Crew Focus in Mallorca

Day in the Life: Diary of a Stewardess

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1103.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

06:00 – Rise and Regret

Bleary-eyed and already sweating. It’s going to be 34 degrees today and we’re anchored off Ibiza, which means the UV index is at skin-sizzling levels and the chief stew is already on her third espresso. I start my day with a silent prayer to the gods of lint rollers and linen spray.

07:00 – Breakfast Bingo

The guests want “something light.” Translation: seven kinds of fruit cut into exact geometrical shapes, almond croissants flown in from Paris, oat milk that we just realised expired last night (there’s only one brand they like and until today didn’t want it), and a cucumber sliced in a way that apparently only the former chef on that other boat knew how to do. Also Greek yogurt, some local honey “can you just go grab some from a farm shop or something?” (we’re at anchor), pancakes and bacon. And guess who’s got to tell the chef? Me. Yay.

08:30 – Laundry Round One

Eight towels, five bikinis, four kaftans, and one pair of board shorts with mysterious pink stains that I’m just going to ignore and toss into a delicates bag, all from one couple. The Miele washing machine beeps at me in German. I pretend not to understand and hit ‘Start’ anyway.

09:45 – Hydration Hysteria

Guests request eight still, six sparkling, four room-temp, two on ice, and one infused with chlorophyll and remorse waters. None will be drunk. Every single bottle will be left sweating on a table and then passive-aggressively complained about later.

10:30 – SPF and Stains

Clean the ridiculously shiny aft deck table. Again. I polished it before breakfast. Then I polished it after breakfast. I will polish it again in an hour. Every handprint is a personal insult. Every greasy paw mark from SPF 50+ is a battle scar. I could identify each guest by fingerprint at this point.

11:00 – Nap Ninja

Chief stew sends me for a power nap. Out cold in three seconds, achieve 29 glorious minutes of snoozle. I’m now better at sleeping to order than the military.

12:00 – Lunchtime Chaos

Salad for the ladies, three steaks for the lads. One child demands pasta shaped like dinosaurs. When informed that we have no dinosaur pasta, he cries. I cry internally. We agree on spaghetti but only if I arrange it like a volcano. I comply. Chef watches me get elbow deep in tomato sauce creating Mount Vesuvius, whilst filming it for his TikTok with a running commentary.

14:00 – Bedroom Ballet

Turndowns and towel swaps. I fluff pillows with military precision. I spritz lavender pillow mist like it’s holy water. I find a soggy sock under a guest’s mattress. I retrieve it with barbecue tongs and throw it into the angry Miele.

15:00 – Laundry Round Two

Someone’s used three towels to lie on for 15 minutes. They are now “wet” and must be washed. The chief stew just ironed 24 napkins that are unlikely to survive the first course.

16:00 – Stain & Blame

Emergency spot-clean of a wine spill in the salon. The culprit blames the “rough seas.” We haven’t so much as listed a millimetre in four hours. However, I smile and nod sympathetically.

17:30 – Sundowners & Shenanigans

Ten glasses polished. Ten more polished again because someone walked past and breathed near them. Tray service with mini crab cakes, which the guests say smell weird. They ordered them. Yesterday. And loved them. Chef laughs and puts them out for crew. They’re delicious. I’ve eaten seven.

19:00 – Dinner, Drama & Dress Codes

The theme is “Mediterranean chic.” The guests are all dressed up and we’ve changed into our evening uniforms which are not chic, or Mediterranean. The sun’s still screaming and we’re in black. Guests want five courses and want them fast so they can go ashore and go clubbing. Someone drops a knife. Someone else drops a glass. I drop the will to live. Face starting to ache from all the smiling. Sweat is gathering on my top lip like an unflattering moustache.

22:30 – Turndown Time

Remove chocolate wrappers from pillowcases. When did they have time to eat those? Straighten bedsheets like a hospital corner competition finalist. Remove mysterious bikini from the corridor. Don’t ask.

00:00 – Bedtime Breakdown

Lights out, handed over to night shift who will be waiting for the call to pick up drunk guests from shore in the tender in a few hours when they’re all Pacha’d out. Collapse into bunk. Consider joining a convent. Or a tattoo parlour. Or literally anywhere where no one ever says “I asked for Arctic meltwater and this tastes suspiciously Alpine?”

Repeat until charter ends or until you start answering the iron when it rings.

