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12 November 2013
GA 712 CGK – SYD
Dep. 2245
Arr. 0930
Having worked for 2 full days in a hectic Jakarta, I was so ready to fly down to Sydney for some well deserved relaxing time as well as for handling some personal matters in the land down under for 3 days.
My trip to SYD had actually been planned and booked when Garuda first announced its B77W service to SYD back in April. Therefore, this service was supposed to be on its newest B77W but has been changed back to A332 because of the delay of the airline’s service to LGW. Garuda had planned to introduce a new kangaroo route from SYD to LGW via CGK, which is now pushed to May 2014. While the aircraft remained A332, I learned that the service for this route had been upgraded to the new J service (as opposed to the C service) that the airline has introduced along with the introduction of its 77W and on some of its strategic routes out of and into CGK.
I arrived at the airport 1 hour before the scheduled departure time. As a Garuda’s platinum, I went to the premium check-in counter where I was quickly greeted, checked in and escorted through special immigration lane and then to Garuda’s make shift lounge at CGK. Garuda’s lounge is still under renovation. It has certainly taken the airline long enough to complete the work. The friendly agent who escorted me told me that as the lounge had to be expanded into 2 levels to give room for the new F section, it had taken a long time to complete. However, he told me there was a possibility that the new lounge could be completed by year-end.
Boarding was soon called and when I arrived at the gate I realized that the load was light for that night – 28/36 in C and less than half full in Y. Entering the aircraft, I was greeted by the purser in dark blue kebaya at the door who directed me to my seat at 3H. Just as I settled on my seat, a Garuda girl in orange kebaya came to help me settle and asked if I would like to have any welcome drink. I later learned her name as Devi and she was assigned to my section in the flight
“Any welcome drink for you, sir?” asked Devi. “We have juices, water, soft drinks, and champagne.”
“Yes, please. I would like the champagne.”
While Devi disappeared into the galley, I noticed that a bottle of Evian has been placed in the bottle compartment under the armrest of the seat along with a pair of noise cancelling headset. I also noticed that the amenity kit has been placed on the armrest for each passenger.
Devi then came back from the galley with a champagne flute and a bottle of champagne along with a hot towel on a tray. Garuda serve Billecart-Salmon Rose for its Business Class.
As boarding was about to complete, a lady then boarded and occupied 3K. Because 3E/F were empty, I excused myself and moved to 3F after I got a signal from the purser that those 2 seats would remain empty.
Safety video was then turned on which went on for close to 5 minutes. Once completed, Devi was in full action again taking meal order from all the pax in our section. On the other asile, Yusni was also doing the same thing. The menu for the overnight service included a snack service after take off and a full breakfast service 1 ½ hours before arrival into Sydney.
“Hi Mr. UMD, can I take your after take-off drink order?”
“I will have a Japanese tea”
“Will that be a Gyokuro tea or the Genmaicha?” asked Devi. “They are both very good green tea”
“I know. I tried them 2 months ago on my NRT flight in F,” I said. “Genmaicha. Will you be serving it in a special tea pot and cup too?”
“Yes, we will. We will serve it just like how it is served in F. You seem familiar with our service already, Mr UMD!” said Devi with a big smile.
“Have you had a chance to look at our menu tonight, Mr. UMD?” asked Devi. “We will be serving light snack.”
“I can’t decide between the Udon and the Stir Fry Noodle.”
“They are both good. I myself prefer the Stir Fry Noodle,” said Devi.
“Since it is late, I think I will go with something soupy. So, Udon for me then!”
“OK,” said Devi. “How about your drink? What do you want to drink with your Udon?”
“Just water with ice.”
“Will that be a still or a sparkling water, Mr. UMD?” asked Devi.
“Sparkling, please.”
GA 712 CGK – SYD
Dep. 2245
Arr. 0930
Having worked for 2 full days in a hectic Jakarta, I was so ready to fly down to Sydney for some well deserved relaxing time as well as for handling some personal matters in the land down under for 3 days.
My trip to SYD had actually been planned and booked when Garuda first announced its B77W service to SYD back in April. Therefore, this service was supposed to be on its newest B77W but has been changed back to A332 because of the delay of the airline’s service to LGW. Garuda had planned to introduce a new kangaroo route from SYD to LGW via CGK, which is now pushed to May 2014. While the aircraft remained A332, I learned that the service for this route had been upgraded to the new J service (as opposed to the C service) that the airline has introduced along with the introduction of its 77W and on some of its strategic routes out of and into CGK.
I arrived at the airport 1 hour before the scheduled departure time. As a Garuda’s platinum, I went to the premium check-in counter where I was quickly greeted, checked in and escorted through special immigration lane and then to Garuda’s make shift lounge at CGK. Garuda’s lounge is still under renovation. It has certainly taken the airline long enough to complete the work. The friendly agent who escorted me told me that as the lounge had to be expanded into 2 levels to give room for the new F section, it had taken a long time to complete. However, he told me there was a possibility that the new lounge could be completed by year-end.
Boarding was soon called and when I arrived at the gate I realized that the load was light for that night – 28/36 in C and less than half full in Y. Entering the aircraft, I was greeted by the purser in dark blue kebaya at the door who directed me to my seat at 3H. Just as I settled on my seat, a Garuda girl in orange kebaya came to help me settle and asked if I would like to have any welcome drink. I later learned her name as Devi and she was assigned to my section in the flight
“Any welcome drink for you, sir?” asked Devi. “We have juices, water, soft drinks, and champagne.”
“Yes, please. I would like the champagne.”
While Devi disappeared into the galley, I noticed that a bottle of Evian has been placed in the bottle compartment under the armrest of the seat along with a pair of noise cancelling headset. I also noticed that the amenity kit has been placed on the armrest for each passenger.
Devi then came back from the galley with a champagne flute and a bottle of champagne along with a hot towel on a tray. Garuda serve Billecart-Salmon Rose for its Business Class.
As boarding was about to complete, a lady then boarded and occupied 3K. Because 3E/F were empty, I excused myself and moved to 3F after I got a signal from the purser that those 2 seats would remain empty.
Safety video was then turned on which went on for close to 5 minutes. Once completed, Devi was in full action again taking meal order from all the pax in our section. On the other asile, Yusni was also doing the same thing. The menu for the overnight service included a snack service after take off and a full breakfast service 1 ½ hours before arrival into Sydney.
“Hi Mr. UMD, can I take your after take-off drink order?”
“I will have a Japanese tea”
“Will that be a Gyokuro tea or the Genmaicha?” asked Devi. “They are both very good green tea”
“I know. I tried them 2 months ago on my NRT flight in F,” I said. “Genmaicha. Will you be serving it in a special tea pot and cup too?”
“Yes, we will. We will serve it just like how it is served in F. You seem familiar with our service already, Mr UMD!” said Devi with a big smile.
“Have you had a chance to look at our menu tonight, Mr. UMD?” asked Devi. “We will be serving light snack.”
“I can’t decide between the Udon and the Stir Fry Noodle.”
“They are both good. I myself prefer the Stir Fry Noodle,” said Devi.
“Since it is late, I think I will go with something soupy. So, Udon for me then!”
“OK,” said Devi. “How about your drink? What do you want to drink with your Udon?”
“Just water with ice.”
“Will that be a still or a sparkling water, Mr. UMD?” asked Devi.
“Sparkling, please.”
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