PSU.DTW.SCE wrote:codc10 wrote:It's a very nicely presented service and I give Delta credit for innovation and spin. But internal rumors are that this is actually a cost savings for Delta, since most caterers charge airlines for tray setups, where more items on the tray = higher cost. This actually reduces the galley packout, saving money. Cutting one pass of the bar cart is another area to save costs.
Entrees are boarded the same way (in oven carriers) but the rest of the service items (utensils/placements, plates, appetizers, etc.) are loaded in bulk, saving space and cost. Flight attendants I've spoken to are less than ambivalent about the new service simply because it's much more labor-intensive, with more passes through the cabin,and more work for galley flight attendants.
Delta looks at it as a win-win because it reduces catering costs while putting FAs in the aisle more often, which is tied to NPS. It will be interesting to see how this works out.
Thank you for a balanced and reasonable post, that provides additional context without the blantant fanboyism or hater bias.
I'm also curious about the timing of service and the various passes, particularly on some of the shorter, red-eye TATL flights.
The people I spoke to reported that the service is definitely longer from start-to-finish, which is clearly less of a issue on daytime TPACs. I assume the company hopes the pace will improve once FAs get used to it, but for the start, expect a longer service, with more foot traffic, and longer period of time with lights on. I wouldn't be surprised to see some modifications to the late night/shorter TATL service.
UA did something similar a few years ago, moving to a smaller tray design with fewer items on the setup, and a separate dessert service loaded in bulk. It it still a longer service than what it replaced (not by much, but longer) and has been tweaked a bit following FA feedback. The objective was catering cost savings and spun the same way: as an improvement to pax experience.