Crew Focus in Mallorca

Diary of a Chief Officer: The Deck Daddy and Diplomacy Referee.

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1097.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

05:45 – Briefing & Bracing

Up before sunrise, armed with black coffee and a clipboard. I scan the day’s schedule, check the weather, and draft a mental apology for whatever the bosun’s about to do to my maintenance plan.

06:30 – The First Radio Call

The bosun’s already radioed twice—once for a missing deckie, once because a beanbag has exploded. I haven’t even made it to the bridge. I say “Copy that” in a tone that suggests I’m reconsidering every life choice I’ve ever made.

07:00 – Deck Walk & Damage Control

Walk the deck, spot three things no one reported, and one that was “definitely fixed yesterday.” Quietly fix one myself because it’s faster than paperwork. Consider whether it’s too early for ibuprofen.

08:00 – Meeting with the Captain

Update the Captain on logistics, crew morale, and whether our youngest deckhand is still learning knots from TikTok. Discuss the guest itinerary, rest hours, and the philosophical question of whether the AV system is ever truly working.

09:30 – HR Mediation Round 1

Get pulled into a stew–deckie argument about cleaning zones. One claims she was “emotionally steamrolled,” the other insists he “can’t be controlled by rotas.” I channel my inner therapist and suggest they go clean literally anything.

11:00 – Safety Check & Document Doom

Update the maintenance tracker, adjust ISM checklists, and attempt to decipher the engineer’s handwriting on a service log. It reads “left widget thingy squawked.” That’s fine. Normal. Chief Stew radios: guests want the Captain. Captain says, “Tell them I’m in a meeting.” He’s on the sun deck ranking guest shoes.

12:30 – Lunch? Allegedly

Grab a tray of salad and eat it at my desk while emailing the management company about crew certificates. Interrupted: “Sorry, but the boss says the sun’s in his eyes—can we reposition the yacht?” Naturally. Because the Earth’s axial tilt is clearly our fault.

14:00 – Tender Ops Supervision

Coordinate guest drop-off. Spot a deckhand docking the tender like he’s playing Mario Kart. Offer polite correction. Mentally scream. Recoil a line myself. Smile. Die inside.

15:00 – HR Mediation Round 2

Resolve a spat between the bosun and sous chef about who’s been yelled at more this week. Hand them both a cookie and say I’m proud. I’m not. But they looked like they needed it.

16:30 – Paperwork, Policies, and a Panic Drill

Update the muster list. Schedule a fire drill. Chief Stew asks if it’s “mandatory.” I ask if breathing is. The alarm goes off; one deckhand dives for cover. Not wrong energy, just misplaced.

18:00 – Guest Sundowners & Subtle Supervision

Guests out on deck. Beanbags arranged. Bosun twitching. I linger nearby in case someone takes a selfie on the rail again. Intercept a stew about to light a lantern with hairspray. Crisis averted. Guests ask what my role is. I reply, “Safety officer, personnel manager, spare tender driver, floating therapist, professional apologiser.”

20:00 – Bridge Watch & Existential Reflections

Radar purring. Radio quiet. I stare at the horizon, wondering if I’ve become the human embodiment of “Don’t Ask Me, Ask the Captain.” The Captain, naturally, is making cocktails for the guests.

22:00 – Night Rounds & Final Emails

Walk the deck one last time. Spot a loose line, a towel over a radar dome, and someone’s socks on the aft steps. Send polite-but-deadly emails. Schedule tomorrow’s crew meeting: “How Not to Touch Anything You Shouldn’t.”

23:00 – Lights Out. Chief Mode Off.

Fall into bed still wearing epaulettes. Drift off planning my retirement—somewhere quiet, no radios, no beanbags, and absolutely no crew.

From the America’s Cup to the Captain’s Chair

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1094.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

From Olympic campaigns to two America’s Cups and a world championship title, Captain Nik Pearson has lived the high-adrenaline life of a professional sailor. Today, he’s at the helm of SY Unplugged, where he’s traded the chaos of race starts for the art of creating unforgettable holidays. But that competitive spark? It’s still burning—just redirected toward securing the best anchorage in the Med.

From the Start Line to the Sunsets

“I was a bowman in the America’s Cup—right up front where the cameras always found me,” Nik laughs. “Not ideal when you’re trying to sneak a nervous pre-race pee behind the sails, only to gybe and be met by a wall of press boats.”

