The Art of Flying
by Cynthia Sin-Yi Cheng
August 26, 2008
Flying is a tricky thing these days.
I just have to say, it pays to plan. Here are two traveling tips from my recent trip to Canada:
Be Your Own Caterer
- Bring your own food for the boarding gate, plane, and in case of delays.
- Do your homework. Some airports have good culinary outlets; since time is usually tight, nail down the names and locations of the options before your trip.
- Last week, while traveling with a group of wine industry professionals, we broke out our own Canadian artisanal cheese spread at the boarding gate (see photo above). I had a Heineken with my cheese and was very content. Beats the very limited and unappetizing food options near our departure gate or the paid selections on the plane.
Pack a Change of Clothing in Your Carry-on Bag
- With airline service being at its lowest point, airlines don’t take responsibility for anything that goes wrong, so be prepared.
- When US Airways mistagged my luggage from New York to Buffalo and sent all my belongings to Florida instead, the lesson I learned was: prepare a light outfit in the carry on with minimal make-up and toiletries (that fit the carry-on regulations). When traveling these days, one can never be too prepared.
I’m dedicating this piece to my wonderful Canada trip travel mates: RD, JC, RC, KP, PS, MA, AA, and CM.
