SAS, Economy Class – Boeing B 737-600: Stockholm Arlanda to Zürich

This post isn’t so much of a trip report as it is a commentary. The Boeing B 737 is the most successful jet airliner in aviation history, with a total of more than 10’500 aircraft of the type built. It is currently in its fourth generation with the ill-fated B737 Max, the future of which does not look too bright in the wake of the two fatal accidents more than two years ago.

The B 737 was originally built to operate from small airports with limited infrastructure. This meant that the aircraft’s layout required it not to be too high off the ground for better access for the service vehicles and for the possibility to incorporate a set of retractable passenger stairs.

The result was an aircraft with a short, stuby appearance. It is most easily recognisable by the fact that the engines had to be mounted directly under the wing in order to maintain enough clearance to the ground and thus to avoid them becoming contaminated by ingesting debris lying on the ground.

Over the years, the B 737’s fuselage has been stretched a number of times. The wing has also been modified, together with new avionics and more powerful engines. The original B 737-100 was only 29 metres long. Today, the longest version of the type is the B 737-900 at 42 metres.

The B 737-600 is a bit of a squirt, at just 31 metres length. It is also the least successful model of the B 737 series, with only 69 aircraft ever built. Of those 69 aircraft, only about half remain in active service in 2020. Part of the -600’s problem was that it was simply too heavy for the number of passengers it was able to carry, which might also explain why it is the only version of the B 737 for which the manufacturer did not offer the option to have winglets, which would only serve to make the aircraft even more overweight.

SAS was the first and, at one time, the largest operator of the B 737-600, with a fleet of 30 units that were ordered mainly for domestic operations in Sweden. Their intention had been to replace part of their fleet of old DC-9s and MD-80s with the -600. The Scandinavian airline decommissioned its last B 737-600 in 2019.

The much more elegant MD-80 that the B 737-600 ought to have replaced…

For the passenger though, the -600 had a lot to offer in terms of comfort, because the cabin of the B 737 in general is much wider than that of other hundred seaters currently in the market, such as the Embraer 195 or the A 220. At least on the -600 there were hardly ever any issues finding a place to store your hand luggage in the overhead bin. As such, it made for a rather pleasant ride on the sector such as Stockholm to Zürich, which has a flight time of slightly more than two hours.

On the face of it, the benefits of having a standard model aircraft for a specific type of mission and then offering it in different models in varying sizes makes a lot of senses, especially in terms of crew training, planning flexibility and maintenance. And for the larger of the B 737 types, that obviously seems to have worked rather well. But the -600 also shows that at the bottom end of the scale, there comes a point where the benefits from having cockpit commonality and sharing parts with other types can no longer make up for the fact that you are, at the end of the day, carrying around with you a lot of dead weight that directly translates in the amount of kerosene you have to upload. That was pretty much the also experience Airbus made with its mini Airbus A 318, of which only 80 were built.

Swiss International Air Lines, Economy Class – Airbus A 320: Zürich to Stockholm Arlanda

This is a previously unpublished trip report from 2012

Introduction

I’ve decided to visit Stockholm for a long weekend. It’s nearing the end of summer so I figure it should be nice up north around this time of year. Probably, for most people the summer is a time to be outside having barbecues and stuff. But quite frankly, despite the fact that I was born on a Mediterranean island, I’ve never been able to handle the summer heat all that well. So a weekend trip to Stockholm, to me at least, holds the promise of respite from the oppressive humidity and the summer heat in Switzerland.

Getting to the Airport

On Friday afternoon I catch the train from Zürich Main Station to Zürich Airport. In July and August Switzerland pretty much comes to a halt, as this is when most families with kids go on vacation, and so the train is not very full.

Neither is the airport actually. It’s 10 August, which means that now all the traffic will be home bound tourists returning ahead of the start of the autumn semester at school.

Check-in

The SWISS check-in area is calm. There are no business travellers about either, which is kind of nice. Not because of the business travellers as such, but because it’s just nice to travel without hassle.

Which also means you can take your time as security without being rushed by the staff.

