leadership coaching

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Even with the title of “Head of Department,” commanding the respect of an entire team isn't easy. Inevitably you'll have team members who question your authority—who answer your instructions with excuses, an endless stream of questions, or a blank stare. 

This can be a challenge for anyone in a leadership position, especially for new Chief Stews who may still be learning the ropes of their roles. 

To be a successful Chief, you must learn to communicate with authority—so that your team takes you seriously, respects your leadership, and follows your direction. 

Try these simple steps if you want your team to respect and listen to you.

Build a Reputation

Are you complaining about the boss or other crew members over cocktails? Do you show up late to work? As a chief stew, you'll be looked at as a role model by your fellow stewardesses and crew in the vessel. You can't expect your team to give their best at work if they don't see you doing it, so be sure you are always on your A-game. This means:

  • Meeting deadlines.

  • Showing up on time.

  • Sticking to your word.

  • Keep your opinions under wraps and do your best to represent your department and vessel professionally.

Doing great work in the job is a step in the right direction toward winning the respect of your colleagues, but all that hard work can easily be overlooked if you do not mind your actions before and after you're on the clock. 

Learn to listen

Listen actively to every member of your team. Set up individual meetings with your new or current members to understand their roles. Ask questions about what they like about their job, the most significant challenges they face, and any ideas they have for improving the interior team and vessel as a whole.

All team members are valuable; their diverse opinions will open you up to new ideas and help you see flaws and inconsistencies you were previously blind to. 

Let your team know that you're open to listening on an ongoing basis. Whether having an open-door policy or scheduling "office hours" each day, ensure your stewardesses know when and how they can reach out to you.

Maintain Confidence as You Speak

This may seem like a no-brainer, but to convey authority, you must speak confidently. And this is not something that comes naturally to everyone.

For example, the beginning of your sentence may start just fine, but when you reach the end, you may raise your voice slightly, turning the thought into a question or quiet down, turning the last few words into a mumble. 

Either way, you'll sound unsure of yourself—which won't inspire much confidence in the people you're talking to. 

The key to doing anything well is doing it often; speech is no exception. Practice what you'll say beforehand—recording yourself or doing it in front of a mirror will help you understand how to improve your verbal communication and body language. 

Consider your tone, body language, and direction

This is especially important when speaking to someone face-to-face. Remember what you're trying to accomplish and how you may come across when communicating. For example, if a stew misses something, you want that person to improve so the problem doesn't happen again; you don't want this employee only to feel guilty about the error. Setting your intention before the meeting is vital to ensure your energy will flow in the intended direction.

Body language can tell just as much as what a person says, if not more. Ensure your language is clear, and if you are angry, take a few minutes to cool down before speaking. Remember that it is better to meet in person when possible than to communicate through text or email.

Use Statements, Not Questions

Avoid phrasing your instructions like questions: “Jess, can you take over the Crew Mess duties today?”. On the surface, questions seem less aggressive than direct orders—but in reality, all they do is open you up to excuses. The better option is to state it directly (e.g., “Jess, I need you to take over the Crew Mess duties today. Thank you”), which asserts your authority and provides less room for pushback. 

Give Clear Directives, Not Suggestions

As a new Chief Stew, you may need to toe the line between being strict enough to be respected yet laid back enough to be relatable. Often, that can result in your directives coming across more as a suggestion rather than firm instructions. 

Too often, chief stews will say something like, “Jess, it'd be great if you could finish the inventories by tomorrow,” which implies that it's simply something she could choose to do rather than something you're directly asking her to do. 

Instead, try: “Jess, please ensure the inventories are finished and printed by tomorrow at 5 pm.” Changing just a couple of words can make a big difference in how your request comes across. Now, instead of simply a request, you've given a clear directive.

Remember to be clear about the deadline. If not, it may not get done in the timeframe you assume it should. Confirming mutual understanding is a must to ensure everyone is on the same page.

Restate what you hear

Rephrasing what co-workers, captain, or even client's “guests,” say to you by repeating the important points shows you understand what you were told. It gives both parties a chance to clarify if there is any confusion, and by repeating it, you'll remember.  

Keep Criticism constructive

 When you manage others, you want them to do their best. Ensure your comments aren't emotionally charged and the person you're speaking with understands what you're trying to say when giving feedback. Provide positive reinforcement when a job is well-done, and find ways to add tips for improvement without being negative. 

Remember, feedback is a two-way street. Your team members want to know how they're doing and want to tell you how you are doing at your job. Having seasonal performance reviews will support you in achieving this. 

Inside the MKSB Human Resources Bundle, you will find digital and editable performance review templates, team-building exercises, recruitment guidelines, seafarer rights information, an onboarding checklist, and more to aid you in your leadership role. Download the MKSB; Click here.

Becoming a successful leader takes time, a lot of patience, and self-development. And the truth is to achieve leadership success, support is crucial. Investing in myself and my career was the best thing I did. If you are ready to heighten and develop your natural leadership skills quickly, check out the YM self-leadership mini-course; Click here.

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I am going to be honest, and get to the point. When you decide to step up as a Chief stew, you do so because you feel ready to lead an interior team to success. But then, all of a sudden, the small voice within creeps in and brings doubts and fear of not being good enough for the new role. This small voice is the one keeping you away from moving into a Chief Stew position.

Even though you may perceive this voice as " bad," and you would like it to go away forever, you should be grateful for it because it is not trying to sabotage you; it is here to remind you that preparing for your role as Chief Stew is crucial. As a Stew, you know preparation is the key to success, so why wouldn't you apply this principle to your career development?

Follow these three steps to turn your fear into confidence and step up as a Chief Stew faster than you think. 

  1. Master your essential stew duties: service, laundry, and housekeeping. As I have said, how will you teach or correct others if you don't know how to do something yourself? Make sure you have mastered the basic stew skills before considering making the jump.

  2. Create an Interior Management System, aka SOP. This manual, or stew bible as we call it in the interior departments, will be the backbone of your management duties. You will be lost like a needle in a haystack in your new role without it. The Mermaids Kick-Starter Bible will support you in creating your own Interior Management System. With over 90 digital and editable templates, you will save time, which means you will lead by example as a Chief Stew. Download the MKSB here.

  3. Invest in a Self-Leadership Coach or Course. As a Chief Stew, your number one duty is to create a cohesive and harmonious team, which means managing others successfully. The best way to achieve this is by investing in developing your self-leadership skills with a coach. I have over seven years of experience supporting stews in this field.

    Here is what others are saying about their coaching sessions with me:
    "she has awakened me to my best potential" -Marcela
    "Marién always gives me the tools I need to calm down and come back to myself so that I can be the best leader for my team." -
    Greta
    "my overall mindset has changed for the better, and we have done some critical work unlocking my full potential. It has helped me, not only in my work life but my day-to-day life." -
    Marcelle

    Become the best leader you can be; book your Self-Leadership session here or join the YM Self-Leadership Course, click here.

When you welcome support, you can quickly move from fear into confidence. Career and personal development support is the secret sauce to becoming the best Chief Stew you can be. Click here to learn how I can support you in your journey.

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Even though I am baffled that so many stews don't know what their seafarer's agreement should include and their rights at sea, I am unsurprised as this topic is not often explained during courses or interviews.

Grab the Free Basic Seafarer Guide here

That's why as part of the MKSB, I have created an entire Human Resources section where you will find:

✅Seafarer Employment Agreements (checklist/examples)
✅Seafarer Rights (State Flag, MLC, ILO, and Maternity)
✅Hours of Rest
✅Onboarding Checklists
✅Recruitment Guidelines
✅Salaries Guidelines
✅Support Directory
✅Performance Reviews
✅Team Building

Download the MKSB here

Today I want to share with you what your Seafarer’s Employment Agreements (SEA) must include:

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Remember, it is your responsibility to know your rights. Please ask questions, research, or get the MKSB and learn the fundamentals of your rights at sea.

Inside the MKSB, you also get:

  • 90+ templates (schedules, checklist, provisions, preferences, bar, laundry, service, shipyard, new build, and more)

  • Mac/PC Versions

  • Training videos on how to use and edit the MKSB

  • Workshops: How to Manifest Your Dream Job + How to Ace Your Chief Stew Interview

  • Masterclass: How to implement a Menstrual Rest Onboard and use your cycle to enhance productivity.

  • Yoga + Guided Meditation to harmonize your body, mind, and soul.

  • Exclusive Members Area where you will find all this and more!

Download the MKSB here

Grab the Free Basic Seafarer Guide here.

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Whether you're starting as a Chief Stew or trying to improve in your role, you have to understand how things will get done smoothly, efficiently, and consistently by all your team members. And that's why having an SOP in your interior department is crucial.

standard operating procedure (SOP), in other words, an interior management system, is a set of step-by-step instructions compiled by a Chief Stewardess to help the interior crew carry out routine operations. The aim is to achieve efficiency, quality output, and uniformity of performance while reducing miscommunication and failure to comply with the yachts’ regulations.

