It’s funny how one drink spurs my want to write my time in an airplane.
Sitting in my seat, armed with my noise canceling headphones and newspaper when suddenly I remember that I have a laptop and somewhat enjoy writing. Of course, this memory is sparked by the first sip after sight of a stewardess placing a drink at my side.
So here I am in 6A on my way to SFO armed with this laptop and an iPhone aboard Air Canada 757 from Toronto. What better way to the time than preparing another post for this often neglected blog. I think I have around 2 to 4 posts written up from months ago that I have yet to post. I have probably forgotten which set of photos should being going along with the text, but I can always figure that out later.
Today’s service is aboard a 767-300ER, tail number C-GLHK which happens to be my last flight of 2014 topping off another long arduous year of flying. And what a way to end the year flying all-aisle access lie-flat transborder in North America - a feat almost unimaginable in a world where the recliner seat reins supreme in NA “first” class.
Air Canada only recently began flying one 767 to and from SFO each day - which I believe is from the addition of 787 aircraft which are replacing 20+ something year old aircraft like the one I’m flying today.
Unlike other wide body aircraft, the single boarding door for all classes exists at the front of the plane which has made for some interesting and bewildered comments from passengers walking down past the J cabin. I can only assume that most people who are flying to and from locations within North America may not be used to seeing a long haul aircraft, let alone lie-flat seats. A young girl on my outbound exclaimed to her mother, “WHOA, look at these seats - what is this?” While another, toddler-aged child stopped in her tracks at my seat and locked in an intense but friendly staring contest with me with her father breaking the awkwardness with a smile very Canadian sarcastic remark, “she wants your seat.”
Air Canada’s classic Pod seat seems the most ubiquitous lie flat in its fleet. A reverse herringbone seat with Aisle access is not like Cathay’s “coffin” reverse herringbone as I don’t need to crane my neck at an unnatural and VERY uncomfortable angle to get a view of the outside. A simple gentle roll as if one were talking to a neighbour at dinner table is sufficient.
Now for the food. I started off with my usual sparkling water and to make up for the lack of champagne on Air Canada flights, decided to enjoy my first drink with a scotch - well scotch whisky blend. Johnny Walker black to be exact. Adequate, but not the JW gold i’m used to on my regular Cathay flights, I think to myself.
The order for my meal was taken before we left the ground and my menu swept promptly from my hands. From my memory, the choices were Beef, Chicken, Salmon, and Pasta. I went for the Chicken.
To start, salad with some lettuce, zucchini and a single succulent sundried tomato. A whole grain roll and a glass of an unknown syrah were placed at the side.
Overall, the salad was fine. I’m not sure what people expect about the take of plated salad and a side of balsamic/olive oil dressing. Nothing to write home about here folks - just another typical salad.
Next my main, and once I saw the rice and began to have second thoughts about the choice. Whenever I see a plate of re-hydrated carbs, I realize I am likely going to sinking my teeth into some reheated oven-dried grain. Some expert marketers may call it an “adventure of textures” but I call it a plate of regret. Not to sound like an ungrateful bastard, but… but yeah I’ve got nothing, I very much am an ungrateful first-world-problem inducing bastard.
The chicken and it’s sauce were the highlight of the dish whereas the vegetables were reminiscent of the frozen, privately operated hospital cafeteria variety. May we never meet again.
I tried to add pepper to enhance the flavor, but either the pepper sucked or the food was that much more in need of spice. Let’s go with both perhaps.
To finish, a warm cookie (cooked on board), ice cream, and a coffee enhanced with baileys.
After finishing writing this article, I walked to the lavatory where one of the stewardesses in the adjacent galley was remarking to a pilot while shaking a passionate fist, “when are they going to change the menu???” She’s my favourite crew member on this flight.
Also, I would really like to know what drinks are available on board to consume. The menu is devoid of any drink list and i have to pull out a copy of the onboard enRoute magazine (by the way - which is fantastic for a in-flight magazine) and look at the drinks available to economy to know what possible drinks I could consume. A wine list would be nice…
Perhaps the lack of a wine or drink list could be doing one of two things. Forcing passengers to interact with the crew to figure out what’s available (not a bad idea actually) or “out of sight, out of mind”. Possible great for cost savings.
Until next time.
