Originally Posted by
ptc8329
The FAs have to have some time to inventory the remaining liquor and reconcile their cash deposits...that has to be done before decent and landing (the agent takes the cash when s/he opens the door). On a widebody, especially one coming from the islands, it's not unusual to have to count $600 or $700 mostly in $1s and $5s, which can take 30 to 40 minutes.
Not to be wise, but I am curious about this. I assume that you are referring to the inventorying that can take 30 to 40 minutes because assuming $700 all in $1s would mean 700 bills. Taken over 40 minutes, this would imply counting approximately 17 bills per minute. That makes no sense. I worked in a supermarket where we routinely counted in excess of $30,000 in 45 minutes.
Also, the flight attendants always indicate that they never have change which would imply that most people are paying with $10 and $20 bills.
Sorry, I did kind of misspeak; it's the entire process that can take 30 to 40 minutes...on a 767, in Domestic Y, you're looking at a couple hundred minis, 30-ish beers, 20-ish wine, perhaps as many as 200 pieces of BOB (boxes, salads, sandwiches, etc.) all of which have to be counted and, usually, recounted. You have to tally each category of sale on one of three sales sheets (one for liquor, one for BOB, & one that aggregates all the info) figure out how much cash you should have...make sure that its attributed to the right category of sale...figure out why you're short (which happens 9 times out of 10)...recount the money, fill out the paperwork, get the Pursers signature if something was comp'ed and then take it to the Purser before landing. During this time you're usually also dealing with people walking/taking in the galley, asking you for things, possibly experiencing turbulence, trying to clean up and of course you're doing all the tabulating by hand.
Clearly, its not rocket science...but it is a cumbersome process. Some people handle it better than others. The galley positions, especially on the 2-class 767 from the islands, are usually the most junior position on the airplane for a reason. There are some senior people who love it, because they've got a good system...but I'd say that's an exception as opposed to the norm.
Originally Posted by
dsquared37
And I was in C where there was nothing to count... other than remaining bottles.
Although you don't have to count money in Int'l C you do have to complete all of the accounting paperwork, plus the customs paperwork, which can actually be a real nightmare.
I never flew a working trip to SIN, so I can't be sure, but based on everything else I know about the country I'm guessing they're pretty serious about the liquor paperwork being correct. For example, on UK flights the paperwork is called a C-209 and if Her Majesty's Customs, find the paperwork and/or customs seals to be incorrect they will actually pull the Purser and galley people back to the airport, often in the middle of the night, to re-do everything. Needless to say that doesn't happen very often, but it did happen to someone I know at another airline.
Despite the complexities of the paperwork, it's usually not the big of a deal to adjust paperwork by 1 or 2 minis unless everything is already sealed. Some FAs just aren't good at the paperwork (the C galley is often a very junior position) and close up early "just in case" they need extra time to get things right. Other's just don't care and use it as a somewhat appropriate, but still non-customer friendly excuse. (Stunning revelation...I know
)
Originally Posted by
MatthewLAX
I appreciate your explanation--it makes better sense now. To clarify my last post, there are some FA's who will immediately stop all service and collect all cups/glasses when the pilot makes the "we are beginning our initial descent..." announcement.
I'm with you...I HATE that...especially with the folks who also make you put your seats and tray tables up even though you may still have 30 minutes until landing.
As far as the availability of additional beverages is concerned when I left a year ago the policy (which I should have posted earlier) was:
F - Close carts 30 mins prior to arrival
after ensuring that all customer requests are met
C - Same as F
Y - Carts closed 45 mins prior to arrival
Granted these may have changed in the 12 months I've been gone...but they were pretty much standard for my entire tenure at UA, so I'm not sure there's been reason to change.