Pan Am World Airlines represented a golden age of travel. Sadly, this special era will never come… [+] Come again.
Michelle Richmond
Airline anger? Are passengers duct-taped to their seats? Arrested after landing? This is the current state of much of today's air travel, making many people nostalgic for the golden age of travel when Pan Am ruled the skies. And people actually dressed up for this occasion.
Michelle Richmond was a Pan Am stewardess from 1970 to 1973, and has just written a book about her exotic adventures during those years, Fleeting Moments (Palmetto Publishing, 2024). We asked her all about her time with Pan Am and what makes flying Pan Am so special.
Just to give you a little idea of how great Pan Am was, have you seen the new movie Priscilla about the love story between Priscilla Beaulieu and Elvis Presley? Elvis finally convinces Priscilla's parents to… When he convinced her to let him live at Graceland, he sent her a one-way ticket. This is clearly depicted up close in the movie, and it was a Pan Am first class ticket from Germany to Memphis. Apparently, back in the day, Pan Am thought even the King was the best. And the airline typically carried all kinds of celebrities, from Grace Kelly to the Beatles to Elizabeth Taylor. If you watch the movie Catch Me If You Can, you'll see that Pan Am pilots were seen as gods of the sky, rock stars in their own right.
Back to Michelle. she said to me: “One of the reasons I wrote this book was so that “older people'' could remember “what it was like back then,'' and the younger generation could get a glimpse of that true “golden age.'' Especially since it's gone forever. It was a truly magical time and it was a privilege to live through it. I'll never have an experience like that again. ”
Michelle Richmond will never forget the incredibly special time she spent working as a Pan Am stewardess.
Michelle Richmond
What was the training like, how long did it last, and what did you learn?
My training took place in Miami for a month, then I took off on a “training flight” to New York in a 747, then to London in a 747. He had been in service for less than three weeks.
We underwent intensive training covering everything from grooming and makeup to pouring coffee and serving food at 30,000 feet. Most important, of course, were the safety protocols to cover onboard emergencies, including medical emergencies and evacuation of the aircraft.
What was it about Pan Am that made this experience so special, unique and different?
Pan Am Airlines was known for offering the most luxurious service in international travel, especially in first class. The pilots were also highly regarded as highly competent, as they were mostly military trained and received extensive education in unusual flying conditions. They had experience landing on runways in very primitive conditions with poor lighting. That's why we are called “the world's most experienced airline.” (Author's note: I actually flew Pan Am first class on a trip to the South of France in 1985, my first press trip when I was editor of Robb Report Magazine. I still remember that when I went up the circular staircase to the second floor, a gorgeous gourmet meal was waiting for me.
For flight attendants, we went through a very rigorous selection process. It may sound “elitist” today, but back then it was just the way it was done. In keeping with Pan Am's image, a certain level of education, an attractive “look” and poise were required.
Please tell me about weight measurement.
Fortunately, by the time I started, the mandatory girdles of the past were obsolete.
Weight checks were mandatory from the first day of training, and if you weighed two pounds over the allowed weight limit, you could be sent home. After completing your training, your weight will be measured either randomly or when you are specifically called for a weight check. If you weigh less than 5 pounds, you will be tested weekly with a deadline for weight loss. Otherwise, you may be suspended from activities until you lose the excess weight.
Part of their reasoning was that, in addition to needing to look “chic,” they also had to be “healthy” enough to be able to move quickly in case of an emergency evacuation.
Please tell me about the uniform.
The goal was glamor, femininity, and sophistication, and the newly designed Evan Picone uniforms, introduced in January 1970 and debuted in my class, emphasized this.
Both ensembles featured a beige jumper and matching jacket, a blue skirt and matching jacket, and a white blouse with an ascot. The hemline was kept modest, within 2 inches above the knee. They were also issued blue Chesterfield-style coats and Italian Borsalino bowler hats in different colors with gold Pan Am insignia. A brown shoulder bag, low stacked heels, and a royal blue tote bag complemented the uniform. The new look was completed with white cotton gloves for summer and brown leather for colder weather.
