Inflight Bar & Meal Service

Ground Duties

• Crew must use the Graphical Seat Plan instead of manually writing on the Bar Order Pad.

Ground Drinks

• Offered on all flights, serve in Multi-Purpose Glasses (MPG).
• Coasters are not required.
• Flights departing before 1000hrs: offer Juices.
• Flights departing at/after 1000hrs: offer Orange Juice, Champagne & Bellini.

Bar Drinks (After Take-Off Drinks) Service

• Should be served on all flights, except on flights below 4 hours and flights serving Breakfast, Continental Breakfast, or Refreshment after take-off.
• Serve with or immediately after "Bar Drinks Service": Satay and/or Mixed Nuts.
• Serving a round of juice before the 2nd meal is not necessary if the 2nd meal is Breakfast, Continental Breakfast, or Refreshment.
• Coasters are required for all Bar Drinks (cold beverages).

Meal Order Taking

• Describe the meals available to passengers accurately and appealingly.
• Focus on describing the meal's main ingredients, method of preparation, sauces, and accompaniments.

On Ground: Procedure

• Crew take Drink Orders for "Bar Drinks Service".
• After Take-Off: Meal Orders are taken after "Bar Drinks Service" with Satay or Mixed Nuts.
• Flights Departing After 2300hrs & Supper Service:
  • Take both Meal & Drink Orders on ground if time permits.
  • If time is limited, take Meal Orders on ground and Drink Orders after take-off.

Not Eating

• Passengers may select "Not Eating" via pre-ordering, indicated as NOTML on OSL and BEST Device.
• No meals catered to passenger who selects "Not Eating".

No Meal (NOML)

• In cases where no meals are catered for the passenger, this could be due to:
  • Acknowledgement from last minute “Go-Show".
  • A transit passenger boarding the flight with no meal uplifted for the passenger.

JCL Small Bottled Water

• May be preset in aircraft seat compartments certified for TTOL stowage on all flights except KUL, KNO & PEN.
• For non-certified A380 aircraft, offer 01 personal Bottled Mineral Water to each passenger after first meal service.

JCL Hot Towels

• JCL Hot Towels is served on ground for ALL flights.
• If there is insufficient time to conduct Towels Service on ground, crew may carry out the service after take-off.
• The Towels should be heated up in the oven using STEAM HEAT for 20mins.
• Only one round of Towel Service on ground is required before 2nd Meal Service (if any). For flights serving 2 meals inclusive of Refreshment Service (e.g., Australia, DXB & FRA-JFK vv) or Sleeper Service,.

Presetting of Headsets & Menu

• SATS AIC will preset Headsets & Menu on all applicable ex-SIN flights.
• Crew will still have to preset these items ex-STN.

JCL Slippers, Tube Socks & Eyeshades

• To be given to passengers upon request on all flights*.
• Only limited quantity of JCL Amenities will be uplifted for flights below 6 hours.

JCL Slippers (Standard Size) preset policy

• Only applies to EWR, JFK, LAX & SFO flights operated on A350-ULR aircrafts.
• Ex-SIN: AIC will preset.
• Ex-Station: Crew will preset.
• No need to preset the other Amenities such as Socks, Eyeshades & Amenity Kits.
• Collect unused Slippers from unoccupied seats.

JCL Amenity Kits (Le Labo)

• Uplifted on all paired flights 6 hours & above (including PVG) and offered to passengers only upon request.
• Content: 1 Hand Pomade, 1 Facial Mist & 1 Lip Balm.

Children Amenities

• To be actively offered to children on ALL flights except for KUL, PEN, KNO & CGK flights where crew can give out based on request basis.
• Crew may use their discretion to give out Children Amenities on request if the number of children on the flight exceeds the quantity of Children Amenities uplifted.
• Each child should only be offered 1 or 2 toys (depending on the number of children onboard).

SQ Bears

• Will be uplifted on flights above 5 hours.
• Meant for Children aged 12 & below, and travelling in RCL, FCL & JCL.

Uplift of Disposable Hand Towels

• Stations will replenish and uplift the same quantity for the return flight's use.
• Quantity of disposable Hand Towels stated below is for one sector and shared across FCL & JCL.
  • Aircraft Type / Uplift Quantity
    • A388R / 22
    • B77WR / 14
    • A359ULR / 24
    • A359LH / 9
    • A359MH / 6
    • B787 / 4

JCL Plating Guides

• Can be found in JCL Menu Bag (JCL Route Menu Dishes) or BEST device (BTC Dishes).

