When it comes to managing a superyacht, you’ll definitely need a solid foundation in ever-popular red wines.
In this guide, we’ll highlight everything you need to know about choosing, storing, and serving red wines aboard your superyacht.
What Is Red Wine?
Dark-coloured grape varieties are chosen for red wines. They are hand or machine picked, and the best ones are ultimately chosen for use.
The stems are removed and grapes are crushed before being fermented in their skins.
During the fermentation process, red wine grapes are hand mixed to extract juices and prevent bacteria growth.
Once fermented, the grapes are moved to barrels where they mature.
Red wine is a classic, known for its full flavour and wide varieties. There are several keys to choosing a “good” bottle of red wine, many of which come down to preference. We’ll cover the information you need to make a great choice based on various factors.
How to Store Red Wine on a Yacht
Special considerations must be made when storing red wine on a yacht. First, you must consider that there is near-constant agitation when out to sea.
There are a few problems with this. Perhaps most obvious, the constant movement makes it easier for red wine bottles to get damaged or broken. Secondly, red wines tend to need to settle before being served, and this continuous movement makes it difficult for that to occur.
With that in mind, it’s best to have an onboard cellar with temperature and humidity controls.
Each bottle needs to be secured to minimize movement, which ultimately will cause your red wines to age faster.
If you know that you’ll be storing red wine onboard for an extended period of time, it’s best to purchase a younger wine. Any wine stored onboard should be consumed within two years.
Another important storage consideration: you should never store any wine, including red wine, near any diesel fumes or cleaning products because odours can contaminate the flavour of the wine through the cork.
Red wine storage aboard a superyacht can be a bit of a challenge, but with the proper cellar and considerations, you can keep the perfect red wines on hand and ready to serve at all times.
How to Serve Red Wine
When serving red wine on a superyacht, it’s important to allow the wine to stand a day before serving to allow sediment to settle.
In the case of light and medium-bodied reds, such as Beaujolais and Pinot Noir, are best served chilled at 54-60° in a chianti glass for fruity, acidic wines.
In more delicate yet complex red wines, a Pinot Noir glass would be the ideal choice.
In terms of full-bodied reds, which include merlots and cabernet sauvignon, the best serving temperature is between 60-65° in a wide-bowled glass to properly allow wines with higher acidity to breathe.
Popular Red Wine Grape Types Every Superyacht Stewardess Should Know About
There are several popular red wine grape types you should be aware of. Various grapes will offer various flavours, as you might expect, and knowing the basics of red wine grapes can be helpful in choosing the perfect red wine.
There are quite literally thousands of grape variations, but these are the ones you should be most familiar with:
– Merlot: known for its flavours including cherry, toffee, and plum
– Pinot Noir: strawberry, raspberry, and cherry flavours
– Cabernet Sauvignon: plum, black cherry, and blackberry with subtle hints of vanilla, black pepper, liquorice, and spice
– Syrah: savoury flavours ranging herbs and red/dark fruits to pepper and smoke; aged in oak, expect tones of spice and vanilla
– Tempranillo: flavours of plums, figs, cherry, and leather
Knowing this information can help you perfectly pair red wines with your onboard menu.
Keep in Mind…
There are a few other important considerations to make when choosing and serving red wine. For instance, you will likely serve 5-6 glasses per wine bottle. Other considerations in term of red wines include the producer, whether it’s vintage or not, where the grapes were grown, and ABV.
Once you’ve become familiar with the basics of red wines and how to store and serve them aboard your superyacht, you’ll be able to delight your guests at every meal where red wine is requested.
Roses are one of the most beautiful, traditional and lovely smelling fragrance flowers that you can admire in any garden.
All that this plant requires is some proper attention and care to blossom, giving you their full potentials of adding colour, fragrance, and happiness to your home or even your office.
The rose plant is a woody perennial flowering plant of the genus Rosa. It came from the family Rosaceae, and there are over three hundred thousand species of the Rose plant.
Most of the species of this plant are native to Asia while some species are native to Europe, North America, and Northwestern Africa.
The Rose plant come in different sizes from compact to miniature rose and to the climber that reach even meter in height.
Their flowers also vary in shapes, sizes, and colour that add glamour and beauty to the plant and it’s surrounding.
There are lots of varieties of this beautiful plant as earlier said, but we would only take a look at very few of them.
