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Association of Flight Attendants-CWA Alaska Airlines Master Executive Council

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Coronavirus (COVID-19) Update – March 19, 2020

In This Edition

  • Ongoing Conversations With Management
  • FAA & CDC Recommendations for Layovers
  • Crew-Only Layover Hotel Transportation
  • Tell Congress: Put Aviation Workers First
  • KCM Access Point Staffing
  • Challenges with Onboard Trash Stowage
  • Taking Control of Your Finances During a Loss of Flying
  • Telephone Support Group For Flight Attendants Under Self-Quarantine
  • COVID-19 Resources

Ongoing Conversations With Management

AFA and management are continuing to have active, ongoing discussions regarding a number of issues of importance to our Flight Attendants.

Inflight Service Changes

Yesterday, Executive Vice President and COO Gary Beck sent out an email outlining a series of reductions and changes to inflight service intended as mitigations to COVID-19.  Our AFA officers have received resounding feedback that these mitigations do not take enough action to protect our Flight Attendants from possible risks.  Discussions between AFA representatives and management to advocate for more drastic service reductions are continuing today.

Recurrent Training

Members of the AFA Air Safety, Health, & Security Committee (ASHSC), Inflight Training Committee, and the MEC have been engaging in conversation with management over the past week to advocate for protective measures related to recurrent training (RT) and the RT facilities.  Based on those discussions, management has taken steps to implement measures such as a pre-class briefing on COVID-19 precautions being taken, increased the frequency of training equipment sanitization, provided hand sanitizer to be used before and after touching equipment or door trainers, and provided disposable gloves to be used when conducting door and equipment drills. 

AFA representatives have also asked management to take immediate and necessary action to discontinue PBE and CPR drills due to the high potential of exposure to respiratory droplets that are known to spread COVID-19.  Management has taken steps to request an exemption from the Federal Aviation Administration (FAA) for the requirement to complete PBE and CPR drills based on the ongoing spread of the disease.  AFA is calling upon management to immediately discontinue these drills as continuing to ask Flight Attendants to perform them is a serious safety and health risk.

Food Availability on Layovers

As a preventive measure to curb the spread of COVID-19, many restaurants in our layover cities are being ordered closed by local and state authorities.  Those that remain open are usually limited to take out or delivery only and are operating under limited hours.  The AFA Hotel Committee and the MEC are working with management to ensure that food options continue to remain available to Flight Attendants, ideally within the health guidance outlined by the Federal Aviation Administration (FAA) and Centers for Disease Control & Prevention (CDC) (see “FAA & CDC Recommendations for Layovers” below).  Management has been asked to compile a list of food options that remain open and available near each layover hotel and to post the list in a place easily accessible to Flight Attendants.

FAA & CDC Recommendations for Layovers

Air Safety, Health, & Security Committee (ASHSC)

Last week, the Federal Aviation Administration (FAA) issued updated COVID-19 health guidance for crew members in conjunction with Centers for Disease Control & Prevention (CDC).  This guidance includes recommendations to protect Flight Attendants from exposure and reduce the risk of transmission of COVID-19.  AFA recommends that Flight Attendants follow this FAA & CDC guidance to the extent that you are able to do so.

While On a Layover In The United States or Internationally

  • Travel as a group in private transport provided by the air carrier when traveling between the airport and hotel (note: management has started implementing this provision already; see “Crew-Only Layover Hotel Transportation” below).
    • Minimize contact with ground personnel and time in public areas while moving between the aircraft and the private transport.
    • Do not use public transportation, including when traveling between the airport and hotel.
  • Stay in your hotel room to the extent possible.
  • Minimize going out into the general population and use social distancing (maintain a distance of approximately 6 feet, if possible) whenever out in public. Avoid crowds, stores, sporting or mass entertainment events, and other situations likely to attract large numbers of people.
  • Eat in your hotel room with either room service or delivery service. If in-room dining options are not available, eat at a restaurant located in the hotel. If not available at the hotel, eat at a restaurant located close to the hotel.
  • Avoid contact with sick people.
  • Wash your hands often with soap and water for at least 20 seconds or use at least a 60% alcohol-based hand sanitizer. Use soap and water when your hands are visibly soiled.
  • Avoid touching your face.