The SWISS Business Class Lounge

I make a brief stop at the lounge to grab something to eat and drink – just in case. Most of the flights I take with SWISS these days are usually short hops of one hour or so, which means I’m not really quite sure what to expect from the flight to Stockholm with a block time of over two hours.

Boarding

Boarding starts slightly behind schedule and the gate agent is obviously working to make sure we still manage to get away on time. So boarding is not by priority, just the usual scrum. But I figure that’s okay, because the flight is not that full anyway.

The Cabin

The cabin, or rather the seats, are not exactly in the best of condition. The leather on the seat is worn and threadbare and there are scratches on the back covers. There’s also some food left from the previous flight stuck in my seatbelt. Which is totally unfair, because the guy next to me still had a half eaten chocolate in his seat pocket…

The Crew

The crew seem tense and preoccupied. They’re certainly not rude or anything, but they all seem a bit distant. Either they’re worried about delays the passengers don’t know about, or perhaps they just haven’t found their groove as a crew.

The Meal

Once we’re airborne and the fasten seatbelt sign is turned off, the smell of warm food starts wafting through the cabin. Initially, I figure they’re probably just heating up the crew meals for the cockpit. But then once the service starts, it turns out the hot meals are for the passengers. Hurrah!

… or maybe not hurrah. Good heavens! The hot snack consists of a sort of rectangular pizza that has been heated in its card board box. KLM also serves these on longer flights in Europe and they’re just so, so bad. The taste isn’t really so much of an issue, if you’re into greasy fast food with zero nutritional value that will clog up your arteries and gives you heart burn just from looking at it.

But it just looks so vile. The bottom of the cardboard box is all greasy, where the oil has seeped in and soaked he cardboard. Which I guess is a win because that means the grease is not in your body, which is probably better for your digestive system and your life expectancy.

To drink I have a cup of water and a cup of coffee. The coffee is usually not too bad on SWISS. For dessert, of course, the crew pass through the cabin with those fabulous little SWISS chocolates.

Arrival

The flight is uneventful and passes quickly. Although it does take the crew a whole hour before they finally pass through the cabin to remove the trash. I guess that’s one way of keeping passengers in their seats.

Getting into Town

In Stockholm I’ll by staying at the Gashaga Sealodge. To get there, I first take the outrageously expensive Arlanda Express to the Central Station. Then from there it’s the tube line 13 to Ropsten and then finally, from there the Lidingöbanan, which is something of a hypbrid between a tram and a train.

Singapore Airlines, Business Class – Boeing B 777-200: Bandar Seri Begawan to Singapore

This is a previously unpublished post from 2013

Introduction

I have not idea what it was like for others of course, but many moons ago, for me as a student studying linguistics, I often wondered if I’d made the right choice. I used to worry I wouldn’t be able to find a job once I graduated or that I’d end up doing something I didn’t really enjoy for a loss of anything better to do.

Fortunately, with a lot of luck and a bit of help, things worked out. But little did I imagine back in those days what my life would be after I graduated. Today I consider myself very fortunate in that my work is something I really enjoy. My work has also allowed me to travel the world and meet so many fascinating people.

Looking back, there are a few moments that have stuck in my memory. Mainly, because I recall thinking to myself at the time: ‘How on earth to you end up here…?’. For example, the first time I gave a speech in the great assembly hall at ICAO HQ in Montreal. I wasn’t too phased by the audience of about 300 delegates watching. But I must confess, as a life long aviation geek it just gave me such a thrill knowing that the front of the podium I was standing behind was embalzoned with the ICAO logo.

Another such ‘how on earth’ moment was the trip I made in 2013 to Bandar Seri Begawan in Brunei to attend a conference on the implementation of the ICAO language proficiency requirements. My colleague the flying Dutchman eventually ended up on the evening news and I made into the daily papers. In particular, I remember sitting next to an Indonesian captain at lunch, who was capable of flawlessly saying ‘Ja, ich han gärn Rösti’ – a phrase he picked up during his training at Swissair for his type rating on the MD-11. The phrase means ‘yes, I like Rösti’. He also had a few swear words and obscentities he could do in Swiss German, which certainly kept me entertained through lunch. But let’s not go there.

