Big Island Hawaii: Four Seasons Hualalai hotel review

by Katie Hammel on
As a budget traveler, I’ve always been averse to spending much more than $150 per night on a hotel room. I’ve always figured, “it’s just a room” and that aside from a comfortable bed in a quiet, clean building, I didn’t really need more much. I never thought I would consider spending $500 for a single night in a hotel. But all that changed when I stayed at the Four Seasons Hualalai on Hawaii’s Big Island.

Located at the southern end of the Kohala Coast, right next to the Kona Village resort and just 15 minutes or so from the Kona airport, the Four Seasons Hualalai is so much more than a hotel. What you are paying for here isn’t just the room, it’s also the service, which goes so far above and beyond the standards at any other hotel I’ve ever stayed at, it’s easy to see why it was rated the top beach resort in the US by Travel and Leisure. Staff here aren’t just “available” when you come to them, they seem to anticipate your every desire, coming out of nowhere just when you need them, but remaining completely invisible when you wish to be left alone. Of course, the rooms and grounds are still pretty nice on their own.

The most basic rooms start at $595 per night and feature king beds and views to the ocean across the 18th hole of the golf course. Partial and prime ocean views are $750 and $895 and oceanfront rooms start at $1035 per night. It’s not cheap, but the hotel does offer the occasional deal, such as “stay four nights and get the fifth free” or “receive a $1000 resort credit for every six nights.” And here’s the best part: if a promotion goes into effect for the nights of your stay after you booked at the regular rate, the Four Seasons will honor the promotion for you as well, without you even having to ask.

From the moment you arrive at the Four Seasons, you know this stay will be special. As you pull up to the lobby, staff greet you by name (thanks to a message from the front gate guard who took your name upon arrival) and offer you a refreshing mai tai and cold towel while you check in. Then staff loads up your bags and whisks you to your room in one of the resort’s ubiquitous golf carts. Waiting in the room, you’ll find a glass of iced tea and a welcome tea cake.

Rooms feature comfortable beds decked out in soft, fluffy down bedding, flat screen tvs (many of which swivel so you can get the perfect view no matter where you are in the room) with DVD players, iPod docks, CD players, terry bathrobes, tea/coffee makers, L’Occitane bath products, aromatherapy turn down, and bottled water refreshed daily. Ground floor rooms also have private outdoor lava rock showers, and all rooms have either private lanais or balconies with screen doors so you can fall asleep to the sounds of the ocean.

But it’s the small touches that really make the room special. Each room is serviced twice a day – once for cleaning and once for turn down service. You will never see the cleaning staff pushing a heavy cart around. To increase morale and to keep the walkways of the resort free of unsightly carts, the cleaning staff services each room with only the supplies they can carry in a small tote bag. Did you notice the upright vacuum unobtrusively hidden under a vinyl cover in the back of the closet? Yes, there is one in every room for this very reason.

Each room has a mini-fridge for snacks, and staff will kindly keep your ice-bucket full of fresh ice. Wine and water glasses are provide, as is a corkscrew, which I found to be a wonderful touch, as it seems my husband and I are always scrambling to find one when we want to enjoy a bottle of wine in our room. There’s even a toaster hidden in the closet as well – and not because the Four Seasons expects you to make your own toast. To ensure that guests receive only piping hot toast, browned to their preferences, the room service staff will toast your bread as they set up breakfast. It’s a little touch that I never would have thought of, but now seems to make perfect sense.

There are four pools to choose from – the secluded, quiet adults-only pool (which is self-service), the snorkel fish pond (made partly of natural lava rock and stocked with thousands of fish and several manta rays), the quiet pool (also adults only and featuring a special mechanism to help lower disabled guests into the water) and the infinity-edge family pool, which has a nearby kiddie pool (complete with complimentary swim diapers, ice cream cart, and kid-sized lounge chairs) and looks out onto the beach. I spent most of my time at the family pool, where I was able to order food from the Beach Tree restaurant’s lunch menu and get a wi-fi signal.

Service at the pools is just as impressive as it is around the resort. As you walk towards the pool area, a staff member seems to appear at your side, holding a stack of towels and waiting for you to choose a lounge chair or cabana, where they will then spread out your towels for you. According to Ciro Tacinelli, the director of marketing, the standard of service at the pools is to check in with each guest once per hour. It seemed every time I thought I might want a cool drink, someone would arrive and ask me if I needed anything. Snacks are served at the pools twice per day and ice-water and sunscreen are available for guests. Should you decide to get out of the sun for a while, staff will hold your seat for up to two hours.

