Flight ReviewsAIR JAMAICA
Business ClassMontego Bay, Jamaica to Kingston to London Heathrow
Check in was long and tedious. We proceeded to the lounge where we were greeted by an attendant who was decidedly unfriendly, impatient and couldn't wait to get rid of us. We ordered a drink with the expectation of spending only about 15 minutes there. The attendant returned with our drinks, slammed them down and virtually shoved us out the door. Not a great beginning.
Air Jamaica does have direct Montego Bay-London service, but we unfortunately had to change planes at Kingston. The boarding at Montego Bay and the transfer in the capital were unceremonious, but efficient.
The shitake mushrooms in my dinnertime vegetarian casserole were a stroke of genius, coming up full of flavor and texture. Sadly, the films weren't of the same standard.
The new Airbus A340 has the first Air Jamaica business class. However, its 35 seats (configured 2-3-2) aren't that comfortable. On a long flight, none of the new in-seat TV's nor satellite phones compensates for the mere 40 inches of legroom and the lack of calf support. The seat was so uncomfortable that by morning I needed Air Jamaica's trademark aerobics session. Most passengers were embarrassed to take part, but you couldn't fault the crew's jovial attempts to get them involved.
We landed on schedule and our bags arrived minutes later, just in time for HM Customs to give them a going over.
On a long flight, the new business class is not much better than economy. And that's a shame because, in the air at least, the carrier seems a friendly way to fly.AIR NEW ZEALAND
Business ClassLos Angeles-Auckland, New Zealand
Once through check-in and customs at LAX Terminal Two, I headed to the Air New Zealand lounge. It was packed with passengers departing on partner airlines, so seats were at a minimum, but the phones were conveniently located in private booths, and there were a few work areas off to one side. The lounge is only a few steps from the departure gate, and I stayed there until the final boarding call. Even though it was the final boarding call, I still had to stand on the ramp for ages. Onboard, things improved considerably. An attendant whisked away my jacket and presented a restorative glass of New Zealand sparkling wine.
Business class on this Boeing 747-400 aircraft was located on two levels. On the lower level, seating was 2-3-2. My heart sank when I discovered my seat, 16D, right by the lavatory. Otherwise, it looked good. There were controls for lumbar support, and the headrests had adjustable sides. The seat was firm, though not especially wide, and legroom was a little tight. I was in a bulkhead seat and was not able to fully stretch out my legs. To make matters worse the leg rest did not come up very far at all.
We took off promptly and, after reaching cruising altitude, aromatherapy kits along with hot towels were distributed. Dinner service and the movies on the individual entertainment systems started shortly afterward. Air New Zealand has enlisted the help of the chefs at the Hotel Bel-Air with its in-flight meal service, and their professional touch is apparent. Cold chunks of seared tuna wrapped in sunflower seeds were accompanied by olive and rosemary breads that came with little dishes of olive oil for dipping. The light alternative main course was gnocchi, which was hot and soft, but the fava beans and peas mixed in were dehydrated. I could smell the cheese cart from halfway down the aisle. To some that may be a good thing and to others that may not. The wine list is strictly New Zealand, and the Pinot Gris was delicious.
After dinner, they darkened the cabin, and I snuggled up beneath a soft, wool blanket with my large pillow. I slept soundly for about four hours. By the time they came around with breakfast two hours before landing, I was feeling good. The breakfast started with a peach smoothie that was so good I had two, then a small bowl of fruit and piping hot croissant. I passed on the choice of omelet, French toast or eggs.
We landed at a very dark Auckland Airport at 4:35 a.m. The airport is small, and it only took a short time to clear customs and retrieve my bags.
The airline provided a good overall service. The only real criticism I had, was that the service was a little too laid back. For instance, the crew rarely came around in between meals to offer water or whatever other assistance one might be in need of.AMERICAN AIRLINES
First ClassLondon Heathrow to Chicago O'Hare
Terminal 3 at London Heathrow was chaotic and the queue for AA first class a bit of a jumble. When I finally reached the front of the line I was processed efficiently and given good instructions on how to reach the Flagship lounge.
A pleasant receptionist greeted me at the lounge and showed me around. She handed me a card for three minutes, free, satellite phone time. The workstations were full, so I had a cup of coffee and a biscuit.
We were called for the 10:05 am flight at 9:30 am. No one offered to help me lug my heavy bag up into the overhead locker, and as a result I missed out on the first round of newspapers. I did manage to get a glass of water, but this is not exactly first class service.
We took off 30 minutes late. My window bed seat on this 777, configuration 2-2-2, was capable of comfortably accommodating the sturdiest of six-footers. The seats, which will also be fitted on AA's Boeing 767-300s, didn't feel particularly private, although the new Flagship Suites being installed on the carrier's 777's should solve that problem.
