Qantas Business Class meals & menus

[opusman]

ADL-MEL is one of the tougher ones as it's almost always <1 hour. I think the quickest I have had is 53min
usually I just have a glass of wine or similar rather than worry about a meal (which means those behind get served a little quicker too!)

There'd be plenty of time for a meal if they would just start the service a little quicker. Maybe it's not possible but can it really take 20-30 minutes of faffing about to open a few bottles of wine and bung a few meals in the trolley?

 

[Mattg]

There'd be plenty of time for a meal if they would just start the service a little quicker. Maybe it's not possible but can it really take 20-30 minutes of faffing about to open a few bottles of wine and bung a few meals in the trolley?

Exactly. If they'd have started the meal service 30 minutes into my CBR-SYD flight, we would have landed already!

On this particular flight they did waste ~10 valuable minutes after the seatbelt sign went off before starting the meal service. I'm not really sure why there was a delay, as the meals were all pre-prepared and served cold.

 

[RichardMEL]

I agree they take time, but I think a lot of it is to heat the meals and they don't want to start THAT until post take-off (in case of delays or issues etc) so they're kind of stymied in a way as it takes so long to heat X containers of slop and do the bread etc.

so I wonder, if service was quicker, but cold options only were offered would that be acceptable? I'd think so for those shorter flights

In europe it's routine. I flew MUC-PRG earlier this year, which is more or less like ADL-MEL, maybe a bit shorter, and we were given a tray of meats and cheases (my vegetarian friend was appalled !! I'd expected zero service, and there was no meal option type to select as it happens) but it was simple yet did the job and had ample time to eat.

I think if QF offered a choice of salad, cheese box and say a plate of cold meats with some bread it could work, or perhaps offer the soup option, as those things are in thermos flasks anyway so don't see why that couldn't warm/heat during taxi etc. I'm not sure of how that works in the galley though.

I suppose though if they removed the toasted sangas and whatever people would jump up and down. you can't win huh?

 

[opusman]

I suppose though if they removed the toasted sangas and whatever people would jump up and down. you can't win huh?

Some people probably would, but I usually have the cheese box on short flights so would be really happy with this approach.

On a 737 we're only talking about serving 12 people. Why not go down immediately with the trolley pouring wine and offering the cold options, and take people's order for the hot option if wanted. ("Mr Opusman, nice to see you again. Today I have a cheese box and a cold beef salad, I also have a toasted sandwhich which will be approximately 15 minutes"). I bet most people would go cold if it was put to them like that.

Would require a bit of imagination and organisation on QF's part (and also a change to a service routine which is very long established) - but since people are theoretically paying $600+ to sit in that seat it shouldn't be that difficult to improve on.

 

[RichardMEL]

Another option - do what AA does.

Their website (and App maybe?) has meal options for F (domestic) on most sectors where they have meals offered (lol I know) and you can choose. Now sure, maybe only half would pick ahead of time, or use the website to do this, but that's fine I've been on AA flights where they've said to me "I have you down for the inedible salsa omlete" then to my seatmate "I can offer you the salsa omlete or the cereal option" and it works out.

Given everything is going app based, you could notify people of options and then the crew could know.

Domestic boarding is so chaotic that it's hard enough for the FA to get a PDB to J let alone ask for options to prepare which is a pity, but there must be a better way to do it I agree.

 

[Mattg]

Domestic boarding is so chaotic that it's hard enough for the FA to get a PDB to J let alone ask for options to prepare which is a pity, but there must be a better way to do it I agree.

I was asked what I wanted to eat before take-off last time I flew VA domestic J. Now, if VA can do it, then surely QF can too!

 

[RichardMEL]

I was asked what I wanted to eat before take-off last time I flew VA domestic J. Now, if VA can do it, then surely QF can too!

I sense a tangent about Priority Boarding starting in 3... 2... 1....

OK well VA do it. interesting. I do not fly VA so didn't know.

QF could, but I've just noticed over 50ish domestic sectors this year, mostly on (*#*)@@*#)@ 737's that it's so difficult with pax boarding. Not impossible, but difficult. Much easier on widebodies specially if Y boards from Door 2, but this is rare and usually on the longer sectors where you're not rushed for time so much (with the exception of an ex-PER redeye)

I still like opusman's idea of coming through with wine/drinks/cold options and then those that want the hot one be prepared to wait. it would mean quicker service for those who just want a drink (maybe a refill could then happen!)