Crew-Only Layover Hotel Transportation

Hotel Committee

In response to guidance from the Federal Aviation Administration (FAA) and the Centers for Disease Control & Prevention (CDC), management will be temporarily implementing private, crew-only vans in cities where transportation had been previously provided by the hotel and the van was shared with other passengers.

Management has instructed all transportation providers to adhere to the following criteria:

  • Vehicles must be sanitized and wiped down as much as possible prior to each pick up (seat belts and buckles, armrests, door handles, any touch points)
  • If possible, provide wipes and sanitizer in their vehicles
  • Gloves should be used if handling crew bags
  • Tipping may be limited due to risk of transfer on cash

This change means that in cities where the hotel provides transportation directly, the hotel will either now be providing “crew only” vans or, if the hotel is unable to provide a vehicle exclusively for crew, management will be arranging for contracted transportation providers to provide this service.  Please note that with this change, company provided layover hotel transportation will be limited to crewmembers only for the foreseeable future.  Crewmembers who are planning to travel with family or other guests will need to make other arrangements for them to get to the hotel. 

Management will be sending emails to those crews where transportation is being switched from hotel-provided to contracted transportation.  Pairings are also being updated in Crew Access if the transportation provider has changed.  Please be mindful of any emails or Crew Access notifications regarding transportation changes.

Questions?

If you have any questions, please contact your Local Hotel Committee.

Tell Congress: Put Aviation Workers First

Government Affairs Committee

The coronavirus pandemic is decimating our aviation industry. It is a public health crisis and it is creating a financial catastrophe that dwarfs the economic cost of the Great Recession and September 11th combined.

We’ve seen catastrophe before. We know what didn’t work before and we won’t let those things happen again. We need relief that focuses on real people. And we have a plan for that.

Flight Attendants and other aviation workers have been on the frontlines of the coronavirus emergency from day one. Before most Americans knew what COVID-19 meant, we were calling for government action to keep it from disrupting our lives and our economy.

Our plan is focused on keeping people on the payroll and stopping furloughs. Airlines are burning cash so quickly they will not be able to meet payroll within a few months, if not a few weeks. You will see furlough announcements that reflect this, but know this: we are working with airlines to get relief that keeps the paychecks going without furloughs.

Washington is gearing up to save aviation. But we cannot accept another “no strings attached” government bailout for corporations and their executives that leaves Flight Attendants and aviation workers behind. This time it will be a RELIEF package focused on workers first with no stock buybacks or dividends and no executive bonuses.

Send a letter to your members of Congress to demand that any public relief plan be a People First plan with legally-binding rules, including (but not limited to):

  1. Paycheck continuation without furloughs/layoffs
  2. No stock buybacks
  3. No executive bonuses
  4. No dividends
  5. No breaking contract

>> Click here to take action now <<

Amplify Your Message with a Call

Call your Member of Congress and Senators now and tell them to support our position on a People First relief package for aviation.

SENATE: 855-973-4213

HOUSE: 877-782-8274

Read more about our plan in this article >

KCM Access Point Staffing

Air Safety, Health, & Security Committee (ASHSC)

Due to the rapid changes caused by the novel coronavirus (COVID-19), the Transportation Security Administration (TSA) is directing Federal Security Directors to implement measures to maintain continuity of business. These measures could include some changes to the operation of Known Crewmember Program (KCM) access point locations. Crewmembers should expect periodic closures of KCM access points without notice. If KCM access points are closed, the TSA will accommodate crewmembers at TSA PreCheck™ locations where available or at standard passenger screening lanes. The TSA is taking measured steps and following CDC recommended guidance to preserve the health and safety of Transportation Security Officers

More Information

Please check the Known Crewmember website for more information and updates.

