Chris Henry, born in London UK, has worked in the yachting industry as Chief Steward and Chief Purser for over 15 years, he now invites you to experience his work and stewarding expertise's, within this demanding and challenging business.In his Manuel, Part, 1, 2 and 3 teaches you the inn's and out's of becoming a First Class Stewardess, you will learn the secrets of Fine Dining, Silver Services, Napkin Folds, Serving Champagne, Making Fabulous Cocktails, How to Serve and Decant Fine Wines, Getting the Yacht Ready for the Owners and Guest, Preparing Guest Staterooms, Making Beds, Detailing the Interior, Dealing with Demanding Guest, Addressing Diplomats and Royalties, Provisioning, Proper Usage of Cleaning Liquids, Getting the Interiors Ready for Rough Seas and lots more.Part 4 explains Yacht Terminologies such as, Assisting the Deck Crew, Lines and Fenders, Night Watches, Engine Room Checks, US Coast Guards Safety Regulations, Boat Drills to include Man Overboard and First Aid Briefing, there is blank pages throughout this manual for you to take personal notes and keep tabs on certain important topics, especially during your S.T.C.W Mandatory Certified Training Classes.The last section takes you inside the galley, the Chef is seasick so put on a chef's hat and apron and start cooking, Food safety will be your first lesion, followed by fun easy to prepare dinner recipes and dessert ideas, this handbook will be your Stew-Buddy so carefully read and learn from it and if you have any questions, email the Chief Steward himself, he will be more than happy to answer your questions.
Chris Henry, born in London UK, has worked in the yachting industry as Chief Steward and Chief Purser for over 15 years, he now invites you to experience his work and stewarding expertise's, within this demanding and challenging business.In his Manuel, Part, 1, 2 and 3 teaches you the inn's and out's of becoming a First Class Stewardess, you will learn the secrets of Fine Dining, Silver Services, Napkin Folds, Serving Champagne, Making Fabulous Cocktails, How to Serve and Decant Fine Wines, Getting the Yacht Ready for the Owners and Guest, Preparing Guest Staterooms, Making Beds, Detailing the Interior, Dealing with Demanding Guest, Addressing Diplomats and Royalties, Provisioning, Proper Usage of Cleaning Liquids, Getting the Interiors Ready for Rough Seas and lots more.Part 4 explains Yacht Terminologies such as, Assisting the Deck Crew, Lines and Fenders, Night Watches, Engine Room Checks, US Coast Guards Safety Regulations, Boat Drills to include Man Overboard and First Aid Briefing, there is blank pages throughout this manual for you to take personal notes and keep tabs on certain important topics, especially during your S.T.C.W Mandatory Certified Training Classes.The last section takes you inside the galley, the Chef is seasick so put on a chef's hat and apron and start cooking, Food safety will be your first lesion, followed by fun easy to prepare dinner recipes and dessert ideas, this handbook will be your Stew-Buddy so carefully read and learn from it and if you have any questions, email the Chief Steward himself, he will be more than happy to answer your questions.
