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Southwest Airlines Is in Hot Water After Serving Tea

Southwest Airlines Is in Hot Water After Serving Tea

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A Tennessee woman is suing Southwest Airlines for serving 'extremely hot water'

Southwest Airlines is in some hot water for serving a cup of tea that allegedly burned an airline customer, according to Global Travel Industry News.

A Tennessee woman is suing the airline for $800,000. Angelica Keller filed a lawsuit on Tuesday over the alleged Dec. 28, 2011 incident. The cup of hot water was placed in another cup that contained a tea bag and condiments and was presented to Keller, who was seated in the front row of the plane which does not have tray tables.

In the suit, Keller claims a flight attendant served her "extremely hot water" on flight 955 from Nashville and Houston. The "plaintiffs efforts to extricate the tea bag from its position of being wedged between the tilted paper 'hot cup' of extremely hot water and the shorter clear plastic soft drink cup, the extremely hot water spilled into her lap at her groin area," according to the lawsuit.

Keller suffered blistering skin, second-degree burns, and permanent scarring from the incident, said her lawyers.

"Our Customers' comfort is our top priority at all times, and we safely serve about 100 million drinks onboard every year," said Southwest Airlines spokesman Chris Mainz. "The referenced event is unfortunate, and we are currently reviewing it. We can't provide additional details due to the pending lawsuit that was filed."

Tayler Stein is a Junior Writer for The Daily Meal. Follow her on Twitter @TaylerSteinTDM.

TikToker backtracks after claiming he grilled a steak on a Delta flight

A comedian from New York is feeling the heat after he uploaded an unconventional cooking tutorial on TikTok.

Marcus Monroe recorded a video where he was “grilling” a steak over a fire he set in the toilet of a Delta airplane amid a flight. The next scene shows him carrying a plated steak back to his seat in the cabin of the aircraft.

“They don’t have hot meals anymore on airplanes so… I come up with a solution,” Monroe reportedly wrote in the caption. The video has since been deleted, but screenshots were picked up by other outlets.

Credit: marcusjmonroe / TikTok Credit: marcusjmonroe / TikTok

“Ain’t no way𔅽 that’s an ERJ. 2 The FA would’ve noticed and smelled it 3 The pilots would’ve known there was a fire in the toilet because they have sensors. That plane was still on the ground and they did this just for likes,” one person tweeted.

“He needs to be banned from flying. ” another added. “This is so dangerous. ”

After backlash on both Twitter and TikTok, Monroe claimed that the entire scene was staged and was just a prank.

“I sincerely regret the confusion and difficulty caused by the original bathroom video, which I’ve removed,” Monroe said in a since-deleted tweet. “As a comedian, I intended only to make people laugh, but I recognize that I went about it the wrong way. As this video shows, the illusion was created by a lighting effect.”

Delta also commented on the incident and said that the video was “no joke” to the airline.

“Our teams investigated the situation and have been in contact with the customer,” a spokesperson for Delta told Fox News. “Fortunately, the video is fabricated and the customer has removed the video. Appearing to go around safety regulations on board aircraft is no joke to us.”

Southwest Airlines apparently got in on the drama too and retweeted the video with the caption “We have no words. Other than please don’t even think about cooking a steak on one of our flights.” Southwest has since deleted the tweet.

This is not the first time Monroe has dealt with backlash over a staged prank on a plane. In another TikTok he uploaded in mid-November, Monroe filmed himself cutting the hair of a passenger sitting in front of him because it was blocking his TV. “She’ll think twice now,” he wrote in the caption.

Several commenters pointed out that the “hair” looked too fake to be real and couldn’t get over that Monroe had gotten scissors passed TSA.

American Airlines to restore hot-food service at lounges

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American Airlines is bringing back hot food to Admirals Club lounges starting next week.

The Fort Worth, Texas-based carrier has reopened up to 15 of its lounges since closing them all during the spring. Since the lounges first reopened, only prepackaged snacks and full-service bars (where allowed) have been customers&rsquo only options at the lounge.

