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Face masks, health checks and long check-ins: the future of flying
Cabin crew in protective suits, health certifications for passengers, mandatory face masks, and longer check-in times.
This is the new reality of mass air travel.
As people dream of taking to the skies once more, they face the prospect that changes to curb the spread of coronavirus will be even more challenging than those brought in after the 2001 terror attacks in the United States.
In addition to the strict security measures commonplace around the world since then, passengers will now encounter a barrage of checks for COVID-19.
“Before the pandemic, we were told to arrive two hours before the flight. This time we had to be at the airport at least four hours before flying,” said Indonesian Suyanto after taking a domestic route in late May.
There were multiple queues and screenings before he could even check in at the airport, he added.
Passengers in the country must declare a reason for flying, provide documentation proving they are virus-free, undergo multiple screenings, and offer details of their movements on arrival.
“It was more tiring and expensive. With these kinds of strict rules, I think people will think twice before travelling,” said the 40-year-old, who had to pay double the usual fare for his short flight as some seats were left empty for social distancing.
As the aviation industry attempts to find a way forward, experts warn the impact of the pandemic will be far-reaching.
“9/11 created a new environment for the entire travel industry in terms of security,” explained Shukor Yusof from Malaysia-based Endau Analytics.
While the fallout from the 2001 attacks could be used as an “indicator” of what to expect, the COVID-19 challenge was a “far more serious… global event”, he said.
Defiant passengers
The United Nations’ civil aviation agency has drawn up a set of guidelines for safe flying in the wake of the pandemic, from mandatory wearing of masks to the disinfection of areas people come in contact with.
In addition, industry body the International Air Transport Association (IATA) has suggested governments collect passenger data — including health information — ahead of travel, and that access to airports be restricted to staff and same-day travellers.
Other measures outlined in their guidelines include the redesign of gate areas to reduce congestion, faster and smoother boarding and baggage collection procedures, and even “prohibiting queues for the washrooms” to limit passenger interaction.
“The COVID-19 crisis is the biggest disruption in the history of the aviation industry. The recovery is going to be long and slow,” Albert Tjoeng, regional spokesman for IATA, told AFP.
Implementing new regulations is already proving challenging — and chaotic.
While some US airlines require masks be worn in-flight, it has proven difficult to enforce this rule if passengers are defiant.
In India, which resumed domestic flights last week, some cabin crew wore protective suits with masks, plastic visors and blue rubber gloves, but, according to media reports, had no idea if they were supposed to quarantine post-flight.
Mumbai airport put in place social distancing rules but these quickly fell apart when angry travellers harangued staff after flights were cancelled last-minute.
The most hotly debated measure in the industry has been whether to leave middle seats empty.
Japan Airlines and Delta are among carriers doing so but Michael O’Leary, the boss of Irish low-cost airline Ryanair, has said the idea is “idiotic” and would stop his firm making money.
‘Travel bubbles’
The emergence of COVID-19, which was first reported in China last year and has since infected more than seven million people worldwide, brought air travel to an almost complete halt with entire fleets grounded and mass layoffs.
IATA forecasts international carriers are in line to make a combined net loss of more than $84 billion this year.
“We don’t know exactly how the trajectory of this recovery will look,” Singapore Airlines chief executive Goh Choon Phong said, after the carrier reported the first full-year loss in its 48-year history.
There are some signs of recovery as major economies ease lockdowns — with IATA pointing to a growth in flight numbers from April to May — but flying looks set to struggle to return to pre-virus levels.
A confusing patchwork of rules imposed by countries at different stages in tackling their outbreaks makes it tricky for consumers to plan holidays or visit family abroad.
Some nations are maintaining bans on travellers from hard-hit nations or requiring people to enter quarantine on arrival, typically for a 14-day period.
Countries that have kept the virus in check are looking at creating “travel bubbles”, or reciprocal agreements with other places on similar outbreak curves, but these can have onerous requirements.
A “fast lane” for essential business and official travel between some parts of China and Singapore has been launched, but travellers need sponsorship and have to take a virus test before departure and on arrival.
Many who previously flew frequently may simply choose not to for the time being.
Fazal Bahardeen, chief executive of Singapore-based Islamic travel specialist HalalTrip, told AFP: “If I have to go through all the hassle, I might as well not travel unless I really have to.”
Reporting and photos: AFP
Cinnamon Hotels & Resorts Maldives has introduced a summer offer aimed at travellers seeking longer stays across its four island resorts.
Guests booking stays of seven nights or more will receive complimentary return transfers for two people, while shorter stays will include complimentary one-way transfers. At participating resorts, up to two children under the age of 12 can also stay and dine free.
The offer includes savings on selected excursions and activities and is available for bookings and stays until 31 October 2026.
