Well this was pure QF service.On QF62 last night and the small plates menu had sea bream cerviche so I thought that would make a nice appetiser and follow it with the pork belly sliders."sir both those are main courses tonight so you are only allowed one."Didn't see a cerviche going out.
Then an hour after take off the FA comes around and says would you like a drink whilst waiting for your meal.What have you got?White wine,red wine and spirits.What red wines do you have.A cabernet and shiraz.Exactly which brands so then he brings the bottles.
Wow what a business class experience.
It actually reminds me of a remote country pub some years ago where the publican proudly stated "we have both sorts of wine here: red and white". He was not being ironic.
Why is it so hard to get an answer to a simple question? I like to know what I am intending to drink and 'red or white' is far less relevant than variety, region and winery. It's not rocket science to know the names of the wines, even if written on a piece of paper: I would be quite happy with that. Not a big ask especialy in premium classes.
If QF really want to avoid passenger confsuoion and differentiate between entrees and main courses then they should call them by the correct names: entree and main course. Referring to plate sizes just indicates which dishes would be better for the really hungry. Before someone writes that entree means something else in the USA, our cousins from the LOTPAF can learn some real English and embrace the joys of learning how others do things.
Surely the FA could have said 'I'm sorry these are both main courses but if there is one left over after the other pax have chosen I can bring you both. Which is your preferred choice?'
I think that the tepid gunk (can't really call it food and it is not served at a safe food handling temperature) in the awful cardboard boxes on DXB-LHR sectors in J are completely unacceptable. Other airlines mange real food on real plates with a table cloth, cutlery and a cloth napkin on 7 hour flights, even overnight ones. Another example of a QF 'enhancement' that just degrades the whole premium experience.
Qantas, it is not that hard to provide a premium service in a premium cabin: knowledgeable, professional staff, proper cutlery, crockery and glassware accompanied by tablecloths and cloth napkins. Simple!
For every journey (to quote an airline)