Flight Attendant Course – Part Six

Important Facts for Social Communications

• Trustworthy
• Skilful
• Patient
• Hardworking
• Helpful
• Hospitable
• Honesty

In-flight Services

During Service

• Be alert for passengers who may be feeling unwell or showing signs of emotional distress.
• Be watchful for irresponsible passenger’s behavior.
• Make a mental note of passengers with limited knowledge of your language that you would be responsible in case of emergency.
• When the Fastened Seat Belt Sign is `ON’, make a PA announcement to inform passengers to return to their seats and fasten their seat belts.
• Regular checks on passengers and cabin monitoring should be carried out every 15 minutes.
• Cockpit entry must be kept closed at all times during service.
• In- flight service must be well co-ordinated and timed.
• Cabin crew must co-operate together to ensure a smooth flow of service.
• Cabin crew must conduct in-flight service with a good service attitude.

Meals Onboard

• Crew in charge must do the Pre-flight Meal Checks before signing any documents onboard.
• Cabin crew must serve meals to Flight Crew on trays before the pedestal to avoid spillage which can cause malfunction of the electronic equipment.
• Males should be served to the Captain and Co-pilot at different times, with different meals.
• Cabin crew may take their crew meals after serving passengers’ meals but eat discreetly.
• Do not serve the passengers with mouthful of food.
• During turbulence, service excluding hot beverages may continue with the Captain’s permission.
• Cabin crew must know the In-flight menu before the service.
• All layover liquids should be disposed before landing.
• All galley meal carts and containers must be latched and secured before landing.
• All garbage bags must be tied up and stowed away before landing.

Food Handling

• Wash your hands before handling food.
• Do not smoke while food is being handled.
• Do not handle food if you are suffering from any skin disease especially on your hands.
• In case of delay or diversion, closely check the quality of food before feeding the passengers.
• Wipe off any stains food contact surfaces after use.
• Clean as you go and ensure that garbage is removed whenever possible.
• Do not lift glasses and cups by placing hands or fingers inside them.
• Any food dropped on the floor must be discarded.
• Always serve meal trays with logo facing passengers.
• Always serve window passengers first.

Pre-flight Duties

Pre-flight Checks

Daily Pre-flight Checks must be made on the followings;

1. Overhead Bins
2. Seats
3. Seat Pockets
4. Life Jackets
5. Flash Light
6. Emergency Equipment
7. First Aid Kit
8. Galley
9. Cargo
10. Toilet
11. Cabin crew call buttons

Safety Equipment Checks

Daily Safety Equipment Checks must be made on the followings;

1. Expired Date
2. Correct Pressure ( Pressure Guage Requirements )
3. Plastic Seals
4. Wire Seal Pins
5. Emergency Lightings
6. Cabin Lightings
7. PA System
8. Interphone
9. Cargo Net

Passenger Boarding

• Ensure passengers do not smoke during boarding or before take-off.
• Be alert to suspicious carry-on baggage.
• Passenger seating should be evenly distributed for take-off.
• Ensure passengers are seated with their seatbelts properly fastened, seat backs upright and tray table stowed.
• All hand carried items must be properly stowed either in the overhead compartments or under the seat in front.

Door Closing

Before closing of the Main Door/ Main Passenger Door, all cabin crew must be checked on the followings;

1. Check the forward cargo door for ensuring that there is no ground personnel onboard
2. Passengers head count
3. Check the Tail Prop is onboard
4. Check the Document Bag is onboard
5. Safety checks must be done

Ground Duties

Transit Station Duties

• After passengers have disembarked, check that nothing is left behind in the cabin.
• Check overhead bins, seats, seat pockets and cargos for any left baggage or items.
• Confirm the number of transit passengers with Crew in Charge and watch for any suspicious or unauthorized personnel entering the aircraft.
• CA-3 must be in the forward cabin, CA-2 must be in the mid cabin and the Crew in Charge must be in aft cabin for special attention to suspicious movements of cleaners, caterers, etc..
• Ensure boarding steps are cleared of obstacles when boarding of passengers begins.

Refueling of aircraft with passengers onboard

• When refueling of the aircraft, passengers must be instructed to unfasten their seat belts.
• Smoking and using electronic devices, especially mobile phones are prohibited.
• All crew must be stationed at the exists.
• Access to exits and aisles must be kept clear of baggage or any obstacles.
• Immediately report to the Captain or Crew in Charge, if strong fuel vapour can be smelled or sensed in the cabin.
• All clearance for passengers’ embarkation and disembarkation must be obtained from the Captain.

Carriage of Expectant Mothers

• Pregnant women must be brought a certificate from the doctor with a confirmed date of delivery as a fit for fly approval.

Carriage of Infant Limitation

Definition :

A passenger below two years of age and is not required by Law to occupy a passenger seat.

An infant must be accompanied by parent/ relative/ guardian who act as an escort.

The acceptance of infants will be on a one-to-one basis. (i.e- one infant to one adult).

Handicapped Passengers

Carriage of Handicapped Passengers

Definition :

A passenger is term `Handicapped’ when his/her physical condition or mental attention requires the assistance of another person, which is not normally extended to other passengers in the event of an emergency evacuation.

There are two categories;

• (1) Ambulatory Passengers

• Deaf, Dumb, One Leg/Arm Amputated
• Normally Mobile
• Do not need assistance
• Aids : Canes or Crutches

• (2) Non-Ambulatory Passengers

• Invalid, Blind, Paralyzed, Stretcher Cases
• Immobile
• Need assistance

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