These Barefoot Travelers Refuse to Put on Shoes — Even at the Airport
These Barefoot Travelers Refuse to Put on Shoes — Even at the Airport
Sayla Brown/Unsplash
https://www.fodors.com/news/news-and-features/these-barefoot-travelers-refuse-to-put-on-shoes-even-at-the-airport
Airlines may deny you boarding for being barefoot. But they don't care.
Has anyone traveled on a flight barefoot?”, a Reddit subthread asks. The thread received some affirmative replies, with people admitting to flying without shoes without any issues between Germany and Spain and from the U.K. to Portugal. One person admitted, “Sure, but it’s hit-or-miss in the U.S. American Airlines has given me trouble before. Flew within the Caribbean barefoot, also around Southern Africa. I did a day trip within Guyana and was barefoot door-to-door. Would like to do this more often.”
There is a difference between shoe-wearers who take off their footwear on flights, and barefooters: the latter do not wear footwear unless required. It’s a lifestyle choice, and though there are exceptions, you’d also see them walking at airports without shoes.
The individual who posed the question chatted with Fodor’s anonymously and said they are barefoot all the time except when they go to work. In Australia, it’s not as uncommon, they mentioned in several other barefoot threads. “I would love to just leave my shoes at home when I go on holiday, as I won’t wear them anyway. But for a flight I worry that in case one of the staff doesn’t like it and doesn’t let you aboard.”
The worry is valid. Airlines have the right to deny you boarding, and dress codes are being increasingly enforced. Skimpy or offensive clothing and a lack of shoes can be grounds for being evicted from a flight.
Going Barefoot
Years ago, an Indian supermodel made headlines in the country when he started running marathons barefoot. Milind Soman, now 60, participates in long-distance running around the world and frequently ditches shoes. But a quick Google search reveals that the barefoot community is much bigger than the people who run or hike without shoes—there are people who have wholly adopted this lifestyle and only wear footwear when absolutely necessary (like in emergencies or when there’s a risk of injury).
Barefoot running went mainstream after the release of the book Born to Run by Christopher McDougall, in which he describes a tribe in Mexico that runs long distances in minimalistic sandals or barefoot. Research has hinted that being barefoot is better for balance and foot strength, and grounding (walking barefoot in nature) has become a wellness trend. But experts recommend that people be careful where they step, especially outdoors. Apart from dirt, there are dangerous objects (like glass and needles), pests, and bacteria that can cause more harm than good. For those who find a middle ground, more brands now offer five-toed barefoot shoes. It may not be for everyone, and that’s okay, too.
Historically, there have always been communities that have relinquished footwear and lived what would now be considered an alternative lifestyle. Hippies rebelled against society in sandals or barefoot. Modern-day barefooters find it freeing to be without shoes all the time, but many wear them as and when required. People have transitioned to this lifestyle in different corners of the world, from cities to remote towns, and use platforms like Reddit to support each other.
But, just like other lifestyles such as nudists, they have to comply with certain rules in public. Flying, for one, is not barefoot-friendly.
The Contract Caveat
Barefoot luxury, a phrase adopted by luxury hotels that invite people to surrender to nature, does not fly with airlines. All airlines have contracts of carriage that every passenger agrees to when they buy a ticket. Many specify that they may deny entry to barefoot travelers; some are stricter in their wording than others.
American Airlines, for example, specifies: “Dress appropriately; bare feet or offensive clothing aren’t allowed.” United says it has the right to refuse transport to passengers who are barefoot. However, Lufthansa—which many barefooters said they flew with—does not explicitly ban it.
But, as with most policies, it depends on the discretion of the staff members. They may enforce the rule, or let it slide. In any case, barefoot travelers keep a pair of flip-flops handy. Barefooter Kriss Sands insists in a blog on flying barefoot that the gate is no place to argue with crew. If you’re asked to wear shoes, “simply wear the flip-flops or other footwear to your seat, then remove them and put them away for the rest of the flight. It is highly unlikely that anyone on the plane after that will say another word to you about your feet.”
