United Flight Attendants Aren’t Welcoming to Welcome Beverages

In a case of what one might call “too little, too late” United Airlines has introduced water bottles to its flight attendants. The airline says the move will help keep their hydration levels up as they serve passengers. However, many staff members are saying that this is not enough and should have been done earlier in order for them to maintain proper hydration levels

flight attendants are not welcoming to welcome beverages, and the United Airlines flight attendant union has said that it will fight for better working conditions.

United Airlines has reinstated its practice of offering pre-departure Welcome Beverages to premium class passengers, after resuming the sale of hard liquor aboard flights on November 15.

And the union representing the airline’s flight attendants isn’t thrilled about it, albeit not for the reasons you would assume.

ADVERTISING

What’s Hot Right Now

No, this is more about COVID-19 safety than it is about additional alcohol in an age when its ubiquity has led to countless altercations on flights.

According to Matthew Klint of the aviation blog Live and Let’s Fly, the union is worried about feeding premium class guests who are removing their masks to drink while others board. And, from December 1, such beverages will be served in glasses, raising concerns about viral transmission.

“Before our opposition to the restoration of this service is misunderstood, we want to be clear: this is not about Flight Attendants refusing to provide this service to guests on board.” Flight Attendants, more than any other United Airlines employee, want to go back to normal on the plane as quickly as possible,” the Association of Flight Attendants (AFA) stated in a statement to Live and Let’s Fly. “In August of this year, two routes out of SFO were used to test the processes for returning the Welcome Beverage to the cabin. We quickly expressed our concerns to management about the resumption of this service, citing the tighter closeness to passengers that Flight Attendants would be forced to work in while moving about boarding passengers and their luggage in order to provide this service.”

This includes worry for travelers wearing masks who will go by unmasked passengers while sipping their drinks.

“This “visual” presented is in sharp contrast to the messaging passengers were exposed to prior to boarding regarding the necessity to cover your nose and mouth with a mask pursuant to federal laws,” according to the AFA. “We are concerned that this will just add to the difficulties faced by Flight Attendants attempting to comply with the Federal Mask Mandate.”

United does not seem to be changing its mind. On all mainline flights today, November 23, the Welcome Beverage was reinstated.

Lavender Coconut Macarons: light and airy coconut macarons with a lavender buttercream filling.

Macarons have quickly become one of my favorite culinary creations. But it wasn’t always like this. I must have attempted to make macarons five times in college. My cookies turned out as sad, tiny puddles that melted all over my baking sheet each time. I despised macarons and didn’t think I’d ever be able to make them properly.

Now fast forward to the present. I have figured out l’art de macarons after endless trials and half-fails. I invented a recipe that yields the lightest, airiest macarons possible.

All of this is to imply that if you believe macarons are out of your reach, I highly advise you to give them a try!

It’s all about the folding and drying, of course.

Keep a close eye on the way your batter falls off the spatula. 1/2-inch thick ribbons that flow gently into the batter, like lava, are what you’re searching for. The batter should have a small resistance to it, as though it wants to be solid but is being pulled down by gravity.

Before putting the macarons in the oven, they must dry out for at least an hour. This will aid in the puffing up of the macarons while they cook, resulting in a lovely, thick macaron. If you follow these guidelines, you should be able to make a flawless macaron.

Now let’s go on to something else. Zainab of the Blahnik Baker is the only reason for the creation of a coconut macaron. My wonderful blogger buddy is expecting a baby boy at the end of the month. I’m so pleased to be a part of a virtual baby shower organized by a group of her blogging friends!

Zainab reigns supreme over everything tropical. This gal understands how to infuse bright, zesty tastes in baked products, from her Pina Colada Ice Cream to her Key Lime Cupcakes. What’s her favorite? Coconut! These Lavender Coconut Macarons are dedicated to Zainab, her husband, and their upcoming baby boy.