Challenges with Onboard Trash Stowage

Inflight Service Committee

Our AFA Inflight Service Committee and Air Safety, Health, & Security Committee (ASHSC) have been working to advance AFA’s request to discontinue any onboard sorting of trash in the wake of COVID-19.  Many Flight Attendants have attempted to collect trash without employing the usual sorting process that would be used for onboard recycling and have come up against numerous challenges based on the lack of adequate trash space.  This has become especially challenging on double catered flights, flights in the Florida and Hawaii markets, and flights on A319 and certain A320 aircraft.

These concerns have been brought forward to the onboard food and beverage department, which is part of marketing.  Management is reviewing possible solutions to mitigate the lack of appropriate trash space.  AFA is continuing to stress the importance of providing adequate space for trash over discretionary provisions such as inflight entertaining tablets.  This comes down to safety—the company’s catering procedures should never be prioritized over providing adequate space for Flight Attendants to contain trash in a regulatory-complaint manner.

Have You Experienced Inadequate Trash Stowage Space?

If you are on a flight where you have inadequate trash stowage space, AFA highly encourages every Flight Attendant on the crew to file an Aviation Safety Action (ASAP) report using ReportIt!.  More information about ASAP, including a link to file a report, can be found here.

Taking Control of Your Finances During a Loss of Flying

Employee Assistance Program (EAP)/Professional Standards Committee

It is prudent for all Flight Attendants to assess their personal financial positions in anticipation of income reductions.  While every Flight Attendant’s situation will vary, below are some general considerations that can help you begin strategizing how best to weather the financial impact of flying cutbacks on your household.

Assess Your Financial Status

  • Prepare a household budget and cut any non-essential items.
  • Prepare a list of all creditors and a contact person.  Make minimum payments.
  • Place your money in a bank in which you have no debt.
  • Attempt to secure a loan early, so you will have a cash flow.
  • Assess your tax situation.  You may be owed a refund or need to file an extension.
  • Be proactive.  Assess your credit card debt.  Look into a temporary reduction or abatement in payments.

Contact Your Creditors

You must communicate with your creditors before any payments become delinquent, and the sooner the better.  You can negotiate a lower repayment schedule before you run out of money.  Be professional, but assertive.  Creditors are easier to work with if they know ahead of time that there’s a problem.  Also, it shows ‘good faith’ that you are concerned about your debts and intend to pay.

The goal is to make the amount of money you’ve saved last as long as possible.  Pay what you can on a regular basis, even if it is less than expected.  Partial payments may keep collection agents away.  Follow-up all telephone conversations with a letter and keep documentation.  Even in the worst-case scenario, it takes a long time for collections, repossessions and evictions to occur.  Contact credit counselors who can help you sort out your financial affairs.  Be sure to remember to contact the creditors that are automatically payroll deducted.

Even if you can’t pay creditors the amount they want, make your best effort to pay something regularly.  This holds arrears as low as possible and lets the creditor know that you are doing all you can.  Partial payment may keep your account from being turned over to a collection agency.

Put your payments in order of importance: this will help you pay first things first when money is short.  Generally, your most important payment will be the mortgage or rent payment, followed by utilities, health insurance and car payments.

And after the initial contact, it’s important that you keep in contact with creditors – every two weeks or so.  This reassures the creditor, shows a responsible attitude toward your obligation and may keep the creditor from ‘hounding’ you.

Prepare a Household Budget

A budget helps you see where you spend your money and where you can save.  Your budgeted expenses should include:

  • Fixed expenses, including: mortgage, rent, taxes, insurance, loans, installment payments, credit card payments and any other monthly payments.
  • Monthly expenses, including: food, gas, repairs, dues, recreation, prescriptions.
  • Future expenses, including: income/property tax and any other outstanding debts.

