By the time I’m comfortably settled on one of the sofas in the SWISS First Class lounge it’s 06h30. I have another hour before my departure to Paris. As soon as I take a seat, one of the lounge attendants comes over and asks me if there’s anything I’d like to order from the menu. I tell her a coffee would be great. Other than that, I’m still quite full from breakfast on the plane.
The one thing that really always strikes me about SWISS, is just how incredibly ugly their uniforms are. And it’s not just that they’re ugly, they’re also clearly of very poor quality, badly cut and would even make a supermodel look frumpy. I understand that not all airlines can be like Singapore Airlines with their timeless and iconic SQ Kebaya that was designed by Balmain in 1968. But I also think that the appearance of an airline’s staff in their uniforms and the pride with which they wear it says a lot about the corporate culture and management’s appreciation for their frontline staff.
At 07h15 I exit the lounge and make my way to the boarding gate at A66. I figure I might as well wait for the initial scrum to pass before I step aboard. By the time I reach the gate it’s already more or less emptied, with just a few remaining passengers milling about. You know the ones. They wait until the very last moment to step aboard because of some incredibly important call they need to make at the top of their voices… Well let them, I’m tired and I need to sit down, so I make a B-line for the gate attendant who scans my boarding pass and then sends me on my way.
I’m seated on 1A. A bottle of still water and a refreshing towel are already at my seat when I arrive.
There are two middle-aged women working the Business Class cabin, and they couldn’t be more different from the crew of the previous flight from Singapore. One of them barely speaks any functional German and has a strong Eastern European accent when she speaks English. Meanwhile, her colleague is doing a convincing interpretation of the Queen of Frump. But I must say, they are friendly, if perhaps a tad reserved. We can’t all be social butterflies…
There are nine rows of Business Class, for a total of 36 seat. However, there are only four passengers in the forward cabin on this flight. I ask one of the cabin crew and apparently they’re expecting a full load on the inbound to Zürich.
The expected flight time is one hour.
The meal – breakfast
Within minutes of getting airborne, the crew start preparing for breakfast. On the small tray there is a glas of berry Birchermüsli and a plate with cold cuts, cheese and egg.
To drink I have a coffee and an orange juice. The crew make two rounds with the bread basket. As soon as I’m done, the crew remove my tray.
Looking from above, the difference between Europe and Australia is really quite striking. In Europe more or less every inch of land is exploited for agriculture, whereas in Australia you can spend hours flying over vast stretches of untouched wilderness.
Very soon we’re starting our descent into Paris. The crew pass through the cabin with the chocolates while the passengers are treated to a complimentary sightseeing tour of Paris. Our approach brings us in past Notre Dame cathedral, then the Tour Eiffel and the Arc de Triomphe at Etoile. We continue on a Westerly track in the direction of Versailles before eventually doing a 180 degree turn to line up for an approach towards the East.
I already miss Australia, but I’ve very much missed this too. No matter what troubles Europe may be heading into right now, the age and traditions of its cities are comforting to me – because they speak of longevity and of resilience.
Our aircraft comes to a stop at one of the stands on the D concourse, and within minutes my suitcases appear on the luggage belt. And just like that I’m back where it all began two months ago.
This brings to an end my sabbatical of 2022, which should have happened in 2020 originally, and then very nearly didn’t happen at all. Before I left on this trip, my dad asked me why it had to be Australia, if the purpose of this trip was for me to have some time to work on my Phd thesis in peace and quiet. And I guess it’s a valid point. All I can say is that I really like being in Australia. The lethal snakes, spiders, sharks and croccodiles aside, I like the way the earth smells in Australia, I enjoyed going for long walks along the beach early every morning in Manly, and I loved listening to the unique strangeness of the whistles and chirps (and also screeches…) of the birds. And I really, really enjoyed the openess and the friendly curiosity of the Australians.
My A 380 from Sydney pulls onto its stand just after 21h. The flight ends at Terminal 3, which is also from where my flight to Zürich will be leaving. In fact, I can see my B 777 parked at the gate three stands down. The A 380 I just arrived on will be departing again in about two hours for London Heathrow.
Terminal 3 is a lot livelier than Sydney airport was. Before I head for the lounge, I decide to go on a bit of a walkabout to stretch my legs a bit after the long flight from Sydney. I’ll be doing a lot more sitting before I’m done with the journey home.
The Singapore Airlines Silver Kris Lounge T3
The Silver Kris Lounge in T3 was only recently reopened after an extensive refurbishment. They’ve added some nice touches. But over all, I still can’t say I really like Singapore Airlines’ corporate design. The lounge looks a lot like the lobby of one of the big hotel chains in the United States, which I’m sure has it’s own appeal if you’re over seventy years old…
SWISS First Class passengers are eligible to use the First Class lounge, the entrance to which is off to the left from reception.
