Home

stew cues

August 23, 2010
Training, practice make the stew

Apart from teaching technical skills, good training passes along the confidence to perform new skills in front of others.

May 11, 2010
Learn to delegate to survive as a manager

Success as a department head depends on your ability to delegate.

Belongs to The Triton. Uploaded on April 29, 2010 - 9:22pm.
April 5, 2010
1500 plastic bottles every second

After years of schlepping cases of bottled water on board, stowing them, restocking refrigerators several times a day, and then disposing of untold numbers of empties, there is no doubt in my mind that beverage containers are a big part of the waste generated onboard.

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.