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 A Chief Stew with 6+ years experience in the superyacht industry. I help aspiring crew confidently land their first job and teach the skills needed to be a stand out YACHT STEW.

Hey, I'm Jess

Yachting As A Sole Stewardess

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Ever wondered what life is like on board as a sole yacht stew? In this blog/podcast episode, I dive into a day in the life of a sole stew. What jobs you’ll be doing from service, housekeeping, and laundry- you do it all!  

As a sole stew you are responsible for the whole of the interior- you’re a one man band! The ideal candidate needs to be well rounded and no task to big or small as they juggle the daily tasks as all have different priorities.

Here’s an insight into my diary from my trip up to Fraser Island, Queensland as a Sole Stewardess onboard.

6 am I’m on deck- Taking a few deep breaths and taking in the spectacular sunrise looking out to Fraser Island located off the Queensland coast in Australia.

Fun fact It is the worlds largest sand island. Yet there are no other boats here apart from a few catamarans which come for a day or two. That’s what I love about Australia, you have so much vast ocean to explore and in comparison to the med or Caribbean, you can anchor wherever with no one else in sight. I start preparing for breakfast service, I pull out the placemats, cutlery, glassware, plates and serving ware. I always prepare my napkins the night before as well as coffee cups so you are not rushing around in the morning if one of the guests is up. The first job is to turn the coffee machine on so it ready to go. Then I’m setting the aft table. I love doing this first thing so it’s all set as the first guests walk out and they can sit around the table and enjoy the serenity without me trying to get the table set.

Next I’m checking with the chef on breakfast plans so I can let the guests know what is on the menu today. Typically speaking it will be a main such as bacon and eggs, omelettes or pancakes then buffet style items such as fruit platters, yoghurts, muesli and toast. 

I will start to start to squeeze the fresh juice so has time to chill in the fridge before breaky.

As I’m moving through the main lobby setting the table and so on I am making sure it all looks nice so fluffing the cushions, wiping the dust off the wood as the sun rises it’s easily noticed and also double checking no one has used the day head and I will generally give this a clean.

Guests start rolling out of bed, it’s coffee time, as I say good morning I offer a coffee or juice and bring it out to them.  If the owner is up I will make sure he has had his coffee, explain what’s for breakfast and then head down to the master cabin to crack on. I always start with opening up the room- blinds up, lights off, bed made. Checking to make sure it’s not sheet change day I will make the bed. This is the first thing you should do if the guest walks back into the room the bed makes the room look neat. Next, you move onto the bathroom, if they have had a shower you will dry the shower, clean the toilet, empty bins and clean the sink checking for any toothpaste marks, wiping the mirror and checking for any fingerprint marks on doors/ metal. I keep an ear out for any other guests that may have arisen whilst I was doing the master cabin. I can come back to the master cabin and do a final clean later my main priority are the guests. Be sure to never leave the vacuum or cleaning products in the rooms, always always do a double check behind you as you exit a room.

As all guests start to come to the main deck aft I will let the chef know how many we are waiting on for breakfast times. I start to bring all the breakfast items out to the table. Offering juice or coffees again. I’m careful to check to see what’s being eaten and what we need to replenish such as toast or another main. Once everyone has finished eating I will clear all their plates and then the food from the table. As well as doing a final clear of all placemats and wiping the table. 

As the guests gear up for a morning of watersports I’m ensuring the sunscreen basket is out, waters for the tender are stocked and any snacks they may need depending on how long they are planning to go and explore for. As they depart I wipe all the sunglasses, tidy up the hats, shirts etc. on the main deck aft and return any miscellaneous items back to their homes. Now it’s back to finish off the cabins and housekeeping, I work my way through housekeeping from master, VIP, to other guest cabins. Collecting laundry such as sheets, towels and guest items along the way. I always try to have the washing machines on a cycle- a chief stew once said to me a washing machine not in use is a waste. There is always washing to do on a boat!  I prioritise getting the guest laundry done as you generally don’t put their items in the dryer apart from underwear and socks so can take time to dry. Tip if you want a super speedy dry time- pop item in the engine room (if it doesn’t smell!) It’s hot and will soak up any excess moisture pretty quickly. 

Once the cabins are ticked off and laundry is on, I will do a vac-dust from top to bottom of the boat. Wiping surfaces along the way and mopping any hard surfaces. Now it’s time to restock all the fridges ensuring the water, soft drinks and beers are all fully stocked and cold. Labels always facing forward. While i’m doing this i’m checking the rubbish bins and taking them to the anchor locker to store until we get to land. 

If the guests are still off this is my chance to grab some breakfast and go for a dip in the ocean, the captain on board encourages us to go for  a swim i love that! It really freshens you up after minimal sleep.

After a short break I’m into preparing for lunch service- asking the chef what’s on the menu. Pulling out plates, glassware cutlery, serving ware and folding the napkins. I always make sure I know what wine we have onboard as if the owner asks what to have with some meals we have a variety of white and reds to offer and I can be confident in knowing the names and regions. The in-between meal period is filled with lots of little jobs there’s always a couple of dishwashing loads to unpack checking all plates and any glasses for marks and polishing the cutlery, I tend to jump from job to job. I’ll head down and turn over the laundry fold towels and any rags and return to their correct spot. I’ll also make sure my cleaning caddy is restocked and ready to go. Making sure the beach towels are replenished as guests use them throughout the day. Once I have time for lunch I know when to set the table, as I have everything organised it flows well. I ask if the owner would like any wine opened with lunch – this is done before as it’s much easier to prepare and decant if necessary rather than trying to do it all while lunch needs to be served, 

Lunch service happens and then the clearing of plates begins. I help the chef with packing the dishwasher and I will be hand washing particlar items like wine glasses and drying. 

