Pan Am Training Video: First Class Service Techniques (circa early to mid-1980s)
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- Опубликовано: 26 сен 2024
- This video covers the Pan Am first class product serving techniques of: serving wine and champagne, the spoon and fork technique, proper plate handling, carving a roast beef, and slicing cheese.
In the video the term “American champagne” is mentioned. In the late 1980s, this was generally acceptable in American restaurants, however, but the term has a controversial history.
Dr. Vinifera of Wine Spectator explains in 2009:
““Let me start by addressing the use of the term "Champagne" as it refers to wine. The French wanted to protect the use of the term "Champagne" to only refer to bubbly made using traditional methods from grapes grown and vinified in the Champagne region of France, so when the Treaty of Versailles was signed in 1919 to end WWI, they included limits on the use of the word. However, history buffs may recall that the United States never actually ratified the Treaty of Versailles, and that in 1919 the U.S. was in the midst of Prohibition, so alcohol-labeling laws hardly seemed important at the time. Domestic sparkling wine producers remained free here to legally slap the word "Champagne" on their bottles of bubbly, much to the irritation of the winegrowers in Champagne. Out of respect and to avoid confusion, many producers in the United States called their bubbly "sparkling wine."
Then, in early 2006, the United States and the European Union signed a wine-trade agreement, and the issue was brought up again. This time, the United States agreed to not allow new uses of certain terms that were previously considered to be "semi-generic," such as "Champagne" (as well as "Burgundy," "Chablis," "Port" and "Chianti"). But anyone who already had an approved label-Korbel and Miller High Life come to mind-was grandfathered in and may continue to use the term.”
Since then, Comité Interprofessionnel du Vin de Champagne has sued or threatened to sue many people and companies that have adopted the term "Champagne," even Apple when it proposed a "Champagne" color for its new iPhone.””
Filmed inside the aircraft mockup training classroom at the Pan Am Flight Academy in Miami, Florida.
Special thanks to Linda Reynolds for saving a collection of safety and training VHS tapes from the Pan Am Flight Academy in Miami, Florida after the airline closed on December 4, 1991.
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The purser in the video is Nick Babzien.
NICHOLAS "NICK" BABZIEN
May 11, 1931 - March 27, 2022
West Palm Beach, FL Resident
Nicholas "Nick" W. Babzien passed away peacefully and was called home to heaven on Sunday, March 27, 2022, at the age of 90.
Nick was born on May 11, 1931 in Munich, Germany and emigrated from Germany to the United States in June 1952 and was hired as a chef at the Savoy-Plaza Hotel in New York City. He was was inducted into the Army in May 1953 and served in the United States Army during the Korean War Conflict and Army Reserves until his honorable discharge in 1961.
In 1955 Nick was recruited by Pan American World Airways and flew with them until the airline's demise in 1991. During this time he was an In-Flight Purser and an instructor at the Pan Am Flight Flight Academy in Miami. In 1992 he transferred to Delta Airlines and flew until his retirement in 1997.
Rip
Thanks for the video, very impressive purser & instructor. Remind when i was working in restaurant in Torkay, (best hotel), I learned so much with my old collegues in training. I had a chance to fly on 1st class, it was a real experience like "Michelin star restaurant" .
Back when customer service was a skilled and dignified profession that required effort and practice to pull off. Brilliant- thank you for this video!
So proud to have been a Pan Am steward in the 1980s. It was a privilege to fly the world and to learn about first class service. 💙🌐✈️
My parents and I miss Pan Am. The best years. It felt like part of the family.
You people disgust me. Eat the rich.
I’m with you Gene! I’m humbled and honored to have flown for that iconic airline. We were so fortunate! What great times!
Do you still got the uniform? I'm still hunting for one.
I noticed that in all the training videos all the employees are so eloquent and have so much class. Customer service now a days is non existent.
