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Private jet catering terminology for international crews, schedulers and operators: UK and US food terms side by side, explained simply, from crisps and chips to aubergine and eggplant, biscuits, jelly and the famous entrée, plus dates, times, weights, temperatures and the language of the galley. Practical tips for writing orders that read clearly at Birmingham (EGBB / BHX), Chicago O'Hare (KORD / ORD), London Luton (EGGW / LTN), Teterboro (KTEB / TEB) and Paris Le Bourget (L

Afternoon tea on a private jet: the history of the ritual, the classic tiered menu of finger sandwiches, scones with clotted cream and jam and pastries, cream-first or jam-first, tea brewing and serving etiquette for cabin crew, and variations across our network. Examples and regional touches from Manchester (EGCC / MAN), Birmingham (EGBB / BHX), Farnborough (EGLF / FAB) and our own kitchens at Paris (LFPB / LBG) and Nice (LFMN / NCE), ordered at order@globaldiners.com.