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March 8, 2010

Knife rest etiquette in a table setting

Dear Alene,

I have knife rests on the boat I am working on, but I have never used them. If you set a table with two knives, do you put a rest for each knife, or just one rest per place setting? Do you rest the clean knife on it, or do you place it to the side or above the clean knife? Do you use it most of the time or just when you have a fancy table cloth?

February 8, 2010

Stews either love to serve, or don't

It’s nearly Valentine’s Day, one of the biggest Hallmark holidays of the year. It’s the time we set aside to recognize and acknowledge our loving feelings for one another.

    We can express romantic love or we can create a more loving bond with friends and co-workers. Often, and especially if we have guests on board, we can plan an event that showcases the holiday, complete with all of the usual frills: flowers, cards, chocolates and gifts featuring a rosy, plump, heart-shaped design.

January 11, 2010

Look beyond résumé, skills to find cultural match with stews

Not long ago I received an e-mail from a reader looking for tips for hiring stews. An important consideration is whether the candidate fits into the culture of your organization.

Each boat has its own personality, reflecting the tastes and lifestyle of its owners and guests, as well as the yacht management style and the captain’s wishes. The routine of service must be tailored and organized to meet the standards and expectations of the boat.

December 7, 2009

A philosophical look at lives of stews and others

Even though we yacht stews are similar in many ways, we are also very diverse. This is never more apparent than during boat shows when so many people are thrown together in crew houses, on the docks, day working and at the many events throughout a show.

October 28, 2009

Secret to caviar is knowing what you serve, and serving it simply

What’s the big deal about caviar? For us in the West, caviar is often associated with luxury and wealth. While it is simple to serve, it can be expensive. At one time, 90 percent of the world’s caviar came from the United States. It was so plentiful it was served in saloons much like pretzels are today. Caviar is the processed, salted roe (eggs) of sturgeon. (If it comes from any other fish, such as salmon or paddlefish, it must be noted on the label.)

October 1, 2009

Work is easier when its about relationships instead of power

Sometimes during my training sessions I work with a stew with some basic experience but who has particular areas that are problematic, such as how to set a table for meal service, how to bartend, or how to perform housekeeping duties efficiently.

September 28, 2009

Work is easier when its about relationships instead of power

Sometimes during my training sessions I work with a stew with some basic experience but who has particular areas that are problematic, such as how to set a table for meal service, how to bartend, or how to perform housekeeping duties efficiently. Sometimes, the stew has no experience at all, which means we begin by writing a daily schedule and defining which duties need to be completed and when. It usually involves some aspect of learning to work more efficiently with the tools and materials you’ve been given.

August 26, 2009

Popping a champagne cork loses bubbles; let it out with a sigh

As with table wines, the proper service of champagne and dessert wines enhances their enjoyment. The temperature at which these wines are stored and served is important. Glassware, too, makes a difference and is an important consideration.

July 22, 2009

Temperature, humidity and glassware vital to wine service

Once you have chosen the perfect wine, proper service can enhance its enjoyment.One of the most important aspects to consider when serving wine is temperature. Wine breathes in the bottle and can be greatly affected by temperature and by vibration, so it is important to store wine properly.

June 24, 2009

You don't have to be a sommalier to understand wine

Wine can be confusing. To understand wine, it helps to learn a little about the process of winemaking, the different colors or types of wine, and some wine classifications.

The process of making wine is actually done in four fairly simple steps:

1. Pick a large quantity of grapes from the vine.