The afternoon can often be filled with guests lazying about the boat or doing activities. Often drinks and snack service run onboard and I’ll be checking on the guests every now and then if they need anything. I also keep a close eye on where guests go throughout the day, if someone uses the day head I’ll go in after and clean it, if someone uses their cabin I’ll go in after and tidy or clean the bathroom. Boats always need to looks ‘untouched’. Now as the afternoon carries i’m thinking about the cocktail of the day and what to make. I always have something up my sleeve to offer. I’ll keep an eye on stock levels of spirits and wines so I know what we have onboard. I’ll often cut garnishes and prepare for cocktail hour which can happen at any point during the day and it’s easier to have everything set up. As the day goes on I’m constantly tidying up around the boat. And vacuuming / mopping where required. I will check in with the chef which what’s for dinner, and start preparing for the next service. Around Dusk I will go and change into my night uniform – and try and squeeze in a shower if possible! Often we will organise canapes or cheeseboard in the afternoon and then prepare for dinner.  Again I will ask the owner if they would like some wine pened for dinner, then begin setting the lighting around the boat as the sun goes down. I will start setting the table and be back and forth making cocktails and serving drinks it’s usually a busy time. Guests will often shower and get ready for dinner so I will try and make a start on getting the cabins done. When dinner is served and all guests are eating I will then sit down and eat dinner. Making sure I’m checking on the guests every few minutes to see if anyone’s water needs topping up or if its time for clearing.

After dinner, the pack down happens restocking the dishwasher, hand washing items and cleaning up. If i haven’t been able to do the cabins yet I’ll make sure these are done before helping with the dishwasher etc. The night time housekeeping tends to take awhile as you most likely have all guest cabins showers and bathrooms to do. From here on into the night I will be focussed on serving drinks and clearing them away. As well as checking on day heads. I will duck down the cabins and turn down the beds, making sure the guests have water and chocolate next to the bed, setting the dim night lighting and marking sure the bathrooms are perfect. After this, it’s back to drinks service and then it’s a waiting game until the guests retire to bed. It’s so relieving when you see a yawn! It’s been a big day it’s often after midnight. When all guests head to bed, you wash and dry the last dishes, empty bins, clean the table and your cocktail area. Turn the lights to a night setting (this will dependant on the boat) and take yourself to bed. 

As you can see it’s a non-stop day with some days offering more time for breaks than others, for me this was one of the best trips with the most free time I’ve ever had on charter. As the guests went fishing for a few hours so it freed up my time. I love working for this boat temping when they need a yacht stewardess. I’ve worked on all kinds of boats from 28m to 88m and I don’t have a preference as I can say there are pros and cons to boats in different sizes. However I have noticed the smaller boats offer a more casual atmosphere you’re almost a part of the family.

I was thinking one day whilst I was looking out over the water when I was doing housekeeping in the master cabin,  “here I am back in Australia working on boats after travelling the world. I started with no experience and it was sheer determination to enter the yachting industry that I think allowed me to get to where I am today. I learnt a hell of a lot along the way, and it made me think of all of you in this community who I believe can totally do it to! Yachting is the best career move I ever made, my only regret is not joining sooner! 

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About .

I’m a chief stewardess with over 6 years experience working in the superyacht industry on boats up to 88m. I help aspiring yacht crew by propelling them with the know-how and tools to confidently break into the superyacht industry.

Hey, I'm Jess a friendly Yacht Stew here to help!

@THESEAWORTHYSTEW

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RECRUITMENT AGENT

After 8 adventurous years of working on yachts, Taryn decided to return to life on land. She currently lives on the coast of sunny South Africa. Fresh off the yachts and having worked in high-end resorts and hotels, Taryn has a broad knowledge of what the industry needs and is well-qualified to find the perfect match for both crew and the yacht. Taryn’s friendly, kind demeanour and passion for the industry ensure to provide excellent and professional communication with clients and crew at all times. When Taryn is not working you can find her on the beach, participating in any form of outdoor activity or sharing a bottle of wine with family and friends.

Ciara joins our team with 5 years of experience in the industry and is based in Bristol, UK. She brings her people skills and passion for luxury customer service into recruitment whilst maintaining a calm and kind nature for both crew and clients. When not working, Ciara continues studying music history and classical music performance and enjoys walks in the countryside with her husband and sausage dog.

Mandy has 8 years of experience in the industry and brings her A-game from the South of France. She brings a unique and energizing perspective with 5 years of land-based recruitment experience in London and is sure to make anyone feel welcome with her kind-hearted nature. When she’s not working, she can be found spending time with her husband and daughter, enjoying the beauty of France.

Eloise brings 3 years of experience in the industry to our team. Currently living in South Africa, Eloise was the first member of the TYSR team and has since built lasting relationships with clients and crew. Eloise splits her time between South Africa and TYS HQ in the UK. She is incredibly caring and ensures all crew and clients get the best possible support, with high standard of customer service. When not working, Eloise spends time with friends and family enjoying wine farms and safaris in sunny South Africa.

Gemma Hulbert

FOUNDER AND CEO

Gemma founded The Yacht Stew in 2016 and has over a decade of experience in the industry. When she founded TYS she wanted to create a community for people in the industry and create an incredible support network that was both informative and nurturing. She brings her keen eye for detail, and her incredibly compassionate perspective to anything she does, and is sure to get anyone inspired. In her spare time Gemma loves to be with family and friends, or out exploring and traveling with her husband.