Check out the rest of the postings from my blogging pals. This virtual shower has some fantastic presents!

Cupcakes with Blackberries and Coconut | Baking a Moment Blueberry The Spiffy Cookie’s Coconut Meusli Bars Popsicles of blueberry-ginger coconut cheesecake | Caramel Coconut Cluster Bars from Floating Kitchen | Eats Well with Others Coconut Breakfast Pudding with Sauteed Nectarines | Cooking and Beer Coconut Cake | I am Baker Coconut Cream Pie Ice Cream | The Recipe Rebel Coconut Energy Bites | The Kitchenarium Coconut Key Lime Angel Food Cake Roll | Flavor the Moments Coconut Key Lime Angel Food Cake Roll | Flavor the Moments Cookie Bars with Coconut and Key Lime Pie | Two in the Kitchen Coconut Key Lime Macarons | Coconut, Lime, and White Chocolate Milkshake | Coconut Pineapple Banana Smoothie | Sweet Coconut Pineapple Fried Rice with Shrimp on the Bitter Side | Healthy Nibbles and Bits Luci’s Morsels | Coconut Sweet Potato Muffins Grandbaby Cakes Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple | A Cookie Named Desire Double Chocolate Chip Cookies with Toasted Coconut | The Cooking Actress Key Lime Coconut Button Sandwich Cookies | Culinary Concoctions by Peabody Key Lime Coconut Pound Cake | Culinary Concoctions by Peabody Chez Catey Lou Mango Coconut Donuts | Jessica in the Kitchen Mango Coconut Smoothie | Jessica in the Kitchen Keep it Sweet Desserts | Mango Summer Cake Pina Colada Pie | Life, Love, and Sugar Mini Coconut Cream Pies | Hip Foodie Mom Club Narwhal Spiced Lentils with Toasted Coconut | This Gal Cooks Toasted Coconut Banana Meringue Pie | The Sweet Tooth Life Triple Coconut Rum Layer Cake | bethcakes Tropical Pineapple Coconut Sangria | Shared Appetite White Chocolate Coconut Key Lime Cookies | Culinary Couture White Chocolate Coconut Key Lime Cookies

Zainab, I congratulate you. I’m really looking forward to seeing the little boy.

Follow Broma on these social media platforms to stay up to speed on all she’s doing:

Sarah Fennel is the author of this piece.
Time to prepare: 1 hour and 30 minutes
Time to prepare: 17 minutes
1 hour 47 minutes total
1 batch yields 30-40 macarons.

Sarah Fennel is the author of this piece.
Time to prepare: 1 hour and 30 minutes
Time to prepare: 17 minutes
1 hour 47 minutes total
1 batch yields 30-40 macarons.

Scale:

1x2x3x

Sarah Fennel is the author of this piece.
Time to prepare: 1 hour and 30 minutes
Time to prepare: 17 minutes
1 hour 47 minutes total
1 batch yields 30-40 macarons.

Ingredients

Macaron recipe

a third of a cup of almond flour
a total of 112 cup powdered sugar
3 big room-temperature egg whites
a pinch of salt
14 cup white granulated sugar
12 teaspoon extract de coco
Garnish with dried lavender

The buttercream is made using

a quarter cup of whole milk
1 tablespoon lavender flowers, dried
4 tbsp unsalted butter (at room temperature)
vanilla extract (1/2 teaspoon)
a total of 112 cup powdered sugar
10–15 drops purple food coloring (or a combination of red and blue)

