Traveling Internationally In A Pandemic – A First-Hand Account
Taking an international flight can be filled with trepidation, but flying during a pandemic?
Turn that anxiety meter up to 12!
So in response to the barrage of “How was it?” emails and texts from friends and colleagues, here are my observations and lessons from the strangest of 36 hours.
After nearly three months home in Australia I made the decision to return to my “other” home in Northern California.
Saying goodbye is hard. But the uncertainty of not knowing what exactly you are returning to is even more unsettling. The only way to mange this was to minimize the risks and unknowns I had before me and dig in on a few yoga tips here for managing my anxiety.
The first leg was a regional flight and incident-free, but fully booked. The in-flight amenities pack with mask and wipes was useful, and for the most part people obeyed the “masks recommended” directive. Getting on that first flight was critical, as missing it meant a 14-hour drive to make the connecting flight in Sydney. So there were many checks and re-checks to ensure the flight would, indeed, leave Adelaide that day.
The itinerary required an unusual overnight layover in a Sydney hotel for the international connection. The hotel confirmed it was “quarantine-guest free” and although at 10% occupancy, I still found this article on safe hotel stays very useful.
Passenger loads may be down drastically at the Sydney airport, but the level of security is doubled, if not tripled. And anxiety-laden.
Upon arrival at the Sydney airport I was stopped at the terminal doors (before entering the airport) for ID checks and to ensure my passenger papers were in order, before heading to National Border Security to clear my paperwork to leave Australia.
With Australian borders closed likely until 2021, you must have (or receive) prior authorization to leave the country, and with good reason such as an overseas residence, essential services work or a job that requires essential travel.
Extra time is also required with check-in agents to again check your ID, this time with Federal Border Security police who verify that you are legally able to leave the country. Doing this additional paperwork, with a gate agent in full mask, is even more disconcerting. The attention to detail was more like a pre-surgical procedure.
Immigration and security are all manual; there are no automated TSA lines or kiosks here and screening is quick, but eerily quiet. I noticed only then that the airport voiceovers reminding passengers of social distancing were soothing. Maybe it was the Aussie accent.
No need to plan time for shopping, lounge access or any form of dining. The concourse is completely closed and in many cases, stores have been emptied out with inventory removed. The only store open was a pharmacy (again for essential services) and a provision store for refreshments and light snacks. Tip: pack your own snacks.
Flight gates are deserted so find an open space for social distancing until your flight is called. The gate is silent and masks are commonplace. The space is fastidiously clean, and the smell of cleaning fluids and sanitizer is pervasive.
Boarding is completed by row sections and on United flights, masks are mandatory at all times; the requirement is lifted only for proof of photo ID. Once on board, spare seats were within view, bringing some small comfort for the 14 hours ahead. On that note, I passed the time watching nature documentaries and listening to the Ten-Percent Happier podcast, particularly the interview with the Dalai Llama.
In-flight service was kept to a minimum of sealed food items and "no open containers on board" meant no coffee, tea or open water bottles. Alcohol service was limited to small-format Economy still wine, and beer and soft drinks in aluminum cans only; this meant no glass of sparkling wine or gin and tonic, no open cups or glasses, and no water bottle refills.
The aircraft was deplaned in groups to maintain social distancing, and the immigration and customs process seemed relatively calm. Again you may be questioned about the nature of your travel, but all US immigration kiosks and Global Entry lanes were open. Masks are mandatory until you have left the airport, and there is no fresher air than that after 16 hours of travel.
There was no formal announcement for social distancing and it seems that self-isolation is recommended, but not mandated. Unlike Australia, where mandatory 14-day hotel quarantine and police records and checks of your whereabouts are made, in the US responsibility for safely returning to community is a responsibility borne by the traveler.
Overall the process of returning is eerily silent. While there were certainly teary goodbyes at the external airport terminal doors, there is no chatter on board the flight, no conversations with airline staff on board, and certainly no close embraces, or hugs on arrival.
So how to run the return flight gauntlet safely? Here's a brief summary:
Check flight details up until day of and leave PLENTY of time.
Eat well before you head to the airport and pack snacks.
Take a supply of disposable wipes to wipe down your immediate area, and at least one spare mask in a ziplock bag.
Replace your mask before de-planing and dispose of the old mask, wipes, and trash in a terminal trash can.
Stock up on your self-care resources and reminders to help you manage your mental health.
In closing, is it worth it all to leave a country with the third lowest COVID-19 infection rate to arrive in a country with the highest level and growing?
I still don’t know.
But I am grateful be safe, healthy, employed, surrounded with community, and settling into a routine that feels somehow familiar. And for that peace of mind, I am grateful and can exhale. Just a little.