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How to Compile an Interior Manual for Steward/esses

An integral part of managing a successful steward/ess team on board, whatever the size of the yacht, is having a comprehensive steward/ess training manual. I have always found it extremely challenging and unprofessional when, upon joining a new yacht, I was unable to find a single note anywhere on owner preferences, scheduling, inventories, SOPs, general interior rules and regulations etc. 

This happened to me with almost every new chief stew and purser position I accepted, which meant that I had to spend immense time and effort compiling a training manual myself - time that you don’t always have just before a busy season or at the end of a period in the yard.

In my view you can’t achieve the standards of service a guest or yacht owner deserves without giving proper training and information to your team, and it's unfair to expect them to ‘guess’ what you need and expect from them.

In this column we'll take a look at some suggested content for a training manual for an efficient, organized and well-run interior team. Obviously each manual must be adapted for the individual yacht.

Introduction

A brief ‘welcome aboard’ with some positive input is a good starting point. It is important to make the new steward/ess feel like they are not just receiving a book full of lists, rules and regulations, but that it also leaves the door open for them to approach you – and to feel safe and welcome to do so. 

It's very important to add a complete and thorough description of all the on board operational documents – I always discussed this with the captain, chief officer and other senior officers to ensure I communicated the correct and most up to date versions.

Onboard Operational Procedures and Documents

Master list and emergency safety plans and all emergency procedures, as well as emergency exits – I always find it works well to add photos of donning a life jacket, where emergency exits are located, etc.

MSDS (material safety data sheets) for all cleaning and housekeeping products.

All applicable and updated SOPs (standard operating procedures).

NDA and applicable confidentiality forms/contracts.

General Operational Information

Crew information – phone numbers, laundry days, cabin, etc.

Crew preference sheets.

Crew medical information and allergies.

A list of all interior inventories.

Inventories

Location of all interior items – bilges, under stairs, under beds, etc.

Galley and service items.

Salon/dining room/stew pantry storage.

Decor/theme storage and location.

Table setting items, napkins and napkin rings.

Cabin inventories.

Crew bilge and other bilge inventories.

Crew mess inventory.

Master cabin and all guest cabin storage inventories.

Linen closet inventory.

Medical inventories - guests OTC (over the counter medicine), crew OTC, MCA.

Audio-visual and Equipment Instructions

Full instructions on how to operate all AV and other equipment in the interior.

Audio visual systems.

Internet and satellite systems.

All applicable equipment on board – instructions with photos.

Steward/ess Duties and Scheduling

Our next section would cover steward/ess duties, regulations and scheduling – let’s look at some suggested documents for this very important section.

A description of the steward/ess responsibilities on board.

Detailed job description for each steward/ess position, including the chief stew and purser - it is only fair to be clear and open about each team member’s responsibilities, including team leaders.

Crew assessment/performance/evaluation forms – include examples of these to provide open and honest information regarding what individuals will be evaluated/assessed on, and how often.

Future performance planning for each steward/ess – this should be fluid and adjusted as each stew's performance is measured, assessed and discussed with the individual.

Daily, weekly, monthly maintenance scheduling.

Daily worklists and responsibilities (including the laundry room and crew mess).

Crew head and cabin cleaning checklists.

General interior worklists and checklists.

Detailed cleaning checklist for each area on board.

Interior cabin cleaning procedures.

Sheet change days for which cabins.

A list and explanation of cleaning products and how to use them.

Dayworker worklists and checklists.

Air conditioner monthly cleaning and maintenance sheets.

On-charter dinner service guidelines.

On charter daily routine for steward/esses.

Pre-arrival checklists.

General tips for steward/esses with guests on board.

Guidelines for stowing for sea.

All owner and guest information.

Owner Preferences/Cheat Sheets

Each guest’s preferences and cheat sheet - thorough briefing/information on each guest (especially if it's a private yacht).

Clothing inventories of each guest.

Guest toiletry inventories and preferences.

Explanation of each guest, family tree, etiquette, titles, protocols, do’s and don’ts etc.

A list of service items and favourite glasses/dinnerware, etc. that the owners like, for instance: “Mr Smith only drinks out of the Christofle whiskey tumbler and never wants wine out of the Riedel glass set, always use the Robbe and Berking Red Wine glass for his wines.” – photos are crucial in this section.

Events/Parties On Board

Events/parties on board - preparation/mise en place checklists.

Contact information for chandlers, suppliers, and caterers.

Theme night ideas and set-ups.

Cabins where they go, how the arrangements should be made/look.

Flower order sheets.

Flower suppliers worldwide.

Alcohol and Beverages

Preference sheet for guests.

Alcohol and beverages inventory and order sheet.

Alcohol inventory – border control.

Wine training – containing notes on terroir, region, grape in wine, food and wine pairing, cheese and wine pairing.

General Laundry and Ironing Information

An explanation of your crew laundry labelling system.

An explanation of your guest laundry labelling system.

Include a complete list and explanation of all the onboard laundry products and how to use them.

A list of laundry care symbols and their meaning.

A list of common fabrics (upholstery and clothing) that the stew team will be working with on board and how to clean/handle each fabric (pay special attention to dry clean only fabrics, such as silk, etc.).

Sheet changing days and laundry schedule – all crew.

Crew uniform inventory.

Crew uniform description.

List of crew uniform suppliers, their contact details and each item they provide.

Crew uniform sign-out document.

Guest giveaway gifts – such as T-shirts, capes, etc. (included in uniform order).

