Private Jet Etiquette: What the Crew Expects You to Know

When to Arrive at the FBO

The FBO-to-wheels-up sequence takes 8-12 minutes at a well-run charter operation. Part 135 crews average 600 hours per year and interact with 200-400 unique passenger groups. Arrive 10-15 minutes before your scheduled departure time. That is the operational reality, not a suggestion. Unlike commercial aviation, which requires 60-90 minutes of check-in, security, and boarding, the process is: walk into the terminal, confirm your name, walk to the aircraft, sit down, depart.

Arriving 30-45 minutes early is unnecessary and creates an awkward wait in the FBO lounge while the crew completes their preflight. Arriving late, on the other hand, cascades through the operation. A 15-minute late arrival can mean a lost departure slot at busy airports like Teterboro, a missed weather window, or crew duty time constraints that force the flight to reschedule entirely.

In commercial aviation, early is expected. In private aviation, on time is early.

How to Interact With the Flight Crew

The captain and first officer will greet you at the aircraft door or inside the FBO. A brief introduction and handshake is standard. The captain will provide a short briefing: estimated flight time, expected weather, cruise altitude, and any anticipated turbulence. Listen to it. The briefing is not a formality; it contains information that affects your flight experience.

During the flight, the cockpit door is typically open on business jets (unlike commercial aircraft, which lock cockpit doors under TSA regulation). Passengers are welcome to visit the cockpit during cruise, particularly on longer flights. Ask before entering. A pilot descending through 18,000 feet on an approach is not available for conversation.

What Not to Do

• Do not ask the crew to deviate from the flight plan to fly over a landmark or circle a destination. ATC clearances are not negotiable requests. Deviations require coordination that may not be possible.
• Do not open the cockpit door during takeoff or landing. The sterile cockpit rule (below 10,000 feet, crew communication is limited to flight duties) applies to charter operations under FAR 135.100.
• Do not hand the crew your bags. On most charter flights, the crew loads baggage into the external compartment before passengers arrive. If you are carrying additional items, place them where the crew directs. Pilots are not porters, though most will help without complaint.
• Do not assume the crew eats your catering. Crew meals are arranged separately. If you want to offer, ask. Most crews appreciate the gesture but have dietary and duty-time considerations around inflight meals.

Tipping the Flight Crew: Standards and Expectations

Tipping charter flight crews is customary but not required. The standard range is $100-$200 per pilot for domestic flights and $200-$500 per pilot for international or multi-day trips. Cash in an envelope is the most common method. Some passengers hand tips directly; others leave envelopes at the FBO front desk addressed to the crew.

Crews do not expect tips on every flight. Regular charter clients who fly the same operator monthly often tip at the holidays ($500-$1,000 per crew member in December) rather than per trip. First-time charter clients who tip are remembered. First-time clients who do not tip are not judged. The gesture signals awareness, not obligation.

• Short domestic flight (under 2 hours): $50-$100 per pilot is generous.
• Transcontinental or multi-leg day trip: $100-$200 per pilot is standard.
• International or overnight trip: $200-$500 per pilot reflects the extended duty.
• Flight attendant (if present): $100-$300 depending on trip length and service level.
• Holiday tip for regular crew: $500-$1,000 per crew member.

Cabin Conduct: The Unwritten Rules

The cabin is a shared space, even when you are the only charter client. The aircraft flies its next mission within hours of yours, and the condition you leave it in determines the crew's between-flight workload.

Smoking

Smoking (including e-cigarettes and vaping) is prohibited on approximately 98% of charter aircraft. The remaining 2% that permit smoking are typically older, owner-configured aircraft where the owner smokes. If your charter agreement does not explicitly state smoking is permitted, it is not. The aircraft's smoke detectors will activate, and the cleaning fee ($500-$2,000) will appear on your invoice.

Alcohol

Alcohol is available on most charter flights. Many operators stock the aircraft with a basic selection (wine, spirits, mixers) as part of the standard service. Premium catering requests (specific vintages, champagne brands) require 24-48 hours advance notice. The crew is not responsible for serving drinks on flights without a dedicated flight attendant, though many pilots will prepare the cabin before departure and point passengers to the refreshment center.

Intoxicated passengers are a crew concern. Under FAR 91.17, the pilot-in-command has authority to refuse boarding to any passenger whose intoxication level could affect safety. This rule is rarely invoked, but it exists, and professional crews will not hesitate to apply it.

Catering: What to Request and When

Most charter operators arrange catering through FBO-affiliated catering services or third-party providers. Standard catering (deli platters, fruit, snacks, beverages) is included in many charter packages or costs $150-$500 per flight. Premium catering (hot meals, specific restaurant orders, dietary accommodations) runs $500-$2,000+ and requires 48-72 hours advance notice.

• Request catering at least 24 hours before departure for standard selections. Same-day catering requests are possible but limit options to what the FBO's catering partner has available.
• Specify dietary restrictions clearly: 'Gluten-free' and 'no shellfish' are actionable instructions. 'Healthy options' is not. The more specific the request, the better the result.
• Bring your own food if you prefer. There is no restriction on bringing outside food and beverages aboard a charter aircraft. Many passengers bring takeout from a favorite restaurant to the FBO.
• Expect limitations on heating. Light jets and VLJs do not have galleys with ovens. Hot food arrives pre-heated in insulated containers and stays warm for approximately 60-90 minutes.

Deplaning: What to Do and What to Leave

When the aircraft parks at the destination FBO, the crew opens the door and typically stands to see passengers off. A brief thank-you to the captain and first officer is the expected courtesy. If you are tipping, this is the moment.

Leave the cabin in the condition you would leave a hotel room: personal items collected, obvious trash gathered, and nothing left behind. The crew will clean the aircraft before the next flight, but returning a cabin that looks intentionally trashed signals something about the passenger that no tip amount corrects.

Your ground transportation should be arranged before landing. The FBO will have your car, sedan, or SUV waiting on the ramp when the aircraft door opens. Walking out of the FBO terminal to 'find a ride' is the clearest signal that the passenger is new to private aviation. It is not a problem; it is simply avoidable with one phone call 30 minutes before landing.