The only thing I’m really after in the lounge is a nice long shower. Luckily, it appears that at this time of night people are not inclined to take showers, so basically I can take my pick and there’s no queue. The shower rooms are well stocked with shaving kits, tooth brushes and a no name brand of shower gel and shampoo.
The shower hits the spot nicely. I then take a seat and catch up on a few work emails. Not point in trying to put of the inevitable anymore, I guess.
I arrive at the gate at 22h45 to find there’s a long queue for security. I really don’t like this concept of having closed gates with individual security checkpoints. I mean, it’s great that the Singapore government is obviously trying to create jobs here, but it is awfully inconvenient. So I decide to take a seat outside and wait for the actual boarding to start.
After a few minutes, a young lady from SWISS’ handling agent approaches me. She’s holding a sign with my name on it. She checks my boarding pass and then asks me to follow her, apparently she’s going to escort me through security. I’m in two minds about the whole process though. On the hand, I think it’s great that SWISS takes care of its premium passengers, and it’s not their fault the boarding situation in Changi is what it is. On the other hand, I must say it’s kind of awkward to have so many people directing the stink eye at me for cutting the queue. I feel like telling them it’s not my fault and pointing at the young lady, but that would be throwing the poor gate agent under the bus.
On this flight I’m seated on 2A, which is basically the same seat I had on the outbound – just one row further back. The cabin is full tonight, with eight out of eight seats taken. What is interesting, is that there isn’t a single passenger in First Class heading for Zürich. One passenger is connecting to London City, two to Brussels, two to Copenhagen, two to Amsterdam and then me to Paris.
There are two female cabin crew working the First Class cabin this evening. One of them is a German young lady, who is very bright and sharp. She basically anticipates what passengers want before they even realise it themselves. Her colleague is a Romande and very French in her manners, which makes for an interesting and rather charming combination in terms of the composition of the crew.
In short sequence I am brought the pajamas, a cold refreshing towel, a glas of water and the amuse bouche.
The crew come to take my order for dinner. But I tell them it’s already been a long day, so after take-off I would like to have the bed made up for me straight away so I can get some sleep. The flight time is announced as twelve hours and thirty minutes.
True to their word, once the fasten seatbelt sign is turned off, the German cabin crew arrives with hangers for me to go change out of my clothes while she makes up my bed.
The meal – midnight snack
I actually manage to get nearly seven hours of sleep. It doesn’t take long for the crew to notice I’m awake again, and immediately they both come to check if there’s anything I’d like. I tell them I’m feeling a bit hungry, so a small snack would be nice. “Überlassen Sie das uns…” the German one says, leave it to us. A few minutes later they are back with a cup of coffee, a cheese platter with a selection of crackers and bread, three packets of popcorn, two packets of Zweifel crisps and two packets of cashew nuts. The French crew reassures me that there’s plenty more where that came from and to just let them know. I must say, I think I could get used to being mothered like this…! It’s kind of sweet.
The meal – second service
A few hours later the cabin begins to stir and passengers start waking up. The French crew approaches me and asks if I’d like to get a head start on breakfast before the rush begins, which is very considerate of her. Shen then proceeds to basically bring me a bit of everything there is on the menu:
A bread basket, served with butter and a selection of preserves and honey.
Fresh orange juice and coffee to drink.
Birchermüsli and fresh fruit.
And yoghurt (recommended by the crew, who tell me it’s delicious – which it really is).
Oh yes, and just in case I’m still feeling hungry, an omelette with sausage, bacon, tomato and potato.
By the time breakfast is done, we’re just past Belgrade with another eighty minutes to run to Zürich. I mean, I really was quite upset having to leave Australia. But sitting here watching Europe gradually wake up to a new day is also very nice, and I become aware of just how much I’ve missed my home continent, my family and my friends. It’s good to be back!
Arrival in Zürich
We’re the second aircraft to touch down in Zürich after the curfew is lifted at six. We make a quick taxi to our gate and the crew come to wish me a safe onward journey. They also tell me the driver will be waiting for us as we disembark through the L1 door to drive us to the Schengen area. The first thing that strikes me as I deplane, is just how different Switzerland smells. It’s oddly familiar but feels somewhat exotic after the smell of Australia these last two months.
And because this is an airline blog after all, I just want to mention that I think the B 777 is really hot shit. What a beast, and the size of those formidable engines is just… just…
We all pile into the minibus and then we’re off – and I nearly have a heart attack before I remember that they drive on the right side of the road here – and not on the left. I’ll have to reprogramme my brain… again.
Once we get to the main terminal at the other side of runway 28, we go through immigration and are then escorted up to the First Class lounge to wait for our onward connections. If you’re arriving from Singapore, at least in First Class there is no need to go through security again.