 

[danielt25]

QF711 CNS - BNE Friday 30 September



Pork option

 

[MEL_Traveller]

... or dinner.

I remember the days of the coverta seats with first two rows dedicated F and the next 5 convertible between J and Y.

Rows 4-8 were good as they had decent pitch with fold out footrests attached to the seat in front.

Even before that... CBR-SYD on a 727... first half dozen or so rows in F 2+2 converta seats. I think the max I've ever saw was 8 rows total? the first two were off-set by the galley, then another 5 or 6 rows could be converted. Later they also brought business class in at the back of F, standard 3-3 seating.

Mind describing how that worked?

Did they have more FAs working the cabin than now?

Did they serve all 150 pax the same way (well, at least a hot breakfast with drinks, not necessarily the same quality)?

IIRC they had 3 FAs for first class, two serving and one in the galley. With business class they added another one. Meals must have already been in the heating stage before takeoff and were served direct from the galley, two at a time.

I can't see any problem heating meals before departure, its not like meals are anywhere near 'gourmet' to start with. a bit of extra heating won't hurt them anymore. Maybe it's a safety requirement of Australian aircraft? other places don't seem to have an issue with it.

The whole glacial service is unique to QF and I'm not sure I see the benefit. Business class is hardly 'relaxing' when you're in the last row of a SYD-MEL and you spend the first forty minutes or more without a drink or food. At least if they served you a drink you'd have something to do.

My recent flight HKG-TPE, pre-dinner drinks, full two course hot meal with bread service, all served in just over 30 minutes to 42 pax. it's not hard.

 

[RichardMEL]

QF880 MEL-OOL "Brunch" - poached eggs, kale, feta, cherry tomatoes & pine nuts

 

[RichardMEL]

QF1569 OOL-SYD "citrus braised chicken with potatoes and veggies" - was quite nice if a little cool. Other option was Beef Cheeks

 

[RichardMEL]

2 October observations:

1 No S&S spotted

2. Santos pretzels and 4 cashew nut mix seem to be back. Damn I miss those Brazil nuts!

 

[SMJ]

QF782 (BNE - CNS) 28/09/2016 – Refreshment

Cold smoked salmon and potato salad with asparagus, horse radish crème fraiche.



Savory beef, pea and cheddar jaffle.



Other choice was fruit salad with yogurt.

Whole family on this trip, child meal was a chicken and cheese sandwich.

 

[SMJ]

QF649 (CNS - BNE) 01/10/2016 – Lunch

Savoury beef, pea and cheddar jaffle.



Tomato and fennel soup.



Other choice was cauliflower, green bean, feta and herb salad.

Wines offered were;

• Shaw & Smith Adelaide Hills Sauvignon Blanc 2015 – was surprised to see this……
• St Hallet Obst Shiraz 2014

Child meal was pasta with meatballs.

 

[Justinf]

Was in 4D on the SYD-MEL 1pm flight today and the J meal, from what I could see, looked like a choice between a chicken salad, which looked OK and a braised beef meal.
Service looked to be very good. Older gentleman was the cabin supervisor and looked like he did a good job. Flight time was 70 minutes so plenty of time to get everything organised unlike my last flight ADL-MEL where the dessert had to be taken away frm somone prior to landing because there was no time left.

 

[anat0l]

IIRC they had 3 FAs for first class, two serving and one in the galley. With business class they added another one. Meals must have already been in the heating stage before takeoff and were served direct from the galley, two at a time.

I can't see any problem heating meals before departure, its not like meals are anywhere near 'gourmet' to start with. a bit of extra heating won't hurt them anymore. Maybe it's a safety requirement of Australian aircraft? other places don't seem to have an issue with it.

Must be a safety requirement of some sort. I know other countries around the world where the ovens will be on for take off. Lucky they know the timing (i.e. they're not anticipating any turbulence where they can't actually get up to start the service) so the food - or worse, bread - gets burnt. Do plane ovens have heat safety stop measures or timers?

These days, IIRC the J cabin on 737s is only worked by the CSM, except for the initial set up where possibly another FA helps out. The other 3 FAs on board work the Y cabin. If someone from QF is reading, they can comment better on this (including how fast the service actually goes).