But hot food is set to return to the lounges beginning Wednesday (Aug. 12), part of what American calls a &ldquophased reopening strategy&rdquo for the clubs. Additional food-for-sale items will be added to the line-up on Aug. 19.

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With the move, American would be the first of the so-called &ldquoBig 3&rdquo U.S. airlines to return hot-food service to its lounges. Both Delta and United are both still offering only individually packaged food selections at the lounges they&rsquove reopened.

While American&rsquos menu options will be limited, offerings planned by the airline include:

  • Complimentary breakfast beginning on Aug. 12, with options of customizable scrambled eggs or oatmeal
  • Complimentary lunch beginning on Aug. 12, with options of customizable mac and cheese and soups of four different flavors (garden vegetable southwest corn tomato portobello butternut squash)
  • Food-for-sale beginning on Aug. 19 sample items such as deep dish pizza at Chicago (ORD) and sliced brisket sandwich at Dallas (DFW), with other vegetarian and gluten-free options

To adhere to CDC guidelines and to reduce touchpoints, the airline has said that gloved and masked team members will prepare the food &ldquobehind protective acrylic screens at a safe social distance.&rdquo Customers can &ldquoaccess&rdquo food-for-sale items using QR codes.

&ldquoOur guests tell us they&rsquove been eager for their menu favorites to return, and we are excited to bring those items back [&hellip],&rdquo said Janelle Anderson, VP of Global Marketing & Digital at American.

The airline is not yet planning to bring back self-serve areas or shower facilities for guests. It also said that it will limit capacity at its lounge areas to 50%.

The announcement comes as some airport lounges in the U.S. &ndash whether they are operated by a domestic or an international carrier &ndash are beginning to reopen with drastically scaled-back service. As part of the industry&rsquos confidence-building measures, many operators are emphasizing hygiene in these lounges. Measures include the installation of plexiglass shields at service desks, increasing cleaning and disinfecting frequency and posting signs for social distancing. Still, some lounges &mdash such as American Express&rsquos popular Centurion Lounges &mdash remain closed indefinitely.

For American, though, its lounge reopenings have focused on its hub airports. The return of some services &mdash such as hot food choices &mdash come as American and other airlines try to get a sense of what customers service might look like in the pandemic era. While closing down its Flagship Lounge and other exclusive offerings does come at a disappointment to some of the higher-fare customers, resumption of some of these services does seem promising.

Unfortunately, the carrier has not yet announced when other lounge locations will reopen. As of Thursday (Aug. 6), the list of reopened Clubs in the U.S. include:

  • Charlotte (CLT) &ndash Concourses B and C
  • Chicago O&rsquoHare (ORD) &ndash Concourse H/K
  • Dallas / Fort Worth (DFW) &ndash Terminals A, B, C and D
  • Los Angeles (LAX) &ndash Terminal 4
  • Miami (MIA) &ndash Gate D30
  • New York Kennedy (JFK) &ndash Terminal 8 (in the Flagship Lounge)**
  • New York LaGuardia (LGA) &ndash Concourse D**
  • Philadelphia (PHL) &ndash Terminals B/C and F
  • Phoenix (PHX) &ndash Gate A7
  • Washington Reagan (DCA) &ndash Terminal B

**Only pre-packaged food and bottled water will be available, per local restrictions.

Southwest Airlines just got even friendlier with craft brew service

Craft beer fans should dust off their Southwest free-drink coupons: The airline has announced a partnership with New Belgium Brewing that means craft beer will finally be available at 30,000 feet.

The Colorado brewery’s flagship Fat Tire will join the usual macro-brewed subjects like Miller Lite and Heineken as the only craft-brewed option the airline offers. Fat Tire — known for its success as a “gateway” beer for those new to craft brews — is one of the most popular craft brands in the country, and the malty amber ale is now available on all Southwest Airlines and AirTran flights.

Blow all your free-drink vouchers on tiny bottles of Wild Turkey? The cans of Fat Tire will set you back just $5 — the same as the insipid light lagers that Southwest has offered for years.

Recent months have seen more craft brews being offered at airports, with locally brewed craft beers available at LAX, and Stone Brewing opening a bar in the San Diego International Airport.

