On Thursday, December 4, our AFA Inflight Service Committee Chairpersons met to discuss their ongoing work in representing our Flight Attendants and advocating for improvements in our workplace. Representing you at the meeting were Naomi Parcell (ANC), Ross DeJong (SEA), Todd Horn (PDX), Raymond Ramirez (SFO), Johanna Thomas (LAX pmAS), and Andrew Malone (SAN). MEC Inflight Service Committee Chairperson Chase Vandergrift (Alaska Brand) was also present. This meeting was primarily focused on the Alaska Brand; however, the 2026 meetings will jointly cover both brands.
The committee met with Senior Inflight Experience Program Manager Matthew Coder, Managing Director Inflight Services Training Randy Katz, Director of Food and Beverage Products Mita Padhi, Manager of Food and Beverage Planning and Programs David Rodriguez, Principal Food and Beverage Programs Manager Gracie Truex, Senior Food and Beverage Product Manager Jessica Johnston, Principal Product Manager of Service Strategy Megan Low, Director of Catering Operations Andrew Moyer, Director of Cabin Experience David Scotland, and other management representatives from marketing and IT.
The next committee meeting is scheduled for Thursday, February 26.
Topics of Discussion
The Committee discussed several topics during internal AFA-only conversations and when meeting with management. Some of the items included:
Alaska Brand Food and Beverage Product
- Premium Class Snack Basket Launch: The Premium Class Snack Basket is scheduled to launch on December 17 on Premium Long Haul flights.
- Elite Recognition Chocolate: Management is looking at dynamic loading of chocolate as a long-term goal to help alleviate supply issues on high-demand routes.
- Premium Long Haul (PLH) Pastry Service Ends: Based on Flight Attendant feedback, the standalone pastry service on PLH flights will end on December 17. The pastry will continue to be served on the breakfast tray on select routes, including Hawaii and JFK/EWR, DCA/IAD, but will be eliminated entirely from all other routes. Biscoff Cookies should replace the pastry and be served with the initial beverage in First Class on all other AM PLH flights.
- Base Plate Changes: Based on Flight Attendant feedback, the following changes will be made on 12/17 on Medium Haul and Long Haul routes:
- On Medium-Haul Routes, the dessert in the side bowl and white bean dip with crostini on the base plate will be replaced with a vegetable and hummus crudité in the side bowl and a bagged cookie (see heating instructions below), which should be placed on the base plate.
- On Long-Haul Routes, the elevated appetizer (roasted carrots or fennel slaw) on the base plate will be removed and replaced with butter and warm bread.
- First Class Cookies: Should be provisioned on an oven rack and transferred to meal trays before serving. The cookies should be placed in a warm oven that is switched off a few minutes before serving to remove the chill. The cookies should never be “baked” or heated for any amount of time at 200° or higher. In a cold oven, the cookies may be warmed on the lowest temperature setting for 5 minutes.
Catering Operations
- New Alaska Brand First Class Mugs: A problem has been identified with some of the First Class mugs, and kitchens will begin testing mug handles to ensure mugs in the system are not defective. Unfortunately, the response to this issue was slow due to a very low number of reports. If you encounter any issues with the mugs, including broken handles, chips, or cracks, it is very important to report these events in Block2Block using the catering feedback tool, every time, every flight.
- Facebook Reporting: Out of roughly 36,000 departures in November, broken First Class mugs were reported on only 16 flights. With so few official reports, Management could not see the true scope of the mug issue—despite many Flight Attendants discussing it on Facebook. While Facebook is great for sharing experiences within our community, it doesn’t get problems in front of management decision-makers. If you notice issues like broken mugs, please take a moment to report them using Block2Block or Safety Reporting every single time. Your report is essential—it is the only way our Inflight Service Committee and management can take swift, meaningful action. Let’s work together to turn feedback into real improvements. Your voice matters most when it’s heard through the right channels!
- New Alaska Brand First Class Trays: Future trays will be ordered with rubber pads underneath to prevent sliding on tray tables. These trays should begin to slowly appear throughout the system and will eventually replace the existing supply.
- New Alaska Brand Main Cabin Hot Cups: A revised main cabin hot cup has been selected and is expected on board sometime in late April or May.
- Seattle Future Kitchen: Alaska has just started construction on what will become the largest catering facility in North America. The facility is expected to be up and running by the end of next year and will bring much-needed improvements to catering operations in Seattle.
