, for example. I don’t want an ETC or miles when something isn’t right, just a decent onboard product.
I doubt any investors or Jamie Baker will ask about it at the JPMorgan conference tomorrow, but I would really like to see some investor/analyst challenge them on their service/catering cuts in a public forum as being a cut too far. So when they try to justify it, by saying passengers don't mind if you're out of stock, they'll look out-of-touch.
Mar 4, 2019, 9:39 am
#293
FlyerTalk Evangelist
Join Date: Sep 2003
Location: Honolulu Harbor
Programs: UA 1K
Posts: 15,016
During my CO days, I was flying IAH-NRT once and asked for an extra sundae if they had one leftover. For the next hour, the FAs made a game of seeing how many sundaes I could down. They ended up bringing me 5. I guess those days are gone...
Mar 4, 2019, 11:47 am
#294
Join Date: Dec 2012
Location: IAH, SGN, BKK
Programs: UA 1K
Posts: 396
I miss those times. CO published their menus on their site (& were almost always correct), you could select these cheese you wanted & they generally had an edible steak.
Mar 4, 2019, 11:55 am
#295
Join Date: Jan 2019
Programs: DL, UA
Posts: 60
That was great of the FA but I feel these days like I have to ask to get anything, particularly if I happen to be napping when they finally come by. Time was when FAs would note (at least with First/Business class passengers and high level elites) when they missed someone and come back around to ask. It appears to me a number of the FAs are demoralized and/or handcuffed by the bean-counters who don't have to experience the results of their "optimizations".
With the demise of the dedicated international bases the dedication to good service up front and pride in it has gone down as well. Many now working Polaris were put there,they do t understand it well or don’t want to put in the effort anymore than in Coach. Not true for all, of course, but it’s a big issue, precisely as was predicted by many at UA when this new base system kicked in. (International bases were a vestige of CO which worked well.)
Mar 7, 2019, 7:10 am
#296
Join Date: Nov 2006
Location: BOS
Programs: UA 1K (2MM); AA LT Gold (1.9 MM); SQ; WN; DL; "Bonvoy Ambassador""
Posts: 398
UA 101 IAH/SYD on 27 March: 2008 Vintage Piper Heidsieck Champers--excellent! Where did that come from? FA was surprised as well. Is this likely a one-off (clearing out inventory) or something we might be able to look forward to?
Mar 7, 2019, 7:59 am
#297
Join Date: Jan 2009
Location: IAH/EWR-LGA/MIA
Programs: UA Global Services 3.2 MM, Marriott Bonvoy Lifetime Titanium Elite, AA Exec Plat
Posts: 2,503
My guess is a one-off - isn't that what they serve in the IAH Polaris lounge?
Mar 7, 2019, 12:51 pm
#298
Join Date: May 2001
Location: RNO, NV, USA.
Programs: UA 2MM
Posts: 5,062
Mar 7, 2019, 1:19 pm
#299
Join Date: Sep 2011
Location: SFO / LHR
Programs: UA GS 2.2MM / UC / AS Gold 75K / Bonvoy Plat / Hilton Diamond
Posts: 1,028
The details given to FAs on this tighter provisioning were that the sundaes are the single biggest catering cost item. Given the packing requirements, I can see this, but still.
Mar 7, 2019, 8:03 pm
#300
Join Date: Nov 2006
Location: BOS
Programs: UA 1K (2MM); AA LT Gold (1.9 MM); SQ; WN; DL; "Bonvoy Ambassador""
Posts: 398