It is 02:00. A guest who has been drinking since lunch asks for another Old Fashioned and announces he is taking the jet ski out. You are twenty-three, he is the charterer, and the captain is asleep. "Yes" is not the answer.
Recognising Intoxication
Watch for it early — it is far easier to slow someone down than to stop them: slurred or louder speech and repetition; glassy eyes; loss of coordination (fumbling a glass, stumbling on a swell); mood change — aggression, over-familiarity, becoming maudlin; and ordering faster, or ordering doubles.
Slowing Service Down
Before you ever refuse, use the tools that avoid confrontation:
- Offer water and food with every round, unprompted.
- Slow the pace — take longer, clear more, talk more.
- Suggest a lower-ABV or zero-proof alternative you have made properly.
- Do not over-pour. Always jigger. A "generous" measure is not generosity; it is negligence.
Refusing Service
If you must refuse:
- Do it early, calmly and privately — never in front of other guests, never as a public rebuke.
- Be non-judgemental and non-negotiable: "Let me bring you some water and something to eat, sir. I can make you something without alcohol."
- Never argue, never moralise, never call them drunk.
- Escalate. Tell the chief stew. If there is any question of safety — water, tenders, jet skis, the transom — the captain must be told immediately. The decision is theirs, not yours; the chain of command protects you.
- Log it factually afterwards.
An intoxicated guest should not be in the water, on a tender, on a jet ski, or at an unguarded deck edge at night. If the yacht has an alcohol-and-watersports policy, it is enforced.
Crew Alcohol Policy
Every yacht sets its own alcohol policy for crew; many are zero-tolerance with guests onboard or underway, with testing and blood-alcohol limits. Breaching it is typically gross misconduct — dismissal, no reference. Drinking bar stock, however discreetly, is theft.
Allergens in Drinks
Drinks are food. Hidden allergens:
| Allergen | Where it hides |
|---|---|
| Egg | Sours, flips, fizzes |
| Dairy | Cream liqueurs, coladas |
| Nuts | Amaretto, orgeat (almond — the classic tiki trap), nut liqueurs |
| Gluten | Beer, some pre-mixes |
| Sulphites | Wine, cider, some fruit juices |
Know what is in everything you pour, keep original bottles and labels, and if a guest declares an allergy, tell the chef and chief stew. Cross-contamination on a shaker or board is a real risk — wash between drinks.
Stock, Bond and Duty-Free
- Bond stock (duty-free spirits, wine, tobacco) is held under customs seal, logged and secured. It is often the highest-value consumable onboard.
- The bonded locker is locked, with controlled key access and a written log of every bottle in and out.
- Full inventory at the start and end of every charter; reconcile against the guest bar tab. Customs may inspect, and discrepancies are a serious matter for the captain.
Onboard Notes
- Refusing a charter guest feels career-ending. It is not. Serving one drink too many before an accident is. Escalate and let the captain carry it.
- Never leave the bar unlocked and unattended with guests or contractors aboard.
- Remember what this course is: preparatory study only. The assessed GUEST Unit 03 and its certificate come from an IAMI-approved training centre.