- As soon as the flight is asigned we start working. First of all we try to collect all the necessary information regarding the flight and the passengers. This information helps us organize the cabin, menu, catering order and set-up time.
This kind of information we can get from colleagues, in flight managers, pilots, sales or from the company itself or broker.
Once you have received all the information, start planning the menu based on the passengers' requests and order the catering respecting the company's rules.
- Before your flight, make sure you do all the necessary shopping for the plane, flowers, newspapers, magazines, water, fruits, snacks, ecc.
- Then proceed with cleaning the aircraft, paying attention to every detail such as preparing the credenza or the seats/beds and all the bathroom accessories. Remember that the plane is your home. How do you welcome guests at your home?
- Take into consideration if you have children or pets on board.
- Before the flight, print the menu if you haven't done so before and check that you have everything you need on board. In case you are missing something, ask the FBO.
- In the same way collect all the things left for safekeeping at the FBO, by your colleague.
- Set up the welcoming credenza or conference table.
- Prepare oshibori according to the season, hot in winter and cold in summer with the respective fragrances.
- Organise the catering, respect the food safety, the fridge, ice.
- Get the flight breafing from cockpit.
Before boarding check the credenza, spray the scent in the cabin, play the music, galley cupboard closed and surface clean.
The FA position is on top of the stairs, shoulders to cockpit or at the bottom of the stairs, on the apron.
The FA should wear the white gloves.
Assist boarding by helping pax.