A standard operating procedure is a document that provides clear-cut directions and instructions on how teams and members within an interior department must complete specific processes.

The point is that creating an SOP provides a "true north" for your team to strive toward and a clearly-drawn map to guide them along the way. 

Benefits of implementing an SOP

Ensures Consistency -As I've said, an SOP enables your interior team to run like a finely-tuned machine. A huge part of running “like a machine” is consistency. Following an SOP like the Mermaids Kick-Starter Bible will ensure that your team will always know the right path to take—and will always take it. Download the MKSB here.

Ensures Efficiency- With SOP in place, compliance regarding all organizational processes is not merely a suggestion but a mandate. It's simple: It ensures your team knows the most efficient and effective way to do a specific task.

Enables Proper Onboarding and Training- It makes it easier to train your team members about the best practices in certain situations and how to navigate them. In contrast, in not having clearly defined SOPs in place, you run the risk of leaving your team uninformed and unprepared to handle particular challenges as they come about.

Maintains Organizational Knowledge- For the sake of argument, let's say your team already knows exactly how to handle any situation that comes their way—and can always do so effectively and efficiently. In this case, it may seem like documenting everything your team already knows would be a waste of time, money, and other resources. After all, everyone knows what to do, so why take the time to write down everything they already know?

The problem, though, is that your team isn't going to remain intact as-is forever. The crew will quit, be promoted, go on leave...the list goes on. When that happens, you must ensure the knowledge and expertise they've brought to the interior will stay within the yacht.

In documenting your SOP, you'll ensure this info stays within your vessel—allowing new team members to pick up right where the old ones leave off.

Challenges of Developing an SOP

While there are many benefits to developing an interior management system within your department, doing so comes with its fair share of challenges, such as a shortage of time or a shortfall in computer skills required to create one. The Mermaids Kick-Starter Bible is here to help you create an SOP as fast and smoothly as possible. The MKSB is a practical guide system that gives you the foundation, confidence, and knowledge to excel at your Chief Stewardess role. These guidelines will save you time and energy, as there is no need to recreate them. They are digital and editable templates! 

Merging your knowledge with these guidelines will create the perfect SOP for your team and vessel, whether private or charter. Download the MKSB here.

Accessibility, Visibility, and Centralization of Information

Even after standard operating procedures have been developed, you'll need to ensure that all members can access and engage with said documentation whenever necessary.

Without this accessibility and visibility, it can be pretty easy for SOP to fall to the backburner—leading team members to go back to the "old way of doing things." This defeats the purpose of developing SOP in the first place. Moreover, the SOP documentation must be the same documentation across the board. The most effective way to ensure this is to keep the document in a centralized database all members can access. That way, you can guarantee that all team members are following the proper documentation at all times. As part of the MKSB, you will receive video training on maintaining your system accessible, visible, and centralized. Get it here.

Management and Maintenance of an SOP

Please remember that there are two main challenges to consider regarding the management and maintenance of an SOP. First, your team must be appropriately trained and prepared to implement the procedures. This means ensuring they have access to any equipment or other resources required to complete the tasks defined within the SOP and know how to efficiently and effectively use these resources. If this piece of the puzzle is missing, your team won't be able to act according to SOP—no matter how clear the document may be.

It's also worth noting that what's considered the best course of action for the time being may not always be so. Personnel changes and other factors may require your team to revisit previously-developed SOP as time passes. If the SOP your team follows is outdated, it will do more harm than good to your interior department. I invite you to meet with your team at the end of each season to determine what procedures are working successfully and which need improvement. This will ensure your team works smart, not hard, and the SOP is continuously updated.

Need help creating your unique SOP? Download the MKSB here.

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As a yacht stewardess, you will experience many different yard periods. In this blog post, I share 6 ways to maximize your time in the yard.

1. Prioritize
Prioritizing is the process of determining what is most important. While you may be tempted to make everything a "high" or "urgent" priority at first glance, be cautious. If everything is urgent, then everything loses its urgency. If everything is necessary, then nothing is most important.

I create my project list using my MKSB repair log, shipyard templates, and guides. The templates are available here.

High-Vital: These are projects that are critically important to complete. Not completing them in this yard period may have significant consequences (e.g., a toilet not working or an interior leak).

Medium-Important: While these tasks are certainly important and should get done, there may be little consequence if they slip by (e.g., professionally polishing the marble tops). If you can get to these tasks, you are likely operating in a productive state. 

Low-Optional: These activities are "nice to haves" or may be related to projects with deadlines far off into the future (e.g., replacing crew mattresses and sheets).

2. Negotiate
You will often be responsible for finding contractors to ensure all interior projects get done. If you don't have many contractors' contacts that you can vouch for, I suggest you always ask the Captain or First Officer if they have someone specific they would like to use for "XY" projects or ask friends what company they have used in the past and why they recommend it. 

Once you have the contacts of all potential contractors, it is time to negotiate. One of your primary duties is to protect the owner and vessel's assets, in this case, money; negotiating prices is crucial. Remember, these companies inflate the costs because it's a yacht.

I am well known for having outstanding negotiating skills. For example, I have gotten quotes for 50% less without reducing quality. Tip: look for contractors looking to gain long-term clients, not just a one-time project.

3. Clean Daily
Let's face it: Shipyards are dirty, and dirt inevitably sneaks into the interior more often than you would like. That's why ensuring your daily housekeeping routine includes an overall interior clean-up will save you time. I don't know about you, but I believe in working smart and efficiently. Vacuuming and wiping all interior spaces twice daily (am and pm), especially all the entrances/hallways will save you time when the shipyard ends, and the vessel's interior is back together for the season.

4. Oversee Contractors
As a stewardess, especially if you are a Chief Stew, one of your primary duties is looking out for the vessel's assets. During the yard, many contractors will likely work on different maintenance projects. You are responsible for overseeing them to ensure they have everything they need to cover areas so nothing gets damaged and that they do the job required on time. Click here to join the YM WhatsApp group for advice on which contractors to hire.

5. Training/Team building
The yard is a great time to review what went right during the season and what needs improvement. Once you know what needs improvement, you can set aside at least one day of the week to train in these areas. I also invite you to take time to do team-building exercises and implement a menstrual rest onboard.

Team building will help you and your team stay motivated and create a strong bond. Join me inside the YM Self-Leadership, where I will teach you how to enhance your communication and leadership skills to build an A-team. Click here to learn more.

Implementing a Menstrual Rest Onboard will increase your team's performance and productivity. When you honor your natural cycles and rhythms as a woman, you can easily create a work-life balance, enhancing your work performance. Click here to get my Menstrual Rest Guide to get you started!

6. Take Leave
A shipyard period is one of the best times to take that well-deserved vacation. In my experience, when time is of the essence, and you need to give your team time off as much as you need them on board, ensure their time overlaps (someone is always coming when another one is going).

This period is also an excellent opportunity to pay it forward by allowing the green crew to jump onboard to help achieve the yard goals while your team is on vacation.

I hope these six tips help you maximize your yard time as much as they have done for me. Remember that time spent in the shipyard is a great way to learn new facets of the job and improve those that need extra TLC.

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Charter Yacht Shows allow brokers to get to know the potential crew and vessels they will be marketing to their clients, hence your potential charter guests.

Inviting Brokers onboard to tour the yacht and meet you and the team provides the intimate knowledge they need to market the vessel. They can enthusiastically sell what they know and admire. 

These shows are an excellent opportunity to create a strong connection with brokers by showcasing what the crew and vessel are all about, giving them a good idea of what type of clients would love to charter the vessel.

A successful charter program is not busy with new clients; it has return guests. All the boats are the same; what makes them unique is the crew creating unique experiences for them. If you nail that, they will return to you no matter what.

Here are my top tips for rocking a Yacht Charter Show:

1. Showcase your personality and skills

If you are a Chief Stew, you are likely the first person they will meet and greet when coming onboard. Ensure you are always smiling and speaking about the special skills your crew bring to the program (knowing your team members’ skills and their background is vital). All staff should do/act the same way, showcasing each other's skills. For example: if the engineer is passionate about spearfishing, you can say he teaches guests to catch their lunch while enjoying XY destination. If you have a masseuse onboard, you can say how your guests can relax and restore during their stay with the masseuse onboard. If someone speaks a different language, that is always a plus to mention. I think you get my point. If the program has previously been chartered, share stories of happy guests onboard. 

2. Set the vessel for a photoshoot

When brokers and potential charter guests come onboard, they want to a) get a feel for what a possible week could be on that boat and b) get to know the crew. When you get the boat ready, you want to ensure they get a glimpse of the details you will create during their stay. 

Here is what I recommend: 

  • Have a tray on the Master/VIP with a Champagne bottle, two glasses, or a tea set.

  • Set up a table for dinner (use the one they will mainly use, more than likely one on deck, display the interior team table decor skills, go for it!)

  • Have flower arrangements throughout the boat, ideally made by the interior, to highlight that skill.

