Quokka From , joined Dec 1969, posts, RR: Posted (3 years 2 months 2 days 16 hours ago) and read 10720 times:
Another visit to Hamburg came up and as is my usual want I booked flights with Emirates as they offer the most convenient itinerary. I tried to book the entire journey in First but found that the flights to/ from PER were fully booked. I was able to book Business Class and then use Air Miles to upgrade the sectors between DXB and HAM. So the final itinerary was:
07 July 2011 EK 421 J 777-31H/ER A6-ECJ
08 July 2011 EK 059 F 777-36N/ER A6-EBJ
12 July 2011 EK 060 F 777-31H A6-EMU
13 July 2011 EK 420 J 777-21H/LR A6-EWD
Following my journey in May, fellow A.netter Ronerone had alerted me to some changes that EK would be introducing across the fleet in Business Class. Thanks for the tip, Roni. I was interested in what these changes would be and whether they would simply be a cost-cutting exercise or whether the previous standards had been maintained. As a result, this trip report will not follow the chronological style that I have adopted in the past but will compare some aspects of the two journeys. I will also include a little drama that was very wearying at the time.
Let me state at the outset that I was not disappointed with the warmth and friendliness of the crew on all sectors. As always they were only too pleased to accommodate my requests with a smile and without fuss. My thanks go to SFS Aqueena (“call me Aqua”) from India and Yassine from France on EK421; Teresa from England and Vera from Serbia on flight EK059; Mary from Perth on flight EK060; and Renae, also from Perth, on flight EK420, all of whom made my journey so comfortable. A special thank you goes to Capt.Gilmour Magowan and FO Frank Behrends for showing me the cock-pit on arrival in HAM. I would also like to extend my thanks to Kym and Corrine in the Emirates’ Lounge in PER for the help they provided when things looked as if they would get messy.
As usual the driver arrived punctually and dropped me off at the airport. I had checked in on-line but needed to drop off my suitcase and this was smooth enough. I made my way through security and was welcomed to the lounge, where I was welcomed with a smile by Kym and Corrine. Then I noticed that something was missing – my travel wallet with my EU passport!
I must have left it on the bench when I took the liquids out of my hand luggage before scanning, I thought. I dashed back to security and asked whether anyone had handed anything in. The supervisor said, “Oh no, not another one.” She told me that I would be surprised at the amount of stuff that people leave behind, including mobile phones and laptops that never get claimed.
I was asked to bring my hand luggage back and the person on the scanner confirmed that she didn’t see a travel wallet – all that was in the tray was the liquids and that I put one bag through. The supervisor got on the phone and the control centre replayed the video recording, confirming no travel wallet went through the scanner.
The supervisor suggested that it may have been left at passport control and let me through to check. I saw the same officer as when I first came through and he confirmed nothing had been handed in. He suggested contacting the airport duty manager as things are normally taken to the WAC office when found. So I met Sandra, who made a couple of checks before making an announcement over the public address system. Sadly it seemed that the wallet had just disappeared. I still had my Australian passport and the boarding pass for the flight leaving PER so I could still travel. I would have to report the other passport as lost or stolen.
Back in the lounge Kym and Corrine had been busy making a call to the check-in desk and reprinting my boarding pass for the connection in DXB. They also reprinted my e-ticket and itinerary. By now I was desperate for something to drink. Anything would have been acceptable – even water – but the Hennessy made a good substitute.
As I sat and reflected upon making a police report, Corrine came up with a big smile and said, “Good news, Mr Quokka. Your passport has been found and handed in to the Emirates’ desk at check-in. They will bring it up for you in a few minutes.”
You can imagine the feeling of relief. I could now concentrate on having something to eat so I checked out the offerings. Corrine reappeared with my travel wallet and I found that everything was in it: passport, e-ticket, boarding pass, insurance documents, etc...Yes everything was OK.
Drama out of the way, how did the cabin service compare with previous flights?
On the human level I found the same courteous and friendly service, from being welcomed at the door by name to being shown to ones seat. The same choices of champagne, orange juice or apple juice were offered pre-departure and in First the traditional coffee and dates were on hand. The crew also offered mattresses to make the seats more comfortable not only on the overnight flights between PER and DXB but also on the day time flights between HAM and DXB.