Another thing I remember about Brunei is that apart from being vey friendly, most of the locals I met were, in some form or other, related to the Sultan. Whereever I went, I was introduced to people who would mention, by way of greeting, that ‘yeah, he is my cousin…’.

And so it goes without saying that the Sultan even features in my departure from Bunei on my way back home to Switzerland via Singapore.

At the Airport

My flight to Singapore is scheduled to depart in the late afternoon, to connect to the night time service to Zürich. Brunei airport is a decently sized facility. It’s also very quiet.

The Lounge

The Business Class lounge is located on the first floor of an odd structure that looks as though it had been haphazardly plonked in the middle of the airside lounge area as an afterthought. For all I know, quite possibly that’s actually true.

The facilities at the lounge are fairly basic, but it has a good internet connection and the seating options are comfortable enough. Generally speaking, my one complaint about the whole terminal building is that views of the outside are very difficult and generally obstructed in one form or other.

Eventually, I see my aircraft from Singapore gliding down to land between the shutters. The aircraft slows to taxi speed, turns right off the runway and onto the taxiway – and then stops. The engines are turned off and a set of stairs is brought to the L1 door of the aircraft. Next, a red carpet is rolled out from the bottom step. Around the same time, a long line of about twelve black limousines line up, parallel to the aircraft.

One or two persons at a time emerge from the aircraft, walk down the stairs and into the first waiting limousine. The car drives off, and another two persons emerge and do the same thing. Until eventually, the last car leaves. The stairs are removed with the red carpet, the aircraft is hooked to a tug and subsequently towed to the gate. By this time the return flight’s departure time is just coming up.

Boarding

Eventually, boarding starts with quite a delay. I have a long layover in Singapore, so I’m not all that bothered. But some of the other passengers are looking decidely concerned about their connection in Singapore.

The Crew

The crew are in a mad rush to get passengers settled as quickly as possible. But that is no reason for the fabulous Singapore girls to forget their manners. Once boarding is completed, the lead flight attendant in the red Kebaya comes through the cabin to welcome every passenger on board individually and apologize for the delay. When she reaches my seat, I ask her what the black limousines were all about. She explains to me that apparently, his royal highness was on a state visit with his entourage but his aircraft went tech. As a result, the poor man had no other option but to suffer the inconvenience of booking the whole of the First and Business Class section for his return trip on a ‘commercial’ airline. I find that kind of ironic though, because the Sultan has a current type rating for the B747, an A 340 and a Gulfstream that he owns…

The Meal

Once we’re airborne, the service begins with welcome drinks. I have a glass of apple juice, which is served with a packet of mixed nuts.

The First Course

For the first course, there is a small bowl of salmon sashimi served with a bit of salad and pickles.

The Main Course

For the main course, I have the Nasi Uduk with fish. It’s basically a plate of steamed coconut rice that is served with pieces of fried fish, a boiled egg and some dried fish and peanuts for condiments. It’s very tasty. And the size of the portion is decent too!

Dessert

For dessert I have a chocolate brownie with vanilla sauce, which makes a change from those dreadful creams many other airlines offer and that are so generic and usually not very tasty either…

Arrival

Eventually we land in Singapore with quite a delay. Which suits me well, because it shortens the time of my layover in Singapore.

Swiss International Air Lines powered by Helvetic Airways, Economy Class – Embraer 190: Zürich to Luxembourg

Introduction

This is starting to feel a lot like running a marathon. At sone point you have the finish line in sight, far off in the distance. Your legs are burning, you‘re thirsty, you’re tired and you‘re worried your legs will start cramping any time soon. The risk is that then you start to accelerate, just to bring the race to an end. And that‘s of course when you‘re most likely to fail. Because you‘re no longer running at a pace you‘re comfortable with.

The finishing line, in my case, is obviously the moment I step on that plane to Oz. But there‘s still a stretch to go until then and I have to watch out I don‘t start burning up before.

