Aviation Memorabilia Newsletter

Trev Trower sends his recollections in reference to NL # 1430

What a very interesting newsletter, I had completely forgotten the 'Cabbage Patch' business.

After the incident the pilot, Mickey Found was telling a small group of us what actually happened on that flight and one of the flight attendants told me how he was able to escape unharmed. I believe the DC-8 was fin 813 and wasn't that plane lost on a training flight at Ottawa (YOW)?

(Editor's note: Fin 813 was indeed lost in a training accident at YOW on May 19, 1967).

I seem to remember that when the plane was back in service we were working a trip to London, England (LHR) and my co-worker, F/A B. Kinahan I believe, noticed that the plane was not flying smoothly - every now and then would make an almost imperceptible little wobble which after a while made me feel a little nauseous; what wonderful days those were.

How many will remember when we introduced 'Banquet Service' to our first class passengers. I worked the first DC-8 trip Toronto (YYZ) to Vancouver (YVR) where that service was provided and I was very impressed. A supervisor was on board (Frank St. Hilaire) to ensure our service standards were the highest possible (no pun intended), mind you,  after all those years much of the detail is gone. but what I do recall was that the purser would go to the flight kitchen an extra hour before the flight and check the food and equipment. It wouldn't do to have a 'Beef Wellington' if we didn't have a carving knife to carve the beast.

The menu included consomme, crab meat au gratin, served on a scallop shell, roast pheasant, Turbot, salad, croquembouche, des fruit, cheese. and finishing with coffee and liqueurs, and,  do you remember the days when cigars were offered after dinner in the First Class and a hostess to entertain? Flying first class with Air Canada was very special in those days.
.
The first class was always a full load and I remember how the passengers were treated. and after the passengers were served their "standing ribs of beef" from the trolley. we would take a moment or two to carve the beef for the pilots.

My goodness, was that really fifty+ years ago? The economy class meal standard was also excellent, a choice of filet mignon or chicken kiev and a third option of fish. The menus were changed often to ensure our frequent flyers would not be offended by a repeat menu.

We could bend over backwards and do flying somersaults, but there was always some-one to tell us and the world that his meal was pre-chewed and semi digested and the reporter who made these comments caused our management a lot of unnecessary work and stress.

I don't travel anymore but I imagine Air Canada has still the finest pilots in the world.

Best wishes,

Trev Trower