  • Do turndown in one room- curtains down, open bed, quote/weather/chocolate, lighting, and an ambiance that invites them to have a good night's sleep.

  • If there is a bathtub, set up candles/scrub/bubbles bath set. Make it look inviting (you don’t need to fill up the tub to display what’s possible).

  • Serve only water + wines (red/white/rose), and avoid open bars. Please keep it simple but top-notch with quality wine and water, and of course, show off your cocktail skills with a drink of the day.

  • The chef should serve 3-4 canopies showing his/her skills and always have vegan/GF/Allergy friendly. You can have them set up at the bar with one stew serving food and drinks or call attention to the interior service skills by having a stew walk around with drink trays and another with canapés.

  • Have a decorative bowl/tray for charter brokers to leave their business cards next to your charter management company's promotional material. They will send you loads; place them around the boat as part of the decór. Get creative!

3. Bring on the Theme Nights!

If you are participating in a small broker show such as the one in Bahia Mar, Fort Lauderdale, this will not apply. But if you are going to be part of a bigger show, such as the Antigua/Newport/ BCN Charter Shows, pay attention. During these more significant events, you will receive a day to go all out and show how you and the team can get creative and entertain guests via a theme night. When I mean go all out, I mean it. This turns into a bit of a competition among vessels, too, so think outside the box. On one of the shows I did, we created a Vintage Circus theme; we hired a photo booth so people could start their journey with a photo to remember us by, then they would meet one of the stews who was a silk expert, and if they were adventurous enough they could give it a go. We had the crane holding the silk on the boat's side so they were not too far from the dock when checking off one of their childhood dreams. As soon as they stepped onboard, they were welcome by a slushy machine, yummy food, crew/characters from a 19th-century circus, and a woman doing palm readings. The line was crazy for the palm reader. We got a person that was so good; people even cried during their readings.

4. Be in it to win it.

One of the cool things about this big show is that the chef and the interior team get a chance to compete in the table setting and food competition. Again think outside the box, and get creative but stick to the rules and guidelines. When you don't follow the brief, you highlight that your team has no attention to detail and will not deliver to the client's wants/needs. Make it personal; knowing the judge's names is key to adding personal touches to the table, like name settings.

5. Extra touches

  • Get name tags for the crew; it makes it easier for the clients and brokers to remember your name. Some brokers’ management companies will set this up for the team. Ask!

  • Turn all TV's on and set them to play the welcome slide show, meaning the boat's photo slides. Please keep the same music around the yacht and the volume low enough not to interfere with conversations.

  • If you have a lunch/dinner planned for brokers/managers onboard, go all out. Create a table setting to remember and ensure your service team is on their A-game; this is where you and the team showcase what their clients will get when chartering the vessel. This is the impression they will remember when talking about the boat to potential charter guest clients.

    As they say, Brokers can enthusiastically sell what they know and admire, create a memorable one, and they will make it rain $$$.

To be a successful Charter Chief Stew, you need a management system to help you and your team deliver unforgettable Top- Notch experiences to the guests. And that is what the Mermaids Kick-Starter Bible will do for you; download it here.

One of the perks of owning or chartering a yacht is experiencing luxury beach set-ups in private/secret spots around the big blue highway. As a Chief Stew, you are the Maestro orchestrating the flawless production of these unique setups so your guests can experience one-of-a-kind luxury beach days.

The key to a successful luxury beach setup is plenty of planning. Here are my top tips to help you with everything from what to pack to the finishing touches. Let's start with the basics; know that you can work up to more creative setups from here.

Must haves Onboard

  • Reusable/unbreakable Picnic Crockery (go for plastic-free options)

  • Reusable cups (i.e., Yeti, Corcickles, etc.)

  • Basic simple Reusable flatware + serving utensils 

  • Flatware Caddie

  • Tablecloths + clip holders

  • Foldable table(s)

  • Foldable trash can

  • Foldable chairs that also recline 

  • Tents (wind, water, and sun-proof)

  • Umbrellas + Screws

  • Food containers with lids (to create a buffet-style setup) + to-go dressing/sauce containers

  • Insulated delivery bags for food containers (ensure containers fit inside)

  • Dry backpack for table setup items 

  • Dry backpack for beach towels

  • Collapsible crate to wash items (plates, flatware, etc.) on the beach 

  • BBQ + cooking utensils

  • Speakers 

  • Napkins 

  • Dry bags (variety) for personal guest items

  • Cooler (ideally soft ones that maintain the ice and beverages cold for long periods, Yeti has amazing ones) + floating cooler if desire

  • Beach Towels

  • Games/Toys (paddleboards, jet skis, snorkel gear underwater scooter, floats, beach racket set, foot/soccer/volleyball, portable cornhole set, BucketBall, frisbee, playing cards, dominos, etc.)

  • Collapsable Shovel (to set tents and umbrellas)

  • Rubber rake (to clean up the setup area)

  • Machete "Coconut, anyone?"

  • Simple decór for tables *you can get creative and use what's available at the set-up location.

What to Pack

Interior:

  • Reusable Picnic Crockery 

  • Reusable cups (i.e., Yeti, Corcickles, etc.)

  • Reusable straws, if needed

  • Basic simple Reusable flatware + serving utensils 

  • Flatware Caddie

  • Tablecloths + clip holders

  • Foldable trash can

  • Trash bags

  • Wine/Bottle opener

  • Napkins

  • Paper Towel

  • Salt & pepper + condiments needed

  • Flatware caddy and napkins holder

  • Cameras/drone

  • Music (MP3 player and Speakers system)

  • First-Aid Kit

  • Beverages in coolers

  • Chefs food in the insulated delivery bag 

  • Long Lighter/cigar cutter/torch/ashtrays (if applicable)

  • Aluminum foil, if needed

  • Oven mites, if needed

  • BBQ + cooking utensils, if needed

  • Mosquito repellant and sunblock

  • Dry bags

  • Collapsible crate to wash items (plates, flatware, etc.) on the beach 

  • Decor as needed

  • Guests’ sun shirts/rash guards and hats

  • Guests’ reusable bottles, if applicable

Deck:

  • Tents

  • Chairs

  • Umbrellas 

  • Coolers

  • Beach Towels

  • Games/Toys and safety equipment

  • Defogger for snorkeling masks

  • Shovel (collapsable)

  • Rubber rake

  • Machete 

  • Guests water shoes

How to Pack

Your best friends for a luxury beach setup are the 90L Dry backpacks. I always get one for the beach towels (it lives in the tender unless there are no guests onboard) and another to carry the set-up items (plates, cups, speakers, flatware caddy, etc.). Get them here.

The best way to serve the chef’s food is in glass containers with lids. Get them here. And the easiest way to deliver the food safely is by using a soft collapsable heavy-duty insulated bag. Get it here.

Finishing Touches

  • A luxury beach setup is about creating a place where the guests’ desires are effortlessly accessible.

  • When decorating and creating the ambiance/vibe, don't just think about the tables; think of the entire setup, tents, umbrellas, chairs, towels, toys, etc. Team up with the deck crew, who has an excellent eye for outdoor details. Together an impressive set-up will be delivered.

  • The menu option should always consider the weather. If you know it's scorching hot, do not let the chef create something that will taste or look horrible if it gets heated by the temperature outside, which also applies to cold items that need to be maintained cold while serving. Maintain the food in the insulated bags to keep it hot/cold until the guests are ready to indulge in them.

  • The easiest way to serve a cocktail on the beach is to create a drink of the day, make it onboard, and take it to the beach on a beverage dispenser.

  • If you plan to have your guest on La Playa until sunset, please remember that you must combat mosquitoes and create lighting and ambiance. Think of a mosquito net over the tent, tiki torches, and giant lanterns with candles. 

Don't Forget

  • To check the weather.

  • Pick a location that will ensure your set-up will be successful. More than likely, the deck crew will be in charge of this, but it is always good to get one of the girls on the tender and check the location before setting up. 

  • If you're an eco-friendly boat and your guests have reusable water bottles bring water for them inside a beverage dispenser. Get the one I use here.

  • Always clean and reset your beach bags to be prepared for the next day's setup.

  • Communication is the key to delivering the best luxury beach experience. Please speak with your guests before boarding to ensure you have all they will need for their one-of-a-kind beach experience. Maintain an open conversation between your interior team and other departments and always ask how we can improve. 

  • Don't forget about the crew serving the guests while on the beach; they need sunblock, water, and food too!

  • Finally, to ensure you create an unforgettable luxury beach set-up, download the Mermaids Kick-Starter Bible and get my personal Beach Set-Up Checklist, plus over 90 interior management templates. Download your MKSB here.

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A stew hack is any trick, shortcut, skill, or novelty method that increases your job productivity and efficiency. And I got ten that will make your stew duties so much easier. Ok, let's get to it!