Cabin Product and Aircraft Interiors
- 737 Fleet Update:
- The 737-800 Fleet is still undergoing a dual upgrade program. Cabin refurbishment has been completed on 36 aircraft. Of those, 15 also got new seats and the 161-seat reconfiguration. There are still 23 aircraft awaiting new seats, with a forecasted completion date of June 2026.
- All 737-900ERs have been refreshed with tablet holders and an additional row of premium class in Row 10.
- 737-800 Fleet Lavatories: All three 737-800s with the reduced 2 aft lavatory configuration have been retrofitted with the new cabin, and the 3rd lavatory has been reinstalled.
- Exit Rows with Reduced Legroom: Management is aware that many passengers who are used to extra legroom in Row 17 have been disappointed when they board a reconfigured 737-800 with reduced legroom. These seats should no longer be advertised as having extra legroom, as they are included with Rows 11-15 as Main Cabin Preferred seating, which are simply located closer to the front of the cabin. Please continue to utilize passenger recovery tools, such as miles or a refund request, but also report any passenger satisfaction issues using ReportIt!
- Starlink Updates: Starlink is currently being installed on the first SkyWest E175, with the first 737 installation scheduled sometime in March.
- 787 Wi-Fi: The deployment timeline indicates that the 787 will not have Wi-Fi in time for next summer’s flying.
What The Committee Is Working On
- Reykjavik (KEF) 737 Service Testing: Service testing has begun for a new Long-Haul International service level launching on SEA-KEF next May. The Committee will continue to monitor these test flights and recommend changes to improve both the service flow and the passenger experience, as well as ensure the service is realistic for Flight Attendants to deliver.
- Long Haul 787 Service: The Committee is actively monitoring the changes management is making to the long-haul 787 service in anticipation of “Alaska-branded” flying launching early next year. We will also continue to advocate for a service model that not only creates a great passenger experience but is also feasible and practical to execute.
- Focus on Simplicity: As our service changes and evolves, the Committee will continue to emphasize to management that more steps and more work for the crew does not create an elevated experience.
We Want to Hear from You!
Do you have any other feedback for the Committee or items you’d like to bring up with management? Please let us know! Your Local Inflight Service Committee is your voice to management. You can find our contact information on the Inflight Service Committee page of the AFA Alaska + Hawaiian website.
K G says
The wet wipes. When our competitors provide the alternative hot towel prior to service like we also used to do, they return to collect the soiled towels with tongs and a vessel, typically the same tray the hot towels were served in, remember? This practice is in place because we are practicing basic hygiene and avoiding contaminants. We’ve all seen what people do with these wet wipes and hot towels, it is not just on the hands, people will use them to wipe down trays and armrests, after using it on their faces, backs of their necks and in their EARS! I’ve seen it all. If we must offer these wet wipes, can we add it to the silverware napkin sleeve or lay it on the tray? This way, when we are collecting and clearing them, we have gloves on, and they are already with the dirty dishes etc. for clearing. Collecting wet wipes directly onto your service tray is adding biohazard to a clean service surface, and we shouldn’t have to pick them up with our hands. Or could we be provided with extra tongs (not the food prep ones) and a container for when we go back through the cabin and collect these soiled wet wipes? … or just walk through first class with a trash bag for the wet wipe slam dunk.
Ed Smith says
This meeting failed to address the most significant topic currently affecting catering; pre departure beverages. Management needs to have this message pounded into them, that the only pre departure beverage service that works, is a bottle (not box) of quality water waiting at the seat for first class passengers. Period. Look at the A FAs work load, as prescribed. It indicates a very poor understanding by management of the reality of quality service on their narrow body aircraft. We had it right when we placed bottles of water out for passengers, before boarding began. If it ain’t broke, don’t try to fix it.
Christopher Colella says
Hello
I have noticed several passengers who have paid extra for Row 11, and are under the misconception that Row 11 is a premium cabin row ( They are surprised when I asked for a credit card for cocktails, as they are expecting complementary alcohol thinking it’s premium)…. Can you please address the added fee fir Row 11?
Also, on the new max, 800 with 16 exit seats, the passengers in 18 BCDE are paying extra, but really have reduced legroom…. The recap mentions Row 17 with reduce legroom, but can we please also address the same situation at 18 BCDE? Hopefully no extra charge to mislead passengers into thinking that there is more legroom.
Thank You