Envoy training

[EMBFA]

Overall it's actually not bad. The cart is covered, and the presentation is nice if done right. Food looks much better than now, wines are decent.

Not so sure about the brunch concept, Texas French Toast produced giggles... hopefully that will be gone after the first month. The "american Experience" slogan is almost as cheesy as "business casual", I hope it's not announcxed like that to customers. It's a slight improvement, but aside from the carts and maybe the food, it's really not something a typical customer wil notice. They should just roll it out and not announce it with trumpets, it's not anything major...

 

[sbtinme]

Why even tout their biz class as offering an "American experience?" That's so vague and it leads most folks to think lowbrow (I'm thinking Denny's, Morrison's, etc). I haven't seen a piece of Texas Toast since about 1978 in a worn out Bonanza Steak House in Roanoke, for God's sake.

That said, add me to the list of folks who's pleased to see the carrier at least acknowledging that what they were offering was abysmal. What took them so long to begin to address it?!? I do believe that with the new seating and the somewhat improved meal offerings, we're on our way to some positive changes. Lots, lots, lots more work to be done.

I hope they have the sense to kill the Texas Toast and get rid of the American Experience business class -- who wants that anyway? If I'm flying AF or JL, I'm really looking forward to their special native dishes since they're quite different than what I'm used to. When I'm flying UA, AA, CO, or US, I most appreciate continental dining that's well presented and well prepared. I'm not enticed in any way by an airline working to develop an "American" menu. Ugh. :unsure:

 

[SegmentKing]

what did Piedmont serve on its 767's going across the pond prior to the assimilation with Alle..Usair?

 

[N965VJ]

Okay, Texas French Toast. I’m not really a big breakfast eater, but I had some this morning and it was pretty good.

I’m staying at a Days Inn, and that was part of the free lobby breakfast.

 

[AlleghenyVista]

what did Piedmont serve on its 767's going across the pond prior to the assimilation with Alle..Usair?

Well.......that was about 20 years ago doll! Did i say 20 years ago? Im gonna let you figure out how service to Europe was 20 years ago. Not even worth mentioning. Its old news! 2008 is not 1988 doll! The Pacemakers are dying!

 

[bigbusboy]

Business Class should be about Caviar Sevruga Malossol accompanied with chilled Stolichnaya and Langouste Belle-Vue served from a beautifully appointed three-tier cart adorned with fresh flowers.

Business Class should be a nice warm chicken consomme with profiteroles and a nice salad of the season. This followed with an entree of the likes of a rack of lamb with mint sauce or chicken diable.

Now that's service.

What US carrier offers this level of service in BC anymore?....No one!! And as for AA, no carts in first class probably is their proceedure. It is standard proceedure for any airline that still offers a first class cabin. Trust me in BC they use carts.

 

[Zarah]

Overall it's actually not bad. The cart is covered, and the presentation is nice if done right. Food looks much better than now, wines are decent.

Not so sure about the brunch concept, Texas French Toast produced giggles... hopefully that will be gone after the first month. The "american Experience" slogan is almost as cheesy as "business casual", I hope it's not announcxed like that to customers. It's a slight improvement, but aside from the carts and maybe the food, it's really not something a typical customer wil notice. They should just roll it out and not announce it with trumpets, it's not anything major...

Oh mannnnn I love Texas French Toast!

 

[700UW]

PI used to carve and serve a whole prime rib or beef wellington on the LGW flights.

 

[bigbusboy]

PI used to carve and serve a whole prime rib or beef wellington on the LGW flights.

Yes they did. And I remember carving beef tenderloins with roasted potatoes and brussel sprouts chairside in 1987-89 with US on the 767 to FRA and LGW. And yes I know US never had 767s or transatlantic service until we merged with PI. So please don't even go there. The service PI and US had 15-20 years ago no longer is the norm in any BC cabin. That service level is now the norm for FC cabins only. Times and the industry have changed. Let it go people.

 

[SegmentKing]

look what Gloria Holtz gave me! And she gave me the ENTIRE bag! I'm in LLLLOOOOVVVVEEEEE :wub: :wub: :wub: :wub: :wub: :wub: :wub: :wub:

 

[Travelpro72]

What US carrier offers this level of service in BC anymore?....No one!! And as for AA, no carts in first class probably is their proceedure. It is standard proceedure for any airline that still offers a first class cabin. Trust me in BC they use carts.