1. Say goodbye to silver creams and horrible chemicals!

And say hello to baking soda, aluminum foil, water, and shiny silver! Tarnished silver is no match for this aluminum foil "recipe." Bring one liter of water, one tablespoon of baking soda, and one piece of aluminum foil to a boil. Drop silver in the container for 10 seconds (longer if it's very tarnished), then remove using kitchen tongs or reusable gloves. Magic! Watch here the video of the last time I used this trick! (is at the end of the stories).

2. No more ironing on turndowns!

Don’t waste time ironing the beds. Nature knows best, spray a fair amount of water on the wrinkles (don't be shy), use your hands to brush the fabric, and stretch the bed nicely. In less than 10 minutes, you will have an ironed-looking bed again! This works best on sheets that have been ironed right after drying. If you have, this trick will work amazingly whenever you need to make the bed.

P.S. no need to spend money on Downy Wrinkle Releaser; water is what makes the Releaser work; the rest is chemicals to make your sheets smell. Here is a photo (3 minutes apart) of me using this trick in the Master sheets.

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3. Use vodka to keep your flowers looking flawless.

Before putting your flowers in a vase, add several drops of vodka and a teaspoon of white sugar, which delays wilting. When your flowers eventually start to die, add a shot of vodka into the water, and the stems will stand up straight again for a day or two.

4. No more lint or unwanted streaks in mirrors, glasses, or stainless!

After 14 years in the industry, I don't care what people say; this is the best cloth to use, SALT Micro Fiber cloth (get it in Bed Bath and Beyond). It only uses water to clean (say goodbye to getting high with rubbing alcohol, LOL), plus it ensures there are no lint or unwanted streaks left behind in mirrors, glasses, and stainless. If you are not in America, this one from Riedel will do the same for you.

5. Wool Balls are the new Drying Sheets. Get on it.

Some of the many benefits of wool balls are:

  • No chemicals. Fabric softeners and dryer sheets contain chemicals and perfumes, whereas wool dryer balls are natural and made from a renewable resource (sheep's).

  • They decreased drying time. 

  • Won't affect the absorbency of your linens or your workout wear.

  • Softens fabric naturally.

  • Environmentally and human friendly

  • My favorite ones are Tumblewool and Molly Suds.

6. Invigorated Water

It's 2020, climate change is real, and you are a conscious stew. Every purchase you make onboard affects the planet and its inhabitants, so I invite you to make better ones. Since I came across Invigorated Water Systems, I have implemented it on every boat I worked on. Its alkaline water filter system will allow you to hydrate faster, be a conscious consumer, and give back to the planet by saying goodbye to plastic water bottles, which translates to not breaking your back with bulky water cases and having more space for what matters onboard. I have changed plastic water bottles to reusable ones by integrating this system that gives impressive hydration via alkaline water. Swell and Corkcicles are the bottles most owners and crew have preferred. Everyone loves invigorated Alkaline water, and the fact that they are contributing to a better planet makes them happy. This is a Win, Win! Get yours here; I always get the pH RECHARGE 3F Countertop Alkaline Water Filter.

7. Deep Clean Kettle Au Naturale

Clean your kettle by adding a few wedges of lemons into the water. Add the maximum amount of water and 3/4 lemon wedges, turn the kettle on, and let the water boil. You can also do it with water and vinegar and avoid the lemons altogether, but make sure after it is clean, you boil the kettle at least 2/3 times with water only to get rid of the vinegar's taste.

8. Get rid of permanent markers “Oops” marks!

As much as we want to avoid it, a crew member always uses the permanent marker instead of the erased one on the whiteboard. No need to worry; use rubbing alcohol to remove the unwanted marks from the board. And if this happens on wood, use nail polish remover instead.

9. No more writing numbers on Crew Uniforms; use this instead.

Don't you hate when there have been so many numbers scratched and re-written on the uniforms that you can't figure out which number/crew it belongs to? Yeah, I hear you, sister. That's why I no longer write on uniforms. I only use Iron-on Fabric tapes instead. When a crew member changes, all you have to do is replace the tape on the garment! And the best part is that you can get them for Brother and Dymo label makers, making this task easy and professional.

10. Save the Best for Last

My last and number one stew hack is drums, please… REST. Yes, that is correct, rest! As a stew, you believe that everything and everyone is more important than you and that your job is to be there 110% of the time, no matter if that means not eating and resting properly. I am here to tell you, you're mistaken. You can't be 100% in your job if you don't rest properly. Avoiding taking care of yourself because you believe you don't have time is a lie that will cost you your health and career. I know cause I experienced a massive burnout back in 2012. You have time to rest if you make the time. Believe me when I say the boat will continue to run efficiently without you for 2/3 hours or hopefully a day if you are in your bleeding phase.

If you want to learn how to implement time off during your menstrual time while working onboard, invest in the Mermaids Kick-Starter Bible.

With the MKSB, you get over 90+ Interior Management Templates and access to an Exclusive Members Area filled with workshops, masterclasses, and courses to support your career. Download yours here, and if you need private mentorship in your transition as a Chief Stew, click here.

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Crew profiles are short professional bios of each crew member onboard. The reason behind them is to provide a human connection between the client and the vessel. After all, no matter how luxurious the boat is, the crew makes it all worth it. 

As a Chief Stew, you will likely be in charge of writing the crew profiles. These bios will be shared with the yacht charter brokers or management company and used in the vessel Welcome Guest Book, specifically if you work on a Charter Yacht.

Grab the MKSB Welcome Guest Book Templates here.

Alright, let's talk about how to write them. The first thing you need to do is gather your content; this means either having a one-on-one conversation with the crew members or having a copy of their CVs. You want to ensure you have essential information like:

  • Photo

  • Position

  • Name 

  • Place of birth

  • Time onboard or in the industry

  • Personal qualities

  • Professional accomplishments

  • Hobbies or personal accomplishments

Once you have this information, the creative part of the process begins. When writing, keep it short, no more than five sentences when possible. This allows the reader to be engaged. I also suggest keeping it light and fun. Forget trying to sound like a British English professor; don't use long, grammatically correct sentences. This will only bore your client and stop them from reading the profiles. 

Here are two examples:

Stewardess /Masseus- Sara Lopez

Sara was born in Mexico and has been in the industry for three years. She is passionate about spreading health and consciousness everywhere she goes; being a certified yoga instructor and holistic practitioner allows her to share these passions with our guests. In her spare time, she enjoys painting and connecting with nature. It's always her pleasure to make people happy & comfortable. With her experience in the hospitality industry and enthusiasm, Sara goes the extra mile to ensure guests have a wonderful time onboard M/Y Yachts Mermaids, leaving guests with extraordinary and memorable experiences.

Or you can try a different format:

Sam Wilson
Position: Head Chef

Sam was born and raised in Auckland, New Zealand. Initially, Sam went to university to study nursing, but he quickly changed career paths after realizing his love for cooking. Sam started working in local restaurants and began his studies to become a successful Chef.

He left New Zealand to work in some of the UK's most prestigious restaurants. In 2009, he transitioned to the yacht industry, combining his love for travel and international cuisine. Chef Sam integrates health and nutrition into his meals, using organic produce wherever possible. In the future, he would like to open his own business, providing guilt-free fast food for people leading busy lifestyles.

Nationality: New Zealand
Languages: English
Previous Yachts: M/Y Luz 115m, M/Y K 46m, M/Y Sun 85m, M/Y Mar 55m
Interests: Jujitsu, Martial Arts, Photography, Horse riding, Surfing, Hunting, and Nutrition

Have fun creating the profiles, and if, by any chance, writing is not your thing, don't forget you have other crew members on your team with unique skills. I am sure one of them is good at writing. Ask for help. Or you can always use Grammarly, to support your grammar which I highly recommend using either way.

If you are running short on time, grab my Welcome Guest Book and Crew profile templates. All it requires is to add the info of the yacht and crew members, and you are good to go! Get them here.

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As a Chief Stew, you are in charge of welcoming the guests and ensuring they have an unbelievable time onboard. Welcome books have a significant impact on your guests’ experience.

Guests want to know how to watch a movie at night or adjust the temperature in their rooms. Giving them a resource on how to get comfortable living onboard will make their vacation stress-free for both of you. 

Welcome books show guests that the crew cares about their safety and experience during their time onboard. Your advice on making the most of their stay gives guests the friendly engagement they want. It also protects their personal space and privacy by providing valuable information without requiring personal interaction.

WHAT TO INCLUDE IN THE WELCOME BOOK

From a friendly “hello” letter to your yacht’s policies, these are the sections you’ll need to assemble the most useful welcome book.

  1. A PERSONAL WELCOME NOTE

    Writing a note to welcome them to the yacht personally is another way to separate yourself from a hotel or another boat — and reinforce their decision to stay with you for their next vacation. This is not required, but it is a nice touch.

  2. MEET THE CREW

    A section with crew profiles is an easy way to invite guests to get to know the crew onboard. The bios should be short and engaging and give them a bit of background (career and hobbies) on each crew member. Read the How to Write Crew Profiles blog here.

  3. SAFETY PROCEDURE GUIDELINES

    Safety onboard is crucial, and even thou guests go through a rundown with the Chief Officer or Captain about safety procedures, a reminder of that meet-up is essential. Speak with the Chief Officer or Captain to get the information needed for this section. 

