AVIATION: Dry Blue Yonder

Airline passengers who like to take a drink aloft may soon have their spirits dashed. Pilot, steward and stewardess unions have all passed stern anti-liquor resolutions. And Massachusetts Congressman Thomas J. Lane, arguing that tipsy passengers sometimes constitute a safety threat, plans to introduce a bill at the next session of Congress to make inflight liquor service a federal offense. Last week Harold L. Pearson, president of the industry’s Air Transport Association, said he had been warned by the Civil Aeronautics Board that liquor-pouring airlines may have to take “corrective steps,” sent airline presidents a proposed is-point “code of practice.” Items: ¶Drunks would not be permitted to board a plane. Passengers who become intoxicated in flight would be dumped off at the first stop.

¶Liquor would be served only on first-class flights of two hours or more, from noon to midnight, Mondays through Saturdays.

¶Airlines could not advertise bar services or serve free liquor.

Although Pan American had served liquor since the 19303, domestic lines did not start until Northwest cracked the ice in 1949. Now almost all major U.S. lines serve liquor aloft. On first-class flights, American, United and T.W.A. pour free drinks. Heaviest pourer: Western Air Lines. On 18 of its 90 daily flights along the West Coast it serves free champagne, and stewardesses are instructed to keep the glasses brimming. Western, which plans to add three more champagne flights this month, claims 93% of its passengers accept at least one glass.