Firearms and hazardous materials are turned over to local law enforcement officials. For safety reasons, liquids that can’t go through security—even in sealed containers—must be thrown out. For other items, the TSA either sends them to a contractor for disposal or donates them to a local nonprofit. Some of these charities will, in turn, resell items and use the proceeds to support their own programs. The TSA makes clear that none of this resale money goes into its own coffers.
It’s up to domestic airlines to develop their own cleaning protocols. All the carriers we spoke with require either flight attendants or certified maintenance crews to do some form of cleaning between flights—even if it’s just a cursory removal of garbage and refreshing of the lavatories. The more thorough scrub, when crews wipe down seats and tray tables with disinfectants, happens when a plane overnights at an airport. Carriers schedule “deep cleans” every month or so to launder seat covers and shampoo the carpets. Still feel squeamish about your seat? That’s what disinfectant wipes are for.
Intuitive design, natural light: what New York’s JFK can learn from Heathrow’s T2.
You’ve got to give Spanish architect Luis Vidal points for standing before an audience of hardened, JFK-weary New York City travel reporters and declaring, “Terminals today are the cathedrals of the twenty-first century.” Vidal designed the newest addition to London’s Heathrow Airport, the $4 billion Terminal 2, opening this month. T2, also called the Queen’s Terminal, is one of those sunlight-bathed, technologically of-the-moment facilities popping up in airports from San Francisco to Mumbai, restoring a degree of pleasure to air travel. But cathedrals? Vidal argues they were once “gathering places and icons” of every city. And that, he reasons, is what airports are today.
So you think you can just scooter around Rome like a carefree Audrey Hepburn or Gregory Peck? Think again. Mastering the iconic bike—not to mention the traffic—requires serious know-how. Claudio Sarra of Bici & Baci, which provides Vespas to the St. Regis hotel($$$$), gives us tips on safe navigation.
1. Driving in Rome can be dangerous. Put on a helmet, fasten the chin strap, and slide the visor down to protect against oncoming insetti.
2. Lift the Vespa off the kickstand before starting the engine and giving it gas, or risk losing control and launching it unpiloted into the street (a common mistake).
3. Avoid aree pedonali (pedestrianized zones) and bus lanes, which are marked with yellow paint. Everywhere else is fair game. Well, not sidewalks.
4. Romans hardly follow routine traffic laws, let alone use hand signals; be hyper-attentive for other scooters veering in and out of gridlock, and bypass the busiest intersections.
5. With such narrow frames, parking is a breeze—and free (even in metered spots). Be sure to take your belongings with you, and don’t forget to lock up.
The tealike beverage is a favorite Argentinean tradition (even Pope Francis loves it), but it comes with a set of unwritten rules. Juan Carlos Cremona, owner of La Martina de Areco (54-23/2645-5011), a café in San Antonio de Areco, outside Buenos Aires, explains the ritual.
1. In groups, a cebador (leader) is chosen to serve everyone. He or she heats water to just below the boiling point, then pours it into a flask.
2. The gourd—a dried squash or a wood-lined metal goblet—holds the ground yerba maté leaves. Purists use a sieve to remove twigs.
3. The cebadormoistens the grounds to release the flavor, inserts a bombilla (straw), adds more water, and passes the gourd to the first drinker.
4. On your turn, sip with gusto. Some add sugar or honey, but real gauchos take it amargo—bitter. When done, say “gracias” and pass it along.
5. Hungry? Locals often enjoy their maté with galletas dulces (sweet pastries).
Q: Are there any foods that will help me fight jet lag? —George Frank, Brooklyn, N.Y.
A: Even more than foreign-transaction fees and data-roaming charges, jet lag is the bane of international travelers. Resetting your internal clock to a new time zone can be a days-long process. Fortunately, there are ways to ease yourself onto a new schedule—and what you eat and drink can play a key role.
Most good restaurants in the United States expect to turn over a table two to three times each night—that means they anticipate a party of two will stay for about an hour and 45 minutes (four-tops are usually allotted two hours). So once you’ve paid your bill, try not to spend the next hour nursing your final sip of wine. Internationally, diners enjoy a more leisurely pace. In Italy, for instance, experts say it’s virtually impossible to overstay your welcome. In countries from Australia and China to Argentina, meals typically run a full two to three hours. If you don’t know the protocol, look to the waitstaff for cues. They’ll let you know when your time’s up.