Sands took 114 flights between 2004 and 2023 with 13 different airlines at 31 airports, and was told only eight times that he couldn’t board without shoes.
If you want to try it, be sure to check the airline policy about it. It’s better to have sandals in your bag in case you’re asked to wear shoes.
You might also get some stares and questions if you spend the flight barefoot. Often, passengers find it annoying when their co-passengers invade their personal space and put their bare feet where they don’t belong. Many think being barefoot on a plane is not a good look. In the age of social media, people also shame others by sharing photos.
Sands says that these are not barefooters. “We are not those people, and it behooves us to always be respectful of other passengers on airline flights and never prop our feet up on or near where someone else is sitting.”
The advice for travelers in such cases: keep your shoes on. “Boarding in shoes but removing them later just kind of puts us in the same category as the people that are being complained about, as the general public does not know the difference between true barefooters who never wear shoes and the rude people who board planes in shoes, remove them later, and then put their bare feet in places they don’t belong.”
Top Bartenders Reveal the Cocktail Bar Habits They Secretly Hate
Roman Samborskyi/Shutterstock
https://www.fodors.com/news/photos/top-bartenders-reveal-the-cocktail-bar-habits-they-secretly-hate
Experiencing a perfectly crafted cocktail in an elevated atmosphere should come with a little consideration.
Nothing is so refreshing as a hard-earned, ice-cold cocktail at the end of a long day. As a traveler who has taken every type of vacation—from lounging on a beach to exploring 12th-century castles—in addition to sipping on the best boozy beverages at home, I’ve learned there are rules to partaking in cocktail culture that supersede any zip code. That is to say, I’ve heard bartenders say “I see you” to an impatient patron in more accents than I can count.
Cocktail bars are experiencing a boom: what better way to learn a locale than to taste it in a sexy glass? Yet cocktail bar etiquette, unlike the unspoken codes that surround fine dining, for example, still flies under the radar. To be fair, paying for a singular drink that can cost as much as $40 (yes, I’ve ordered them and I have the credit card bill to prove it) entitles a customer to a little flexibility. But as a frequenter of fancy spirits houses who expects a drink worthy of the price point to land on my napkin, I’ve observed there’s certainly room for improvement on the other side of the bar.
Rob Crowe, bartender and council member at New York’s beloved Bar Snack—recently named the third-best bar in North America—said that helping newbies navigate the beverage world is a “good challenge” for hospitality professionals. After all, the best bartenders know that true service requires treating guests well regardless of their affinity for performing pet peeves. Still, I couldn’t help but ask Rob and more of North America’s 50 Best bartenders to point out some of the not-so-favorite habits they’ve witnessed when tending the well.
PHOTO: NOMAD_SOUL/SHUTTERSTOCK
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Get the Bartender's Attention With Eye Contact
It may be true that patiently using eye contact is polite in any bar, but shaking specialty drinks takes an extra layer of concentration compared to the average pour. Flagging down a bartender by shouting, “excuse me,” or waving a credit card to pay isn’t the appropriate way to grab the attention of a busy artisan at work. Especially given they have likely already gotten wind that you’re waiting and added you to their mental queue before you started anxiously tapping your foot on the barstool.
Simply exchanging a moment of eye contact, or a subtle nod, with your nearest bartender will let them know you’re ready for whatever’s next. If you’re looking to speed up the lapse between check-ins, you can mention to your bartender in advance what your next move will be, as in teasing plans for a food order or requesting the check as they drop your last drink.
PHOTO: MONKEY BUSINESS IMAGES/SHUTTERSTOCK
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Don't Ask for the Cheapest Drink on the Menu
The benefit of choosing a cocktail bar over the humble charm of a dive is that everyone’s equally investing in the exchange—with time, expertise, and yes, cold hard cash. That’s why Crowe says “someone asking what your cheapest drink on the menu is” can be “a bit of a red flag.” Not only does reducing a menu down to the cheapest option reject the elegance of the experience, but it can appear atypically tactless to a server, potentially hinting at more unfavorable behavior to come.