With six hours to kill before my flight to Singapore, I decide not to head for the First Class lounge straight away. It is a lovely day outside, so I might as well make the best of it.
The Circle is a complex of offices and shops located land side, right behind the bus terminal. Access to The Circle is either at ground level or through a tunnel that connects it to the terminal buildings. Apparently, the tunnel has become a bit of a thing with the young and terminally hip Tik Tok and Insta community. As a result, do not be surprised to find a group of young people blocking most of the tunnel and trying to capture photos of themselves that they can post and that, at least they think, will secure their future social media fame and fortune…
The Circle has been modelled after the Niederdörfli, which is part of the old town of Zürich. Behind the buildings is a small, artificial hillock covered in thick forest. It is quite nice, and if it were not for the distant noise of the aircraft and the Autobahn, you might easily forget that you are in fact in the back yard of a major transport hub.
Two hours later I figure I might as well head back into the terminal. I mean, I have a lot of investigating to do for this blog before my departure to Singapore.
My first stop is the First Class check-in area, just to make sure that the itinerary has not changed in the meantime. The young lady confirms that I am all good and then escorts me to the escalators leading up the the First Class lounge.
The SWISS First Class lounge on the A pier
Access to the First Class lounge is via the escalators to the left of the Edelweiss Bar in Terminal A or Check-in 1. I head up the stairs, where I am welcomed by a friendly middle-aged woman. She scans my boarding pass and inquires if I would like to go straight across to the E pier, or if I would rather wait here. I tell her I would prefer to go immediately, so she puts my name down for the shuttle in fifteen minutes and invites me to head through security in the meantime.
The lounge above Terminal A is fairly large. The design is very typical for Switzerland, I think. It is more comfortable than ostentatious.
I take a seat and immediately a young man comes to ask me if there is anything I would like to drink. I decline and tell him I will not be staying long.
First Class shuttle to the E pier
At 18h40 I head one floor up and walk down the long corridor to the departure point for the First Class shuttle to the E pier. I am the only one making the journey at this time. The driver takes me downstairs to clear immigration, and then we head out my ride to the E pier.
SWISS has these dedicated, purpose built mini vans to take passengers across, and they really are very funky. Basically, they look like a small version of a SWISS First Class cabin, complete with lamps and wood furnishings.
SWISS First Class day rooms on the E pier
The driver accompanies me up to the third floor with the lift, which ejects me in front of reception of the First Class lounge. SWISS has a limited number of day rooms available in the lounge. The receptionist informs me that “St. Moritz” is still available if I am interested. Of course I am!
The day rooms are brilliant. They are fairly small. There is no room for a desk or anything. However, each room has a comfortable double bed and a nice toilet and shower.
The view from the window is not too shabby either. But make sure to close the curtains before taking a shower, as the deck in front of the window is accessible from the lounge.
I manage to get a few hours of sleep. After a refreshing shower I decide to head out and investigate the lounge. It is fairly quiet today.
The SWISS First Class lounge on the E pier
There is no buffet service in the lounge. However, there is a large dining area and the staff are happy to also serve food on the deck outside.
My bird to Singapore is the B 777 parked next to the A 340-300.
No idea what this squirt is doing here…
I order the smoked salmon tatar with toast, which is quite tasty. Meanwhile, the evening bank has rolled on, returning the SWISS short-haul fleet home for the night. It is quite spectacular to watch, with the full moon and the mountains in the background.
At 22h00 I head downstairs for the document check ahead of boarding. By this time the shops have already started shutting down for the night.
As I pass the gate, the gate agents tells me I will need to put on a mask for the duration of the flight as per regulation of the Singaporean authorities.
The cabin & seat
I step aboard the aircraft through the L2 door and make my way through the Stübli to the First Class cabin. I am seated on 1A. Eight out of eight seats are occupied tonight.
At my seat there is already a 50cl bottle of water and a voucher for 50Mb of complimentary wifi usage.
Once I am settled, the crew bring me the menu and the pajamas. A vanity kit and slippers are already at my seat.
The seat is wide, spacious and offers a lot of storage space that I think I must have missed on my last trip on the A 340 to Dubai. The cupboard has two hangers and two compartments to store smaller items and shoes.
There is also a small reading lamp that gives off pleasant, warm light in the dark.
The cupboard serves a second purpose to close off the seat from the aisle for more privacy. There is also a small divider that is operated electrically and which extends from the side of the seat. All in all, it is not a bad solution. The point of having these enclosed cabins is not really to have more privacy, but to prevent being disturbed in your sleep by crew and people passing by your seat.
There are two crew working the First Class cabin, and both of them are excellent hosts. The service starts on the ground with the distribution of icy cold oshibori, which are highly welcomed – because although the aircon is running, the aircraft is still warm from standing around in the sun all day.
While we are still on the ground I am brought a glass of orange juice and an amuse bouche of flûtes from Sprüngli and a green tomato coulis with red tomato mousse. It is very refreshing.