Your budgeted income should include:

  • Any remaining income
  • State disability insurance benefits
  • Workers’ compensation checks
  • Savings
  • Social Security
  • Unemployment compensation
  • Other pension funds

Your assets may include:

  • Cash value of insurance policies
  • Equity in your home
  • Prepaid burial or funeral policy
  • Resale value of vehicles (including boats and snowmobiles)

Now you are ready to adjust your expenses, negotiate with creditors and use assets in the most effective way possible.

Questions?

Contact your Local Employee Assistance Program (EAP)/Professional Standards Committee or call (949) 470-0493.

Telephone Support Group For Flight Attendants Under Self-Quarantine

Employee Assistance Program (EAP)/Professional Standards Committee

In order to provide additional support to those Flight Attendants who are under self-quarantine, AFA International EAP is sponsoring a bi-weekly telephonic support group meeting.  The meetings are facilitated by a confidential mental health professional.

Calls started on Tuesday, March 17 and are scheduled Tuesdays at 12 PM PDT (March 17, 24, 31, April 7, 14) and Sundays at 5 PM PDT (March 22, 29, April 5, 12).  Each call will last one hour and can support up to 100 Flight Attendant participants.

Call-In Number

(855) 544-2320 or (401) 648-9218

If outside the U.S., follow the directions here.

COVID-19 Resources

Inflight Service Tidbits – August 2017

Inflight Service Tidbits

Items in bold are recently added

First Class

  1. Don’t lose your serving tray again–when the door to the ice bucket compartment is open, there is a small space created above the door. This is a great place to stash one small serving tray.
  2. Use metal tongs to handle the aluminum cups when plating food—saves you from burns from handling the hot cups.
  3. Dirty scoops need to be placed in the used food cart so they go back to the galley for cleaning
  4. The extra silverware bag is for multiple flights. When you are picking up the first course (fruit or salad) don’t forget to ask the passengers to keep their knives and forks for the entrée.
  5. After giving the pilots their water bottles move your red wine from your beverage cart dry drawer into the pilot water drawer.
  6. Make sure the pilots get their water from 1-10.
  7. Let your D know where the hot towels are prior to 10K so they can locate them quickly.
  8. Used linens may be placed in used oven or bread bags—they do not need to be separated by color. Please do not use recycle bags for used linens.  A handy trick for linens is also to tie two linens together, place all used linens in the center and then tie to the remaining ends together—all linens contained and no plastic bags.
  9. If you are unsure how to pronounce something you are going to be serving Wikipedia is your friend.
  10. In FC scrape and stack your FC items. Dump liquids/trash from your FC glasses and leave galleys clean—don’t forget to use just half of the FC glassware on RON or double catered flights (Trans-con flights are an exception because they are fully re-stocked.
  11. After landing and the seatbelt sign goes off, remove the garbage and recycle bags from the carts when the cart will not be removed from the aircraft during catering or if there is just a catering trash and water service. Trash and recycle out of the carts? Time to seal the carts—don’t forget the liquor cart, too. 

Premium Class

  1. Keep the PC boxes in the PC section PLEASE
  2. If you have no PC section but lots of PC boxes, put those beverage cart drawers that are full of PC boxes in the IFE cart to make room for new top drawers in your beverage cart. At the end of the flight it is easy to just slip the drawers back in the beverage cart so they can go back to the kitchen

RON (Remain Overnight) Aircraft

  1. RON flights need to have all open juices disposed of.  If they are empty flatten the cartons and put them in the recycle.  If the juice cartons are partially full drain them and recycle or put the lids on and put them in the trash.
  2. RON flights – Please leave one empty oven rack in the oven but remove everything else!
  3. No morning smelly surprises wanted—please remove the trash from all of the carts after landing and the seat belt sign has been turned off. Trash and recycle removed time to seal the carts too.

