In the past years, I lifted off a runway about 150 times, which fortunately coincides with the number of successful landings. Accidents in aviation are becoming less frequent, while they are moving to geographical regions that use outdated equipment for lack of alternatives.
As a supporter of aviation and as a professional pilot (don't worry, I stopped flying aircrafts myself a long time ago) I know well how difficult it is to break a modern jet. Only wilful damage, gross stupidity or abysmal training can achieve that. It's unbelievable that such things still happen, even within global aviation alliances.
Who should one travel with? I am lucky enough to mostly travel with the most secure airlines worldwide, such as Cathay Pacific, Emirates, or Singapore Airlines. But what do statistics tell? Thai Airways uses the most modern A380, Turkish Airlines was recently re-elected best airline company in Europe, and China Airlines actually comes from Taiwan, one of the most modern countries in the world. France has a long tradition in aircraft construction; yet, of all companies, Air France seemingly leaves a lot to desire in regard to its pilot training. And of all companies, it is those companies who scrapped so many tonnes of flight equipment, and who count many more casualties than many other companies. However, is ten years without an accident reason enough to change the companies training culture? Just because there is a new training programme, will the young co-pilot answer back and order a "go-around" when the "seasoned" pilot balks his landing?
Unfortunately, one does not always have a choice. It's not always possible to take the train instead of a domestic Chinese flight, besides being able to analyse whether the pilot has a good or a bad day beforehand, or whether he is overworked. What use does the statistics have when the airline only existed a few months?
Specifically in Asia, there are plenty of brand new aeroplanes, which make Lufthansa's fleet look like scrap metal regarding statistics. However, is an Airbus that was produced in China as good as one produced in Hamburg-Finkenwerder? Of course, says Airbus. If so, then it should be possible to train pilots centrally, as well as monitor crew resource management.
In my opinion, there are way too many questions that cause worry. Even Asiana never had an accident with a Boeing 777 - yet, the current case shows that the cockpit crew made elementary mistakes, only because, exceptionally, the approach didn't match the standard. That's sad.
Why is good service so important again?
I'm writing to you today from China. Here I have learnt once again why good service is so important....
I'm writing to you today from China. Here I have learnt once again why good service is so important. If you want a customer to pay more than elsewhere, then you have to make the difference! You have to know what they like and anticipate their wishes.
Here in Shenzhen is the Grand Hyatt Hotel – I was here at least six times a year before Corona – and even stored some luggage in Shenzhen, so that I only had to fly with hand luggage. Liquids and such ... that was difficult on the plane.
It’s been over three years since I was last here, and I arrived to be greeted by an armada of hotel staff. My beloved Coke Zero was waiting for me in the car outside the airport. My luggage, which I hadn’t expected to see again, had been stored for three years and completely cleaned for my new stay. Everything was hanging in the wardrobe and the bathroom was neat and tidy. My razor was charged and my chargers stood on the desk. Of course, the fridge was full of Coke Zero and the white wine I had last drunk three years ago. Even the room service knew what I liked to eat.
That’s what hospitality really is. And we have to do the same at Jarltech. Always write down what our customers want and like. And when I go out to dine with a customer, I need to know whether they are vegan or if they don’t like pork, for example. Some customers want to be called and courted on a weekly basis, whereas others find this rather annoying. Some still prefer paper catalogues, others believe it’s environmental pollution. And all the better if a customer returns after three years, and I still have it all written down somewhere. Jarltech may not be a hotel, but we are a service provider that has to differentiate itself The difference is always in the details.
The world's smallest chef gives a guest performance in Usingen
It's finally back on: Our 3D projection dinner show »Le Petit Chef« will be back in our restaurant »Uwe and Uli« (www.uwe-uli.de) from the 11th of October...
It's finally back on: Our 3D projection dinner show »Le Petit Chef« will be back in our restaurant »Uwe and Uli« (www.uwe-uli.de) from the 11th of October 2023 to the 30th of April 2024. Personally, I always have fun enjoying delicious food with a bit of a show. Come by sometime – it's also great for Christmas parties with up to 20 people. And if you're a customer of ours, why not have your sales contact invite you next time you visit Jarltech? 😊
Have fun with the little chef!
Use our know-how power for yourself – free of charge!
We have the largest showroom in the AIDC industry in Europe, plus plenty of training rooms and an event location....
We have the largest showroom in the AIDC industry in Europe, plus plenty of training rooms and an event location. If you like, we will be happy to train your new employees or your customers’ employees here. You will find an overview and a virtual tour of the showroom on our website. We built these facilities for you – but apparently this is not sufficiently known yet. We can work together to make your staff better, or we can make our facilities available to you, and you can organise your own training for your staff or customers. Just as you wish. We are also happy to take care of airport or train station transfers. Just get in touch with your sales representative and we will do something for you!
Pure delight
I am proud of my team! This time I don’t mean the team from Jarltech, but the team from our restaurant »Uwe & Uli – Zuhause bei uns«....
I am proud of my team! This time I don’t mean the team from Jarltech, but the team from our restaurant »Uwe & Uli – Zuhause bei uns«. The gastronomic guide »Frankfurt geht aus« from the Journal Frankfurt and the Genussakademie awarded us first place in the category »Rhein-Main – feine Küche (exquisite cuisine)«. The joke is that we were not even mentioned there before, but achieved first place right from the start, which really doesn’t happen very often. A two-page article was published about us, a pure hymn of praise. For the kitchen, the service, the atmosphere. We awaited the awards ceremony like toddlers, and now we finally hold it in our hands. Years of work, sweat and tears have paid off – finally, the recognition we always strived for. A warm shower on the soul. I am very proud and equally overjoyed to have made this project possible. Initially a necessity, then later a hobby – I am there every day. I am delighted about every comment, and also about the fact that the team constantly works towards providing an even better experience for the guests. Thank you, thank you, thank you – it needed to be said. Feel free to drop by: www.uwe-uli.de