The Hybrid Tea: This is one of the most popular types of rose grown. It blossoms like an upright bush that grows one flower per stem. You probably would have come across them because they are prevalent in all regions.
Floribunda: This is the most colourful type of rose variety available. They bloom freely in a bushy shrub-like manner, creating clusters of three to fifteen blooms rather than one flower on a stem.
Grandiflora: This variety of the rose plant is a mixture of the floribunda and the hybrid tea. It grows up to six feet tall and creates a classic hybrid flower cluster.
Climber roe: This rose adds fragrance to any garden and is typically grown on a fence. They have the potential to cover pillars, walls or just any structure that gives support to them.
Tree Roe: This variety of the rose plant is known for its hardy rock stock. The tree rose is visually stunning, and it takes more care for it to survive during the winter.
The Miniature Rose: This is the smallest of the rose plant, and they can grow just anywhere from six inches to feet tall. They flower continuously and are a very excellent variety of the rose plant for a container or potted garden.
The uses of the Rose plant cannot be overemphasized. They are best known as ornamental plants cultivated for their fragrance and beautiful flower in gardens.
They are also used commercially for the production of perfume, commercial cut flower crops and as landscape plants. The rose hip is also used in the production of medicines as a secondary source of vitamin C.
The Rose plant would only do well in a location that provides them with good quality sunshine, enough paces to blossom, well-drained soil and proper shelter to protect them from strong winds.
Give your Rose garden the quality rose care it requires and let it marvel you with its beautiful wonders.
Roses On Board a Superyacht
Roses are an important visual asset on a yacht. The beautify the interior and the exterior. They make any cabin appealing to the guests. Also, you can spice the bedrooms with some rose flowers. The following instructions have been written for taking care of potted roses plants onboard a superyacht.
Water the roses
Roses love water. To have healthy roses, you need to water them regularly. The best time is in the morning and evenings. The flowers will absorb the generous amount.
During this time, it is not sunny. Hence, water will not evaporate. They should soak up to 2 inches deep. This way, the beautiful roses get adequate moisture. Tap water is an easy and excellent choice.
Place them under the sun
Roses needs some sunlight. This will make them bloom and look great. The sun will also give them an incredible look. It will also reduce the chances of roses getting any diseases.
Roses do well under the sun. In addition to that, the leaves get dry warding off any fungi. The ideal time to take them out is in the morning. They will enjoy the mild sunlight. The vitamin D will make them look breath-taking.
Add some fertilizer
Yes, you will have to carry some fertilizer on board. The pot plants will need it to grow well.
The potassium, nitrogen, and phosphorous is good for their growth. Thus, you can be able to pluck some for your interior decor. Epsom salt can work some magic too.
It will make the plants stronger. You can do this once in 3 weeks. You will see great plants when you add fertilizer.
Pruning the roses removes unwanted parts. An example is the misrouted stems. They tend to cause a bad growing pattern.
You can look at those plants that grow outward. Then, using sharp equipment cut them off. You should be careful as you cut them. Wear protective gloves to protect your hands. To top it up, look for the brown canes and cut them off. This will give a chance to new ones to grow.
Avoid touching the roses
Roses are irresistible and eye-catching. However, you shouldn’t touch them. You can also encourage other crew members not to touch. This is because the oil from our hands isn’t friendly. They can make the roses to dry up. They will decompose very fast. They are delicate and should be treated with sensitivity.
If you have to cut the stems, remember to wear gloves.
Rose Care Tips For Cut Roses
Remove any leaves or foliage that lies below the water line
Like other stemmed flowers, cut the stem at a 45-degree angle for immediate water absorption
Add the flower food to lukewarm water
Place the flowers into the vase and arrange.
Make sure you do not overcrowd the vase
Change the water, clean the vase and add new plant food every 2 3 days
Keep your cut roses away from direct sunlight and in a cool spot. This is hard to do on a yacht, but by doing this the roses should last about 7 days
Rose care on a yacht is as simple as that. You should give the rose enough water. Also, add fertilizer to the pots. Some grooming will make them healthy.
No one should touch the roses with bare hands. They will fade away so quickly. From time to time, let them get sunlight. When you do this, you will have a constant supply of roses.
Dishwasher maintenance is far from glamorous, but it is something that every yacht stewardess must do on a regular basis, especially if you don’t want the engineer breathing down your neck.