Once we are airborne and the crew is released and the service begins. I am very much impressed that they actually manage to pull off the full meal service within less than two hours after take-off and without making the service seem rushed.
Starter: asparagus salad…
…and salmon trout with cucumber and trout mousse. Both of the starters are excellent. The salad leaves have managed not to go all limp in the heat, and the trout mousse is exceptional. It has a lovely smokey taste and a smooth, velvety texture.
Soup: gazpacho with shaved almonds. The soup is also very good, and has a strong dose of garlic – which at least I like very much. Not so sure about my fellow passengers though…
Main course: veal with morel jus and onion chutney, asparagus, and cheese polenta. I have no idea what compelled me to try this dish. I normally do not eat meat much, and certainly not very often on a plane. Whatever it was, I am glad I did because this dish is lovely. The polenta is rich and creamy and the meat has managed to stay juicy but without being bloody.
Cheese: a selection of cheese from the region around Lake Lucerne. Served with mustard chutney, grapes and fig bread. The blue one was a bit too salty for my liking, but the others were rather nice.
Dessert: chocolate pie. Oh my god, for a moment there I am not quite sure I will survive this dessert. It is very good, but it is also amazingly sweet and so, so rich.
Once the meal is done, I change into my pajamas and ask for the bed to be made up. I manage to sleep for a solid seven hours.
As soon as the cabin crew notice I am awake they come to ask me if I would like coffee. The young lady working the First Class cabin brings me the coffee and tells me that for one horrible moment she thought the coffee machine – the most important piece of equipment even before the engines in her view – may have gone US. But luckily she managed to get it going again.
She then ask me if I am having breakfast. There is no menu, so I challenge her to surprise me. Which she and her colleague take to mean I will try a bit of everything!
With breakfast done, I’m feeling fit to burst. Thank goodness we only have about one more hour to run to Singapore, where I can get off the plane and walk off some of all this lovely food.
Arrival in Singapore
The approach into Singapore is very scenic and takes us right past the waterfront and Changi airport, before we then make a wide 180 degree turn to line up and land.
As we pull onto our stand, the cleaning crew are already expecting us. I am guessing it is very humid, because they look as though they are trying to move as little as possible.
This experience with SWISS was a very pleasant surprise. I think it also proved, yet again, that the crew can make or break a flight in First Class. The crew working this flight were friendly and engaged with the passengers in a pleasant and effortless way that made you feel welcome – as though they were happy to have you with them. The lounge in Zürich was also very nice and the day rooms were just brilliant.
Of course, those of you who regularly read this blog may be wondering how SWISS compared to Air France. The answer is, I think I could not really say – mainly because their products are very different. The Air France service in La Première is elegant, polished and very grand – or just really very French. For example, when you order a drink in La Première, they will always serve it to you from a silver tray, whereas at SWISS they would just bring you a glass from the galley, without a tray. It is a minor thing and not really all that important. On the other hand, I found the service on SWISS a lot more personable.
A week after my return from Bogotà I am at Paris Charles de Gaulle Airport again. In pre-Covid times the Lufthansa carriers operated out of Terminal 1 and even had their own, dedicated satellite. However, Terminal 1 has been closed since the start of 2020. And for the time being, the Lufthansa airlines have had to relocate to Terminal 2B.
From the RER B railway station at Terminal 2, it is about five minutes on foot to Terminal 2B. To get there, you first need to cross the departure hall of 2D.
In Terminal 2B there are two check-in areas. The Lufthansa group checks in its flights in area 1. There are two First Class counters, three Business Class counters and six Economy Class counters. The check-in agent sends my suitcase on its way and then wishes me a pleasant flight.
With my passport and three boarding passes in hand, I make my way to the security checkpoint, which is located between terminals 2B and 2D.
I really like the architecture of 2B/2D. The security checkpoint is one floor up, and there is a dedicated queue for First and Business Class passengers.
The security check is a bit of a mess, mainly because the staff are too busy bitching about the passengers to pay attention to what they are doing. But eventually I still manage to get through.
The contractor lounge is incredibly ugly, dirty and not very appealing. Although SWISS can hardly be blamed for that. The food options are simply strange and the place is a complete mess. I do a walk through and quickly realise I am probably better off outside where at least I can see the aircraft movements. I honestly think the public seating areas in this terminal are nicer than those in the lounge.
The added benefit of not staying in the lounge means that I am at the gate to watch the inbound from Zürich pulling onto its stand. The flight today is operated by an A 220-100, and the flight is full.
I’m the last to board. Sitting on 1A I think there’s hardly any reason to board first, only to have to watch the entire aircraft file past.
The cabin is well maintained. There are four rows of Business Class for a total of twelve passengers. All twelve seats are occupied.
