Crew gratuity 2026
Greek Yacht Charter Crew Gratuity: Complete Guide
How much, when, to whom, in what currency. The straightforward answer to the question every first-time Greek charterer asks.
Last updated August 2026
The standard rate: 10 to 15% of the charter base
How crew gratuity is distributed
The captain receives the full gratuity and distributes per a standard MYBA ratio that varies by vessel size: On a 5-crew yacht (typical for 20-30m motor yacht): captain 25%, chef 20%, chief stewardess 20%, deckhand 15-17.5%, junior crew 12.5-15%. The captain receives the largest share because of responsibility and skill. On a 12-crew yacht (typical for 40-50m): captain 15%, chief officer 12%, chef 12%, chief stewardess 12%, second steward 10%, deckhands 8% each, engineers 8%, junior crew 6% each. Larger crews share more evenly. Charterers don't need to manage the distribution. The captain knows his crew, the ratios, and the customary practice. Hand over the gratuity (cash, card, or wire) and the captain handles the rest. If you have a specific request - e.g. the chef went above and beyond and you want to recognise that - discreetly add an extra envelope for the chef directly. The standard gratuity to the captain still goes through normal channels.
Notes from George on gratuity etiquette
- The gratuity is non-negotiable as part of the charter cost structure. Budget 10-15% on top of the base fee at booking - it's part of the real price.
- Cash is preferred by crews in Euros. They split via cash easier than via bank transfer (especially seasonal crews without permanent Greek bank accounts). On a €100,000 base week that is €10-15K cash, or pre-arrange a SWIFT wire on the morning of disembarkation.
- If you wire instead of cash, do it on the morning of disembarkation, not during the week. Cash on the last day is the local custom.
- Don't tip individual crew members during the week - it disrupts the team dynamic. The chef's amazing pasta course gets recognised in your end-of-week conversation with the captain.
- If service was genuinely poor (rare but real), pay at the bottom of the range or below it and explain to the captain. A gratuity under 10% sends a signal the brokerage will hear about. Use that signal sparingly - most disappointments are addressable mid-charter through direct conversation with the captain.
Frequently asked
Questions we get about Greek Yacht Charter Crew Gratuity: Complete Guide
Is gratuity included in the charter fee?
No. Gratuity is paid by the charterer directly to the captain at the end of the charter. It's customary, not contractual, but in practice it's part of the real cost of charter. Budget 10-15% of the charter base on top.
When do I pay the crew gratuity?
On the morning of disembarkation, typically before breakfast or after final coffee. Hand the cash or confirm the wire to the captain in a private moment. Cash is preferred.
Should I tip individual crew members?
No. The gratuity is a single payment to the captain who distributes per crew ratios. Tipping individual crew members during the week disrupts team dynamics. The exception is a discreet extra envelope to a specific crew member (e.g. chef) at the end, in addition to the standard gratuity.
What if I can't afford 10-15% on top?
Then you can't afford the charter. Crew gratuity is part of the real cost - if it's a stretch, charter a smaller yacht with a smaller crew. Pretending the gratuity is optional damages the broker relationship and the captain network.
Is the gratuity taxable?
Generally no, in Greek practice. Treated as a direct charterer-to-crew gift. The crew handles their own tax reporting. Not VAT-able.
What about APA - is gratuity calculated on APA too?
No. Gratuity is 10-15% of the charter BASE, not the APA. APA is a provisioning float not a service fee.
Do I tip the chef separately if the food was exceptional?
Common practice: a discreet extra envelope (€500-2,000) directly to the chef at end of week, in addition to the standard gratuity through the captain. The captain knows and respects this.
Plan your Greek charter with the full cost in mind.
A personal reply from George, usually within a few hours.