My recent flight HKG-TPE, pre-dinner drinks, full two course hot meal with bread service, all served in just over 30 minutes to 42 pax. it's not hard.

Let's just dissect that a bit.

HKG-TPE is just over the distance of BNE-SYD (by about 40 miles or so). The block time for HKG-TPE is 1h 50min (20 min greater block time than BNE-SYD, and keeping in mind that taxiing at SYD occupies most of the non-air time). It's operated with a twin-aisle, which can be worked with (at least) one FA at a time. That effectively cuts the "service time" in half, i.e. if you had to serve 42 pax, it'd be nearly the same as serving 21 pax in a single aisle configuration.

I don't know about recent times with QF, but barring freak events of overbearing turbulence or the odd oven not working for whatever reason, I've not seen QF have any trouble feeding a full J cabin of pax on BNE/SYD with ample time to eat, on all of 737, 767 and A330 series services (where in the case of twin-aisles, the CSM has additional FAs to assist in serving the cabin; in fact, the CSM is usually relegated to bread basket and coffee/tea duties). With an actual air time of just over an hour, that's ample time to get everyone served. Often, there's even time to do a pass of the cabin to top up glasses.

So I wouldn't be surprised if CX can feed 42 pax on HKG-TPE on a 777 or 330, because that is not a challenge.

 

[Aussie_flyer]

I agree with anatol. I think qf crew do a good job and they are masters at getting the service done quickly... i dont recall any issues on my many business sectors in the last uear.

Cx on an a330 will have dedicated galley crew plus at least 2 probably more crew serving from the trolleys.

 

[MEL_Traveller]

Must be a safety requirement of some sort. I know other countries around the world where the ovens will be on for take off. Lucky they know the timing (i.e. they're not anticipating any turbulence where they can't actually get up to start the service) so the food - or worse, bread - gets burnt. Do plane ovens have heat safety stop measures or timers?

These days, IIRC the J cabin on 737s is only worked by the CSM, except for the initial set up where possibly another FA helps out. The other 3 FAs on board work the Y cabin. If someone from QF is reading, they can comment better on this (including how fast the service actually goes).



Let's just dissect that a bit.

HKG-TPE is just over the distance of BNE-SYD (by about 40 miles or so). The block time for HKG-TPE is 1h 50min (20 min greater block time than BNE-SYD, and keeping in mind that taxiing at SYD occupies most of the non-air time). It's operated with a twin-aisle, which can be worked with (at least) one FA at a time. That effectively cuts the "service time" in half, i.e. if you had to serve 42 pax, it'd be nearly the same as serving 21 pax in a single aisle configuration.

I don't know about recent times with QF, but barring freak events of overbearing turbulence or the odd oven not working for whatever reason, I've not seen QF have any trouble feeding a full J cabin of pax on BNE/SYD with ample time to eat, on all of 737, 767 and A330 series services (where in the case of twin-aisles, the CSM has additional FAs to assist in serving the cabin; in fact, the CSM is usually relegated to bread basket and coffee/tea duties). With an actual air time of just over an hour, that's ample time to get everyone served. Often, there's even time to do a pass of the cabin to top up glasses.

So I wouldn't be surprised if CX can feed 42 pax on HKG-TPE on a 777 or 330, because that is not a challenge.

fair points.

However row 6 on an a330 SYD-MEL will still see passengers sitting for 40 or so minutes with no drink and no meal while passengers in previous rows have been served, given drinks, offered bread, and had their drinks topped up. You get your meal in row 6 and the plane is getting ready for descent.

Compare that to HKG-TPE and everyone has been served by that time... drinks are out in a few minutes as orders have been taken prior to takeoff. Same staff levels but no one is left feeling second best.

 

[danielt25]

QF786 BNE - CNS, 19:00, October 3

Chicken Kiev
White wine was Adelaide hills Sauvignon blanc

 

[Aussie_flyer]

fair points.

However row 6 on an a330 SYD-MEL will still see passengers sitting for 40 or so minutes with no drink and no meal while passengers in previous rows have been served, given drinks, offered bread, and had their drinks topped up. You get your meal in row 6 and the plane is getting ready for descent.

Compare that to HKG-TPE and everyone has been served by that time... drinks are out in a few minutes as orders have been taken prior to takeoff. Same staff levels but no one is left feeling second best.

Are you quite certain the staff levels are the same?