Viewers see the captain, deckhands and interior crew working in concert on Below Deck Mediterranean. The team has assigned roles, which is vital to creating an exceptional experience for the guests.
Each crew member has a specific job description. But yachties often say people may not realize they do far more than just what their job description commands. Chief stew Hannah Ferrier told Showbiz Cheat Sheet about the most stressful part of her job. She said the guests’ satisfaction totally falls on her, which can be daunting.
“I would say the most stressful part is knowing that any mistake in the interior comes down to you,” she said. Ferrier’s job also covers far more than overseeing her stews and pouring drinks. What viewers may not realize is a yachtie’s job description differs from what may be required in other industries.
Be prepared to do it all
Your job may say “stewardess” but you really have to be ready to tackle just about anything. Yacht stew Julie Perry told Huffington Post people are surprised to learn the crew has to wear several different hats.
“You are, at any given time, a housekeeper, meal server, dish washer, concierge, social director, in-cabin servant attendant, among many other roles,” she said. “Some stews even have their masseuse licenses and can offer massages to the guests.” During last season of Below Deck, third stew Laura Betancourt taught yoga and even held a session with some charter guests.
Perry echoed what Ferrier said about being completely responsible for the guests’ happiness while on charter. That means anticipating needs. “The chief stewardess oversees ‘household management;’ as such, you must think of everything a yacht owner or a yacht-charter guest might want or need,” she said. “Basically, you are managing a five-star, boutique hotel at sea. Without the ability to simply ‘run to the store’ at any time, it’s best to be prepared with everything onboard.”
You aren’t just ‘serving drinks’
Below Deck Med viewers see Ferrier effortlessly pouring and serving drinks and food to the guests. But there is so much more to the job. “What they don’t hear are the things that must occur first to make that happen,” Perry said. “It is up to those crewmembers to not only make and serve drinks, but also to provision and stock the bars appropriately, making sure you have all the mixing ingredients and spirits onboard that go into common cocktails, both traditional and fashionable.”
Viewers also see crew members accompany guests onshore too. “If guests want to go ashore, you are suddenly playing the ‘concierge’ role,” Perry continues. “And it’s up to you, no matter what port you are in around the world, to find that ‘best’ restaurant possible, make reservations (sometimes bribing the Maitre D’), and see to it that guests are delivered and picked up to that dining establishment on time and with no problems.”