Post by Dave Homewood on Mar 8, 2024 0:55:22 GMT 12
From The Press, 30th January 1958.
VISCOUNT HOSTESSES DO A FULL TIME JOB
Busiest crew members aboard the new Viscount airliner on proving flights to Auckland and back yesterday were the air hostesses.
It was their full-dress rehearsal for the regular service of the National Airways Corporation which will begin on Monday.
One of their jobs was to make 65 cups of tea and coffee for passengers and crew four times on the two return flights between Harewood and Auckland.
The six girls, who have already done the Viscount conversion course, took turns “crewing” or as passengers on the flights, under the supervision of Miss Raima Woodsford, senior air hostess in this service. She was on duty for the duration of the two return trips.
Flight Duties
In their smart white button-through uniforms and jaunty navy caps, the girls began the day’s duty 45 minutes before the aircraft took off shortly before 8 a.m.
First, the three hostesses on duty had to check that the brown paper bags and information folders were in all the seat pockets for passengers, and that refreshments were on board. When passengers entered they greeted them, saw them seated, and handed out barley sugar shortly after the Viscount was airborne.
This done, they began preparing morning tea. Little blue boxes, each holding two club sandwiches, a cake or piece of shortbread, two chocolate peppermint creams and a small packet of sugar, were handed round and placed on the passengers’ folding trays.
Next came the tea and coffee. Then used cups and empty food containers were collected from 60 passengers — the guests of N.A.C. for the day — and the crew. By this time, the first flight was nearing Auckland.
Unruffled Charm
Somehow, each of the three hostesses on duty found time to talk to all the passengers, inquire if they were comfortable and give any information wanted about the flight. When the aircraft landed at Whenuapai they “saw their guests off” with the unruffled charm of a hostess who had been entertaining in her own home.
Raima Woodsford is delighted to be back on a Viscount. She was a hostess on this type of airliner in Australia for T.A.A, and finds a flight to Auckland and back in a Viscount much less tiring than in a DC-3.
“There is no vibration, no turbulence on a Viscount, because we fly so high, and there is plenty of space for moving around,” she said yesterday.
Relaxed Flying
Passengers noticed these advantages on the smooth, relaxing flight. They also noticed how pleasant it was to be able to talk to each other in normal conversational voice. Extensive study has been done on sound-proofing the Viscount to exclude outside noise from the whistling turbo-jet engines.
Inside the aircraft, every possible amenity has been provided for passengers’ comfort, and for the crew’s. The colour scheme of the cabin is in restful shades of grey and blue. Ashtrays pull out from the armrests and at the push of a button a tray comes down from the back of the seat in front.
Dove grey blinds can be drawn to keep, out glare or light. Two toilets are decorated in grey and bronze, with a quilted wall at the back, mirror glass on a wide area of wall space and hot water in the tap over the hand basin.
Hostesses operate a panel of controls at the rear of the cabin for heating, switching on toilet and cabin lights and for boiling water. They also have two communication telephones for speaking to passengers and to the pilot.
The Buffet
A compact stainless steel buffet has an electrically-controlled unit which boils a gallon of water in eight minutes, a cool cupboard for milk and cordials, drawers for unbreakable cups, food containers, medical supplies and whatever else is likely to be needed. Opposite the buffet is a recess for hanging passengers’ extra coats. The designers have thought of everything.
VISCOUNT HOSTESSES DO A FULL TIME JOB
Busiest crew members aboard the new Viscount airliner on proving flights to Auckland and back yesterday were the air hostesses.
It was their full-dress rehearsal for the regular service of the National Airways Corporation which will begin on Monday.
One of their jobs was to make 65 cups of tea and coffee for passengers and crew four times on the two return flights between Harewood and Auckland.
The six girls, who have already done the Viscount conversion course, took turns “crewing” or as passengers on the flights, under the supervision of Miss Raima Woodsford, senior air hostess in this service. She was on duty for the duration of the two return trips.
Flight Duties
In their smart white button-through uniforms and jaunty navy caps, the girls began the day’s duty 45 minutes before the aircraft took off shortly before 8 a.m.
First, the three hostesses on duty had to check that the brown paper bags and information folders were in all the seat pockets for passengers, and that refreshments were on board. When passengers entered they greeted them, saw them seated, and handed out barley sugar shortly after the Viscount was airborne.
This done, they began preparing morning tea. Little blue boxes, each holding two club sandwiches, a cake or piece of shortbread, two chocolate peppermint creams and a small packet of sugar, were handed round and placed on the passengers’ folding trays.
Next came the tea and coffee. Then used cups and empty food containers were collected from 60 passengers — the guests of N.A.C. for the day — and the crew. By this time, the first flight was nearing Auckland.
Unruffled Charm
Somehow, each of the three hostesses on duty found time to talk to all the passengers, inquire if they were comfortable and give any information wanted about the flight. When the aircraft landed at Whenuapai they “saw their guests off” with the unruffled charm of a hostess who had been entertaining in her own home.
Raima Woodsford is delighted to be back on a Viscount. She was a hostess on this type of airliner in Australia for T.A.A, and finds a flight to Auckland and back in a Viscount much less tiring than in a DC-3.
“There is no vibration, no turbulence on a Viscount, because we fly so high, and there is plenty of space for moving around,” she said yesterday.
Relaxed Flying
Passengers noticed these advantages on the smooth, relaxing flight. They also noticed how pleasant it was to be able to talk to each other in normal conversational voice. Extensive study has been done on sound-proofing the Viscount to exclude outside noise from the whistling turbo-jet engines.
Inside the aircraft, every possible amenity has been provided for passengers’ comfort, and for the crew’s. The colour scheme of the cabin is in restful shades of grey and blue. Ashtrays pull out from the armrests and at the push of a button a tray comes down from the back of the seat in front.
Dove grey blinds can be drawn to keep, out glare or light. Two toilets are decorated in grey and bronze, with a quilted wall at the back, mirror glass on a wide area of wall space and hot water in the tap over the hand basin.
Hostesses operate a panel of controls at the rear of the cabin for heating, switching on toilet and cabin lights and for boiling water. They also have two communication telephones for speaking to passengers and to the pilot.
The Buffet
A compact stainless steel buffet has an electrically-controlled unit which boils a gallon of water in eight minutes, a cool cupboard for milk and cordials, drawers for unbreakable cups, food containers, medical supplies and whatever else is likely to be needed. Opposite the buffet is a recess for hanging passengers’ extra coats. The designers have thought of everything.
