Table Setting White Tablecloth Napkin Roll-up w/metal Clip Bread Plate Butter Piped in Ramekin Salt/Pepper Shaker Set

Transcription

1 Table Setting White Tablecloth Napkin Roll-up w/metal Clip Bread Plate Butter Piped in Ramekin Salt/Pepper Shaker Set Nuts: minutes Breads: minutes Soup: minutes Western Meal Appetizer (choice of) : Crabmeat Salad w/garlic toast Caprese Salad Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide. Boarding Welcome customers Pre-departure beverages Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities Preferences (time permitting) Pick up used glasses & papers Soup: Potato & Leek Soup w. pesto croutons Pour one into 4 bowl and place on 7 charger plate with cocktail napkin to prevent slipping Salad: Spring Lettuce w. mozzarella and olives Sundried tomato dressing or Japanese Sesame Soy Vinaigrette Breads (offer from basket) Pretzel Roll Focaccia Ciabatta Sour Dough Inflight International Forms Preferences Eastbound fwd/aft Hot towels Pre-meal beverage w/warmed mixed nuts Re-offer beverages Pick up used glassware Table setting w/bread, wine, water Re-offer bread, wine, water or alternative beverages between courses Deliver appetizer; pick up Deliver soup; pick up Deliver salad; pick up Main course Ask if customer would like dessert If yes, clear dishes, and flatware, leave white table cloth If no, clear all service items including white table cloth

2 Western Meal Entrées Entrees: minutes Grilled Beef Filet With mushroom sauce, Duchess Potatoes, snap peas and carrots Place potatoes upper left Place vegetables in bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right Miso Chicken With miso sauce, black sesame steamed rice, green beans and peppers Place rice in top left corner Place vegetables in top right corner Place chicken in lower center Pour sauce over chicken Red Snapper With Saikyo sauce, steamed rice, eggplant, sweet potato and green beans: Place rice in top left corner Place bok choy in top left corner Place prawns in lower right corner Pour sauce over prawns Spinach and Ricotta Cannelloni (VEG): With basil pesto sauce: Add pour sauce over cannelloni Garnish with Parmesan cheese

3 OCT Cycle 2 Japan to USA - Lunch/Dinner Snack - Breakfast Japanese Summer Meal Appetizer Tray Japanese Green Tea Japanese Summer Meal Main Tray Shiizakana (She-Saw-Kaw-Naw) Mackerel in sweet vinaigrette sauce, grilled leeks, grated daikon, wakame seaweed salad and cucumber. Dainomono (Die-No-Mo-No) Grilled flatfish with egg and aonori seaweed, stewed pork with teriyaki miso sauce, taro potato, pumpkin, carrot flower and green beans Kobachi (Koo-Baa-Chee) Conger pike and jelly fish with cucumber and salmon roe. Simmered muscat grapes in white wine with pickled carrots and fresh daikon. Soy marinated akanishi-kai shell fish, carrot and daikon. Hassun (Haw-Soon) Brandy marinated chicken and raisin terrine. Steamed sea bream rolled in egg sheet. Simmered prawn. Lotus root stuffed with mustard miso paste and broiled edamame. Mukou zuke (Moo-Ko Zoo-Kay) Shabu-shabu style beef with spicy sesame dressing To brew green tea: Place large green tea bag in tea pot and fill with hot water from the dispenser. Brew to a light, bright vibrant green color. Remove tea bag Use delicate, formal tea cup for first meal service and canister style tea cup for all other services Tomewan Miso soup (Mee-So) with tofu, wakame seaweed and chives To prepare soup: - fill bowl ¾ full with hot water - stir to mix miso paste - replace soup bowl cover. - Ensure there is a crack between the lid and the lip of the soup bowl to vent. Seasoned Rice with beef and sansai vegetables To prepare rice: Remove cabbage leaf Place a portion of rice into rice bowl Fluff the rice to avoid a snow cone shape Wipe loose grains from side of bowl Rice: minutes Entrée: minutes Japanese Style Konnichiwa (Cone-Knee-Chee-Wa) means hello in Japanese. Japanese customers expect a sophisticated level of service. Show respect by using two hands when presenting amenities, menus and trays. Present the Japanese menu when a customer has pre-ordered or selected a Japanese meal. Customers dining Japanese style may wish to keep the Oshibori (hot towel); ask before collecting. Meals and trays are designed as an amusement for the eyes, it s important that items on a tray are straightened. Add chopsticks to the bottom of the appetizer and main meal trays. handle chopsticks by the paper band in the center. place chopsticks on the rest Prior to delivering the Japanese appetizer tray, pick-up nut dish, refill beverages and lay a table linen. Present appetizer tray with two hands at the same time as Western meals are delivered Offer Japanese green tea, hot/cold sake and plum wine Present meal tray with two hands with Dainomono positioned at top center Re-offer beverages Japanese customers are reserved and hesitant to ask for what they need. Be proactive, offer refills without being asked. AIFS First Class Japan BRK EB CYCLE 2

4 Dessert Options Traditional Ice Cream Sundae (made to order) Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans Fruit & Cheese (Emmental, Pepper Jack and Blue Cheese) offer with choice of crackers/bread Blueberry Tart Warm Chocolate Lava Cake Warm pie in bowl Add vanilla ice cream Toppings: minutes Shortbread: minutes Cookies: minutes Inflight Deliver dessert options with beverage Re-offer coffee, tea, cordials & beverage of choice Clear all service items Deliver personal bottles of water & chocolates Re-offer turn down service Mid-Flight Service Set up snacking station /BAR Offer beverages Pick up used glassware Monitor cabin Mid-flight Service Snack Basket Fresh Fruit Basket Second Meal Service Meal and beverage preferences Hand deliver tray with beverage Pick-up snack trays Re-offer beverages Pick up use glassware Snack Teriyaki Chicken Wrap With teriyaki sauce now in ceramic ramekin Pumpkin salad Fresh Fruit Dessert Soba Noodles With broth Fresh Fruit Dessert

5 OCT Cycle 2 NRT to USA - Lunch/Dinner Snack - Breakfast Arrival Service Brunch / Breakfast Smoothie Offer Mango and Banana Smoothie serve in stem less wine glass Mushroom and Herb Quiche With roasted paprika potatoes, pork herb sausage and grilled tomato tomato ketchup Fresh Fruit Bowl With berry museli and yogurt Hot Entrée Tray Set up Fresh fruit Bowl Note: linen will be white Breads: minutes Entrées: minutes Arrival Service Hot towels Preferences AM pre-meal beverage: offer selection of juices from a linen lined tray offer alternative beverages upon request PM pre-meal beverage: offer beverage of choice Re-offer beverages Pick up Deliver table linen Deliver meal tray with entrée Re-offer beverages Pick up trays Offer coffee, tea, cordials or alternative beverages Pick up and re-offer beverages Collect BOSE headphones Offer last call drinks Final pick up Return coats Offer a personal thank you Compete inventory forms C209 / seal carts Secure galley Breakfast Breads Croissant Cinnamon roll Chocolate Danish Pastry