Uplift of JCL Linens & Handling Procedures

• Table Linens will be uplifted in meal carts on flights 3.5 hours & above.
• Spares Table Linen, Tray Linens & Napkins will be uplifted separately with the Trolley & Cart Top Linens in a pack.
• Unused Table Linens left in meal carts, or place them in the Linen Bins/Bags at the end of the flight.
• Bags meant for Trash (Clear bag) and Used Linens (Green bag) are differentiated by colors.

Satay Service

• Satay Service available on flights 5 hours & above.
• Satay should be displayed and offered from trolley by default.
• Satay may served from the galley by Complex Leaders, In the event that passenger load is low.
• Ice Tongs are placed on trolley or on top of the Small Bowls to pick up Condiments
• Almonds & Cashews should be offered to passenger who declined Satay as an alternative.
• Crew may display few packets of Almonds & Cashews on the middle tier of the trolley for easy retrieval.

Service Procedures

• Place 3 sticks of Satay on a Medium Round Plate, with sticks facing 4 o'clock direction.
• Place Onions & Cucumbers between 9-12 o'clock with the sharp end facing inside.
• Place the plate on the table with Serviette & Towelette.
• Spoon the Satay Sauce over the Satay.

Information on Ingredients

Chicken Satay

• Chicken leg cube, sugar, salt, fennel seed, cumin seed, coriander seed, candlenut, fresh turmeric, fresh ginger, blue ginger, lemongrass, shallot, garlic, turmeric powder.

Satay Sauce

• Assam paste, water, sugar, shallot, blue ginger, lemongrass, candlenut, garlic, chilli, coriander powder, fish bullion powder*, peanut, water, peanut butter.
• Fish bullion powder may contain traces of cereals containing gluten, fish, crustacean, soy, egg, milk, mollusc, sesame, peanuts and tree nut.

Reheating Satay

• Before reheating, the Satay should be covered with a foil cover, exposing about 1/3 of the Satay, at the stick end.
• The Satay should be heated for 15 minutes Dry Heat.
• The accompanying Satay Sauce should be heated for about 20 minutes Medium Heat.
• Satay Sauce is very hot prior to service.
  • Item / Heating Mode / Heating Duration
    • Satay / Dry Heat / 15 mins
    • Satay Sauce / Medium Heat / 20 mins

Nuts Service

• The big pack of Almonds & Cashews (one bag of 300gms can be portioned for 10 passengers) are to be portioned out and served on the Condiment Dish to passengers.
• Do not need to warm the nuts before serving.
• Ensure that the nuts and Condiment Dish are not chilled when served to passengers.
• The individual pack of Almonds & Cashews (30gms) are served to passengers during Canape Service, Meal Service or lull period for ad-hoc requests.
• Do not need to transfer the individual packed nuts to the Condiment Dish.

Bread Service

• To be offered after Hors D'oeuvres & Wine.
• Present the selection of Bread to passenger and be mindful not to hold the breadbasket too close to passenger.
• The breadbasket should be covered by linen when not in use.
• Selection of Olive Oil are to be displayed with the breadbasket and actively offered to passengers during the Bread Service.
• Bread to be replenished/changed regularly to ensure that it is warm when served.
• Second round offering of Bread to be offered if there is sufficient Bread remaining after the first round.

Heating Bread

• Labels detailing the names, heating instructions & pictures of the Breadrolls are pasted onto the oven-proof bags.
• Crew need not remove the labels prior to heating in the oven, oven-proof bags.
  • Item / Heating Mode / Heating Duration
    • All Bread / Dry Heat / 4 mins
    • Garlic Bread / Dry Heat / 4 mins
    • Croissant / Dry Heat / 4 - 6 mins
    • Danish Pastries / Dry Heat / 4 - 6 mins
    • Sliced Bread / Dry Heat / 4 - 6 mins
    • Asian Bread / Dry Heat / 4 - 6 mins
    • Roti Prata / Dry Heat / 10 mins
    • Scones / Warming cabinet / 5 mins

