FACTS notes

Ask Lisa about hot towels, buying magazines, calling caterer day of to confirm order

Pass through Customs
Sealed meats
sealed cheese
breads/ wraps
sealed mix greens
cookies

700NY
Mr. green- newspapers, diet peach snapple
Mrs. Green- drinks wine out of highball glass not wine glass
Mr. Meihel- always premake sofa bed and have his blanket, always rinse glass before serving, mini snickers, the ny post and WSJ (all papers)
Mrs. Meihel- herbal teas (mint)

Pilots
Dan- Doritios, diet coke, not a fussy eater (sandwiches, wraps, salads, soup, etc) black coffee chews and smokes depending on who flying with, no raisins

matt- healthy eater (wraps, salads-chicken ceasar), diet coke, black coffee, chews, protein bars (ex Detour caramel peanut and peanut butter 15 or more grams protein) tomato (veggies) for sandwich, spicy mustard

Billy- Atkins (lettuce wraps, meats, cheese) coffee w/ whole milk, V8, smokes

Tony- no cooked carrots (?) candy fiend

David- candy fiend

Bob- Ham or turkey w/ swiss

Joe- Anything coffee w/ cream, candy fiend

Roger- healthy eater, small portions, skim milk, lemon meringue pie (fav) merlot, turkey and wheat bread w/ provolone

Ray- contract pilot eats anything black coffee

Lisa- 607. 426. 4854 cell
607. 535. 4211 home

Always ask about catering- check and double check
Air Chef 800. 247. 2433 direct billing
Rudy's 201. 727. 1122 for both

can call FBO and ask for catering recommendation
delivered 2 hours before
get bulk unless flight time is <20 min
plated/boxed like a meal w/ a side and a cookie
*have caterer read it back!

New Trip
1. catering- always check and double check
2. who flying with (pilots)
3. Shopping
4. Arrive 2-3 hrs before
-check stock/ restock
-lights, monitors, drain heaters on-> galley master, 60 Hz master, all galley lights, upper and lower in FWD and AFT cabin, water and drain heater
captains seat video on A/S
-arrange flower fruit basket newspaper(buy or get from Hotel) welcome table
-coffee pots on stairs(both galley and cockpit), ice, flush toilet

Using Oven
set both dials to temp
flip both switched up (on)
push in blower (orange light)
blower off to open oven
middle racks usually, much lower temp than for a normal oven, no plastic or cardboard

FACTS training
If you contract- trip expenses (ie 1099 form)
*have a specific credit card and request a high limit telling the credit card company its for expenses
*incorporate yourself- only pay taxes on your personal salary not what your company gets paid company can pay office/rent, dry cleaning periodicals, internet, car payment, insurance, office supplies, buy DVD's and magazines to bring on the plane
*reimbursable expenses are not taxable
*get a program to keep track of expenses, income etc (quicken, quickbooks)
*have a paper backup- 3 ring binder and do one yearly
*photocopy all receipts and expenses keep good records!
*Fax machine for home- trip sheets, catering etc
General
*always have passport! carry COLOR copies of passport can get secondary passport by getting a permission letter from flight department on company letterhead- ideal when getting a visa
*use passport cover so can't see your nationality
*monitor passport expiration date
Key Items when packing
*standard packing system and items ready to go
*passport ID always packeted in same place
*small flashlight
*toiletries- get duplicates and leave packed- no unpacking and repacking
*always pack for a minimum of 3 days
*extra uniform pieces
*cell phone and charger- have 2 cell chargers
*travel alarm clock battery operated
*lint brush
*international sim card or skype
Catering
*use a standard form
*know your options-restaurants, hotels, catering, gourmet markets, fast food
*get name of person taking catering order and have them read back the entire order
*ask questions -cook times/ food prep etc
*give own name and number
*caterer will work with you if you have a budget
*if faxing order call and talk over the entire order
*day of trip call and confirm order and delivery time- ex when driving to airport
International destinations- customs vary flowers, fruit, vegetables, dairy, meats, when in doubt ask customs agent make sure proper trash disposal
Welcome Table
Newspapers
*Wall Street Journal *New York Times *Financial Times *Local Newspapers *USA Today can go to the website of the paper and they have a print version
can get papers at Hotel, FBO, gift shop-what time they open, papers they carry
*weather forecast, papers, flowers, fruit bowl, snack bowls in cabin
Getting on Plane
*store personal luggage and make sure marked and crew knows what's yours
*order ice and coffee from line service
*check galley supplies
*toiletry supplies
*locate electrical outlets
*operation of seats and how the divan becomes a bed, is there bedding on aircraft/ in supply room
(with power)
*check entertainment equipment
*check galley power
*flush toilet make sure been serviced
*running h2o and wipe out sink basin
*crew briefing-find out commands, how you are going to communicate in flight