Even in the 80’s… when PA wasn’t doing so well, they still did this. True class. To this day, I can still taste the cherries jubilee from when I was a 7 year old kid. Thank you PA.
I'm impressed by the instructor's manners and professionalism. He's a real gentleman.
I worked in a 5 star restaurant for 13 years. I enjoyed my work very much. I was flattered when anyone who dined with us asked for me to take care of them when they visited us. I was lucky enough to meet everyone from Andy Warhol to Liza Minnelli, even though our small restaurant was in the mid west.
I don’t think I could ever work as a flight attendant considering the close quarters, and the possibility of turbulence. I’ve dined in many fine restaurants from coast to coast, my favorites were BIX in San Francisco and Mrs. Simpsons in Washington D.C. I’ve always appreciated the extra service you receive at 30,000 ft. Due to illness, I haven’t flown in some time now. I miss booking tickets for a weekend or a special vacation. Flight attendants are always number 1 in my book.
In 1981 I flew from Detroit to Tokyo Narita on PanAm 747 in first class. I clearly remember them carving the roast beef right at my seat and how amazing it tasted. It was a perfectly done, medium rare slice of beef. The seats were definitely as depicted in this film and nothing like what we have today, but they did the job. I took the very last Pan Am flight serving Mexico City from Miami on a 727.
Thank you for sharing. It’s a bygone era indeed.
"I'm a WorldPass member, I'm coming up there!!"
😂😂
I like how this channel is now generating its own memes. don't forget Annita, vigorously fanning cigarette smoke out of her face.
My favorite is when flight attendant Linda starts yelling at passengers and other crew members. You really don’t want to be on Linda’s bad side.
@@lucast3006 link please :)
I really need some space to spread out, work, and rest. The airline sends me letters saying how important I am.
We all miss Pan Am. I wish they could come back.
This attention to detail was terrific! The last time I flew first class all I got was a ham sandwich and an attitude
@@Wisdom-Nuggets-Tid-Bits Yep! Same for both🙄
I never had the opportunity to fly Pan Am, but I had the privilege of traveling in First Class internationally with TWA a number of times when I was young. I watched and learned how the flight attendants used the spoon and fork method. I learned it myself and impressed more than a couple of dates with the skill (one of whom I eventually married).
I have been trying to practice the spoon and fork method but have yet to master this - it is much harder than it looks.
I poured champagne tonight for NYE using the punt method and more than one person remarked how elegant it looked.
I really appreciate this video as just a reflection of how formal dining used to be and why. From first class/business class, to cruises, to restaurants we have lost many of these touches/techniques. Worst of all, these were not ways of doing things just to look fancy, but they were ways of serving that respected the food’s ingredients and taste, and promoted cleanliness and hygiene.
TWA was bought by American Airlines I recall. American ought to have integrated up, become more like their acquisition. Heck, they might as well re-branded TAA or Trans Am.
How fitting! I just bought a set of Pan Am serving glasses probably identical to the ones used in the video. Thanks for uploading all these! I never flew on Pan Am, but my uncle was a mechanic for the airline. I've been an aviation enthusiast almost all my life. What a treasure these videos are!
Thank you so much for this video. I flew for Pan Am in the 70’s. So wonderful to see this training video…🤩
You should check out our podcast! podcast.thepanammuseum.org/share 💙✈️👨✈️🧑✈️👩✈️
When flying was elegant. I miss Pan AM so much.
Not me here studying first class techniques instead of studying for my math test
I'm listening to this while making dinner and I was trying the "fork and spoon" method. I've seen it a few times, but I never really understood how to actually do it. I'm happy that I can learn from him. However, either I didn't really understand what he demonstrated, or that it takes a bit of practice to get used to!