It’s not that hospitality pros are ignoring the fact that spending disposable income at their bar is a luxury for most. Crowe, whose bar is located in Manhattan’s East Village, notes, “I understand New York can be very expensive.” Still, the expert also suggests, “if you’re out to have a good time, you shouldn’t be worried about spending a buck or two [more]” instead of leaning into dining out.
PHOTO: SMIRART/SHUTTERSTOCK
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Touching the Bartender's Tools Is a Major No-No
The bar is a sacred place for the art of making drinks—and one that must stay hygienic considering it’s a surface for preparing items for public consumption. “If I’m behind the bar and I’m building cocktails, please don’t touch my tins or tools,” Ashtyn Harris, one of the lead bartenders at Press Club (a record lover’s dream venue in Washington, D.C.), shares. These tools are any and everything on the counter that isn’t your glass or place setting, including shakers, stirrers, ice, garnishes like toothpicks, citrus, and olives, and even piles of napkins and straws that aren’t explicitly put out in a self-service area.
Though nudging a tool or taking a toothpick may seem like a minor action that ultimately saves everyone time or space, keeping your hands from behind the invisible curtain is a matter of respect for the bartender’s authority as well as a health concern. “I don’t go to anyone’s office desk and start touching their pens, or click-clacking on the keyboard,” Ashtyn correlates. “Because that is my desk.”
PHOTO: ROMAN FENTON/SHUTTERSTOCK
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Do Ask for Help Ordering, But Do It Efficiently
While bartenders are there to spend time as a liaison between you and your perfect drink, that doesn’t mean they have time to waste. When asking for help landing on an order, it’s best to keep in mind you’re probably not the only person at the bar and serving you is definitely not the only task on the team’s to-do list. Streamline by avoiding questions the menu already answers. Bar Snack’s Crowe uses “people coming in, you handing them a menu and them asking ‘What’s on draft?'” as an example of this, when the draft list is printed “on the menu they have in hand.”
Separately, there’s a thin line between seeking helpful advice and thinking out loud. Asking “What’s good?” is too basic a question for any drinkery proud of their beverage program. On a similar note, proposing a drink with vague descriptors like “sweet” or “different” doesn’t give your guide a lot to go off of. It’s better to assemble specific thoughts, e.g., “I’m in the mood for something citrusy and tequila-forward, like a margarita, but maybe with a funkier twist.”
Finally, if you’re ordering with more than one person, have your picks ready to share at the same time. Nothing helps the flow of the crew more than keeping a group’s orders as together as possible.
PHOTO: ALEXEY LESIK/SHUTTERSTOCK
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Cutting Off a Bartender to Condesplain the Menu Isn't Cool
The cocktail scene is sure to draw superfans on both sides of the bar, especially at top-50-ranking ones, like Toronto’s Civil Works. But engaging enthusiastically and sharing knowledge should never cross the line into schooling your bartender or speaking down to anyone around with amateur expertise. Civil Works Co-Owner Nick Kennedy isn’t a huge fan of when “dudes explain what a cocktail is to a date” in a condescending way while placing an order, or worse, try to educate the bartender—who is at work. Kennedy said that with “a great menu, there are really unique ingredients.” The teams at these elite establishments are always “happy to help guide you through that.” And, keeping things fair, the craftsman has the same standard for fellow owners when it comes to letting things flow naturally. “My ick is when bars take themselves too seriously or put the drink ahead of the guest and their experience.”
PHOTO: PHOTOSUNNYDAYS/SHUTTERSTOCK
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Don't Include the Staff in Any Charades About What You're Consuming
Speaking of dates, what better place to connect with someone (from a romantic interest to an old friend) than in the comfort of a swanky lounge? But, like in life, honesty is the best policy when discussing what you’re having to drink. Believe it or not, guests sometimes attempt to rope bartenders into concealing what they’re really drinking from who they’re with, which requires a level of unprofessionalism a patron should never expect.
Kennedy has first-hand experience with a customer who brought a date to their establishment, where “he kept [asking] us to make him non-alcoholic drinks, but tell his date [they were] alcoholic drinks.” Naturally, bar-restaurant staff will decline any requests to get involved in charades about consuming or not consuming alcohol. So don’t put the professionals in a weird position by asking.
