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Air New Zealand services

By Mauricio Freitas, in , posted: 9-Mar-2007 09:25

Air New Zealand is always surprising us... You see, I am from a time when flying, even on a 45 minute domestic flight, involved some food and drinks (including soft drinks, alcoholic ones).

Some time ago, for almost two years I had to fly twice a week, every week, and I couldn't complain about the TAM service. The hot breakfast was great, attention was in the details. But I know they have changed ways from fifteen years ago.

Same with Air New Zealand. They used to have nice hot food on domestic flights. Lately they replaced food with a (single) choc chip and water. Wow... Great stuff. They could have left the coke. Even in the U.S. with all cost cuts the arilines at least continue serving free soft drink (and paid alcohol).

Now I read on NZ Herald that

The free biscuit - one of the great traditions of flying on Air New Zealand's main domestic routes - is on the way out.

The national carrier has decided to axe the free chocolate chip cookie in favour of charging for a range of costly inflight snacks.

From Monday, passengers must pay or go hungry on all 737 aircraft, which fly main routes between Auckland, Wellington and Christchurch and Dunedin.


The free biscuit is a "great tradition[s] of flying on Air New Zealand"? Please... And now they will be serving overpriced food, supplied by a Wellington catering company.

What happened to "tradition"? No, I am not talking about the biscuit, that was just a cheap replacement to some (decent) food.

Air New Zealand flights over the Tasman to Australia have on-board service, including the food and drinks we would expect. But the food in coach is horrible. The "gourmet hashbrown breakfast" is something that is far away from gourmet, from hashbrown and from breakfast. The best I could have in the last three weeks was a toasted foccacia with cheese and ham.

I was in coach class in the last three out of four flights, and the difference between the food (and service) on business and coach is very visible.

And what about the decision to keep using metal forks, but replacing the knives with plastic ones. Where this very intelligent decision came from? I mean, the metal table knives, with no sharp points is replaced with a plastic table knife with no sharp points, but they keep the metal forks. Do they really think forks are no more dangerous than those blunt knives? Too much paranoia.

UPDATE: You should go and read Lance's take on this. Quite good.





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Mauricio Freitas
Wellington
New Zealand


I live in New Zealand and my interests include mobile devices, good books, movies and food of course! 

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