After takeoff, drinks were served with the famous AA warm nuts, followed by lunch. Caviar to start and an ice cream sundae to finish, but an overcooked beef pot-roast in the middle. Unfortunately, the entertainment system at my seat didn't work and the stewardess said she had no time to help me. She claimed she was too busy "dishing out" the food, which was perfectly reasonable, but I felt like I was eating in a diner. An hour later I watched my choice of video at another seat. Not exactly first class material.
I woke from my nap about 90 minutes before landing and received a chicken and coleslaw snack. Not bad, but not great.
We arrived half an hour late because the weather was terrible over Chicago and my connecting flight to New York was heavily delayed, disappointing indeed.
Despite the annoyance with the entertainment system, it was a very comfortable flight, but didn't feel quite as special as first class should.BRITISH AIRWAYS
Business ClassNew York JFK to London LHR
I find North Atlantic night flights painful, especially if I'd like to sleep my way to Europe. One can avoid this hassle only by flying the Concorde or finding early morning day flights, which are rare or nonexistent. But thanks to the new British Airways Club World Business class seat, I get to stretch out to a full reclining position while enduring the usual tortures of night flight. This is the only airline offering an 180 deg. sleeper seat that is not first class as with the other major airlines.
Sleep has become a big issue for long haul flyer's now that the Concorde has been grounded. This may not be such a bad thing. Although the subsonic flights take twice as long, the much larger seats and elaborate meals in business class beat the claustrophobia of the Concorde, and for half the price! First class is true luxury with each seat providing the passenger with their own private space. But due to the cost it is reserved for the true high fliers. To accommodate downgraded jet-setters, British Airways has retrofitted some of it's 747-400 and 777-200 aircraft to greatly expand the business class section to 70 or 102 seats. Of course, with that many more passengers to take care of, you simply cannot expect the same level of personal service.
There was no special boarding, and meals took a long time to serve and were disappointing. Moreover, trying to cram that many fully reclining seats into any plane makes for some pretty strange logistics, not to mention strange bedfellows.
Our trip to London started out on a high note. Club World passengers use the Terraces Lounge at Kennedy airport, which is as comfortable and convenient as the lounge that serves the Concorde. The same amenities, spacious and comfortable seating, with more than adequate amounts of free snacks and food. You can even have a preflight meal in an informal restaurant or grab a shower before getting on board.
Once onboard, I learned the first lesson one needs to know if flying as a couple. Normally, passengers are seated next to each other but face in opposite directions. One person's head is at another person's feet. So, you should ask for the two rear-facing seats in the center of the center aisle (Seats E and F) that let you sit side by side in your own cozy little space, boarded on either side by someone facing the other way. Otherwise, you end up like we did, with two seats next to each other but looking in opposite directions. Between us, there was a plastic screen to shield the intrusiveness of a stranger at such close range. But unlike the screens in the first class seats, they don't completely block out your neighbor, they also don't come down all the way, making it hard to converse intimately with the person next to you.
The 180 deg. seat is impressive, with its many levers, buttons and adjustable moving parts. My favorite was the swiveling personal TV screen. Though I soon learned that my little cocktail table, with just enough space for mixed nuts and a drink, would have to fold back up before I could swivel the TV over. The only reading light is a halogen lamp perched on the chair over your shoulder. I found it not quite bright enough when all the overhead lights are turned off. The high-tech bells and whistles of the seat were not all working yet. The phones could not operate over the ocean because of the lack of satellite coverage. The controls for a future Internet service that will include 500 to 600 movies and gambling were not functioning -- and there's no firm availability date.
Dinner was pretty slow in coming. After a salmon appetizer, I opted for the warm chicken dish which had little flavor and was accompanied by salad and desert. Maybe I should have asked for the beef filet, depending completely on the beef's country of origin. The airline also offers a "Goodnight Express" quickie meal served as soon as you get on the plane or a "rest now dine later" option if service time is a problem.
Once fully reclined in my Club World seat, I slipped into a light sleep, just in time to be awakened for breakfast. The breakfast was surprisingly delicious, including fresh strawberries perfectly ripe.
My night flight turned out to be very agreeable, including a few hours of sleep which enabled me to arrive refreshed for a full day of work in London. Overall I would give a thumbs up to the great British Airways fully reclining seat.EMIRATES
First ClassDubai to London
The Emirates First Class check-in desk was easy to spot in the spacious check-in area. Later, I was able to relax on a comfortable sofa in the Emirates lounge until the attendant came over and told us the flight was boarding.
Our tickets were checked again at the departure gate. Then we had a short wait for the bus to arrive to take us to the plane. I was shown to seat 2C Although the seats, configured 2-2-2, are not fully reclinable, they went back far enough for me to sleep comfortably.
