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ASKTHEPILOT
With Captain Mike Bowers
Q: As a frequent flier,
I’ve noticed that some-
times we encounter
turbulence during our
initial descent. It may
be light or a bit choppy,
but it always seems
to happen on descent.
Why is this?
A:
Turbulence is
related to either air
currents that change
in direction or speed,
or something called
“vertical lifting” that’s
usually associated with
cumulus clouds. During
level flight, we search
out the smoothest
altitudes available and
stay there. In a descent,
however, we have to
pass through altitudes
where air currents are
changing in order to
land at our destination.
While we always try our
best to avoid turbulence
because we’re aware
it can be uncomfort-
able for passengers,
sometimes it’s just
unavoidable. At no time,
however, would we fly
in a weather situation
that would put our
passengers in any form
of danger.
Do you have a question
for Captain Bowers? Write
to him at askthepilot@
united.com
INMERGINGUNITEDANDCONTINENTAL,
we’re
making thousands of changes, large and small,
tobuild the airline that people prefer tofly. Our
customers are noticing the repainted airplanes
and the new signage in several of our largest
airports. Other changes that directly affect the
customer experience are the foodandbeverage
options presented by our flight a endants.
Beginning in the first quarter of 2012, we
will align our premium-cabinNorth American
menus for United and Continental flights.
Those changeswill give customers an improved
in-flight experience. Some of the highlights
include the following signature food, snack
and service offerings:
• Warmed nuts served in a china ramekin on
lunch and dinner flights
• Premium snack baskets on selected flights
• Ice creamsundaes onmost long-haul flights
• Warmed, all-natural cookies and scones on
selected flights
• Pre-meal refresher hot towel service
A great example is our lunch and dinner
service on transcontinental flights between
New York–JFK/Newark and Los Angeles/San
Francisco. United First and United Business
customerswill be servedmulticourse lunchand
dinnermeals featuringa coldappetizer, a choice
of three entrées and an indulgent ice cream
sundae. On longer-haul flights between
Hawaii and destinations like Chicago,
Houston and Newark, customers may satisfy
their appetitewith refreshment snack baskets
and end their journey with a delicious meal of
ahot sandwichorwrap servedwith fruit, salad
and dessert.
Earlier this year, we aligned and expanded
our alcoholic beverage offerings by introducing
top-shelf spiritbrandsanddomesticBudweiser®
beer in all cabins. We also offer popular spe-
cialtycocktails includingSalvador’s®Margaritas
and Trader Vic’s® Mai Tais in select markets.
Premium-cabin pre-departure services have
been standardized and we now offer custom-
ers more beverage options during boarding
while se ling into their seats. We also aligned
our North America Choice Menu snacks and
fresh food offerings in United Economy, offer
sparkling wine in United Economy on flights
between the mainland and Hawaii and most
international flights, and introduced new and
aligned international United Economy meals.
Signature Food
and Snacks
Onboardmeal and snack options get aligned
14
JANUARY 2012
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