Author: Martina Vincenzi

The menus are personal creations of the flight attendants and they are as important as the cleanliness of the aircraft or the service flow.  Besides the capability to plate...

The things that the customers will remember more vividly than anything else when flying private are the service and the food.  Managing the catering is probably one of the...

I couldn’t refrain myself to mention what I like to see in my fellow colleagues! As we spoke about the characteristics of a good Flight Attendant, now, dear Pilots,...

I was twenty years old when I was taking my 3 months training for cabin crew in my first Airline job in the north of Italy.  I remember my...

Did you ever feel like you needed to wash your hands immediately after disembarking an aircraft?   Like….immediately. Feeling the urgency to find a toilet, soap and water to...

In general, all charter flights are sold as non smoking flights.  Owners, of course, can do whatever they like, because they own the aircraft.  What would you do if...

I found this question on Facebook some days ago, in one of those groups where redundant cabin crew share doubts, suggestions, memories… I immediately felt like the question was...

Did you ever asked yourself what makes catering so expensive? Is it just because they are people trying to get some money out of pockets of somebody else? No,...

In Europe, Business Aviation is a seasonal job that can squeeze you like a lemon from April to September included, and then leave you on ground for several weeks...

What kind of professional relationship? On Commercial Airlines, Cockpit and Cabin are two different universes which very rarely come across each other. Often, the cabin crew doesn’t know the...