We departed from the gate precisely on time. Cabin staff brought newspapers, drinks, socks, and blankets. After takeoff, canapés were served, followed by a full meal. I chose my favorite to start, the Arabic mezze. The tea, however, was tepid. Not inspired by any of the films, I fell asleep after dinner. I awoke just in time for sandwiches and cakes, but was again disappointed by the tea.
We landed on time. Having no luggage, I proceeded to the Emirates desk to meet my chauffeur for my free ride home.
Everything was first-class except the tea. All in all, a very enjoyable experience.SWISSAIR (now Swiss International)
First ClassZurich to Rio de Janeiro
This night flight to Rio de Janeiro started after a long day of work in Zurich. It was a delight to drive to the airport and have the valet parking service at the airport. I just handed my car keys to the valet parking counter on arrival at the airport and walked inside to the check-in. This great service is available to first and business class passengers in Zurich, Geneva and Brussels flying Swissair or Sabena. My keys will be ready for me when I return from Brazil at the same counter.
After a painless check-in, I walked to the lounge to have a few snacks and a drink, since I did not have the time to have dinner. The lounge is very conformable and well equipped with the usual business facilities to get some last minute calls or work done. The airline also has a concierge service on the ground or in the air for first class travelers to take care of reservations or any other travel needs requested by the passenger.
We boarded the Boeing/Douglas MD-11 on time. This aircraft and the other long haul aircraft operated by the airline, the Airbus A330, has the new 180 deg. recline that turn the seat into a bed. I was seating on the first row, in the middle, seat 1D, with an other passenger next to me in the 1-2-1 seat per row arrangement.
The in-flight service started with a few drinks and by the time we were flying over Spain on our 11 hour flight to the golden beaches of Brazil, we were served the first appetizer of our lavish dinner menu. The feast started with rolls of Norwegian smoked salmon topped by Oscetra caviar and a sour sauce. It was delicious, and I was offered more caviar, which I accepted with pleasure. The next dish was a Maine lobster with a bed of fresh vegetables in a "gelee". The "entree" that followed was a Swiss lake fish topped by a saffron sauce served with or without peppers. The main course choices were steak or farm pintade with a "Madras" curry sauce. I chose the steak, medium-rare. It was served properly cooked, cut in thick slices with a delicious puff-pastry filled with vegetables and mushroom cream sauce.
All the serving plates were warm with a very attentive staff serving a fine selection of wines. I felt like drinking a nice Swiss white wine with my appetizers and a "Medoc" with my beef and the selection of cheeses served before desert. A pina colada pineapple was served to end the feast, followed by chocolate and espresso. I had a decaf espresso with a glass of cognac as a nightcap to prepare for a night of sleep while we jetted over the southern Atlantic ocean.
I have rarely eaten as well on a flight, only the Concorde flights come to mind for this level of taste and visual delight. Any cuisine and service of this stature in the air is a remarkable performance due to the limited facilities and equipment the crew has on board. To serve the twelve first class passengers of this flight, the Steward and the hostess only have one oven and a very limited space behind the cockpit to prepare the meal. In fact all airline food is prepared before departure on the ground and reheated and arranged on the serving plates. For Swissair, Gate Gourmet is responsible for all its meals. A special staff dedicated to first class menus does the cooking under the supervision of Swiss chefs to maintain a gourmet level of food in a world of mass-produced industrial in-flight food.
I was able to sleep well for the rest of the flight, I ended up never using the new entertainment system, or the new phone and fax sending devices, or even computer power hook up. I just had great meal, beverages and sleep.Business Class
Los Angeles to Zurich
Check-in at Los Angeles' Delta Air Lines Terminal 5 was effortless and my luggage was taken care of quickly. I proceeded to the first/business class lounge, which happens to be very comfortable and not too crowded.
We boarded on time, the business class cabin was almost full, with only two empty seats. The cabin attendant took my personals and changed my seat from a busy middle row to a seat next to empty one for additional comfort. The business-class seating arrangement in the MD-11 was 2-3-2, and the individual seats, also used in Swissair's A330 fleet in a 2-2-2 configuration, were the traditional business-class type with a recline of only 50 deg., 55-inch pitch and a width of 20 inches. Swissair has plans in the near future to install seats with a recline of 155 deg. and increase the pitch to 62 inches. The same is planned for Swissair's sister airline Sabena.
The entertainment system is a classical set up, with the controls and the screen located in the right arm of the seat. The telephone and laptop power is also located in the seat and are both easy to access and use.