I was born to late to fly Pan am but I'm enjoying these videos and training for my flight attendant job, using your videos
Pan American has so much to be proud of. It was always a leader in service and also in shaping the evolution of the aviation industry itself. The visionary gentleman’s handshake agreement between Juan Trippe of PanAm and Bill Allen of Boeing gave birth to the 747, The Queen of the Skies-allowing everyone to begin to explore our globe…
Oh how this takes me back to 1989 during “International Flagship Service” training at American! Our service was very similar in first class back then, and we took such pride in our work, and how we presented things to our customers. Only we carved the chateaubriand in the galley rather than at the passenger seat, and instead of carnations, we always had roses. Now since the disastrous merger with US Scare, they’ve cut the staffing in first class on the few flights that have it, mostly to London, and it has a very “you want fries with that?” type of service.
Kevin- sadly, mergers and takeovers are part of life in the airline industry. Demeaning your coworkers with slights isn't conducive to success.
There is no service training at all for newly hired F/As at AA anymore, they’re shown pictures of the service online with no practical experience so it’s on the job training.
@ I Love Aviation and Gerard Moran- I’m not talking about the mindset of the employees, but the mindset of the management running the airline. We actually serve a hot dog in international first during certain months.
@@gerardmoran9560 🎯🎯🎯
Sadly, not all of your colleagues take the same pride to be a purser or working in international flagship first. In October 2019, I flew HKG-LAX, and the purser addressed me by my first name. Instead of asking how everything was going, he just threw 2 thumbs up, and I had to ask for more wine.
I remember similar service on United Airlines in the 70’s and 80’s first class. Really miss those days.
I love learning something new!! Good presentation!!
Glad you enjoyed it
I just realized that if you like to host dinner parties, these same techniques could come in handy. Thanks.
I went to a Private Jet F/A class owned by a former Pan Am Stewardess and this is exactly what she taught in class. We had to use a fork and spoon for a week to pick up everything from pens, papers, etc to get used to this method.
George, I would have thought tongs were much easier to use.
I flew with Pan Am from Cologne to Berlin once in 1985 and in 1989 from Frankfurt to Boston. ✈️♥️
A great lesson in wine, whenever someone asked me what our wine selection was I'd reply "red, white or rose" ;) Little joke aside, I had silver service training for our level of "first class" and believe me it was nothing as elegant as this, oh how the standards have fallen since Pan Am :(
"Carving the roast beef and slicing the cheese." Talk about a bygone era, never too return.
So you think that today's long-haul first-class service does not include roast beef and cheese? O_o
@@olfrygt he’s poor. Only knows spirit airines
@@olfrygt
Not carved table side. Last time I flew first class they missed loading the hors d'oeuvres.
Where is the old country carver when you need him. Has no one told this man that the thinner slices are more tender? They can always come back for more.
The spoon and fork technique is really cool when you’re entering and ran out of tongs lol
Roast beef... outstanding service. I miss the old days.
I have been a server in several upscale restaurants, but had not heard about serving a plate with the “meat in the 5 o’clock position”, but makes sense from a presentation standpoint.
I flew on PanAm multiple times as a kid. My last flight was LAX-HNL-LAX in 1989. I still have menus, postcards and other memorabilia from those flights…
Fascinating ! The attention to detail is remarkable. I regret never flying Pan Am and wonder if the airlines serve like this in premium classes these days as well.
They do for those who can afford it. Lots of channels cover it, just look up first class experience.
Not all airlines have a proper First Class these days, and not all routes in those airlines that do are covered by one either, but the most coveted Asian and Middle Eastern airlines in particular have the best products and services in First Class still available nowadays on major routes linking major cities. Contrary to what is shown in this video, meats are not carved in the cabin any longer though, nor are cheeses cut in front of customers, as plates are prepared in the galley just before being served. The service by wagon still existed pre-covid in business class for cheese and dessert and less often for apéritif (amuse bouche and pre-meal drinks), but again, the use of any cart or wagon tends to disappear even in business class in favor of serving each passenger individually from a service tray carried around by the flight attendant, as it was considered preferable even before the pandemic (it makes for a more personalized experience and doesn't obstruct the aisle). That's for the most refined services! To get an idea of what contemporary top products and service look like in the top First Class airlines, check report videos about Japan Airlines, ANA, Singapore Airlines, Emirates, Qatar, Thai, Cathay Pacific, Air France or Lufthansa, to name the most luxurious First Class products involving caviar.