I leave the office at 11h10 and catch the 11h24 train to Zürich airport. I was kind of expecting security to be quite busy, given that it‘s the lunchtime rush hour. But the airport is suprisingly quiet.

The Lounge

My first stop is the SWISS lounge and even here it’s much quieter than it usually is. The lunch buffet in the lunge consist of a limited selection of salads (three) and a main course, which is ‚prepared‘ by a chef. Although I suspect his real job is mostly to ensure that visitors don‘t over indulge and drive up the costs for the lounge… I mean, it‘s not like he does any real cooking.

Boarding

Boarding is from gate A55, which is in the provisorium that became permanent. Sort of. No people here either. I‘m the last to enter the holding pen for the bus. There are about twenty passengers on the flight today. No wonder it was so easy to get the emergency exit on row 13 when I checked in!

The bus pulls up to our aircraft and I hold back to be the last to board. If the plane is empty anyway, then I‘d much rather sit slightly behind the wing so I can watch the control surfaces during the flight.

The Cabin

I settle in the window seat on row seventeen. The rest of the cabin behind me is empty, which is something I don‘t think I‘ve ever experienced in Economy Class! the seat pitch on roway seventeen is not bad at all, and certainly enough for a flight of forty minutes. The head rest, by the way, can be adjusted in height.

The Crew

There are three cabin crew on this flight. As a rule, I find that the Helvetic crews tend to be friendlier than the SWISS ones. And this bunch is no exception. What is perhaps a tad strange though, is that instead of stepping into the cabin to make his welcome aboard announcenent, the purser decides to hide in the galley, which is just weird to watch.

Our initial climb is quite bumpy. The flight time is only forty minutes, so by the time the crew are released, the captain also informs them that we‘ll be landing in twenty minutes.

The Meal

The service consists of a bottle of still or sparkling water and one of those lovely little Swiss chocolates.

Arrival

We land in Luxembourg on time. The weather here is so bad. This is the first time I‘ll be taking the bus line 16 to the office since Luxembourg introduced free public transport within the Grand Duchy on 1 March 2020. I think it‘s a brilliant idea. Although I must say that it does feel kind of strange getting on a bus without a ticket – kind of clandestine.

Conclusion

To conclude, I’m just assuming the visible lack of passengers is the result of the recent outbreak of Covid19 in Europe. But of course that is only an assumption. However, if indeed it is the case, then I think 2020 may turn out to be something of a watershed moment for the global aviation industry. In Hong Kong more than half of Cathay Pacific’s fleet is on the ground as the result of a reduced network and others are not doing much better. If the current situation continues, it seems likely that some airlines may simply end up running out of time and money. A bit like running a marathon.

Swiss International Air Lines, Business Class – Airbus A 320: Geneva to Zürich

Airline: SWISS
Aircraft:
Airbus A 320
From:
Genève
To:
Zürich
Departure: 16h00
Arrival:
16h30
Flight time: 30 minutes
Seat: 1A

Transfer in Geneva

Man, what a rathole! I disembark from my flight from Paris at 14h40. Boarding for next my flight should start in ten minutes. But apparently, connecting from the French sector to the Schengen area is not really foreseen in Geneva. And so I end up going up and down a whole set of ugly and narrow corridors, at the end of which I am ejected in front of a security check point. Okay, fine…

The airport is very busy and crowded. There are people sitting on the floor everywhere. The SWISS lounge is one floor up from the gate area. Turn left and right a few tines and eventually you should get there…

The Lounge

If my First Class departure from Zürich were on the same day, I’d be entitled to use the First and Hon lounge in Geneva, but because my departure is still more than two weeks away, it’s the regular Business Class lounge. And it’s quite nice. It’s a descent size and rather empty this afternoon. I don‘t take any pictures though. I’m not there long enough!

The flight is delayed by twenty minutes because of the dog incident earlier on. boarding will be grom gate A02.

Boarding…

… is a complete mess. There are grumpy passengers pushing and shoving everywhere. At some point, a Portuguese speaking mother boards with her baby in a pram and what looks like the combined baggage allowance of about twenty passengers. Oh yes, and she‘s also decided that standing in the middle of the aisle is a brilliant place to make a phone call. Eventually the passenger behind her explains that she has a tight connection in Zürich, so it would be really good for the mother to get out of the way to let the other passengers board quickly.

