IAMI Guest Introduction Into Yachting

Written exam

Yacht interior housekeeping – Practical

Shop Visits in Umhlanga

Cairo Tobacconist for practical cigar training
Norman Goodfellas for review of wines and spirits from the previous day.

Graduation and tour of the Oyster Box Hotel

Introduction to yachting

Demographics of yachting
Types of yachting Charter/private
Basic seamanship
Career path
Entering the industry and how to secure a job. (including CV creation, interview techniques and your first contract)

 Yachting life

Life at sea onboard a professional yacht,
Departments on board including hierarchy and lines of communications
The role of a stewardess
Mental health and well-being onboard and how to deal with harassment

 Personal presentation

The importance of confidence and your appearance.
Being a professional.
Expectations within the industry.

 Communication

Protocol for communicating with Guests and other departments
Conduct and etiquette as a crew member
The importance of communication onboard
Body Language and the role it plays
Dealing with diversity and cultural difference onboard, with guests and crew

 Guest etiquette

Examples and guidelines on how to interact with guests
Titles and forms of address, for example, Duke/Duchess, Lord/Lady
Guest cultural differences and customs

Yacht interior housekeeping 

Standard of cleaning on boards
Yacht interior surfaces do’s and don’ts
Yacht interior fabrics do’s and don’ts
Care and handling of delicate surfaces and fabrics
Bed making from turn up to turn down and everything in between
Wardrobe management and Valet services

Wines and spirits

Wine
Basic Wine knowledge
Opening a bottle of wine/champagne
Serving and pouring
Food Pairing and wine tasting
Spirits and mixology
Spirit knowledge
Bar tools and their application
Cocktail making

Laundry

Recognising care labels and what they mean – what do those little squares and circles mean?
Laundry procedures – guest on/off and crew
Stain treating clothing/sheets and table linens
Correct usage and maintenance for all equipment
Correct ironing, folding and presenting of laundry items
Dealing with delicate fabrics and couture

Health and Safety on board

Governing bodies and enforcement of current legislation
Legal responsibilities of employers and employees
Powers of enforcement on land and sea
Common causes of illness and accidents at sea

6-star service and delivering it

Guest preferences
Going the extra mile
Working as a team
At the table
How to correctly seat a guest and place their napkin
Order of service
Styles of service: British (Silver Service), Butler, American, Russian, French, synchronised service
Setting the table where does everything go? For example, the difference between a salad fork and starter fork, soup spoon and dessert spoon..

Hot beverages

Coffee
Different types of coffees, know your espresso from you Macchiato.
Using/cleaning a Nespresso machine
Difference between Nespresso capsules
Teas and Tea service – including high tea

Flower care

Flower arranging
Watering and pruning
How often should you change your flowers?
General tips