When will this new Envoy service roll out?
Roll out is April
I will hit upon some highlights. These are items that have to do with the service and not the a/c itself. We were told that the 330 will be renovated and a new Panasonic system will replace the Passport system currently used. We are getting new and improves blankets for Envoy.
The company has changed the service so that it is not only easier, but it allows more interaction with the customer. In the past, the f/a's were running out trays looking like a bunch of clowns at a three ring circus. Now, like most all other Biz Classes, the trays, linens, bread will all be done from the cart after the initial bev service. The so called cart "skirt" is VERY nice and covers the entire cart so it shows no aged carts at their worst. Everything you need will be in the cart. The E (on the 330) will follow behind with extra bread and wine or whatever bev the person desires. The domed chinaware covers we had years ago will be back so that the distribution is easier. We all had an opportunity to do the service hands on and I must say it was very easy and less crazy. Also, the same meal cart will have the dessert on the opposite side so that all you have to do when you do the dessert/fruit, cheese service is turn around the cart as well as the "skirt". On the top will be coffee and a tray of fruit and cheese. The desserts will be larger with 2 choices. BTW, before anyone questions it, no, you will not put the dirty trays back in the same cart.
As far as food, they will be higher end meats instead of the crap we have now. They will be of American fare with simple sauces that will compliment various country palettes. The breads will will be fresh from local bakeries. Does that mean Biscuittville in CLT? LOL!! The overall quaility of food and wines is to improve, but the main focus is on consistancy. I can honestly tell you this service WORKS and anyone that tries it another way are just being difficult. It is so easy. It will also allow the f/a's to be seen more and allow more interaction, which is something that the customer says they would like. My feeling is the service is so easy now that you have no reason to be mean.
Catering is now going to fall under inflight and catering will be held accountable for making sure all is where it should be. I can't help what is done seat wise or if the carpet is clean or if the cabin as duct tape free, but I can do a very nice, consistant service that is stress free. Yes, I kept telling myself "I'll believe it when I see it", but I have chosen to give them the benefit of the doubt.
Overview
E boards. H assist with jackets and predeparture bevs.
CSD/D handing out menus/amenity kits/newspaper, mags.
After takeoff, H turns in IFE and goes to front galley to prepare for initial bev service while CSD/D go out with half carts offering headsets, bottles of water and forms (yes forms will be done at the beginning for both cabins). E prepares hot towels and CSD/D take them to front after handing out items on cart.
After bev service, H goes to economy where they will be finishing forms and headsets and ready for service.
CSD/D refresh as E brings meal carts to front of cabin. E starts meals before taking carts to front.
CSD/D begin service while E follows behind to refresh bevs and offer extra bread.
Clear in
D plates and serves entree for double seats on ac right while E will plate the meals for the CSD for the other seats.
Refresh bevs and clear in while E prepares dessert/coffee cart.
CSD/D do dessert service.
Clear in.
Snacking station will be set up now at mid cabin galley. FAA says other way is a no no.
Arrival service will be same.
I like the brunch idea. There is only one item that is sweet. You are coming TO America and MANY embrace brunch. There were PLENTY of choices and will be catered at 135%, so guess what the crew will be eating if not popular? But I think it is nice to offer it, considering most TA flights leave at 9:30 -11:30 am. We will also have an array of appetizers that really looked tasty. Let's hope the real thing is as good as the pics. We will also have our own signature bloody mary mix. I think the brunch thing is fresh and innovative and distinctively American.
WELL, that's about it. Let's hope it all looks as great as presented and is catered as announced. Again, inside I won't get my hopes up. Outside, I will hope the company doesn't once again fail to implement something.
