How to Be Creative When Setting a Table Aboard a Superyacht
Let me say something that might surprise you: creativity is not a gift. It is a habit. It is not reserved for the moody, paint-splattered artists of the world, and it does not require a design degree or a five-figure décor budget. It is simply the ability to look at what you have and ask: what else could this become?
As a superyacht stewardess, that question will save you — repeatedly, and often under pressure.
The Reality of a Long Charter
Picture this. You are two weeks into a thirty-day charter. You have already delivered what you privately consider your most beautifully creative table setting to date. The guests loved it. The captain noticed. You were quietly very pleased with yourself.
And then the maths hits you.
Thirty days. Three meals a day. That is, roughly speaking:
Twenty-three breakfast settings still to go
Twenty-two lunches
Twenty-two dinners
All of them needing to feel considered, intentional, and — ideally — different from every setting that came before. This is not an exaggeration. This is a long charter, and it happened to me.
The good news? With the right approach, not a single one of those settings needs to be repeated. Here is how.
Step One: Give Yourself Permission
The very first step in creative table setting has nothing to do with napkins or centrepieces. It has to do with mindset.
There is no right or wrong here. There is no test at the end. The only failure is a setting that looks as though nobody thought about it — and that is simply a question of effort, not talent.
If you have ever watched a child build an entire world out of a cardboard box and three cushions, you already understand everything you need to know about creativity. It is not about resources. It is about the willingness to see possibility where others see limitation.
Before you open a single linen cupboard, take five minutes to plan. Know your inventory: your table linens, cloths, placemats, runners, and napkins; your crockery, cutlery, and glassware; your reusable and one-use decorations. Know what you are working with. Then begin.
Step Two: Mix, Layer, and Break the Formula
The quickest route out of a creative rut is to stop treating matching as a rule.
Mix and match your table linens — a patterned runner over a plain cloth, or a cloth in an unexpected colour beneath neutral placemats. Introduce paper napkins in a bold or contrasting colour and fold them differently each time. Replace napkin rings with ribbon, rope, twine, or a simple sprig of greenery. Use what is on board. Use what is in season. Use what is available at the next port.
Do the same with your crockery when the design permits. A deliberately eclectic table, handled with confidence and a clear colour intention, often looks far more considered than a perfectly matched one.
The key word is intention. Whatever you choose, choose it deliberately — and it will look designed rather than accidental.
Step Three: Theme It
This is where the real creative momentum builds. Once you are in the habit of theming your table settings — particularly for lunch and dinner — you will find that ideas begin to come more naturally, and that one good idea often contains the seeds of the next three.
Some themes that work beautifully on board:
Colour Story Choose two colours — black and white, navy and coral, cream and gold — and build the entire table around them. For a black and white setting, print photographs from that day’s excursion in black and white and use them as place cards or conversation pieces. Guests will treasure them as keepsakes.
Daily Quotes Select a quote that suits the mood, the destination, or the occasion. Print it on a card, prop it against a glass, or write it onto a small chalkboard. Van Morrison on a sailing evening. Kate Chopin when you are somewhere beautiful by the sea. Something that makes the guests feel that somebody was paying attention.
Local Mementos If the provisioning budget allows, step into a local shop at the next port and pick up a small selection of postcards, magnets, or trinkets. Placed at each setting, they become both décor and a personal souvenir — a detail that guests remember long after the meal itself is forgotten.
Candlelight Subject always to weather conditions, the vessel’s candle policy, and common sense at sea — a candlelit table is one of the most elegant and effortless settings you can create. The light does most of the work for you.
Costume Night On longer charters with relaxed, sociable guests, a themed costume evening is one of the most genuinely enjoyable events you can host. Costumes need not be elaborate — a simple prompt and a little advance notice is usually enough. The energy in the room will do the rest.
The Thirty-Day Charter That Flew By
When I lived through that thirty-day charter — the one that prompted most of this advice — my team and I did not repeat a single table concept from start to finish. Not one. By the end of it, we were not scrambling for ideas. We were choosing between them.
That is what happens when you build the creative habit rather than waiting for creative inspiration. Inspiration is unreliable. Habit is not.