  4. WI-FI

    Posting, Sharing, Liking, and Tweeting are essential to the guests, so please be kind and share the network and password with them to the online world. If your vessel has a social media presence, ask them to tag the yacht account.

  5. LAUNDRY GUIDELINES

    This is the perfect way to remind guests that clothing on the floor doesn’t mean “pick me up and take me to launder”. Use this space to educate them on your vessel's laundry guidelines and procedures.

  6. ENTERTAINMENT

    In this section, they will learn how to turn the TV or Music on/off, how to use the control remote, how to use their smartphones/computers/tablets with the system, and anything else they can do with it onboard. *Contact your A/V company; they usually have all these instructions ready for you!

  7. HOW TO DIAL

    Teach them how to operate the phone system internally, locally, and internationally.

  8. KNOW THIS

    Use this section to add any other essential information that will be helpful for your guests to know during their time onboard. For example, what not to put down the toilet, how to adjust the A/C temperature, how to use the safe, what to do in case someone feels sick in the middle of the night or has an emergency, etc. 

  9. ACTIVITIES

    Get your guests excited about the activities available onboard the yacht that they can do while the sun is shining or the rainbow is visiting—for example, water toys, interior games, gym equipment, fitness/yoga classes, etc. 

  10. SPA MENU

    Add the spa menu here if you have a stew/masseuse onboard. If you don’t have this option, you can add the information of the on-call massage therapists or spa locations in the areas they will be traveling.

  11. LOCAL RESTAURANTS

    Of course, they will love the food of the Chef, but let’s face it, it’s nice when they get to eat out and give the interior and Chef a break. This section showcases the best local restaurants with their location, time/day of operations, and available menus in the areas they will be traveling.

  12. WHAT TO DO

    Apart from the activities they can do onboard, you want to share with them what’s available to explore in the areas they will be traveling. Do you know of a secret spot? Let them know!

I love ending my creations with a quote. Here is one of my faves… “We are what we repeatedly do. Excellence then is not a single act but a habit at Yachts Mermaids.”

Alright, there you have it. The 101 basic info you need to create a Welcome Guest Book for your yacht. If you are running short on time, I have created a Welcome Guest Book and Crew profile templates. Grab them here. All it requires is to add the info about the yacht, and you are good to go! Get it here.

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Do you wonder how other Chief Stews create their schedules/rotas? How do schedules differentiate between vessel length and the size of the team? If you don’t, then this one is for you!

The truth is that no matter the vessel's length or how big/small your interior team is, to create the perfect schedule and rotation, you have to consider the following ten things:

  1. Crew Skills- Understanding your interior crew's strengths and weaknesses will make a big difference in how you set your schedule. By the way, this also includes setting aside your ego and clarifying your strengths and weaknesses. You are also part of the team, and your skills could benefit or drawback your team and its performance. For example, if your team consists of 3 girls and one of them is a green stew who needs training in all the duties, my suggestion would be to a) rotate Chief Stew and Second equally between leading service and housekeeping/laundry, b) have the third stew as a Floater/Late Stew so she can get the training she needs and the opportunity to be on service to the guest as well.

  2. Team Size- Depending on the vessel's length, the number of team players will change, and so will how you divide the roles of each. For example, on a team of 2-5 stews, you are likely to set a full rotation between the entire interior team or at least the senior ones. But, on a 60m.+, it is more efficient to assign your team members into three groups: service, housekeeping, and laundry.

  3. Training- knowing what skills each individual on your team needs to grow in is key to creating the perfect schedule. This is when using the support and knowledge of your senior crew is invaluable. As HOD/Chief Stew, you won't be able to train everyone yourself, especially if you have a bigger team to manage. But your senior crew members can help you do that. Teaming a green crew with senior staff to work on tasks is an easy way to train while busy. Speak to your junior team about what areas interest them to grow in and your senior team about what they'd like to support. Of course, be wise and use your expertise to know how you can help them grow. Sometimes people don't know what they need help with, but you can see their struggles, which is the key to understanding how to support them.

  4. Clarify Roles -A key element to your delegation strategy is ensuring your team members clearly understand their roles. Each person is a player, and the surer you and they are of their roles and responsibilities, the easier it is for you to assign work, review it, and demand excellence. Making a list of all the work that needs to get done and then delegating tasks according to each crew's specific function, position, and strengths will help you create the perfect schedule for your team and vessel. This exercise also enables you to discover any talent gaps.

  5. Owner's Needs- Depending on the owner's needs and desires, your team's roles and schedules will vary. For example, in one boat, I worked for an owner who made me stand by the dining room during service (I couldn't move, not even to get more wine or bring plates, etc.) I had to radio my team to make the moves. In this case, because I had to stay put on every service like a duty guard, I couldn't rotate with the other girls between service and housekeeping, and I made the schedule and rotation with this in mind. Please consider how these needs could affect your rotations and create them accordingly to avoid your team feeling like they are picking up on someone else's slack.

  6. Know your goal- Knowing your goal is essential in setting your schedule. Keep in mind this may change from time to time. For example, the charter schedule will differ from the off-charter schedule because your goals and team players' skills will shift. For instance, green stew #2 needs training in service, but she is the queen of organization and has excellent computer skills. And this means that during shipyard time, the green stew #2 will perform better in these projects than some of your senior crew and maybe even you if this is not your forte. 

    Prioritizing strengths vs. seniority should determine what jobs and roles you delegate in your team and projects. After all, you are trying to reach a goal, and using the resources available is crucial. Ask yourself: 
    - What matters to the captain, owners, and guests? 
    - What is my goal at this moment? 
    - What is it that we are trying to achieve? How do I get the best outcomes?
    - How do I do it so it doesn't burn out my people? 
    - How do I use my resources wisely? 
    - And how do I get more out of underperforming resources? 

  7. Leading Service- Many Chief Stews think that because they are HOD, this means "I have to lead service all the time." Even though you are the leader of the pack and service should be one of your strengths, you don't necessarily need to lead every time. For smaller teams, this is important to understand because, more than likely, you will have green stews that need training in all areas. And allowing them to lead service while you back them up will bring growth and confidence in their skills and the team. In my opinion, a Chief must train and lead by example while overseeing the interior department. I see my team players as potential chiefs, allowing them to experience all the job duties. This leads me to the next topic.

  8. Rotations- In 14 years, I have seen all kinds of rotations inside the interior department, from daily to weekly and per-trip rotations. My favorite, by the way, is daily! I love daily rotations because it allows everyone to experience every part of the job. Plus, it gives everyone a breather; sometimes, you want to chill and iron and not be with the guests. It also allows the guests to meet and have the experience of socializing with all the interior crew. After all, we all have our charms and different ways of interacting with them. The rotation will depend on your interior crew skills and level of service. For example, if your team is skillful in all areas, it is easier to rotate between all interior duties. But if they aren't, you need to rotate them so that their skills and strengths are to the team and vessel's benefit.

    For example, on my first Chief job on a 55m, we were an interior of 5, and one of the girls didn't care for rotation or housekeeping. She didn't want to be around guests and was our best laundress. She became the laundry girl 24/7. We had a busy laundry (who doesn't lol), so when she went on break, one of us would step in for her. The rest of the team would rotate between service, housekeeping, and crew mess. The 2nd stew and I would switch between leading service and Leading Housekeeping and always had one green stew backing us to teach them both duties. After a while, the 4 of us started to rotate equally. I made sure that even when I wasn't in service or housekeeping, I would pop in to help and ensure all was going smoothly. As a Chief, you must balance holding space and ensuring all is done correctly without micromanaging. Knowing when to let go and trusting they know what they are doing is an art you must master. I am a big fan of rotations because it invites the entire team to learn all the job duties. This is key if you want to ensure that the vessel will continue to flow within the same high standards even if you get sick or go on vacation.

  9. Vessel Registration- Your schedule must adhere to specific regulations depending on the vessel's registration. I encourage you to learn about the state flag regulations regarding scheduling, especially hours of rest. If you are on a commercial vessel, you must adhere to MLC + Flag state regulations. Usually, all seafarers can only work 14 hours shifts; this translates to about 11-12 work hours + 2-3 hours break. I know this information is challenging to find and understand; that's why I created an entire Seafarer Rights section inside the MKSB, so you have all this information at your fingertips. Grab my Free Seafarer Rights Guide here.

  10. Be flexible- It is essential to be flexible and adjust your schedule and rotation by keeping in mind the menstrual cycle of each member along the way. Why? Because when you are in your PMS or bleeding phase, you have less energy, which affects your work performance and mood. When possible, I make sure that the girl(s) on day 1 of the bleeding phase has a day off or, at minimum, stays in the laundry and gets an extended break. It's time for you to wake up to the power of your womb and support it as much as you can. As part of the MKSB, you get a Productivity Training to help you achieve menstrual rest onboard; Get here.

