Wednesday, October 26, 2011

Sluggo has joined the crew at UPGRD.COM

A few months ago I was approached by The Flying Pinto (Sarah) to see if I would be interested in joining a great group of travel bloggers at It didn't take much for her to convince me to join, however getting things set up and started would take a little bit of time.

Emailing back and forth with the sites owner, making sure I had access to the site, learning the process of uploading pics, and trying to figure out how to upload pics that wouldn't bog down the site. (which I'm still trying to figure out! LOL) I've finally been able to just do an intro post to get things started.

I'm pleased that I have this awesome opportunity to enhance my views and/or perspective with a larger audience of what it is like to be a Flight Attendant in the friendly (or not so friendly) skies.

Tuesday, October 25, 2011

Look for some exciting news coming soon

I've got some exciting news to share, however it's not 'official' yet, so I can't really say anything. However, look out for some 'news' possibly tomorrow afternoon!

Until then, happy blogging!

Friday, October 14, 2011

Food from First Class

After reading a blog over on Cockpit Chronicles, "Food in the Cockpit, How it's Prepared", it got me thinking of my travels and some of the great food selections I have enjoyed when traveling in First Class as a passenger.

I believe I got the idea of taking a few pics of my food from It's a sight where people like you and me can send photos to be added, by class of service, airline, and route. Either way, I started taking pics of some of my travels over the years, and have posted them, but don't think I ever really talked about them.

When I saw the post on, it reminded me the how much food is actually provided on flights. I think on my last flight, I had to decline one of the services because there was so much food. Hopefully I can list a few of  my favorite entree's here...of course, I wouldn't be able to describe them as they were on the menu, but hopefully you can get the gist from the pics.

London-New York: July 2005

Smoked Salmon
Sour cream
Red Onion
Artisan Bread
(due to the events of 9/11, the airline was still utilizing plastic-ware)

Cherry Tomato

Main Entree
Crusted Salmon

Vanilla Ice Cream
Whip Cream
Hot Butterscotch
Coffee w/Kahlua & Whip Cream

Follow-On Service
Chicken Panini
Light Salad

My next trip was JFK-ZRH (Zurich) 2005

Smoked Salmon
Lobster Claw
Focacia Bread

Main Entree
Beef Filet
Green Beans

On the return leg, I forgot to take a picture of the Appetizer, but believe me when I said that it was Smoked Salmon (again...YUMMY) and the Salad.

Main Entree
Grilled Chicken
Rice pilaf
Grilled Vegetables

Dessert was once again the Ice Cream Sundae, including a coffee with Bailey's

Follow-On Service
Fruit & Cheese plate
Coffee w/Bailey's
Port Wine

A few years went by and I didn't really travel anywhere exciting except for 2007 I went to Rome. I was in Coach on the way over to Rome, and First Class on the way back. I forgot to take pictures of the meals then, but I'm sure I ate my basic selections! LOL

Jump forward to 2009. It seemed to have been a busy travel year for me. I not only went to London in First Class on my airline, I even traveled to Puerto Vallarta in First Class on a rival airline! Going to London, I took the same basic food pics, but one that was interesting was a pic of the Appetizer cart with the Salmon, toast points, capers, red onion, sour cream, and Lobster Tail.

Heading to Puerto Vallarta on a rival airline was rather interesting. I did in fact purchase a ticket, so being up front was a real treat, plus it was very interesting to finally see something different rather than the normal breakfast we serve on my airline. I was pleasantly surprised at how good the food was. From the sausage to the omelet, and the potato's. 

I often wonder though, I actually had to cut my bagel whereas at my airline, it's already pre-cut. I wonder how much money is saved with that...

Ok, so it wasn't that exciting for travel, but it was fun being in First Class on a different carrier. Although, traveling as a non-rev, I was able to fly in First Class on numerous occasions, but being in my uniform, I never took out my camera to take pictures of the food (too bad huh?)

Now it's back to London in May of 2011. I was lucky enough to fly in First Class  going from Chicago to London. Believe it or not, I also still have the menu's of both the trips, so now you can get the full menu descriptions of my entree's.

For pre-departure beverage, I had the Pommery Brut Champagne.
"It was in 1858 that Madame Louise Pommery took over the reins of the newly formed Champagne house and began the arduous task of building the historic estate that one sees today. This lively and fresh Champagne is remarkably smooth with a soft delightful "mousse" that never wanes on the palate. Very versatile that pairs well with many light dishes"
For my wine selection, I chose the Freemark Abbey Napa Valley Merlot.
"Freemark Abbey is one of Napa's historic wineries dating back to the 1880s. Much has changed since then, except for the passionate commitment to making wines of great value. Its wines give a true expression of the varieties grown and are designed for a culinary adventure. The Merlot is rich with blackberry and cherry aromas. This wine leaps to life when served with red meats, grilled meaty fish, medium-strength cheeses and pasta."
To Start
Warm mixed nuts & Crudites and dip

Smoked Salmon and Tarragon shrimp accompanied by capers, red onion and sour cream

Bread Basket
Assorted gourmet breads

The Salad Cart
Fresh seasonal greens with pickled carrots, plum tomatoes, broccoli and scallions offered with roasted pepper dressing or premium extra virgin olive oil and balsamic vinegar. Sliced herbes de Provence chicken breast (which I didn't have)

Main Course
Chicken with Ratatouille
Sauteed breast of chicken featured with a ratatouille sauce, smashed potatoes with bacon and a medley of baby vegetables.

Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch, or seasonal berry toppings, whipped cream and pecans. (I had mine with Bailey's Irish Cream)

I did not have a Breakfast prior to landing since I wanted to save myself for lunch and/or dinner while in London. (which I'm glad I did as my best friend and I went to this great restaurant for a quick bite to eat before going to the theater)

For the return flight, I had the same Pommery Brut Champagne, however this time, instead of having the Merlot, I had a delicious Sauvignon Blanc.

Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
"The cool temperatures of Australia's Adelaide Hills produce Sauvignon Blancs that are versatile with food, primarily because of the appealing citrus tones and crisp acidity. In particular, the Groom family creates excellent Sauvignon Blancs that pair delightfully with fish, crustaceans, and poultry."
To Start
Warm Nuts and/or Crudites and dip

Smoked Salmon and Tarragon Shrimp accompanied by capers, red onion and sour cream

The Salad Cart
Fresh seasonal greens with pickled carrots, plum tomatoes, broccoli and scallions offered with roasted red pepper dressing or premium extra virgin olive oil and balsamic vinegar. Sliced herbes de Provence chicken breast. (I didn't have any salad on the return)

Main Course
Beef Fillet with Mushroom Bordelaise
Grilled fillet of beef served with porcini mushroom butter and bordelaise sauce, diced yellow peppers, haricots verts, baby carrots and olive oil potatoes.

I know what you may be thinking...why on earth did I have the Sauvignon Blanc with the Beef instead of the Merlot and vice-versa the previous flight. Honestly I don't know, but I wasn't disappointed either direction with my selections!

Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans. (this time I chose Kahlua)

Light Meal
Grilled Chicken Breast
Offered with a tabbouleh kebab salad, tzatziki with pita bread, kalamata olives and feta cheese. (I didn't care for the chicken or the pita bread, but the olives and feta were awesome!)

As you can see, I LOVE me some Smoked Salmon and Shrimp. I feel extremely lucky if I can get both (usually you get one or the other). I really haven't thought about posting the food we serve in First Class, maybe I'll start posting some of the offerings and show what is available. Some food is really good, some isn't. Some is boring while others are more exciting.

Thursday, October 13, 2011

Why can't we just work and do our best?

The past few weeks has been a turbulent time in the news for the airline I work for. Reports of pilots retiring, the tenure of the CEO, maintenance base closing and moving, pilot bases closing, reports of possible bankruptcy, and the possibility of layoffs.

It really got me thinking. We the flight attendants keep hearing that things would be better if the price of the tickets were increased just $5-10. Ok, so if that's going to make us a profit, then why not do it? Well, it comes down to all of those travel know, sites like Travelocity, Expedia, Orbitz, Cheaptickets, etc. The airlines want to ensure that their airline is on the front page of the search. If they increase the ticket price by $5-10, then it's possible that the airline will go to the second page, and folks won't click on the airline.

Ok, so what else? I've been reading stories left and right on travel sites (from passengers) how they really dislike seeing lazy flight attendants. I've read stories from where flight attendants were making forts in the First Class galley, to booting paying customers out of certain seats so they themselves can have the more comfortable seat during their FAA required crew rest.  WTF!!! (there are already designated places for crew rest, so why should the working crew inhabit a cabin where a passenger who is paying $15,000-$23,000 R/T) I've also read reports that flight attendants will just sit in their jump-seats and ignore the passenger. Reading their magazines and not paying attention to the passenger.

Sure, I have been known to get irritated by those who are overly-needy, but as the saying goes, why bite the hand that feeds you? There are many over zealous flight attendants who will make the flying public's flying experience remarkable, and at the same time, there are flight attendants who will make their customers experience a living hell. (usually these flight attendants don't want to be working, are only here for the benefits, and truly shouldn't be in the profession)

It's not just at one particular airline, it's at many airlines across the United States. There are flight attendants who are so angry at their company for enforcing policies (that have long been in place) that they just hate to put on the uniform and go to work.

Reading about the pilot retirements that have 'surprisingly' popped up the past several months got me to thinking. How old are these pilots? Are these the same pilots who would have had to retire 5 years ago under the age-60 rule, but because the FAA changed the age limit to 65, they are just now coming to their regulated retirement age?!?

I often wish that there was a similar age limit for flight attendants too. There are many elder flight attendants across the nation who truly need to stop flying. Just a few months ago I read that a flight attendant at one carrier based in Atlanta just celebrated 60yrs of flying....that puts the flight attendant at least 80yrs old! I know we have many flight attendants who really need to retire, but won't because this job has become more of a social atmosphere for them. Sure, if they retire, I'm sure they would probably die from boredom, however, it would be better to die at home, than from working a long duty day and die at the hotel.

With so many people complaining about this and that, I just wish they would put their time and energy in doing the best they can. Stop griping about what they can't do, but do what they can do! Sure, a company may keep taking the tools for us to do our jobs effectively, however, if those who bitch and complain would use their time and energy to do a great job, maybe....just maybe, things will change because a happy flight attendant makes for a happy customer, who in later becomes a returning customer!