So: channel your inner child, open your linen cupboard with fresh eyes, and remember that the guest who walks into a dining room that has been thoughtfully set — wherever you are in the world, however long the charter — will always notice.
In general, most people don’t learn to iron properly until they leave home and it’s one of those household chores that you either love or hate. Unfortunately, it is a never-ending daily chore that a superyacht stewardess must mace and learn to master… QUICKLY!
Below are some tried and tested ways on how to save time ironing:
Save time ironing before you even pull out your iron and ironing board, by hanging or folding your clothes as soon as it comes out of the dryer or off the line.
Do not overload the machines, it will be harder to remove the creases, and it’s not good for the machines
Do not over dry your clothes! Slightly damp clothes are a breeze to iron
Don’t waste time finding socks, pin them together using this great little product called “Lok A Sock“
Always use distilled water in your iron, as bottled water and tap water can clog up your iron with mineral residue
The ironing board is very much down to personal choice, and we all know that there are just so many on the market these days, however, your ironing boards should be able to meet the most basic needs of ironing
Your iron board must be easily adjustable to your height and at waist level so you are not hunched over for hours
It must be sturdy enough so that it won’t tip over or collapse when you put pressure on it
It should have a mesh backing with a padded cover tightly fitted over the board
And finally, it should be wide enough for heavy bed linens and table cloths
Make sure you have set up your ironing station with good light and suitable ventilation… You don’t want to be ironing in the dark
Sort your clothes into fabric categories, i.e delicates, cotton, wool…. the temperature of the iron is one thing that you can not cheat…If the iron is too hot you will see disastrous results with burnt clothing, and too cool will result in a poor finish
When ironing thick fabrics, iron both sides. for example the collars and cuffs on a shirt. This will stop any puckering that may occur
Preparation, before you begin, is the key to getting good results. Always lay the item flat on the board flattening the material with the palms of your hands starting from the centre and moving out to the edges. Try to iron in smooth straight strokes
Always iron the Collar, yoke, cuffs, belt, pockets first followed by the flat sections of the garment, that way you will not have the painful experience of having to iron a section twice. By following these simple tips, you can take the pain out of ironing and restore your garments to their former glory.
The best product that I have used for ironing is Downy
Get ahead of those creases with Downy wrinkle release is just one of those products that I just swear by.
Directions:
Spray 8 inches away
Spray fabrics with a sweeping motion until slightly damp
Use more spray for heavy fabrics or severe wrinkles
Tug and smooth away wrinkles.
Hang dry
Reduce Static Cling
Hold bottle 6-10″ from the item and spray lightly and evenly before wearing
When wearing clothes, spray outside of garment first.
Note: Safe on almost all fabrics. On fabrics which may water-spot (silk, rayon), test a hidden area first. Use only as intended.
The following article is an excerpt from my new book:
” The Stewardess Bibles Guide to Achieving Excellence in Service”
Module One.
We’ve talked about the fun aspects of working on a Superyacht, so lets just for a minute look at what the work actually is. As a Superyacht stewardesses your job description is basically domestic help. Yes I know many people do not like the idea of being called domestic help especially those who have good educations; however , cleaning, serving, and taking care of someone’s personal effects is in essence domestic work.
You can find traces of domestic workers way back in history, however from the point of this chapter we will focus on the period from the mid 1900’s where the business of household domestic staff was booming in both Europe and in North America.
The conditions faced by domestic workers has varied over the years and from household to household. Traditionally people who took on the work as a domestic worker came from poorer socioeconomic situations, and depending on the individual’s skill set would evolve into a hierarchical system. Individuals would get paid for the services that they performed, however with no real legal protection many were taken advantage of. The only real advantage of becoming a domestic worker was on the provision of food, clothing accommodation and a modest wage. Service was based on an apprenticeship system with room to advance over time through the ranks. Domestic servants were divided into upper and lower classes.
