Once in a while, it’s wonderful to fly on a private jet. OK, it’s always wonderful. A taste of flying private spoils you from the moment your car pulls up to the aircraft. Yes, pulls up to the aircraft.
And, of course, there are no check-in lines. No TSA hassles. No lost luggage issues. There is food that’s actually edible, that, in fact, tastes good. Not to mention flying at 43,000 feet far from everyone else.
I had the opportunity last week to fly in a brand-new Lear jet from a small general aviation airport in New England to a fairly small commercial airport in Florida. I’m still thinking about how hassle-free that experience was. But of course, on the ground, my attention was focused on ramp operations.
With no bag belts to get jammed, baggage handling is a simpler process – from car trunk to aircraft baggage compartment. You can easily watch your own bags being loaded – and know that they are, in fact, all going on the flight with you. (And for the baggage handler, rarely any back-breaking freight!) And once you arrive – the bags are usually off the aircraft before you are.
Arrivals and departures have dedicated personnel on the ground – waiting for you. No waiting for a marshaller or wingwalker to show up to guide the aircraft after landing or before takeoff.
It’s nice to see how well things can run on the ground when the pressure of constant landings and takeoffs is removed.