In the Laundry

Galley tea towels must always be washed separately from everything else. Cleaning cloths also need to be washed separately. Both should be washed at 95 degrees C but, for hygiene reasons, they must never be washed together.

Table linens – place mats and napkins also get washed separately. Delicate linens must be washed in a delicates bag and all napkins and place mats need to be hang-dried.  They will shrink and become misshapen in the dryer. If in doubt, hand wash the napkins instead of running through the washer.

Galley rags, napkins and tea towels must be collected every night at the end of shift and washed or soaked.

Guest clothing and linens should be ironed and put away as soon as possible. Do not leave guest linens to build up, the longer they sit and pile up, the more potential for them to get marked and stained, and the harder it is to tackle the pile.

Crew clothing should be returned to the respective cabins at the end of each day. Don't forget what is hanging up. On charter, crew sheets are only washed on the allocated day.

White in-service uniforms must be treated before they go through the wash (chef jackets, polo shirts, epaulet shirts, etc). Check for stains and check the collars. If the stain has not come out in the wash, treat again. Do not put it through the dryer as it will make the stain set.

Always make sure that the laundry room is left clean and organized after your laundry shift. Clean the floor, wipe down all the machines, regularly clean out the filters of the dryers, drain the washing machines, keep the liquid dispenser of the washing machines clean.

All table linens, guest bed linens and epaulet shirts must be starched with spray starch and water.

General Laundry Tips and Rules

Only use laundry detergent in the machine, never powder.

Laundry must be sorted: check pockets, check for stains and check the labels, and separate colours and delicates from stronger fabrics.

Guest laundry always gets priority – always check the labels before washing!

Guest clothing: If in doubt whether to put in the washing machine, send to the dry cleaner instead. If ever in doubt about how to clean guest clothing, ask the chief stew first!!!!  Remember to label all guest laundry in the CABINS before taking to the laundry room.

If guest clothes are sent out to dry cleaner, always keep bathrobe belts on board – they disappear otherwise!

Guest linen to be changed as per the sheet change rota.

Do not wash more than one large guest bath sheet in the washing machine at a time, it unbalances the washing machine and can cause it to stop or leak.

Make sure crew use their laundry bags.

Check and stain treat ALL whites before washing.

Treat all stains with the appropriate stain remover, if in doubt ask.

Do not tumble dry unless the stain has been removed otherwise it will set into the fabric.

If you washed boat fender covers or something really dirty, run the washing machine with bleach (empty machine) afterwards, before you wash crew clothes. Then make sure to wash a load of whites after the bleach cycle.

NEVER mix colours and whites.

NEVER mix crew and guest laundry.

NEVER mix galley rags with other laundry.

NEVER mix cleaning rags and tea towels.

NEVER mix engineers overalls with other laundry.

NEVER mix cleaning rags with other laundry.

Be careful when you iron clothes – if in doubt about what heat to use – ASK! Always use the iron cloth over delicates and black/dark items.

Roller iron sheets, napkins, place mats and tablecloths when SLIGHTLY damp and then hang dry.

Hang the ironed napkins and guest pillowcases on a ‘clip-hanger’ during guest trips – they will be ready for use anytime the service or cabin stews need to use them.

ALWAYS make sure that guest clothes are hanging on guest hangers when returned to guest cabins.

General Ironing Tips

• What to spray on sheets, pillowcases, tablecloths, duvet covers, napkins:  1/4 spray starch mixed with 3/4 water in a spray bottle. For an eco-friendly alternative, mix 2 – 3 teaspoons of corn starch with 500 ml of water in a spray bottle. 
• Cleaning the vent holes: Often the vent holes in the bottom of the iron will become clogged. Take an ear bud and toothpick and clean out each hole individually. Always empty a steam iron after each use to prevent clogging.
• Cleaning the internal parts: Fill the steam iron with equal parts water and white vinegar. Let it steam for several minutes. Disconnect the iron and let it sit for one hour. Empty and rinse with clear water using the same process. Be sure to iron over old fabric prior to ironing clothes. If your iron cannot be cleaned with vinegar, clean it as per the manufacturer’s instructions.
• Energy efficient ironing: Put aluminium foil under the ironing board cover on the board.  It will reflect heat onto the garments and cut ironing time. 

Inservice – Guests On

Never leave any cleaning products lying around in guest areas, be sure to put things away in their appropriate place. As soon as a guest leaves any area, immediately enter and clean up/fix that area.

Keep daily tasks up to date, especially laundry. The boat will not run efficiently if tasks are left to build up.

Make sure you finish all of your jobs at the end of the evening before you sit down and stop work.

Do not go off to bed at the end of the evening and leave dishes on the sink, either clean or dirty. Wash them, dry them, and put them away.  Leave the boat clean and tidy as the guests could get up in the night and may come into the pantries or bar to get a drink. CONSIDER THE PERSON WHO HAS TO GET UP IN THE MORNING AND CLEAN UP YOUR MESS.

If you are on late stew, then you need to be available to the guests until they go to bed, or until they dismiss you for the evening. That means checking on them regularly, offering drinks, etc. 

When you return from a break, always check in with the stew on duty, find out what is happening with the guests' movements, and see if anyone needs help or has something specific that they need you to do. Please return after your shift in a timely manner.

REMEMBER – effective communication is the single most important part of making the boat, and the guests' vacation run smoothly.

Always wear your radio and turn it down low when you are around guests. Ensure it is charged at the end of each shift.

Always be alert and attentive to the guests and what is happening around you. If you are speaking to a guest, or are visible to a guest, do not slouch or lean on furniture or on the boat itself. You must look and behave in a professional manner at all times.

