Boat International — January 2018

http://www.boatinternational.com | January 2018

Beingasuperyachtguestislikebeingahouse

guest–therearecertainunspokenrules...

Behave yourself!

Acceptance
Always answer the
invitation promptly,
as most owners have
only five spare cabins
on larger yachts and
so can have a max of
10 guests. Smaller
yachts can only
accommodate eight
guests so the sooner
you reply the more
time your host has to
firm up their plans.
Never ask if you can
get back to them at a
later date, as it puts
the host in an
awkward position.

Tipping

I always leave a tip,

but this is a very

individual thing.

Some hosts tell

their guests what is

expected and this can

be helpful. Try to be as

generous as you feel

• you have had an
  incredible time. The
  tip is placed into an
  envelope, and given to
  the captain along with
  a thank you note.

It is unwise to buy a fixed ticket. Yachts are

weather dependent, therefore you must be

prepared for changes to the itinerary; for

example, you may have to disembark elsewhere.

Be flexible and prepared to arrange alternative

travel plans. Do ask for embarkation ports and

time of arrival, as well as port of disembarkation

andthebesttime.Alsoaskiftransportwillbe

provided, and who to look out for. Most yacht

ownerswillsendamemberofcrewtocollect

you from the airport. Be prompt with your travel

arrangements, and forward your passport details

to give enough time to arrange everything. If

visas are required then do get them as soon as

you are able, and forward this information too.

DIET:agoodtimetomentionanydietaryrequirements

iswhenacceptingyourinvitation–thechefcanthen

provision accordingly. Ask for the itinerary at this stage,

too, so you can plan your wardrobe in advance.

Once on board
Of course, every host is different in their
expectations of their guests, and the amount
of freedom they give them. Bear in mind
there is usually a set programme, which
most hosts discuss the night before.
Be cautious not to monopolise or cling to
your hosts, who may need some downtime
in their cabin or on their deck to relax.
Do be punctual at mealtimes as the chef
has worked incredibly hard preparing a
delicious meal, and you don’t want the other
guests waiting for you. Chefs are notoriously
highly strung and like their meals to be
eaten when served. You can usually see the
menu printed out beforehand and if there
is anything you can’t eat tell the chief
stewardess early, so she can advise the chef.
Most hosts are happy to accommodate
occasional changes, but it’s a good idea to
be flexible and offer to be happy with a salad
or a pasta dish when changing. Remember,
you are not in a hotel, and the boat isn’t to be
used as one. The host decides which meals
are to be eaten on board, and which meals
will be in a restaurant on shore.