0715, and the principal has asked for breakfast in the suite in fifteen minutes. At 1130 there is tea for eight on the sundeck. At 1900, forty guests come aboard for canapés and the owner wants a bar that never has a queue. The formal dining room is only one part of the job.
The drinks tray and the private bar
The bar is a standard you maintain, not a task you complete.
- Know the principal's pour, exactly: the gin, the tonic, the glass, the ice, the garnish, the ratio
- Ice: fresh, clear, plentiful, kept away from odours. Old ice ruins good spirits
- Glassware: polished, held by the base or stem, never fingerprinted, checked against the light
- Garnish: cut fresh for service, not the night before
- Stock and rotation: know what you have, what is running down, and what cannot be replaced at the next port
- Measure and record what the principal drinks only to the extent the yacht requires it for stock — never as a comment on the guest
Breakfast in the suite
- Confirm the time, the place and the contents the night before; confirm again by a discreet enquiry in the morning if the routine allows
- Knock, announce yourself, wait. Enter only when invited
- Carry the tray with the setting laid as it will be used; nothing gets rearranged in the doorway
- Hot things hot, cold things cold, and the newspaper dry
- Do not linger. Set, orient the tray to the guest, offer anything missing once, withdraw
- Agree collection: return at a set time, or wait for the tray to be set outside
Afternoon tea
The classic order is savoury, then scone, then sweet:
| Course | Typical content |
|---|---|
| Savoury | Finger sandwiches, crusts removed, cut small |
| Scone | With clotted cream and preserve, served warm |
| Sweet | Pastries, cakes, tarts |
Serve tea from a warmed pot, offer milk and lemon separately, and never assume which goes in first — it is a genuine and cheerfully unresolved argument, so ask the guest.
Canapés and receptions
Large receptions are logistics dressed as elegance.
- Circulate; do not stand. Every guest should be offered within a few minutes of arriving
- Carry one tray, one purpose: canapés or drinks, not both
- Napkins with everything, and a discreet route for empties and used skewers
- Know every item on your tray — what is in it and what allergen it carries. "I think it might have nuts" is not an answer. If you do not know, say you will find out, and find out
- Keep a non-alcoholic option as prominent and as attractive as the champagne. Guests who are not drinking should never have to explain themselves
- Watch the quiet corners and the guest standing alone — that is where the service gap is
Onboard Notes
Allergen information is safety information. A canapé tray with no allergen briefing behind it is a hazard, not a service. Get the list from the chef before the first tray leaves the galley.