Hopefully this is just the beginning for craft beer in the friendly skies. Asked if there will be more craft brewed offerings in the future, a Southwest spokesperson responded with this canned but encouraging statement: “Southwest and AirTran continually looks for opportunities to refresh and add variety to its onboard offerings to meet its customers.”

You have a choice when you fly, and now you can choose craft beer if you’re flying Southwest.

Southwest Airlines bringing back water and snacks, but no booze for now

Many U.S. airlines including American, Southwest, United, Delta, Alaska, Frontier and JetBlue have announced passengers must wear masks while flying. USA TODAY

Southwest Airlines will start serving in-flight snacks and drinks on Friday after a two month absence due to the coronavirus outbreak.

But passengers won't be able to cash in one of the airline's coveted drink coupons: Booze is not back on the menu, at least yet.

The airline is phasing service back in, starting with cans of water and a package of snack mix that includes pretzels, cheddar cheese squares and ranch bagel chips on flights of more than 250 miles, Southwest spokesman Brian Parrish said.

Service won't yet resume on the airline's short hops.

Southwest, the nation's largest domestic carrier, told flight attendants in a memo that the decision stems from a pick-up in travel ahead of the usually busy summer travel season. The airline expects its flights to be 35% to 45% full in June, compared with 8% in April, according to an investor update on Tuesday.

"Truth be told, our Memorial Day bookings are showing positive results, and we need to be ready to wow our customers every step of their journey,'' Sonya Lacore, the airline's vice president of in-flight operations, told flight attendants in a memo Wednesday. "It has been almost two months since we discontinued inflight service on all of our flights, and our customers are telling us that they are missing being offered a beverage and a snack.''

Lacore noted that other airlines have recently added back some service. United Airlines on Friday will start handing out "all in one'' bags in economy class on flights at least 2 hours, and 20 minutes long. It will include a Stroopwafel, package of pretzels, a bottle of water and a wrapped sanitizer wipe.

"Offering customers an inflight service is a competitive edge and one we can no longer afford to go without.''

Southwest, like other carriers, first modified and then suspending in-flight food and drink service to limit interactions between flight attendants and passengers as concerns about the virus spread.

Lacore said the airline still plans to "limit touchpoints'' between passengers and flight attendants during the in-flight service.

Recipe: Maqluba

As told by Salmah Monsour.

The reason why we make maqluba is because it's one of the oldest dishes in Palestinian history. I always end up cooking for an army, so there's always leftovers.

Serves: 6-8 people


  • About 2 lbs of lamb pieces, bone in, cut 4” by 4”
  • One onion, chopped
  • Vegetable oil
  • 3-4 medium-sized eggplants (peeling optional), sliced longways about ½ inch thick
  • 1 cauliflower head, cut into florets
  • 4 to 5 potatoes peeled and sliced into ½-inch thick circles
  • 4 to 5 cloves of garlic, minced (optional)
  • 4 cups of basmati rice
  • Handful of browned vermicelli noodles (optional)
  • Extra sliced tomatoes and raw potatoes (optional)
  • Toasted almonds and chopped parsley, to garnish

1-2 tbsp or taste to preference of the following spices:

  • Allspice whole or powder
  • Cardamom powder
  • Coriander
  • 7-spice blend
  • Whole cloves (optional)
  • Crushed black pepper
  • Cinnamon
  • Garlic powder
  • Salt


In a large pot, sauté and sear the washed and cleaned lamb in about 2-3 tbsp of vegetable oil, mixed with all the spices and chopped onion. Then add enough water to cover the lamb and let it boil on the stovetop for 40 to 50 minutes on medium heat till tender. Pressure cooker is optional for this step.

Fry or broil the vegetables (minus tomatoes and some potato slices). I usually broil in the oven by coating the vegetables with oil until browned on each side.

Soak the rice in hot water for 20 minutes. Strain water, wash and set aside. You have the option of mixing the browned vermicelli into the rice. (To brown the vermicelli beforehand, stir it on a pan with oil of choice on medium heat until golden brown.)

