BNA deice

Screaming_Emu said:
I was on a shuttle America E170 jumpseat in LIT. Deice truck was broken, so there was no way to melt the morning frost from the wings. Pinnacle plane next door called our plane on ops and recommended we do that. Our captain assumed he was joking. Few minutes later, “so, guys. What do you think?”
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Ha! Just get the tug to drag the wings one by one up under the CRJ apu. That’s how I removed frost from myself during winter walk arounds in Winnipeg.
 
deadstick said:
It’s a difference in “pretakeoff check” and “pretakeoff contamination check. 121 has am approved, audited, ground deicing program that allows the use of the HOT tables. 135 does not and the HOTs are advisory only. They have to check. The best explanation I read is that in 121, the pilots have to trust the dispatcher, TSA agents, gate agents, bag loaders, flight attendants, etc, as part of the approved process. In 135, all that is on the pilots.
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Yeah. I do both actually! There was definitely a break down in the tree of trust in this particular incident. Haha

I wonder if F9 provided any kind of training to this vendor on deicing. If not, it may be something that needs re-evaluating.
 
Skåning said:
This is the first thing you've said that is not only coherent but I agree with.
Keep the bleeds off and flappers up when you deice!
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It's not the first. But I don't doubt you feel it is. Social media is a powerful suck, my friend. More powerful than small town gossips and global megalomaniacs. Poetry and prophecy are not meant to be explicit, only predictive.

Embrace the suck... or ... ... don't... and start connecting dots... ... ...
 
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Pilot advice: Before Landing Announcement: "The quality of the landing depends upon the quality of the tip! Act accordingly."

Getting paid... or even "real paid":

If you are a pilot: FLY YOUR PLANE!

If you are a sloron: work for McDonald's, flip the burger at 38 seconds per side and NEVER continue to land unless you are stabilized to Company SOP by 1000AGL... or what have you.

If you are a "pilot" for a big company these days, please understand that you are not particularly distinguishable from a McDonald's employee.

For easy reading, I'll put all of the fast-food pilot secrets in one big list:

  • Employees really do spit in the food. Be very, very nice to the person taking your order. Especially if you're in the drive-thru. Why people are stupid enough to be rude to the people who make their food is beyond me, but consider yourself warned.
  • Spit isn't the worst thing people do to the food at McDonald's. Food is thrown on the ground, stomped on, and a few other things I won't mention. Use your imagination.
  • The owner of one franchise I worked at threatened to fire me once. My offense? Refusing to use a case of lettuce that had expired TEN DAYS AGO. The lettuce was brown and just plain nasty. I threw it away anyway. I knew that legally, she couldn't fire me for that—and if she did, I would have reported her the second I received my termination notice.
  • Demanding that you are served "fresh food right off the grill" will not really get you fresh food. It'll get you a dried up hamburger patty dunked in grease so it looks fresh. It's insulting to ask for fresh food at a store where the food is actually fresh.
  • There's nothing McDonald's employees hate more than customers who come in and ask for fries with no salt or insist that their fries are cold even though they were just removed from the fryer. When you do this, it's the same as asking for a fresh hamburger—you'll get old fries dunked in the oil for 15 seconds. Enjoy!
  • Burgers and sandwiches are made to order. They do not just sit in a heating tray. Stop acting like you know what goes on behind the scenes. Some customers order burgers without ketchup or with extra pickles just so they don't get "one of those burgers that are already made." None of the burgers are already made, okay? You're wasting your time with special requests. Unless you truly want no ketchup.
  • McDonald's french fries are not vegan or vegetarian. They contain natural beef flavor. Seriously. Look it up on the official McDonald's website.
  • Your food isn't extra sanitary just because the grill workers wear gloves. Those same employees take out trash and even go to the bathroom without removing their gloves. I've also seen them scratch a few special places on their body while wearing gloves.
  • McRibs aren't always McRibs. McRibs take forever to cook, and orders have to be filled quickly (more on that later). In a pinch, employees throw hamburger patties in the McRib container and drench them with sauce. I never saw a customer return one, so I guess nobody notices.
  • Everybody wants to know what's in the Big Mac sauce. It's basically just thousand island dressing, pickles, and onions.
  • Never order breakfast at 10:29 a.m. unless you want them to dig your food out of the waste trays. At the end of breakfast (and throughout the morning), all of the extra food is thrown in a special trash can that is used only for expired products. A crew person or manager counts the waste at the end of breakfast, lunch, and dinner. Unless they're shorthanded. Then they count it at the end of the day or just make up numbers.
  • Never say, "and you idiots better not mess it up this time like you always do" after placing your order. Just trust me on this one.
  • It takes 38 seconds to cook one hamburger patty, and you can cook eight or nine at a time.
  • Each order must be assembled in a certain amount of time. I know that the entire order-taking process for drive-thru orders, from start to finish, is 90 seconds or less. I can't remember how long the grill team has to make each order, but I think it's around 25–35 seconds. I'll doublecheck with some friends who still work at McDonald's and update this article soon.
 
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I think the last time I ate McDonalds was when a friend reminded me the McRib was back in town and I made an obligatory drive-thru visit to get two sandwiches. When I got home I ate them and remembered why I never go there. McDonalds is good for two things, Egg McMuffins (the original, not the sausage version) and coffee when you're starting off on an early morning weekend adventure.
 
Boris Badenov said:
Three things. You called in sick and they called your bluff, stop off and get a double quarter pounder on the way to the occupational medicine shingle. "I think I'm dyin, Doc!" "Put this man on long term disability, stat!"
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Still, @knot4u is not wrong. Even while, er, convalescing, that coffee WILL keep you awake. Plus, one cup purchased in Pittsburg can get you free refills all the way to San Fran. Best $1.09 you'll ever spend! ;)
 
Boris Badenov said:
Only a senior Legacy pilot would bet dinner at Sizzler. If you double down, you might win a lifetime subscription to USA Today!
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I still owe Max that dinner. it’s like a decade late so it’ll probably be a more respectable steakhouse.
 
I'd also be interested to know if the deice crew read the time deicing began and ended with the types of fluids used to the flight crew.
 
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