AIR HOSTESS ON ROYAL FLIGHT

Press, Volume XCVII, Issue 28512, 15 February 1958, Page 2

AIR HOSTESS ON ROYAL FLIGHT

Miss Sheila Hankin

On Duty

“I’ve been so excited I haven’t slept for two nights,” said Miss Sheila Hankin before she went on duty yesterday as air hostesS on the Royal airliner, “Southern Sea.” bound for Canberra. “It will be just wonderful to have the Queen Mother aboard. Everything is ready to make her flight as comfortable as possible,” she said.

Standing in the rain under a big black umbrella bearing the letters “QANTAS” in big white letters, Tasmanian-born Miss Hankin said she could hardly wait for the take-off. She was wearing a smartly-tailored white uniform, black glengarry cap and black and white court shoes. Never had she taken more care with her grooming in the seven years she has been in this air service. Masses of Flowers

The last of her tasks yesterday morning was to do the final touches to the flowers. “I know' Her Majesty loves flowers so I have put bowls and vases wherever she is likely to see them —the best blooms are near her seat and in the lounge,” she said. By a coincidence, the floral colour scheme was mainly mauve and white, the shades the Queen Mother wore for the flight.

The beautiful floral arrangements included small mauve orchids, pink and white orchids, mauve blooms of the ribbon plant, pink and white tiger lilies, South African star lilies, gerberas. nerines and anthurlums. The flowers had been flown by air from Sydney. Chief Flight Steward W. F. Shell, assigned as the Queen Mother’s personal flight steward, was ready to receive Her Majesty on board. In his own way, he was probably just as excited as Miss Hankin. He was responsible for all personal briefings, such as life jacket drill. It was Miss Hankin’s responsibility, however, to see that the Royal passenger’s safety-belt was secure when the aircraft took off and landed. It was Chief Flight Steward Shell’s duty to show Her Majesty into the Royal lounge, specially arranged in the rear of the aircraft. He would also serve meals to her.

The luncheon menu for the flight was as follows: —Canopes. hors d’oeuvre and cocktails, fruit cocktails des au Kirfsch, poached Murray cod, with Hollandaise sauce, grilled spring lamb chops, buttered garden minted peas, baby new Tasmanian potatoes, Tudor Rose ice cream (ice cream made into Tudor Rose petalled shapes), assorted cheese and biscuits, exotie fresh fruits, and a box of chocolates. Because of the Queen fondness for tea, several international brands were carried on board, including an unscented Chinese variety.