Guests & Service

Guest information and documents.

Breakfast set-up – for owners.

Breakfast set-up – charters.

Checklist for day packs.

Charterer information/preferences (especially for return charter guests).

Detailed guest preferences – especially on a private yacht.

Set-up/mise en place lists for lunch and dinner.

Stewardess schedules on charter.

Guest dislikes, likes cheat sheets.

Guest Service and Table Service Training

Summary of various styles of service used on board.

Photos of different service items/cutlery, etc. and what they are used for.

Basic cocktail recipes and specific explanations of the owner’s/guests’ favourite cocktails and how to prepare it.

A good idea is to prepare a fancy picture book that can be laid out in the bar area with a variety of cocktails offered on board – this can be used for training and to encourage guests to order cocktails from the book.

Another idea is to use photos of how to make each cocktail rather than just give the recipe.

How to do turndowns, turnups and cabin checks while on charter.

Basic food health safety guidelines to be used on board.

General Service and Guest On Rules

American, French, English, synchronized service – make sure stews understand these different styles and are shown (and practice) these styles often.

If you are serving from the left, you will serve with the left hand, that way you are creating open body language towards the guests. Likewise, when serving drinks, you should serve with the right hand, especially wine, presenting the label to the person whom you are serving. Remember to put a wine napkin around the top of the bottle.

Discuss seating arrangements and menus with the host before every meal – normally the chief stew/head of service does this.

ORDER OF SERVING: How do you serve your guests and who is served first, second, third, etc.

Always know exactly what is being served and be able to explain this to your guests (such as ingredients, terminology, origin of food, pronunciation, cooking method, etc.) REMEMBER ALWAYS to have a smile while serving!!! 

EYE CONTACT is also very important - if you never gain eye contact with guests they will feel as though you are trying to avoid them. They are there to have a great time, enjoy their meal, and you can create the atmosphere for this!! Even if you do not say anything to them, a smile and eye contact will enhance this atmosphere of relaxation and fun.

When serving pie or cake slices in a triangle, make sure the cake/pie point shows towards the guest when putting it down in front of them.

Always discuss with the chef/chief stew/head of service how plates will be presented to guests – meat to the bottom, vegetables at the top, potatoes on the left, whichever way the chef wants to present his/her food. This ensures that dishes are put down the same way in front of all guests.

Make sure that everything on the table is neat and orderly before a meal, knives all lined up, place mats one inch from the border of the table, spoons facing the same direction. Check the table a few times before a meal, you might find something that you have missed. Specifically check that glasses and silverware have no fingerprints on them.

Salt and pepper shakers are always put down next to each other: Salt on the left and pepper on the right.

If you are cleaning in a guest cabin and that guest enters the room, assess the situation – if they are just popping back to collect something, politely acknowledge them and discreetly carry on with what you are doing. If, however, they appear to be wanting to use the bathroom, or wish to get changed, lie down, etc., politely acknowledge them and then leave the room, taking all cleaning things with you.

Helpful Hints and Chief Stew Pet Peeves

Something I've always found very helpful is a section I called ‘Chief Stew Pet Peeves’. It isn’t fair to expect your team to simply guess what your expectations are and what will cause irritations and misunderstandings.

This section can contain general notes and tips such as:

Flush all heads and run taps twice weekly and put ice and vinegar down each toilet once a week.

Run the espresso machine daily. Ensure that water is always circulating through all the nozzles. Put milk nozzle into jug of hot water and steam – to flush all milk out of nozzle.

Once a week run master cabin Jacuzzi with baking soda and vinegar. When using cleaning products, never spray directly onto the surface. Always spray on a rag or cloth first.  ONLY USE PRESCRIBED CLEANING PRODUCTS!!  See elsewhere for a complete list of cleaning products to be used on different surfaces.

Always carry cleaning products in a caddy and use drop cloths to protect carpets and surfaces. Do not put cleaning products or the caddy on any surfaces without using a protective cloth first.

Always use a caddy for ALL cleaning products and NEVER put cleaning products, caddies, buckets or anything else directly on top of any counter surfaces without a towel underneath.

If you find something is broken or does not work, please report it to the chief stew and engineers immediately.

If you notice another crew member or an outside contractor has put something on the counter tops, remove it to the ground and find a towel to protect the surface.

If anything unusual happens in the interior of the boat, and the chief stew is not there to deal with it immediately inform them as soon as possible. Never assume that they have heard about it elsewhere. 

Cleaning caddies must not be left in guest areas overnight. At the end of each day, please bring it back to the laundry and refill all products and cleaning tools. 

Never leave any rubbish lying around. Always pick things up after yourself, don't leave it to someone else.

When you start a job, make sure you finish it properly. If you are unsure of anything, it's better to ask than to do it incorrectly.

Hopefully this will inspire you and provide you with some useful ideas to put together your very own (maybe first!) training manual for your steward/ess team.  Best of luck!

A last note

In my opinion, your training manual isn’t worth the paper it's written on if you do not take a few days to work through it with your team on board. It is crucial to make time for onboard training before your guest season kicks off – a day or two, hopefully more, would do wonders for your team’s basic knowledge of the operations on board and to know what is expected of them, improve communication and teamwork.

If time and budgets allow, another idea is to bring trainers on board – for cocktails, cigar, barista, wine, etiquette and general interior steward/ess training. Also remember that all work and no play will make Jack/Jane a very dull stew, so make time for team building and have some fun together! Maybe get a masseuse to come on board for massages or go for a team manicure/pedicure after the season. 

