Everyone cares about the process of pre-flight - 1 views
started by kbojezhang44 on 07 Apr 20
started by kbojezhang44 on 07 Apr 20
started by kbojezhang44 on 07 Apr 20
started by kbojezhang44 on 07 Apr 20
At the pre-flight preparation meeting, in addition to the routine safety and first-aid questions and answers to the entire CAB, the senior CAB director also gave a detailed introduction to the flight, including aircraft type, flight duration, altitude, number of passengers, mother and baby, Number of children, special meals, etc.
The last is the assignment of work positions: before each flight, each crew member will be assigned a specific work position, each work position will have a specific seat, as well as the area and security inspection area responsible for serving passengers. For many flight attendants, kitchen operators are the heaviest and most critical hours. why? Because travellers' most direct feelings about an airline's catering services depend to a large extent on how well the kitchen operators do their jobs. Before flying Forty-five minutes before take-off, the crew entered the CAB. Put your suitcase in first, take out the tools, and start the kitchen security inspection. The first thing is to use a cutter to cut off the plastic blockade of all the iron storage boxes above the kitchen. These iron boxes contain plastic flying cups, coffee and tea bags and other essential items for flight. There are fourteen iron storage boxes on the left and right of the kitchen. Placed in two rows, seven before and after. When you need to cut the plastic in the next row, close the 20-pound iron box from above, and then return the iron box to the original position after cutting and blocking. This is individual work, of course, to the male flight attendants. Then, the company's catering staff will send someone and the kitchen operator to check and confirm the meal. At this time, open the six microwave ovens and eight dining cars one by one to check the inventory and report the reception of meals. At this time, the security checks of other colleagues were basically completed, and passengers started boarding. I closed the curtains in the kitchen and started to organize the dining car.
Each dining car can accommodate a total of 42 plates in 14 rows. I will remove the first two rows of plates in four dining cars to make room for soft drinks and bread. After finishing the dining cart, you must prepare Cart Tops, which are the drawers of water, ice cubes and juices that passengers see on the dining cart. Draw out four iron drawers from the storage box. Each drawer contains two bottles of water, two boxes of drinks, plastic cups, ice cube boxes, and so on. After preparation, put all four Cart Tops totaling nearly 100 pounds in the dining car and wait for take-off. Finally, put the coffee bag into the coffee machine, put the tea bag into the teapot, and put eight pots into the storage box. At this time, passenger boarding was basically over. Quickly clean up the kitchen, sit in your seat and wait for the plane to take off. Post-flight service During the ten-hour flight period, two rounds of service are planned. The first round is a hot snack service two and a half hours after takeoff, and the second round is a lunch service three hours before landing. After the plane takes off, all flight attendants have to change their clothes and shoes and start their respective duties. As for the colleague in charge of the kitchen, it is necessary to set all the microwave ovens for the time and heating method to start the hot meal.
Every time I come to a passenger, I will lay out the paper, lean over to take out the plate from the dining car, clip out the bread and put it on the lunch box, and prepare tea, coffee and other drinks for the passengers. After the meal was served, all the dining cars returned to the kitchen one after another, and the Cart Tops were unloaded, and we were ready to return to the CAB to collect the meals one by one. Inventory work After the first round of service, everyone joined forces to put the four dining cars back into the kitchen. At this time, the flight attendant could finally sit down to eat and rest. However, even when it 's time to eat, I still ca n't help but check the transfer first: take out the Handover Sheet from the handbag, which is a work form that the kitchen operator must fill out when the company flies out of the country, which is marked in The remaining quantity and location of juice, water, creamer, napkins, etc. This is to be handed over to the kitchen operator of the next flight. They must check the materials through this form before the flight, so as to check for leaks and ask for ground support to supply the missing items. At this time, the aircraft must also enter the landing preparation stage . I quickly changed my clothes and shoes and sat in my seat waiting for the plane to land. To sum up, for an overnight flight of nearly 10 hours, as a kitchen operator, you need to bend down and lift the iron storage box 84 times, each storage box ranges from 10 to 30 kilograms; you need to bend over to get up at least 96 times. The two-round service puts the lunch box into the dining car and needs to bend over to get up 288 times. For the first and second rounds of food delivery services, the passenger needs to bend over and get up 288 times. Therefore, when the flight attendant can finally leave the plane, how different from the flight attendant who is seen on television and walks down the stairs with all manners, in reality, I am afraid that even the strength of walking is almost gone. In the car back to the hotel, I could fall asleep with almost the back of my chair ...