50,000 Miles is the New 25,000, Why the TSA Doesn’t Work, and United Admits Looking at A380

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About Gary Leff

Gary Leff is one of the foremost experts in the field of miles, points, and frequent business travel - a topic he has covered since 2002. Co-founder of frequent flyer community InsideFlyer.com, emcee of the Freddie Awards, and named one of the "World's Top Travel Experts" by Conde' Nast Traveler (2010-Present) Gary has been a guest on most major news media, profiled in several top print publications, and published broadly on the topic of consumer loyalty. More About Gary »

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  1. Wish you had done a Hyatt suite upgrade list; then it would have been far more valuable.

    For example, a suite isn’t all about square footage or rack rate. The Hyatt Paris Vendome’s suite for points upgrade is a room in the attic (so I’ve heard). Well, not really the attic but top floor with dormer windows.

    To add my own two cents, the Hyatt Danang suite is awesome, Park Hyatt Saigon was great? Park Hyatt Sepul was ok (that one might be predictable based on
    Square footage).

  2. Give them a cookie so “healthy” no one will want them – and they won’t be missed when they cut them.

    Parker and co know how to cost cut better than anyone.

  3. “Coconut oatmeal bliss.” Oh. That is a low standard for bliss. I suppose I should look at this as AA looking out for my health, as it will guarantee that I will never again eat the inflight cookie.

  4. BBQ Boy doesn’t list his fee. And I’m baffled by the 4-hour wait every day at Franklin. Yes it’s good but who would wait that long more than once? I suspect it’s mostly tourists standing out there in the heat and humidity. It would be nice if Franklin had more pity on his patrons and added another meat cutter and cashier so that the wait wasn’t so long, but he sells out of brisket everyday, so he doesn’t need to.

  5. … just imagine .. they can park it at a remote gate at Frankfurt and save a bundle on those gate fees.

  6. The Ginnybakes cookies are actually really excellent. I think airlines should seriously look at serving mostly organic food to their first and business class passengers, as I’d much rather eat similar ingredients to what I use at home. And they should go further than BA, which stops at water that is “drawn from organic land”.

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