CABIN SERVICE and SAFETY PROCEDURES

3 STEPS

1. PRE FLIGHT

2. INFLIGHT SERVICE AND SAFETY

3. LANDING

PRE FLIGHTGET ORGANIZED!!!!!

Know your cabin

Know aircraft equipment and its limitations

Know your own limits on passenger behavior

Be aware of regulatory requirements

Establish passenger and crew safety

CABIN EQUIPMENT AND OPERATION

CREW AND AC LIMITATIONS

Crew duty

Flight time

Flight destination

Passenger passport information if needed

Service and maintenance announcements

PART 135 or 91

PIC announcements

PASSENGER BEHAVIOR

PASSESNGER AND CREW SAFETY

Safety briefing card

Check and secure safety and emergency equipment

Secure cabin

Observe sterile cockpit

Communicate with your crew

IF YOU HAVE ANY QUESTIONS ASK PIC!!

IN FLIGHT

Passenger comfort and service

Review travel information

Maintain regular contact with cockpit

General passenger handling and safety

CABIN SERVICES

Distribute menu

Dining services

Offer music, movies, or reading material

Pillows, blankets, and eye masks if overnight flight

Hot towel service

Customer Service Excellence Corporate Flight Attendants

Precision in table setting

Professional table setting for 2-4 passengers

Serving luxury food items

Performing under pressure

The art of hospitality

Details make the Difference

Service Protocol

Silver Service

Wine & beverage knowledge for Corporate Flight Attendants

Matching food and wine Wine at 30,000 feet The impact of cold and heat on wine Introduction to Champagne, Burgundy and

Bordeaux Correct opening of Champagne and wines Preparing tea and its considerations Introduction to premium spirits Preparation of classic and modern cocktails

PASSENGER HANDLING

LANDING

make sure cabin is secure

Notify PIC

Assist passengers

Crew briefing of flight

LANDING AND FBO ARRIVAL

CONCLUSION and Q & A