Note

• Sliced Bread are uplifted either together with the other Bread types (when load is light) or separately packed in 'ovenable' bags.
• While heating Bread, take note of the following:
  • do take note of the following:
  • Croissants should not be left in the oven for more than 10 mins after heating is complete, as condensation of steam will cause the croissants to flatten.
  • There is no need to separate the Breadrolls and Croissants during heating.
  • Danish Pastries & Breadrolls will be packed together with other Bread types.
  • Garlic Bread should be heated with the foil removed.
• Breadrolls/Croissants are to be changed constantly during service to ensure they are warm and moist.
• Keeping the Bread/Croissant in the chilling compartment before heating aids in retaining moisture after heating.
• Bread should be heated just prior to meal service and extra Bread after the first offering of Bread should be kept loosely covered in the warming cabinet.
• Ensure that Bread during Meal Service is regularly changed. Bread in the basket should be removed and placed back into the warming cabinet before topping up the basket with fresh warm Bread.
• Extra Bread after the first offering of bread should be kept loosely covered with a damp cloth in the warming cabinet to prevent them from drying and hardening.
• Do not heat up and keep Bread in the warming cabinet for a prolonged period of time as they harden considerably.
• Olive Oil should not be offered to passengers having Garlic Bread.
• Place the Olive Oil (Natural & Balsamic) in a Small Bowl and place the bowl in the breadbasket together with the breadrolls.
• Olive Oil should only be offered to passengers requesting for breadrolls.

Meal Service

Serviceware

• Used onboard is from the brand Narumi.

Full Meal Service Overview (Dressing of Table)

1. Course by Course Table Layout : For flights above 6.5 hours.
2. Course by Course Tray Layout
3. Single Tray Layout

1. Table Layout Course-by-Course Service: For flights above 6.5 hours

• JCL Cutlery Pack are meant for Hors D'oeuvres & Main Course only.
• Crew should clear away all the remaining or unused cutleries during Main Course collection.
• Sufficient cutleries are uplifted in bulk and crew should offer the relevant cutlery to passengers when serving Dessert, Cheese & Fruits.

Hors D'oeuvres (Appetiser)

• For Table and Tray layout, collar should be removed either in the galley (prior to service) or in the cabin.
• When the collar and plastic cover are removed in the cabin, the collar and plastic cover should be removed on the cart and not on passenger's table.
• This also applicable to Fruit Appetiser during Breakfast Service.
• After placing the Hors D'oeuvres on passenger's table, please offer passenger the dressing(s) and pour a reasonable amount onto the salad or greens portion of the Hors D'oeuvres.

Dressing for Hors D'oeuvres (Appetiser)

• If Dressing is catered in individual creamer cups, crew should serve the Dressing in creamer cups and need not pour the Dressing for passenger.
• If Dressing is catered in mini squeeze bottles or container, crew should transfer the Dressing into the Sauce Boat.
• Glad Wrappers should be removed in the galleys.
• CCC45/94 Glad Wrappers should be removed in the galleys.

Breakfast Service

• Milk cartons should be placed on cart top for Coffee/Tea and can be poured in the cabin, as the milk is not directly exposed.
• The Fruit Appetizer may be pre-plated on the Square Plate or Small Bowl.
• Muesli/Yoghurt Service should be conducted by cart together with the Fruit Appetizer.
• Saucer is required as a base for the Small Bowl.
• Main Course can be plated using the Large Plate, Large Bowl, Deep Dish or pre-plated on the Ovenable Square Plate.
• Soupy Dishes should always be served with a cover, on a Medium Round Plate with non-slip underliner.
• When serving Soupy Dish to passenger, either during Meal Service or as Delectable during lull period, crew should offer to remove the cover after placing the bowl on the passenger's table.

For all non-Japanese types of Soupy Noodle Dishes

• the Chopsticks should be placed in a vertical position on the right. The porcelain soup spoon should be placed to the left of the chopsticks.

For Japanese types of Soupy Noodle Dishes

• the Chopsticks should be placed horizontally near the bottom of the tray table/tray, the porcelain Soup Spoon remains on the right of the Large Bowl.
• Dessert, Cheese & Fruit are to be presented and offered from the trolley, altogether.
• The plastic cover for Dessert, Cheese & Fruits can be removed either in the galley (prior to pushing the trolley out) or in the cabin before serving passenger.
• If the plastic cover is removed in the cabin, the plastic cover should be removed on the trolley or inside the cart and not on passenger's table.
• Towelette is to be given to passengers on request, if they have Fruit.
• Please note that plastic covers can either be intact or removed when displaying on the trolley. Crew may put a drawer at the bottom tier of the trolley to collect loose items.
• Cheese should be removed from the chiller half an hour before service for optimal taste and texture.

