Cabin Crew Fly Training

It’ not all about chicken or beef

1. November 2015
cabin crew ek training

‘A very good afternoon Madame, we have just started our lunch service. On our today’s flight to Singapore you have the choice between a sweet and sour cod fillet or grilled chicken on a tomato olive sauce. Both served with Pilau rice and fresh seasonal vegetables. It comes with a small appetizer and a sweet treat.’

Bon appetit!

Porcelain dishes for some and aluminium baskets for the others? The times of a strict separation regarding the inflight service have long since passed. At least our airline seems to have understood that we all have a growling stomach after spending three hours in transit at the airport. And that this unpleasant feeling in the belly does not disappear from a sandwich in the size of an apple.

Our airlines goal is to offer our passengers the best inflight experience. Therefore, we serve an international and freshly prepared cuisine on board. From sushi for Japanese routes to regional curries for flights to the Indian sub-continent, and every cuisine in between. Just to mention a number: About 145’000 meals (as of Sep 2015) are provided daily by our homebound caterer.

Would you care for a glass of Moët & Chandon? 

But why enjoy a delicious meal without the right drink? As one of the very few airlines that serves alcohol free of charge, our customers have the choice of a wide selection of drinks. Hence, a little bit of barkeeping knowledge might be beneficial.

My trainer’s serious face still comes up to mind when it comes to the pronunciation of one the finest champagnes, the so-called Moët & Chandon.

For god’s sake don’t forget the ‘T’ ! It is called Moee-TT-Schandoon!!

Well, nothing without a reason. There were indeed some French-speaking passengers in the past who felt offended when the bubbly wine was mispronounced by the crew.

To put things right, Youtube has more than 2000 videos about the correct pronunciation of the ‘Moee-TT-Schandoon.‘

Service is…

In the last two and a half weeks, I have not only learned how to place the meal tray correctly in front of the customer or how to push the cart through a 50cm wide airplane-aisle. Rather, I developed my personal communication skills and was confronted with various challenging scenarios during the practical assessment.

But what does a ‘good service’ mean eventually? In my opinion, excellent service is a combination of quality, professionalism, consistency and the ability to understand your customer’s needs.

It will soon be shown whether and how I use this expertise above the clouds.


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