Recycling, Trash, and Conservation

  1. Only use a plastic cup for tea fixings…please do not use plastic cups for putting coffee condiments (cream/sugar/equal) for the customer. Use a napkin and put coffee condiments on the napkin and hand to customer.
  2. Do you know where to put your coffee ground compost bag…try and put them in your “used” food cart.
  3. Chocolate bars go back in the beverage carts at the end of your segment.
  4. Partial cans of soda do NOT need to emptied out. They will still be recycled
  5. If your juice box is empty or contains less than a cupful, please dispose of the box. If you don’t have time to drain it put the lid on and place it in a drawer in a trash cart.  Don’t leave it for the next crew to deal with.  If the juice box on the downline leg is swollen please do not use it.
  6. Juice and soda should NOT be emptied in the drain in front of the coffee makers. The cans will be recycled if they are in the drawers and open.  Put the lids on the open juice and place them in a drawer in the bottom of a trash cart.
  7. Make sure that you are stacking cups and fruit & cheese platters for recycling to maximize space.
  8. On the Trans-con/HI/MX/Long-hauls Services: Move picnic packs/cheese platters to the other food or supply cart to create more garbage space.  You have now have separated your remaining food from future garbage and recycle.  You have also created a trash cart by completely emptying one cart.
  9. Remove the tins or skillets from the ovens after service—the oven racks can be interlocked in the ovens providing more trash space in the carts.
  10. Keep that gray bag from slipping off the cart door w/o hanging it by a soda can—pull the handle up and tie a knot in it and put this on the inside of the door of the cart. This will keep the bag from slipping off.
  11. Main cabin trash cart—Have your normal setup on top of the cart. Leave the door open and put a drawer on the inside with a bag hanging from the drawer.  Use a pokie to affix the gray bag.  You now have room for large passenger trash bags, pizza boxes and items too large for the top of the cart.
  12. Coffee compost bags—Hang it! Tie a knot in the corner of the coffee compost bag corner and slip the knot behind the galley trash door making sure the galley trash door is securely closed.  The knot keeps the bag from slipping out from the door and the coffee packs are not out of the way. 
  13. Help corral the loose crayon boxes—if you have a spare zip lock bag reuse it and place the crayon boxes in the bag. 

Pay It Forward

  1. Carts that are not designated for your flight should remain sealed. Paying it forward doesn’t mean to open another crew’s cart and set it up.  Paying it forward means to restock (sugar/tea caddies) and put other items back where they came from.
  2. If you are leg 1 of a double catered flight make sure you remove items from the ovens for the next crew or leg 2.
  3. When flying a Trans-con/Hawaii if you have room in your used aisle cart put some water bottles in the drawers prior to landing—this will give the crew extra water for their flight home.
  4. On the Trans-cons where you will be restocked with soda if you have extra fresh soda drawers at the end of the first segment, load them in your used aisle carts—this gives the second crew a few extra supplies from your used aisle cart.
  5. Find an appropriate place for trays—on the second leg put them in the used cart, put them in the ice cart, put them in the picnic pack cart but don’t leave them so they fall on someone’s head
  6. Dirty scoops need to be placed in the used food cart so they go back to the galley for cleaning
  7. After landing and the seatbelt sign goes off, remove the garbage and recycle bags from the carts when the cart will not be removed from the aircraft during catering or if there is just a catering trash and water service. Trash and recycle out of the carts? Time to seal the carts—the aisle carts and the shelf stable BYOB cart, too.
  8. Restock the sugar/tea caddies for the next crew just the way you would like them stocked for you. The middle upper galley 4 skinny compartment is a great place to stow the re-stocked caddies.  If you are on an aircraft that does not have this space use the AC L little corner cubby.

Hot Water Carafes

  1. There is an arrow on the lid of the hot water carafe.  This needs to be pointed to the spout to have an opening for the hot water to pour out.  If you cannot see the arrow you can feel it as a small bump on the edge of the lid.
  2. When you are finished using the hot water carafe screw lid on loosely. If screwed on tightly the change in cabin pressurization can make it very difficult to remove the lid
  3. If you have a clean coffee pot, fill it with hot water and leave it on the hot plate prior to service. It is a QUICK refill for your carafe.

