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The Superyacht Stewardess & Conflict Management.
The Superyacht Stewardess & Conflict Management.
For many in the hospitality or service industry, for that matter, would have heard the expression “the customer is always right”, and I guess for many this is true. But what about dealing with conflict that may occur with your colleagues or that guest is just stepping too far over the line (yes there is a line!).
This article will examine boundaries and how to handle conflict in a manner that won’t break your spirit or destroy your belief system.
The Superyacht Stewardess & Conflict Management.
“Conflict usually occurs when two or more individuals demonstrate differing needs and can occur between employees, management and customers”.
Sadly, conflict for many of us is unavoidable and is a part of life; how it is resolved can make the difference between positive and negative outcomes for all parties involved.
Given that there is a very high turnover of professional crew from season to season, I believe that conflict resolution is an important element for senior officers and departmental heads to master.
Furthermore, I believe that is equally as important for individuals to take personal responsibility and accountability for their actions in the conflict.
Conflict within the crew:
We are shaped by family, culture and experiences, which can at times create a polarizing effect with colleagues. Each conflict is unique and can have its own dimensions and behaviors to the conflict situation.
This, in turn, can affect work performance and have a negative impact on the individual who is already under the pressures of the hospitality industry.
Due to the very nature of working at sea, there are limited resources to ‘de-stress’, lack of personal space, cramped crew accommodations, and long work shifts can result in poor work performance, demotivation and even depression.
Conflict may occur for many reasons, some may include:
- Poor communication processing.
- Exhaustion and stress due to the nature of the work.
- Personality clashes.
- Poor interdepartmental cooperation
- A poor internal culture created by a senior crew (i.e. Captain, Chief Engineer, Chief Officer).
- Hierarchical dominance and lack of respect for fellow colleagues.
- Sexual social difference and behaviours.
In my experience, conflict within the crew usually occurred due to a combination of two or more of the above points. Professional superyacht crew, in general, is usually very nice open-minded people, therefore it is unusual that conflict will arise due to one reason only.
Furthermore, (and this point is specifically in relation to the interior department, that consists predominantly of women), in my experience I found that avoidance of the initial irritation led to an escalation in the conflict, which required more energy and resources to mediate.
The difference in the genders on board also results in the difference in behaviour. For example, conflict on deck seemed to be resolved faster and with greater ease than that of the interior department.
However, a conflict between genders took much longer and seemed to linger on and on. This difference in gender behaviour can be researched independently, however my hypothesis for this is that many women working in a male-dominated industry (for various reasons) feel highly stressed, which alters their psychological state, and can affect their sensitivity and affect how they communicate effectively.
More about The Super Yacht Stewardess & Conflict Management is in my new book:
The Stewardess Bible: Achieving Excellence in Service – Module One.
Stewardess Bible
Conflict with a Guest Case Study
When a Situation Conflicts with your values.
In this case study I will use an example where the conflict occurred against my inner values and belief system. We were half way through a very busy 2 week charter, yes, I know all charters are busy, however we were travelling with another yacht, in and around the St Tropez area .
Everything was going well until one day it was our turn to host the cocktail party. The conflict occurred when one of our guests was showing off to another guest , he was a hunter and was boasting that he had shot over 5000 birds (of some kind) one of his hunting trips.
The next statement he made was even more damaging. He went on to say that he had shot and killed a black rhinoceros on his last African safari. He was bursting with pride. As my stomach was turning I looked over and saw the horror and absolute devastation on the South African deckhands face as he was tiding up the sundeck.
My first instinct was to protect the deckhand from hearing any more of what this guest had to say and he was removed from that area to work in another. Secondly, I had to check my own behavior and body language. The thing about conflict with your inner values is that they are your values.
I don’t know if what the guest said is true or not and that is exactly the point. People say things for different reasons. Killing an endangered species is illegal, and killing anything for fun just makes me feel sick, however hunting is not illegal and the feeling sick part becomes my problem.
How would you handle such a situation?
Thank you for reading my article: The Super Yacht Stewardess & Conflict Management.