Instructions

Sift the almond flour and powdered sugar into a medium mixing bowl through a fine mesh sieve. Repeat the sifting process two more times. Each time you sift, you should be left with little almond grains. After each sifting, toss them away.
Whip the egg whites and salt on high speed for approximately 2 minutes in a standing mixer with a whisk attachment (or in a mixing dish with a hand mixer) until soft peaks form. Continue to beat for 1 minute, or until very stiff peaks form, adding granulated sugar and coconut extract as needed. The egg whites should have a frothy texture and keep their form well.
Pour the powdered sugar mixture over the beaten egg whites with care. Fold a spatula into the middle of the mixture, scooping down to the bowl’s bottom and then scooping up along the bowl’s side. With your spatula, make a rough circle: center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out Your two ingredients should slowly but steadily come together. Continue to fold the mixture until it resembles molten lava: huge ribbons should drip down into the bowl, unbroken by air, and the whole mixture should slowly ooze downwards like molten lava when you pick it up with your spatula.
Scoop the mixture into a large pastry bag fitted with a 12 inch tip. Pipe 114-inch rings onto 2-3 parchment-lined baking sheets, allowing 114-inch between each macaron. Pipe from exactly above the macaron, so your pastry tip is perpendicular to the cookie sheet, to form equal circles. With one hand, squeeze the pastry bag from the top while steadying the tip with the other. To finish your macaron, spin the pastry tip in a little spiral and raise upwards at the same time after you’ve piped your circle. Add 2-4 dried lavender flowers to the macarons as a finishing touch. Allow at least 1 hour and up to 2 hours for macarons to air out.
Preheat the oven to 300 degrees Fahrenheit. Macarons should be baked for 17 minutes. Before icing, let the cookies cool fully on their trays.
To prepare the buttercream, in a small saucepan, mix the milk and lavender flowers and heat until the milk just starts to boil around the edges. Allow to cool to room temperature after turning off the heat. Strain the lavender flowers from the milk into a small basin using a fine mesh strainer. 2 minutes to beat the butter and vanilla extract until light and frothy. 1 minute longer after adding the powdered sugar, infused milk, and food coloring, beat until light and fluffy. Fill a tiny pastry bag with the mixture and a 12 inch tip. Frost and serve your macarons after they’ve cooled.

Notes

*There are a plethora of video tutorials available that demonstrate proper technique for all stages of macaron making—take a look!

A regular bit of advice from a TV producer, according to Jerry Bruckheimer.

“You must be honest with yourself about your talents, in my opinion. That is the most challenging job.”

“You can’t be scared of working long hours or putting in a lot of effort.” Sacrifice is necessary.”

“You can’t do something half-heartedly; you have to give it all you’ve got.”

“You must begin from the beginning and complete each duty.” That was done so that I could understand what the rest of the group was up to. It wasn’t by chance that I ended up where I am today. It took an inordinate amount of time.”

“It’s my responsibility as a producer to get things to go my way, and that takes tenacity.” You’ll need to make an impregnable case for it. Every day, a plethora of distractions battle for your attention, aiming to keep you from accomplishing your goals. You’re continually attempting to convince people that supporting your project is the right thing to do.”

“Even the most successful individuals have reservations.”

“You must learn from your mistakes.” I’m not going to do them any longer.”

“Every day, you make mistakes.” And the key to making mistakes is to do them early in the game, which signals that you’re engaged. So don’t be afraid to take part.”

“I believe you think about your mistakes and try to learn from them.”

“You put your faith in people who don’t always deliver.” And they’re mistakes, and you shouldn’t work with them again. It’s rather straightforward.”

“Fear of failing is most certainly what drives me.”

“If you live in a religious culture, this validates your beliefs.”

“Every time you can create something that reaches a large audience, it’s incredible.”

“We’ve used something on television that I truly enjoy… The process is what it’s called. “I’m a big fan of the process.”

“Whether on a ship or elsewhere, there are heroes who rise above problems.”

“It’s vital to defend your work; else, someone else will take credit.”

“You’ve got a real problem on your hands if you put all your eggs in one basket and it blows up.”

“Well, I’m not one to delight in the past.” “I’m always looking forward to the next one.”

“I should have had greater faith in myself.” I think I might have done more if I had believed in myself sooner.”