Salmah Monsour prepares Maqluba, a traditional Palestinian meal, for Ramadan at her home in the Laveen area of Phoenix on April 15, 2021. (Photo: Thomas Hawthorne/The Republic)

Add some of the same spices to the rice mix that were used for the lamb broth, including salt to taste. Optional: Sauté and add the minced garlic.

Once meat is tender, strain the broth from the spices and onion in a separate bowl or pot and set aside.

Arrange sliced tomatoes and sliced raw potatoes on bottom of a nonstick pot with straight sides. Then arrange the meat, then add the broiled vegetables on top. The eggplant can be arranged around the pot side by side for a nice presentation. Add some salt and spices as you’re arranging the layers of vegetables.

Next pour in the rice and pat down firmly. Pour the lamb broth over the rice and pat firmly again to ensure the rice is completely covered. If not enough broth, add water.

Place the pot on medium-high heat and let it bubble. Then cover the pot and reduce heat to low and let cook for about 50 minutes. After it’s cooked turn off heat and let it sit for 20 to 30 min.

Once ready to serve, use a large tray or plate with raised edges to place on top of the pot. Swiftly flip the pot over. Leave the pot flipped over and let it sit for a few minutes, allowing gravity to pull the maqluba down. Carefully lift the pot up to keep the maqluba intact. Garnish with toasted almonds and chopped parsley.

Delta Air Lines

Masks: The airline's official guidance: "All customers must wear a mask or face covering, and extra masks and wellness kits will be available at check-in if you need one. Children under the age two and young children who cannot maintain a face covering are exempt from the mask requirement." Customers who indicate they have a condition that prevents them from safely wearing a mask must have their exception pre-approved by going through a "Clearance-to-Fly" application process before their flight.

Middle seats: Until April 30, 2021, Delta Air Lines is blocking middle seats in Main Cabin, Delta Comfort+, and Delta Premium Select. (For customers in parties of three or more, middle seats will appear as available for booking to allow families and travel companions to sit together.) On routes where flights near the capped capacity, the airline will "look for opportunities to upsize to a larger aircraft type or add more flights." Flights are boarded from back to front. The policy will end as of May 1.

Food and beverage: Passengers receive a sealed snack and small bottle of water. Flight attendants do not serve alcohol, ice, or plastic cups, and there is no meal service on domestic flights. Alcohol is only served to passengers in premium cabins (First Class and Comfort+), and only on flights longer than 500 miles.

Supplies: "Care kits" with mask and sanitizing wipe will be provided to customers "on request." Also: "All blankets and bedding are laundered after every flight and Main Cabin pillows disposed of after use."

After Your Trip

All numbers listed below are toll-free unless otherwise noted. Additionally, not all international phone numbers will work with mobile or pay phones and may require a landline.

Customer Service

General Customer Service
1-800-I-FLY-SWA (1-800-435-9792)

Baggage - General Questions
1-800-I-FLY-SWA (1-800-435-9792)

Articles Left at TSA Checkpoint
1-866-289-9673 or

Rapid Rewards Customer Service

Public Relations & Media Relations
214-792-4847 (toll number)

Rapid Rewards Member

About Southwest

Flying Southwest

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The 31 Best Recipes for Mocktails

Just because a mocktail is non-alcoholic doesn't mean it has to be boring! Between the plethora on non-alcoholic wine, champagne, and beer, nowadays its easier than ever to avoid imbibing without feeling left out. And whether it's for your guests or yourself, it's always a good idea to add a fun and refreshing mocktail into the mix. Here are our favorite easy, delicious, and non-alcoholic recipes to serve up at your next event.


4-5 slices of cucumber
1 oz honey syrup
1.5 oz mango puree
1.5 oz fresh lime juice
1.5 oz ginger beer


Muddle cucumber and honey syrup in the bottom of a cocktail shaker. Add the mango puree and lime juice and shake with ice vigorously. Strain into a copper mug . Top with ginger beer and stir.


1.75 oz Seedlip Grove 42
.75 oz organic marmalade cordial*
Sparkling water, to top


Combine Seedlip and cordial in a champagne flute and top with chilled sparkling water.