He recalls a career full of high-stakes moments—being T-boned on a Swan 90, dangling off a spinnaker pole in 30 knots off Trapani—but also one defined by grit and camaraderie. “Every day was nerve-shredding, but the people made it special. Guys like Neil MacDonald, Santiago Lange, or Freddie Carr could lift the crew even after weeks of cold, wet training. The real leader isn’t always the helm—it’s the one everyone listens to because they want to, not because they have to.”

A New Course

After the 2007 Cup, politics and burnout pushed Nik away from racing. “An owner I’d sailed with asked me to captain a 24-metre yacht cruising the world’s best diving and climbing spots,” he says. “It was a dream gig until the 2008 crash killed the project—but by then, I’d crossed to the so-called ‘dark side’ for good.”

Now, his goals are less about podiums and more about perfection. “I’ve just shifted the competition. It’s about creating the best experience for guests—hitting the perfect anchorage, timing the Corinth Canal passage with sunset, or diverting around a storm without them even knowing. Every day has that edge, and I like to nail it.”

Racing Spirit, Charter Heart

When asked what’s harder—keeping a race crew sharp or keeping guests happy—Nik doesn’t hesitate: “Guests. A boatload of alphas trying to run the itinerary individually can be exhausting. I’ve learned to gather them as a group and let them decide collectively before they wear me down one by one.”

Yet he insists the rewards are greater. “It’s the people. Making guests cry happy tears, watching a junior stew grow into a pro, seeing a kid swim for the first time—those are wins that matter.”

Lessons at Sea

From his racing days, Nik carries forward two lessons. “Look after the little people,” he says. “On Cup teams, the shore crew and cleaners got the worst kit and least thanks—it killed morale. Now, I look after the lowest-ranked crew member first. When they feel valued, the whole team runs better.”

And then there’s the mantra of his old coach Jim Saltonstall:

‘Proper Preparation Prevents Piss Poor Performance.’

“The seven P’s are gospel,” Nik grins.

Finding Balance

Superstitions still follow him. “I always throw money into the sea for Neptune. Once it was a note because there were no coins aboard.”

And while he’s seen wild parties on both sides of the industry, one kind stands out: “There’s no party like an America’s Cup ‘oh f*** we’re out’ party. You’ve lost your job, home, and family in a day—but the pressure’s gone, and for one night, you’re free.”

What Makes a Good Owner

“Decency,” Nik says simply. “There are plenty of good boats, not many good owners. I’ve had the same ones for 12 years, and that loyalty means more than any bigger yacht. Boats are replaceable. Good owners aren’t.”

The Captain’s Compass

Asked what he’d tell his younger self, he smiles. “You can’t rush experience. Qualifications get you up the ladder, but experience keeps you there. Too many chase a Master 3000 but can’t read a sea breeze. Learn, watch, absorb—it all counts later.”

And the dream? “An explorer-style motor yacht going off the beaten path. Or an eco-sailing cat that pushes the limits with solar and regeneration tech. I like anything that moves the game forward.”

Before signing off, he adds one last thought:

“Don’t take life for granted. Live every day as if it’s your last—you never know when that day will be.”

Pull Quotes

  • “Racing is a drug and yes, I miss it every day. Now I just race for the best anchor spot.”
  • “The leader isn’t the helm – it’s the person everyone listens to because they want to, not because they have to.”
  • “You can’t rush experience. Qualifications get you up the ladder fast, but experience keeps you there.”
  • “Boats are easy to replace – good owners aren’t.”

Crew Focus in Mallorca

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1092.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

The Sommelier at Sea: How Yachts Are Upping Their Wine Game

By Erica Lay

Yachting has always been synonymous with luxury, but in recent years, the emphasis on food and drink has reached new, grape-soaked heights. Gone are the days of dusty bottles and hurried guesses at what might pair with grilled lobster. Today, top-tier yachts have fully embraced sommelier-level wine service, transforming their cellars and expanding the horizons of both guests and crew.

“You can’t just chuck a few bottles of Dom and a magnum of rosé in the fridge and call it a day,” laughs Tasha, a chief stewardess with a WSET Level 3 qualification under her belt. “Guests want pairings. They want stories behind the wine. And they want it served at the perfect temperature while they eat langoustine on a beach in Formentera.”

