[Captain Sim 767300 Fsx Crack
Laurice Whack
Boarding began for our 7:30am departure began promptly at 6:45am. Even though this was over a week since the inaugural flight, Captain Brian Jackson, the Chief Pilot at LAX, was waiting outside the boarding door to greet every passenger and hand them a special postcard to commemorate the launch of this new service. It was a nice touch and shows how dedicated Captain Jackson is to his position.
I do miss the large duvets on premium transcontinental routes, but the current throw blankets are still comfortable to curl up in. I did not utilize any of these, however, on the outbound flight and spent the entire time working on my laptop.
That said, with only a fruit cup (too much sugar, I skipped it), blended yogurt (too much sugar, I skipped it), and biscuit (too much sugar, so I took it home for my son), I asked if I could have some sugar in the form of French Toast with vanilla glaze. As usual, I was happily obliged and found the French Toast tastier than the sandwich.
Later on in the flight, a snack basket was offered. First, it was simply placed in the front of the cabin. Later, a flight attendant made a round through the cabin offer selections individually to passengers.
On the 767 in business class, there are two lavatories in the front of the cabin and one in the rear. The rear lavatory is technically dedicated to business class, but I noticed PreimumPlus passengers also using it.
Longtime United flyers will remember that Channel 9 used to be the home of Air Traffic Control communications. I loved listening to pilots speak to other pilots and the tower. Sadly, this channel is offered at the discretion of the captain and was turned off for this flight.
During my layover I visited the TWA Hotel, then headed back for my flight home. United has lost its large sign on the terminal building (Alaska got it), but there was a United sign outside the terminal entrance on the curb.
Security screening is still annoying at JFK, with everyone hollering at each other and mixed messages conveyed to passengers. For example, there was a not a dedicated TSA PreCheck line. Instead, I received a card noting my PreCheck status. I was told by the ID checker to keep my laptop and shoes in the bag and simply hand the card over to the screening agent. However, I was yelled at for not removing my laptop from the bag.
Upstairs, I found our gate right outside the (shuttered) British Airways Concorde Room. Manhattan traffic delayed the crew, so boarding began late. However, the flight back to LA was not nearly as crowded and we boarded quickly and left pretty much on time.
By this point, I had been up all since 3:00AM and was quite tired. Dinner was offered after takeoff, a choice of butternut squash ravioli or lobster mac & cheese. I ordered the mac & cheese and found it quite creamy, fatty, but delicious. I love lobster and there were several nice chunks, not just a few. It was served with mixed nuts, a salad with fennel and mandarin oranges, and a bread roll.
The crew was really sweet. There was a DYKWIA (do you know who I am?) 1K passenger seated in front of me and he berated them for the limited menu (no appetizers, no ice cream) as if they could snap their fingers and fix it. He wanted a snack and drink prior to takeoff and the flight attendant serving our side of the graciously obliged him (she grabbed him a bag of pretzels and a water bottle). He was not pleasant, making me more impressed by the way the FA handled him.
Matthew is an avid traveler who calls Los Angeles home. Each year he travels more than 200,000 miles by air and has visited more than 135 countries. Working both in the aviation industry and as a travel consultant, Matthew has been featured in major media outlets around the world and uses his Live and Let's Fly blog to share the latest news in the airline industry, commentary on frequent flyer programs, and detailed reports of his worldwide travel.
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