@@Bellasie1 I am thinking in terms of traditional First Class service and I can't agree with your opinion of the changes. In terms of quantity of food and number of courses offered on long haul flights, these have been drastically reduced even on the very best airlines. Carving meat disappeared a long time ago because it was realised that carrying carving knives aboard aircraft was not a good idea, but the idea of plating food in the galleys is not good. You mention cheese. If a cheeseboard is offered on a trolley, the passenger selects his own choice of cheese to be cut in front of him. If it is cut and plated in the galley he gets what is on the plate. I can recall the First Cass meal services with drinks and hot and cold canapes (what Americans would call hors d'oeuvres) before the meal, then a trolley with a large selection of starters perhaps including caviar depending on the airline and route (what in countries other than the US would be called an hors d'oeuvre trolley) where the passenger could have as many items as he wanted, the soup served from a tureen on a trolley, then a salad mixed at the seat, then a hot main course served from the trolley with a selection of potatoes, rice and vegetables for the passenger to choose what they wanted, then a cheeseboard, then desert trolley and fresh whole fruit. How does current service compare to this. Plating in the galley reduces passenger choice. Pre-plated main courses were normal in business but not in First.
@@Ben-xe8ps Thank you so much sir for taking the time to write a detailed answer to my comment, that I only found by chance now, as I didn't receive any notification. I am sorry if I made myself misunderstood, it wasn't my intention to advocate current First and Business class services or suggest they are better or even equivalent to what was available in the past. I was just answering the above original question, and in that trying to explain what "the best" kinds of services look like nowadays (regardless of how I feel about these, just like I did when performing them...), and I totally agree it's far from being good enough, especially in comparison to what was offered in the golden era of aviation. As I mentioned previously in another comment of mine under this video, the bottomline in this industry and others nowadays revolves around making as much money as possible with as little expense as possible. It's the only reason. I also agree, having been in both the position of the crew and the premium cabin passenger (even before and outside of airline perks), that the presentation, quantity, sometimes even quality of the products and too often even the service provided as well, are an absolute disgrace with regards to the fares required to sit in those classes of travel. The portions tend to be ridiculously small today and I also would prefer the old style service, which is much more elegant and sure to please the customer. Yes, pre-plated cheese in the galley means no choice, and it's done on purpose. Not only is it less quantity served, but the crew are often plating these tiny pre-cut slices in the galley instead of the catering doing it in advance, with barely enough for every passenger who is made to think they have to choose between cheese or dessert... all of this is aimed to save a few more pennies by plate to the airline. Obviously, you're sure to have at least one cut that you don't like in the selection, unless you really like all cheeses. Of course, knives in the cabin belong to an era when very few elite people made it to the cabin as passengers anyway, more like private jets nowadays.
Some airlines do on some routes - but this high attention to detail in this older formal table-side dining approach is very much gone.
- cart service. Most airlines have eliminated this. Really I can only remember Continental preserving this detailed service, even in their single aisle 757’s, of the cart being set up in a formal manner and canapés, dessert, salads and such being serviced from the cart. It really was a very impressive set up when the cart was brought to your seat, as well as the personalization and choice it offered by being able to see your selection and select from the canapés or desserts or pastas from what was shown. I can remember flying business on Continental from London to Cleveland and the flight attendant actually pulled out a layout chart from his suit coat pocket and glanced at it, checking that the cart was properly stocked and laid out, before pushing it out of the galley to begin service. To me cart service really is something we should expect in first/business and we should demand it’s return.