    To wrap it up, remember that to create the perfect interior schedule/rotations, you need to know your interior crew strengths and skills, have clarity on the goals and role duties, and follow vessel regulations. Once you have this understanding, implementing it in a digital format is the next step. Inside the MKSB, you will find a digital and editable template that works for any vessel length and interior needs; Download it here!

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I used to value myself by what others thought of me. But, when I realized that others can only mirror back, what I internally believe of myself, everything changed. I'm grateful for the Captain who repeatedly denied my pay raise during my transition from 2nd to Chief Stew. By doing so, he encouraged me to go inward and change what I believed about myself at the time.

Improving your self-worth is a significant mindset shift that will profoundly affect your career. Believing you are worth it enables you to transition into a Chief Stew role and ask for a higher salary, reflecting what your talents are worth. But more than that, your belief in your self-worth is reflected in your actions, attitudes, and interactions with the crew, guests, and others.

Here are four reasons to invest in your self-worth and how it benefits your stewardess career:

#1 Believe, Receive

What you put out into the world is reflected in you. When you believe you are unworthy, people and situations reflect this, treating you how you believe you deserve. Just like it happen to me with that captain during my transition.

When you wholeheartedly believe you are worthy – of financial gain, fair treatment, equality, etc. – and project those beliefs through your thoughts, words, actions, and interactions with others, the outside world responds in alignment with your beliefs. 

The first thing you can do to start understanding how you value yourself is to download this simple fun sheet and answer it honestly. Click here to download it now. Completing this fun sheet will help you get a handle on your sense of understanding, acceptance, respect, and love for yourself.

#2 Confidence

People pay attention to you when you’re confident in your worth, and what you say carries weight. In short, confidence breeds confidence.

In life and business, you need confidence and courage to ask for what you want and follow things through to the end. One way to boost your confidence is to practice gratitude.

#3 Feel The Fear, Do It Anyway

Success doesn’t come from fearlessness but the ability to feel fear and take the leap regardless. Like I did when I asked the captain if I could lead the team instead of hiring a freelance Chief, which ultimately got me my first Chief Stewardess job.

When you set aside failure as a natural and inevitable part of life, you can make the jump despite the fear because, at the end of the day, you know it’s not going to kill you.

Separating your self-worth from your perceptions of failure is vital to ensuring your success. If the two are linked, you will always feel too afraid to act and never achieve that "fearless" state. 

How about you start placing yourself in situations outside your comfort zone? Maybe share that post you have been thinking about or ask that question you have been saving for later.

#4 Reaching Your Goals without sabotaging them

Self-worth is vital to successfully reaching your goals, both in your personal life and career. As a Stewardess, one of the biggest blocks standing in your way is often the belief that you aren’t worthy of achieving your goal of becoming Chief, so you self-sabotage by telling yourself excuses such as:

  • I'm not sure my knowledge and skills are good enough.

  • I should continue as a 2nd and learn more from other chiefs.

Don't get me wrong, if you need to improve your skills and learn more to transition. Please take the time to do so. But, if you have done your time and are ready to step up, STOP keeping yourself small with these excuses. Keeping yourself small is not an option, and you know this. Stopping yourself from achieving your goal and dream of becoming a Chief Stew will also do a disservice to the world. Because the world needs more people like you to lead by example and show that going for what you want is more than ok, it is your birthright.

Investing in yourself is one of the most practical steps to overcome self-sabotaging behavior, not only in your goal setting but in other areas of life and work.

The Mermaids Kick-Starter Bible will develop and deepen your skills, adding more stability to your life at sea.

The MKSB gives you the foundation, confidence, and skills to go for your dream of becoming a chief and experiencing a smooth transition as one.

Here is what Stacey and Isabel have to say about their MKSB investment:

“I came across Marien and the Mermaids Kick-Starter Bible on Instagram, and so unbelievably happy I did! She has helped me transition into my first Chief Stew role with more confidence and structure. I felt like I had all the ideas but not knowing how to execute them.

All her templates have helped save so much time, letting me be more hands-on in my new Chief Stew role. It has given my team and me the confidence to excel at our job. I’m so excited to start the season; she has helped me feel prepared and answered all my questions, even if it’s not “MKSB” related.

I highly recommend getting involved with Marien; you and your team will greatly benefit. If you love a list, structure, organization, and attention to detail in everything you do, then you’re in the right place :)” - Stacey

“This bible has saved my life more than once. As someone who has always worked as a solo stew and never had a chief stew to guide or teach her, this bible did just that. It also helped me get organized as I also usually cook, and let’s face it, we are more likely to forget things when we multitask. It’s easy to adapt to your current boat and so easy to follow - it's foolproof!!! It has been a great investment in my career. Thank you for putting this together and making it available to us! “- Isabel

Download the MKSB Here

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Table Service is one of the most important skills you could polish as a stewardess. Because the truth is that during a charter or owner’s trip, more or less 70% of your job revolves around table service.

The first thing to know is the difference between silver service and fine dining service. Unfortunately, many stewardesses think they are the same, which is incorrect.

Fine dining is a sophisticated, classy dining experience that caters to an upscale clientele. It often serves gourmet food. The experience entails refined table service and an exotic menu with equally exotic ingredients, creating a unique ambiance for all diners.

Silver Service includes serving food at the table using a technique to transfer food from a serving dish to the guest’s plate from the left. A server performs this service using serving forks and spoons from the diner’s left side. In France, this service is called à l’anglaise (“English Service”).

Features of Silver Service

  • Silver Service food is always served from the left, and drinks and plated meals from the right.

  • Meals are served to the diner from platters, not plated in the kitchen.

  • The guest to the host’s right is served first. (Usually a female guest)

  • Service continues clockwise.

  • Plates are cleared from the right, glasses from the right, again starting with the guest to the host’s right.

  • Glasses are stacked diagonally to the right and away, with wine (by course) in order and water glass in front.

Silver Service is orientated for a right-handed server. Thus, to serve the food, the server stands behind the guest and to the guest’s left, holds or supports the platter with their left hand, and serves the food with their right hand. It is common for the server to hold the serving fork above the serving spoon in the right hand and use the fingers to manipulate the two as a pincer for picking up, holding, and transferring the food. This technique requires much practice and mastery.

A modification of Silver Service is known as Butler Service. In Butler's service, the diner helps him/herself from a serving plate held by the server (Butler). Traditionally, this service was used on Sunday evenings when the waiting staff had the evening off, and the Butler helped out at dinner. This service is known as à la française (“French service”) in France.

Now that you understand the difference, let’s discuss the Do’s and Don’ts of Fine Dining Table Service.

Do’s

  • Your appearance is almost as important as your demeanor in representing the yacht. Use light makeup, no excessive jewelry, shower before service, and no overuse of perfume or cologne.

  • Press uniforms to eliminate wrinkles and creases and ensure theyproper posture—d are stain-free. Always exhibit o not slouch, cross your arms, or leave your hands in your pockets while on service.

  • Keep your hands clean and always wash them after going to the bathroom or touching anything.

  • Speak softly and calmly. Always Smile and Prioritize Guests.

  • Know the Menu.

  • Be discreet and professional, and don’t get overexcited by a celebrity. Treat them as you would any other guest.

  • If a guest offers you their hand to shake, you should always do so. If you’re wearing gloves, you should remove them and then shake their hand. As a general rule, never offer your hand first.

  • Pay attention. If you see a guest who needs additional help, always offer to assist.

  • Let the service flow. Make your greetings natural and respectful, and don’t force interactions. Read non-verbal signals. If guests are angry, upset, or nervous, ensure they are more relaxed by providing professional service.

  • Avoid Asking, "Would you like a refill?" Keep refilling. The guests will let you know when they don’t need another.

  • Avoid "Are you still working on that?" wait for the signs that tell you they are finished, napkin on top of plate, flatware/silverware diagonal or vertical on top of the plate.

  • Avoid "And yours will be out in just a minute." Please bring everything out at the same time.

  • Silent service is the best service. This means that you are efficient as a server. Being efficient doesn’t just mean being quick; it means doing things the right way. This includes timing your actions perfectly, bringing food to the right guest at the right time, and ensuring you routinely check the table throughout the service. The game is to do before they ask.

  • Give yourself at least 45 min.-1 Hour minimum before service to set the table.

  • Double-check that every necessary condiment, piece of cutlery, dish, and extra items are in place and ready for service. Forgetting something integral for eating or enjoying a meal can ruin the entire experience for guests.

  • Play soft, chilled music in the background unless asked not to.

  • Serve the ladies first. Serve the first lady left of the hostess until finally reaching the hostess lady. Now serve the men the same way, the first man to the left of the host and the host last.

  • Serve from the left and remove from the right, if possible; if you need guests to help you reach an item, softly and kindly ask them to help you.

  • Call on service floater stew(s) or deck crew when serving and clearing, don’t try to do it all by yourself; teamwork is crucial for outstanding service.

  • Wait for everyone to finish before clearing unless asked differently.