“Leaders are those who always empower others” – Bill Gates.

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• Begin a career on a Superyacht
• Career paths
• Become a Steward/ess on a Superyacht

Become a Steward or Stewardess on a Superyacht.

A perfect way to combine work and travel – and you’ll get to spend your time in the sunshine and in some of the most beautiful places in the world.

The Superyacht industry is constantly on the lookout for energetic, hardworking people, male or female, to provide guests and owners with the ultimate holiday experience.

Read on to discover answers to some of the most common questions we’re asked about being a Stewardess on a superyacht…

What qualifications do I need to work on a Superyacht?

• ENG1 medical required by all crew who work at sea. If you are thinking of becoming a Superyacht Steward/ess, then we recommend you complete the ENG1 medical before completing Step 2.
• STCW Basic Safety Training Course  is a set of compulsory qualifications required by all crew who work at sea. You will complete a Sea Survival course, First Aid, Fire Fighting (great fun), and topics on Health and Safety, and Security.
• Get some experience . If you have hospitality experience or you have worked as a Nanny, Beautician, Hairdresser or Air Steward/ess, to name a few, then this will look great on your CV.

How do I get a job on a yacht with no experience?

It’s true that you don’t have to have worked on a yacht to start your career as a Steward/ess (apart from the compulsory qualifications mentioned above!).

Like any new career, though, it is a good idea to get some training in the basics so you can hold your own onboard. All yachts run slightly differently so one size does not fit all. To increase your chances of finding a job the more experience you can get the better.

The more experience you can offer the yacht, the better. So, if you don’t have any transferable skills,  then Flying Fish can help .

How do I find work on a Superyacht?

There are three ways crew find a job.

• Most crew travel to Antibes, France described as the hub of yachting in the Mediterranean.
• Online, we talk a bit more about “going online” below.
• Contacts. If you know somebody that is already working on a Superyacht then through their connections it is possible to find work.

Almost everybody that is looking for a job on a Superyacht travels to Antibes, France. On arrival, crew tend to stay in a crew house such as the  Crew Grapevine  used as a base to look for work.

If budget is a concern then crew join forces and rent an Airbnb between them. The advantage of a crew house like the Crew Grapevine is that the owners (ex-yachties) actively help you find a job.

The way you find a job on a Superyacht is quite unique. From your base in Antibes, you would travel to other ports in the local area, walk the dock and chat to the crew working onboard to see if there are any positions available.

Superyacht crew who have the evening off will go to the local bars to unwind. This is the perfect chance to get to know people that are working on Superyachts and to build connections in the industry.

Learn more about it here

Go online to look for work

All Superyacht recruitment agents post positions on their respective websites. Once qualified, new crew would register with the agency and complete their registration form. You would then get in touch with the agent to start searching for that dream job.

The recruitment agent’s job is to match the right candidate for the job being advertised. There are many recruitments agents out there, a quick Google search for “ Superyacht Recruitment Agents ” will bring up a list.

Facebook is another medium that yachts use to post jobs. To keep up to date is it worth joining a couple of the Superyacht Facebook groups. Yacht crew jobs and Palma yacht group are two examples.

Amelia, who trained with Flying Fish in 2020, gave some good advice:

“Sign up to a few good recruitment companies, make sure you interview with the recruiter first rather than using Facebook. Second, when you have your interview, make sure you ask questions about the yacht. This is because you are not only finding a job but a home and family too, so ask as many questions as possible to make sure it’s the right yacht for you.”

How long does it take to find work as a Steward/ess on a Superyacht?

Over the 12 years that we have been running  Steward and Stewardess courses, most find a job between one to four weeks. We have had customers that have found a job in a day and others that have taken six weeks to find that perfect job.

The time it takes to find a job is down to you. You will need to be proactive, up early, and make sure you are at the front of the queue. From our experience, people who work hard and explore every opportunity will find a job quickly.

Every Chief Stew that calls us for a reference asks the same questions – does the candidate have a  good attitude ? You need to be hard-working, happy to work long hours, and used to mucking in. Have a can-do attitude and a willingness to go that extra mile to help your fellow crew mates.

When’s the best time to look Steward/ess Superyacht work?

Traditionally Superyachts recruit for the Mediterranean season anytime between February to May. That being said, yachts recruit all year round. We have seen many graduates find work in July and August when the season is in full swing.

The next key recruitment period is between September and November as yachts prepare for the Caribbean season. Yachts will cross the Atlantic anytime between December and January to cruise the Caribbean or the US for the winter.

Superyacht crew who have had a busy Mediterranean season may decide to take the winter off, which leaves opportunities for new crew to enter the industry.

How much money does a Steward/ess typically make?

A Steward/ess starting out in the industry can expect to earn €2,000 to €3,500 per month – almost all crew paid in Euros. The salary can depend on many factors, the main one being the yacht’s “crew budget.”

The owner or management company will agree on a budget that the Captain uses to hire crew, which can lead to small variations in the amount yachts pay their crew.

Your salary can also depend on whether you work on a Charter or Private yacht. It is customary for charter guests to tip the crew, the tip is normally around 10% of the charter fee. Chartering a Superyacht can set you back anywhere from €250,000 to €1 million per week.

Tips are split evenly amongst the crew and on average, can be anything from €2,000 – €5,000 per charter.

Is my salary tax-free?

As a crew member (or Seafarer) working on a Superyacht, it is likely that you will be out of the Uk for a significant about of time. Spend more than half of the year abroad then you fall under a specific piece of legislation called the Seafarers Earning Deduction Scheme. As a basic principle, if you are out of the UK for more than 183 days then there is no income tax on income (including tips) from the yacht.

