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9 plane etiquette rules every passenger should follow

Discover the indisputable rules of domestic plane etiquette.

Planes can be a wild place. All of a sudden, you’re forced into the personal space of many random strangers. You even have to share the (rather unpleasant) air with them. And something about that turns otherwise civilised people into animals. Debates on plane etiquette will pop up on the internet time and again, but we have the unquestionable list that all plane passengers should be following for a brighter world.

Read on, and take note.

1. Never put your seat back

There is never an excuse to lower the back of your seat on a domestic flight. Domestic planes are much tighter spaces and those of us who are six foot and over simply cannot squeeze our legs into the tiny gap that is left when the chair in front of us is leaning back. The maximum length of flight around Australia is what, five hours? You can sit upright for five hours. If you can’t… catch the train.

2. Don’t dig into the seat in front

Unless the seat in front of you has broken rule number one, don’t dig, bang or hang on their seat back. But if they have broken rule number three, well then they’ve made their own bed and they can get kneed in the back for it.

Think of the tall people. (Image: Getty/ Chalabala)

3. Armrests are for the middle seat

I don’t know how to make this any clearer – the middle seat sucks and the only saving grace is having both the armrests. The aisle seat has its own armrest, and the window seat can lean into the wall of the plane.

I will die on this hill.

person holding onto chair armrests in plane
If you’re not in the middle, stay away from the middle armrests. (Image: Getty/ Skynesher)

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4. Keep your feet to yourself

It’s the eternal mystery, but for some reason there will always be people who can’t grasp where their foot space begins and ends on a plane. Some people will also get hung up on the barefoot issue, but to be honest, I truly don’t care as long as you keep your foot in the imaginary box of your chair. And, just to remind you all, I am a tall woman saying this. If I can do it, so can you.

crowd of people walking
Watch where your feet go. (Image: Getty/ bee32)

5. Be polite

Just as with hotel staff, the obvious, yet often ignored, answer to getting the best out of people is simply to be kind and polite. That goes for both the airline staff, and your fellow guests. If you ask for things nicely and respectfully, more often than not, you’ll receive an agreeable answer. Yes, even when things seem to be going wrong.

6. Don’t push someone to switch seats

Sometimes, in plane travel, you will not be seated next to your party. Sucks to be you, but may I just say: too bad. If it’s important to sit next to your travel companions – be they friend, lover or offspring – pay the extra $20 to choose your seat ahead of time.

What you certainly should not do is guilt a fellow passenger into switching seats with you just because they’re travelling solo. If you have the same seat (or better, you may ask the question – in a casual, guilt-free tone. But if the answer is no, sit yourself down and buckle up for a ride without your nearest and dearest. It’s no one else’s fault that you’re not sitting together, and it’s likely every person on that plane has been very intentional about their seat choice.

Controversially, as someone who does love kids, I also have to apply this to parents and kids. There may be some slim exceptions to this, but in general, it’s no excuse to behave poorly.

plane about to take off at sunset
Planes just aren’t that big, deal with your seat. (Image: Getty/ Gremlin)

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7. Switch if you can, though

Having said that, if you’re flying solo and the seat swap you’re being asking for is the exact same position (or better) in a different row, you really should just say yes. If they’re trying to force you into a middle seat though, you hold strong on that no.

8. Don’t hog the overhead bins

Some passengers are just so darn desperate to fit everything into a carry on bag, that they screw everyone else over by hogging more than their fair share of the overhead bins. The rules are, one small bag up the top, one even smaller.

man putting luggage in storage bin on plane
Be reasonable with your carry-on. (Image: Space_Cat)

9. Wait your turn to get off the plane

There is an order to deboarding the plane, and it goes row by row. We can all agree on that. However, I do have just a couple of caveats. The first is if someone is desperate to go to the toilet, they can’t get to the plane toilet because the aisles are filled, and they’re very open and honest about the desperate need to get to the loo with passengers around them who are perhaps moving a little slowly – just step aside for one moment and let them run off. Don’t be such a stickler for the etiquette rules that you literally elbow them to stop them getting in front of you, even though you’re in no way ready to walk off the plane.

Pointing this out for a friend, not from my own life. Personally.

The other is that if someone is literally ready to race off the second the plane lands, no need to gather things or get a bag from the overhead locker, probably just let them go.

line of people with suitcases at airport
Line up, and wait. (Image: Getty/ Izusek)

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Kassia Byrnes
Kassia Byrnes is the Native Content Editor for Australian Traveller and International Traveller. She's come a long way since writing in her diary about family trips to Grandma's. After graduating a BA of Communication from University of Technology Sydney, she has been writing about her travels (and more) professionally for over 10 years for titles like AWOL, News.com.au, Pedestrian.TV, Body + Soul and Punkee. She's addicted to travel but has a terrible sense of direction, so you can usually find her getting lost somewhere new around the world. Luckily, she loves to explore and have new adventures – whether that’s exploring the backstreets, bungee jumping off a bridge or hiking for days. You can follow her adventures on Instagram @probably_kassia.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.