So the mother quickly dumps her stuff in five overhead bins and then vanishes behind the curtain to find her seat in Economy Class.

Of course this isn‘t any of SWISS‘ fault. There are annoying passengers on every airline. But do also think it might have helped if the crew had been in the cabin to help the poor woman, instead of hiding in the forward galley and doing a bloody good impersonation of somebody who both blind and deaf.

The Crew

Which brings me, of course, to the crew on this flight. Upon entering the aircraft, there is one male crew standing in the galley. He has one job, to say hello and welcome to passengers as they step aboard, but apparently even that is too much to ask.

Instead, he just stands there in his waistcoat, which is really not doing anything to hide just how badly and tight uniform is. He hasn‘t bothered to close the top button of his shirt either and looks, in short, like a complete and utter slob.

And just to make sure there‘s as little interaction as possible, the usual refreshing towel and bottle of water have been placed on the seats before boarding.

The Meal

The meal service consists of one of the sandwiches they usually serve in Economy on international flights. The slob shoves the tray under my nose, without as much as asking if I‘d like to eat anything. I ask him what‘s in the sandwich, but he just shrugs and continues to ignore me. Turns out it‘s mozzarella with mushrooms and hits the spot nicely.

Behind him the purser quickly hands out chocolates, again without saying a word. Oh yes, and there is no drinks service. Apparently, the welcome drink was it.

Arrival

Luckily it‘s not a long flight and we land in Zürich at 16h30 after a short flight of 30 minutes.

The difference between Air France and SWISS on these two flights was like night and day. The Air France staff on the ground and in the air were so friendly and nicely turned out. The interaction with them was just brilliant and really left a good impression.

The SWISS crews, on the other hand, were really not good. They have zero motivation they look as though they’re really unhappy to be there and resent you for actually making them work. I’m aware of that fact that a short hop of thirty minutes hardly gives any airline an opportunity to shine and interact with the customer. But even so, I have to say that on this flight it really felt like they were intentionally not making the effort to interact.

Swiss International Air Lines, Airbus A 320Neo: Allow me to introduce you…

Today, 20 February 2020, SWISS received its first ever Airbus A 320Neo. The aircraft was delivered to the airline factory fresh from the Airbus plant in Hamburg Finkenwerder. Originally, the plan had been for the aircraft to land on runway 16 and then roll out slowly. This would have brought the aircraft right past the viewing gallery. However, as arriving traffic was quite heavy, it was eventually decided to vector the aircraft for a runway 16 arrival to fit it into the other arriving traffic. The aircraft landed at 10h50.

Luckily enough for me, I was invited by one of the Swiss national newspapers to attend the welcoming ceremony in my capacity as an aviation expert, such as it were.

The event started at 10h30 on the viewing terrace. After the aircraft had landed and taxied to the maintenance apron, guests were taken by bus to the hangar to view the aircraft and attend the welcoming ceremony, which included the baptism of the aircraft to the name of Engelberg.

Generally speaking, I think SWISS did a good job of the event. The speeches were kept fairly short and the alphorn blowers really gave the event a convicing touch of Swissness. I don’t have the exact numbers, but I would say the event was attended by about sixt persons, most of them from the media. The quest of honour was a monk from the monastery of Engelberg, which this year is celebrating 900 years of uninterrupted service.

Once the speeches were done, we were allowed aboard to take a look at SWISS’ new toy. First of all, the new aircraft will be installed with wifi. There will also be four USB ports per row of three. The seating capacity is for 180 passengers. The seat pitch on the first nine rows is 32 inches and then gradually decreases to a rather tight 29 inches on the last row. Interestingly enough, the seat back can only be reclines up until row 9. On the rows further back, it is not possible to recline the seat at all.