UK Seafarers are required to complete a self assessment tax return each year. Flying Fish are registered tax agents and offer a Seafarers tax service to the yachting industry. We work with hundreds of customers to insure that their Self Assessment tax returns are completed on time.

What is it like working on a Superyacht?

All Superyacht crew work, eat, and sleep onboard. The yacht will become your home, and all meals are provided while onboard. Your contract will specify your duties, salary, working hours, and holiday. The yacht will supply your uniform and provide further training if necessary.

Superyacht crew will be comfortable with being away from their friends and family for long periods of time. For your first job, expect to be away from home for an extended period, which may be six months or more.

There are various roles within the Interior department; Laundry, Service, and Housekeeping. Depending on the size of the yacht will depend on what your role is onboard. For example, large yachts will have a dedicated laundry team, while for a small yacht (35-40M), the Stewardess will do all three.

During a normal week, when there are no guests onboard, you are likely to work five days a week, with weekends off. The structure of your working week will differ from yacht to yacht, but there will be time off to explore and have some well-earned downtime.

What’s a typical working day like for a Steward/ess?

Your working day will typically start at 8:00 am and finish at 6:00 pm, usually six days a week. When on charter, or if the owners are onboard, your work hours will differ. Unsociable hours are common when guests are onboard.

What are the cabin arrangments ?

You will share a cabin with another Stewardess. The cabins are small but comfortable with an ensuite bathroom. There is access to the internet via that yacht’s Wi-Fi system, so you’ll be able to keep in touch with friends and family at home.

 Can I make a career in yachting?

Yes, and many have! Becoming a Superyacht Stewardess can be a career, and what an amazing career it can be. Every Stewardess starts out as a Junior Stew; then, as you gain time and experience onboard you can progress to 2nd Stew, then Chief Stew.

The chief Stew runs the entire interior team, manages the budget, and will be the first point of contact for the guests and owners – not an easy role.

Some yachts will employ  a Purser , which can be best described as the PA to the Superyacht.

Not only is there progression, but becoming a Superyacht Steward/ess offers the travel and adventure we all seek. You will meet some of the world’s rich and famous and make some friends for life.

So, how do I become a Steward/ess on a Superyacht?

This is where we come in. Flying Fish run a two-week Superyacht Steward/ess course that includes all the qualifications and skills you need to get started in the industry. Everything from the STCW Basic Safety Training to our specialised Interior programme, run by an ex-chief Stewardess.

The course is great fun; you will learn loads of new skills and meet like-minded people who, like you, are thinking about a different career path.

Superyacht Steward/Stewardess Course

Become a steward or stewardess on a superyacht.

Becoming a Superyacht Steward or Stewardess is the perfect way to combine work and travel.

The course is suitable for complete beginners or those with experience who are looking to work as a Steward or Stewardess on a Superyacht.

Want to find out more?

Contact our team at Flying Fish today for information on our Superyacht Steward/ess course, life as a Stewardess, qualification advice and much more!

Alternatively, click on our Superyacht Steward/ess course below and kick start your new career today!

The ultimate guide to working on Superyachts

• Brokerage New Construction How to Buy How to Sell
• Yacht Fleet Yacht Catalog Charter Marketing Destination Guides
• Financial Services Payroll & Accounting Payroll Service Process Logistical Support Admin Services Crew Admin
• Job Descriptions Crew FAQ
• About Sitemap

• Yacht Department Directory
• Interior Department
• Steward/ess

About the Steward/ess

The stewardess onboard a superyacht is a hard worker with a positive, can-do attitude that takes instruction well and has an impeccable attention to detail. No detail is overlooked by a successful yacht stewardess (i.e. towel folds, perfectly ironed pillow cases). A friendly, professional character with guests is essential as is discretion and maintenance of guest privacy. This candidate will have one year of experience on a yacht or very strong experience on shore.

Job Responsibilities

• Setting stewardess schedules for guest service and cleaning
• Interior cleaning and maintenance
• Interior inventory
• Interior accounting
• Liaison with guests and service - meals and bartending
• Liaison with galley for meal services
• Orchestrating guest activities
• Boat stowage for sea
• Assisting with lines and fenders on deck
• Assisting captain with ships paperwork

Required Skills

• Ability to delegate
• Good communications, organization and diplomacy
• Vast knowledge of wines, service and housekeeping
• Knowledge of restaurants and activities in cruising areas
• Familiar with ISM and ISPS protocols
• Knowledge of flower and table decorations
• Attention to detail
• Financial management

Salary Modifiers

• Experience in five-star establishments (i.e. Michelin star restaurant, fine hotel)
• Wine certification
• Tender driving certification
• Limited computer skills

Position Statistics

Career path, chief stewardess, head of housekeeping, second stewardess, laundry stewardess, junior stewardess.

Work On A Yacht

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Yacht Stew Confession: I screwed up my first time day working (and I even took my toothbrush!)

July 15, 2013 By Julie Perry

A sample “Confession” from The Insiders’ Guide to Becoming a Yacht Stewardess: Confessions from My Years Afloat with the Rich and Famous : When Julie was learning the ropes of what “detailing” (a.k.a. hardcore cleaning) meant in the yachting industry, she had no idea just how detailed they meant… Nor what key weapon she would need in her arsenal…

I Must Confess…

I screwed up my first time day working…(and i even took my toothbrush).