Seating on row one is quite tight, with not much leg room.
The crew up front is a lovely young woman, presumably of Eastern European origin. She’s the maître de and she’s really excellent. She is serious, but not unfriendly, and very professional in her interaction with the passengers. Once the doors close, she passes through the cabin with small bottles of water and packaged towels.
The flight time is fifty minutes. The meal is another SWISS original – a hearty Wurst & Käse salad (slices of Cervelat with cheese, boiled egg, cornichons and radishes). You may like it, or you may not… With that, bread rolls and butter are served from a basket. Dessert is some gelatinous concoction. To drink I have a Coke Zero, and the cabin crew even ask me if I would like lemon and ice with that.
And there is a silver lining: at least on this flight the crew remember to pass through the cabin with chocolates for the Business Class cabin.
We land in Zürich at 16h20 after an uneventful flight. I now have six hours and twenty minutes to make my onward connection. I think I am slowly starting to get excited about this trip…!
Airline: Air France Aircraft: Airbus A 318 From: Paris Charles de Gaulle, Terminal 2F To: Genève Cointrin Departure: 13h03 Arrival: 14:33 Flight time: 1 hour 30 minutes Seat: 3A
This post marks the beginning of my sabbatical: my six months of paid leave start on 1 March 2020. Before I eventually do get on the plane to Oz though, there are still a few things that need taking care off. So I will still need to go to Luxembourg twice before I’m well and truly gone. This post and the next are of the positioning flights to break in the ticket, so to speak.
The first leg will be from Paris Roissy to Geneva. The flight is operated by Air France, but also carries the codes of SWISS and Air Mauritius.
As such, the flight will operate out of Terminal 2F, which is the Air France Schengen terminal. Air France has a dedicated check-in zone for its SkyPriority and Business Class passengers.
During the check-in process I interact with three Air France employees and obviously they have all been properly trained in customer care. The first is a middle aged man at the entrance to the check-in area. I approach him and ask if I can check in here, even though I‘m booked on the LX flight number.
He welcomes me to Air France and tells that bien sûr, I‘m welcome to check in here, and makes a joke that with SWISS being located in the ‚flying saucer’ on the other side, by which I figure he means Terminal 1, boarding might be a bit cumbersome.
Next a young woman ushers me to a free counter, where another young lady welcomes me to Air France and checks me in. Of course, I know that this amount of staff is a luxury not many airlines can afford. And I know Air France isn‘t exactly in excellent shape financially. But seriously, from the perspective of the passenger experience, this is really how it‘s done. Lufthansa, are you even paying attention…? As I exit the check-in area, all three wish me a pleasant flight.
The two piers at 2F are very elegant and stylish, but also not very practical. Today it‘s okay because there aren‘t that many passengers. But when it‘s busy, it‘s difficult to get through.
The lounge is one level down from the main airside area and is spread out over two levels. In typical Air France manner, the services available on both levels are identical and include a fully stocked bar as well as a counter with savoury dishes and another with sweet dishes. I can highly recommend the crêpes sucrées. Although you probably don‘t necessarily need to have five like me…
Throughout the lounge the Air France branding is visible, from the posters on the wall to the pattern on the floor. The lower level is usually a little less crowded, by the way.
Boarding is strictly by zones, with Business Class passengers boarding in zone 1.
From the inside, the Air France A 318 is easy to distinguish from the A 319 because it has cloth seat covers instead of leather. On every row of three there are four USB ports. The aircraft also has wifi available and the crew will distribute information cards in Business Class with instructions how to log in.
On today‘s flight there are six rows ahead of the cabin divider for a total of 24 seats. I count 20 passengers in the forward cabin. Incidentally, on the port side, there is no row 1. So row 2 is the bulkhead row.
There are two cabin crew in the Business Class cabin. Both of them are middle aged. The female cabin crew is elegant in her appearance and very charming in dealing with passengers.
Once the doors close, packaged and scented wet towels are handed out. The flight time is 55 minutes.
Despite the short flight time, Air France does a full meal service on this flight. Given the size of the cabin, the trays are served from the trolley.
On the tray there is an asparagus salad and shrimps on a raspberry coulis, which taste much better than they sound.
In addition, there is a small plate of cheese. The crew offer warm bread from the basket to go with that.
For dessert there is a rhubarb tarte and a small piece of dark chocolate. The flight attendant is very attentive and goes out of her way to make passengers feel comfortable. If only flying could always be like this…
At 13h40 the captain comes on the PA to inform us that there will be a delay of about thirty minutes for our arrival, due to the fact that there was a dog on the runway and all arrivals had to be halted for forty minutes while they caught it.
As you may have guessed, I’m a big fan of Air France. Even so, I have to say that on this trip they really impressed me. First of all, because I find it refreshing that the staff on the front line who deal with the passengers obviously seem to enjoy their jobs. Or at least are sufficiently motivated to deliver a seamless and rather pleasant customer experience.
