Yacht Crew Roles
Yacht Charter Crew in Greece: Captain, Chef, Stewardess Roles Explained
Who does what on a crewed yacht charter. How to interact, what to expect, what the gratuity convention actually is.
Quick answer
Each role, what they do, how to interact
Captain: Navigates the yacht, anchors it, runs the day's itinerary, supervises crew operations, handles paperwork, briefs guests on safety and the day's plan. The captain is your single point of contact for anything boat-related — itinerary changes, weather questions, beach access, marina logistics. Captains on Greek charters typically have 10+ seasons of experience. Address by first name; respond to suggestions seriously, the captain knows the conditions. Chef: Plans, sources, and cooks all meals. On yachts above 25 metres, a dedicated chef. Below, the captain's partner or chief stewardess often doubles up. Brief the chef early on dietary preferences and dislikes — the menu shapes around you. Common pattern: tasting-style menu on day one, refined toward your preferences over the week. Chief Stewardess / Hostess: Runs guest hospitality. Cabin service (turnover, fresh towels, etc.), table service for meals, drinks service throughout the day, social rhythm of the week. The chief stewardess is the person who makes the boat feel like a home; she's also typically the most-aware of guest moods and preferences. Deckhand: Handles tender operations, watersports rigging, line handling, anchor management. On larger yachts, multiple deckhands. Deckhands handle the physical work that the captain delegates: getting the jet ski into the water, helping you onto a paddleboard, ferrying guests via tender to a beach club. Engineer: On larger yachts (above 30 metres typically). Handles all mechanical systems: generators, water-makers, air-conditioning, navigation electronics. The engineer is the invisible crew member unless something needs attention; most charters never see the engineer engage with guests directly. Additional roles on superyachts: second stewardess (cabin-focused), second deckhand (watersports-focused), pursers (administrative), masseur/wellness practitioner (rare but present on top-tier yachts).
Notes from George
- Captains have authority on the boat. If you disagree on something, talk to the captain directly rather than going around. They almost always defer to guest preference except where safety matters.
- Brief the chef on dietary preferences 3-4 weeks before charter. The chef sources better when there's lead time.
- The chief stewardess remembers everyone's morning coffee order by day three. Help her by being consistent in your day-one preferences.
- Don't apologise for asking for things. The crew is paid (and tipped) to deliver service. Asking for what you want IS the experience.
- If a crew member isn't a fit (rare but happens), tell us early in the booking process. We can sometimes swap crews between yachts.
Frequently asked
About yacht charter crew in greece: captain, chef, stewardess roles explained
How much do I tip the crew?
Convention is 10-18% of the base rate, paid in cash to the captain on the final day. The captain distributes. For a €60K week: typical tip €8-€11K. For a €200K week: €25-€35K. Adjust at the high end for exceptional service.
Do I tip each crew member separately?
No. Tip the captain in cash, in a single envelope, on the final day. The captain distributes to the crew. Tipping individual crew members separately is uncommon and creates awkwardness.
What if a crew member is unprofessional?
Bring it to the captain immediately. If the captain doesn't resolve it, contact us (the broker) directly. We have working relationships with each captain and can intervene. Rare but the path exists.
Can the chef cook outside the chef's standard menu?
Yes. Brief the chef on specific dishes you want and provide as much notice as possible. The chef sources differently than you would but the results are usually excellent.
How formal should I be with the crew?
Friendly and respectful. First names are standard. The crew sets the formality level; follow their lead. They're professionals delivering hospitality, not staff to be managed.