So when we are competing on a route against an airline with FIRST class will US charge less for a "Business" product? A little birdie tells me NO.

 

[bigbusboy]

So when we are competing on a route against an airline with FIRST class will US charge less for a "Business" product? A little birdie tells me NO.

If this is the case, then our Envoy cabins will go empty....and my little birdie tells me not likely.

 

[lildutchgrl]

Anything is an improvement over what we have now. I actually think passengers will enjoy the new service much better, that is if the flight attendants follow procedure. My outlook is that there are those certain f/a's who have been flying envoy for the last 20 years and will continue to change it to the way they want to do things. My thought is that if you don't like the service, then don't fly TA. There's nothing worse that getting on an airplane listening to the bickering in the envoy galley because the CSD feels she has the right to change the procedure. Thank goodness I usually work in the back. For those who have yet to gone to training, or aren't even trained to begin with, don't judge it until you try it. I was pretty impressed with what the company came up with.

 

[phlus2]

we will be VERY competitive with the other carriers.

So are you saying the US will compete with this:

TO BEGIN

Warm roasted nuts with your preferred cocktail or beverage

HOT APPETIZER CART

A demitasse of seafood bisque with lump crabmeat
accompanied by mini beef Wellington
and a tandoori chicken skewer with ancho chili sauce

SALAD and warm breads

Fresh seasonal greens and frisée with sliced tomato, red onion, corn and a Kalamata olive

Your choice of Cabernet Sauvignon vinaigrette
or Parmesan peppercorn dressing

Freshly baked garlic bread and assorted rolls with butter

MAIN COURSES

The Chef’s Selection

Grilled Sterling Silver� New York sirloin steak with pepper rub and herb glaze, sautéed spinach, roesti potatoes and a piquillo pepper filled with stewed eggplant and fresh mozzarella cheese

seared Breast of Chicken

Filled with fontina cheese and spinach, accompanied by port wine sauce, creamy polenta, broccolini and carrots

Herb-crusted Halibut

With extra virgin olive oil, parslied potatoes and braised fennel,
served over tomato and olive ragoût and fine green beans

Pasta Bowl

Crescent-shaped pasta with truffle and potato filling, creamy mushroom sauce, caramelized onion and truffle butter,
grilled fresh green asparagus, topped with roasted red tomato

and freshly grated Parmesan cheese

FRUIT AND CHEESE cart

Select American and imported cheeses, fresh seasonal fruit, assorted gourmet crackers and bread, served with Port wine

DESSERT CART

Edy’s Classic Grand vanilla ice cream with choice of toppings
or an assortment of petite pastries

Fresh Brew® gourmet roasted regular and decaffeinated coffee
made exclusively for Continental Airlines or tea with your
choice of milk or lemon

Enjoy a cup of freshly brewed Emilio Caffè Italian Espresso
or Cappuccino available exclusively in BusinessFirst
on our 777 and 767 aircraft.

pre-arrival REFRESHMENT

A selection of juices

Fresh seasonal fruit and yogurt

A cold plate of Swiss cheese, pepper-coated salami and ham

Assorted breads including cinnamon and crusty rolls
and warm croissants with butter and strawberry preserves

Fresh Brew® gourmet roasted regular and decaffeinated coffee
made exclusively for Continental Airlines or tea with your
choice of milk or lemon





And that they are going to offer BC customers services like this:

Concierges add a personal touch to Continental's BusinessFirst service, long before departure. These specially-trained representatives provide individual on-the-ground assistance that complements our award-winning inflight service.

Continental's concierges are selected based on their exceptional "people" skills and ability to work well with a variety of personalities, cultures and preferences. Because of their leadership, the program is almost entirely self-directed.

Besides helping customers with pre-boarding, concierges greet connecting BusinessFirst customers at the gate and assist them through Customs. In short, concierges ensure that each BusinessFirst customer receives personalized, VIP treatment not offered by most other airlines.

 

[USCREW]

We should just buy Continental.