  • Always use trays to serve and clear on and off the table (except course plates and chargers).

  • You must keep noise low when clearing the table, so never stack several plates or clear on a tray. Carry each plate individually to the galley or carry it to a sideboard during large dinners; another stew can transport them to the galley.

  • Handle wine glasses by their stems and silverware by the handles. Use gloves when setting the table and during service if you want to be more formal.

  • Make sure the glasses are clean. Inspect them before placing them on the table.

  • Water and wine should be refilled before anyone ask for them.

  • Water can be served from the bottle while setting the table. Water is the only glass that can be picked up from the table to pour or refill.

  • Always ask what type of wine they would like with lunch/dinner and show them the wine list.

  • When serving wines, use the MKSB Wine 101 guidelines for a successful service.

  • Always use trays under service stations.

  • Have fresh limes/lemon wedges and wheels available for drinks.

  • Set up a tea/coffee station after the main course. If you have the space, you can also set it up before the start of service.

  • After clearing each course, remove any item that is not being used (glassware, flatware, crockery, condiments, bread plates, etc.).

  • Before dessert, everything irrelevant to the final courses must be cleared from the table. Start with the most oversized item and work down to the smallest. Use a tray to clear small items (unnecessary flatware, salt, pepper, bread plates, chargers, etc.).

  • You may ask, before dessert, if anyone would like coffee or tea.

  • If cigars are available after dessert, bring them to the table and offer some with digestive liquor. After dessert, try to clear the whole table so you are left with only coasters and glassware.

  • Keep up with the ashtrays (they always need to be clean).

  • Keep a cigar cutter and cigar torch.

  • All fridges should be stocked at all times (including coolers).

  • After service, replenish all items used during service.

  • After dinner, ask the primary host/hostess what time they would like to enjoy breakfast.

  • As soon as you finish your last meal of the day, stain-treat or soak overnight to remove stains.

  • Keep trash cans clean and empty.

  • Ensure all cleaning bottles are refilled and new clean rags are available in your stew pantry and bar areas.

  • If you realize you forgot napkins on the table, bring them and have another stew or place each napkin on the guests’ laps (it will look like it was part of the plan all along).

  • Excuse yourself if there is a spill, and clean the table as calmly and quickly as possible. (Always excuse yourself even if you didn’t do it; it makes the guest feel less embarrassed as you shift the focus onto yourself.) If needed, kindly ask the guest to change clothes so you can send them to the laundry.

  • If a flatware or napkin falls on the ground, change it immediately to a new one, even when the guest says it’s okay to keep the same one. This is why having extras on your service station is crucial.

Don’ts

  • Do not have a personal conversation with another crew member within earshot of guests.

  • Do not eat or drink in plain view of guests.

  • Never smoke before or during service; make sure you don’t reek of cigarettes. People want to smell the food and beverage.

  • Do not drink alcohol on the job, even if guests invite you. “Not when I’m on duty” will suffice.

  • Don’t be on your Cell Phone. Put your cell away! It looks unprofessional and lazy. Additionally, you could miss something important, like a guest needing a refill.

  • Don’t overshare. It's not a good idea to overshare with guests about your personal life; ideally, do not engage in informal conversations with guests.

  • Don’t make INAPPROPRIATE REMARKS: no jokes, flirting, or cuteness. Do not curse, no matter how young or hip the guests are.

  • Avoid mannerisms such as touching your hair, nose, biting nails, etc.

  • Do not compliment a guest’s attire, hairdo, or makeup in front of other guests unless you are giving the compliment to all. You're insulting someone else.

  • Don’t disagree with a guest. Stay calm and relaxed.

  • Do not interrupt a conversation. Wait for the right moment.

  • Refrain from reciting the menu fast or, robotically, or dramatically.

  • Don’t cross your arms in front of the guests.

  • Never touch a guest. No excuses.

  • Do not bang into chairs or tables when passing by.

  • Never say “I don’t know” to any question without saying, “I’ll find out.” Saying “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

  • Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”.

  • Don’t take orders with notepads in front of guests. Do have a notepad and pen available in your service station. Write the order in privacy and deliver it to the chef.

  • Never serve anything that looks creepy or runny, or wrong.

  • Do not take an empty plate from one guest while others still eat the same course. Wait, wait, wait.

  • Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

  • Never use the same glass for a second drink unless you have asked and they have requested to pour it in the same one.

  • Do not pop a champagne cork. Remove it quietly, gracefully. The less noise, the better.

  • Never let the wine bottle touch the glass into which you are pouring.

  • Don’t forget small details. We suggest using your MKSB guest preferences to ensure you don’t ask what you already know. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

  • Don’t disappear. It’s never a good idea to disappear from your guests throughout their dining experience. You are there to serve, and that means you need to be present at all times.

To continue to polish your service skills and those of your team, download the Mermaids Kick-Starter Bible.

Inside the MKSB, you get Service Guidelines for Breakfast, Lunch, Dinner, and Hors d'oeuvres, Table Setting Guidelines for Informal and Formal dining, and a How to Set a Table cheat sheet, and an exclusive section for Wine Service Guidelines and so much more. Download the MKSB here.

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Landing your first Chief Stew job is not difficult. It is simply a matter of getting real with yourself and shifting your mindset. Are you ready? Here are my top 5 tips on How to Land your first Chief Job!

1. Know the difference

You are likely considering jumping into a Chief Stew role because you're awesome at your job. But the crazy thing about your new position is that it’s not about you anymore. As a stewardess, your number one job is to accomplish tasks. Now, as a Chief Stew, your number one job is to help other people outstandingly accomplish tasks.

This shift is often difficult for first-time Chief Stews, but it’s crucial—your performance will be tied to your team's performance. This means that if your team fails, you fail. And if they succeed? You can take credit, but you have to share it with the rest of the team, or they won’t be willing to do an excellent job for you in the future.

2. Clarity

When you want to transition from 2nd to Chief Stew, having clarity is crucial. If you are not clear about why you want to make the jump, who will benefit from it, who will lose, and what exactly you are looking for in your next role - you end up feeling lost, and the transition becomes a challenge instead of exciting career progress.

To get clarity, answer the following:

Why do I want to transition into a Chief Stew role? Is this reason based on fear or abundance?
Example of a fear-based reason: I want to be a Chief Stew because I am tired of being told what to do. I want to make more money. I want to be in charge - period.

Example of abundant reasons: I want to have the opportunity to lead an interior team because I want to share and teach all the wisdom I have gained in my career. I want to inspire other stews to be their best selves at work and beyond. I want to support my team in ways that I was never supported. I want to lead a team to create exceptional one-of-a-kind vacations for our guests.

If I become a Chief Stew, who will benefit?
Think of all the ones (people, mindset, paradigms, organizations, etc.) who will benefit from having you as an interior leader. Write at least 10. Examples: The stews who want to learn from me. My confidence. The guests will experience unique holidays with my skills.

Who will lose if I step into a Chief Stew role?
Think of all the ones (people, mindset, paradigms, organizations, etc.) who will lose from you stepping into a Chief Stew role. Write at least 10. Examples: My current boat will lose me as part of their team. My mindset that I am not good enough will be lost.

What exactly are you looking for in your Chief Stew role?
Be as specific as you can - dream big! Think of the owners/guests you want to serve, the captain and crew you want to work with, the size and type of vessel, locations, salary, and benefits. Get as clear as much as possible.

When we want to start a new role, we tend to take whatever comes along, as long as it fits the main criteria (Chief Stew Job), but as you already know, this usually does not end well. I suggest that once you get clear on what it is you DO want, then make a list of the specifics that are non-negotiable and which ones are. For example, the itinerary may be negotiable, but working for x type of captain may be non-negotiable. This will help you narrow your search when looking for the perfect job and give precise instructions for the universe to deliver what you truly want.

3. Take Action

Now that you know why and what, it’s time to take action. Upgrade your CV and crew agencies’ profiles to resonate with your new focus. Let everyone who could help you land a job know what you are looking for and share your clarity with them. Get Excited!

4. Prepare for the Landing

In 16 years of my career as a Chief Stew, I have learned that those who don’t prepare are the ones that end up being “That Chief Stew.” Meaning the ones that the crew dislikes, the ones that scream at their team, the ones that show up daily from a place of fear, achieving disharmony and a toxic environment for all to work in. I am positive you have witnessed your fair share of this behavior in your career, and I am 100% sure you do not want to repeat this behavior in your career. You must prepare for your new Chief Stew role by creating an interior management system.

As a Chief Stew, you are:

  • In charge of the goals of the interior department

  • Inspiring and Training your team

  • Helping other stews accomplish tasks in an outstanding way

  • Maintaining coherency and flow among all departments

  • Creating one-of-a-kind experiences for owners/guests

To be successful at all these duties, you need an interior management system that helps you make consistent, daily progress toward your goals—in this case, running a tight, smooth ship which translates to excelling at your job.

