On the Ground: New York’s JFK Airport was its usual mix of activity as I parked, with Global Traveler CEO Francis X. Gallagher beside me. We were heading to the Middle East with Cairo as our first stop to meet clients. Heavy rain changed our original plan to use off-site parking, so we opted for the covered garage by the International Terminal entrance. After collecting our luggage we proceeded to the EgyptAir check-in counter. Fran had checked in both of us the night before, and the friendly EgyptAir staff quickly confirmed our destination and tagged our bags.
We did not have access to the EgyptAir lounge but asked about it. Security at JFK’s International Terminal was busy and felt disorganized at times, with bins continually cycling through and passengers hustling to gather items. At boarding we joined a separate priority line; walking past the rest of the passengers I noticed many families and groups. We boarded the Boeing 777-300, where a courteous flight attendant guided us to our seats.
Pre-Flight: We were seated in the first row, which provided extra legroom and a quieter experience compared with the rear of the cabin where families were seated. Amenity kits, headphones, bottled water, pillows and blankets were already placed at each seat. The seats were roomy and comfortable; cabin crew took our coats to avoid wrinkles and stowed our carry-ons in the overhead bins. EgyptAir does not serve alcohol on board, but attendants offered fresh juices— I chose orange for a small vitamin C boost as flu season approached. After takeoff, the navigation screen at my seat was helpful for tracking time and our progress en route to Cairo.
In-Flight: Each seat had an entertainment screen; I watched a compelling documentary about the Valley of the Kings and the pyramids that enriched my anticipation for Egypt. A variety of movies and programs in English and Arabic were available. Because our flight departed in the evening, dinner service began shortly after takeoff. Flight attendants used a service cart to present courses in sequence. While a printed menu was not provided in business class, the crew answered questions about the dishes. EgyptAir accommodates dietary needs and religious meal requests if notified before the flight. My dinner started with a shrimp cocktail followed by a beef entrée, finished with coffee, a cheese and nut selection and dessert—an enjoyable meal overall.
Midflight we encountered significant turbulence while crossing the Atlantic. It was unsettling, and the crew checked to make sure seat belts were fastened. Thankfully, the rough patch passed without incident.
After eating I reclined my seat nearly flat, wrapped in the soft blanket and appreciated the dimmed cabin ceiling and subtle aisle lighting that suggested a starry night. The environment made it easy to rest, and I awoke to breakfast service before arrival in Cairo. Breakfast was satisfying and accompanied by coffee and some reading material. Before landing we completed a short immigration form. Overall, the roughly 11-hour journey was comfortable and set the tone for visiting a country full of history and wonder.
TOP TAKEAWAYS:
◆ Although EgyptAir does not serve alcohol in flight, passengers may purchase alcohol in the airport and bring it on board; crew can store and serve it during the flight.
◆ If you have dietary restrictions or specific preferences, request special meals in advance or ask for a menu beforehand, as a printed menu is not always provided in business class.
◆ The airline provides simple seat stickers passengers can use to indicate preferences such as “do not disturb” or “wake me for meals,” a useful and thoughtful touch.