Chapter 6


Day of the Trip


➡ Check Emergency Equipment (refer to Passenger Safety Briefing Card for locations). ➡ Check supplies – dishes, glasses, silverware and serving utensils, linens, beverages, snacks, and amenities.


➡ Ensure proper stock of dry goods/“staples” are onboard, chips, nuts, soda, water, canned items, condiments, box cookies, crackers, chocolates, gum, coffee/decaf, tea.


Note: These BASIC ITEMS should be on every flight: China, crystal, serving utensils, linens, napkins, hot towels, staple food items, beverages, wine and beer. Paper plates and paper napkins are never used to serve your clients except upon request but may be onboard to serve the pilots. Some companies will use plastic glasses for pre-departure beverages only.


A supply of table linens are generally found onboard the aircraft in these locations:


• Hanging in the airplane’s closet. • Folded in galley drawers. • Stored in a credenza – sometimes under a divan. • or fresh from the dry cleaner in flight department’s office.


Note: Ensure entertainment items; computer/fax provisions, etc. are onboard. Extra video or music selections may be available for an aircraft. If children are traveling, choose the appropriate selections. Check the stock on the aircraft or in the office at the hangar.


➡ APU ON 60hz Master Switch ON. ➡ Galley items, appliances, systems, set cabin temperature when power is on AC. ➡ Communication, entertainment devices, turn on AirShow/Cabin View. ➡ Check Lavatory and Water Systems – supplies, faucets, flush toilet/ensure water heater is on.


Approximately 2 hours prior to departure proceed inside and wait for your catering to arrive and meet with the catering representative delivering your order. Your catering should be boxed with the Tail Number of your aircraft clearly visible on the outside of the box. Make sure the boxes are delivered taped/sealed and tamper proof. If you have more than 1 box the boxes will be labeled similar to this:


1 of 3 2 of 3 3 of 3


Inspect your catering order using your Formatted Catering List while the delivery person is there to ensure you have everything your ordered. If an item is missing that gives them time to have it delivered before departure. Ensure that the order is placed into the FBO/Facility refrigerator to maintain food safety. Return to the aircraft and continue with your PreFlight Inspections.


To ensure you meet with the catering delivery person, make it a stipulation for delivery when ordering. In addition, inform the FBO you would like to speak with the delivery person before they leave the FBO.


2


© Aircare FACTS - Initial Service Training


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