The saying goes “what a difference a day makes”. I will change it to what a difference crew and catering makes. What I am talking about was my return flight from Los Angeles that I scored a sweet deal where I stacked not just my Delta Amex BOGO cert but also applied RU certs for a first class ride for my wife and I at half the cost (each) of a coach ticket.
After my visit to the LAX Amex Centurion club, a long walk and bus ride, and briefly popping in to the LAX T2 Sky Club (it was almost directly over my gate vs. visiting the new T3 LAX Sky Club) the fly Delta app notified me it was time to board. By the time I made it to the gate they were already boarding Comfort Plus seats.
One of the nicest parts about the old Delta 757’s fleet (average age over 24 years old) is that boarding is most times behind first class so you board and then turn left and you don’t have to have the rest of the passenger file past you during boarding.
This also gives the flight attendants in first class a much simpler time of providing service without having to navigate around those getting seated. The lead flight attendant on this flight was a senior flight attendant, Marianne.
She was simply amazing!
Not only did she have a warm kind smile on her face from the moment we boarded, but she was able to offer PFB or preflight beverage service to the entire cabin before takeoff as well as confirm everyone’s orders for lunch following FEBO, that is, due to the flight number taking requests from the front as were on an even numbered flight (Front Even Back Odd).
See Delta, it’s not that hard to “Strive for Five” and provide value for first class even before the boarding door has closed. It was the perfect start to what turned out to be a perfect flight.
It did not take long after takeoff to reach 10,000 feet and instantly popped up Marianne and another flight attendant to begin lunch prep and service to the first class cabin.
I had pre-ordered Jon & Vinny’s Marinara Braised Meatballs and let me tell you, as Chris shared in his review, they were nummy and filling. The salad was fresh and crisp and even the cookie was good, but not as good as the Dancing Deer ones they used to offer pre-pandemic.
My wife chose the Chicken Marsala and she said she very much enjoyed it and would order it again but wished the “braised kale” could be replaced with something better. The only thing that was again a great disappointment was the horrid canned wine experiment that Delta continues to push.
While you may not have noticed this on some Delta aircraft the flight attendant call button is offering you a drink (so there to those who say you can not press this button for a beverage request). With Marianne there was no need to even think of pressing the above button. For the entire flight either herself or another flight attendant was attentive to the first class cabin’s needs.
At the end of the flight I gave Marianne a “Job Well Done” cert and I was not the only was as a number of other passengers did the same. It was fun to see.
Bottom line Delta – if you want to demand a premium price for first class train your people to 1) follow the rules you have established, 2) keep working on meal choices as consistency and quality is nothing like pre-pandemic, 3) end the trend that seems to be developing that turbulence is being used as an excuse for poor service, 4) get rid of the disgusting canned wines and make me want to come back and experience value for what I paid again rather than question why I am continuing to fly Delta. – René
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