Many yachts have climate-controlled wine cellars and dedicated wine fridges, carefully calibrated to maintain the integrity of rare vintages through crossings and summer heatwaves alike. On one 60m charter yacht, the chief stewardess even collaborated with the designers during build to install gimballed shelving that prevents sediment disturbance in rough seas.

“It was either that or explain to a billionaire why his 1982 Mouton Rothschild tasted like soup,” she shrugs.

This evolution isn’t just about better storage. It’s about elevating the entire guest experience. Yacht chefs and interior crew are increasingly taking sommelier courses, working with wine consultants, and visiting local vineyards while docked in places like Mallorca and Menorca. Local sourcing has become a cornerstone of wine service onboard, and not just for cost efficiency. Guests love the story of the vineyard owner who hand-picks each grape, especially when they’re sipping that very wine on deck at sunset.

“We did a pairing dinner with wines from Binissalem last season,” says Pedro, a yacht chef from mainland Spain who spent a week visiting bodegas during the Palma winter refit. “The guests were blown away. They’d never heard of Mantonegro, and suddenly it was their favourite grape. Honestly I thought I knew Spanish wines but I was happy to be corrected — there’s a lot more to experience than Rioja!”

Bodegas like Biniagual, José L. Ferrer, and Can Axartell have become go-to sources for yachts wanting something hyper-local, while Son Mayol and Bodega Ribas offer full-on experiences for guests who want to dive deeper into the island’s wine scene. Some crews are now collaborating with Wine Industry Mallorca, a company that curates private tastings, vineyard visits, and cellar stocking with a strong focus on boutique producers and organic methods.

The challenge? Training and turnover. Not every stew joins the industry with a deep knowledge of vintages, tannins, or the difference between malo and Merlot. But many yachts are now bringing in onboard trainers or offering wine tasting sessions during their summer season cruising around different countries in the Mediterranean. In the world of high-end service, knowing your Montrachet from your Macabeo can be the difference between good and unforgettable.

“It’s not just about wine snobbery,” Tasha insists. “It’s about confidence. When you’re handing a guest a €5,000 bottle, you want to know you’ve got it right.”

And it doesn’t stop with the whites and reds. There’s growing demand for orange wines, low-intervention bottles, and even organic Mallorcan vermouth. Craft is in, and superyachts are expected to keep up.

“Guests are increasingly curious about natural and biodynamic wines,” notes Luca, a steward who recently completed his WSET Level 2. “They want to explore beyond the classic labels, and it’s our job to help guide them through that journey.”

Another trend? Wine experiences as part of the charter itself.

“Last summer we arranged a private vineyard tour and tasting in Alaró for a guest who wanted something truly local,” says Anna, a chief stewardess. “We even stocked the yacht with bottles from the same vineyard for the rest of the week. It was a hit.”

Training opportunities have expanded to meet this demand. Institutions like Onshore Cellars offer WSET Levels 2 and 3 courses tailored for yacht crew, providing comprehensive education in wine styles, service, and pairing.

“Taking the WSET course was a game-changer for me,” says Emily, a junior stewardess. “It gave me the knowledge and confidence to discuss wines with guests and make informed recommendations.”

Some yachts are collaborating with wine suppliers who offer bespoke training sessions onboard, ensuring the crew stays updated with the latest trends and techniques in wine service. Others are experimenting with digital wine lists and pairing apps that help match cellar stock with daily menus, a high-tech touch that’s proving surprisingly useful.

Whether it’s a bespoke wine pairing under the stars or a story-rich bottle from a local vineyard, the wine game at sea is no longer an afterthought.

It’s a performance — and the crew are nailing their lines, one perfectly poured glass at a time.

Crew Focus in Mallorca

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1085.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

𝑫𝒂𝒚 𝒊𝒏 𝒕𝒉𝒆 𝑳𝒊𝒇𝒆: 𝑫𝒊𝒂𝒓𝒚 𝒐𝒇 𝒂 𝑩𝒐𝒔𝒖𝒏

By Erica Lay

𝟬𝟲:𝟬𝟬 – Coffee & Contemplation

Awake before sunrise. Not out of virtue, just stress. Pour instant coffee into my reusable water bottle because the stews have commandeered all the mugs again already. Check the deckhand roster, the to-do list, and the weather. Realise the only thing more unpredictable than the forecast is the junior deckhand’s ability to coil a line.

