Have you noticed how airports around the country, and the world, have been transformed into “destinations?” Passengers who once shopped for last-minute trinkets, can now purchase Burberry coats, TUMI luggage, and Disney memorabilia for themselves. Grabbing a cold, dry ham and cheese sandwich, has been replaced by gastronomical delights like Wolfgang Puck’s 3-cheese-pizza, Sabarro’s spaghetti and meatballs, and Chinese delicacies. Bars have always been available for the business traveler in need of a “pick-me-up,” after a day of endless meetings. But according to a Journal article “Airports Blend More Spirits Into the Mix,” “Alcohol has rarely been in short supply at airports, but some cash-strapped local governments are taking steps to open the taps further.”
Bars at Chicago’s O’Hare and Midway airports are open 24 hours, as are the 17 pushcart vendors selling beer and wine. A plan is in place to open a bar in the baggage claim of Las Vegas’ airport, while wine bars are expanding. “Vino Volo, a San Fransisco airport wine-bar chain that opened its first shop in 2005, plans to add its 14th location this month and hopes to have 50 in three to five years. Vino Volo, which means ‘wine flight’ in Italian, offers meals and wine-tastings and sells bottles to go from most of its locations.” HMSHost, part of Italy’s Autogrill SpA, sells bottled local wines at two California airports. The company also sells bottled wines at wine bars in several airports, and is planning to open more.
“Critics say the last thing needed in the skies is more tipsy passengers.” This week a flight, prepared to take off from Florida’s St. Petersburg-Clearwater International Airport, returned to the gate because of a drunken passenger. While such incidents have occurred before, Joe Tiberi, the International Association of Machinists union spokesman feels that ” ‘Making liquor more easily accessible in airports will only exacerbate the problem,’…” Rebecca Rolfes, a Chicago publishing exec, who travels from O’Hare several times a month feels pushcarts would allow tipsy drinkers to roam concourses, bringing them into contact with families and non-drinking passengers. “That could create ‘some pretty sloppy situations,’…”
The obvious benefits to increasing the availability of alcohol are providing respite for passengers other than food courts, more revenue for airports and cities, and creation of jobs. Making a plea for those like himself who may find themselves stranded overnight at the airport, electrician Ray Mazzoni feels that with bars open 24 hours “you could have a drink and a snack and watch TV.”
It’s likely that if “you build it, they will come.” The question is do we really need IT? Just because we think it, does it mean we must give it life? There might be short, and long-term, consequences which we aren’t taking into account. Dispensing more alcohol in airports doesn’t seem like a proposition worthy of our support. It’s not of medical or scientific or even human necessity. It’s a luxury most can’t afford.
in my opinion…hugmamma