SWEETENER IN THE AIR

The Sunday Telegraph (Sydney) - Escape - - YOUR VIEW -

Irecently flew Syd­ney-Bangkok re­turn. Af­ter read­ing a let­ter from a trav­eller about giv­ing the flight crew choco­lates on de­par­ture, I thought I’d give it a go. The crew were ap­pre­cia­tive of this small ges­ture and I was spoiled for the du­ra­tion of the nine-hour, 30minute flight. Sit­ting in row 60 you usu­ally wait for meals and drinks. I was served first while oth­ers around me waited for theirs. When walk­ing past, the crew would ask if I would like a drink or a snack. So I’d rec­om­mend this to im­prove your in-flight ex­pe­ri­ence. Just don’t abuse their kind­ness.

STEVE MULHOLLAND

CAMP­ING HACK

When you are camp­ing use left­over egg car­tons for egg cups. Per­fect for when the kids want egg and sol­diers, and en­vi­ron­men­tally friendly. ME­LANIE MARTIN

POWER IN NUM­BERS

If trav­el­ling with friends, just buy one adap­tor for the coun­try you’re stay­ing in, fit­ted to a power board for all to share. Saved a few dol­lars on adap­tors, space and it kept our de­vices to­gether. NA­TALIE ALYMPIC

CANAL CONNECTIONS

Cruis­ing the French canals is one of the most re­lax­ing hol­i­days. They are cor­rect in say­ing “no ex­pe­ri­ence nec­es­sary”. I loved the way at lunch time you could pull into a vil­lage, go for a stroll, or buy fresh meat, cheese, bread roll and wine for a meal. In the evening, you could have up to three boats moored with English, Ger­man, French etc crews. Af­ter a glass or two of red, we all spoke a uni­ver­sal lan­guage.

NIEL FABIAN

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