PHOTO: LIGHTFIELD STUDIOS/SHUTTERSTOCK
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Keep the Energy Pleasant With Everyone in the Room
Being kind to both the service team and other visitors of the bar is an essential part of keeping the experience appealing for everyone. It might be tempting to be dismissive of others when you’re focused on your drink, defending your space in a crowded room, or feeling frustrated being served incorrectly when the drink was expensive.
But “a disrespectful guest, especially one that upsets the vibe of the room,” is Franklin Sahlhoff’s (another lead bartender at Press Club) biggest challenge. Though Sahlhoff believes anyone is entitled to a bad day, AKA someone who is getting over a bad breakup with a stiff cocktail, barking at a bartender is not only upsetting to that person, but also takes anyone within earshot out of the moment.
PHOTO: CANDY RETRIEVER/SHUTTERSTOCK
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Read the Room When Making Small Talk
Hanging out solo in public is a fun way to socialize with no strings attached. But gauging if your interactions are being received well by people who don’t know you is a key part of being an enjoyable bar neighbor. If you’re instigating conversation with strangers, take a second to assess what they’re doing. If they’re barely looking up from their book, for example, or in a deep conversation with someone else, it probably isn’t appropriate to spark up chit-chat. It’s wonderful if casual conversation does strike, but if you sense you’re doing most of the talking, try periodically giving the person an easy out to enjoy their meal just in case they’re too polite to turn away.
Pro tip: poking fun at what someone else is drinking is the worst way to introduce yourself. It’s easy for humor not to land when alcohol is involved.
On the other hand, if you’re not in the mood to socialize with other drinkers, that’s no problem. Politely declining (when safety boundaries haven’t been crossed) with a smile, a nod, or a quick thank you, instead of embarrassing the other person, goes a long way in keeping things kosher.
PHOTO: SRDJAN RANDJELOVIC/SHUTTERSTOCK
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Refrain From Invading the Bar by Hogging Space or Overstepping
One of the most important signs of respect for the bartender is making sure not to invade their space. The most common way Harris, of Press Club, sees this happening is when guests “take a drink off of [the] service area,” instead of waiting for it to be placed in front of them, which she advocates against. Similarly, shoving a finished plate out of your way—but into the way of where the bartender is working—is disruptive. “I know every two seconds feels like 30 to 45,” Harris related to patrons. “So I’m aware of that. If I could grow a third arm and grab that plate out of the way immediately after you put your fork down, I would. But I’m shaking [someone else’s drink]. And then this is a space where I’m going to send fresh cocktails out. So please don’t dirty it.”
And it’s not just about the work area of the bar. Using the bar as a makeshift vanity, office desk, or resting place to lean on isn’t fair to everyone else sharing the space. Your belongings outside of what you can hold in your hand should stay on your lap or the bag you pulled it out of.
PHOTO: EVGENIY KALINOVSKIY/SHUTTERSTOCK
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Don't Underestimate Your Bartender
Remembering that cocktail bars come in all shapes and sizes is part of the fun of exploring new ones all around the world. Ottoniel Mendez, a bartender at La Factoría in Puerto Rico, has noticed that customers sometimes aren’t aware of just how exciting their drinking experience can be because of Factoría’s buzzy atmosphere. “Customers that haven’t been [deep] in the cocktail scene, they expect [one thing]. Then they come to Factoría for the first time, and they don’t actually know what they walk into. They don’t know it’s an actual cocktail bar until they approach the bartender.” He and manager Carlos Irizarry enjoy welcoming clients into their world in San Juan, which teaches clients not to judge a bar’s capabilities by anything other than what comes in their glass. No matter what a cocktail bar or its regulars look like, go in with an open mind and plenty of thirst.