Considering a superyacht could have anywhere from 2 to 8 dishwashers onboard, the dishwasher is one of the most time-saving appliances on board. Furthermore, it is essential that the superyacht stewardess maintain these machines well.
This is general information only. Please refer to your user manual for specific instructions or ask our friendly engineer to help.
What you will need:
Regular cleaning will eliminate any nasty odours. To clean any part of the dishwasher, the necessary tools you need are:
a soft sponge or brush
Dry clean dish towel
We all know that yachties have a good supply of cleaning vinegar onboard, so the next thing that you will need is a good supply of baking soda, or cleaning soda will also do a good job.
Cleaning with vinegar. You first need to empty the dishwasher and clean out the trap at the bottom of your dishwasher.
Next, put two small cups of white vinegar in a bowl or a dishwasher container on the upper rack of the machine, pour hot water in the vinegar and pour it through your dishwasher until the grease and odours are removed.
To use the baking soda; sprinkle one cup of baking soda across the bottom of the dishwasher, pour hot water onto the baking soda and run it through the washer to have a brightened and stain-free interior.
(Remove the bottom dish rack. Check for Gunk in the dishwasher drain; remove junk or food caught there. This will improve drainage, increase cleaning efficiency and prevent damage to the dishwasher.)
HOW TO CLEAN THE DISHWASHER FILTER
Your dishwasher could either be self-cleaning and manual. Dishwashers with self-cleaning use a grinder to pulverise this waste and wash it through the drain, but this makes the dishwashers to be much louder than those with standard filters.
Manual filters require consistent cleaning depending on usage.
HOW TO CLEAN A DISHWASHER FILTER
Locate the filter
You can find this by removing the bottom rack of the dishwasher, after that, remove the cylindrical tube, below that if you find a flat filter, remove it also.
The filter you need to locate is one that has a hole in the middle through which the inserted cylindrical pipe, it also twists counter-clockwise; you need to clean this area well by removing it first.
To do that, make sure it is unlocked, gently pull up, and lift out the lower filter if there is one.
Wash the filter(s)
Wash in soapy water and rinse under running water. Make sure you don’t wash with hot water, scrub the filter if the food debris won’t remove, make sure all the debris are removed and us a dry towel to wipe the area clean if necessary.
Mix a half cup of salt, half cup of baking soda, and 1 cup of bleach. Pour it in the bottom of the dishwasher and let it stay for at least 12 hours, then, set it to run a wash without any dishes.
Insert the filter and the cylindrical filter back, make sure the cylinder filter is locked in its place.
HOW TO CLEAN A DISHWASHER FILTER DRAIN HOLE
Clean the sump
If there is some liquid in the slump or particles in the sump it is important to remove this so that it does not clog. You can make use a small container to remove this obstacle. However, you don’t have to do this if the amount of water in the sump is small.
Assess the drain hose
The drain hose is located under the sink, between the pump and drain line. If you find any particles in the drain hose, take them out by; removing the hose from its position, loosen the clamps that hold the drain hose, and removing the blockages and blowing through one end of the hose
Check the garbage disposal
Remove the drain plug in your garbage disposal, it’s in the form of small plastic, and run the disposal to make sure the drain isn’t clogged. While doing this make sure you don’t put your hands down the garbage disposal
PRO AND CONS
Apart from liquid soaps, other things you can use to clean dishwashers are baking soda and white soda. Both have a downside.
Apart from the fact that baking soda absorbs any leftover musty smells and remove bacteria, it can’t be used to perform a quick wash as it may leave a white residue behind.
the benefits of cleaning vinegar are endless. Vinegar also helps a lot with smells; it removes clogs inside the dishwasher.
Not just that, it can also dissolve grease, dissolve mineral deposits from hard water and eliminate odours.
As a part of our March Maintenace Month. This article will discuss ways in which you as a superyacht stewardess can maintain the equipment onboard the yacht to a high standard. Starting with How to Clean a Washing Machine.
Being slack with your time management, and putting off the maintenance of your trusted equipment specifically the washing machine can attract germs, mould, and bacteria. That will result in the engineer having to get involved which means more work for everyone.
How to Clean a Washing Machine
The best method to clean a washing machine inside out, as well as the five ingredients you can use to remove odours, moulds, and buildup effectively, will be discussed below.