Eventually, we land at 14h33 and taxi to our stand in the French sector of the airport. And that‘s when the culture shock sets in…
It’s just coming up to 16h by the time I enter the terminal building. The airport is very busy, and there are people everywhere. I make my way to the LOT Business Class lounge, which is one floor up from the public airside area.
I think the place is probably cramped at the best of times, but right now it’s also completely full. It doesn’t look at all inviting. I don’t even bother to look for a place to sit, because I have a much better idea anyway…
So instead I head one floor down again to the foodcourt, which is where I spot just what I’m looking for: a Polish restaurant that also serves Pierogi. It’s basically just a fast food joint. But the Pierogi are just so good, covered in fried onion and served with a healthy dollop of sour cream!
With that out of the way, I make my way to gate 32. There’s a slight delay for boarding. And the flight is completely full, the gate agent says.
There are seven rows of seats ahead of the cabin divider. This aircraft is clearly older than the one I had on my way to Warsaw on Sunday. But it’s still a nice looking cabin and the seat pitch is great.
Again there are no welcome drinks, but the crew hand out chocolate biscuits, followed by Polish and English language newspapers.
The crew on this flight are a lot more pleasant and approachable. The purser is a portly, middle-aged gentlemen and he’s very friendly.
The flight time is announced as one 1 hour and 45 minutes, although in actual fact it later turns out to have been only 91 minutes.
The service in Business Class is slightly different to Premium Economy, in that there is a drinks service ahead of the meal. I just have a glass of sparkling water, which is served with dried slices of veg in a cajun spice mix. Not a good combination…
Next, the tray with the food is served. It looks pretty much like the Premium Economy tray, except of course that the plates are not plastic.
The right dish is quinoa with aubergines, spinach and feta cheese. I think.
The left dish is roast beef with feta and broccoli and bell pepper. It’s good that I had the Pierogi.
With the meal the crew offer bread from a basket. It’s just a minor thing, but I’m quite sure it wouldn’t hurt to warm up the bread in the oven to upgrade it from recently defrosted to at least room temperature.
The flight passes smoothly. The crew have kept the cabin lights dimmed, which makes for a nice, cosy atmosphere on board.
Eventually, we land at 19h56. By 19h15 I’m already on the train on my way home.
And that brings to an end my first experience with LOT. All in all, the four flights I took were not unpleasant. And I think the hardware – things like seat comfort or the meal service – were fine. Bu the crews were a bit of a mixed bag. And as a result, the service delivery lacked consistency. I wouldn’t go out of my way to fly LOT. But at least I wouldn’t actively avoid them either.
The international phonetic alphabet was introduced specifically to be able to have a written representation of what a word sounds like, irrespective of the rules of orthography that abide in the language.
Which is, of course, a good thing because I’m on my way to Poland this evening to give a course, and the Poles seem to have quite an unhealthy obsession with impossible to pronounce consonant clusters.
I mention this here, because today I’m on my way to Rzeszow. And in case you’re wondering, it should be pronounced something like /ʒɛʃuf/ in the IPA, which sounds similar to ‘jeshoof’...
Getting to the Airport
I was intending to take the 17h07 train from Basel to Zürich. But that service is operated by a German ICE train that originates in Germany. And of course it’s been cancelled…
So instead I’m on the 16:43 service, which stops in Liestal, Sissach, Aarau and Lenzburg on the way. The journey is ten minutes longer than on the nonstop train.
In Zürich I change trains to the 18h05 for the airport. As my luck would have it, second class rolling stock is currently in short supply, apparently, which is why the train consists of plush, comfortable first class carriages operating as second class carriages.
LOT is located in check-in 2 at Zürich airport and uses row 5, which is conveniently located on the mezzanine level, just as you come off the foot bridge connecting the shopping mall to the terminal. AAS is LOT’s handling agent.
By the time I change some Polish money and make my way through security, it’s 18h30. My flight should start boarding at 19h25. The lines for security are very light. And there are just three people ahead of me.
And the two lines open for Business Class passengers are deserted. So I ask one of the employees milling about if I could also use one of those two lines, considering they’re empty. To which she gives me her best disapproving look, or maybe she’s just constipated, and tells me that if I’m in that much of a hurry, I may use one of the empty lines.
This is just about the dumbest thing I’ve heard in a long time. I don’t know in what parallel universe there is anybody who greatly enjoys queueing for security at airports…
My flight is departing from A86. The departure time comes and goes, but the gate staff are too busy bitching about what a sad airline LOT is to even bother making an announcement.
Eventually, boarding starts about 15 minutes behind schedule.
My first impression of the cabin is very good. I think this aircraft is either new or recently had a new cabin fitted. Seats are in a soft, beige coloured leather and the seat pitch on 3A is excellent.
