United Airlines will launch new dishware in its premium cabins starting in May, first on longhaul flights and later on domestic flights. This story has been updated with new photos and a more specific timeline.
United Airlines Will Update Dishware In Premium Cabins
A memo to flight attendants by John Slater, United’s Senior Vice President of Inflight Services, notes that new plates, bowls, utensils, and glassware are coming:
We’re thrilled to share that we’re launching brand-new dishware to take our customers’ dining experience to new heights! Starting in May, new plates, bowls, utensils, glassware and more will bring a fresh touch of elegance to international flights. Domestic flights will see the same tableware transformation in June.
The collection launches in Polaris and United Premium Plus on international flights, premium transcontinental, and long-haul Hawaii flights on May 5, 2025. It will then roll out to domestic, Canada, short-haul Latin and Micronesia routes on June 5, 2025.
The current dishware currently looks like this:
It will be donated to charity.
I originally figured the new dishes might look like the image below (used in a 2024 Polaris advertisement):
But instead, a source tells me that it will look like the picture on top (and the two just below).
I’ll reserve judgment until I see it for myself.
> Read More: United Airlines Teases New Polaris Business Class Tableware
New Dishware Is Fine, But Focus On The Food, Please…
I give United a lot of credit for greatly improving its beverage menu in recent months. Not only have the wine selections broadened, but the quality has improved. United now serves Laurent-Perrier La Cuvé Champagne. Cocktails have been added, as has Cold Brew from illy.
In terms of drinks, I’d say the only thing United is missing is espresso and fresh-squeezed orange juice (one can dream…).
But the food is another matter. Yes, the food has become marginally better onboard…but I think most frequent United flyers would agree that both domestically and internationally, the food still lags behind all major competitors (including Alaska, American, Delta, and JetBlue). There are glimmers of hope–like the recently-upgraded meal service on premium transcontinental routes–but sorry, the quality of the chicken, beef, fish, and pasta onboard…and even little things like the salad and bread…leave much to be desired.
I guess I’m one of the few people who like the dishes and glasses now (pictured above)…I think they are fine and more unique than on American or Delta…but really it’s more about priorities. New dishware is fine, but I’d certainly like to see United upgrade the qualities of its meals first.
It’s really the little things. Like when you order a salad onboard, would it kill United to offer a choice of dressings? And maybe some nice crusty bread? And a protein on the side that does not taste like processed deli meat? It’s all about the budget…for a little bit more United could offer nice bread and butter or the sort of chicken and beef I would eat at home, not the sort of processed meat that I would not feed to my emotional support dog…(I jest).
United has a great opportunity to build upon so many recent improvements and offer better food onboard…the sort of food like the short ribs on Delta that I actually look forward to.
CONCLUSION
United will introduce new dishware, including glasses, starting in May and I’m curious if the change will be more of an evolution or revolution. In the meantime, though, the most important thing United can do is focus on the quality of its food, just as it has more recently focused on the quality of its beverages. Without that, the new dishware really won’t mean much.
images: United Airlines
i wonder if we can buy the old dishware???
you cannot; it’s being donated to the charity they partner with.
Well that sucks!
I’m more interested in them introducing better food than better dishware.
Amen!! Crappy food in new dishware.. big deal.
Just as long as they get rid of those awful TV-dinner style plates I see this as a win.
I agree. While I am happy to have meal service, those plates just look and feel… odd.
Does having to plate the catered meals mean the return of the dedicated galley FA? Or is UA handing the empty dishes to pax and having a buffet line?
Premium dishware won’t save people from the dog chow that is UA catering.
Did they buy this new ‘premium product’ at IKEA? I have some just like it, bought it in the sale.
Are you talking about the top picture or the bottom picture?
I appreciate the Polaris wine upgrade, it takes United off my ‘no buy’ list – the quality of the food on my recent LAX-LHR improved – decent quality balik style smoked salmon.
If they can get to a proper sized salad vs a small cup, preferably served as its own course with dressing choice, and elevate the main a bit (even if a smaller portion) they have a winner.
Domestic first food needs a lot of help. Commodity level offering, or worse than the standard on others.
The pic of the new china doesn’t show anything; is it plastic or china? no salt/pepper shakers, no coffee cup; will they serve coffee in a paper cup? presently, they still use paper envelopes of salt/pepper over the Pacific; can you believe it? they’re competing with Singapore Air on their longest flt. from SFO or LAX to SIN ; no cup & saucer with a spoon for coffee ; I agree with you that quality of food needs to be taken care of first; then, add some fine china & glassware. Very disappointed with their polaris from SYD to SFO last month.
And yet it isn’t impossible to have fresh squeezed orange juice – or restaurant-quality food for that matter.