- entrees are usually played in the galley, so carving beef seat side has long since vanished. One reason for this is that the entree options are now much more involved and diverse to meet more dietary restrictions so carving meat seat side is just not practical when most passengers want chicken, fish, or vegetarian options as well. The benefit today is that entrees reflect the protein being offered - the fish entree is not served with potatoes and peas like the meat would be.
- cheeses. Unfortunately with the elimination of cart service the ability to see the cheeses and make a personalized selection is gone. Again, Continental was really the last to offer this as all the cheeses and fruit was presented as you see here. Even in the Asian and Middle East carriers your cheese course is pre-plated by catering and simply unwrapped in the galley. The sad downside is this also means that passengers do not get the chance to really discover a new cheese. Americans tended to look at the cheese course with fear and interest, they would ask for only a small sample of each cheese in order to try and be polite but knew there was a chance they would not like all or any of them. European passengers tended to ask for a regular size serving but only of these cheeses they liked as they were more likely to be familiar with all 4 offerings. This meant that FA’s really had the chance to show off their skills to the American passengers by which cheeses they might suggest or the fruit they would suggest pairing it with, and also since Americans were usually unfamiliar with all the offerings they had the opportunity to discover a new cheese they liked and might ask for a second regular size serving. One catering manager at a major airline once told me they found the cheese course an affordable chance for their entire crew and product to shine simply by catering the whole wheel of cheese and fresh fruit, because it allowed for this interaction between passenger and FA. FA’s could cut servings based on the passenger’s request which reinforced the idea of personalized service, FA’s could impress passenger s by suggesting a cheese the passenger may not usually consider or is timid to try or suggest a cheese/fruit/wine pairing to the passenger. Basically much like the wine service, the cheese service offered an affordable chance for the airline to impress the passenger with their soft product and crew skills to remind the passenger why they pay the higher ticket price and select that airline. Sadly, all of this is now gone on most airline since now the cheese board has been eliminated and replaced by pre-plated cheese on a dish. To quote the airline manager who protested the elimination of the cheese board service - we did not save a lot of money by eliminating wasted cheese but the perception of our service and product really took a hit.
What an expert at serving!
He worked at a 5 star hotel before pan am
Man how I miss this airline!
I never got to fly Pan Am since they had no domestic US routes, but I did get to fly first class on TWA on a long domestic US route once, and the service was just as good. It was wonderful.
Pan Am had domestic routes from 1981-1991
Not here or anywhere in the midwest. That’s considered to be one of the reasons pan am could not compete here in the US with the other carriers. They had no domestic routes.
Wow 🤩 will be trying out some of those techniques at my next family gathering 😂
Yeah you can tell them it's the Pan Am dinner service !
The size of those seats!!!! The overhead space!!!! Bring it back!!!!!!
9:50 Wow. Now these days in first/business class even on airlines like Emirates or Singapore the meals are pre-plated instead of prepared in front of the passenger.
You should check out our podcast! podcast.thepanammuseum.org/share 💙✈️👨✈️🧑✈️👩✈️
No turbulence allowed!
Great video, I was BA crew for 30 years and this was pretty much the same kind of service we did until we started dine on demand in the mid 90’s. I wonder where that steward is now?
Quebec? He sounds like a French Canadian trying to hide his accent.
@@williamalford4248 Quebec by way of the Bronx
I liked this type of service. Pre-plating the meals in the galleys reduces choice - I recall that there was always a nice selection of vegetables, potatoes, rice on the trolleys for the passenger to choose from to accompany the main dish - and also lessens the meal service experience.
@@jaysmith1408 HA! That's what I was going to say- he is a New Yawka!
This video was made around 1984-1985 and here this stewart is 50-55 years old. If he is still alive, then he is almost 100 years old.
Some airlines continue that tradition of placing your food item by item for you. Qatar, Qantas, Malaysian Airlines.. Some have everything set up on a tray which is placed on your tray table. Seems the old method is quite special and feels like a restaurant versus takeaway!