The ocean in front of the resort, though lined with a beautiful sandy beach where sea turtles often bask in the sun, is a bit rough for swimming and water sports. However guests are free to use the equipment at next-door Kona Village, where they can boogie board or learn to stand-up paddle board.

The guests at the Four Seasons seemed to be a mix of families and couples. Other than lounging by the pool or snorkeling in the ocean, there’s a spa, golf course, fitness center with climbing wall and tennis courts, cultural center, and a kids clubhouse to keep guests entertained. The kids clubhouse had games and activities for all ages – from a small playground for the little ones to computers, Wii games, and a pool table for older kids. Kids and adults all seemed to love watching the manta ray feedings held in the lava rock pool weekdays at 1pm. Many of the kids even got the chance to touch and feed the rays on their own.

There are three restaurants and two lounges onsite at the hotel, all of which operate on a credit system where charges can be directly applied to your room (though you can also pay with cash or plastic). The Pahui’a restaurant serves three meals a day, including a lavish $34 breakfast that includes spreads of fruit, cheese, muffins, cereals, granola, juices, oatmeal and salads, plus an omelet station and rotating specials. The day I had breakfast, there was a miso soup station, waffles, french toast, and a perfectly cooked eggs Benedict. Other options are available a la carte as well.

At each of the restaurants, the hotel takes care to use locally produced, organic, sustainable products whenever possible. Some of the fish served is raised onsite and oysters are mined from the waters just off the golf course. There’s an onsite herb garden and several varieties of fruits and vegetables are grown on the grounds and used in the restaurants. The hotel also composts much of its organic waste and waters the grass of the golf course with water from underneath the lava rocks.

Aside from the impeccable, attentive, anticipate-your-every-need service, what I loved the most about the Four Seasons Hualalai was that despite being fairly large (there are 234 rooms plus additional private houses onsite), it felt like a boutique hotel. The rooms are located in two-story buildings scattered around the area, separated by lush landscaping and rocky lava outcroppings. There were plenty of other guests there during my stay, but the space was never crowded. With four pools plus beach chairs, I never saw more than maybe a dozen people in each area. The restaurants were busy but not full, and in the fitness center, it was easy to find an empty machine to use.

And the staff certainly didn’t make me feel like I was one of hundreds of other guests. I was called by name and never had to wait for assistance. As I watched others in the lobby, at the pool, and in the hotel’s restaurants, I noticed the high level of service wasn’t limited to just myself. In fact, at breakfast one day, after a tiny bird landed ever so briefly on the table of a couple who had gone up to the buffet, I noticed the staff immediately swoop in and reset the table, just in case the bird had stepped on the silverware.

So, after a stay at the Four Seasons Hualalai, am I a budget traveler no more? Probably not. I still appreciate a bargain and really just can’t afford to spend over $500 per night on a hotel. If you can….well then you probably don’t need my convincing to stay at the fabulous Four Seasons. But if the price is one you can afford for just a few nights, maybe for a special occasion like a honeymoon or birthday vacation, I highly recommend starting or ending your trip at here. From the beautiful grounds and inviting rooms to the fantastic customer service, the Four Seasons Hualalai is a perfect paradise on the Big Island.

This trip was paid for by the Kohala Coast Resort Association, but the views expressed are entirely my own.

Travel professionals: stop going the extra mile

by Tom Johansmeyer on

It sounds counterintuitive, right? Normally, customers expect that extra effort, and we complain constantly that we don’t get it enough. What we sometimes don’t understand, though, is that the extra effort is at the root of many of the customer service problems we encounter. Going the extra mile at the wrong time can be a disaster.

I remember a case presented at a conference I attended back in 1999 (yeah, it made an impression), when I was a consultant in the hotel industry. Some customer service guru was teaching us how to better serve our clients – which was pretty important, since our clients, the hotels, were in the service business. She discussed with us a bank teller who spent extra time with a customer – going that extra mile” – even though there was a long line waiting. The guru couldn’t summon enough praise for this teller. Even though everybody else was waiting, this teller put forth more than was necessary to make a customer happy.