Time Management
Time Management for Superyacht Stewardesses
If there is one skill that separates a good stewardess from a truly exceptional one, it is not silver service technique or wine knowledge or the ability to fold a fitted sheet. It is time management.
The interior of a superyacht is a relentlessly demanding environment. Guest arrivals, cabin turnovers, meal service, laundry, provisioning, flowers, maintenance schedules, crew briefings — all of it happening simultaneously, all of it to the highest standard, all of it invisible to the guests. The stewardess who manages her time well makes it look effortless. The one who does not makes everything harder for everyone around her.
The good news is that time management is not a personality trait you either have or you do not. It is a skill. And like every other skill in this industry, it can be learned, practised, and mastered.
Focus: One Thing at a Time
In an environment where everything feels urgent, the temptation is to try and do everything at once. This is one of the most reliable routes to doing nothing particularly well.
The more completely you focus on the task in front of you, the faster and better you complete it — and the faster you move on to the next one. Divided attention produces divided results. A cabin that takes forty-five minutes when you are distracted takes twenty-five when you are not.
Identify what needs your full attention and give it exactly that. Everything else waits its turn.
Delegate: You Cannot — and Should Not — Do It All
Many stewardesses, particularly those who care deeply about standards, fall into the trap of trying to do everything themselves. The result is a burnt-out stewardess, a team that never develops, and a workload that is permanently unmanageable.
If you are a chief stewardess or second stewardess: delegation is not a shortcut — it is leadership. Identify which tasks genuinely require your attention and which can be assigned to a capable team member. Freeing yourself from tasks that others can handle well gives you the space to focus on the work that actually requires your expertise.
If you are a junior stewardess: this applies to you too, in a different direction. If you are overwhelmed, say so. Let your superior know clearly what you are working on and where you are in the list. A chief stewardess cannot redistribute a workload she does not know is unmanageable. Speaking up is not weakness — it is professional communication.
Prioritise: Hardest First
Procrastination is the enemy of every well-intentioned to-do list. It creeps in for understandable reasons — the task is unpleasant, the crew is tired, or there is a genuine lack of confidence about how to approach something. But the task does not disappear because you have avoided it. It simply sits there, gathering weight and anxiety until it becomes more difficult than it ever needed to be.
The solution is counterintuitive but consistent: do the hardest or least enjoyable task first. Tackle the challenging work when the team is fresh, focused, and has the mental energy required to do it properly. Once it is done, everything else feels more manageable, and you have eliminated the low-level stress of knowing it is waiting for you.
Save the routine, familiar tasks for later in the day when energy naturally dips. Reserve the creative and complex work for the morning.
Set Goals: Make the Day Deliberate
A day without a plan is a day that manages you rather than one you manage. Goal-setting does not need to be elaborate — it simply means beginning each day, watch, or preparation period with a clear understanding of what needs to be achieved and in what order.
Effective goals on board share a few characteristics:
- They are realistic — achievable within the time and with the resources available
- They are specific — not “sort out the linen room” but “reorganise and inventory the linen room before the 1400 charter briefing”
- They are assigned to the right person — the crew member with both the skill and the capacity to do the task properly
- They are written down — a goal that exists only in your head is far easier to lose track of than one on a list
At the end of each day, review what was completed and what was not. Anything unfinished either carries forward to the next day’s plan or requires you to assess honestly why it did not happen — and address whatever caused that.
Meet Deadlines Early: Break It Down
Deadlines on a superyacht are rarely flexible. Guest arrival at 1600 means the yacht is ready at 1600 — not 1610. A dinner service for eight begins at the time agreed, not when the team feels prepared.
The stewardesses who consistently meet their deadlines are not the ones who work the fastest. They are the ones who break large tasks into smaller, manageable components and begin early enough that they are not racing at the end.
When a significant deadline is approaching — a charter changeover, an owner arrival, a formal event — map out every task involved, assign each one, and work backwards from the deadline to create a realistic schedule. Leave buffer time. Something always takes longer than expected. On a yacht, something always goes differently than planned.
Rushing produces mistakes. Planning produces standards.