From here, it’s anyone’s guess.
Namaste,
Beck
Note: All airlines have their own check-in and flight policies, so check airline website for flight policies.
What We're Reading:
There is no shortage of wine news, and here's what has piqued our interest this week.
A Black Winemaking Revolution is in the Making – Kathleen Willcox for WineSearcher.com
As Black Lives Matter protests drive more business to black winemakers, some wonder if a change is going to come.
What Being an Ally Really Means – Shakera Jones for SevenFiftyDaily.com
How the drinks industry can move from words to actions when it comes to supporting POC drinks professionals
A Voice for Black Winemakers in the Wine Industry – Mary Ann Worobiec for WineSpectator.com
Leaders of the Association of African American Vintners talk with Wine Spectator on how to raise awareness of black-owned wineries and build a more diverse wine industry.
How the Lost Art of Breathing Can Impact Sleep and Resilience - NPR.org
Breathing slowly and deeply through the nose is associated with a relaxation response, says James Nestor, author of Breath. As the diaphragm lowers, you're allowing more air into your lungs and your body switches to a more relaxed state.
Meet the Community!
Our community is only as strong as the company we keep, and here we meet some of the folks who make our profession so dynamic.
Maryam Ahmed, Director of Public Programs at The Culinary Institute of America, and Independent Consultant & Coach, Napa (CA)
Years In the Industry:
You could say that I’ve been in this industry, in some shape or form, my entire life. At the age of six I used the original Gateway computer to design menus and plan get-togethers for family dinners. My parents, both in the medical field, didn’t know what to do with their anomaly of a child who preferred shrimp cocktail to ER shows.
Eventually, I went to Cornell Hotel School and further deepened my love for wine, food, and events. I went into distribution in New York City after graduation, and as I learned about the three-tier system, I recognized that there was an opportunity to help wineries more distinctly by bringing their products to market through improved consumer education and storytelling.
By then I was a home fermentation lover, so I packed up to move west and went to Walla Walla Community College for Winemaking & Viticulture. While attending the program, I consulted for wineries and hospitality businesses.
I moved to Napa in 2015 at the chance to work for The Culinary Institute of America as they pursued a more active role in consumer education. Since then, I’ve built a team and created consumer and trade programs centered around the world of food, wine, and conscious consumerism. This has organically set me at the intersection of many avenues of the hospitality world-- which I love. It feels like home to me!
My Biggest Challenge To Wellness:
My biggest challenge to wellness is the constant pressure to be doing or producing. In this industry, we are always in motion—there’s no slow down. I used to pile on the tasks when I’d get a day off, but then I’d be returning to work or sitting down with friends even more tired than I was the day before!
When you’re in that frame of mind, it becomes harder to separate the commotion from the motion. Meaning, we could be doing a lot without checking in on how we are being and measuring how far we’ve come. In hospitality, it’s hard to learn to give ourselves as much grace as we give our guests. Suffice it to say, I’m still working on it!
How I Keep It Together To Stay Well:
I’m in constant pursuit of wellness because in this case, practice doesn’t make perfect. It’s taken me a long time to prioritize the importance of wellness in order to achieve it. I stay well by investing in friendships, disconnecting, and doing less while being more.
Friends: My friends keep me honest and I invest heavily in this aspect of my wellness. Even in a time when it’s “harder to connect,” I’m grateful for people that will hold a mirror up for me when I’m experiencing self-doubt or need a nudge in the right direction.
Me Time: I’m sure it annoys people, but my phone is on Do Not Disturb an awful lot. When I’m disconnected, I’m connected with me. I spend this time very intentionally. In turn, I find I’m more present for others which is exactly how I want to show up in my relationships and in my work.
Do less, Be more: I like to stretch the length of a day as long as I can, and I do that by going back to basics. It’s taken a long time to learn, but I’ve found that the things worth doing are the ones that allow me to just be in the moment. These are activities that pull me out of the rabbit hole of list-checking and work to-dos.
For me, it’s time in the garden, or on a hike, cooking a new recipe, or climbing a new route – all of which command my attention but allow a natural opportunity for processing. The Vitamin D and movement don’t hurt, either!
You can connect with Maryam on Instagram @goodfriendsgoodfood, LinkedIn and her website.
Support ABG at Patreon.com
Looking for ways to support the A Balanced Glass mission?
Please consider one of the monthly options to provide financial support over at www.patreon.com/abalancedglass. This financial contribution helps us continue to provide resources and tools to our community.
Join the ABG Community:
Come and join us!
If someone has passed along this weekly news, you can receive your own copy by signing up on the website here: Join the Community or at the A Balanced Glass Facebook Group.
You can also connect through Instagram @abalancedglass and Twitter @abalancedglass
