Top 15 Ways to Get Upgraded on a Flight
Be nice. Get mad. Be early. Be late. These are some of the
contradictory tips travelers have to offer when it comes to trying to
score a free flight upgrade.
In a recent report out of Skyscanner, 61 percent of flight attendants said they’ve bumped flyers up from economy to premium class cabins, giving preference to well-dressed passengers, those with frequent flyer status, and good manners.
Readers of the same site offered their own tips on how to score a free upgrade based on their own experiences.
1. Travel off-peak
With more empty seats upfront, you increase your odds of filling one yourself.
2. “Spend lots of money”
Passengers who pay up the nose for their economy seat are more likely to be pitied by ticketing agents and score a free upgrade than those who got a deal.
3. Rack up points
Flyers with even the basic airline membership will be given preference over passengers who don’t have a loyalty card.
4. Be early
There are different camps for this one. In the first, some flyers say that checking in early increases your odds of scoring the last remaining seats in first class. Continue reading for the second school of thought.
5. Be late
It’s a bit of a gamble but some readers suggest that checking in late increases your odds of being bumped — but only if the stars align. For example, you have to hope that the flight is overbooked in economy, which would mean being bumped to first class. All depends on how much of a risk-taker you are.
6. Stay connected
Airlines will contact flyers offering upgrades on the day of departure if the flight is overbooked.
7. Throw a tantrum
Again, this can either work for or against you. Some readers say throwing a fit and getting angry can yield results — but only when the fit is within reason. Use with discretion.
8. Get sad
Skyscanner calls it emotional blackmail. Again, use with caution.
9. Be nice
One reader tells the tale of how he happily swapped seats with a man who wanted to sit with his wife. A flight attendant rewarded his good deed by seating him in business class.
10. Ditch the sweats, don the good threads
There is a certain cachet to being seated in business class. So if you want to increase your odds of joining this elite group of flyers, dress the part. Because you can be sure that tracksuits will derail any chances of being bumped.
11. How charming are you?
If you’re a smooth talker, here’s where you need to turn it on. Some readers say throwing a compliment to check-in staff and cabin crew can go a long way — all the way up to the front of the plane.
12. Get a diplomatic passport — or marry one
Right. Well, more doable for some than others, readers say that a diplomatic passport is your passport to premium travel.
13. “Super-size yourself”
Again, questionable, but given the controversies brewing concerning overweight passengers, some readers suggest that those who are too fat to fit in economy seats increase their odds of being bumped to roomier seats upfront.
14. Befriend airline employees
They’re your best bet to getting behind the business class curtain.
15. Don’t ask
Check-in staff are unlikely to reward passengers who ask for a free upgrade. But those who are pleasant and solicit nothing may increase their odds of a bump up front.
In a recent report out of Skyscanner, 61 percent of flight attendants said they’ve bumped flyers up from economy to premium class cabins, giving preference to well-dressed passengers, those with frequent flyer status, and good manners.
Readers of the same site offered their own tips on how to score a free upgrade based on their own experiences.
1. Travel off-peak
With more empty seats upfront, you increase your odds of filling one yourself.
2. “Spend lots of money”
Passengers who pay up the nose for their economy seat are more likely to be pitied by ticketing agents and score a free upgrade than those who got a deal.
3. Rack up points
Flyers with even the basic airline membership will be given preference over passengers who don’t have a loyalty card.
4. Be early
There are different camps for this one. In the first, some flyers say that checking in early increases your odds of scoring the last remaining seats in first class. Continue reading for the second school of thought.
5. Be late
It’s a bit of a gamble but some readers suggest that checking in late increases your odds of being bumped — but only if the stars align. For example, you have to hope that the flight is overbooked in economy, which would mean being bumped to first class. All depends on how much of a risk-taker you are.
6. Stay connectedAirlines will contact flyers offering upgrades on the day of departure if the flight is overbooked.
7. Throw a tantrum
Again, this can either work for or against you. Some readers say throwing a fit and getting angry can yield results — but only when the fit is within reason. Use with discretion.
8. Get sad
Skyscanner calls it emotional blackmail. Again, use with caution.
9. Be nice
One reader tells the tale of how he happily swapped seats with a man who wanted to sit with his wife. A flight attendant rewarded his good deed by seating him in business class.
10. Ditch the sweats, don the good threads
There is a certain cachet to being seated in business class. So if you want to increase your odds of joining this elite group of flyers, dress the part. Because you can be sure that tracksuits will derail any chances of being bumped.
11. How charming are you?
If you’re a smooth talker, here’s where you need to turn it on. Some readers say throwing a compliment to check-in staff and cabin crew can go a long way — all the way up to the front of the plane.