This is the antithesis of that Old Country Buffet training video with sweaty uncle fisty
The end of a different time-facinating
I love how he references to the passanger and not the customer todays air carriers cannot hold up to the great service that Pan American offered
“Grace, style, and flair.” Three things gone forever in air travel.
There was a time when Greyhound tried to emulate the grace, style, and flair of flying. Now it seems airlines are trying to copy Greyhound.
South East Asian and middle eastern airlines are quite nice srill
Also gone are the days when flying were only for the super rich
Not necessarily, you just need to pick the right airline and class of service. Admittedly, this is often easier said than done, especially depending on where you live.
With one hand restrain the passenger while with other hand firmly place Duck Tape. If needed offer a beverage 😆
The absolute pride of carrying out your work with dignity and class. This is sooooo long lost at this point.
A whole lot of extra work. Just give the passenger a mini bottle out of a choice of wines , smile , and move on to the next row. Then you dont have to worry about any drips , twisting, oops with the bottle or anything else.
Interesting. My only work in a " first class restaurant" was when I worked at a Taco Bell (my first "real job"). We sure didn't have to remember all those steps when serving customers. It was basically putting all the food into a bag, and hope the customers didn't notice how bad things were until they were far from the store. ;)
Taco bell is first class what class is savoy nyc? 😮
How fantastic!!!!
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I was nearly hired in Spring 1985, but did not make it past the final interview! Would have been a great experience.
I had to thumbs up after learning a new way to use fork and spoon like tongs xD.
Can you believe it? The steward had to mind the color scheme of the veg and the clock position of the meat on the plate!
I regret that I am too young to have lived in this age.
Service now a days consists of a getting a picture of your bag of food left at your porch.
Pan American really was a step above. I wish I had been alive to experience it. Nowadays on American, you get crap
What service has gotten better over the decades?
The classic style of the pre-747 was superb. However, this changed when the 747 came into service. Even I noted this.
Reminds me of when the flight attendants serve me Taro chips on JetBlue.
I wish I was alive when Pan Am existed but I was born in 2001
Same
* raises hand * Do we have to wait until we've cleared the plates and bottles back to the galley before we can lick off any dribbles of wine, cheese and cracker crumbs, or jus?
I'm a former Lufthansa Steward. I just love those "old school" videos. However, Pan Am was the world's leading airline and I just miss these great times. Nowadays flying has just become comercial, no more class, no more style. People don't appreciate and don't celebrate flying. Dress code for First Class or Business... zero. A true shame.
So true.
Flight attendants nowadays literally throw the food at you😊
Im gonna use the "fork-spoon" method to pick up food when there are no tongs available
Unintentional ASMR
Nobody was sucker punching flight attendants back then either.....
Very nice.
The newer seats are so much more private and comfortable
Love this❤️
The good ole days!
You should check out our podcast! podcast.thepanammuseum.org/share 💙✈️👨✈️🧑✈️👩✈️
Today's LCC flight attendants must watch this as one would aliens.
When I was a British Airways Purser working in First, an American man said to me "gimme a glass of Claret". (He'd pronounced it as 'claray'). He then asked "is it iced?"
LOL ... and I remember the guy who asked for "Amareeeto" and another who asked for "Grand Mariner." To this day, I still laugh about it, and occasionally have fun with bartenders/servers by using that pronunciation. The reactions are hilarious!
The spoon and fork technique is similar to using chopsticks yet I don't have the dexterity for it.
I've been taught how to cut roast beef etc
In America first class is the new coach. Coach is the new steerage.