While I generally think seat recline on narrow bodies is somewhat superfluous, you also have to keep in mind that SWISS will also operate this aircraft to Tel Aviv and Cairo, both of which have a block time of more than three hours and and both night time services. I’m not sure how much passengers will appreciate the lack of recline on those flights.

Other than that, there is only a small rear galley. Instead, half the space on the rear bulkhead is take up by two toilets. This one I’m in two minds about. The toilets are wheelchair approved, which I think is a good idea. However, on the down side, because the orientation of the toilets is towards the rear, the curvature of the hull is not an issue, which means that an adult man can stand fully upright in the toilet. Unfortunately, not all of us have impeccable target practice…

The space in the cabin where the toilets would otherwise be located, has been taken up by an additional row of seats, row 38. If you’re on this row you have the worst pitch and no view, because there are no windows on this row.

Swiss International Air Lines, Business Class – Airbus A 220-300: Zürich to Prague

Airline: SWISS
Aircraft: Airbus A 220-300
From: Zürich Airport
To: Prague Ruzyne Airport
Departure: 17:47
Arrival:
18:44
Flight time:
57 minutes
Seat: 1A, window seat on the bulkhead row of the port side

Introduction

Yesterday, on Sunday afternoon, I flew back from London Heathrow to Basel just as the chaos of another epic IT failure started to unfold in Heathrow. The upshot of that being that I had to spend three hours sitting in agony in BA’s painfully cramped Economy Class to make a journey that normally should only last a bit more than an hour. So as you may well imagine, I didn’t really fancy getting on a plane again on Monday. But this is for work, and I guess there are worse things to have to endure than SWISS’ Business Class.

Getting to the Airport

My flight is scheduled to depart at 17h35. I catch the 16h24 train from Winterthur, which arrives in Zürich Airport at 16h40. The airport is very quiet, which may have something to do with the fact that I think it’s the public school skiing holiday, when a lot of people head for the slopes with their families. All the better for me, because it means there are only very short queues for security.

Boarding

I haven’t really got that much time left before boarding begins, so I figure I might as well head to the gate directly. I take a few pictures of my aircraft on the way.

Boarding starts on time. And I’m pleased to say that they appear to have implemented some changes to the check-in system which trigger an alarm if passengers try to board before their boarding group is called. It makes the whole process a lot more efficient.

The Cabin

There are four rows of Business Class on today’s flight, for a total of twelve seats. However, only six of the seats are occupied and the load in Economy Class doesn’t appear to be all that heavy either.

Generally speaking, I rather like the cabin layout SWISS has on the A 220-300. It’s a very comfortable experience for the passenger. The only thing I don’t like is the colour scheme, which looks rather bland and drab.

Another thing I really like on the A 220, is the Business Class loo, which is very roomy and large enough for me to be able to stand up straight in front of the sink. Usually, on the A 320 the curvature of the hull makes it impossible to stand upright.

The Crew

The crew in the cabin consists of three young females. The maître de is 26 years old. She was married to a guy from Antigua and she really just couldn’t imagine living in the US, which is why he moved to Switzerland after they got married. But that only lasted for two years, because you know, honestly, after two years she’d really just had enough and couldn’t stand being married anymore. Like. I can also tell you what she studied and then broke off, what she’s currently studying, what she wants to do in future, and where she gets her nails done.

Don’t get me wrong, she’s actually very good at her job. She’s just a bit of a little Miss Chatterbox and clearly unaware of the fact that yes, the A 220 really has got very quiet engines indeed.

The service on the ground is the usual packaged towel and still water.

We make our way to runway 28 for departure. The weather really is quite dreary here today…

The Meal

Much to my surprise, there’s a full meal service, depsite the short flight time. There is no choice for the meal. But I like that every passenger is served individually from the galley.

The Main Course

The main course is roast beef (bleeach…!) with potato salad, pickled radishes and carrots.

The Cheese

The meal is served with the usual small plate of Swiss cheese.

The crew pass through the cabin twice offering warm breads.

Dessert

And for dessert there is a Läckerli cream thingy (better if you google that one…). And as if I haven’t had enough sweetness for one day, I have a coffee to finish the meal, which is served with a little SWISS chocolate.