In the seat backs in J there were bottles of water while blankets and noise-cancelling headphones were on the seats. Amenity kits, containing the usual toiletries, were handed out along with socks and eye-shades. In F the mini-bar was stocked and slippers in a cloth bag were issued but as I was on day time flights no amenity kit. The toilets were stocked with a range of toothbrushes and paste, shaving lotion and razors, eau de cologne and so on. So far no change was discernable.
When it came to the meals service I began to notice some differences. The menus with their colourful pictures on the cover were replaced with a larger, plain white cover, broken only by the word Menu or Wine as appropriate and the EK logo embossed in Gold. The inside covers were decorated with a pattern of fruit leaves and berries. In Business Class the Emirates logo is placed above the wording, near the top of the page while in First it is placed below the wording in the centre. In both First and Business the menus were the same size but the wine lists were smaller in Business than in First.
The old style menu and wine list shown left and the new style shown right.
The inside covers: first the wine list...
... and then the menu.
The range of food and wines is as large as before and the quality remains as high. Cabin crew came around asking whether drinks were desired and taking orders for the meal service.
Outbound from PER a “light meal” is offered after departure. I place those words in inverted commas because the portions are generous and extend to several courses. On May’s flight we were offered two appetisers, soup, salad, four main courses, a dessert, bread, a cheese selection, tea and coffee and chocolates. July’s flight offered two appetisers, no soup, salad, only three main courses, two desserts, bread, a cheese selection, fresh fruit and the usual tea, coffee and chocolates. So it is a case of “swings and roundabouts”.
Quokka From , joined Dec 1969, posts, RR:
Reply 1, posted (3 years 2 months 2 days 16 hours ago) and read 10721 times:
Flights EK 421/ EK 420 Business Class
Champagne: Moët & Chandon NV Brut Imperial
White: Chablis Premier Cru, 2009 Domaine de Vaudon, Joseph Drouhin*
Molly Dooker The Violinist, 2010 Verdelho, Australia
Red: Château de Sales, 2003 Pomerol
d’Arry’s Original, 2008 Shiraz-Grenache, Australia
Port: Quinta do Noval, 2005 Late Bottled Vintage
* This wine replaced the Ninth Island, 2009 Sauvignon Blanc from Tasmania that was offered in May.
I chose the Chablis going outbound and the Verdelho inbound. I preferred the latter and not simply because it comes from Australia.
Bar service offerings remained the same as on earlier flights.
Apéritifs: Campari – Campari Bitter
Vermouth Sweet/ Dry – Martini
Sweet Sherry – Harvey’s Bristol Cream
Dry Sherry – Tio Pepe
Beers: A selection of international beers including Heineken, Budweiser and Amstel Light
Cocktails: Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Fantasy Island,
Kir River, Manhattan, Martini Cocktail Classic, Screwdriver and Vodka Martini
Spirits: Premium Scotch Whisky – Chivas Regal 18 Years Old
Single Malt Whisky – Glenfiddich 15 Years Old
Tennessee Whiskey – Jack Daniel’s
Irish Whiskey – Jameson’s
Cognac – Hennessy XO
Vodka – Grey Goose
Gin – Bombay Sapphire
Rum – Bacardi Superior
Liqueurs: Bailey’s Irish Cream
Wines were poured at the seat, the label first being shown and a small amount poured to taste and if found satisfactory the glass was filled. Warmed nuts were also served.
Unlike the journey in May, the meals were brought individually to each passenger and not in a cart or on a trolley. First the tables were taken out of their storage and unfolded, with a crisp white table cloth laid. Then a tray was brought, upon which there were a bread plate, a small bowl with fresh salad, a small dish with butter, salt and pepper shakers, a small bottle of blended olive oil and balsamic vinegar, a glass and a serviette/ napkin with cutlery.
Immediately apparent was the new all-white crockery. Gone was the Noritake design with its colourful pattern and the gold Emirates logo. The white service was enlivened with a wavy pattern around the edges. Whereas previously the napkin was folded around the cutlery to form a pocket that was held together with a plastic clip, now it appeared wrapped around to form a roll and was encircled by a stainless steel napkin ring. Featuring a new design, the stainless steel cutlery lacks the obvious EK logo that was a feature of the previous set.
I forwent an appetiser and selected Grilled Chicken kebab, flavoured with yoghurt and ginger and served with sautéed squash, green beans, rice and kabsa sauce.
