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1 Corporate Flight Attendant News E-Letter Volume 1 Issue 2
This study provides an overview of aircraft cabin safety communications in Australia, in terms of effectiveness, passenger attitudesto such communications and opportunities that exist for improvement.Most passengers agreed that paying attention to cabin safety communications is important. However, results revealed that behaviorsdo not always match this perception. Perceived relevance of safety information and frequency of travel were found to be significantfactors affecting passenger attitudes and behaviors. High levels of message recognition, combined with excessive levels of confi-dence in personal ability to perform safety actions may be key drivers of reduced perceptions of relevance.Passenger attention levels to safety communications were found to be generally low. Of all communication types tested, the safety briefing was most prone to perceptions of reduced relevance through repeated exposure, while very low attention levels and percep-tions of content establish safety cards as being generally ineffective.Analysis identified that low levels of passenger attention to safety communications results from overconfidence, superficial familiar-ity with messages, issues relating to the way safety content is presented, perceptions of substitutability between the card and briefingand social norms present in the aircraft cabin.A framework for cognitive processing of cabin safety communications is presented. The framework identifies that passenger behav-iors may be negatively influenced by perceptions that it is socially undesirable to pay attention to safety information. Changing nor-mative and attitudinal beliefs represents the greatest opportunity to improve communication effectiveness.Key opportunities are identified to improve cabin safety through enhancement of communications. These recommendations includetailoring communications to the needs of specific passenger profiles, providing additional information to passengers, improved de-sign guidelines, regular content variation and use of communications specialists in safety media design.To read the whole document go to http://www.atsb.gov.au/publications/2006/pdf/B20040238.pdf 
Inside this issue:
Making YourResume COUNT
4
Airplane Accident& Food Safety
3
Do you know yourAirplanes?
2
Daniel’s CornerNote from the Editor
2
Public Attitude towardsCabin Safety
1
FAA RegulationsDo you know yours?
1
Daylight Saving Time!
October 29, 2006 Clock’s Fall Back 
Trivia: Amtrak 
— To keep to their  published timetables, trains cannotleave a station before the scheduledtime. So, when the clocks fall back one hour in October, all Amtrak trains in the U.S. that are runningon time stop at 2:00 a.m. and waitone hour before resuming
.
OCTOBER 2006VOLUME 1, ISSUE 2
Corporate Flight Attendant News E-Letter 
is a bi-monthly newsletter. Our mission is toinform our loyal readers on today’s issues that shape the corporate flight attendant. Cus-tomer satisfaction is our focus in our ongoing quest to exceed the goals for market, profes-sional and personal growth. Each electronic publication is free to corporate flight atten-dants and aviation personnel throughout the world. Please direct all editorial commentsand membership requests to Flight-Attendant-News@hotmail.com. 
FAARegulations!
How well do you know yours?
Just like pilots, flight attendants must adhere to theseregulations as well. So I have scoured through the mul-titude of regulations and selected to highlight a selec-tion under the Title 14: Aeronautics and Space, Part135, better known as FAR 135 — Charter OperationsRegulations. I have selected different parts of this regu-lation that pertain to the corporate flight attendant.
(Continued on page 5)
 
Public Attitudes, Perceptions and Behaviorstowards Cabin Safety Communications
Author: Andrew Parker, Synovate Pty Ltd Publication Date: 13/07/06Copyright 2006, Commonwealth of Australia
CORPORATEFLIGHTATTENDANTNEWS E-LETTER
 
