Newspapers / Piedmont Aviation Employee Newsletter / June 15, 1987, edition 1 / Page 8
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cot^kim L^naM From food to wine to movies, our London service will be second to none. And our flight attendants are highly- skilled to make sure passengers in coach and business-class get the best we have to offer. Judy Litrell (left) demon strates how to serve vegetables continental-style by using both a fork and spoon while Nancy Rowland skillfully shows the flight attendant class how to carve a roast. Both women are part of a task force set up to es tablish Piedmont’s international serving procedures. Our food service first-class Roast Ixiin of Veal. Braised Duck ling Breast. Salmon and Brill Weave with Watercress Sauce. Chicken Avocado Wellington. These are just a few of the hot entrees which will be served to our pas sengers in business-class as they travel to and from lx>ndon. ■'Even though we have a business-class cabin, we're serving a first-class menu," Denise Poole, manager-food services, explained. "Flight attendants will toss salad, carvc meat, and serve vegetables continental-style, all from the cart, for business-class passengers. We'll offer a white chocolate mousse on the flight over and a fresh fruit band pastry on the return as well as fresh fruit and cheese, choco lates, and petit fours (small cakes) on both. Wine will be uncorked at the passenger’s seat, and water will be served from a silver pitcher." On the flight to London, the sec ond service will be a breakfast, and on the return flight, business-class passengers will be served an after noon English tea complete with a platter of tea sandwiches and GSO flight attendant base manager Susan Frazier (left) and Carolyn Beard, assistant manager-inflight services, take a look at the specially-designed wooden box which holds six va rieties of tea. scones with jam and cream. The tea will be brewed, and passengers can choose from six varieties dis played In an attractive wooden box. In addition, business-class pas sengers will have individual teapots. Our food ser\'ice in coach will feature premiere entrees also. On the second service we will offer a continental breakfast on the flight from Charlotte lo London and an English tea on the return. "The new carts for coach service, called Singl Serv, can heat and chill the trays at the same time," Tiara Roberts, manager-galley systems and serving procedures, said. "They will be much easier to use because there are no doors or com partments below. We also have refrigerators on the aircraft called Chillers. Tkblecloths are navy, and napkins, navy and white, all feature the Piedmont bird. Our crystal and china will be identical to what we're currently using for our West Coast service." The aircraft's two aisles will make serving passengers much easier. In addition, all seats are aisle or window except for one cen ter seat in coach. To set up the international proce dures, Roberts worked with a task force made of line flight attendants Judy Litrell. Betty Stone, and Nancy Rowland. Vintage wine, music, and movies offered on transatlantic flight David Quinn is Piedmont’s cur rent expert on wine, movies, and popular music. As manager- systems catering services, Quinn is responsible for choosing the wines, the movies, and the music for our new London service, ■'We're offering six different Cali fornia wines—two reds and four whites—to business-class pas sengers on our transatlantic ser vice," Quinn said. ■■The wine, in 375 ml bottles, will be uncorked at the passenger’s seat.” The featured film on the flights from Charlotte to London will be the recently released movie ’■The Bed room Window^’ which was partially filmed in North Carolina. It will be preceded by ■■The Honeymooners," a short comedy piece about the vintage television show of the same name which featured Art Carney and Jackie Gleason. On the return flight, passengerscan first view ‘■The Best of Groucho," a short comedy about Groucho Marx, followed by ■■Star Tfek IV: The Voyage Home." The shorts and movies will change each month. "About 45 minutes before the air craft lands at Gatwick, a short video, 'Welcome to Gatwick,' will be shown,” Quinn said. "It will help passengers get through the airport and explain, for example, how to retrieve their baggage, ex change money, and find ground transportation. It will also show how to fill out a customs form." The film is an original piece, done just for Piedmont. Quinn will make a similar video in Charlotte once the temporary customs and immigration facilities are finished in early July. Quinn is also responsible for choosing music for the flights. Pas sengers can tune into one of seven channels: classical, contemporary, jazz, country, and two easy listen ing, plus a special channel which in June will feature '■The Boys from Liverpool — A Salute to the Beatles." In July, passengers will be able to listen to music from Motown on the special channel. The same music selections are also available on our West Coast flights. Public Affairs Department One Piedmont Plaza Winston-Salem, NC 27156-1000 ttosaiind D, Chostner editor 919/770-8283 June 15, 1987 • Special Edition • Pledmonitor
Piedmont Aviation Employee Newsletter
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June 15, 1987, edition 1
8
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