On the way home for lunch I chose the mezze and the Szechuan Lobster which came with egg-fried rice, pak choy and king oyster mushroom (sorry photo unusable). The meals looked good and were tasty but I was only really interested in the cheese selection.
In May I was disappointed with the “works canteen” appearance of two, albeit generous and very tasty, portions of cheese still in their original wrappers, a couple of Arnott’s crackers also in the original wrapper and a solitary strawberry, all on a bread and butter plate wrapped in cling-film. The new offering is a major improvement! Here is what I received in May (note old style decorative plate).
Presented on a wooden cheeseboard, with a separate plate for the biscuits, were four different cheeses, date and walnut slice, sticks of carrot and celery, dried apricot and walnuts and a couple of strawberries. What a contrast between the two offerings – this is more like it. The only downside was that like on the previous flight Port was not immediately offered as used to be the case.
After the meal, when asked for the cognac came in a glass carried on a tray and not poured at the seat from a miniature taken from a trolley. It may well have come from a miniature but presentation is important. Yassine was kind enough to ensure that it was not chilled.
Apart from the change in crockery and cutlery I did not notice any significant differences to the breakfast. Maybe the additional jar of jam? Otherwise the offerings were broadly similar: fresh seasonal fruit, juice, yoghurt, croissant and a choice of mixed grill, an egg dish (scrambled going, omelette coming), pancakes or cheese and cold cuts.
One act of kindness that I saw on the final sector occurred after I saw a man who had injured his knee, and was wearing a makeshift bandage, hobble past my seat into the economy cabin. Shortly after take-off, and the seat belt sign being extinguished, staff brought him and his wife forward and made them comfortable in two empty seats. Kudos to the EK crew for showing such consideration.
The flights were all enjoyable but there was one further mishap. On flight EK 421, after the evening meal service I reclined the seat to the sleeping position and heard a c-rrr-unk. It wasn’t the seat breaking but my camera. Foolishly I had neglected to put it out of harm’s way and it suffered. Switching it on, I found a wonderful pattern appear on the display but the lens and everything else appeared to be normal. I was still able to take photos using the EVF instead of the LCD.
Quokka From , joined Dec 1969, posts, RR:
Reply 2, posted (3 years 2 months 2 days 16 hours ago) and read 10715 times:
Flights EK 059/ EK 060 First Class
Dining aboard Emirates flights in First is on demand à la carte. This means that you can eat (or not) when you want to and as often as you wish. All you need to do is phone through or use the call-bell. The sole restriction is that the last order be placed one and a half hours before landing. This is to ensure that there is sufficient time to carry out all necessary pre-landing tasks and safety at all times.
The First Class Menu is not broken up into parts like breakfast, lunch or dinner. Rather it offers a list of Canapés, Appetisers, Main Courses, Light Bights, and Sweet Delights that vary by route and time of day. Typically there will be three appetisers and five main courses offered. Iranian Caviar seems to be a standard feature of EK’s menus in First. The menu itself was placed in a brown leather folder, adding a little touch of elegance. Note the basket of snacks given to each passenger.
The Bar offerings were broadly similar to those in Business except for the addition of a Mocktail and premium selections of whisky and cognac. I didn’t try it but the Mocktail was a Jumeirah Delight.
Spirits: Premium Scotch Whisky – Chivas Regal Royal Salute
Single Malt Whisky – Glenfiddich 21 Years Old
Bourbon – Woodford Reserve
Cognac – Hennessy Paradis
Champagne: Cuvee Dom Pérignon, 2002
White: Clos de la Coulee de Serrant, 2002 Nicolas Joly
Cervaro della Sala, 2008 Antinori, Umbria
Prinz von Hessen Johannisberger, 2009 Rheingau
Red: Château Pichon Longueville Baron, 2001 Pauillac
Savigny les Beaune 1er Cru, 2006 Clos des Guettes Domaine A-F Gros
My choice was the Johannisberger which I found had a lovely fresh finish.
On the way to HAM, after the customary champagne, coffee and dates, I selected just a cheese selection and Teresa, on bringing it, offered some of the 1991 Dow’s Vintage port. This proved to be a good accompaniment to the Boursin, Red Leicester and other cheeses.