12. Get a diplomatic passport — or marry one
Right. Well, more doable for some than others, readers say that a diplomatic passport is your passport to premium travel.
13. “Super-size yourself”
Again, questionable, but given the controversies brewing concerning overweight passengers, some readers suggest that those who are too fat to fit in economy seats increase their odds of being bumped to roomier seats upfront.
14. Befriend airline employees
They’re your best bet to getting behind the business class curtain.
15. Don’t ask
Check-in staff are unlikely to reward passengers who ask for a free upgrade. But those who are pleasant and solicit nothing may increase their odds of a bump up front.
Montreal debut for YOO inspired by Starck
PHILIPPE STARCK has unveiled images detailing his luxurious ‘Yoo inspired by Starck’ Quebec design debut.‘Yoo Montreal‘ is a 20-storey residential complex comprising 96 apartments decked out with hot tubs and fireplace-adorned terraces.Offering
unrivaled views over downtown Montreal, Starck’s interior design
concept echoes the rawness of the building’s architecture, with heavy
use of concrete, timber and leather representing the mineral, vegetable
and animal elements of the natural world.
Horse imagery is a common reference throughout the design, incorporated as an homage to the area’s locally famous Griffintown Stables.Buyers will be able to choose from three design palettes for the apartments: Minimal, Nature and Culture.“Montreal is an extremely unique city,” says French designer Starck. “I don’t believe there is anything like it anywhere else in the world.“The colorful mosaic, cultural richness, and vibrancy of Montreal and its Griffintown district provide the ideal soil for the creation of the kind of fertile surprises that Yoo specializes in — spaces and objects designed to open people’s eyes, engage conversation and spark interaction.”
Horse imagery is a common reference throughout the design, incorporated as an homage to the area’s locally famous Griffintown Stables.Buyers will be able to choose from three design palettes for the apartments: Minimal, Nature and Culture.“Montreal is an extremely unique city,” says French designer Starck. “I don’t believe there is anything like it anywhere else in the world.“The colorful mosaic, cultural richness, and vibrancy of Montreal and its Griffintown district provide the ideal soil for the creation of the kind of fertile surprises that Yoo specializes in — spaces and objects designed to open people’s eyes, engage conversation and spark interaction.”
Construction of Yoo Montreal will start this summer and the project is set to be completed in 2016.
Written by the renowned poet-lyricist Fayyaz Hashmi, this Ghazal has been sung by many artists.
Lyrics:
Rupmatii Jolly
Dono jahan teri
mohabbat mein haar ke
Woh jaa raha hai koi
shab-e-gum guzaar ke
Viraan hai maikeda,
gumon sa ghar udaas hai
Tum kya gaye, ke ruuth
gaye, din bahaar ke
Ramya Iyer
Aaj jaane ki zid na karo
Aaj jaane ki zid na karo
Youn hi pehlu mein baithe raho
Youn hi pehlu mein baithe raho
Aaj jaane ki zid na karo
Aaj jaane ki zid na karo
Haaye mar jaayenge hum to
loot jaayenge
Aisi baatein kiya na karo
Aaj jaane ki zid na karo
Aaj jaane ki zid na karo
Rupmatii Jolly
Bheegi hui, aankhon ka yeh,
manzar na, milega
Ghar chodd ke, na jao
kahi, ghar na, milega
Ramya Iyer
Tum hi socho zara, kyun
na roke tumhe
Jaan jaati hai jab uth
ke jaate ho tum
Jaan jaati hai jab uth
ke jaate ho tum
Tumko apni kasam jaan-e-jaan
Baat itni meri maan lo
Aaj jaane ki zid na karo
Aaj jaane ki zid na karo
Haaye mar jaayenge
hum to loot jaayenge
Aisi baatein kiya na karo
Aaj jaane ki zid na karo
Rupmatii Jolly
Niyetein shouk bhar na jaye kahi
Tum bhi dil se utar na jaye kahi
Aaj dekha hai tumko der ke baad
Aaj ka din guzar na jaye kahi
Niyetein shouk
bhar na jaye kahi
Tum bhi dil se utar
na jaye kahi
How to find the perfect rosé wines
ROSÉ WINES, sometimes known as blush wines, are often the ideal accompaniment for a summer barbecue.
But between those produced in California, France, Australia and Corisca, there are countless rosés, and it can be difficult to make the right choice.
Here are six tips to keep in mind when browsing the rosé section at your local wine shop.
1) Observe the color
The ‘robe’ of a rosé can help you find the flavor you’re looking for. And unlike whites and reds, rosés almost always come in a clear bottle.