What I don’t understand though, is that my seat on 3A is in front of the cabin divider, even though I’m travelling on a Premium Economy Class ticket. And the seat next to me is empty, although I don’t know if this is intentional or just that the flight is not entirely full.
By way of a welcome, passengers up front are handed a chocolate biscuit, but no drink.
The flight time is one hour and 35 minutes.
Once the meal service begins, the small differences between Premium Economy and Business Class start to become clear. But they seem fairly minor to me. Rows 1 and 2 have proper linen table cloths, whereas row 3 does not. Furthermore, my meal is served on reusable plastic, and not on proper porcelain.
The meal consists of two dishes. One is a pasta salad, and the other is cold beef with cucumber and a cream cheese.
Bread is offered with the meal. And there is also a small chocolate on the tray.
To drink I have sparkling water, and after the meal some tea. The meal concludes with a chocolate wafer.
All in all, I think the food is rather good and the meal tasty. But the service seems unnecessarily rushed. By the time the crew come through with the second bread service, I haven’t even started on the first piece. They don’t smile much either!
Having said that, once my tray is removed, one of the cabin crew brings me a pillow and blanket, without me even asking for them. The interesting thing about the crew is that they do everything right, because they’ve obviously been trained to do it. But they do it with absolutely no warmth or presonality.
Transfer in Warsaw
Eventually we land at 21h36, 14 minutes ahead of schedule. The terminal is surprisingly busy at this time of night and traffic seems to have picked up quite a bit since my last visit. My flight to Rzeszów will start boarding at 22h10.
This was my first flight with LOT and to be honest, I’d been expecting much, much worse. But so far so good…
The weather here in Malta has been lovely all week, with cloudless blue skies and a temperature of around 20 degrees Celsius during the day.
But it’s time to head back to Switzerland and the cold.
Getting to the Airport
I check out of The Phoenicia Hotel in Floriana at noon. The next bus to the airport will be the 12:35 X4, which leaves from the B pier of the main terminus. The B and C piers are located in St. James’ ditch, below what used to be Duke of York Avenue.
The X4 bus has a luggage rack, which is really convenient, because the bus continues all the way to Birzebbuga in the south and therefore tends to get very full.
Despite the fairly reliable public transport service, traffic in Malta continues to get worse. The journey to the airport takes 35 minutes to cover a distance of 7 kilometres.
As such, by the time I arrive at the airport, it’s already 13:15 and the flight will start boarding at 13:55.
The check-in area is quite busy, with the Lufthansa, Emirates and Qatar Airways flights leaving around the same time as the flight to Zürich.
Security is well organised and quick. But the airside lounge is definitely getting too small for the amount of traffic the airport handles. It feels cramped and crowded.
Boarding for the flight starts just after 14h. There is a separate lane for Business Class passengers.
More importantly though, we’ll be boarding via stairs and without a bus. So loads of opportunities for me to geek-out about an aeroplane. I can just see my friend, the wiry R. doing an exaggerated eye roll…
There are two rows of Business Class for a total of eight passengers. However, there are only two other passengers with me in the forward cabin today.
There’s something charmingly old-fashioned and typically Maltese about the cabin of this aircraft – from the pictures of Malta on the bulkheads, to the nicely padded seats that will all be a thing of the past with the change over to the NEO.
Service on the ground consists of the distribution of newspapers and a welcome drink.
It’s a lovely, warm day with good visibility. We take off towards the northwest and fly the full length of Malta, before making a right turn to point us in the direction of Palermo.
Once the crew is released, the service starts with the distribution of the unscented hot towels. This is followed immediately by the meal service.
Everything is served on one tray.
The main course is a caesar salad of sorts with three slices of chicken breast.
This is served with warm bread and a small bottle of olive oil with balsamico.
For dessert there is chocolate mousse and fruit salad.
The meal is nice enough. And especially the mousse is very rich and creamy!
To drink I have a Kinnie, of course.
The meal concludes with a cup of coffee.
The flight time today is two hours and twenty minutes, which is quite long for this route. But at least the views are great and the Alps look spectacular.
Eventually we land in Zürich at 16:54. By 17:09 I’m already on the train on my way home.
Things are rapidly changing for Air Malta. Already today they are no longer the largest carrier to the island of Malta and take second place behind Ryanair.
But at least, with the minister of transport and tourism resigning this week over claims of corruption, there is hope the government will stop its constant meddling and interference in how Air Malta should be run.
One way or another though, if Air Malta wants to stay competitive, it seems to me they still have a way to go, particularly when it comes to their website and reliably making a purchase for ancillary services via airmalta.com.