Clean the gasket and door seals first
Soak some towels with hydrogen peroxide or white vinegar, pack the gasket’s cavities to let the hydrogen peroxide or vinegar loosen up any mould or grease and also disinfect the area. Wipe off residue off the gasket and door seal, or you scrub off residue using a toothbrush after an hour.
Turn water onto the hottest setting using the most extended cycle and most considerable load
Move your washer onto the hottest water setting, applying the most massive load size and the most extended wash cycle once the gasket is clean or neat.
Fill the washer drum or dispenser with vinegar and baking soda
Fill the washer’s drum or the dispenser with a cup of baking soda and 1 quart (1 litre) of vinegar.
For a front loader machine, add white vinegar to the detergent dispenser and baking soda to the softener dispenser and begin the wash cycle.
For a top loader washer, let the water run for a few minutes, then add in the baking soda and vinegar. Allow the machine to combine the ingredient for a minute, then stop to allow the mixture soak for one hour before finishing the cycle.
Let the cycle run its full course
Make sure you wipe down the external part of the machine with a cloth or napkin soaked in vinegar, scrub in and out. This must be done while the cycle is on the move or running.
Run a second cycle
Run another cycle with just hot water. You can add vinegar to loosen up any residue left by the initial wash. Once you finish the second cycle, leave the washing machine door open to allow the inside to dry and to prevent mildew.
Wipe the filter, dispenser and other internal parts of the machine
This is optional, but it’s advisable to get it done. Wipe down the inside of the lid with a towel well soaked in vinegar. Use a toothbrush to get into every part. Scrub the top edges and all areas that water can penetrate in when cleaning the tub rim. Wipe down the agitator for a top loader machine.
How to Clean a Washing Machine
CLEANING TOP LOADER WASHER VS CLEANING A FRONT LOADER WASHER
The main difference between cleaning both is that with a top loader washer, you can pause and start the cycle whenever you want. It allows you to add the ingredients, start the cycle and allow to mix for a few minutes. Stop the cycle to allow the ingredients to soak and then rerun the cycle until it finishes. A front loader machine will run its entire cycle immediately it starts.
Another difference is cleaning their parts. Each washer had different parts. For example, with a top loader washer, you must clean the agitator in the middle. A front loader washer requires cleaning the fabrics softener and detergent dispenser and the gasket or rubber door seals.
FIVE DIFFERENT INGREDIENTS AND METHODS YOU CAN USE TO CLEAN A WASHER.
Using vinegar and baking soda
To use, mix a cup of baking soda and 1 quart (1liter) of vinegar and set the water temperature to 90 degrees on a long cycle. Vinegar and baking soda are safe to use because they’re natural. They’re also very effective at removing limescale as well as deodorising.
Remove sticky residue with oxygen bleach and enzyme detergent
Use as directed on the label present for large loads. Set the water temperature to 90 degrees and choose the largest load option. Choose powdered enzyme detergents over liquid ones. Also, look out for a detergent that contains a range grease eating enzyme, such as amylase, protease, lipase or mannanase. Know that enzyme detergent are not safe to use on wood or silk.
Using citric acid to remove buildup
To uses citric acid for the removal of buildup, mix 1 cup of citric acid and ́a cup of baking soda. Choose a long wash cycle and set water temperature at 90 degrees. Citric acid is stronger than vinegar, so it works for a machine with lots of buildups. It can also be used with baking soda to remove odours.
Using hydrogen peroxide to clean a filthy drum
Hydrogen peroxide is antiviral and antibacterial, and it is also used to remove limescale and kill mould. A litre of hydrogen peroxide mixed with water at 90 degrees on a long wash cycle is ok. The downside to hydrogen peroxide is that it takes longer to work, so you’ll need to leave it to soak in your machine for at least 3 hours.
Using chlorine bleach to remove odour
Chlorine bleach must always be used with cold or warm water as it loses its effectiveness at high temperature. Use 1 quart (1 litre) of Chlorine bleach and set maximum temperature to 40 degrees. Chlorine bleach gets mould off a smooth surface like the plastic inner drum of the washing machine.
More than any other business, the superyacht industry markets itself to the individualized needs of their guests. It is one of the few industries that are attuned to adequate customer experience, which determines how well a particular charter yacht adapts and survives in a unique market.