Stay Organised: The Environment Reflects the Mind
A cluttered, disorganised workspace is not simply an aesthetic problem. It is a time problem. Every minute spent searching for a product, a tool, or a piece of equipment is a minute that was not spent on the work itself.
A few habits that make a measurable difference:
- Start each day with a clear workspace. Before anything else, ensure your working area is clean, ordered, and ready. A clear environment produces a clear mind.
- Keep tools and products in their designated places. If everything has a home and everything is returned to it after use, you will never waste time looking for anything.
- Maintain an up-to-date schedule. Whether you use a physical planner, a whiteboard in the crew area, or a shared digital tool — keep it current. Cross off completed tasks. Add new ones. Review it at the start and end of each working period.
- Avoid the time thieves. On a vessel where standards are high and time is limited, the phone stays away during working hours. Personal messages and social media have their place — and that place is not the middle of a cabin turnover.
Manage Stress: It Is a Time Problem Too
Chronic stress is not simply unpleasant — it is operationally damaging. A stressed stewardess makes more errors, communicates less effectively, loses focus more easily, and takes longer to complete tasks than a rested, well-balanced one. Stress and poor time management feed each other in a cycle that is genuinely difficult to break once it takes hold.
The most effective time management tools are sometimes the simplest ones:
- Sleep. Fatigue is one of the most significant impairments to focus, judgement, and efficiency. Protect your rest periods with the same discipline you give to your working ones.
- Eat properly. A body running on caffeine and missed meals does not perform at its best. It is not possible to maintain high standards with low fuel.
- Move. Physical exercise — even twenty minutes of activity on a port day — clears the mind, reduces stress hormones, and resets focus in a way that nothing else does.
If the triggers of stress on board can be identified — a particular dynamic, a process that consistently breaks down, a communication gap between departments — address them directly where possible. Managing around a known problem indefinitely costs more time and energy than solving it once.
A Final Word
Time management aboard a superyacht is ultimately about respect — respect for the guests who deserve a seamlessly run interior, respect for your crew whose workload is affected by how well the team plans and communicates, and respect for yourself and the standards you have worked hard to build.
You will not always get it perfect. Long charters, difficult guests, unexpected situations, and the sheer relentlessness of life at sea will challenge even the most organised stewardess. What matters is the intention, the system, and the discipline to return to both when things go sideways.
Plan the day. Prioritise what matters. Do the hard things first. Delegate with confidence. And protect your rest as fiercely as you protect your service standards.
The hours you have are the hours you have. Make them count.
What Does A Superyacht Chief Stewardess Do?
The superyacht chief stewardess has all of the qualities of a yacht stewardess only more refined. She is an elegant, bubbly hostess with a warm welcoming personality, with the knowledge and experience to can get the job done.
Who is the superyacht chief stewardess?
The superyacht chief stewardess has all of the qualities of a yacht stewardess only more refined.
She is an elegant, bubbly hostess with a warm welcoming personality, with the knowledge and experience to can get the job done.
The superyacht chief stewardess is a yacht stewardess who has the most experience among those in such a position. A professional in this position usually reports to the captain of the yacht directly.
- She will be in charge of the yacht interior. The male counterpart in a similar position is usually known as a superyacht chief steward.
The duties of a stewardess in such a high position are quite varied. If you think that a job at such a level would suit you, then you need to be familiar with the job description of a superyacht chief stewardess.
The following job description is a broad generalisation of some of the roles of a chief stewardess and it is important to note that the job description and duties will vary for each yacht, depending on size, culture and geographical location.
What Does A Superyacht Chief Stewardess Do?
When considering the role of the chief stewardess, one must think along the lines of a hotel manager.
Hospitality
The superyacht chief stewardess is the ultimate go-to person with regard to the hospitality services that are provided to the guests. It is her job to ensure that she anticipates the needs of the guests.
This will enable her to give instructions for the stewards and stewardesses to meet those needs.
Some of the services that she is in charge of include ensuring that guests have the meals and drinks that they need. She is also in charge of ensuring that guest activities keep the guests happy and occupied.
