(Image source from: Facebook.com/singaporeair)
The recent severe turbulence on a Singapore Airlines (SIA) flight has prompted the airline to implement new in-flight safety protocols, according to a media report. Some frequent flyers have expressed concerns that these measures, such as the suspension of meal service and the requirement for cabin crew to be buckled up when the seatbelt sign is illuminated, have had a ripple effect on both passengers and crew, potentially increasing stress levels. However, SIA has taken these steps in the wake of an incident on Flight SQ321 from London to Singapore, where a passenger tragically passed away and dozens were injured due to the extreme turbulence. Prior to this event, the airline had a more flexible approach, allowing hot drinks and soup to be served even when the seatbelt sign was on, with the crew making the decision on whether to continue service. Now, the meal service must be completely paused, as flights arriving in Singapore from Europe often encounter turbulence in the Andaman Sea, a region west of Thailand.
The recent turbulence encountered during a Singapore-India flight has posed significant challenges for the cabin crew. With the limited time available, they had to adapt their meal service to ensure safety. Some passengers may not fully grasp the importance of this service policy change and may express dissatisfaction through customer feedback channels. The crew members are feeling the strain, but they remain committed to carrying out their duties to the best of their ability under the given circumstances. Adjustments have been made, such as removing post-takeoff drinks to manage the time allocated for meal service. Passenger reactions have been mixed, with some being understanding, while others feel that the service has fallen short. In response to this incident, in-flight managers have been actively monitoring the well-being of the crew members. A counseling team has also been formed to provide support to the cabin crew during this challenging time. Despite the added stress, the crew members are determined to maintain their service standards to the extent possible, prioritizing the safety and comfort of the passengers.
For over a decade, the airline has been taking to the skies, with the crew's primary focus being on ensuring the safety of all passengers. According to John Tan, a leading expert in air transport management from the Singapore Institute of Technology, this policy shift underscores the significance of being adaptable when it comes to aviation safety. “Effective protection of passengers and crew requires a rapid response. Singapore Daily promotes a culture of continuous improvement in safety by implementing policy changes in response to incidents." However, the challenge of balancing safety and service quality could be a challenge for SIA, Tan added.
“The goal is to reduce the amount of time cabin crew spend in the aisles, whether by retraining cabin crew to work more efficiently or by changing the way they deliver service without affecting service quality. Cabin layouts are still a possibility." However, Shukur Yusuf, founder of aviation consultancy Endau Analytics, is convinced that the quality of SIA's services will not be affected by the new protocol, he said, after careful consideration and, above all, the urgent need To prevent further serious injuries to passengers and crew members, some netizens suggested in the Singapore newspaper that passengers should carry food and drinks, especially on short- and medium-haul flights, in case meals are interrupted due to turbulence.
