General aviation knowledgeBeginner
Meal and beverage service
How in-flight service is organised, and why presentation, timing and safety all matter.
In-flight service usually follows a set sequence: welcome drinks or towels, then meal trays, then beverage runs, then collection — timed around cruise flight and turbulence forecasts where possible.
Crew handle trolleys and trays carefully in the aisle, always aware of hot liquids, weight, and the need to brace the trolley during any unexpected movement.
Special meals — for allergies, medical or religious dietary needs — are pre-ordered and clearly labelled; crew confirm the right meal reaches the right passenger.
Key points
- Service follows a planned sequence adjusted for flight conditions.
- Trolley handling has real safety considerations, not just presentation.
- Special meals must be matched carefully to the right passenger.
Vocabulary
- Trolley / cart
- The mobile unit used to carry meals and drinks down the aisle.
- Special meal (SPML)
- A pre-ordered meal for dietary, medical, religious or allergy needs.
- Service sequence
- The planned order of steps in an in-flight service.
Remember this
A trolley is always braked or held during turbulence — never left free-rolling in the aisle.
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