The chief stewardess is also in charge of making sure that guests in need of valet services are able to obtain them. If a guest needs, local currency, she will have to make sure that it is obtained. Transportation and personal shopping for guests will also be her responsibility.
Housekeeping
Depending on the size of the yacht, the chief stewardess may or may not be hands-on with housekeeping duties. However, she is responsible for keeping the vessel clean and she is in charge of organizing the stewardesses/steward’s who will execute the housekeeping duties.
The ultimate responsibility for ensuring that the yacht is clean and comfortable for both the guests and the crew is on her. If anything goes wrong, then all the responsible parties will be held accountable by her.
All cleaning and polishing of the cabin and property of guests are supervised by the chief stewardess. The chef of the yacht is responsible for the food and kitchen.
However, the chief steward needs to make sure that the standards of hygiene in the galley are upheld. If those standards are not upheld, then she will be accountable to the captain of the vessel.
The superyacht chief stewardess will also be required to liaise with the galley when it comes to menu planning. This is to make sure that any special nutritional needs that guests have been taken into account and met.
Vessel Operations
Everything that is required to run the interior of a superyacht successfully is in the hands of a superyacht chief stewardess. For that reason, keeping the inventory of all the items needed within the yacht falls on her shoulders. If anything is missing, then it falls on this professional to find out the parties accountable.
The interior accounting duties are the responsibility of the chief stewardess. She needs to be able to reconcile the accounts. Anything that has been purchased for use within the yacht must be accounted for.
Budgeting for things that need to be purchased is also her responsibility. If the financial system she is using does not provide accountability, then it is her duty to report the matter to the captain. Even the purchasing of items needed for both the crew and the guests of the yacht is part of the job description.
Human Resources
The chief stewardess is only as good as the team who is supporting her. In order for a yacht to be fully functional, then it needs a number of people to perform different functions.
The superyacht chief stewardess is responsible for obtaining these people. She will be required to source for the staff, which may include housekeeper, stewards and stewardesses. The job of vetting them is hers because she will be in charge of them.
While the captain is ultimately responsible for the maintenance of discipline in his vessel, any issues of discipline that come up will likely go through the chief stewardess first.
If one of the crew is slacking on the job, she will be responsible for rectifying the situation. She is also responsible for ensuring that the crew within the yacht treat the guests with respect and in a professional manner.
Any difficult cases of indiscipline are likely to go through her to the captain.
Working in a yacht every day can become quite difficult, especially for the newer crew of the yacht. The work of motivating the stewardesses, especially those at the entry level position falls on the superyacht chief steward.
She has a duty to ensure that there is a fair distribution of duties among her juniors. She is also responsible for creating a rotational chart that will vary the duties among all the people working under her.
Vessel Management
In order for any yacht to keep on operating smoothly, there must be guidelines and policies that each person follows the letter.
As with every department head, the chief stewardess is responsible for the execution and maintenance of the policies, rules and regulations within the yacht.
She is also in charge of creating and updating manuals for both guests and employees within the vessels. These are meant to provide information while guiding the conduct of everyone on board the vessel to establish order.
Safety
During emergencies, everyone on board must have a clear direction of what is required of him or her. Safety is part of the job description of a superyacht chief stewardess too.
Depending on the operational procedures of the yacht, generally, she is in charge of ensuring that boats for emergencies are stowed away properly.
She is also responsible for ensuring that safety is maintained in the event of any emergency that occurs at sea.
Related Article: Time Management
The History of Domestic Service.
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.
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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?
The Order of Service
The Order of Service
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.
Adapted from The Stewardess Bible’s Guide to Achieving Excellence in Service.
Interview with Sole Super Yacht Stewardess Esther Busuttil
An Interview with Sole Superyacht Stewardess Esther Busuttil
From the tiny island of Malta, by way of Australia, New Zealand, Fiji, and just about everywhere in between — Esther Busuttil brings a warmth and gentleness that is sure to win you over. We sat down with her to talk travel, cocktails, world cruises, and the dream she is now living.
Star sign? Taurus.
Where are you from? The island of Malta.