JW Marriott goes all-inclusive—and luxury travelers are ready
https://hotelsmag.com/news/first-out-of-the-gate-jw-marriott-goes-all-inclusive-and-luxury-travelers-are-ready/
Javier Coll knows a thing or two about the all-inclusive space. A 30-year hospitality industry veteran, he co-founded AMResorts, one of the largest luxury all-inclusive platforms in the world, before its acquisition by Hyatt Hotels Corp. in 2021. Now president of management company Mullen Hospitality, Coll is leading the development and operation of the first all-inclusive property under the JW Marriott flag: JW Marriott Costa Elena Resort All-Inclusive, in Guanacaste, Costa Rica, which opened in September.
For Coll, the move reflects the maturation of the all-inclusive segment, which he says has evolved well beyond its traditional roots. Today’s luxury all-inclusive traveler expects the same quality of food, beverage, service and experiences found at a traditional luxury hotel, with the added convenience of having everything prepaid.
HOTELS spoke with Coll about why and how this transition is occurring and more.
The Griffin Club is a ‘hotel-inside-a-hotel’ private experience, featuring access to exclusive areas, curated dining and personalized service.
HOTELS: What makes now the right moment for a luxury brand like JW Marriott to embrace the all-inclusive model?
Javier Coll: For many years, all-inclusive and luxury were viewed as separate segments. Today, that is no longer the case. Travelers have become more sophisticated, and the all-inclusive model has evolved dramatically. Luxury guests are looking for exceptional experiences, convenience, personalization, and peace of mind.
Brands like JW Marriott have earned the trust of travelers over decades, and we believe this is a natural evolution. For the last 30 or 40 years, the segment has proven itself and is now one of the fastest-growing areas in hospitality, not just from the growth of properties but also from the investment perspective.
HOTELS: You have more than 30 years of experience in hospitality and previously helped build AMResorts. What lessons from that experience have influenced how you are approaching this project?
Coll: The biggest lesson is that growth only works with win-win operations and the right distribution. Those two things were very important to us. At AMResorts, we focused on building brands from scratch and developing disciplined operating systems, delivering consistency across every property and maintaining standards. All of that created confidence among owners and loyalty from guests.
We are following basically the same philosophy: operational excellence, financial discipline, and long-term value creation. We really believe brands create demand, but operations create reputation. That is the core of what we do.
JW Marriott Costa Elena features eight dining venues. Pictured here is Namuyaki, which blends Japanese culinary traditions with Costa Rican influences.
HOTELS: What excites you most about this particular project?
Coll: We want to show that this property is as good as—or even better than—many other JW Marriott hotels in the world. The fact that it is all-inclusive is irrelevant. It’s not something that is just a trend that everybody is doing now. It has been around for a long time. We started the luxury trend in all-inclusive, but now all the brands are perfecting the concept and bringing the experience they have developed over many years.
HOTELS: How has the definition of luxury all-inclusive evolved over the past decade?
Coll: When we started in all-inclusive, it was basically Club Med and a couple of other brands. Today, the only difference between a traditional luxury hotel and an all-inclusive luxury hotel should be that the latter is prepaid, so you don’t have to pull out your wallet or pay the bill at the end of the day. The service, the level of the restaurants, and the level of food and beverage should be exactly the same.
The hotel offers a range of family-focused offerings through Family by JW, including a kids’ club and nature-inspired activities.
HOTELS: Running an all-inclusive resort requires a different operational mindset than a traditional luxury hotel. What separates the best operators from the rest?
Coll: A traditional hotel primarily optimizes room revenue. That’s what they’re focused on, and even the KPIs are focused on optimizing room revenue. In an all-inclusive, we optimize each part of the guest journey. Every meal, beverage, activity, wellness experience, and guest interaction contributes to the transaction.
The best operators don’t manage departments independently. They orchestrate one seamless guest experience through coordination, forecasting, labor management, F&B controls, and a strong service culture.
It’s like an orchestra, and you have to understand how everything works and how everything interacts. The guest has already prepaid for everything. Now you have to focus on service and the spirit of the experience.
Last, guests are more or less captive. Everything that happens is going to be part of their experience when they get back home.
DUHC&S | Strategic Hospitality Consulting & Advisory
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