Qantas Business Class meals & menus

[RooFlyer]

I often think that it’s the familiarity with Qantas that gets the flak. Whereas we fly other carriers less frequently, so everything is new and different, There are plenty of complaints by frequent flyers on AY, BA and others where they’re sick of the food!

As it happens. I'm the inverse - in the past 12 months or so, about 12 QR J flights to the recent 2 on QF. No complaints from me re QR meals.

 

[MEL_Traveller]

QR dine on demand helps spread the workload of providing meals.

People can be the judge of what it adds (and bringing the thread back to QF!)

QR

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QF 42 CGK-SYD, same trip.

Satay skewers

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Beef bolognese. Dry on top, nice underneath.

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The difference is the crockery! One setting looks fresh and plenty of ‘white space’, the other is somewhat boring. I’ll take substance over style.

Dine on demand means less break time for the crew, it means longer wait times if people decide to spread out their eating as you can’t bulk prepare the food, It means more noise in the cabin (for the ‘what cheeses me off’ thread… the pax next to me clattering their cutlery and scraping their plates very loudly… an English couple in their 50s!)

I’d prefer to have my crew rested for the critical stages of flight than spending time in the galley!

 

[RooFlyer]

The difference is the crockery! One setting looks fresh and plenty of ‘white space’, the other is somewhat boring. I’ll take substance over style.

And the proper wineglass Vs a tumbler; the salt & pepper grinders Vs paper sachets; set table Vs tray; butter; selection of breads ..... . What sort of substance are you after? In my case dried out spaghetti on Bolognese Vs a nice juicy steak with condiments.

And I haven't mentioned the comparable wine selections.

As for the other stuff - sorry, you are flailing now. ?One? ?two? flight and you are an expert on the crew work load, noise etc. Did you know that there are more QR crew than on QF per pax on comparable craft (there's posts here somewhere on that)? How many crew it takes to prepare and serve the 'out of hours' meals (a couple). I don't think you are going to be in danger because of 'dine on demand'.

Apologies - we’ve veered right off topic but I did try and get it back on a few posts ago!

 

[jase05]

And the proper wineglass Vs a tumbler; the salt & pepper grinders Vs paper sachets; set table Vs tray; butter; selection of breads ..... . What sort of substance are you after? In my case dried out spaghetti on Bolognese Vs a nice juicy steak with condiments.

And I haven't mentioned the comparable wine selections.

As for the other stuff - sorry, you are flailing now. ?One? ?two? flight and you are an expert on the crew work load, noise etc. Did you know that there are more QR crew than on QF per pax on comparable craft (there's posts here somewhere on that)? How many crew it takes to prepare and serve the 'out of hours' meals (a couple). I don't think you are going to be in danger because of 'dine on demand'.

Yeah, dine on demand is just such a fantastic thing.
I love being able to swap meals around to suit my patterns. For instance I’m not a huge fan of most breakfast items and if I’ve just spent a couple of hours in the Al Safwa having a big meal the last thing I want on an overnight flight is to have my main meal. I’ll just get something light and watch a movie, have a wine or two and maybe catch some sleep. Then when breakfast is being served in the morning that’s when I’ll have my steak of big meal.
Can’t say I’ve ever noticed the noise or being disturbed, I’ll close the door and put my headphones on and I’m oblivious to what’s going on.

 

[Aeryn]

Maybe better to start a separate thread for QR J meals rather than derailing this one.