Ovens

  1. Do not cook a customer’s personal food per FAM, Section 8.100 pg. 6 (Oven Components and Supplies)
  2. On the 900ER or any oven please don’t draw on the face of the oven dial.
  3. Turn off the ovens prior to arrival—hot oven racks are a safety hazard for catering.
  4. Do not start heating meals until after take-off

Coffee Makers and Hotplates

  1. If you have trouble removing coffee from the coffee drawer as the coffee pouches have inflated—Remove a couple of pouches of coffee from the drawer prior to cabin pressurization. Suggested spots for these coffee pouches–MC—creamer drawer, FC – in the galley bar compartment.
  2. Turn off the coffee “hotplates” and make sure they are cool so that you can wipe them to remove the “old” spilled coffee.
  3. Winter time…Put a little water in the coffee pots and turn the coffee makers and hotplates on when you get on the plane. This will help you serve hot coffee even on a very cold morning.

Inflight Entertainment Tablets

  1. IFE players need to be cleaned prior to all arrivals in ANC
  2. Every IFE Player on a downline flight should be handed out with a charging cord. This includes those players that do not appear to have been used.

Service

  1. Remember that the service starts shortly after 10K (depending on weather) and not at cruise attitude.
  2. Do you know how many carts you do and when you get re-stocked? Check out the IMD in GoodReader/ASA Supplement/Service Guide…to find out your re-stocking you go to GoodReader/ASA Supplement/ Onboard Experience/Cater-Restocking Schedule.
  3. When doing a water service place an upside down coffee cup on the bottom…it gives stability to your stack of plastic cups.
  4. C FA….”Take Two Rows and Turn”. When the C FA is directly on the food cart…. assist the B FA by taking 2 rows and selling food.
  5. NO personal cups, thermos etc. can be filled or refilled. If passengers want extra pour 2 cups of the beverage.
  6. After the beverage cart is in place with the D Flight Attendant at row 6, if you are the C please turn and help the B bring the retail cart forward.
  7. Save time and steps back to the galley, find a space for a couple of entertainment players on your first service retail cart.

Miscellaneous

  1. Did you know that your beer bins are supposed to be dumped of the water and re-iced when on Hawaii flights, mid-con and trans-con. Take the time to file a Flight Attendant Incident Report (link on the flight attendant webpage).  This is a SAFETY problem.
  2. Please do not co-mingle catering supplies with emergency equipment in the overhead bins.
  3. The Report It App is to be used for all catering feedback and the IMD version is much easier to use.

Premium Class

The implementation of Premium Class service has led to several concerns from AFA members that the Master Executive Council (MEC) would like to address.

Selling upgrades in-flight

AFA has been in contact with the union representing the Customer Service Agents and Reservations Agents, the International Association of Machinists and Aerospace Workers (IAM), regarding the selling of upgrades in-flight. AFA and IAM are in mutual agreement there is no scope of agreement violation in our respective contracts as long as Flight Attendants sell the Premium Class upgrades in-flight. Please do not sell any Premium Class upgrades while on the ground. Although selling Premium Class upgrades in-flight is not a contractual violation, AFA will definitely remember these additional duties the next time we’re at the bargaining table!

Premium Class training

Did you know there is required computer based training (CBT) for the new Premium Class service? If not, you are in good company because this is a surprise to many. Although there have been a few references to the training in various management communications since it was first mentioned in the Inflight Bulletin Bundle (IBB) posted on December, 14, 2016, the actual notice of the training being required and paid has not been adequate in AFA’s opinion.

According to the IBB, training may be completed via the Premium Class app on your Inflight Mobile Device (IMD) or on a computer by going to aspremiumclass.com. Management states the paid training must be completed by Wednesday, January 18, 2017, which is a deadline that AFA is disputing. The training will be paid at 1.0 TFP pursuant to §30.C.4.

More than four upgrades?

As of this writing, management has yet to provide guidance in a situation in which more than four customers wish to move to Premium Class. AFA has requested management to provide direction on this issue.