Serve Cheese with

• Fig & Walnut Rolada, Grapes and Dried Apricot
• Crackers (must be placed on passenger's left)

Fresh Cheeses

• Typically young, unripened, high in moisture, rindless, generally white throughout and soft to spreadable in texture.
• May be from major animal sources including goat, sheep, cow or bufala.
  • Examples:
    • Fresh mozzarella
    • Feta
    • Ricotta
    • Paneer
    • Creme Fraiche
    • Mascarpone
    • Chevre

Soft Cheeses

• Have a blooming edible rind and a rich paste that becomes runny at room temperature.
  • Brie
  • Camembert

Semi-Soft Cheese

• May also show up in other categories, including more aged, low-moisture versions of mozzarella, Colby jack and Havarti, and washed-rind cheeses such as Taleggio.
• Typically ideal for melting on sandwiches or in recipes that require melted cheese.
• Good on cheese boards alongside nuts and grapes.
  • Colby Jack
  • Taleggio

Semi-Firm Cheeses

• Have been aged and are more complex in flavors.
• Extremely versatile and can be paired with a wide variety of foods and beverages.
  • Aged Cheddar
  • Gouda
  • Gruyère
  • Asiago
  • Manchego

Hard Cheeses

• Well-aged and can be either shaved, grated or eaten in chunks.
• Flavorful and versatile.
• Good on cheese and charcuterie boards.
• Pair well with prosciutto, balsamic vinegar, nuts, tomatoes, pasta, pears and quince.
  • Parmigiano Reggiano
  • Pecorino Romano
  • Mimolette

Blue Cheeses

• Created by introducing desired mould growth.
• Usually done by needling or injecting a penicillium culture into the cheese or lightly packing curds to promote safe mould growth.
  • Roquefort
  • Gorgonzola
  • Stilton
• Ice Cream (cupped) is served on a Medium Round Plate.
• Coffee/Tea Service Offer passengers the choice of hot beverages from the selection of gourmet Coffees and fine Teas.
• The milk should not be frothed for services.
• Cartons may be used in the cabin instead of milk jugs during Breakfast Service, due to the high consumption of Coffee/Tea.
• Liqueur Offer the selection of liqueurs for Dinner & Supper Services only and serve from the galley.
• Serve on request for other meal services:
  • Tray Course-by-Course Service.
  • Single-Tray Service

For flights between 3.5 to 6.5 hours long

• After take-off drinks to be offered for flights 4 hours and above
• Hors D'oeuvres and main course are served on tray, subsequent courses to be served on the table
• Table linen is required

Single-Tray Service

• For flights between 1 hour to 3.5 hours long
• No after take-off drinks will be served
• All courses will be served on the tray
• Table linen is not required

2. Tray Course-by-Course Service:

• For flights between 3.5 to 6.5 hours and the less substantial meal if there are 2 Meal Service.

Tray Course-by-Course Service:

• Table Linen is required (uplift on flights above 3.5 hours).
• Hors D'oeuvre (on Square Plate or Small Bowl) will be preset on the tray.
• Dressings are catered in mini squeeze bottles. Crew should transfer the dressing into the Sauce Boat.
• Muesli & Yoghurt Service should be conducted by cart together with the Fruit Appetizer during Breakfast Service, Fruit Appetizer may be pre-plated on the Square Plate or Small Bowl on the tray.
• Bread should be offered after Hors d'oeuvres & Wine. Actively offer selection of Olive Oil.
• Main Courses can be plated using the Square Plate, Deep Dish or Large Bowl.
• Sauces & Condiments will be uplifted in either individual creamer cups or bulk, these Sauces & Condiments must be dished in either Condiment or Butter Dish before serving (including BTC & HCP Dishes).
• Soupy Dishes
  • No need for Chopsticks Rest & Chinese Soup Spoon Rest when serving Soupy Dish for Tray Layout.
• A saucer should be used for all bowled items and placed directly onto the passenger's table.
• Towelette is to be given to passengers on request, if they have Fruit.
• Offer Coffee & Tea.