A lighter, almost clear color indicates citrus and exotic fruits notes, while a darker robe indicates notes of strawberry, blackcurrant and red fruits.
2) Identify the grape varieties
While not the most important factor when choosing a rosé, the types of grapes used can nonetheless provide some indication of tasting qualities.
While Merlot and Cabernet lend notes of red fruits, Grenache and Cinsault are characterized by more citrusy notes and tend to provide more full-bodied rosés. However, that these are generalizations and do not always hold true.
3) Remember that color is no indication of sugar content
A number of oenophiles have a penchant for either dryer or sweeter wines. And while intuition may suggest that a slightly darker wine would contain more sugar, this is a misconception. A clearer rosé is not necessarily dryer. In France, the designation of “sec” (dry) on the label may be used only on wines that contain less than 4 grams of sugar per liter.
And although labelling requirements are often different in other countries, some producers designate whether their rosés are dry or sweet.
4) For French wines look for “AOC” or “IGP” on the label
This tip applies only to French wines, where the notion of “terroir” or place is seen as perhaps the most important factor in determining a wine’s quality.
The terms “Appellation d’Origine Protégée” (AOP) or “Indication Géographique Protégée” (IGP) both prove that the wine was produced within a given territory.
In the hierarchy of wine label distinctions, AOP is the more prestigious, as it also certifies that the wine was produced according to a rigorous set of standards. Both of these distinctions may be taken as a guarantee of quality.
5) Keep certain years in mind
The year any wine was produced offers insight into its tasting qualities, and rosés are no exception. Wines from the previous year (2013, in this case) are likely to be described as fresh, lively and aromatic.
For a more full-bodied rosé, with notes of dried fruits and nuts, look to wines produced in 2012 and 2011. Finally, more mature rosés are aged between 5 and 8 years. Produced in barrels, these wines present a hint of vanilla.
But between those produced in California, France, Australia and Corisca, there are countless rosés, and it can be difficult to make the right choice.
Here are six tips to keep in mind when browsing the rosé section at your local wine shop.
1) Observe the color
The ‘robe’ of a rosé can help you find the flavor you’re looking for. And unlike whites and reds, rosés almost always come in a clear bottle.
A lighter, almost clear color indicates citrus and exotic fruits notes, while a darker robe indicates notes of strawberry, blackcurrant and red fruits.
2) Identify the grape varieties
While not the most important factor when choosing a rosé, the types of grapes used can nonetheless provide some indication of tasting qualities.
While Merlot and Cabernet lend notes of red fruits, Grenache and Cinsault are characterized by more citrusy notes and tend to provide more full-bodied rosés. However, that these are generalizations and do not always hold true.
3) Remember that color is no indication of sugar content
A number of oenophiles have a penchant for either dryer or sweeter wines. And while intuition may suggest that a slightly darker wine would contain more sugar, this is a misconception. A clearer rosé is not necessarily dryer. In France, the designation of “sec” (dry) on the label may be used only on wines that contain less than 4 grams of sugar per liter.
And although labelling requirements are often different in other countries, some producers designate whether their rosés are dry or sweet.
4) For French wines look for “AOC” or “IGP” on the label
This tip applies only to French wines, where the notion of “terroir” or place is seen as perhaps the most important factor in determining a wine’s quality.
The terms “Appellation d’Origine Protégée” (AOP) or “Indication Géographique Protégée” (IGP) both prove that the wine was produced within a given territory.
In the hierarchy of wine label distinctions, AOP is the more prestigious, as it also certifies that the wine was produced according to a rigorous set of standards. Both of these distinctions may be taken as a guarantee of quality.
5) Keep certain years in mind
The year any wine was produced offers insight into its tasting qualities, and rosés are no exception. Wines from the previous year (2013, in this case) are likely to be described as fresh, lively and aromatic.
For a more full-bodied rosé, with notes of dried fruits and nuts, look to wines produced in 2012 and 2011. Finally, more mature rosés are aged between 5 and 8 years. Produced in barrels, these wines present a hint of vanilla.
Hair Trends From Around The World
Finding a great hairstylist is no easy task. It's about as easy as
finding a great boss -- they're out there, but it takes a lot of trial
and error.
A good hair cut, A fresh cut that, whenever you are at home, you can do it by yourself.
If you’ve got a wider face you need to narrow it down; if you’ve got a long face, you need to make it wider. If you’ve got a large forehead, you might want to decrease that size.
What makes a good haircut?
It’s 100% a question of a feeling, where he wants to express a feeling he has about the model. To express it in his work. It’s about freedom. A man who wants to feel free. It’s 100% a question of a feeling, where he wants to express a feeling he has about the model. To express it in his work. It’s about freedom. A man who wants to feel free. People today can be quite stressed in everyday and they have to somewhere express that they can be free as well…
The biggest mistake for a man is putting body wash in the hair. It’s not OK, because it’s too hard. The most men's problems on the hair is the skin -- they have a skin that’s not OK.