How did you come to spend time in the South of France? The first time I found myself in the South of France was back in 2007. I had done my STCW95 in Australia — where I had been travelling for two and a half years — and was told it was the place to be if you wanted to find work on superyachts.
How long have you worked in the superyacht industry? Since April 2007. I took a year out and started again in October 2008.
What are your biggest accomplishments? Landing my very first yacht job as a sole stewardess — with no previous experience and a busy season ahead of me — was a real accomplishment. The other was deciding I wanted to go somewhere far and travel for six months, so I went to Australia entirely on my own. I had always wanted to do the full loop, and I did — even though it meant stopping to find work, accommodation, and transport along the way. I had the most extraordinary time of my life with the most wonderful people, and it carried on through New Zealand, Fiji, Thailand, Singapore, and Malaysia. I returned home three years later.
Can you work under pressure? Yes — and I am good at it.
What is the most difficult situation you have faced? The guests had ordered two piña coladas, two mojitos, and two espresso martinis. They then declared the piña coladas so good that they wanted six more — made exactly the same way, identical ratios. The problem? I had a single tin of coconut milk left, so there was no chance of replicating them perfectly. I explained the situation and promised to restock on my next shopping run. (For the record — their preference sheet stated they did not drink much, and the spirits they had pre-ordered were still sitting unopened. The best-laid plans!)
Interview with Sole Super Yacht Stewardess Esther Busuttil
What are your pet hates? I have none.
Tell me about the last time you felt anger at work. I asked a crew member to nip up on deck and check whether the boss was awake while I grabbed some breakfast. Instead, he disappeared into his cabin for a lie-down. That tested my patience.
What do you do in your spare time? Any kind of exercise, especially if I can get off the yacht. And a stroll around the village or city whenever we have just docked somewhere new — exploring a new country never gets old.
What makes you laugh? Good comedies. And the odd jokes from crew on board — once they start, they simply do not stop.
Where do you see yourself in five years? I would love to have my own business — perhaps a little coffee shop, or something I have not yet dreamed up.
Favourite holiday destination, and why? Anywhere the sea is clear and turquoise, the sand is white, and there are palm trees all around. I adore that contrast. I would spend my time on a deck chair with a good book and a cocktail in hand — priceless. On a completely different note, I also love New York. Full stop.
Where do you like to shop? Where don’t I like to shop? I love Sephora in the US — they give you so many samples to try before you buy. Macy’s, Whole Foods for anything organic, and Guess for clothes.
Can you recommend a product or service for fellow stewardesses? Vinegar and water mixed in a spray bottle works wonders. And if you have time between charters, add a drop or two of Murphy’s Oil Soap to a bucket of warm water, wipe the furniture clean, then wipe off with the vinegar-and-water mix to remove any residue.
What do you enjoy most about your job? Everything! I love the travel side of it, especially on a world-cruise yacht. Most people daydream about sailing in paradise — I was one of those people, and now I am living it. Words genuinely cannot describe the beauty of sailing through pristine waters: through a fjord surrounded by nature itself in the Saguenay Fjord National Park, or along the sculpted coastline of Maine. Of course you are still working hard, and the guests always come first, but the joy I feel out in that wide-open space is something else entirely. Sitting comfortably in front of a computer ashore has never had quite the same effect on me!
What training was required for this role? First and foremost, the STCW95 — mandatory then and now. Beyond that, I had a part-time job back when I lived in Malta where we ran a lot of functions requiring silver service. That involved a great deal of training, and the experience genuinely helped me land that first job. I am very glad I was part of that team. Speaking several languages is also a real advantage.
Any vocabulary specific to your role? “Detailing” is a very common one. “Provisioning” is another.
What do you read daily? Anything about health and physiology — antioxidants, vitamins, minerals, skincare, and the idea that we truly are what we eat.
If you could change one thing about your education, what would it be? I would have finished my degree first and then started working on yachts — rather than abandoning my studies to take a rather lousy job in between.
What inspires you? People with a real drive for life. People who step out of their comfort zone, who are willing to do whatever it takes to achieve their dreams. Positive people, always.
Thank you, Esther — here’s to clear turquoise seas, that future coffee shop, and many more fjords ahead.
