Since I started working on yachts or more specifically, day charters back in August, I’ve quickly learned that the difference between 'clean' and 'yacht clean' is everything. I have always considered myself a very clean person, and my personal standards definitely align with the level of work required in this industry. In yachting, 'good enough' doesn't exist. Even on a fast-paced day charter where the turnaround time is tight, the standard has to be flawless.
I am currently in a role where I juggle both deckhand responsibilities and stewardess tasks. This ‘hybrid’ experience has given me a great perspective on the boat as a whole, but it’s the interior where I really find my focus. I’ve realized that as a stew, my job isn’t just to tidy up; it’s to protect the ‘luxury feel’ and the longevity of the vessel. I wanted to share the personal checklist I’ve developed over the last few months to keep myself accountable and ensure the boat is show-ready at all times!!
1. The “Mirror Finish” Rule
In the heads, a clean sink isn’t enough. I make sure all stainless steel and chrome fixtures are polished until they are completely streak-free. I’ve learned that water spots are the enemy of luxury!!! It is also oddly satisfying. Opening the windows to allow for fresh airflow while docked or anchored also makes a huge difference… just make sure they are closed before going underway, haha! I also ensure the toilet paper is folded to a crisp point. It’s a small detail, but it tells the guest that someone has been there specifically to care for them and shows that you are always willing to go the extra mile.
2. The Fingerprint Patrol
I have learned that high-gloss wood and glass surfaces are magnets for smudges. I’ve made it a habit to do a ‘perimeter walk’ every 30 minutes. Whenever the guests are enjoying themselves, I keep my eyes peeled to make sure everything looks pristine. I’m constantly looking for fingerprints on glass doors, smudges on the companionway walls, and even dust on light switches.
3. Aesthetics
Presentation is everything. I’ve learned the ‘label-out’ rule: every water bottle in the fridge and every condiment on the table must have its label facing the guest. While the boats I’ve worked on so far don’t always give guests direct access to the fridges, I still apply this standard to everything I serve. I make sure everything is presented in an aesthetic way (we all know food tastes better on the water, but it tastes 10x better when it’s served with style!).
4. Anticipating the Need
On day charters, you have to move fast. I really enjoy the high energy of playing both roles: deckhand and stew. As soon as the guests board, I’m on deck helping throw lines and acting as a lookout while we leave the berth. Once we’re clear, I’m bringing fenders up and immediately checking that the guests are settled before heading inside to prep drinks and cocktails. There are so many small ways to be proactive and show the guests that you care…like having a fresh towel ready before a guest even asks, or refilling a glass before it ever goes empty. Anticipating a guest’s needs before they even realize them is my favorite part of the job.
Looking Ahead
While I’ve loved the fast-paced “sprint” of day charters, I’m incredibly eager to bring this work ethic and my “eye for detail” to a live-aboard team. I’m looking for a program where I can support a Chief Stew, keep the interior pristine, and continue growing as a professional stewardess.