757 Transcon question
 

I'm on UA 31 EWR-LAX (dep EWR 1145am), returning on UA 82 LAX-EWR (dep LAX 1300). Can anyone tell me if there'll be proper hot lunches in Y on these flights, or should I plan on having large breakfasts!

Also, does the 757 have Channel 9 (I don't think the domestic 762s do, so this'd be a nice bonus, if the flight deck crew make it available.

Thanks.

All UA aircraft have Channel 9, if the captain decides to turn it on. It's not specific to any particular type of equipment.

Yes, Channel 9 will be available (unless the Captain decides to play Jazz on the channel, instead).

I would imagine you will receive a hot meal. One poster recently received a letter from UAL saying they were returning / improving transcon meal service.

Both flights show up as lunch flights.

(There appear to be 3 EWR-LAX rts/day. The morning flight shows as snack, the mid-day flight shows lunch, and the evening flight Westbound shows dinner. The third flight Eastbound, a redeye, does not have a meal.)

Of course, no promises about what catering delivers in terms of either quality or quantity, and how that measures up to your taste and appetite. You might still consider whether to bring something aboard.

[This message has been edited by gleff (edited 03-05-2003).]

I think that's the flight where they carve the prime rib by your seat. The choice of wines is limited to Chateau LaFite Rothschild and some other poor choices. And the dessert cart only has artisan cheeses, sundaes, and Remy Martin Napoleon cognac.

It's a bit heavy, alas, and I plan on complaining. I hate showing up to a business meeting after having two sumptuous meals cooked by on-board chefs...

http://www.flyertalk.com/forum/biggrin.gif

Doesn't it make you nervous when they flambé seat-side during turbulence? Don't you just hate that? http://www.flyertalk.com/forum/wink.gif

As long as the person doing it wasn't Julia Child. :-)

You should have seen Jacques' (Jacques Pepin) (plastic) knife work on the recent transcon I took! Breathtaking knife technique...

Don't you get a little tired of white truffles in everything though http://www.flyertalk.com/forum/wink.gif

And enough with the foie gras! I have had it up to here with foie gras in coach!

Bring back the mustard pretzels.

I almost lost it on a (future) starfish flight the other day. I was in my beloved 22b, when Nobu Matsuhisu came around to prepare a tuna tartar at my seat.

It was horrible, the stewardess couldn't get through to serve my '62 bollinger. get these guys off the planes!!

Curse you, United Airlines, for choosing 18" wide seats on that A320 instead of 17" wide seats and an extra 6-inch wide aisle! :-)

The aisles are so narrow on the 757, you can't talk to the wine steward and the maitre d'fromage at the same time http://www.flyertalk.com/forum/rolleyes.gif

How do they expect you to choose the appropriate flights of wine and cheeses? Sheesh.

Not to mention the dry cabin air of the 757 reeks havoc on the cigar humidor cart. I can't stand a cigar that burns too hot with my Bananas Foster.

Harrumph. And these people call themselves an airline!

ROTFL http://www.flyertalk.com/forum/biggrin.gif

BTW, COMPTON SID, why not plan on having a large breakfast anyway? I would, and then I'd have a proper hot lunch besides. Who says one excludes the other http://www.flyertalk.com/forum/smile.gif

[This message has been edited by richard (edited 03-06-2003).]

These problems are especially acute on short flights, since the FAs are so rushed.

Must be "customer feedback" like the above that leads to 'enhancements' such as a reduction in meal service.

Sure is a whole lot less stressful to get a cold deli plate on a premium transcon.

I especially used to hate having to decide between whether to have foie gras or the chocolate covered oranges with fresh strawberries as an accomaniment to my Chateau Y'quem. http://www.flyertalk.com/forum/biggrin.gif

Thanks, United!

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View from the Wing: A blog about Free Miles and Free Markets

Talk about stressful! The other day on the BWI-IAD flight, in coach, one of the chefs insisted on adding the white truffle sauce onto my perfectly cooked live maine lobster even though I EXPLICITLY asked for it ON THE SIDE

http://www.flyertalk.com/forum/frown.gif

And they wonder why people complain!

[This message has been edited by richard (edited 03-06-2003).]

[This message has been edited by richard (edited 03-06-2003).]