If a smallish airline like Gulf Air can do these things, so can United. Their catering, especially out of FRA, was top-notch in J. Pasta was perfect, and the freshly-squeezed orange juice was fantastic too.
It’s amazing how your readers
Bitch about absolutely everything.
The size of an airline line United requires major logistics and replacing dish-ware is a big undertaking
The revised menus are in the works. The catering and provisioning food supplies in stations that provide catering is a whole different logistical issue.
The revised menus are coming. Stop complaining about the dumb stuff. NO one chooses a flight or an airline based on catering but you sure bitch about the inconsequential crap.
While I agree with most ofwhat you’ve said, I can assure you there are people who choose a carrier based on inflight service. I’ve never once in my life purchased an airline ticket in any cabin based on the meal service, but I can assure you many do. Many insist they’ve paid for the meal, and when reminded they’ve only purchased ‘carriage’, as per the contract, the outrage only increases.
I do. I’ve paid ridiculously more for Delta just because I like the short ribs. Absolutely irrational, but guilty as charged.
When I pay for full fare business class, I absolutely chose the airline based on the meal and the service provided. If I’m already committed to paying for J, the price in the end doesn’t really matter. I will pay for the airline that I feel like will provide me with the best inflight experience. I am primarily a leisure traveler, but I pay for J, and the food is EXTREMELY important in my decision making. I really hope that United will release new meals at the same time that they release these upgraded dishwater sets.
Lauren, you’re right on target; when we’re paying so much for bus. class, the inflight experience, food quality and level of service ( & attention to detail) are very important; after you fly Singapore Air or Thai Air, you realize the difference betw. Asian carriers vs. US. Level of service & detail are so important.
I just can’t with the golf ball salt and pepper shakers! Sorry— I know they’re supposed to be globes; but all I see are golf balls on the tray, and it’s not appetizing.
I really wish they would go back to the original style of service I hate having to wait for my meal after the appetizer. Just give it to me all at once so I can rest lol
Can’t you just request the express dine service?
As a United frequent flyer with 1K and 3MM status, I’ve noticed a significant difference between United and Turkish Airlines, especially since I’ve been flying Turkish more often lately.
One detail that stands out is the butter service. United typically serves butter that is almost frozen, making it difficult to spread. In contrast, Turkish Airlines serves butter at a more spreadable consistency. While seemingly minor, this highlights a difference in attention to detail between the two airlines.
Additionally, I’ve consistently found the food presentation and taste to be superior on Turkish Airlines.
Even Delta gets butter right – it serves Banner Butter at the perfect temperature.
Luis, you’re right on target; United even serves frozen solid ice cream wh/ has no taste; they need to take it out of freezer maybe 30 mins. before that dessert cart is going to go out; other airlines serve it nicely, so you can add toppings & it tastes very good.
Matthew Klint please try the Newark to TLV Polaris with Kosher food and then the identical route on EL al airlines. You have a ton of Kosher and Halal readers who value your opinion. BTW it has been short ribs on both airlines the past few years for Kosher service. That being said, they definitely save money on Kosher meals because I see what my non Kosher fellow travelers are getting and woohoo… but I’m thankful to have food at 35000 Feet so I’m not complaining.
Fix the food. What it served on isn’t going to improve the experience
Fix the food, ditch the casserole slop, and go back to having the FA’s plating the food.
Also the CO 1990’s designed glassware used in domestic F needs to go. Since refills tend to come sporadically, maybe adult sized glassware would solve the problem of the FA’s being able to actually fill a glass vs the thimble wine glasses that are being used.
Do the dishes look smaller? I thought the casserole dishes were small but these appear to be even smaller? Why can’t they go back to serving normal size plates which make the presentation nice etc
Happy to see some of the round dishware retired. A circle is the most inefficient shape for placement of multiple dishes on a tray. There is too much unusable dead space between the dishes. Rectangles and squares, even with rounded edges, allow the dishware to be clustered together better to create more usable real estate on the tray overall.
Agree with the majority of the comments above. FIX THE FOOD. I just did an ORD-WCoast round trip in F and had the kale egg bites for breakfast and the beef melt sandwich for lunch on the return. Both were absolutely vile, especially the beef melt. I would recommend avoiding both. This is the kind of slop that was forced on us during the horrible Jeff Smisek years. UA catering has regressed and it is all “Jeffed” up again. Damn.
This week, I had the shrimp in Polaris on GRU-IAD. The worst. A few small pieces of shrimp, hunks of carrots and pasta in a cream sauce that was simply waxy.
I would rather have old dishes and better food.
Not particularly aspirational or premium looking. Agreed the food should be the focus, especially if the dishware is going to be this bland.