Serivce (luxuryoutfitters.com)
*hot towels- offer before food service and before landing. if only doing once offer at end of meal service just prior to landing
*heat with hot h2o or in microwave
*put on tray and hand out with tongs
*metal or plastic tongs get trashed b/c of bacteria
*also gather with tongs or have them place used hot towel on a tray

Catering
*no pulp OJ for mimosa
*leftovers can only be reheated once so take out each serving and heat
*cleaning and sanitizing chemical agents-remove remaining residue
*can ask passengers about return flight- what do you want to eat, we have this on file is that correct?
*for longer flights brew a fresh pot of coffee when serving the entree

Refresh Lav
*flush toilet, wipe basin and close lid (spray cooking oil prevents anything from sticking) clean sink and mirror area, no water spots, tissue display, triangle fold TP (diamond with fan TP fold for first time), refold/ replace hand towels and washcloths spray air freshener



Security
Lock aircraft even if only on ground a couple hours
need to know basis for communication
have covert word or phrase for pilots- like being held hostage in your hotel room
maintain positive control over PAX and luggage- PAX identify all luggage before it gets loaded
Hijacked- neutralize the threat (kill them) be watchful of sleepers/ others involved
actions well thought out and surgically executed- 100% secure
International- know before you go, research on internet. keep a low profile-jewelry, clothes, electronics(ipod cell phone, computers), act on a need to know basis, vary your routine, don't wear logos, avoid crowds, maintain situational awareness, keep others informed (ex. leave note in your own room of what your plans are) avoid tourist traps, know local emergency numbers
Hotel room- prop door open- check thoroughly (windows lock, door locks, shower, under bed) cell phone, duct tape, smoke hood, flashlight garbage can or ironing board set in front of doors, always flip door latch when room service or maintenance comes elevator stand by the control panel

Preflight Check- TSO (there secure operational)
BBP kit (required by OSHA)
find o2 drop down panels

First Aid
Administering O2 always high flow, make sure O2 flowing, no clogs in line (feel or hear flow) no funky smell
Therapeutic has to be turned on by pilots

Fire
Feel for fire with back of hands so as not to burn working surface

Water
when ditching use o/w exit
put life vest on like me over head, wrap around waist clip together do not inflate till outside the aircraft
ABP brief on getting life raft out
in raft-get in raft, get low and get to the back. ELT and sea anchor 2 most important things says coast guard. have Dramamine!




head always goes towards front of A/C b/c plane flies with nose up

Sereta: We're all gonna die!!
Tara: Thank you for that.

Tara: Please evacuate. Come this way. Pleas evacuate.

Tara: No one should have to deal with flying monkeys and Genelle.


Call From Charter
*ask what kind of oven the a/c has? if no idea ask caterer for containers for both
*#passenger, time departing, Tail # special catering requests, profile form, pilots cell #

Preflight Briefing
passengers will want to know flight time and weather (ie will it be bumpy)

Serving
*sauce on bottom of plate
*use garnish- green onion, radish spinner, medalion chicken (sliced on diagnal) parsley flakes (dried) for color
*can use ramekins for shaping, rice/starch products
*try to stay w/in center boarders of the plate
*take order from VIP first, serve ;ady sitting with him first
*at table serve furthest away from you first- use tray and reach across and present might not be able to get to them so they can take it off the tray (could be dinner meal or coffee cup etc)
*must have ziploc bags, 2 rolls paper towels, dish bin
* clear all the plates from a table at a tie (wait for everyone to finish unless plate being pushed to the side) never remove silverware from plate and put back on table- take to galley rinse and give back to same person

Passengers Depart
check to make sure nothing has been left behind
make sure using proper cleaning products can always use pure vodka
begin at one end of plane and work towards other so nothing gets overlooked
pull out tables, pull out chairs, sit in seat/ on toilet (gives different perspective)
can lay blankets over backs of seats to look nice
check too see if need to empty ice drawer or leave cracked open while at home
clean and polish galley counter tops, cabinets, latches
linens, placemats, hand towels/ washcloths home base laundry drop dry cleaning ?
away from base do whatever it takes professional service same day or next service hotel may be better than FBO
Vacuum in one direction
line service- dirty dishes, coffee containers, trash, can give them leftover catering last as a reward
always clean/ detail right then don't wait for later plans can change! prepare ahead