The in flight service started with a few drinks, some mixed nuts, and by the time we were flying over the Rockies on our 11 hour flight, we were served the first appetizer of our dinner menu. The feast started with seared ahi tuna with wasabi mayonnaise and rolled air-dried beef (viande des grisons) with cream cheese, both were delicious and fresh. The main course choices were beef tenderloin with mustard sauce, or herb crusted lamb chops with pesto sauce, or poached salmon and sole with sorrel sauce. I chose the beef tenderloin, medium-rare. It was served properly cooked, cut in thick slices in a mustard sauce, with a delicious puff-pastry filled with vegetables, and mashed potatoes with cheddar sauce.
About two hours before landing, we were served a typical breakfast, with orange juice, yogurt, cold cuts, and fruit along with scrambled eggs with chives and veal sausage. There was also a choice of apple wedges and raisins in puffy pastry or cereals instead of the eggs. I just had some juice, fruit and yogurt to give my system a break for the jet lag day coming up. Eggs would have been a little heavy for me.
Our arrival late morning in rainy Zurich was easy, the flight was on time, and all my luggage was delivered quickly. In fact, this long flight from California was very pleasant, and the food and service were very good. The only negative fact was that my seat did not provide more recline for a more comfortable sleep.
UNITED AIRLINES
First ClassLondon Heathrow to San Francisco
There was no line at the first class desk at Heathrow's Terminal Three. My bags were checked quickly, and I was directed to the first class lounge, which was empty.
By the time I walked from the lounge to the departure gate, most people had boarded. I was able to walk straight down the ramp to my seat. Attendants took coats and served champagne.
The Boeing 777 aircraft was equipped with the new 180 deg. bed seats, and they were a treat. It was encapsulated in a frame that was a little more than 190 cm / 6.5 feet long. There was a bewildering number of electronic controls. One button moved the upright seat forward to the carrel, where there was a TV screen and a shelf that was too high to be useful. The seats also had more subtle pleasures. The rotating lumbar support gently massaged my back. The noise reduction headphones didn't make much sense until I tried them with the entertainment system. For once, I could clearly hear the film dialog over the roar of the engines. The entertainment system is the same though out the plane. The only annoying thing was that the Internet connection was in the phone located in the armrest, and the laptop power connection was by the shelf so the wires would have to be hanging back over me in order to be connected to both.
My favorite bit, though, was the armrest that pushed down, allowing me to sneak in and out of my seat during meals without having to juggle a tray while untangling myself from the blanket and earphones. The seats are among the most comfortable in the air, and United seems to have struck the right balance of smart casual that is on most of their flights.
We took of on time. Shortly after we reached cruising altitude, breakfast was served. The scrambled eggs, ham and cheese on an English muffin was disappointing, so I stuck to the fruit and saved my appetite for the lunch that was served two hours before we landed. It was worth it. The seafood antipasto was simple but tasty, and even after the satisfying truffle and cheese ravioli, I still had room for cheese and ice cream.
We arrived on time. Our luggage took a while to appear on the carousel, and sadly there wasn't any priority for first class luggage.US AIRWAYS
Business ClassLondon Gatwick to Philadelphia
Due to introduce a new Airbus A330-300 on the London Gatwick to Philadelphia service on June 13, US Airways rang to warn Envoy (business) class passengers that the inbound flight had been delayed by storms and that departure would be four hours late. Not the best of starts to an inaugural, but it's how an airline reacts to the situation that counts. The limo driver was apologetic, and I was hurried through check-in to the Sir Ivor Broom lounge. And upon boarding the Airbus, I received a warm welcome and cool Piper Sonoma Tite de Cuvee 1991 champagne. The flight eventually left two-and-a-half hours late, but managed to make up 30 minutes en route.
The gray decor, the spacious 2-2-2 configuration, and the attentive service gave the Envoy cabin a clubby feel, heightened by a St. James-style lunch. Workaholics can opt for an express meal, but the four-course menu designed by Georges Perrier, master chef at Philadelphia's noted Le Bec-Fin restaurant, won the day.
Chosen from four entrees, my pan-fried salmon, with salsa, sweet potato au gratin, and carrot and rutabaga cocotte, was washed down with a 1998 Kendall-Jackson Vintner's Reserve Chardonnay. Cheese, coffee and port followed.
With 60-inch pitch, the seat adjusted to the near-horizontal, and I was very comfortable indeed.
Excellent cuisine was complemented by the very latest in personal entertainment systems. And although we arrived late, priority luggage retrieval and unusually speedy US Immigration ensured no further delays. All in all, a very slick operation.
In fact, the delay was the only hitch in what was otherwise a polished service. Sadly for business travelers who prefer a choice, United Airlines bid for US Airways has been accepted. If shareholder and regulatory approval is granted, the smaller airline could be absorbed and lose its identity.
Copyright © 1996-2006 Pyramid Media Group, Inc. / Air Travel Media Inc.
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