Almost as soon as the story was over, people in different parts of the audience barked almost in unison, “What about everyone else?” The service aficionado spent several minutes ducking and dodging as a growing number of attendees hurled the lines of “I’d be pissed,” “That’s not good service!” and “Do you really believe that stuff?” She eventually recovered and finished her session, but the discussion at the bar that night was all about whether to please the one at the expense of the many.

Just about everyone has seen this problem from the three perspectives involved. I know I’ve had to serve the idiot, wait in line behind the idiot … and, of course, been the idiot. The last time I was the cause, I inadvertently looked over my shoulder and noticed the line behind me. Immediately, it dawned on me. The person helping me – because of my stupidity – was screwing everybody else.

That’s what prompted me to dig into this issue. I realized that, on occasion, going the extra mile for one customer can alienate many others.

If you’re on the service side of the desk, instead of rushing to help, consider the following criteria before committing plenty of time:

1. Is the problem legitimate?
If the customer/passenger has been wronged somehow, do everything it takes to fix the problem. If this isn’t the case, go to #2.

2. Can the situation reasonably be resolved?
A problem with no solution isn’t worth everyone else’s time. At some point, the madness has to stop.

3. What was the customer’s role in all this?
Is this a situation of the customer’s own creation (e.g., late for a flight)? If so, take this into account. Personal responsibility should be considered.

Speaking of personal responsibility, we have some obligations as customers, too.

1. Admit when you screw up
Don’t try to shift the blame and extract the best outcome reasonably possible. Confess, make it as easy and fast as possible to remedy the problem (that you created) and accept whatever alternative can be supplied.

2. Know when it’s time to quit
Don’t push for the answer you want when it’s clear you won’t get it. When defeat is obvious, move on.

3. Use other resources
Complaining at the airport, for example, is a waste of time after a while. Instead, call customer service, write a letter to the CEO (they are read) or turn to social media. Facebook, Twitter and blogs can be great ways to spread the word. Many companies monitor these environments, and the good ones will respond quickly (props to OGIO and Babies “R” Us).

We all love the thought of doing everything possible to help a customer, but sometimes, it just doesn’t make sense. “Reasonable” can do a lot to keep the lines moving and make everyone much, much happier. The best customer service, from time to time, is as little as possible.

[Photo by Larry Myers via Flickr]

Go Fast Cab brings text message taxi requests to Chicago

by Katie Hammel on

Go Fast Cab, a company that hopes to change the way you hail a taxi, is now offering service in Chicago. Rather than standing out on the street in the cold or rain, waiting impatiently for the sight of a taxi with an illuminated “available” light, all you have to do is text and a cab will arrive at your door.

Here’s how it works. You text your address to 777222 (777CAB) and the request is dispatched from Go Fast Cab to a local taxi company, who sends the next available car off to your location. Of course, that’s where the system has the potential to break down. At high volume times, you could be waiting a while (though you can text with the word STATUS for an update). You might wait just as long outside on the street-corner, but then at least you get to feel like you are doing something. You’ll also have the chance to flag down a cab from another company, whereas with Go Fast Cab, you’re pinning all your hopes on one dispatcher.

Still, on bad-weather days or for trips to the airport when I’m laden with bags, the idea of a cab showing up at my house, without me having to call and deal with cranky operators or endless holds, does sound nice. If you’re not in Chicago, you can still use the service too. The company, which started with San Diego, Los Angeles, and Orange County, has plans to expand Go Fast Cab to San Jose, Phoenix, Nashville and Charlotte.

Galley Gossip: Where did the service go?

by Heather Poole on

Recently I read an interesting article in the New York Times, Up, Up, and Go Away, about an ex flight attendant who worked for TWA in the 1970’s when flight attendants were known as stewardesses and stewardesses were as glamorous as movie stars and passengers were treated like royalty and flying was..well…just better – in every way possible! The stewardess featured in the article above wrote about a recent flight she took from Miami to Charlotte and the lack of customer service onboard the airplane, on the ground, as well as the downfall of flying in general.

She wrote…

I have experienced the decline of service along with the rest of the flying public. But I believe I have felt it more acutely because I remember the days when to fly was to soar. The airlines, and their employees, took pride in how their passengers were treated. A friend who flew for Pan Am and I have a friendly rivalry over which airline was better. Friendly, yes. But we each believe we worked for the best.