The roast beef is really so not my thing. But the potato salad is quite okay and the dessert is just lovely.

Arrival

Before I manage to finish the coffee, we’ve already started our descent into Prague, where eventually we land on time. The one thing I never fully understood about Prague is that although the airport is quite large, it’s also usually fairly empty. At least when I visit. And today is no exception, there are only a few aircraft standing around.

Getting into Town

Public transport to and from the airport is a bit tricky in Prague. There is a bus that will take you to the closest metro station. But there is no rail link from the airport to the city. The hotel has organised a car to pick me up though, which makes the journey into town in about twenty minutes.

Swiss International Air Lines, Business Class – Airbus A 320: Oslo to Zürich

Introduction

To be honest, I wasn’t actually going to write a review of my return trip from Oslo to Zürich, figuring it would just be more of the same as the outbound.

As such, this isn’t much of a trip report either, consider it therefore, as an update or, for me at least, a very pleasant surprise.

The Crew

I already figured this would turn out to be a good flight the moment I stepped on board. The female maître de and her male colleague were standing at the L1 door as though their only reason to be there was to welcome passengers aboard the flight.

This continued throughout the flight, with all the cabin crew giving the impression of wanting to make sure passengers felt comfortable and welcome.

The Meal

The biggest surprise though, came when the inflight service started. With a departure at 13:55, SWISS considers the Oslo to Zürich flight a lunch time service.

As such, the service started with an apéritif. Here too, the crew very proactively offered wine and champagne to passengers. The maître de looked charmingly disappointed when I informed her I’d just be having a Coke Zero.

The drinks were served with a small packet of snacks made with olive oil and containing pieces of black olives.

The male flight attendant then went through the cabin addressing every passenger individually and by name. He informed me that for lunch there was a choice of beef or Spätzli for the main course. As I’m not much of a carnivore, I went with the latter. One way or another, I must admit I wasn’t expecting a hot meal.

The Main Course

The meal was served on one tray and consisted of the main course, which was Spätzli with rosted onions and a cheesy cream sauce.

The First Course

A small bowl with potato and smoked sausage salad, served with a chunky piece of smoked salmon.

The Cheese

A small plate of cheese, served with bread from the basket.

Dessert

An excellent piece of apple pie with cherry compote and a chestnut mousse.

Throughout the service drinks were regularly replenished by the crew.

Conclusion

In summary, this really was a highly enjoyable flight I had with SWISS. The crew were excellent and gave the impression of having been properly trained. They were motivated and relaxed, but without being sloppy. Of course, it also helped that I had the whole row of three all to myself and could spread out comfortably.

In fact, I got so comfy that I dosed off and slept for the rest of the flight with the warm feeling of sunshine on my face.

The fabulous Swiss chocolates served at the end of the flight, which have become SWISS’ trademark, were offered to passengers as they disembarked, which I thought was another nice touch.

I wish all flight could be like this!

SAS, Economy Class -Boeing B 737-800: Haugesund to Oslo

I must admit that I never really understood the Scandinavians’ obsession with summer and the sun until I came on this trip.

But I’m starting to see their point. It’s coming up to eight in the morning and it’s still dark outside. It’s also windy, cold and all round unpleasant.

Getting to the Airport

From Haugesund to the airport there is an airport bus. The journey time is about 30 minutes. The bus leaves at 08h15, to arrive at the airport with enough time to check in and go through security for the 09h35 departure to Oslo.

The bus departs from the Haugesund terminus, which is a rather depressing edifice that really could do with a fresh lick of paint.

Check-in

In any case, I arrive at the airport about 50 minutes before departure. It’s a very convenient and small airport, with only four check-in counters and just as many gates. There is no lounge though.

Boarding

Ever since I arrived in Norway, I’ve been craving one of those cardamom rolls. But somehow, wherever I go on this trip, they’ve either just run out or they’re still preparing them. I try my luck at the airport airside kiosk, but no luck…

But at least there is the fact that there are no airbridges at this airport. So when boarding starts, I can take my time walking across the apron taking pictures of the airrcraft taking me to Oslo.