𝟬𝟳:𝟬𝟬 – Washdown Supervision (and Existential Oversight)

Deckhands are already scrubbing the bow like their lives depend on it. One is polishing the cap rail in a circular motion. We’ve been over this. I correct him with the kind of dead-eyed calm only caffeine and trauma can produce. The junior deckhand asks if we can “just use a pressure washer on the varnish.” I smile. He’ll learn. Deckhand 3 asks if we “really have to rinse the salt off every day.” I say no. Just every day we want the boat not to dissolve.

𝟬𝟴:𝟭𝟱 – The First Crisis of the Day

Chief stew radios in: “The guest thinks the kayak smells weird.” Deckie 2 looks panic-stricken. I tell him to Febreze it and act like it’s normal. Because on this boat? It is.

𝟬𝟴:𝟮𝟱 – The Second Crisis of the Day

I ask who used the stainless polish on the cushions. No one makes eye contact. I now understand how substitute teachers feel.

𝟬𝟵:𝟯𝟬 – Toy Time

Break out the tender, SeaBobs, SUPs, and enough inflatables to qualify us as a bouncy castle company. I supervise while the junior deckie fumbles with a lashing strap like it’s a Rubik’s Cube made of elastic.

𝟭𝟬:𝟰𝟱 – Training Time (aka Herding Cats)

Try to run a knot-tying session. Deckhand 3 asks if he can “just watch a YouTube video instead.” I pause long enough to make them uncomfortable, then carry on. They’ll thank me when they’re trying to tie a bowline in 40 knots in front of guests whilst crying inside.

𝟭𝟮:𝟯𝟬 – Lunch and Logistics

The chef offers “crew salad.” That’s code for lettuce, rage, and the lingering shame of yesterday’s pizza. I eat half, pretend I’m full, and then write up tomorrow’s deck job list while staring out the porthole like a prisoner in a luxury jail.

𝟭𝟰:𝟬𝟬 – Supervised Polishing (Emotional and Physical)

Time to teach the team the art of stainless without streaks. Deckie 1 uses half a bottle of polish on a single handrail. Deckie 2 is polishing a stanchion that doesn’t exist. Deckie 3 is missing. I find him rearranging fenders to “make them look vibey.” I die a little inside.

𝟭𝟲:𝟬𝟬 – The Anchor Ballet

Guests want to move the boat “just a little” for the sunset view. Anchor up. Anchor down. My radio explodes with questions like “Is this good?” No. It never is. But we move anyway because the boss saw a dolphin, and now we’re chasing a National Geographic moment.

𝟭𝟵:𝟬𝟬 – The Beanbag Ordeal

We set up for sundowners on the bow. The wind picks up. A beanbag hits a guest in the face. Everyone looks at me like I summoned it. I swear I didn’t. I wish I had that kind of power. A guest asks what I actually do all day and if working on a yacht is “like being on an endless holiday”. I answer with a laugh that sounds suspiciously hysterical.

𝟭𝟴:𝟯𝟬 – When the Sun Goes Down

A guest asks me what time the sunset starts. I point at the sky, and tell them “when the sun starts to go down.” They nod like I’ve revealed a deep maritime secret.

𝟭𝟵:𝟬𝟬 – Evening Checks and Barely Contained Despair

Run the deck checks, tie a perfect cleat hitch (to show off), and fix the flagpole that Deckie 2 somehow dislodged while “adjusting the ensign height for aesthetic balance.” I make a note to revoke his access to adjectives.

𝟮𝟬:𝟯𝟬 – Night Mode Engaged

The deck crew eat a late dinner in five minutes of silence broken only by someone whispering, “I can’t feel my hands.” I tell a joke. No one laughs. Deckie 1 says “Ok Boomer.” I’m 27. Good times. I live for these bonding moments.

𝟮𝟯:𝟬𝟬 – Day’s End. Kind of.

Final check of the toys, the lines, the fenders, and my sanity. Realise I’ve walked 14,000 steps and achieved inner peace through sheer repetition. Tomorrow: same chaos, different stains.

𝟬𝟬:𝟬𝟬 – Lights Out

Lay in bed wondering if I remembered to tie off the tender’s secondary mooring line. Decide I probably did. Fall asleep halfway through the mental checklist. Dream of a crew that understands chamois technique and respects the beanbags.

Let me know if you’d like a companion visual, crew illustration, or social media version of this diary—this deserves to go viral.