“College is the best moment of your life,” says one student. Since you’re so young and have so much ahead of you, I hate to say that. College, on the other hand, is a dream come true. After all, you do carry some responsibility. You must attend class and get high grades, but it is a wonderful time, and I hope you enjoy those days since they are the best.”

“All I wanted was to live a life that was a little better than what my parents had as German immigrants.”

“As a kid, I was always good at organizing and putting things together.” Despite the fact that I was never a very great athlete, I was able to organize a baseball team, get a sponsor, and obtain entrance into a league. Hockey gave me a sense of accomplishment. At the time, I was ten years old. So I’ve had that skill since I was a child. Despite this, you’re always doubting your talents. The majority of the people I deal with, even the most talented, are insecure. They’re always looking for a better way to do things. And I’m no different. I think of it as striving to be the best in whatever you do.”

“I was always looking for ways to entertain myself. We have such hectic lives, and many of us despise what we do. Despite the fact that it was not his genuine calling, my father spent his whole life as a salesman. He looked forward to his two-week vacation every year, and he used to tell me, ‘Whatever you do, make sure it’s something you actually like so you don’t just look forward to your holiday.’ I like watching movies as well.”

“I had no clue how I was going to do it, but I knew I needed to go into the movie business.” It was incredible. I had no desire to work as an actor or a director. It didn’t seem to matter. In some way, I had to be a part of the thing I loved.”

“[Advice for first-time or prospective producers]” Get down on the ground and start working. Take any employment that will allow you to get your foot in the door. If you’re good, you’ll go up so swiftly once you get through the door that you won’t know what hit you.”

“I don’t consider what I do work when compared to how my father made a living.” He was on his feet the whole day.”

“I like immersing you in a new environment and teaching you how to navigate it.”

“From the back of the theater, I can watch an audience laugh, cry, and be moved by what I perform.” I have the capacity to entertain people from all around the world. It’s nice to be able to give someone that gift.”

The narrator states, “We’re in the transportation sector.” “We relocate people from one place to another.”

“There are two forms of success, in my opinion. There’s critical success, which I’ve attained in a little way a handful of times in my career. There’s also the issue of financial success, which I’ve achieved. In the end, it’s the financial success that matters. You want people to remember your name. If I had a run of commercially disastrous films under my belt, I wouldn’t be sitting in this office. I’d be living in a one-bedroom apartment with glowing reviews adorning the walls.”

“I’m proud of what I’ve achieved in terms of brand development.” “Seeing my name on an image now has significance, and people are aware of what to anticipate from me.”

“I anticipate no one to show up every time I make a film; I expect it to be my last.” I have a sneaking suspicion that they’ll all fail. “I’m completely afraid.”

“I think my success stems from a single fear: failure,” says the author.

She adds, “A lot of movies inspire me to do what I do.”

“I hope that after I’m gone, I’ll leave behind items that will entertain and educate future generations for hundreds of years.”

“Now all I have to do is keep looking forward and imagining what will happen next.”

“I have a few vices, including automobiles. When I was 17, I saved every dime I had in order to buy a car, which cost about $800. It was a 1957 Plymouth convertible. I remember having a 1960s Corvette at some point in my life. That’s still one of my favorites. My pickup is a 1949 Chevrolet. I have a 1967 Shelby Mustang from the film Gone in 60 Seconds, as well as antique 1940s tractors.” I usually drive a BMW these days.”

“I just had one of the most exciting experiences of my life, and it had nothing to do with a film.” While playing in a celebrity hockey game, I scored a goal off a pass from Wayne Gretzky. “At long last, I can unwind.”

“Look, I’ve made enough money to never have to do another show,” she explains, “but I love what I do, and I’ll keep doing it as long as I enjoy it.”

“I’ll eventually lose my guts and my golden touch, but I’ll never retire.”

Michael Bay quotes are also fantastic.

Watch This Video-

flight attendant job
flight attendant pay
southwest flight attendant