First Class Interiors. Friday , May 18th , 2018 - 13:30:17 PM
Trust me when I say that the airlines really do sympathize with all those folks back there in coach manning the galley oars and pulling like hopped-up little monkeys. After all I was a "non rev" (airline employee flying on a free or very cheap "space available" basis) and I learned how to pack a bag to make sure it doesn`t`t have to be checked at the last minute while boarding the plane for example. I know how rough and spartan it can be back there.
Several areas are in need of improvement: The lack of pre-boarding Business Class passengers in Santiago the lack of communication from the flight deck the inadequate magazine selection for Business Class passengers the lack of a pre-departure drink service and the lack of priority baggage handling in Toronto for the Business Class passenger`s baggage are small points on their own but detract as a whole from what would have otherwise been a flawless flight. As such the flight is rated an 8.5 out of 10.
At 1130 PM (almost two hours after take-off) the meal trays were collected and a wine (port) gourmet cheese fruit and cracker service commenced followed by desert and tea. I opted for the Cherimoya Mousse in a Chocolate Cup which was delightful. Very decadent and was enjoyed by all the surrounding passengers! There were extras of the Chocolate Cup available and passengers were offered a second helping. We politely declined. Desert and tea service continued until midnight and cabin lights were dimmed at 1210 AM for several hours of sleeping.