Things are changing

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sdhog2002

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2.5 million mile very loyal QF LTG. I have just returned from a J MEL BCN trip and thought I'd post some comments, not all complimentary as I have tried to in the past.

On the first sector MEL DXB on an aging A380 QF9 we endured a less than inspiring cabin crew. One flight attendant seriously seemed to be in need of a new set of batteries, right from the time we stepped on board. There was one very nice member of the cabin staff who was very shocked when she attended a call from me (the third time I'd hit the call button) to ask her to note a three legged small grasshopper in my salad. Cannot say how much the fourth leg added to the flavour of the salad and yes, I know, Qantas do not make their own meals. I was told the grasshopper was photographed by her manager before being appropriately despatched.

Sector two DXB to BCN was in a almost brand new EK380 (QF flight number) with more staff in J than passengers. Smiles from the staff, even those who put up with those who hang around the bar through the whole flight. Apart from the staff/passenger ratios, what a difference in the hardware. Leg 3, BCN to DXB was on an EK777, the oft-maligned plane with older J seats and the sometimes inconvenient middle J seat. Staff were absolutely magnificent. Friendly, helpful, immaculately groomed and went out of their way to move passengers in the not completely empty front J compartment to give a couple and their young child three seats together instead of the two they'd been booked into on the outer-side of the aisle. It might just be me, but give me an older EK 777 over the current QF A380 anytime. Many more movies, a screen that is actually able to be watched and not usually as crammed with passengers.

The final leg, DXB MEL was on another almost brand new EK380, with even better movie choices, the same visible screen, not as many passengers and the availability of all those little snacks at the back. And let's not try to compare the QF A380 toilets with the EK ones. I would be surprised if I were the only QF FF'er who is noticing more and more how enhancements are enhancing the companies balance sheet only. The next enhancement to be brought in line with EK would surely be the pyjamas. I now know how I'm going to actively try and book my OZ to Europe flights.
 
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What is this garbage post.

No paragraphs, virtually unreadable wall of text. Terrible title, what is changing exactly? The Pyjamas ?

Post your reviews on a review site.
 
What is this garbage post.

No paragraphs, virtually unreadable wall of text. Terrible title, what is changing exactly? The Pyjamas ?

Post your reviews on a review site.

Bit harsh. First hand experience of two carriers relevant to Australian flyers is relevant. Format could be better but hardly a crime.
 
I think you've illustrated the QF "challenges" compared to EK. But Aussies will pay a premium to be on their "home carrier" (and feel that part of the extra they are paying, rightly or wrongly, is for safety not service).

Will you move all travel to EK now indefinitely? Or will you reconsider if the J cabin gets a refit?
 
Well, perhaps hit the enter key a few times, there is a reason for paragraphs!

But, that aside, apart from the 'grasshopper' , everything else is subjective. I'm not saying you are wrong, just saying its not necessarily objective. As with any airline (or service provider), one persons heaven is another's hell.

Your opinion is most valued, of course. Did you express it to QF? Or even EK? I certainly hope so. And I do mean beyond the CSM on the flight. But, I do agree that the QF A380 is quite overrated. Not that its awful, but its not world leading. I've flown on some terrific 777 flights, Qatar comes to mind. My own feeling is that the aircraft has little to do with it. A poor hard product can certainly be overcome by the soft product. But the other way around, almost impossible.
 
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I think QF does have a problem here. The product is not the greatest but the pricing is. I made my switch based upon pricing and I accept that the BA product is not great either but it is not particularly expensive. (I actually prefer the BA bed over the QF Droopbed. :shock: )
 
What is this garbage post.

No paragraphs, virtually unreadable wall of text. Terrible title, what is changing exactly? The Pyjamas ?

Post your reviews on a review site.

Bit harsh. First hand experience of two carriers relevant to Australian flyers is relevant. Format could be better but hardly a crime.

OK, sorry, a bit harsh.

I just found this very difficult to read and that detracted from the message OP was trying to convey.
 
Noticed Op came back and edited post with paragraphs, but made no follow up comments?


Well, there is subjective, objective and positional (if I recall correctly the terminology). I'm sure there is a few marketing grads here how could analyse this for us?
 
2.5m miles and the post reads like this is the first time they've run into below average cabin crew. Bad service happens on EVERY airline so basically that can't be the real issue.

Sounds to me there is another reason the OP isn't happy and made the post.
 
2.5m miles and the post reads like this is the first time they've run into below average cabin crew. Bad service happens on EVERY airline so basically that can't be the real issue.

Sounds to me there is another reason the OP isn't happy and made the post.

Sounds to me as if it's secondary to the extra bit of protein the OP found in their salad.
 
Interesting comments.

From my 25 years of flying to Europe every year, sometimes twice a year, the last 8 years in J and all for leisure, my first choice for service and comfort is Qantas.

I have flown many different airlines over those years with varying degrees of comfort and service. I can't agree that EK is superior to QF. The only thing that is bugging me now is that although I'm WP I'm having much more trouble finding the QF J award flights that I need even with flexibility in dates on QF metal.
 
QF's oldest A380, the "special" Nancy is not yet 10 years old (next year) so..... barely middle aged in terms of airframe time.

Yes the J seats are poor and we all know. QF have said they will refresh probably with a version of the Business Suite over the next few years.

Pack EK A380 J cabins can be a nightmare. It's lucky the OP had few pax in 2 flights. Oranges and Apples IMHO. Though the EK ICE system is far better and te bar is very nice - QF doesn't compete there it's true.

Some EK crews are not as great as others - as on QF.

So OP is saying they consider EK better.. everyone's mileage betters....