The upper servants carried out duties such as:
Butler
Footman
Governess
Skilled cook
Head housekeeper
Lady’s maid
Horse trainer
Chauffeur
Butler
Librarian
Grounds keeper
Nanny
Secretary
Masseur
Au pair
Valet
The lower servants carried out the following duties:
Kitchen maid
Scullery maid
Lackey
Handyman
Laundress
Nursemaid
Wet-nurse
Pool boy
Stable boy
House maid
Knave
Boot boy
Dog walker
Historically most household servants lived within the house, in an allocated area usually called the staff quarter. The accommodation was often substandard accommodation. I.e. The kitchen, the basement or in the attic. They wore simple yet presentable clothing and it was not uncommon for workers work between 16-18 hours a day.
So how does the super yacht industry compare to the above historical overview?
Well many aspects of historical service still may be applied to the super yacht industry, however the notable difference lies within the people involved; both the owners of the yachts, and the staff who crew the yachts. Whilst a limited amount of research has been done on this topic I will rely on my own experience and personal thoughts hypothesize the differences.
Owning a super yacht requires a great amount of wealth, a super yacht is very visible, very public. A super yacht is international a thing of beauty to be shown off the rest of the world. Therefore many owners of super yachts want beautiful people top to match their beautiful yacht.
In addition to the ‘ego side’ of owning a super yacht and Unlike the domestic work force who have very little if any legal right at all to rely on; the super yacht industry is protected by strict rules and regulations under international maritime law and as such has industry standards to adhere to. Such as salary standards, and work regulations, and accommodation standards.
The staff who crew these amazing vessels are very different from traditional domestic workers. In general they come from wealthy Western countries and are highly educated. They generally flock to the docks of the Mediterranean sea and USA Florida, in search of travel, sunshine and good salaries. In addition to this the super yacht industry has incredible high standards and as such offer many training programs, which ensure that the crew on board are highly skilled, trained, efficient workers.
Furthermore I believe this to be the main difference between historical domestic workers and super yacht crew;. Professional yacht crew make a conscious choice to work in domestic service. They are not forced to work in service if they chose not to. This makes a huge difference in their self esteem, personal development and career advancement, resulting in high standards and excellence in service.
Case study: No action required here just food for thought:
A few years ago I was hiring new crew in Antibes France for the upcoming Mediterranean summer season. I required 2 new junior stewardesses.
The salary on offer was 2500 Euro per month, plus the usual medical , 1 month paid holiday and 1 economy class return flight home per year.
Throughout the season I had to constantly reprimand one of the stewardesses. She was new to the yachting industry, so had absolutely no experience. Training and support were consistent and ongoing, however I was met with a barrage of belligerence, criticism, tiredness, tardiness and laziness.
After some time the summer was going ok, the interior team of 4 was settled in and getting on with the tasks at hand. One day the 4 year experienced Phillipina stewardess came to me in tears after a personal incident which recently occurred at home. After a quiet conversation I was horrified and appalled to find that she was being paid only $500 per month. To end the story without further deliberation, the captain rectified the situation with the management company, The Phillipina stewardess was paid $2500 per month her personal situation at home was helped and I had to be satisfied with the outcome.
I say satisfied because one stewardess was hard working , Keen to learn, had years of experience and was a pleasure to be around. On the other hand I had to deal with what was like a temperamental teenager who would throw a tantrum at any given moment, and who was paid more simply because of the color of her skin and the way she looked.
This made me think of the injustices in the world and how far has domestic service really come over the years?
Mastering the order of table service is one of the cornerstone skills of a professional superyacht stewardess. Service at sea is held to the standard of the world’s finest restaurants — and on a yacht, where the dining room may seat the owner, their family, and their most important guests just a few feet away, there is no margin for hesitation or error.
Knowing the correct order of service matters for several reasons: it ensures guests are served in the proper sequence according to etiquette, it keeps the flow of service smooth and unobtrusive, and it communicates a level of professionalism that ultra-high-net-worth guests expect as a baseline. Below are the guidelines to help you master the art of fine dining service on board.
A Note on Cultural Awareness
Before we begin, an important point: the precise order of service can vary from culture to culture, and a skilled stewardess always takes the time to understand the cultural norms and preferences of the guests she is serving. What is correct in one tradition may differ in another.
For the purpose of this guide, I will use English formal dining etiquette as the example — but treat it as a foundation to adapt from, not a rigid rule to apply blindly.
