The Art of Flying

by Cynthia Sin-Yi Cheng
August 26, 2008

Flying is a tricky thing these days.

I just have to say, it pays to plan. Here are two traveling tips from my recent trip to Canada:

Be Your Own Caterer

• Bring your own food for the boarding gate, plane, and in case of delays.
• Do your homework. Some airports have good culinary outlets; since time is usually tight, nail down the names and locations of the options before your trip.
• Last week, while traveling with a group of wine industry professionals, we broke out our own Canadian artisanal cheese spread at the boarding gate (see photo above). I had a Heineken with my cheese and was very content. Beats the very limited and unappetizing food options near our departure gate or the paid selections on the plane.

Pack a Change of Clothing in Your Carry-on Bag

• With airline service being at its lowest point, airlines don’t take responsibility for anything that goes wrong, so be prepared.
• When US Airways mistagged my luggage from New York to Buffalo and sent all my belongings to Florida instead, the lesson I learned was: prepare a light outfit in the carry on with minimal make-up and toiletries (that fit the carry-on regulations). When traveling these days, one can never be too prepared.

I’m dedicating this piece to my wonderful Canada trip travel mates: RD, JC, RC, KP, PS, MA, AA, and CM.