When contracting
have traking system for paper work (ALC-01, ALC-02 etc)
keep all receipts- envelope, zippered pouch write total, tail #, trip dates/ info receipts fade give them originals and keep your copies
when filing have unpaid receipt folder then pull out and file once paid
reimbursables are not taxable keep separate
on invoice write your daily rate! finance department may not know what I get paid daily
know where to hand in your expenses (charter office, accounting department, pilots turn in ASAP)



Resume
*flycontract.com
*office depot presentation paper- nice thickness
*cover letter call company and find out who to address it to and how to spell name
*Keep resume up to date
*FACTS certification featured on resume
*SPELL CHECK- proof read 2 others as well
*punctuation correct and consistent
*objective optional can be in cover letter
*can use photograph for flight department-professional photo dressed in uniform
*2 versions of resume one w/ photo one w/o -black and white photo
online resume-> standard font (ariel, veranda, helvectia), can email if but use name of person emailing, title resume with own name!, word format or pdf (no word processor) no personal address PO box or city you reside in (personal security issue) research lots of sites you can post resume on
Business Cards-> proper name, city locations, cell phone #, email address, FACTS certified corporate flight attendant

Many hats, flexibility things change plan ahead
silent service don't interrupt just do it they'll tell you if they don't want it always monitor don't hover expect the unexpected always!
communicate-before during after always! talk with the pilots. don't discuss other clients can make or break career also a security issue. maintain professional image, fraternization w/ passengers at own risk don't run mouth, don't be overly friendly

First Aid
Shake and shout, call the pilot get help
start with big questions and go small, kneel down to eye level
Big 5 Questions
diabetes
allergies
seizures
heart
lungs
Airway- if talking then breathing and have circulation
3 reasons not to give first aid
*lack of knowledge do not operate out of your level of training
*fear of lawyer- never accept any form of payment!
*fear of disease blood mucous body fluids

normal breathing- I breathe and other person also breathes

CPR- patient assessment- unresponsive don't check pulse
if responsive check radial artery (thumb attaches to wrist) carotid 2 fingers either side adams apple

unconscious
Airway-hand on forehead tilt head back
Breathing- ear near nose hand on abdomen looking down chest look listen and feel for breath no more than 5 seconds
2 full breaths then
30 chest compressions- 1and a half to 2 inches deep and fast
2 full breaths
30 chest compressions
(do sequence 5 x in 2 minutes and recheck A and B
keeping blood pressure up

Defibrillation
only put on unresponsive person! must accomplish A and B first
biggest mistake forget to turn the machine on!
preflight AED either lights or hour glass make sure functional!
less than 8 yrs or 80 lbs don't use- children have respiratory problems not cardiac

person unresponsive and not breathing (dead) unless see/ know when person collapsed do 2 minutes CPR before using AED want to get blood pressure back up if you see person collapse do A and B then shock
AED shock once then do CPR for 2 minutes (machine tells you what to do) AED will reanalyze heart rhythm every 2 minutes
medical personnel remove AED pads from person if have medicinal patch on chest remove and place on pant leg so medical personnel will know about it

Anaphylactic shock- severe allergy releases histamines blood pressure drops
trx- monitor airway, anti histamines (liquid benadryl), epipen 3 mg pure adrenaline- take out of plastic case, turn top jab into upper leg through pants speeds up heart rate so toxins can't bond to O2 in bloodstream don't do w/o DR's orders!! can help them but let person jab themselves

Diabetic
Hyperglycemia- high blood sugar happens over days
hypoglycemia- low blood sugar can be sudden
ask medical history, last meal, conscious person assist with food needs and monitor airway
unconscious person- give sugar paste or cake icing give O2 at high flow

Cuts
Direct pressure and elevation- 99% effective
tourniquet last resort when person is going to bleed to death, amputations are a dry event just make 90 degree straight cut and blood vessel seal closed

Burns
1st degree- aloe
2nd degree blistering cool damp cloth
3rd degree- skin gone, not painful because never endings are gone keep dry no H2O
Chemical burns trx varies read labels

Foriegn Body airway obstruction
partial- can talk or make noise-leave them alone stay close, monitor and talk to them
full- clasp throat, go to bathroom and lock door First-"are you choking?"
5abdominal thrusts- one foot b/w their legs, 2 fingers above belly button interlace hands and thrusts are in and up
pregnant or too fat to reach around- chest compressions have them lay down or get them up against a wall person goes unconscious begin cpr
Child (infant) choking
hold on forearm with head down (gravity can assist you) heel of hand b/w shoulder blades 5x then flip to other forearm and use 2 fingers to give 5 chest compressions repeat

Blood borne pathogens kit- sharps container, germicide, face shield, latex gloves, biohazard bag
universal precautions- treat all bodily fluids as infectious