BUSINESS CLASS ACTIVITIES BUSINESS CLASS SERVICE POINTS • PASSENGER REQUEST FORM • USED FOR ALL FLEETS ON LONG HAUL AND NIGHT FLIGHTS • Short-haul is a flight lasting anywhere from 30 minutes to 3 hours. Medium-haul is defined by flights lasting between 3-6 hours. And lastly, long-haul flights are those that extend beyond 6 hours. • CREW HAVE TO GET – PAX NAME, SEAT NO • AND ASK THE FF: IF PAX WILL HAVE FIRST SERVICE – MEAL ORDER TAKEN, • - DUTY FREE AND SECOND SERVICE WILL BE ASKED AFTER FIRST MEAL SERVICE • IF PAX WILL NOT HAVE FIRST MEAL SERVICE – THEN YOU HAVE TO ASK IF THEY WILL HAVE DUTY FREE AND WOKEN UP FOR THE 2ND MEAL SERVICE BUSINESS CLASS PRE – FLIGHT SERVICE SEQUENCE OF SERVICE SERVICE POINTS PRE- FLIGHT DRINKS CHILLED ORANGE JUICE/ CHAMPAGNE CLEAR IN AS PASSENGERS FINISH NEWSPAPERS AND MAGAZINES OFFER ON LARGE SILVER TRAY HOT COLD TOWELS OFFERED WHEN ALL PAX ARE ON BOARD DRINKS ORDER SOME ROUTES NOT ALLOWED* MEAL ORDER EXPRESS SERVICE ONLY BOILED SWEETS* OFFER FROM A LINED DATE BASKET AMENITIES BUSINESS CLASS MEAL SERVICES – LS/HS/ LM/MLD/LD/FLD SEQUENCE OF SERVICE SERVICE POINTS FIRST SERIVCE DRINKS CLEAR IN OFFER NUTS WITH DRINKS AND BISCUITS WITH JOT BEVERAGES MEAL SERVICE MENUS GIVEN BY HAND PAX REQUEST FORM LONGHAUL NIGHT FLIGHTS LAY UP CART – BAKERY AND WINE OFFER BLACK PEPPER FOR SALAD * HORS D OEUVRES TROLLEY TRANSATLANTIC FLIGHTS WINE BREAD WATER CLEAR IN MEALS BY HAND FROM A SILVER TRAY CLEAR TRAYS BY HAND LEAVE TABLECLOTH , GLASSES IN USE ,CLEAN CUTLERY DESSERT TROLLEY CLEAR IN NOT OFFERED ON HS BEV LIQUEUR TROLLEY CLEAR IN ***DATES/ ARABIC COFFEE LONGHAUL FLIGHTS ONLY - GULF AIR FLIGHTS HOT /COLD TOWELS CLEAR IN ON TO A SILVER TRAY DUTY FREE SETTING PASSENGER TABLES FOR MEAL SERVICE • BASIC LAYOUT : • TABLE CLOTH • SIDE PLATE • CUTLERY PACK • SALT & PEPPER • BUTTER CHIP • MEDIUM GLASS FOR WINE * • LARGE GLASS FOR WATER SIDE PLATE POINTS TO REMEMBER • TABLE LOOKS NEAT AND PRESENTABLE • SIDE PLATE PLACED IN PAX LEFT HAND • CUTLERY AT THE RIGHT SIDE • GLASSES ARE PLACED TO TOP RIGHT OF TRAY TABLE • SALT /PEPPER AND BUTTER CHIP PLACE DON TOP CENTER BUSINESS CLASS TROLLEYS SET UP middle shelf LINEN NAPKIN BREAD & BASKET WINE BIN WHITE WINE CHAMPAGNE BEER PERRIER bottom shelf SPARE BUTTER SPARE CUTTLERY PAPER NAPKIN GLASSES BEVERAGE TROLLEY SET BEVERAGE UP BUSINESS CLASS / LIQUEUR COFFEE TEA CUPS SAUCER TEASPOONS MILK JUG / SUGAR BOWL LEMON SLICES DECAF COFFEE FLAVOURED TEAS SWEET N LOW BROWN SUGAR PAPER NAPKINS CHOCOLATES / ARABIC PASTIES IF LOADED LIQUEUR GLASSES MEDIUM GLASSES PRESENTATION SAUCER TRAYS OF LIQUEUERS COGNAC PAPER NAPKINS CHEESE / SWEET FRUIT / BEVERAGE MEAL SERVICE • LAY UP SERVICE – OUTBOARD FIRST BEFORE INBOARD • CLEARING IN – INBOARD PAX FIRST FOLLOWED BY OUTBOARD • WATER POURED FROM LAY UP CART NOT PREPOURED IN GALLEY • WATER, BREAD, WINE REPLENISHED BETWEEN COURSES BY HAND • FOOD SHOULD BE WELL PRESENTED AND PLATES NOT OVERFILLED • LARGE SILVER TRAYS USED WHEN CLEARING IN DURING MEAL SERVICE DRINKS SERVICE • BAR FRUIT PLACED INSIDE GLASS FOR ALL DRINKS • BOTTLES CANS ARE PACED INSIDE ICE DRAWERS • ALL DRINKS PREPARED IN THE GALLEY EXCEPT DRINKS WITH MIXERS AND BEERS • WHEN SERVING DRINKS, USE UNDER THE GLASS AND ONE UNDER NUT BOWL • NUTS MUST NOT BE AUTOMATICALLY GIVEN BUT CAN BE OFFERED WITH DRINKS • USED GLASS, NUTBOWLS CLEARED BEFORE MEAL SERVICE TROLLEY CART PREPARATION • BREAD BASKET INCLUDED ON ALL CARTS EXCEPT BEV AND LIQ • PLASTIC COVERS REMOVED BEF SERVICE • WHEN REPLENISHING ANY FOOD ITEMS TROLLEY RETURNED TO GALLEY AND SOILED LINENS CHANGED • PLATES ARE WRAPPED IN LINEN BEF PLACING ON THE TROLLEY • CHINA/ HOLLOWARE USED FOR HOT FOOD MUST BE WARMED PRIOR TO SERVICE • IF WINE LABELS ARE MISSING, WINES MUST BE DESCRIBED TO PASSENGERS GENERAL DUTIES • PASSENGER NAMES USED AT ALL TIMES • TOILETS ARE REGULARLY CHECKED • ANY ITEMS TAKEN FROM PASSENGERS MUST INDICATE THEIR NAME AND SEAT NUMBER • HOT COLD TOWELS SPRINKLED WITH ROSE WATER
