Originally Posted by Steelers

You can swap trips if the trip you are swapping for is over the non green day. If you were able to PTO a trip then pick up a trip over the PTO'd trips footprint you get your PTO back and paid the value of the trip picked up.

Originally Posted by NoDeskJob

How do I physically try to swap the trip and use pto in Flica? I did not see a prompt.

Originally Posted by newhire1234

Hey guys, just wondering what the average time and qualifications people are getting hired with. I live in Florida so JetBlue has always been my number one.

Thanks!

Originally Posted by nuball5

Unofficial competitive mins....4500-5000 total, 1,000 TPIC

Originally Posted by NoDeskJob

I have a 4 day trip. 3 of the 4 days went into the green on the reserve grid. I thought I could drop it; use 3 days of pto, and pickup a day trip for the one day not in the green....scheduling said no. Was I out to lunch?
Also, tried to UTO an RSH day. Flica denied me because I had already uto'd another day! I thought you could UTO as long as the grid is in the green and you're above 70 hours. Where in the FSM does it say max 1 uto?????

Originally Posted by Livinthedreem

So is 11,000 hrs and 8,000 TPIC overqualified? Been stuck at the regional for a while since everyone decided to stop hiring in '08 and don't really have any recent training events other than annual PC's. Do they see my as being untrainable?

Originally Posted by NoDeskJob

Hey guys. Another new line holder/hybrid question....
What's the min time between trips not on the same day? FSM says, "No more than sixty minutes (1:00) planned Buffer to the FAA required rest."
What's the min?????? The FSM is clear if it's a same day pairing 1:16 break.

I appreciate the help as always.

Originally Posted by dontsurf

yes, i'm not sure what happened. that post of mine that they quoted was me responding to someone specifically asking for a review of the lodge...4 months ago. he asked, i provided my opinion.

i stand by that opinion. the chef at the lodge worked really hard to provide variety and healthy options for all 3 meals, every day. and the chef personally cared that we were happy, constantly asking for input and constantly trying to improve our experience. that meant a lot to me.

as for the pizza, i felt the same way, so i asked the chef about it, and it turns out they don't cook it all the way at first, and set it out there so that when you choose it, they cook it the rest of the way so it is not overcooked but is nice and hot and fresh when you eat it. i had guys in my class that ate the pizza pretty much every day. i ate it a couple of times. not the greatest pizza in the world, but not bad. but yes, it looked bizarre. once i asked why, it made sense.

like someone else said, of course you'd get tired of eating at the same restaurant every meal, every day, for 6 weeks. but my point was that i was not looking forward to it, and ended up being very pleasantly surprised, and like i said, someone asked for a review.

i would think anyone that actually stays there has to come away feeling that they have worked hard to offer a great product. and of course other people might not be as happy as i was about it. everyone has his own opinion.

i am not sure why people are arguing about it, or bringing up 4 month old posts? oh wait...let me welcome myself to the internet