Well that’s funny because I think I work for the best airline, and that’s an airline that’s still in business. And for the record, I, too, take pride in my job, as well as the way I treat my passengers, and this is during a time when passengers bash airlines for sport. Hey, times have changed. Flight attendants have changed. Passengers have changed. Technology has changed. Every single thing has changed. Has it not?

She wrote…

Airlines offer valid excuses for cutting back service. But what are they gaining when passengers leave a flight disgruntled, mistreated and hungry? It is surprising how easy it is to please passengers. Cereal and lots of coffee in the morning can do wonders for someone who had to leave home at 4 a.m. Pretzels and peanuts handed out with drinks make a difference in an era of flight cancellations and long security lines.

Much like most memories, one tends to romanticize the past. I, too, worked when flight attendants handed out wings, playing cards and magazines, back when we had all the pillows and blankets a passenger could desire. I also served cereal as well as pretzels and three dinner choices – in coach – and trust me when I tell you just as many passengers complained about the service then as they do now.

“This is nothing but garbage!” one passenger shouted at me when I placed the penne pasta on the tray table in front of her. This happened in coach over ten years ago.

“Is this all you have?” is another response I heard often back in the day.

I also remember that airfares were three times what they are today, which enabled an airline to offer you three choices of garbage…I mean food…as well as amenities in coach. Sure ticket prices have gone up, but by comparison they’re cheaper than they were ten years ago. In 1995 I bought a ticket from New York to Dallas for $800. Last month I bought the same ticket for $350 – and that was for a flight during the holiday rush, which is the second busiest time of the year to travel!

She wrote…

What works best of all, of course, is a smile. I trained for six weeks to become a flight attendant. Although the main focus was safety, I spent almost as much time learning good service. Airline employees’ frustration and exasperation are all too evident to their passengers.

Yet as I stand at the door and greet my passengers with a smile on my face and a friendly “Hello, how are you?” half the time my greeting is either met with a sour face and goes unanswered or I’m told exactly how they are, which is never good. After four of five snide remarks I eventually stop asking how people are, I’m too afraid! Keep in mind, it’s not easy for me, either, but I still try to smile, even though I’ve been working just under the FAA legal limit. My layover is not the same layover experienced thirty years ago by stewardesses in the past who had 48 hours of free time before having to work one trip home. Based on my schedule of the last six years, I average 8 hours between the time I say “Buh-bye” and the time I say “Welcome aboard” and push back from the gate again.

She wrote…

Once, stuck on a tarmac in Newark for four hours, a planeload of passengers got McDonald’s hamburgers and fries courtesy of the airline.

Not only do passengers have to bring their own McDonald’s food onboard these days, I have to make sure that the passenger who keeps getting up and down and going into the lav with a cell phone in one hand and a crumpled McDonald’s bag in the other isn’t up to any funny business. While I, too, trained for seven weeks to become a flight attendant, learning good customer service skills, I was also sent back to training in 2001 to learn what to do in case of a terrorist hijacking. That’s why I might not be smiling as I serve drinks down the aisle in coach. I’ve got my eye on that passenger whose been acting a little strangely. A stewardess never had to carry hand cuffs, etc, in their tote bags, but a flight attendant does.

The decline in service is a direct result of ticket prices today, which is why our flights are always full, staffed with minimum crew, and why people who couldn’t afford to fly thirty years ago are flying today? And that, I think, is a good thing, in a way. The airlines are giving passengers what they truly want – affordable prices. Not embossed napkins. People are no longer willing to pay for service, and the airlines can’t afford to give it away for free, not anymore, not in this day and age. Which is why all you get on a flight is a cramped seat, a can of soda, and a paper napkin – in coach – while getting from point A to point B as safely as possible and for as cheaply as possible. If better service is desired, you have the option to pay for it by purchasing a ticket in one of the premium cabins. It’s up to you.

When I first started flying fourteen years ago, passengers in the premium cabins enjoyed the fine dining experience we provided, which is still pretty much the same service we provide in 2008. Only now, unlike then, the seats in first class and business class are always full. There are more top tiered frequent fliers battling it out for those oh so precious upgrades than ever before. A premium class passenger spends about $6,000 to fly from coast to coast, which in todays weak economy is hard for an executive to justify in an expense report to management, which explains why luxury airlines like EOS and MaxJet went out of business in less than one year.