Alcohol control procedures

Flight Attendants have asked AFA to seek guidance from management with regard to alcohol control procedures in Premium Class. This is the information we have received from management so far:

  • All Premium Class (PC) customers receive an alcoholic beverage if they want, including non-revenue.  The customer must meet the usual alcohol service protocol according to the Flight Attendant Manual (FAM).
  • PC customers receive up to two drinks per cart if requested (F/As should not offer two).
  • PC customers may request and be served alcohol in addition to the standard service(s) as long as they do not appear to be intoxicated or in danger of becoming so. [Note: There appears to be conflict between emailed policy clarifications issued by management and the guidance stated in our Emergency Interim Bulletins (EIBs) with regard to how much complementary alcohol is provided in addition to the cart service(s). Do we only serve complementary alcoholic beverages during cart service or do we provide them on request as well? AFA would like management to clarify the policy.]

Important: Report all alcohol-related incidents; include the customer’s seat number and class of service in the report so that we may identify any trends related to PC. In addition, document concerns related to selling upgrades in-flight, more than four upgrade requests at a time and incorrect catering.

We thank all of you who have alerted us to the concerns with new Premium Class service. There appears to be several questions left for management to answer regarding Premium Class. AFA will continue to pressure management to provide Flight Attendants with sufficient supplies and accurate information to ensure that you have the resources you need.

In Solidarity,

Your MEC – Jeffrey Peterson, Brian Palmer, Linda Christou, Lisa Pinkston, Laura Masserant, Cathy Gwynn, Tim Green, Brice McGee; MEC Inflight Service Committee Chairperson Stephanie Garnett; and MEC Air, Safety Health and Security Committee Chairperson Seth Heiple

How To Write Up Catering Issues and Concerns

  • If it is a catering safety related issue an ISR or ASAP should be filed.  A catering feedback email that has SAFETY in the subject line will also help the issue to be immediately addressed.
  • Use a regular email for catering errors addressed to catering.feedback@alaskaair.com.  Upper management groups do not need to be copied in—in some respects it slows the process of correcting the problems.
  • The most important thing is to use the following format in the first line of the email DATE/CITYPAIR/FLT#.

For example:

6/20/2016/SEA/    /Flt #723

Missing FC syrup
Linens wet, crinkled and torn

  • If you have pictures they should be included with the email
  • Writing the problem on the boarding bill and taking a picture with my IMD is very efficient.   You can just send the picture from the IMD and catering gets all of the information they need quickly.

Introducing Your MEC Inflight Service Committee Chairperson

Your Master Executive Council (MEC) conducted interviews this week for the position of MEC Inflight Service Committee Chairperson.  We would like to thank the eight candidates who expressed a willingness to serve and interviewed for the position.  After thorough consideration, the MEC has appointed Stephanie Garnett to the position.

Stephanie is a Seattle-based flight attendant and she has just completed her 17th year with Alaska Airlines.  Previously she was a stewardess for Pan American.

Stephanie is a graduate of Washington State University with a degree in mathematics.  She has been a member of the Inflight Service Committee in Seattle for about 10 years and has also served on the Air Safety, Health, and Security Committee in Seattle for the last 4 years.

As a part her committee work, Stephanie has had the opportunity to work on some interesting projects including creating the packing for the universal juice drawer, working on the universal aisle cart packing and most recently researching the Space Bins.  She is also a SOAR award winner.

Stephanie has been married to her husband Dan for almost 45 years.  They have two sons who are married and have given them five grandchildren.  Dan and Stephanie have recently adopted 2 kittens to fill their empty nest.

In her role as MEC Inflight Service Committee Chairperson, Stephanie will work closely with the Local Inflight Service Committee Chairpersons and inflight management to represent and advocate for Flight Attendants in all areas related to onboard sales and service.  Her term of appointment is concurrent with the term of the MEC Officers and she reports directly to the MEC.

In Solidarity,

Your MEC – Jeffrey Peterson, Brian Palmer, Yvette Satterlee, Lisa Pinkston, Laura Masserant, Cathy Gwynn, Sandra Morrow and Stephen Couckuyt

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