What was first class dinner service like, from table setting to food?
It started with a setup cart rolling around the first class area. The cart was loaded with starched white table linens, linen napkin roll-ups and silverware, bud vases with flowers, china dinner plates, salad bowls, bread plates, and salt and pepper shakers. . It was his seven-cart service that included hors d'oeuvres, salads, soups, a roast beef carving station, and a dessert cart with grilled Alaska, Cherry Jubilee, and Sachertorte. The cuisine was world famous – Maxim of Paris. A cheese and fruit cart followed, followed by an assortment of international liqueurs. The execution of this “performance” obviously depends on the length of the flight, but it's safe to say that not a single person went hungry on any of the flights.
Other appetizers were served individually depending on what passengers selected from the menu. Every meal we served was garnished with fresh parsley sprigs, which we call “Pan Am flowers.”
Economy passengers were usually given a choice of chicken or pasta, and no matter how short their legs were, they were served a meal.
How did passengers dress and behave at the time?
Passengers at that time were clearly a different “kind”. First class passengers were often wealthy, cultured, and well-dressed. There was no such thing as a “free upgrade,” so they actually paid for the privilege of being there. Even in the business world, travel was considered an event, and people dressed neatly, but not as casually as we do today, closer to “bedtime attire.” There was also a great deal of respect for flight attendants and the entire flying experience, something that is lost today.
What are your top three discoveries during your travels that are still available today? For example, cream pastries from a Portuguese monastery. Please tell me all about it.
Among our favorites are the delicious cheesecakes from Harrods in London, the Panamanian ceviche that the caterers provide for us, and, without a doubt, the delicate Portuguese custard pastries made with a secret recipe, Pastis de Belem (also known as pastis de nata). Built by local monks since 1837.
As for shopping, I had some great leather “purchases” in Uruguay, silver in Mexico, and a beautiful aquamarine ring in Rio.
How can today's travelers feel more comfortable onboard?
Sadly, that's easier said than done these days as the seats are much smaller and the space between rows is tighter. I often wonder how I would be able to safely evacuate if an emergency were to occur in that narrow row.
The cabin temperature is kept low, so bring insulated socks to avoid taking off your shoes and walking barefoot, and wear loose-fitting clothes and bring a sweater. For long flights, it's a good idea to bring some kind of pillow or small blanket, as these are no longer available, at least in economy class.
What are your tips for overcoming jet lag?
After an all-night flight, be careful not to sleep too long or stay asleep once you arrive. Make sure he sleeps no more than two hours, even if he's groggy on the first day. However, you will sleep well the first night and wake up feeling rested by your local time. Also, stay hydrated and limit your alcohol intake for the first few days.
How did you avoid gaining weight from traveling and hard work?
At the time, I was lucky enough to be running around enough to burn off the extra calories, but it wasn't that easy for everyone. During each layover, the crew usually met in the hotel lobby in the evening and went out to a recommended restaurant in whatever city we were in. And we ate very well. Some people chose to eat liquid food for several days while at home because they did not know when they would be weighed.
What are your best packing tips?
Roll up clothing such as slacks, skirts, and tops and line them up along the floor of your suitcase instead of stacking them flat. That way, you can put larger clothing items across those rows if needed. This will keep your clothes from getting wrinkled. Always pack small items inside your shoes and line them up along the edges of your suitcase.
What do you think about this word? During Pan Am's golden age, all stewardesses wore white gloves. Today…I'm wearing rubber gloves.
No doubt, the charm has been completely lost. When you arrive at the jetway these days, you can see workers carrying away large garbage bags. As Pan Am stewardesses, we had never seen or done anything like that. I never have.
Although Pan Am was discontinued on December 4, 1991, we are family no matter where we go. Every time I meet a former Pan Am employee, no matter where I am in the world, there is an instant bond. Our motto remains to this day: “Gone but not forgotten.” Pan Am is still family.
For more information on my wanderlust and wellness journeys, follow me on Instagram @DebbiKickham.