*Instructions for organic marmalade cordial: Mix 300g organic marmalade with 150 mL hot water, Fine strain and store in the fridge.


1.5 oz club soda
4-5 slices of muddled cucumber
1 oz fresh lime juice
1 oz simple syrup


Combine all ingredients and shake with ice. Serve in a rocks glass over crushed ice. Garnish with a rolled cucumber slice.


2 oz Ritual whiskey alternative
2 oz apple cider or apple juice
2 dashes bitters
Cinnamon stick
Apple slice


Combine first three ingredients in a tall glass with ice. Stir until cold. Pour over fresh ice, garnish with cinnamon stick and apple slice, and serve.


4 cups Brooklyn Crafted Lemon Lime Ginger Beer
1 cup club soda
3 tbsp lime juice
.25 cup grenadine


Stir ginger beer, club soda, lime juice, and grenadine in a pitcher. Pour into tall glasses with ice. Garnish with lime rounds and or maraschino cherries.


10 oz apple cider
1 tsp pumpkin butter


Heat apple cider and stir in pumpkin butter. Garnish with star anise and cinnamon.

Created by Liana Oster of Dante in NYC.


2 oz lime juice
2 oz orange
1 oz simple syrup
1 oz passion fruit puree
2 oz guava puree
2 oz cold brew concentrate
3 oz honey syrup*
16 oz ice


Divide recipe between 2 tins and blend with measured ice. Pour into a 12 oz vessel. Garnish with orchids and grated coffee.

*Honey syrup: Mix 3 parts honey to 1 part hot water, by weight. Shake and stir until syrup reaches uniform dilution. Keep refrigerated.

Created by Jim Kearns at Slowly Shirley in New York City


1.5 oz lime juice
1 oz basil syrup
3 dashes rhubarb bitters


Shake first three ingredients with ice. Strain into a rocks glass and top with seltzer. Garnish with a slice of fresh rhubarb.

Created by Mark Noonan for Highway Restaurant & Bar, East Hampton


2.5 oz Lyre&rsquos American Malt
4 oz hot brewed coffee
.25 oz premium maple syrup
3 oz whipped cream


Combine maple syrup, American Malt, and a splash of hot coffee in an Irish Coffee mug. Stir to dissolve maple, add remaining ingredients and top with whipped cream. Serve with a grated orange zest garnish.


2 oz Spice 94
1 oz Spiced Apricot Ceylon Shrub*
2 tsp fresh lemon juice
1 barspoon sugar syrup
3 oz Erdinger Nonalcoholic beer


Combine all ingredients in a glass with ice and stir to combine. Garnish with grapefruit zest and grated nutmeg.

*Spiced Apricot Ceylon Shrub: Place 5 green cardamom pods, in a pan and dry fry until toasted and tinged brown. Transfer to a large saucepan and add 1.25 cups of Ceylon tea, 1 cup of dried apricots, 3 cups superfine sugar, 1.5 tsp black pepper, and .5 tsp salt and bring to a boil. Remove from heat and leave to cool. Add the vinegar, then strain and bottle the shrub.

By Josh Harris of Trick Dog in San Fransisco for The Seedlip Cocktail Book.

20 Refreshing Non-Alcoholic Punch Recipes That Everyone Will Love

We believe that the key to throwing an exceptional Southern party is to create a delicious punch that will leave a lasting impression on guests. We collected our most refreshing non-alcoholic punch recipes that serve as the ultimate festive sippers. From zesty and fruity sparklers like Cherry Limeade to festive and spiced punches like our Mulled Cranberry version, we&rsquove got all the non-alcoholic punches you will need for every occasion.

These drinks are so easy to make that even the busiest host can become a skilled mixologist. Believe us when we say that these flavorful mocktails taste even better than alcoholic cocktails and are far more refreshing. Half of the beauty of these punches are in the presentation&mdashso break out your Mason jars and vintage punch bowls that Granny gifted you and get to mixing. Next celebration serve up a deliciously crafted, kid-friendly punch instead of a cooler of sodas. you won't be sorry you did.