Stowage of food, beverage, and passenger service equipment during aircraft movement on the surface, takeoff, and landing

This regulation requires Part 135 operators (charter and commuter airlines) to secure all food service items during taxi, takeoff, and landing. Specifically:

• No food, beverages, or tableware may be at passenger seats during these phases
• All tray tables (both fold-down and seat back types) must be stowed and secured
• All passenger service carts must be secured in their stowed positions
• Passengers must follow crew instructions regarding these requirements

The rule exists for safety—unsecured items become dangerous projectiles during sudden stops, turbulence, or accidents. A coffee cup or service cart can cause serious injuries if the aircraft decelerates quickly. Stowed tray tables also ensure passengers can evacuate quickly and prevent injuries during impact. This is why flight attendants collect service items and verify tray tables are up before landing. The regulation makes the certificate holder (the airline) responsible for enforcement, though passengers must comply with crew instructions.

*This is a plain-English summary for study only. The official 14 CFR text on this page is controlling — always read the current regulation and consult a CFI.*