While most superyachts focus on providing extraordinary getaways for their customers, there will be a few customers expressing grave dissatisfaction. Sometimes it is even tempting to write off such customers, but it has never been good for business.
As such, conflict resolution as a chief stewardess is one of the tricks that will bridge this critical gap. It is not all about having excellent management skills but rather having a good plan and some background training on how to resolve conflicts in the workplace. Some of the strategies to employ include:
By the time an issue goes to the status of a conflict, the guest is already agitated. In any case, guests don’t have the habit of complaining unless they feel compelled to. If an issue is negligible, they will go about their business without minding some of the trivial matters.
To the extent of reporting an issue, however, a guest has reacted emotionally to the situation, and this can be dangerous because emotions drive people out of control. Moreover, when a guest approaches a crew member with raged emotions, the employee is also likely to respond defensively, which exacerbates the issue at hand.
Before reacting in any manner, therefore, it is important to stay calm as you contemplate the matter. Staying collected is something inevitable especially onboard a superyacht where guest satisfaction is paramount.
The first response will determine if and how well the conflict will be resolved. A calm approach is more likely to resolve the conflict, but be careful not to appear as if you are taking the matter trivially. Express some concern but in a calm manner.
Listening is key
Like hotel employees, superyacht crew will tend to shut down an upset guest, which further aggravates the situation. As the interior manager, however, all you have to do is listen.
Some clients will have issues in their lives which they extend to various environments, and the best they need is someone to listen to them.
Leave your frame of reference and enter the client’s. Pride is counterproductive in such a situation, so listen and validate the guests’ issues such that they don’t stay in the heightened emotional state.
Find out the facts
Whereas listening to the guest is very crucial, taking their word as the absolute truth is a desperate show of partial blindness and absence of leadership skills.
Remember, you also need the crew to realise guest satisfaction goals. Get factual information by asking calm and open-ended questions which elicit more information.
Sometimes it may require additional information before the conflict is fully settled. Talk to relevant parties regarding the situation. These could be other employees or other guests, who will help you find out where the problem is.
With factual information, you will then find a probable course of action that is just to the guests and crew alike.
Enlist different sources of help
Sitting on a management position does not mean that you take every professional burden as your own. Different crew members have different capabilities in handling particular situations.
Delegativeleadership is sometimes recommended, so seek help when there is need. In case a guest has been upset by one or more of the crew, you can opt to call in some help from other management figures.
Sit and find out whether it is more rational to involve the employee in question. While it is bound to aggravate the situation in most cases, sometimes the best thing to do is to talk to all the parties involved before a conflict is fully settled.
If you must involve an outside party to resolve the matter, it is worth your time and money. Conflict resolution gurus are sometimes called in to educate employees on strategies for solving conflicts within the workplace.
Brainstorm possible solutions and negotiate a way out
Once you have gathered all the background information regarding a particular conflict, the next quickstep is to stop the issue and give it a lasting solution before it ruins the reputation of the charter yacht.
It pays well when the people involved put a fair contribution to the generation of a lasting solution. As a chief stewardess, you must be open to all ideas generated and remain keen to note whether there is absolute objectivity.
Whereas the guests are mostly right, you must not necessarily tolerate it if he or she has personal issues against particular crew members.
To the point of resolving the conflict, all parties must understand the position taken. If it involves the management, you should be open to receive whatever resolution that will be reached.
If your position is bound to affect the outcome of the process, it is more reasonable to involve other parties. A win-win situation works to the satisfaction of both parties, so be keen not to please one person while offending the other.
Make a follow-up
Once the issue has been settled and the charter guest has left, a number of superyachts tend to leave the confrontation at that. However, to prevent such dissatisfaction from spilling over, make a follow-up note in your journal. People feel valued when you personally follow them up to know how satisfied they feel.
Review the issue
It is very easy for a yacht to assume that all irate guests are acting irrationally. Upon a closer look, the guest may have been right in complaining about a particular meal, service or employee.
This is not to imply that all complaints are valid, but it should provide some insight into different customer experiences. Use the opportunity to review the issue once the guest is gone and determine whether there are any changes which can be made to improve customer satisfaction.
In summary, different customers may have various complaints regarding superyacht charter services, but they can all be resolved to the satisfaction of both parties when the management is purposefully and fully prepared.