First ..... Much better than cattle class
i love these vintage videos. and this one was very interesting - i may have learnt some things, serving technique etc.... and i also got a bit hungry ;) ... but then when it came to serving cheese... with crackers???? seriously? o.O .. i would have expected some fresh baguette or pain de campagne or so. ... but ok, no i know the real reason why pan am went bankrupt... ;P
I know there are differences in terminology between the UK and US, but serving cheese with what we call biscuits, and what we call crackers, is perfectly normal. Crackers are not those small things in little packets that they have in the US, they are they type of biscuit shown in the video. A UK carrier would probably offer sticks of celery as well. The bread items that you mention would be unlikely to have been available, except perhaps on Air France or UTA, although I would have expected bread rolls to be available with the cheese.
Back when human beings were real human beings! Not like today
This guy sounds like Jon Lovetz in the tv show the critic!
The airline always
I actually had to use a redo over that d@mn 'spoon n fork' (SAF) technique.
Door drills? 100%
Emergency equipment checks? 100%
First aid? 100%
Not being able to pick up a peanut with a spoon and fork? Redo
As an ex-bartender those look like huge wine glass pours to me. I have worked tons of banquets and we always tried for about 5 glasses per bottle and even less for champagne. That would be about half or less on a larger wine glass.
Here he poured large glasses two/thirds full.
But they did like to drink more in the old days.
you worked at a cheap place as it should be four glasses per bottle! lol
that had to drink more back then. weed was more illegal back then, so booze was all they had.
At 10:47, say, “Pardon me, would you have any Grey Poupon?” with a fake British accent.
You’re welcome.
No more hand carving or silver service today. 😣
5:19
Lol it sounds dirty
"Uh...this wine'll get ya real drunk!"
this is a B-747?
Yes. Either a -100, a -200 or an SP.
This video was filmed in the 747 mockup at the Pan Am Flight Academy in Miami.
Who doesn't know the difference between a wine and champagne bottle? Where did the flight attendant grow up Kanas?
I think that guy in California who does the dinner parties should have his crew watch this video
Interesting how they allowed this to pass with a bracelet.
Is this Nick Babizen?
Yes
Is his jaw wired shut?
Most intercontinental airlines FC were similar until dereg/mergers and bean-counters. Service isn’t a priority. Customers don’t want to pay for this experience- ultimately don’t care. Cultural shift. Hard product is better in many ways, but service like this not coming back. I flew BOAC, Pan-Am, Braniff, Continental, Eastern and National primarily. But also NW Orient and Singapore Airlines. Only Singapore (maybe Emirates and Etihad) hang on with this level of service in actual FC (not business) today. Flew Peoples Express NS SFO-Brussels in 1986 for $99. One class. Service was better than most domestic FC in 2022.
I'm reminded that Paul Masson will sell no wine before it's time.
ruclips.net/video/VFevH5vP32s/видео.htmlsi=W13bt_ceoa1jfaH4
@@PanAmMuseum 😅
Tongs? Chopsticks?
Carving roast beef & shrimp service? Is this a private charter? Today, We are getting hosed for 1st class.
Look at all the comments that bemoan a supposedly bygone era. As if multi-course, first-class dining does not exist anymore in aviation. Truth is: You're just not willing to pay the 5k+ dollars for the trip. And that's why you get your soda in a plastic cup in cattle class. watch?v=RluwGcuC5j4?t=1210
First class was a poor value, because steerage fares paid the cost of the aircraft and its operation, while first class was the profit.
@@kc4cvh What do the internal economics of airline classes/fares have to do with the general question of what's available today and how it compares to what's shown in the video?
Why would just not get tongs. Wtf is makeshifting a fork and spoon together lol
I wonder if the crew "helped themselves" to the extra alcohol on set.
It's kinda lucky that Pan Am disappeared before they had a chance to really hit rock bottom like all US carriers did after 9/11
Flying Pan Am first class: no riffraff allowed..
Amazing, The Have-Yachts don't appreciate a mere cabin operative touching their plates, let alone the caviar itself. probably get someone fired for less
As a flight attendant that works International flights, it's a pain in the ass to pour champagne, on the ground the bubbles subside quickly, at 35,000 feet however, it takes forever for the bubbles to subside.