3. Single-Tray Service

• Refer to the Meal Service on Regional Flights., For flights below 3.5 hours.
• No Table Linen is required for flights 3 hours 30 mins and below.
• The Hors D'oeuvre (in Small Bowl) and Dessert will be preset on the tray.
• Crew should offer Butter to passenger when serving Bread since Butter Dish is not pre-set on tray.
• Ground and NO After Take-off Drinks served on KUL Flights.

Meal Service on KUL Flights

• The meals will be preset on trays and the bowls/plates will be covered with plastic lids
• Crew need not remove the plastic covers when serving.
• The dressings into a Condiment or Butter Dish.
• It is not necessary to transfer the dressings into a Condiment or Butter Dish.
• Bar Cart has 1 Red Wine, 1 White Wine & Beers.

Single Tray Layout for Flights below 3.5 hours (including HAN)

• Serve Ground Drinks. NO After Take-off Drinks.
• NO Table Linen required. All Courses are served on the tray.
• Crew should serve the Dressing in creamer cups and need not pour the Dressing for passenger, Dressings are catered in individual creamer cups.
• The Hors D'oeuvre (in Small Bowl) and Dessert (in Small Bowl) will be preset on the tray.
• Crew need not dish out the Sauces & Condiments that are uplifted in individual creamer cups or tin foil when serving the Main Course.
• Instead, the individual creamer cups and tin foil can be placed on the tray and plate, respectively, when serving the Main Course (including BTC & HCP Dishes).
• All Main Courses will be pre-plated on the Ovenable Square Plate and are to be served together with the tray.
• The Mugs will be bulk uplifted in the drawer of the Meal Carts,. Offer Coffee & Tea during tray distribution.
• Bread Service Bread should be offered after Hors d'oeuvres & Wine. Actively offer selection of Olive Oil & YCL Butter (bulk uplifts).
• For Breakfast Service, YCL Butter & Jam jars (Fruit Preserve) are uplifted in bulk
  • NO After Take-off Drinks.
  • (Flight above 3.5 hours)

Course-by-Course Tray Layout on MNL Flights

• (Flight above 3.5 hours)
• Serve Ground Drinks.
• Linen required (uplift on flights above 3.5 hours): Table
• Dressings are catered in mini squeeze bottles, transfer the dressing into the Sauce Boat: Hors D'oeuvre (on Square Plate or Small Bowl) will be preset on the tray.
• Selection of Olive Oil is offered since Bread should be offered after Hors d'oeuvres & Wine. Actively offer. Set butter on tray: Bread Service.
• Sauces & Condiments will be uplifted in either individual creamer cups or bulk, these Sauces & Condiments: All Main Courses will be pre-plated on the Ovenable Square Plate.
• The Mugs will be bulk uplifted in the drawer of the Meal Carts,. A Saucer should be used for all bowled items and placed directly onto the passenger's: Dessert & Fruits Service.
• After passenger has completed the course Offer Coffee & Tea: Crew should clear the main course and tray.
• All Courses are served on the tray
• Dressings must be dished in either Condiment or Butter Dish before serving (including BTC & HCP Dishes).
• To be given to passengers on request, if they have Fruit., Towelette is to be given to passengers on request., Appetizer Muesli/ Yoghurt: During Breakfast Service, Fruit.
• the cart together with the Fruit Appetizer by cart together with the Fruit Appetizer: Service should be conducted.

Sleeper Service

• Flights departing after 2300hrs (with flight time between 6-9 hours), including PEK, PVG & PER (excluding India), is offered on.

Sleeper Service meal offerings:

• After take-off
• Before arrival: Serve meal tray (before or after fruit is served)
• Note tray setups: Before or after fruit arrival
• All Refreshment/Continental Breakfast to be served on a tray (without table linen)
• Cups pre-set on tray/MPG for Water & Wines
• Similar to Single Tray Service (flight with flight time 1 HR below

####Retort soup pouches: Halal Certified

• On ex-STN flights –Chicken Broth & Oriental Vegetable Broth will be used

• On ex-SIN flights- use SATS powder

• Serve Mushroom or Tomato Soup on a small bowl