Over 14 years ago, I was standing in your shoes, feeling doubtful of myself and afraid of transitioning to a Chief Stew role, until I realized that to regain my confidence and jump into a Chief Stew position, I needed to create an interior management system. A system that would ensure my teams excel and succeed at their job. This is how the Mermaids Kick-Starter Bible was created.

The MKSB system provides you with the foundation, confidence, and knowledge to excel at your new Chief Stewardess role. These guidelines will save you time and energy, as there is no need to recreate them because they are digital and editable templates. Unlike lengthy stewardess books, this interior management system supplies you with clear-cut, tried, and tested guides/templates that you can use daily in a hectic season to keep you and your interior team on track. Cause we all know what happens when exhaustion sets in; we get sidetracked and unfocused. Merging your knowledge with these guidelines will create the perfect interior system for your team and vessel, whether private or charter.

The MKSB system includes over 90+ Templates and an exclusive VIP Members Area filled with workshops, masterclasses, and courses to support your career. Get your MKSB here!

Remember that the problem with not following a system is that you’re prone to engage more in ‘busywork’ because there won’t be any focus. By following a system, however, you have the ultimate clarity on what needs to happen now — daily, weekly, monthly — to make focused progress toward your team’s long-term goals. This focus will make you and your stewardesses incredibly productive and a Top-Notch team to have onboard. And in case you missed it, here is my insight on 6 Skills to Master before Jumping into a Chief Stew Role.

5. And finally…Feel Good!

Yes! You’ve got to feel good to manifest that which you want. Honestly, that is your only job, not a bad job, right? When we constantly worry about the ins and outs of how this new job could manifest, we feel drained, stressed, and to be honest, we are in constant fear. Feeling good means trusting that the Universe has your back and will provide you ALL YOU DESIRE.

I invite you to repeat these beautiful words from Gabby Bernstein daily:

There is an ever-present loving energy within me and around me, supporting me every step of the way.

I choose to tune in to that energy now.

Feeling good attunes me with that energy.

It’s good to feel good.

It’s good to feel good.

I am worthy of feeling good.

I trust that everything is working out for me

I attune my energy with the stream of well-being

When I’m aligned with love, I am a Super Attractor.

My Super Attractor alignment puts my manifestations into motion.

I can do less and attract more.

I know that what is of the highest good is coming to me, and I let the Universe do for me what I cannot do for myself.

I relax, I allow, and I let the Universe reveal to me whatever is of the highest good for all.

I slow down and listen to the guidance that is available to me.

In stillness, I receive.

I let an inner sense of quiet multiply each day as I strengthen my faith in the love of the Universe.

I am a Super Attractor.

I focus on the good in my life and appreciate all that is.

I am a Super Attractor.

When I surrender my desires to the care of the Universe, a mighty force of faith can set in.

I do nothing and let the Universe do for me what I cannot do for myself.

I keep dreaming even when I can’t see the results.

I am a Super Attractor.

I am a Super Attractor.

The Universe has big plans for me, and it’s time to claim them now.

I accept that good things come easily.

I’m in awe of the magnificent guidance that’s available to me,

I am a Super Attractor.

I am a Super Attractor.

I am a Super Attractor.

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The word artistry means creative skill. As a stewardess onboard a yacht your job is to create one of a kind vacations for owners, clients and their guests. To create unique experiences it is crucial to curate remarkable details in all that you offer during their time onboard. It is in the details that the magic takes place. I want to pass on to you 4 easy and simple artistries that you can share with your interior team and mermaids friends to continue to shower your guests with memorable times.

Alright, let’s do it!

1. Greeting Towels 101

 
 

2. Robes Folds 101

 
 

3. Robes Presentation 101

 
 

4. Throw Blankets 101

 
 

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I get it; you have been a second stew for a few years now; you know how to do your stewardess duties to perfection, and to be honest, you probably feel that your learning time has ended. You desire more responsibility; more money, and you feel ready to jump into a Chief Stew position.

I applaud and celebrate you for listening to your inner guidance because you are ready! As a stewardess who experienced the jump over 12 years ago, I want to guide you so you can experience a smooth transition into your new role.

Six simple skills to Master Before the Jump into a Chief Stewardess Role

1. Know your strength and weakness

Knowing what you’re good at and what you’re not is crucial to your new management role and team. If you are a team leader, acknowledging your strengths will make you more aware of your team members. Accepting your weaknesses enables a better self-assessment, a way to work around or avoid them. Accept them but don’t stress over them, as it is far more critical to improve your pre-existing strengths than fixing the weakened ones. This will also help you focus on your teams’ strengths and help you place your interior crew where they will be more productive instead of trying to correct their weaknesses by pointing them out constantly. To find your strengths for free, go here. I also invite you to ask ten people you trust and value their opinion to share with you what three superpowers (strengths) you have!

2. Change your focus

You are likely considering jumping into a Chief Stew role because you're awesome at your job. But the crazy thing about your new position is that it’s not about you anymore. As a stewardess, your number one job is to accomplish tasks. Now, your number one job as a Chief Stew is to help other people outstandingly accomplish tasks.

This shift is often difficult for first-time chief stews, but it’s crucial—your performance will be tied to your team's performance. This means if your team fails, you fail. And if they succeed? You can take credit, but you have to share it with the rest of the team, or they won’t be willing to do an excellent job for you in the future.

3. Learn to listen

Many new chief stewardesses want to make bold changes quickly to show that they're in charge—and it's a bad idea. Resist this temptation, and take plenty of time to understand your vessel and team fully. Set up individual meetings with your new or current members to understand their roles. Ask questions about what they like about their job, their most significant challenges, and any ideas they have for improving the interior team and vessel.

You can’t please everyone, but saying, “I would love to get your input as I make plans for the future,” goes a long way in building positive relationships and open communication. And understanding what people’s goals, hang-ups, and challenges are can help you support them in performing at a higher level.

Also, let them know that you’re open to listening on an ongoing basis. Whether having an open-door policy or scheduling “office hours” each day, ensure your stewardesses know when and how they can reach out to you.

You can start tapping into this, even as a second stew. Listening to your current team and casually asking them how they feel as part of the team and what they believe can be improved at an individual and collective level will help you access that emotional intelligence (empathy) that will make you a better listener. If you have a good relationship with your current chief, maybe you can even ask her if she will allow you to lead the next interior meeting so you can become comfortable with this part of the role.

4. Model behavior

Complaining about the boss or other crew member over cocktails? Showing up 15 minutes late to work? As a chief stew, you’ll be looked at as a role model by your fellow stewardesses and others in the vessel. You can’t expect your team to give their best at work if they don’t see you doing it, so be sure you are always on your A-game. This means: meeting deadlines, showing up on time, sticking to your word, keeping your personal opinion under wraps, and doing your best to represent your department and vessel. 

5. Develop strong communication skills

You must learn to communicate effectively with your co-workers and clients to get your point across and create a safe environment.

First, go back to point #3 and practice listening

The next one to consider is your body language and tone of voice.  Body language can tell just as much as what a person says, if not more. Ensure your language is clear, and if you are angry, take a few minutes to cool down before speaking. Remember that it is better to meet in person so nothing is misconstrued than communicating through text or email. 

Keep Criticism constructive. When you manage others, you want them to do their best. Ensure your comments aren’t emotionally charged and the person you're speaking with understands what you're trying to say when giving feedback. Provide positive reinforcement when a job is well-done, and find ways to add tips for improvement without being "that boss.”

Restate what you hear. Rephrasing what your co-workers, captain, or even client’s “guests” say to you by repeating the important points shows you are listening and understanding what you were told. It gives both parties a chance to clarify if there is any confusion, and by repeating it, you'll remember. 

Get a little personal. Find ways to interact on a personal level without going too far. You'll go a long way toward building trust. 

Never stop improving. Effective communication is a skill you must practice. Observe how others respond to your communication to clue you in on areas for improvement. With the support of the YM Self-Leadership Mini-Course, you will heighten and develop your communication skills in no time. Click here to learn more.

6. Develop a Management Interior System

Many stewardesses have to-do lists, but only a few have a system that gets them toward those goals. Yes, it is a system that leads to success. It helps you make consistent, daily progress toward your goals. In this case, running a tight, smooth ship translates to excelling at your job.

A system like Mermaids Kick-Starter Bible will give you the FOUNDATION required to experience less stress and more creativity over stew duties.

It will allow you more TIME to be hands-on at your job, creating unforgettable memories for your guests. And as a chief stew, this is primordial as your team needs a leader and mentor that leads by example.

It will provide you CONFIDENCE in knowing you have a professional interior management system covering your vessel’s needs. This helps you feel more relaxed, allowing you to be more passionate, attentive, creative, and present in your job, which translates to sharing your voice and gifts with others.

The problem with not following a system is that you’re prone to engage more in ‘busywork’ because there won’t be any focus. By following a system, however, you have the ultimate clarity on what needs to happen now — daily, weekly, monthly — to make focused progress toward your team’s long-term goals. This focus will make you and your stewardesses incredibly productive and a Top-Notch team to have onboard. Download the MKSB here.