AA Flight Attendant Airline Terms 100% Correct

AA Flight Attendant Airline Terms 100% Correct AFT Rear (back) of the aircraft Aisle A walkway through the center of the aircraft. An aircraft will have either one or two aisles APU AuxilaryPower Unit. The APU provides ground power to the aircraft when the engines are not running. It is mainly used when the aircraft is parked at the gate Arm, Arming (arm or arming the exit) "Arming" or "to arm" is the process of attaching the evacuation slide to the A/c floor at departure. When the door is opened in the amed mode, the slide will delploy and inflate. Barrier Strape A red fabric seatbelt attached across the aisle behind the last row of seats in the main cabin of the Super 80 aircraft used to give a flight attendant space to open the AFT door in the event of an evacuation. Bid (or, bidding) The process of submitting your request for the following month's work schedule. Bid Packet The packet produced by Crew Planning containing schedules and information for the next month. Flight Attendants use the bid packet when bidding. Bulkhead Partition wall used to divide an aircraft into separate cabins, and to separate galleys and lavatories from customers. Bulk-packed Refers to catering supplies packed in volume, rather than individual packed Business Class (BC) A cabin area on some aircraft providing more cabin features and enhancements than the Main Cabin. May also be the highest level of service if First Class is not available in a particular market. Cabin The aircraft interior, including customer seating area, luggage storage, galleys and lavatories Cabin Service Barrier Strap A nylon strap that is attached to each side of the aircraft door. This strap reminds personnel the exit is unsafe for use Catering Papers A printed list of all food service related inventory that's provided for a flight. This list is left by the caterer when the food and beverage supplies are delivered. CC/SS (CC= Coat Closet/ SS= Storage Space) The two separate codes used to identify different compartments used for storage on the aircraft Checking Catering The process of verifying the contents of what has been placed in the galley compartments and carts, against what is printed on the catering papers. Cocktail/ Beverage Cart Cart which contains supplies such as ice, soda, milk, water, liquor miniatures, beer, and wine for a cocktail/beverage service. Concierge(門房) Key The Concierge Key Program is an exclusive program that American Airlines has for its very top customers. It is by invitation only. Compliance Check Flight Attendant verification that customers are adhering to safety regulations, i.e., seatbelts fastened, luggage stowed, seatbacks foward, etc Departure Dependability Briefing (DDB) Preflight meeting between the Flight Attendant #1 and the gate agent to exchange information regarding the flight and ensure a smooth customer boarding process Disarm, Disarming and Disarmed The process of releasing the evacuation slide from the A/C floor brackets upon arrival. When the exit is in the "disarmed" mode, the escape slide will "not" deploy automatically when the door is open Doghouse An enclosed storage area onboard the aircraft that is often used to store supplies and emergency equipment Door Handle A large door-mounted handle that is used to open or close a door from the inside of the aircraft Exit Row Seating Seats in which a customer can go directly to an exit without entering an aisle Enhanced Gate Reader (EGR) An electronic machine used by the gate agent to scan boarding passes during customer boarding FA Abbreviation for "Flight Attendant" FA Crew Base An operational city within the AA network assigned to FAs, as a point of origin and termination for all trips Federal Aviation Administration (FAA) A U.S. government agency that sets standards for aircraft and people working in the aviation field and monitors the performance of air carriers Federal Aviation Regulation (FAR) Regulations set forth by the FAA in which an airline carrier must abide FAA Minimum Crew The minimum number of FA crew members required by the FAA to board and work a flight. One FA is required for every 50 passenger seats First Class (F/C) Premium seating in the forward portion of the A/C , just behind the flightdeck Flightdeck The forward part of the aircraft where the pilots sit when flying the aircraft. "Flightdeck" has taken the place of the more familiar term "cockpit" FO The abbreviation for "First Officer" FSB The abbreviation for "Fasten Seatbelt" FWD Front of the A/C Galley The "kitchen" on an airplane. It is used for storing catering supplies, food and beverages. Ovens are installed in some galleys. Girt Bar A metal bar which is used to attach the slide to the aircraft General Manifest List (G.M.L.) A list that provides FAs with customers' name(s) and pertinent information about the flight. You may hear others refer to it as the "PIL" (passenger information list) Inflight Entertainment (IFE) An onboard entertainment system that provides audio and video for customers to enjoy while onboard American Airlines. On some aircraft, passenger safety information is also provided via the IFE system Inflight Wheelchair A narrow chair used onboard an aircraft to transport a non-ambulatory customer to and from his/her seat for boarding and deplaning or for use of lavatory inflight. Jetbridge An extendable bridge that provides customers and crew, protected access from the gate area to the aircraft. Jumpseat (JS) Retractable seat Flight Attendant occupy for take-off, landing and turbulence Lavatory (Lav) Restroom facilities onboard the A/C LHS The abbreviation for "Left Hand Side". "Aircraft left" is determined while facing the flightdeck. Main Cabin (MC) The AFT most portion of the A/C and is usually the largest cabin on the aircraft Meal/Tray Cart A cart loaded with meal trays Narrowbody Overhead Bin (OHB) An aircraft with a single aisle leading from front to back Pick-up Cart Any empty cart used to pick up discarded items from the Main Cabin meal and beverage services. Coffee, juice and water are placed on top of the cart for re-offering. Pre-Departure Beverage A beverage service that's provided during customer boarding and concludes once the main boarding door is closed. Passenger Service Unit (PSU) Area located directly above customer's seat which holds customer ventilation system, light control, FA call button and other passenger information signs Purser The title given to the lead Flight Attendant on all international flights as well as domestic flights flown on widebody aircraft Push-Back When the aircraft is pushed backward from the gate Rampstand A movable stairway positioned at the A/C door to allow customers to board and deplane RHS The abbreviation for "Right Hand Side". "Aircraft right" is always determined while facing the flightdeck Runway The strip of concrete on which A/C take off and land Service Kit A blue container placed onboard an aircraft containing miscellaneous(雜物) items used inflight i.e., aspirin, tea bags, bandages and etc. Shoulder Harness Seatbelt placed over shoulders while occupying the jumpseat Slide An inflatable slide used to quickly evacuate passengers from an aircraft in an emergency situation. It is also referred to as an "evacuation slide." Slide Container A hard-shell covering which holds he uninflated slide in place on the door. A slide container may also be called "slide bustle". Slide Girt The part of the slide that does not inflate. This area rests on the door sill and is attached to the girt bar. Stow To put away Sterile Cockpit The time period when no communication is allowed between FAs and the flightdeck crew except in an emergency. Before the A/C ascends through 10,000 feet and after it descends through 10,000 feet Taxi The period in which the A/C begins to move forward on its own power, shortly after pushback Taxiway (or TARMAC) The pavement or concrete path connecting runways with ramps, hangars and terminals within an airport. (Even though concrete replaced "TARMAC" over 50 years ago, one may often hear this term used when referring to a "taxiway" Three-tiered Cart Collapsible, stainless steel cart used for elaborate F/C service Through Flight Single flight from origin to destination with one or more intermediate stops Tray Setup A meal tray with the basic components added in the catering kitchen. Additional items are added by the FA depending on the level of the service Two Services The completion of two separate services Widebody An aircraft with 2 aisles extending from front to back.