A Yacht Steward/esses’ Secret Weapon Photo Source: iStockphoto.com

     When I first started looking for a job in the luxury yachting industry, I accepted an offer for day work. I was hired by a 140-ft. yacht to help the full-time stewardesses get the vessel ready to exhibit at the Miami Yacht & Brokerage Show coming up a week later. The boat was going to be shown off to potential buyers and charterers, so it was essential that every inch of the interior be spotless.

     Nervous for my first day of day working (or working on any yacht, period, for that matter), I turned to the more experienced crew staying in my crew house for advice. There was one thing everyone agreed upon as for how to make a killer first impression:

      “Take a toothbrush,” I was told.

     That’s right, a toothbrush. And no, it’s not because I was to expect a last minute invite to an onboard slumber party. Rather, I was advised to use it as a cleaning tool. One experienced stewardess I lived with referred to it as “a magic weapon,” and another called it, “a stew’s best friend.” As silly as I felt (are they playing a joke on me? I wondered), I showed up for my first day-work job with my trusty toothbrush in tow.

     My assignment on the first day was to clean the master cabin and its accompanying bathroom (the most elaborate “head” on the yacht). Well, I got right to it… I scrubbed, and I cleaned, and I polished, and along the way, I came to understand what the stews back at my crew house had been talking about. What better way to get into every possible crevice when cleaning something than to use a toothbrush? Ridges in the ceilings, build-up around tiny faucet fixtures, discoloration in the grout surrounding marble floor tiles…right down to the toilets! The only cleaning utensil that may give the toothbrush a run for its money as far as attacking those hard-to-reach places would be a cotton swab.

     In the end, I thought I did what would be deemed an impeccable job. (But thought is the key word there.)

     I still remember the disappointed look on the chief stewardess’s face as she scanned the results of my labor. Surveying my mirrors and floors, and all around the knobs and door handles, she scrunched up her nose the way people do when the smell of something is not to their liking. She was obviously not happy with my work.

     As she turned to me to comment, I swear she took on the image of Miss Hannigan in the musical Annie , when she shouts to the orphan girls, “You’ll stay up ’til this dump SHINES like the top of the Chrysler Building!” Or maybe it was the movie Mommy Dearest and the “No more wire hangers!” routine.

     Either way, she suggested quite sternly that I pay more attention to detail. I realized then there was definitely a lot more to learn in this line of work.

      The moral of this story? The toothbrush alone does not the good stew maketh. (But use it anyway.)

Yacht Stewardesses at Work Photo Credit: Suki Finnerty of YachtingToday.TV

     Make no mistake about it, keeping the interior of a megayacht in pristine condition is one of the most important parts of the being a yacht stew . If you think you know what clean means, think again. When it comes to the interiors of these yachts, nothing is ever clean enough!

     One of the things that amazed me when I landed my first full-time job and stepped into a 2nd stew position on a 164-foot yacht was the myriad cleaning products I was shown for my use. The variety was astonishing, as was the range of different surfaces I was expected to clean. We’re talking opulent surfaces, ones you may never have encountered before: gold sinks and gold-plated fixtures, marble floors, hand-crafted tiles, soft-finished woods, suede chairs, granite countertops, upholstered walls, and floor-to-ceiling mirrors, some of which twist around elaborate spiral staircases.

      In fact, when a full-time steward/ess starts the day on Housekeeping duty, it’s wise to come armed with a well-stocked cleaning caddy. And there’s a lot more than just a toothbrush in there…

A Yacht Stew’s Cleaning-Caddy Essentials:

• a glass cleaner
• diaper rags (cloth out-cleans disposable paper products, hands down)
• a vinegar and water mix (the cheapest, most effective cleaning “product” out there)
• a non-abrasive cleaner or some type of bath scrub
• a scrub brush
• a sponge or two
• an all-purpose cleaner such as Formula 409 (used mainly in the crew areas)
• tons of cotton swabs (the key to hitting those hard-to-reach places)
• a toothbrush (the key to hitting those even harder-to-reach places)
• toilet bowl cleaner (let’s stop talking about those hard-to-reach places)
• toilet bowl brush (do not use the ones in the guest cabins—you carry your own)
• diluted Murphy’s Oil Soap or some other wood cleaner (no Pledge comes onboard a yacht, as it can strip varnish)
• a leather chamois (pronounced “shammy”), which is used for drying guest showers and tubs
• air freshener (the more neutral the better, as guests may have allergies or sensitive noses)
• a roll of mini trash bags
• a feather duster (these are useless, but they look good)
• latex or rubber gloves
• the Glove—as in the white glove (just in case you get asked to serve something as you breeze through a room, and you’ve just been cleaning toilets two minutes earlier)

     And I’m sure there are plenty more items that could be added to that list.

      Where are those current yacht stews out there right now? If you’re reading this, tell me what essentials I’ve missed!

     Read more “Stew Confessions” from the book, along with information about megayachts, who owns them, where they travel, and what the guests are like by downloading Chapter 1 here .

July 16, 2013 at 8:49 am

Loved this chapter especially the clip about the wire hangers.

July 17, 2013 at 6:51 pm

Microfiber cloths…Sprayaway glass cleaner …Shadazzle metal cleaner and polish …the entire line of Method natural cleaning products

July 17, 2013 at 7:28 pm

Thanks for the valuable recommendations for the list!

No doubt future and current yacht stews can learn a lot of additional tips for cleaning on board in your book, “The Yacht Service Bible” — not to mention a ton of other great stew tips.

Thanks for dropping by my blog!

[…] bathroom sinks might as well be massive splatters of mud. (No Adrienne, don’t pick up a rag; pick up a toothbrush.) […]

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