Safety, Comfort,Reliability
 
2 Corporate Flight Attendant News E-Letter Volume 1 Issue 2
Test your airplane knowledgeCan you match Make and Model?
 
1) Challenger — 600 2) FALCON 2000 3) FALCON 504) Challenger—601 5) FALCON 900 6) Challenger—604
Daniel’s Corner: Note from the Editor!
For me, fall means there is a change, green leaves start changing Gold, Brown, Red and Orange and begin showing up all over the place. People are outside for the last time before putting away their lawn furniture and BBQs grills for another year.More to the point, business aviation begins to ramp up again. So dust off your flats (Ladies) or Rockport’s (Gents), do your morn-ing yoga exercise, and pull out those catering menus as it is going to be a GREAT Fall season.Are you wondering who is Daniel C. Slapo? I am currently a contract (supplemental) flight attendant in the greater New York area. I am associated with one (1) Management Company, two (2) aviation-staffing companies and I assist two (2) private aviationcompanies.In reality, my career started in high school doing four years of Army Junior Reserve Officer Training Corp (AJROTC) and graduat-ing as the Brigade Security and Intelligence Officer (S2) for Hillsborough County Schools in Tampa, Florida. After graduation, I joined the United States Air Force (USAF) from 1987 to 1997. My assignments were to Sicily, the Pentagon, Hawaii, New Jerseyand Maryland.During my assignment at the Pentagon in 1989, I had the pleasure of working for the Secretary of the Air Force and the Chief of Staff of the Air Force as a confidential waiter. Moreover my last four (4) years in the USAF, my assignment directed to fly onAir Force II, working for the Vice President of the United States as a flight attendant.After completing my military service, I tried to transition into the corporate aviation industry, but unfortunately to no avail.
(Continued on page 5)
 
3 Corporate Flight Attendant News E-Letter Volume 1 Issue 2
 NTSB Identification:
CHI06LA112
 14 CFR Part 91: General AviationAccident occurred Friday, April 14, 2006 in Stilesville, INAircraft: Dassault Aviation Falcon 2000, registration: N722JBInjuries: 2 Uninjured.This is preliminary information, subject to change, and may contain errors. Any errors in this report will be corrected when the finalreport has been completed.On April 14, 2006, at 1830 eastern daylight time, a Dassault Aviation Falcon 2000, N722JB, received substantial damage when theleft engine cowl separated from the engine and impacted the horizontal stabilizer during cruise at flight level 250 near Stilesville, Indi-ana. Visual meteorological conditions prevailed at the time of the accident. The 14 CFR Part 91 flight was operating on an instrumentrules flight plan. The pilot and copilot were uninjured. The flight originated from Abraham Lincoln Capital Airport (SPI), Springfield,Illinois, at 1700 central daylight time and was en route to James M. Cox Dayton International Airport, Dayton, Ohio. The flight di-verted to SPI where it landed without incident. Source: WWW.FAA.GOV Accident Investigation Report NTSB-
CHI06LA112
 
What Is Food Poisoning?
 
You can get food poisoning after eating food contaminated by viral, bacterial or chemical agents. Food poisoning causesmild to severe, acute discomfort and may leave you temporarily dehydrated. Mild cases last only a few hours and at worsta day or two, but some types — such as botulism or certain forms of chemical poisoning — are severe and possibly life-threatening unless you get medical treatment.
What Are the Symptoms?
 
Generally, food poisoning causes some combination of nausea, vomiting, and diarrhea that may or may not be bloody,sometimes with other symptoms.
What Are the Treatments?
 
Vomiting and diarrhea are the body's way of flushing poison out of your system, so don't take any antiemetic or antidiar-rheal medicine for 24 hours after your symptoms develop. Once you can keep fluid in your stomach, drink clear liquidsfor about 12 hours or until the diarrhea has passed. Then eat bland foods like rice, cooked cereals, and clear soups for afull day.
Copyright (c) 1996 - 2001, WebMD, Inc. All rights reserved (www.WebMD.com)
How Can I Prevent It?
 
1)
Always wash your hands before preparing any food; wash utensils with hot soapy water after using them to prepareany meat or fish.
2)
Don't thaw frozen meat at room temperature. Let meat thaw gradually in a refrigerator, or thaw itquickly in a microwave oven and cook immediately.
3)
Check expiration dates on meats.
4)
 Never eat cooked meat or dairy products that have been out of a refrigerator more than two hours.
5)
Do not use wooden cutting boards; evenwhen thoroughly cleaned they provide an environment where bacteria can grow.
Food Safety Knowledge
Safety, Comfort,Reliability
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