The table was unfolded, laid with a cloth and set with cutlery and a napkin. The crockery was similar to that used in Business Class with the exception that the salt and pepper came in glass grinders and the butter, with a decorative pattern, was placed with the salt and pepper on a small serving platter.
After the meal as Teresa was clearing the table she said, “I’ll just take these and I’ll be back with a hot towel, Mr Quokka.”
“I hope it won’t be handed across with a pair of tongs,” I said, mentioning that some airliners like TG and GA serve them on a little tray in their premium cabins.
“I’ll see what I can do to make it special, Mr Quokka,” replied Teresa with an infectious smile.
A few minutes later she returned with the hot towel sitting on a dish and wound around, looking a bit like a French pastry. Next to it was an orchid and a box of Godiva chocolates. How delightful!
About an hour and forty minutes before arrival Teresa came and asked would I like any pumpkin soup? That sounded nice so I accepted. Once again the table was laid and the soup appeared, topped with olive oil grilled ciabatta. It was delicious. There was just enough time to request a glass of Hennessy Paradis before we commenced the descent into HAM.
On the return from HAM a young man travelling from Flensburg to Johannesburg came into the cabin, glanced at his ticket and looked puzzled. “Is this the First Class cabin?” he asked.
“Yes,” Nicola replied and as he continued to look confused she went on, “You have been upgraded to First on today’s flight.”
Well I know that feeling when you get a sudden bonus like that.
For this sector I decided to try the Shrimp salad as a starter. This looked quite pretty when it arrived, served with a potato and white chocolate terrine, red pepper coulis and garnished with a flower.
For the main course I opted for chicken breast filled with goat cheese – I do love cheese (you would never has guessed) – mashed potato bean purée, beans and mushrooms.
Not being heavily into desserts I once more requested the cheese selection with a glass of port. Again the presentation and service was faultless.
Quokka From , joined Dec 1969, posts, RR:
Reply 3, posted (3 years 2 months 2 days 16 hours ago) and read 10715 times:
The Lounge Experience
Passengers travelling in First, Business and Gold Tier travellers in Economy have access to the Emirates Lounge in both PER and HAM. Business and Gold Tier travellers in Economy have access to the Emirates Business Class Lounge in DXB. The lounges offer complimentary refreshments as well as business services.
Here are some pictures of the lounge in Perth.
There is an area with computers offering internet connectivity and access to printing.
A selection of newspapers and magazines is available.
As part of the experience travellers in First have access to the First Class Lounge in Terminal 3 at DXB. Compared to the often busy Business Class Lounge, this is a haven of peace and tranquillity. Far less crowded and at times feeling as if there are more members of staff than passengers, the lounge offers plenty of space to relax or have a meal between flights.
Staff are constantly replenishing the foods and plates.
Catering for all tastes, the Lounge offers sushi...
And just for me, a selection of cheese.
There are discrete seating areas, giving the lounge an eclectic feel.
A bar is on hand for those who are absolutely hanging out for a drink.
Would you like something to read while you sip on your drink?
Of course, so that First Class passengers don’t have to fight their way through Duty Free there is a Wine Shop within the lounge.
If you don’t feel like fighting your way through, you can at least look down into the Duty Free areas.
And as this report is all about comparisons, this is how Economy passengers can at least sit and wait for boarding during long transfers.
I noted the huge range and amount of food available and I asked the lounge steward in HAM,
“What happens to all this food once the plane has boarded?
“Local regulations dictate that it must all be thrown away. We can’t give it to the homeless or unemployed, for example,” he replied.
“But what about airport employees, may they take any home?”
“No, even that is not permitted. There could be a risk of e-Coli or something similar if the food is not stored or handled properly.”
We agreed that it seems such a waste but I suppose apart from the health considerations there would be a cost in donating food and EK may see a risk of over-ordering if staff could take it home at the end of their shift.
Horses are a constant feature in EK’s lounges.
Spacious seating area in uniform style.
The Business Centre with computers, printers, phone and fax...
...and a laptop charging point.
But who comes to work? It’s the food that we are interested in. Halal as one would expect of a Middle Eastern airline. It is only the alcoholic drink that isn’t.
A nice selection of cheese
Views from the Emirates Lounge in HAM.
Showing security screening
Back in DXB in the Business Class Lounge I found a quiet corner.
