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Cabinservicepolicies
- 1. CABIN SERVICE and SAFETY PROCEDURES
- 2. 3 STEPS PRE FLIGHT INFLIGHT SERVICE AND SAFETY LANDING
- 4. Know aircraft equipment and its limitations
- 5. Know your own limits on passenger behavior
- 6. Be aware of regulatory requirements
- 9. Flight time
- 11. Passenger passport information if needed
- 12. Service and maintenance announcements
- 13. PART 135 or 91
- 16. Check and secure safety and emergency equipment
- 17. Secure cabin
- 19. Communicate with your crewIF YOU HAVE ANY QUESTIONS ASK PIC!!
- 22. Maintain regular contact with cockpit
- 24. Dining services
- 25. Offer music, movies, or reading material
- 26. Pillows, blankets, and eye masks if overnight flight
- 28. Professional table setting for 2-4 passengers
- 29. Serving luxury food items
- 31. The art of hospitality
- 32. Details make the Difference
- 33. Service Protocol
- 35. Wine at 30,000 feet
- 36. The impact of cold and heat on wine
- 37. Introduction to Champagne, Burgundy and Bordeaux
- 38. Correct opening of Champagne and wines
- 39. Preparing tea and its considerations
- 40. Introduction to premium spirits
- 43. Notify PIC
- 46. CONCLUSION and Q & A
Editor's Notes
- Id like to take the topic of the role of a purser and briefly break down the procedures and responsibilities in the cabin related to customer service and safety.
- It can be broken down in to 3 phases
- Preflight. This is the time where it is important to get organized and get all your ducks in a row, so to speak. Check your emergency and safety equipment for proper operation, and expiration dates. Possibly prepare a menu, obtain a trip sheet to get trips details. Complete a cabin asset checklist.
- Know your cabin.