The document discusses procedures for cabin crew during passenger boarding, including ushering passengers to their seats, handling coats and storing baggage, providing newspapers/magazines, and serving welcome drinks. Key steps outlined are checking boarding passes, writing seat numbers on baggage tags, starting drink service once half of passengers are on board, and asking passengers if they want refills before collecting items.

1. CHAPTER 4. PASSENGER BOARDING
4
Objectives
For learning this chapter, you will be able to
understand…
understand
Aisle and Galley work procedure during
passenger b di
boarding

2. CHAPTER 4. PASSENGER BOARDING
USHERING TO THE SEAT
y
Stand by around the door g
using S.H.R
or in the aisle with a
bright smile and neat
appearance.
Check the boarding pass
and usher a passenger to
the seat
Learn the names and
titles of important
passengers in advance

3. CHAPTER 4. PASSENGER BOARDING
COAT HANDLING AND STORING

4. CHAPTER 4. PASSENGER BOARDING
BAGGAGE STORING
g
Show passengers to the
space for baggage and
provide help if needed.
Write down a passenger’s
passenger s
seat number on a hanger
tag and show the passenger
where it is stored.
Do not pile up the baggage,
and return it after the aircraft
stops completely.

5. CHAPTER 4. PASSENGER BOARDING
NEWSPAPER AND MAGAZINE SERVICE
Newspaper
Serve on a large tray and show
Passengers at the eye level.
P t th l l

6. CHAPTER 4. PASSENGER BOARDING
WELCOME DRINK
Start pouring drinks after
About 50% of the passengers are
Ab t f th
on board, and open champagne
right before the service.
Show the tray with nuts,
cocktail napkins toward passengers.
and introduce prepared drinks to
passengers.
If a requested drink is not
available right away, prepare it in the
galley and serve.
Always ask if the passenger wants a refill before collecting.