Former TWA Flight Attendants Reveal What They Do and Don't Miss the Golden Age of Flight
Former TWA flight attendants reveal what they do and don't miss from the 'golden age' of flying...and where today's airlines are going wrong (and which ones are doing so) things right) Kathy Kompare and Stephanie Johnson have been cabin crew for more than two decades They reflect on a time when passengers dined on a "cooked-to-order rack of lamb" READ MORE: I'm an Expert Sleep and Here's How to Fix Jet Lag
The 1950s and 1960s are often seen as the golden age of air travel. But is the reputation deserved?
Here, two former flight attendants who worked in the skies of the mid to late 20th century reveal what they do - and don't miss this aviation chapter, as well as explaining where they think contemporary airlines are going wrong.
Kathy Kompare and Stephanie Johnson each spent more than two decades working as cabin crew for US carrier Trans World Airlines (TWA), which they say was known as the "epitome of sophistication" in the airline industry. at its peak.
Speaking to MailOnline Travel, they reveal that "service with a smile" is one of the hallmarks of those so-called " glamour" that they lack in contemporary air travel.
They also fondly remember the "wonderful food, filled with caviar and all the trimmings" and "Chateaubriand [a beef dish] and rack of lamb cooked to order".
The 1950s and 1960s are often seen as the golden age of air travel. But is the reputation deserved?
Here, two former flight attendants who worked in the skies of the mid to late 20th century reveal what they do - and don't miss this aviation chapter, as well as explaining where they think contemporary airlines are going wrong.
Kathy Kompare and Stephanie Johnson each spent more than two decades working as cabin crew for US carrier Trans World Airlines (TWA), which they say was known as the "epitome of sophistication" in the airline industry. at its peak.
Speaking to MailOnline Travel, they reveal that "service with a smile" is one of the hallmarks of those so-called " glamour" that they lack in contemporary air travel.
They also fondly remember the "wonderful food, filled with caviar and all the trimmings" and "Chateaubriand [a beef dish] and rack of lamb cooked to order".
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