First Class Interiors. Wednesday , May 16th , 2018 - 17:10:56 PM
The safety and security of outright ownership is another benefit that transcends cost considerations. As the owner of the aircraft you know the crew and the configuration of the aircraft. In fact some corporate executive insurance policies stipulate travel and security conditions and provisions for key executives that practically dictate travel by private jet.
As we took our seats 2D and 2F in a full Business-Class cabin National Post and Globe and Mail newspapers were handed out along with a Spanish language Chilean paper. A bottle of water was waiting in each seat for each passenger however there was no pre-departure drink service for the Business-Class passengers (orange juice champagne wine etc) as is standard on other airlines. I decided the check the magazine rack for some interesting in-flight reading material only to find Canadian Living Chatellaine Canada Food and Wine and Canadian Fishing; titles that are of little interest to most business travelers. There were no business and news magazines such as The Economist Business Week or Time which one would naturally expect to be provided. Our flight was under the command of Captain Green and he did not provide the passengers with a welcome aboard announcement telling us about flying time planned routing enroute weather or weather at destination.
Approximately one hour after take-of blue table clothes were distributed in anticipation of dinner. White table clothes would have been nicer... classier. Fifteen minutes later a cold starter plate was served consisting of Prosciutto Ham and marinated Heart of Palm which was very nice. The fresh ground pepper was a nice touch! About 20 minutes after the cold plate service the main course was served. I chose the Over-baked Crabmeat and Corn Boat which was available and it was served hot on fine china and was very delicious! A dinner drink service was offered to accompany the meal and I had a nice glass of red wine. The meal portions were sufficient and the food taste and presentation was to a high standard.