(the Grasshopper incident is concerning to be sure)
 
I'm not a fan of Qf J product on the A380....2 x 2 x 2 seating when others have 1 x 2 x 1 so everyone has direct aisle access. Average food but my greatest irk is the indifferent service. Some crew are excellent but others need to find a new career....you can't predict which one you will get. Seats are not the best but at least they are flat....when the Golden hand cuffs are removed (next flight when I reach LTG), it will be time to explore more on other carriers. Qatar's new J product looks fantastic. I see more Sq, Ey and Qr flights in my crystall ball ;)
 
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(I actually prefer the BA bed over the QF Droopbed. :shock: )

I totally agree with you. I quite like the BA product, and find its J config much preferable to the QF Skybed. (The new QF J suites on the A330/B787 are better again, of course.)

And you get to use T5 at LHR.
 
Online preorder menu options for my upcoming J flight on QF 1; can select 2 small plates or 1 small and 1 main plate...none of the dishes take my fancy so I have to eat up in the QF F lounge prior; and then wait till I get to the EK F lounge in Dxb for my obligatory steak and French red :)!

Signature Italian zucchini soup with shaved parmesan. (small plate) A rich soup of sautéed green zucchini, sweet onions, parsley, basil and a little cream. Garnished with a mixture of shaved parmesan and sourdough croutons. This dish is best enjoyed with a glass of light, aromatic white i.e. Riesling or Sauvignon Blanc.

Prawn, celeriac remoulade with frisée salad and sourdough crostini. (small plate)

A lighter variation on a classic dish of 'potted prawns'. Our version is lightened by folding sweet cooked king prawn pieces through a light mayonnaise and celeriac remoulade mix. It is accompanied by frisée salad and warm sourdough crostini toast. This dish is best enjoyed with a glass of medium to full bodied white i.e. Pinot Gris or Chardonnay.

Korean style yellowfin tuna tartare with sesame dressing. (small plate)
Tuna tataki is diced and mixed with lightly roasted pine nuts, togarashi and chives. Served with a light slaw of nashi pear, carrot, cabbage and shallots that are dressed with a flavoursome sesame dressing. This dish is best enjoyed with a glass of light, aromatic white i.e. Riesling or Sauvignon Blanc.

Mezze plate with sujuk sambousek, dukkah cucumbers, tomato braised eggplant and traditional accompaniments. (small plate)
An assortment of light snacks including hummus, tabbouleh, flat bread that is seasoned with za'atar spice mix, pastry filled with sujuk sausage, spinach and feta and roast eggplant baked with a tomato and capsicum sauce. This dish is best enjoyed with a glass of full bodied white i.e Chardonnay or light bodied red i.e Pinot Noir.

Selection of cheese served with accompaniments. (small plate)
At Qantas we are passionate about the quality of every ingredient we use, and cheese is certainly no exception. Our cheeses are carefully selected by our suppliers from port to port who understand that good cheese is seasonal, and all about individual characters and distinctive flavours. The cheese accompaniments may include quince paste or dried fruits and water crackers. This dish is best enjoyed with a glass of dessert or fortified wine i.e. Botrytis or Muscat .

Ricotta, lentil and eggplant moussaka with red capsicum sauce. (main plate)
This is a flavoursome vegetarian dish; the individual moussaka is wrapped in slices of eggplant encasing a tomato based Puy lentil filling with ricotta cheese sauce. Puy lentils are a French lentil, slate grey in colour and are most suited to a braised method of cooking. This is served with a rich sauce of roasted red capsicum, extra virgin olive oil and lemon juice and a sprinkling of finely grated parmesan cheese. This dish is best enjoyed with a glass of light bodied red i.e. Pinot Noir.

Chicken katsu on toasted milk bun with cabbage slaw, tonkatsu sauce and cucumber pickles. (main plate)
Crumbed chicken pieces cooked until golden, layered with pickles, white cabbage and tonkatsu sauce in a milk bun from Brasserie Bread. Tonkatsu sauce is like the Japanese version of Worcestershire. This dish is best enjoyed with a glass of medium to full bodied white i.e. Chardonnay.

Grilled salmon with chilli, garlic, cherry tomatoes and squid ink noodles. (main plate)
Seared salmon is served on a bed of squid ink noodles and drizzled with a dressing made with soy, chilli, garlic, ginger, coriander and olive oil. Finished with a scattering of finely sliced green shallots, cherry tomatoes and fresh coriander. This dish is best enjoyed with a glass of aromatic, medium bodied white i. e. Sauvignon Blanc or Pinot Grigio.

Beef goulash with grilled zucchini, orzo and crème fraîche. (main plate)
A rich casserole of beef and paprika is served with small grain shaped orzo pasta, grilled capsicum and zucchini. This dish is best enjoyed with a glass of medium to full bodied red i.e. Cabernet Sauvignon.

Chermoula lamb rack with vegetable tagine, couscous and coriander yoghurt. (main plate)
The vegetable tagine for this dish is a classic from the days of Rockpool on George Street. The chermoula crust of the lamb is made up of parsley, coriander, lemon juice, olive oil and spices such as coughin, turmeric, cayenne pepper and a touch of chilli. Our recipe for harissa is relatively mild compared to others, made with capsicums that are slowly cooked with olive oil and garlic. This dish is best enjoyed with a glass of light to medium bodied red i.e. Pinot Noir or Cabernet Sauvignon.

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Buttermilk fried turkey with zucchini pickles, cos lettuce and roasted chilli mayonnaise. (main plate)
Pieces of turkey are marinated in buttermilk, chilli, herbs and spices for 24 hours then, rolled in flour, paprika, garlic and fried until golden brown. Served with roasted chilli mayonnaise, cooling cos and zucchini pickles. This dish is best enjoyed with a glass of aromatic, medium bodied white i.e. Sauvignon Blanc or Pinot Grigio.
 
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