The Cabin

I’m seated on 16F, which is on the second emergency exit row. Seat pitch is obviously very good. The only problem is that there is no arm rest on the window side of the seat. As a result, you’re either sharing the one on the other side, which seems a bit unfair on the guy stuck in the middle seat, or you have to find something else to do with your hands.

Our take-off is to the northwest and very bumpy, thanks to a strong crosswind. But shortly after we’re airborne, we pierce through the cloud and a burst of sunshine floods the cabin.

The ‘Meal’

The fligh time to Oslo is only 34 minutes. On board service in Economy Class consists of complimentary tea, coffee or water.

Arrival

The weather in Oslo is slightly better. I think. It’s colder, but at least the sun is trying to break through the cloud.

And once more I have the good fortune of deplaning via stairs instead of an airbridge. Hurrah!

I now gave three hours to make my international conn… finally, come to papa my sweets, I’ve been looking all over for you…!

SAS Scandinavian Airlines, SAS Plus – Boeing B 737-800: Oslo to Haugesund

Transfer in Oslo

I just stepped off the SWISS flight from Zürich. In 90 minutes I have a connection to Haugesund. If you’re connecting from an international flight that’s not on SAS to any domestic service, you can’t go straight to departures. Instead, you’ll have to exit through customs, then head one floor up and go through security again. Hm’kay…?

Alas, once I’m landside again, it’s difficult to find the escalators to take me one floor up to departures, because they’re all hidden away.

But I must admit, at least the terminal is very nice and spacious, despite the inconvenience.

Luckily, I’m travelling on an SAS Plus fare, which means I’m entitled to use the fast track for security. Not that it helps much, because the security staff have obviously decided my luggage is a security issue and take for ever to check it. It’s just a rucksack, for heaven’s sake. Maybe it’s something to do with my spectacular beard…

The SAS Business Class Lounge

There’s an SAS lounge in both the international and domestic sectors of the terminal, one floor up from the public area.

I know, I know – it’s such a cliché… but the lounge really does look like something from an IKEA showroom.

There is also a good selection of salads, breads, cheese, cold cuts and soups.

I just have enough time for a bowl of salad while I upload the previous post before my flight starts boarding from gate C8.

Boarding

It’s obviously cold outside, because they’ve even covered up the aircraft’s engines.

The Cabin

On this flight, I’m seated on 3F and as my luck will have it, the middle seat between me and the guy on the aisle stays vacant.

The seat pitch is good, but compared to the very modern A220, the cabin on this aircraft look ancient!

There is a USB port in the back of every seat, by the way.

The two cabin crew working the forward cabin are… ehm… difficult? The purser is an elderly gentleman who looks as though he should have retired long ago. And he obviously think he’s quite the joker. Only, he’s not funny and his safety on board demonstration is so sloppy that he might as well not have done it at all.

In Norway it seems to be standard practice that aircraft are only pushed back from the gate, but without turning them to point in the direction of the taxiway. I wonder if perhaps it has something to do with the ice.

In any case, before we head for the runway, we make a stop of about twenty minutes on the de-icing pad for them to defrost our plane. It’s obviously such a common occurrence up this end that the pilots don’t even bother to announce what’s going on.

But then once that’s done, we head for the runway and take-off without any further delays.

The Meal

On domestic services, SAS Plus passengers get to select any item they like from the buy on board menu for free, whereas in regular Economy Class, food and drinks are only available for purchase. Tea and coffe however, are complimentary in all classes.

I ask for some apple juice and a packet of crisps.

It’s obviously not haute cuisine, but hey, the flight is only 35 minutes.

Arrival

Despite the delay for de-icing, we still land on time. Up here it’s 15 degrees warmer than Oslo, with the temperature hovering around 9 degrees.

Haugesund airport is very small. Arrivals is more or less one not so big room with enough space to deliver the luggage. But at least that also means there are no airbridges!

I step outside, and the airport bus to Haugesund is already there. The bus runs infrequently, but the schedule coincides with SAS’s arrivals and departures. The journey into town takes about 25 minutes.