I have been working in food and beverage since high school, which means I have nearly eight years of experience in various restaurant environments. I started out at smaller, casual spots that did not focus much on dining etiquette and gradually moved up to high end establishments where the highest level of table service is expected. I think everyone should have to work at a restaurant at least once in their life, it teaches you valuable skills and allows you to understand the hard work done behind the scenes.
I am so grateful for the time I spent in those fine dining restaurants. It truly taught me a set of transferable skills that I am now bringing into the yachting industry. I remember a time when I was actually terrified to do bottle service. I used to ask my coworkers to help me because I was so nervous about corking the wine or not being able to get the bottle open at all. But as I always say, practice makes perfect.
The Art of the Pour
Funny enough, opening bottles at the table has become one of my favorite parts of service. There is a specific ritual and order that must be followed to show respect to the guests. You always present the label to the person who ordered it and allow them to taste it first. Once they approve the vintage, you move around the table serving the ladies first, then the gentlemen, and finally the host. This level of tradition is what makes silver service feel so elevated.
Precision in the Setting
Silver service is entirely about the details. A proper place setting, or “cover,” is a map for the meal ahead. On a superyacht, your cutlery should be laid out in the order of use from the outside in. Here is the standard progression for a formal dinner:
• The Bread Plate: Placed to the left of the forks with a small butter knife.
• Salad Fork and Knife: The outermost set for the first course.
• Fish Fork and Knife: Specifically designed for delicate seafood courses.
• Meat Fork and Knife: The heavy hitters for the main course.
• Dessert Spoon and Cake Fork: Placed horizontally above the dinner plate, although I have seen this one done differently everywhere.
The “Left Handed” Touch
A small but impactful detail I love to observe is a guest’s personal preference. If I notice a guest switch their knife and fork because they are left handed, I make a mental note immediately. When I change out their silverware for the next course, I make sure to place the new set on the sides they personally prefer. Charter guests are usually elated when they realize you have noticed such a subtle habit. It shows them that you are truly focused on their individual comfort.
Tips for Elite Service
In the world of megayachts, the service must be invisible yet omnipresent. Here are a few gold standards I live by:
1. The Silent Refill: A guest should never have to ask for water. You should be refilling glasses before they are even halfway empty, ensuring you never touch the rim of the glass with the pitcher. Same goes for wine.
2. Glassware Integrity: I am constantly checking for fingerprints or water spots on wine glass rims. Under the bright lights of a salon, every smudge shows. Dont even get me started on lipstick stains.
3. The “Open Hand” Rule: You should never reach across a guest. Service should be done from the correct side using an open hand gesture so you are never “blocking” the guest with your elbow.
4. Crumbing the Table: Between the main course and dessert, the table must be cleared of all crumbs using a silent crumber or a folded napkin.
A Foodie at Heart
I definitely inherited my love for fine dining from my family. My dad taught me everything I need to know about fine dining. Going out to a beautiful restaurant is our favorite pastime together. Because of this, I find myself constantly analyzing service even when I am off the clock. I notice the perfectly timed silver changes and the seamless flow of a professional team. Being a “foodie” makes me a better stewardess because I truly appreciate the effort that goes into a five star experience. I want to provide that same level of magic for every guest who steps on board.
The Final Polish
Silver service is more than just placing plates. It is a performance. It is about creating an atmosphere where the guests feel completely taken care of without ever having to say a word. I am excited to bring my years of training and my passion for excellence to the interior team of my next charter yacht.