Quokka From , joined Dec 1969, posts, RR:
Reply 4, posted (3 years 2 months 2 days 15 hours ago) and read 10621 times:
The travelling experience once again lived up to my expectations. While I was interested to see what the changes in cabin service for Business Class passengers meant I was pleasantly surprised that there was no visible deterioration in standards. The new crockery is nothing dramatic and the change in the way the napkin is wrapped around the cutlery does not cheapen the appearance of things. I am not sure how cost savings have been made except perhaps the new plates, knives and forks may be cheaper to buy than replacing damaged ones of the previous style. Rolling the cutlery rather than folding into a pocket may save time and therefore labour, maybe. EK is always able to renegotiate prices from suppliers of food and wines so there may have been some savings there. Everything else about the flights seemed the same as before.
Thank you for taking the time to read my report. My intention was not to present a minute by minute tale of what occurred but to offer a comparison of the services and amenities provided. As always, any feedback is welcome.
As many of you like spotting I am including some photos taken in DXB and HAM. But first one taken of a South African Airlines Airbus parked in PER. Enjoy.
Take the first jet bridge to the aircraft: A6-EBJ readying for the flight to HAM
A B777-200LR (A6-EWG) was at the next stand.
Loading is complete
A recent addition to the Oman Air fleet, A40-EB, an EMB170-200 STD E175
An A300B4-203 operated by Mahan Air (EP-MHL)
Sri Lankan A340-311 (AR-ADC)
The early morning line up for departure.
Sri Lankan, Daallo, British Airways and Virgin
Daallo operated 737-247/adv (EY-533)
Virgin and arch rival BA
No guessing about this one (A6-EDG)
Please, you go first. No, I insist...A6-EWG heads the queue coming from the other direction.
Thank you, bye bye
On the ground in HAM we taxied past this flybe craft
Sun Express tail at the stand next to where we parked.
With Air Berlin, Lufthansa and TUIfly lined up as well.
One of the benefits of the Emirates Lounge in HAM is the view over the apron that it offers.
Air France A320-214 (F-GKXZ) being pushed back.
Manual baggage handling on the ramp. A Condor flight being loaded.
Swiss Avro146-RJ100 (HB-IYZ) having a rest at a remote stand.
Lufthansa A320-211 (D-AIPU)
Thomas Cook, British Airways and a party trio from Lufthansa
More LH, including Schwäbish-Gemund and Bruchsal.
Mt aircraft to take me back to DXB arriving.
BA has gone, but Swiss and the Haribo Bear have joined the party.
On boarding my flight from HAM to DXB.
It seems everyone wants to leave at the same time...
... join the queue
Well this Cimber Air Canadair CL-600-2B19 Regional Jet CRJ-100LR isn’t in a hurry to leave.
PS: Thank you Suryo. When I read your reply it reminded me that I had forgotten to post this: cock pit of A6-EBJ in HAM
akhmad From Netherlands, joined Sep 2005, 2476 posts, RR: 53
Reply 5, posted (3 years 2 months 2 days 15 hours ago) and read 10511 times:
First of all let me acknowledge you as the most exemplary and grateful EK passenger. I have never seen such appreciative statement before like the following:
Quoting Quokka (Thread starter): Let me state at the outset that I was not disappointed with the warmth and friendliness of the crew on all sectors. As always they were only too pleased to accommodate my requests with a smile and without fuss. My thanks go to SFS Aqueena (“call me Aqua”) from India and Yassine from France on EK421; Teresa from England and Vera from Serbia on flight EK059; Mary from Perth on flight EK060; and Renae, also from Perth, on flight EK420, all of whom made my journey so comfortable. A special thank you goes to Capt.Gilmour Magowan and FO Frank Behrends for showing me the cock-pit on arrival in HAM. I would also like to extend my thanks to Kym and Corrine in the Emirates’ Lounge in PER for the help they provided when things looked as if they would get messy.
Quoting Quokka (Thread starter): Good news, Mr Quokka. Your passport has been found and handed in to the Emirates’ desk at check-in. They will bring it up for you in a few minutes.”
That is my EK!
Quoting Quokka (Thread starter): The menus with their colourful pictures on the cover were replaced with a larger, plain white cover, broken only by the word Menu or Wine as appropriate and the EK logo embossed in Gold. The inside covers were decorated with a pattern of fruit leaves and berries. In Business Class the Emirates logo is placed above the wording, near the top of the page while in First it is placed below the wording in the centre
I must say, the menus look more elegant.
