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) : Gravlax Salmon With caper cream sauce Soup: Creamy Carrot with red chili pepper and ginger Pour one into 4 bowl and place on 7 charger plate with cocktail napkin to prevent slipping Salad: Seasonal Greens with Fresh Vegetables and Thyme-scented Goat cheese Poppy Seed dressing or Japanese Sesame Soy Vinaigrette Breads (offer from wire basket) Note: The customer dictates the service flow in First Class. The suggested flow to the right serves as a guide. Roasted Chicken With vegetable saffron quinoa salad Boarding Welcome customers Pre-departure beverages Deliver amenities newspapers pajamas slippers Bose Headphones and headphone covers Introduction, menus & amenities Introduction and menu distribution Preferences (time permitting) Pick up used glasses & papers 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, flatware and leave white table cloth If no, clear all service items including white table cloth AIFS First Class Japan SNK EB Cycle4

2 Western Meal Entrées Entrees: minutes Grilled Beef Filet With rosemary sauce, potatoes au gratin, baby carrots and asparagus Place potatoes upper left Place carrots and asparagus bottom right Place beef bottom left Pour sauce in ceramic ramekin & place top right Chicken and Vegetable Roll With sweet soy glaze, black sesame steamed rice and sauteed broccoli rabe: Place chicken center in diagonal line Place rice top right corner in diagonally Place vegetables in lower left corner Pour sauce over protein Sea Bass With tomato herb sauce, chive mashed potatoes and sauteed spinach: Place mashed potatoes in top left corner Place vegetables in top right corner Place sea bass center just below potatoes Pour herb sauce on bass Mushroom Wellington: With mushroom cream sauce Pour sauce along the bottom portion of plate

3 Cycle 4 NRT to USA - Lunch/Dinner Snack - Brunch Japanese Spring Meal Appetizer Tray Japanese Green Tea Japanese Spring Meal Main Tray Shiizakana (She-Saw-Kaw-Naw) Sakura tofu, ikura fish roe, wasabi paste with dashi jelly sauce Dainomono (Die-No-Mo-No) Grilled Spanish mackerel saikyo yaki, stewed beef koh shu-ni style with soy and wine sauce, boiled bamboo shoot, green nanohana, carrot flower sakura and water chestnut Kobachi (Koo-Baa-Chee) Boiled bamboo shoot, udo vegetable, squid marinated with kinome miso paste garnished with shrimp roe, marinated Northern shrimp with rice malt and diced cucumber, bolied green nabana with wasabi leaf and stalk tossed with tabiko fish roe and lily bulb flower Hassun (Haw-Soon) Sea bream terrine, simmered prawn, boiled sea bream roe hana-ni, smoked salmon and yam rolled with daikon sheet, swordfish roll stuffed with broiled burdock and lily bulb flower Mukou zuke (Moo-Ko Zoo-Kay) Seared trout aburi, mixed green leaves and ume plum with shiso herb and honey 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 fried tofu, sliced bamboo shots, carrots and peas 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 SNK JAPAN EB CYCLE 4

4 Dessert Options Traditional Ice Cream Sundae (made to order) Hot Fudge Seasonal Berries Warm Butterscotch Whipped Cream Pecans Fruit & Cheese (Emmental, Danish blue and Pepper jack) Offer with choice of crackers/bread Fresh Fruit Tart Warm Crepes stuffed with custard and mixed berries topped with vanilla ice cream Mid-flight Service Snack Basket Fruit Basket 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 Second Meal Service Meal and beverage preferences Hand deliver tray with beverage Pick-up snack trays Re-offer beverages Pick up use glassware Snack Tonkatsu Sandwich With tonkatsu sauce and burdock salad Fresh Fruit Dessert Soba Noodles With broth Fresh Fruit Dessert

5 Arrival Service Lunch Will be on White Linen Fresh seasonal greens with tomatoes, Parmesan cheese Balsamic Vinaigrette Green Tea Tiramisu Chive and Gruyere Omelet With fried potatoes and pork herb sausage Yakisoba Noodles With prawns and oyster sauce 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 choice of dessert 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