The most product he knows is the gel.
There’s a lot of other things you can do for your styling.
No experimental. The normal man is coming every time and saying, "The same cut as last time."
I’ll show you the cool guy -- this is better than words. CHECK OUT THE PICTURES. In the big cities, in Frankfurt or Berlin, are the guys... They have a full beard, tattoos. A classic haircut and the beard or something like that. This is the style.
The first thing is the barber on the backside. He must do a very good job for a good haircut. And the technical, and to have a look. To have a feeling of what looks good on the man. It’s lifestyle. When [he] comes in and sits down, we have a talk together.
There's a return of the beard.A lot of length at the top of the head and very short in the back. And vintage cuts but with a beard.
In the south of France, they try to experiment, but if you go to Paris or near Paris… They’re more traditional.
i think that men do not take the time, to take care of themselves, and to style their hair. They want to style quickly -- they don’t take the time.
I’d say Canada normally is a little bit more behind than the rest of the world, or the rest of Europe. So, right now what’s trending a lot for my clients is really short on the sides, longer on top. I think more progressive men are growing the top to, like, a ponytail length.
To me, the whole ponytail on top is very Samurai-esque. I think it grew out of the original hipster who was growing the hair on top and shaving the sides and just kind of never went to get their hair cut. So, all of a sudden, it just got super-long on top… So it really evolved from the street.
I see the styles going from what I’ve seen from spring/summer collections from, like, Prada and Gucci, everything was more relaxed. It was less slick, less back -- everything was forward. It was really interesting, yet you’re still seeing, like, Tom Ford and Armani -- they’re going slick and back. So, I wouldn’t say either one is better.
A lot of beards. More thick, full beards. It’s really hot now.
Men need more education with product use. Whenever he finishes cutting
his clients’ hair, he explains what he has used and how [the client] has
to use it at home.
A good hair cut, A fresh cut that, whenever you are at home, you can do it by yourself.
If you’ve got a wider face you need to narrow it down; if you’ve got a long face, you need to make it wider. If you’ve got a large forehead, you might want to decrease that size.
What makes a good haircut?
It’s 100% a question of a feeling, where he wants to express a feeling he has about the model. To express it in his work. It’s about freedom. A man who wants to feel free. It’s 100% a question of a feeling, where he wants to express a feeling he has about the model. To express it in his work. It’s about freedom. A man who wants to feel free. People today can be quite stressed in everyday and they have to somewhere express that they can be free as well…
The biggest mistake for a man is putting body wash in the hair. It’s not OK, because it’s too hard. The most men's problems on the hair is the skin -- they have a skin that’s not OK.
The most product he knows is the gel.
There’s a lot of other things you can do for your styling.
No experimental. The normal man is coming every time and saying, "The same cut as last time."
I’ll show you the cool guy -- this is better than words. CHECK OUT THE PICTURES. In the big cities, in Frankfurt or Berlin, are the guys... They have a full beard, tattoos. A classic haircut and the beard or something like that. This is the style.
The first thing is the barber on the backside. He must do a very good job for a good haircut. And the technical, and to have a look. To have a feeling of what looks good on the man. It’s lifestyle. When [he] comes in and sits down, we have a talk together.
There's a return of the beard.A lot of length at the top of the head and very short in the back. And vintage cuts but with a beard.
In the south of France, they try to experiment, but if you go to Paris or near Paris… They’re more traditional.
i think that men do not take the time, to take care of themselves, and to style their hair. They want to style quickly -- they don’t take the time.
I’d say Canada normally is a little bit more behind than the rest of the world, or the rest of Europe. So, right now what’s trending a lot for my clients is really short on the sides, longer on top. I think more progressive men are growing the top to, like, a ponytail length.
To me, the whole ponytail on top is very Samurai-esque. I think it grew out of the original hipster who was growing the hair on top and shaving the sides and just kind of never went to get their hair cut. So, all of a sudden, it just got super-long on top… So it really evolved from the street.
I see the styles going from what I’ve seen from spring/summer collections from, like, Prada and Gucci, everything was more relaxed. It was less slick, less back -- everything was forward. It was really interesting, yet you’re still seeing, like, Tom Ford and Armani -- they’re going slick and back. So, I wouldn’t say either one is better.
A lot of beards. More thick, full beards. It’s really hot now.
Men need more education with product use. Whenever he finishes cutting
his clients’ hair, he explains what he has used and how [the client] has
to use it at home.
