More Leg Room For Tall Air Travellers

Press, Volume CIV, Issue 30724, 13 April 1965, Page 2

More Leg Room For Tall Air Travellers

IBy the Women’s Editor}

Tall travellers, who never quite know what to do with their legs towards the end of a long flight, will soon be able to stretch them as far as they will go on Qantas Boeing 707 V-jets. Four new designs of seats, planned for the comfort of the long-legged and for very short passengers who still like extra space, were being tested in the City of Geelong on its inaugural flight from Christchurch to Sydney on Sunday.

These deeper, lower seats, with higher foot-rests in the first-class cabin, obviate the complaint often heard on long flights that the seat edges press into the back of the knees and cause ankles to swell.

As the “guinea pig” passenger testing seats for leg space, I would have been happy to stay there a week, indolently reclining, being waited on with good food, some 36,000 feet above the summons of telephones. Each of the four prototype seats had minor differences, which will be assessed before selection by company experts. The next design on trial will have one side following the contour of the cabin wall to prevent pillows from slipping down when the passenger is asleep. Umbrella Escort Passenger comfort of body and mind extends to an umbrella escort down the gangway when it rains and the thoughtful omission of seats numbered 13. in case anyone is superstitious. Sunday’s flight of 2 hours 58 minutes from take-off at Christchurch airport to touchdown by full-instrument landing in Sydney was all too short for the 76 passengers aboard. It seemed we had hardly waved goodbye to Harewood when the lights of Mascot

twinkled a welcome through the clouds. Before-dinner drinks seem particularly mellowing when idling along at 565 miles an hour, knowing the outside temperature was 90 degrees below freezing point. More than half-way across the Tasman dinner was served. On the tray was a lobster canape, roast saddle of lamb, a tiny pot of mint jelly, potatoes and peas. There was also trifle, cheese, biscuits, a bread roll, and coffee. Flying Hotel Nothing has been overlooked in this sleek, flying hotel. A mother travelling with a baby can call on the hostess for disposable napkins, comforters, plastic bibs and safety pins, if she has forgotten them in the last-minute rush to get to the airport on time. The aircraft carries 15,000 different items for the convenience of passengers, from tooth brushes to champagne, coathangers to electric razors, or a piece of pumice. There is enough linen to stock a small hotel and, to give an indication of the amount of cutlery on board, there are 180 grill knives and 228 tealspoons.

“Lei” bags are stowed in a refrigerator for women passengers who may wish to take home a floral garland on a trip from Honolulu. The two compact galleys are equipped with ovens, hot plates and refrigerators. A coffee-making machine produces 12 cups every three minutes, using a secret blend of coffee to suit the taste of Australian, American or European passengers.

Cabin services staff at Sydney airport work at high speed on the day of departure checking equipment aboard and stowing it away ready for take-off. The food is precooked in Sydney, deep-frozen and reconstituted in the aircraft ovens at jet-age speed.