The principle behind all of this is simply hospitality at its highest level. As the Auguste Escoffier School of Culinary Arts puts it, this style of service represents the highest level of hospitality — one that elevates the guest experience and makes a meal genuinely memorable. That is precisely what you are aiming to deliver on every charter, every evening, every service. Escoffier
The Order of Service
Begin with the guest of honour. Traditionally, service begins with the lady of honour — normally seated to the right of the host — and proceeds anticlockwise around the table, ending with the host. If you are unsure who the guest of honour is, a useful clue on board is to note who is occupying the VIP cabin.
When the setting is less formal, serve ladies first. If the guest of honour is not obvious, or if the atmosphere on board is more relaxed, the reliable general rule is to serve all the female guests first, followed by all the male guests, ending with the host. This convention is echoed in formal restaurant training, where it is common practice to begin with the ladies before completing a second lap of the table for the gentlemen.
Always serve in one direction. If you are ever uncertain about precedence or who should be served next, the single most important principle is this: move in one consistent direction around the table. Never go back and forth. Doing so wastes time, disrupts the rhythm of service, and looks unmistakably unprofessional.
Work as a coordinated team. Depending on the vessel’s resources, there will usually be two or more stewardesses on service at any one time. The flow between you should be seamless and rehearsed, so that the table is served smoothly and efficiently, almost invisibly.
Plates: serve and clear from the left. Food plates are always served and cleared from the guest’s left-hand side.
Clear together — with one exception. Plates are normally cleared all at once, after the host has finished eating. This is a long-standing convention of formal service. As the team at Escoffier note, you should traditionally wait for all guests to finish the course before clearing — removing one guest’s plate while others are still eating can make those remaining feel rushed or self-conscious. The exception is dessert, where individual plates may be cleared as each guest finishes. Escoffier
Beverages: serve and clear from the right. All drinks are served and cleared from the guest’s right-hand side.
Glassware and wine changes. If the same wine is being served across consecutive courses, the same glass may be used. However, when the wine changes with the course, a fresh, clean glass must be placed for the new wine. Handle glassware by the stem to avoid fingerprints, and ensure every glass is spotless before it reaches the table.
Bringing It All Together
The order of service is not about rigid formality for its own sake. It is about creating an experience so smooth and considered that the guests never have to think about it at all — they simply enjoy their meal, their wine, and their evening, while the service happens around them with quiet precision.
Learn the sequence until it becomes instinct. Adapt it intelligently to your guests and your vessel. And remember that the very best service is the kind that is felt rather than noticed.
I found this on Graduate Fasttrack (from a social media site) and I thought that as the season has just begun, it would be a perfect time to share with you this letter.
Please note that I am a big big fan of interpersonal communication and I think that it is very important to be able to express your feelings when you talk with your fellow crew member’s.
Therefore, try adopting some of the suggested expressions below
Instead of saying:
Try Saying:
1
You don’t have a f***ing clue, do you?
I think you could do with more training
2
She’s a f***ing power-crazy b*tch
She’s an aggressive go-getter
3
And when the f*** do you expect me to do this?
Perhaps I can work late (again)
4
F*** off a*se-hole
I’m certain that isn’t feasible
5
Well f*** me backwards with a telegraph pole
Really?
6
Tell someone who gives a f***
Perhaps you should check with…
7
Not my f***ing problem mate
I wasn’t involved in the project
8
What the f***
That’s interesting
9
No f***ing change mate
I’m note sure this can be implemented within the given time scale
10
Whythe f*** didn’t you tell me that yesterday?
It will be tight, but I’ll try to schedule it in
11
He’s got his head up his f***ing a*se
He’s not familiar with the issue
12
Oi, f*** face
Excuse me, sir?
Remember that for most you you, your summer season has just stated.
So when you are ready to throw someone over board, just remember to adopt a little mantra, to help you calm your mind and stay in the now.
My mantra was: Its just a bad day not a bad life:
Wishing you all a successful summer season and calm seas.
K.x
P.S. If you feel you can contribute further to this list then please feel free to add your comments below.
Begin with the guest of honour. Traditionally, service begins with the lady of honour — normally seated to the right of the host — and proceeds anticlockwise around the table, ending with the host. If you are unsure who the guest of honour is, a useful clue on board is to note who is occupying the VIP cabin.