Quoting Quokka (Reply 1): Unlike the journey in May, the meals were brought individually to each passenger and not in a cart or on a trolley.
Personalized service. It is a reintroduction, is it not?
Quoting Quokka (Reply 1): Featuring a new design, the stainless steel cutlery lacks the obvious EK logo that was a feature of the previous set.
Too bad. I love EK logo on the cutlery.
Quoting Quokka (Reply 1): Presented on a wooden cheeseboard, with a separate plate for the biscuits, were four different cheeses, date and walnut slice, sticks of carrot and celery, dried apricot and walnuts and a couple of strawberries. What a contrast between the two offerings – this is more like it
So do I. Oh, wow!
Quoting Quokka (Reply 2): The menu itself was placed in a brown leather folder, adding a little touch of elegance
Definitely! Way to go, EK!
Quoting Quokka (Reply 2): The crockery was similar to that used in Business Class with the exception that the salt and pepper came in glass grinders and the butter, with a decorative pattern, was placed with the salt and pepper on a small serving platter.
Quoting Quokka (Reply 2): A few minutes later she returned with the hot towel sitting on a dish and wound around, looking a bit like a French pastry. Next to it was an orchid and a box of Godiva chocolates. How delightful!
Agreed. How artistic!
Quoting Quokka (Reply 2): Well I know that feeling when you get a sudden bonus like that.
Especially if you can share it with your beloved mother.
Quoting Quokka (Reply 3): Here are some pictures of the lounge in Perth.
Wow, impressive! I applaud EK for taking a lot of care over their lounges outside DXB.
Looks like our paths crossed, almost! I was one level beneath you at Perth International.
Quoting Quokka (Thread starter): You can imagine the feeling of relief. I could now concentrate on having something to eat so I checked out the offerings. Corrine reappeared with my travel wallet and I found that everything was in it: passport, e-ticket, boarding pass, insurance documents, etc...Yes everything was OK.
Oh dear! What a way to start your journey! Where did they find your documents? By the way, how was catering at the Emirates Lounge? I was next door at the QF one and I thought the offerings there were quite sub par. Perhaps that time of day (past midnite) having an extensive buffet wasn't popular. I hadn't had dinner when I arrived at the airport so was hoping for something more substantial to munch on. I ended up with leafs of lettuce, cold cuts and a bowl of soup.
What a stylish looking cheeseboard!!! I have several such boards at home which I use as a... erm... paperweight.
Quoting Quokka (Thread starter): On flight EK 421, after the evening meal service I reclined the seat to the sleeping position and heard a c-rrr-unk. It wasn’t the seat breaking but my camera. Foolishly I had neglected to put it out of harm’s way and it suffered. Switching it on, I found a wonderful pattern appear on the display but the lens and everything else appeared to be normal. I was still able to take photos using the EVF instead of the LCD.
From losing your documents to almost destroying your camera. Your fingers are buttery indeed. Hope to meet in Perth soon as I will be back there in a few months time (Oct or Nov).
Welcome to my starry one world alliance, a team in the sky!
There was a good selection of light meals, salads and so on (yes, even cheese) and the staff regularly replenished anything that looked as if it needed to be. But the EK Lounge opens at 19:30 and closes again once the flight departs at 22:30 and only caters for EK passengers so that may help explain the difference.
Quoting Ryanair!!! (Reply 8): Hope to meet in Perth soon as I will be back there in a few months time
ronerone From Jordan, joined Aug 2004, 1663 posts, RR: 53
Reply 12, posted (3 years 2 months 2 days 4 hours ago) and read 9234 times:
Amazing report Mr. Quokka!
I have been anxiously waiting for this, as i have been eager to know what this new 'secret' service was all about.
You are absolutely right, there does not seem to be any visible differences in the 'quantity' but the quality looks fantastic!
What shocked me was the NEW service in FIRST CLASS! Dine on Demand was only on non-short haul flights with Suites, and now this seems to be across the network! And not only that, First Class gets new crockery too!
