7 Ways To Nail Your First 7 Days As A Yacht Stew.
Hear about the real yacht life, info on how to kickstart your superyacht career and tips on becoming a super stew.
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.
As a yacht stewardess, you need to be service savvy and understand a broad range of service styles. As a chief stew, you need to be able to identify when different service styles are required and adjust them to suit the guest’s needs.
Remember most services onboard are bespoke so they are tailored to the boss or guest preferences. Some rules you may have learned in a fine dining restaurant may not apply onboard because the service is guest specific… for example. The boss may like his water glass on the left and his wine on the right… It’s always best to check with your chief stew if there are any preferences you need to know about and make a mental note of them.
Now Silver Service is one of the most commonly misused terms when discussing service onboard yachts, often confused with what should be ‘high end’ or ‘formal dining.’ The term silver service is a serving style where the stewardess stands to the left of the guest and serves them with a silver spoon and fork in one hand kind of like a DIY tong (hence the name) and then moves food from the platter to the guest’s plate.
This serving style called silver service can often take a long time to serve guests if you have 12+ people at the table which means the food gets cold. It’s not the most common service style onboard but one you should know about if you are looking at becoming a service stew.
It is very clear after being in the industry for many years that the term ‘silver service’ on yachts can be in reference to much more than just this DIY tong serving style. It’s like an all-encompassing word for all types of food and beverage formal dining service. From setting the table for a four-course meal to synchronized service. Silver Service is a skill that requires education to know the rules and service styles and is supported by lots of hands-on practice.
So here’s is just a brief introduction to some principles of Silver service…
Rules of silver service to follow:
Silver service also refers to an English style of service – So The English have a history steeped in social traditions, which still resonate in modern society. The English style service is also known as family-style service where traditionally, the meat is prepared in the galley and carved in front of the guests.
The side dishes are then served to the guests from the left transferring food from service platter to the guest’s plate using a serving spoon and fork in the right hand. After all the guests have been served the platter will either be put on the table in front of the guests or to the side at the buffet table. More than likely it’s the buffet table due to table decor being in the centre of the main table.
Both English style and the silver service technique can often take a long time to serve guests if you have 12+ people at the table which means the food gets cold. It’s not the most common service style onboard but one you should know about if you are looking at becoming a service stewardess.
Inside The Seaworthy Yacht Stew course we go over in video modules (with downloadable cheatsheets for set up)
– The service roles (from pantry to runner to lead service)
– Your Mise-en-place set up
– The sequence of service
– Service styles you’ll find onboard yachts (including silver service, buffet, plated service (American) and synchronised service
If you want to learn more about Yacht Stewardess training – check out the online training course here.
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.