And with all the electronic devices brought onboard today, passengers in our premium cabins don’t really want the long drawn out service of yesterday, no matter what they say, because when they want to eat, they want it now, and they want it fast, and when they’re done, they’re done!

“Take it away!” I often hear, and before the meal tray is even lifted from the table the computer is out and the fingers are typing.

What bothers me the most about these types of articles, and there are many, is the way in which people still want to compare flying back then to now. Can you really compare the two? No other industry in the United States is criticized as harshly, with such backwards thinking, as the aviation industry. When you talk about those glorious days when all the stewardesses were young and beautiful and wore hot pants and mini skirts and smiled as they lit your cigarette in the piano lounge onboard the 747 to Paris, keep in mind that flight attendants weren’t allowed to get married or have children and were subjected to periodical weigh-ins before their trips. Sounds good you say? Well don’t forget that with all the glamour came a lot of empty seats. Back then only the privileged could fly. So just remember that the next time you purchase a ticket and want to reminisce about the good old days.

Photos courtesy of (vintage black and white) Carbonated, (Passengers) Heather Poole, (Computer) Heather Poole

Galley Gossip: Why business class is the most junior position on the airplane (Plus a chance to win the book The Go-Giver)

by Heather Poole on

I like working in business class. What I like even more are the other flight attendants who enjoy working in business. Call me crazy, but I even like business class passengers. I do!

What I find interesting about business class passengers is that the majority of them find it hard to believe that the cabin they prefer to sit in is the cabin that goes the most junior when it comes to company seniority at my airline. Which tells you a little something about business class, or shall I say the passenger who sits in business class, as well as the business class flight attendant.

Sure there are only thirty passengers seated in business class on the 767 (three class aircraft), but haven’t you noticed just how much harder the flight attendants in that cabin work compared to the flight attendants in coach and first class during the five hour flight from New York to whatever west coast city you’re flying to? Take a look next time. It’s unbelievable. Just ask those poor passengers who got stuck sitting next to the business class galley where we park our drink carts and salad carts and meal carts and dessert carts. The service is long and elaborate and the passengers can be just a tad bit difficult at times, making that never ending service take even longer than it should. There’s nothing like seeing your fellow crew members relaxing on their jump seats when you’re just pulling up the cart to the front of the cabin to begin the salad service.

After thirteen years of flying, not only do I get stuck working the most junior cabin, I hold the most junior position in the junior cabin on the 767. Okay now face the cockpit and look at the aisle on the left hand side of the airplane, and that’s where you’ll find me. Don’t tell me you’ve never noticed that the flight attendant working on the left hand side (ME!) is much slower than the one on the right?

Here’s why…

1. Boarding. What flight attendant doesn’t appreciate a smooth boarding? Remember, boarding is the most hectic time of the flight for a flight attendant, especially a business class flight attendant who has to hang up all those black and blue coats in that teeny tiny closet. When working on an aircraft with two aisles, passengers tend to use the first aisle they come to when trying to get to their seat. Unless there’s a good “greeter” standing at the aircraft door directing the passengers to correct side of the airplane, all those passengers coming down that same aisle make it difficult for the flight attendant working on the left side to hang those coats the business class passengers are impatiently holding up. Forget about re-seating passengers, delivering pre-departure drinks, helping with luggage, and answering questions about connecting flights until everyone is seated and the aircraft is about to back away from the gate. And no, Sir, I can not swim upstream to hang that coat you are still shaking at me. Sorry, you’re just going to sit down and wait!

2. Jumpseat – The lucky flight attendant working on the left hand side of business class gets to sit smack dab in the middle of the aisle surrounded by passengers, passengers who are not usually very happy to be there, while strapped into an uncomfortable foldout jumpseat on takeoff. Trust me when I tell you that this is not where you want to be for any length of time, especially if there is turbulence in the forecast and the Captain has asked the flight attendants to stay seated a little while longer until we find that smooth and comfortable cruising altitude. Because when turbulance happens, all eyes are on me, and those bugged out eyes are analyzing my every move, which makes me a little nervous, which is why I just end up staring at the floor. That’s how I know that carpet is filthy, so if I were you I’d put those shoes back on!

