Travel Tips for Business Travelers

April 17, 2008

As a professional keynote speaker, I speak at conventions around the country about 100 times a year.

Here are a few travel tips I have picked up along the way.

Tired of sitting between two big sweaty guys on an airplane? Wish you had that extra centimeter of space for yourself? If you’re not in first class, go for the exit row. The exit row is intentionally wider, giving you more legroom. Since everyone has to be able to walk out the emergency door, that little necessity allows you more space. By purchasing tickets on-line or printing out your boarding pass early, you’ll have a greater opportunity to select these exit rows. Travel agents can’t book them so you can only get them by calling the airline directly, booking on-line or checking in on-line. Traveling is stressful and uncomfortable enough; don’t you deserve the best seat you can get?

With all the travel restrictions, delays and lost luggage, checking your bags can be a nightmare. If you can, always pack your belongings as carry-on and avoid the headaches. But getting the right bag is important. First, make sure your roller bag is 22″ in length (or less) so it will fit vertically into most overhead bins. You will have a better chance of having space for your luggage on a crowded flight, and odds are that you won’t be forced to gate check. I don’t know why luggage manufacturers even make 25″ bags, but they do. Also, put the bag in the overhead with the wheels facing out to give yourself a better shot at getting the bin closed. This also reduces the chances of damage to your bag from that guy who packed like a Sherpa. You know, the one with his entire life wedged into a 300-pound duffel bag—including skis, a tennis racket and his beloved acoustic guitar with the huge pot leaf sticker.


Remembering What’s Important is a Forgotten Art

November 14, 2007

I stopped in at an airport restaurant in DC last night which I will not name (I should but I won’t). As I looked up from my menu and saw the young man looking at me with a slight daze ready to take my order, I quickly ordered and was shocked at what I heard. He said what I ordered would take 20 minutes. I picked something else; it also would take 20 minutes. He then informed that everything on the menu would take 20 minutes. I asked him if he understood that this was an airport (I said it jokingly and it was taken that way)! He apologized and said that people needed to show up early for their flights. I was way too shocked to reply. He then said he could do a dish very quickly and I thanked him. It came out in 15 minutes and was micro waved so hot that the steam alone burned my hand. The questions are: Have we forgotten what’s important to our customers? Are we positioned to give them what they value? Have we forgotten to keep asking ourselves these questions so our value increases or at leased stays the same?


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