My colleague at work, let‘s call him the talented Mr. F., recently complained about the apparent lack of any new posts on my blog in recents weeks. The talented Mr. F., incidentally, gets his name from his truly exceptional talent of getting airlines to pay him compensation for all sorts of things, including some reported cases where the airlines hadn‘t actually done anything wrong – other than being on time…
So here you go, this one‘s for you, Mr. F. May it inspire you to even greater greatness. Or something.
Date: 10. January 2019 Origin: Zürich Kloten Destination: Paris Charles de Gaulle, Terminal 2F Seat: 10F Flight time: 57 minutes
Considering he’s an aerospace engineer, and rather a good
one at that, it really is quite astounding just how little my friend, the wiry
R., is interested in aviation and aircraft. As such, it is hardly surprising
that when I tell him about my itinerary for my upcoming trip to Dubai, all he
can muster is the kind of mournful ‘why’ that is usually reserved for parents
to use on their four year old kid when he decided to drop a whole box of
detergent in the toilet to see if the flushing would create bubbles. Not of
course, that I got up to that sort of thing as a child…
But in any case, the answer really is quite simple. I’m on
my way to Dubai. This is my third trip this year to the UAE, after having
visited Abu Dhabi in February, and Dubai in March. And so, as the routine
starts to get a bit long in the tooth, I figured I might as well take the
opportunity to try some of those airlines I’ve always wanted to try but which
somehow were always just a bit inconvenient or out of the way.
Getting to the Airport
I catch the 16h24 train from Winterthur to the airport. The Swiss Federal Railways recently started to introduce new rolling stock on the network. I have to admit, even though trains really don’t do it for me in the same way that planes do, that the vehicles do look rather good from the outside. They’re sleek.
From a passenger’s perspective though, they’re somewhat problematic. After a series of technical issues which delayed their introduction into service, the Swiss association for persons with disabilities filed a complaint, quite rightly, because the trains were in fact inaccessible for passengers with reduced mobility, because although they have level access, none of the doors has a ramp with an inclination of less than 15 degrees. All I can say as an able-bodied passenger is that there isn’t much storage space and the cabin is rather cramped.
Just as we pull out of the station, I receive a sms from Air
France informing me that the flight is full, and that therefore they’re willing
to check in my luggage free of charge. Which is admittedly a bit useless, seeing
as I have a luggage allowance anyway with may status. The flight is operated by
an Airbus A 318, which is admittedly rather small and has limited storage space
too. So my first stop is the SkyTeam check-in counters on row 2 of check-in 2,
where my suitcase is tagged to Paris and then sent on its way.
It’s the week before the big Easter weekend, and it looks like the whole world has elected to travel today. At the exchange office there’s a guy ahead of me inquiring whether they’ll accept Euros in Sri Lanka, because he’s just changed Swiss Francs into Euros and now has two crisp looking EUR500 notes in his hands…
The queue for security is endless and stretches all the way back to the entrance of the security area. The vapid Japanese chick behind me is on the blower, complaining to her bestie because Iberia forced her to check in her suitcase. ‘I mean, I thought they were, like, a normal airline, like, if they’re in the Star Alliance…like…’. She also doesn’t quite see why Iberia wanted her to check in the bag in the first place, even though, in her own words, there were so many shoes in the suitcase that the wheels collapsed.
Boarding starts about ten minutes ahead of
schedule. And it really is quite amazing just how many passengers you can fit
in to this puny little aircraft. Fortunately, we started boarding early,
because it’s taking for ever to find space for the copious bags passengers are
bringing into the cabin, despite the gate agents’ best efforts to put as many
bags as possible in the hold.
The cabin of the Airbus A 318 looks the same as that of all the other Airbus narrow bodies. But it is striking just how short this little airplane is. It’s kind of cute… I’m sitting on row 10, which is the emergency exit, and the legroom is excellent.
There are four cabin crew on the flight today. They’re very
professional, but these guys are also very friendly and seem totally unphased
by the luggage issue. Thanks to their excellent effort, we manage to push back
just a few minutes behind schedule.
Once we’re airborne, the meal service begins. Much to my
surprise, given the flight time of only one hour, this consists of a selection
of hot and cold drinks as well as a sandwich. There is no choice for the
sandwich. It’s filled with cream cheese, apple and celery and tastes quite
We land in Paris after a flight time of less than 60
minutes. Visibility is not too good, which is a shame, because we fly right
over central Paris on the approach.
Eventually, the flight comes to an end on a remote stand. Which means a cool picture of my chariot – hurrah! I figure I might as well wait for all the passengers to disembark, so as not to have wait on the bus. The good thing about large airports like Roissy is that by the time I finally make it to the luggage belt, I only have to wait two minutes for my bag to arrive.
In Paris I’ll be staying at the Roissy Sheraton, which is perched right over the main railway station for Terminal 2 and within easy walking distance of Terminal 2F, where I just arrived, and Terminal 2E, from where I shall be leaving tomorrow.