Guests who book directly through Cinnamon Hotels & Resorts Maldives will have access to additional benefits, including options to personalise their stays with beach dining, spa treatments and island activities. Members of the brand’s loyalty programme will receive further savings and earn double Discovery Dollars during the promotional period.
Cinnamon Dhonveli Maldives offers beachfront accommodation, a range of activities and speedboat transfers from Malé. Its accommodation and family-focused programmes are designed for guests seeking a combination of recreation and time together.
Cinnamon Velifushi Maldives provides accommodation, dining options, wellness services and water-based activities within an island setting. The resort caters to couples, families and travellers visiting the Maldives for the first time.
Cinnamon Hakuraa Huraa Maldives, located across two islands in Meemu Atoll, is positioned for couples and honeymooners. Guest experiences include sunset dining, spa treatments and access to the surrounding lagoon.
Ellaidhoo Maldives by Cinnamon caters to divers and snorkellers through its house reef, marine life and access to dive sites. The resort provides direct access to underwater experiences in the Indian Ocean.
The summer offer provides savings of up to 65% across Cinnamon Hotels & Resorts Maldives’ four properties.
JOALI Maldives has been recognised in two categories at the Travel + Leisure Luxury Awards Asia 2026, receiving honours among the Best Resorts in the Maldives and for the Most Outrageous Villa.
The recognition reflects the resort’s Creative Living philosophy, which brings together art, nature, wellbeing, sustainability and hospitality within the guest experience.
Located in Raa Atoll, approximately 45 minutes by seaplane from Malé, JOALI Maldives opened as the Maldives’ first art-immersive luxury resort. Art installations, dining experiences, wellbeing programmes and accommodation are integrated across the island as part of its approach to resort living.
The property features 73 beach and overwater villas and residences, positioned across the island and above the Indian Ocean. The accommodation has been designed to provide privacy, space and access to views of the surrounding environment.
Each villa combines contemporary design with materials including timber, marble, bamboo and terrazzo, as well as handcrafted finishes. Floor-to-ceiling glass provides views of the ocean, while private pools connect the indoor and outdoor spaces.
Artworks and design pieces are also incorporated into each villa, reflecting the resort’s Creative Living concept and extending the art experience into the accommodation.
Guests can choose from Beach Villas, Water Villas and multi-bedroom Residences, with options designed for couples, families and groups. The larger residences provide additional living areas, pools and facilities for guests seeking more space and privacy.
Each villa is supported by a dedicated Jadugar, a term used by the resort to describe its butler service. The Jadugar assists guests throughout their stay by arranging dining experiences, island activities, celebrations and other personalised services.
Guests are also provided with bicycles to explore the island’s pathways, gardens and viewpoints.
JOALI Maldives said the awards reflected the work of its team and the support of its guests, partners and wider community. The resort also said it would continue developing experiences focused on creativity, wellbeing and connection.
The recognition adds to JOALI Maldives’ position within the Maldives’ luxury resort sector, where its art-led design and Creative Living philosophy form the basis of its guest experience.
Lily Beach Resort & Spa has announced a culinary collaboration with Chef Grégoire Berger, chef and co-owner of the Dubai restaurant Kraken.
Known for progressive French cuisine influenced by the ocean, Berger has received a Michelin star in the Michelin Guide Dubai from 2022 to 2024. His restaurant has also been included among the World’s 50 Best Restaurants, while his work has received recognition through several international culinary awards.
Berger’s approach draws on the sea as a source of ingredients, ideas and presentation. His menus combine French culinary techniques with marine influences, with each dish developed around a narrative connected to the ocean.
As part of his visit to Lily Beach in August 2026, Berger will host a fine-dining dinner for a limited number of guests. He will also introduce a signature dish at AQVA Bar & Restaurant during the collaboration.
The programme forms part of Lily Beach’s efforts to expand its culinary offering and introduce visiting chefs and dining concepts to guests in the Maldives.
Located in South Ari Atoll, the resort will provide guests with an opportunity to experience Berger’s cuisine within its all-inclusive hospitality concept. The collaboration will combine his Michelin-recognised approach with the resort’s existing food and beverage programme.
Lily Beach Resort & Spa has established its hospitality offering around its premium all-inclusive model, supported by a range of dining venues. Its restaurants offer overwater dining, international buffet selections, seafood and Asian-inspired dishes.
The resort’s culinary programme is supported by the Platinum Plan, an all-inclusive package that includes dining experiences, a selection of wines and spirits, excursions and personalised services.
Through the collaboration with Berger, Lily Beach aims to add another dining experience to its guest programme while continuing to develop its position within the Maldives’ luxury hospitality market.
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