Thanks for sharing this with us
A Stop Away From One-Stop, Is Non-Stop : Airbus A340-500
ROGERBCN From Andorra, joined Sep 2006, 1209 posts, RR: 20
Reply 13, posted (3 years 2 months 2 days 3 hours ago) and read 9183 times:
Great, I really enjoyed going through your report; the non-traditional way you organise it makes it very easy to compare the different options in your flights to HAM.
Definitely the changes to Business Class do not seem to affect service at all, as you said they look minor to me, I hope some of the airlines around here decided to adopt those changes, i am sure they will be higher on the rankings, let alone level of service.
I am really sorry to hear that they throw away that amount of left-over food; it is just unfair.
Lucky you got your upgrades for the HAM flights, and great service at PER finding your wallet and documents... it really scares me to lose them some day in an airport; very efficient service... did you hear if someone found them and brought it to the EK desks?
BTW, I see you are your true mother's son, having a cognac after the meals... Best way to end dinner.
Many more happy flights HAM in the future.
"At reise er at leve" H.C. Andersen (Travelling is Living)
Quoting comorin (Reply 11): especially since I lived in HAM '54-'57 and am now moving to DXB
Were you born there? Some parts of the city would have looked a lot different back then with post-war reconstruction still taking place. Enjoy your time in DXB.
Quoting comorin (Reply 11): I have always enjoyed EK even in Y (true test of an airline!) and have done the 380 and 330.
It has been a few years since I flew EK in Y but the Airbus was always preferred to the Boeing in Y because of the 2-4-2 configuration. I have flown the A332, A343 and A345 with EK - the A345 offered 2-2-2 in J, unlike the others. I have yet to experience the A380.
Quoting ronerone (Reply 12): i have been eager to know what this new 'secret' service was all about.
Me too ever since you mentioned it in a comment on a previous trip report.
And not just in the meals themselves but also the way they were served. As Suryo noted above, EK has reintroduced individual meal service in J, rather than taking the orders and then bringing the meals on a cart. I think that is a positive.
Quoting ronerone (Reply 12): Dine on Demand was only on non-short haul flights with Suites, and now this seems to be across the network!
I am not sure about this. I recall that when I flew to MAD in August 2010 in F I was able to request that the meal be brought at a certain time. Perhaps it may be impractical on shorter runs to places within the Middle East? But yes, the new style dinnerware was used in F as well.
Quoting ROGERBCN (Reply 13): the non-traditional way you organise it makes it very easy to compare the different options in your flights to HAM
I was going to do the usual and thought about it again and said, "No." I thought a comparison might be more interesting and useful to anyone who was considering flying with EK. I did take a lot more photos of the aircraft, including the obligatory toilet and leg room shots, but they became redundant once I had decided to comment on the service itself.
Quoting ROGERBCN (Reply 13): I am really sorry to hear that they throw away that amount of left-over food; it is just unfair.
Yes, it does seem such a shame when so many people go without. But I can see the logic even if the waste is upsetting.
Quoting ROGERBCN (Reply 13): did you hear if someone found them and brought it to the EK desks?
Yes, Corrine in the lounge in PER told me that somebody found it and handed it in. Unfortunately they didn't leave a name so I couldn't contact them to thank them.
Quoting ROGERBCN (Reply 13): having a cognac after the meals... Best way to end dinner.
comorin From United States of America, joined May 2005, 4896 posts, RR: 16
Reply 17, posted (3 years 2 months 1 day 19 hours ago) and read 8491 times:
Quoting Quokka (Reply 16): Quoting comorin (Reply 11):
especially since I lived in HAM '54-'57 and am now moving to DXB
Were you born there? Some parts of the city would have looked a lot different back then with post-war reconstruction still taking place. Enjoy your time in DXB.
No , my parents were posted there, I was there between years 7-10. Attended the British School in Altona, got our Lion and Eagle comics from the local NAAFI, and big treat was going to Fuhlsbuttel to see the Connies!
Burj From United States of America, joined Nov 2007, 901 posts, RR: 4
Reply 18, posted (3 years 2 months 1 day 16 hours ago) and read 8240 times:
Quoting Quokka (Reply 16): There is a thought. Perhaps I should have requested a dinner place setting on my previous flights as a souvenir seeing as they were discontinuing it.
Oh you totally should have! When NWA merged with Delta I got quite a bit of stuff with the NWA logo on it by FA's just by mentioning how I had been an elite with NWA for years and would miss the airline...