3. Trash compartment. Flight attendants pick up a lot of trash onboard the aircraft. When there’s a lot of trash, you need a place to stow the trash, and that place in business class happens to be on the right side of the galley. This means the flight attendant working on the left side often times gets stuck holding the trash, trying to figure out how, exactly, to get across to the other side of the galley when there are two flight attendants busy working in the confined space. Have you seen how small that galley is? And yes, that is the exact reason why you’re still waiting on your drink, because I’m still holding your trash.

4. Oven. The oven is located on the left hand side of the galley, so the flight attendant working that side is blocked by a hot oven door that swings open and shut constantly throughout the flight. That is another reason why the flight attendant is still standing in the aisle with a silver tray piled high with dirty glasses, patiently waiting to get into the busy galley where everything is located, as the flight attendant on the other side runs up and down the aisle collecting trash, replenishing drinks, and handing out meals, while the passengers on the left side watch the flight attendant on the right side and think to themselves, where’s that lazy flight attendant on my side, I need a drink!

The first month I held coach on a widebody I thought it was a fluke. But oh how I took full advantage of that fluke, enjoying every single relaxing minute of it. The second month I held coach I chalked it up to summer travel. Our senior flight attendants have a tendency to take the summer off. And then something strange happened. I held coach for a third consecutive month, not a summer month, and while I was glad to be able to hold it (for dropping purposes), I had begun to get a little bored. I know, even I couldn’t believe it. But I actually found myself missing the hustle and bustle of business class as I sat on the jumpseat in the back of coach after a quick and easy beverage service.

There’s something to be said of being proud of your job, which is directly related to the kind of service you provide. At least I think so. Years ago when I flew international routes, I felt proud to be a flight attendant. There are times I even feel proud when I work in business class on the domestic trips. However, I don’t feel so proud when I run out of food in coach, which causes me to constantly apologize because we don’t have this and we don’t have that to a flight full of miserably cramped passengers. It’s not my fault!

Also, there’s something kind of nice about actually getting to know the passengers I serve, even the demanding ones, which is something that does not happen very often in coach. I don’t know why. I try. All of this made me wonder, am I a “Go-Giver”? I’ve been reading The Go Giver: A Little Story About A Powerful Business Idea, a book about how to achieve success by changing your focus from getting to giving, by putting others interests first, which ultimately leads to unexpected returns that lead to a successful and filled life.

According to the book, there are the five laws of stratospheric success…

  1. The Law of Value: Your true worth is determined by how much more you give in value than you take in payment.
  2. The Law of Compensation: Your income is determined by how many people you serve and how well you serve them.
  3. The Law of Influence: Your influence is determined by how abundantly you place other people’s interests first.
  4. The Law of Authenticity: The most valuable gift you have to offer is yourself.
  5. The Law of Receptivity: The key to effective giving is to stay open to receiving.

The five laws of stratospheric success actually describes just about every flight attendant I know, but it especially describes the flight attendants who actually enjoy working in the premium cabins. What a lot of people don’t know is just how successful a lot of flight attendants truly are. Sure most of the time they’re just serving drinks on the airplane, but ask them what they do when they’re not standing behind the two hundred pound beverage cart and you might be pleasantly surprised.

Just last week I flew with a flight attendant who only flies on the weekends because during the week he’s a psychiatrist at a hospital in New York. Though I’ve never met the man, there’s a doctor, a general practitioner, who works part time as a flight attendant when he’s not dealing with the sick on the ground. I know (and love) a flight attendant who owns a very successful event planning company, planning parties for well known celebrities. And what better place to find fantastic help for those parties than on the airplane? Of course we have tons of cops and nurses, as well as a few actors and published authors, and a couple musicians, and quite a few jewelry designers. I could go on and on. So the next time you’re on a flight and feeling a little bored, try getting to know your flight attendant. We’re actually a very interesting group.

Do you know a Go-Giver? I’d love to hear all about it.

Post a comment (any comment) by Friday, November 17, by 5pm and you’ll have a chance to win a copy of the book The Go-Giver: A Little Story About A Powerful Business Idea, by Bob Burg and John David Mann. Two winners will be chosen. Regardless of who you are and what you do to earn money, there is something for everyone to learn in this book. The principles taught will not only move you forward in business, but also in your personal life. Good Luck!

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Photo courtesy of: (passengers seated in business) Garyhymes, (flight attendant in the galley) Irishflyguy, (flight attendants on the jumpseat) Re-ality