Crew Focus in Mallorca

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1080.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

Part 2: Small Marinas, Big Charm – More Under-30m Gems in Mallorca

Last week we checked out some great options for marinas offering lovely surroundings and excellent services for vessels under 30m, but we really only scratched the surface. Let’s check out a few more tucked-away favourites around the island.

Real Club Nàutic Port de Pollença (RCNPP)

Location: North Coast | Max Length: 25m | Draft: 3m | Berths: 375

Heading north, RCNPP is a more laid-back sibling to the busier Alcudia. Located in a wide bay loved by sailors and windsurfers, this marina has a welcoming, unhurried feel. There’s a good mix of services, a decent shipyard if you need repairs, and the town is refreshingly unspoilt.

  • Local tip: Grab fresh bread and pastries from the legendary Formentor bakery and picnic along the pine-shaded promenade.
  • Dinner pick: Stay – part restaurant, part institution, right on the water.
  • Want more culture? Take a short trip inland to the charming town of Pollença.

Porto Petro

Location: South-East | Max Length: 25m (RCNP), 12m (Puerto) | Draft: 3m+ | Berths: 200+

Tiny but mighty, Porto Petro is one of the island’s most picturesque mini-marinas. The vibe? Quiet luxury. Think well-heeled locals, no loud beach clubs, and a calm bolt-hole vibe for those wanting to slip under the radar.

  • Eat here: Restaurante Norai is a local favourite.
  • Explore: Walk to Mondragó Natural Park for a peaceful swim in protected crystal-clear waters—well away from the jet ski brigade.

The Real Club Náutico Portopetro accommodates up to 25m vessels, whereas the adjacent Puerto de Porto Petro handles yachts up to 12m.

Port d’Andratx

Location: South-West | Max Length: ~30m | Draft: ~4m

While Puerto Portals steals headlines with designer boutiques and Bentley-lined docks, Andratx offers scenic beauty, solid facilities, and a mellow, slow-living vibe that makes you forget what an email inbox even is.

  • Dinner options:
    • Oliu for something elegant
    • Bar Central for a proper, no-frills menú del día
  • It’s also a great base for exploring Mallorca’s wilder western coast.

Colònia de Sant Jordi

Location: South Coast | Max Length: ~20-25m | Quiet Marina

Once a humble fishing village, Colònia de Sant Jordi has grown into a laid-back stopover with easy access to some of Mallorca’s best beaches, including the iconic Es Trenc.

  • Seaside stroll: The promenade here is perfect at sunset.
  • Sundowner spot: Cassai Beach House has atmosphere in spades.

The marina is small but peaceful—and often overlooked by those heading to louder ports.

Cala Ratjada

Location: North-East | Max Length: ~25m | Solid Facilities

Yes, it’s popular with northern European tourists, but don’t write it off. The harbour area is pretty, the facilities are solid, and the surrounding coastline hides many coves to explore by tender.

  • Eat here: Ca’n Maya – excellent grilled fish and a view of the working harbour.
  • Worth the detour: Hidden calas and sea caves just around the corner.

⚠️ 

Remember:

 Book Ahead!

As mentioned last week—the bigger your yacht, the more you need to plan ahead. The joy of these smaller marinas is that they’ll often try to squeeze you in… whereas Palma might laugh you off the phone if you didn’t book seven months ago.

Worst case scenario? Drop anchor in one of the nearby bays and tender in for dinner. Speaking of anchorages…

Stay Tuned for Part 3:

🚤 Our Guide to Mallorca’s Best Anchorages – dropping next week!

Crew Focus: How to Deal with Orca Encounters

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1067.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

By Erica Lay

Encounters with orcas off the Iberian Peninsula have gone from rare curiosities to nerve-jangling realities for sailors cruising the region — and for yachts crossing the Atlantic through the Gibraltar Strait into the Mediterranean.

According to the Cruising Association, over the past five years, 15 members of a resident orca pod have been targeting yachts and causing varying levels of damage, including sinking six vessels. While scientists continue to puzzle over the whales’ motivations, there’s one thing most skippers agree on: better safe than rudderless.

Here’s what you can do to reduce your risk.

1. Know Before You Go

Check the latest incident reports and navigation warnings. The GTOA (Atlantic Orca Working Group) updates maps showing recent interactions, and the GT Orca app makes route planning easier. The Facebook group Orca Attack Reports (76,000+ members) is another good source of real-time sightings.

2. Alter Your Course

If orcas are spotted nearby, change your route immediately. Steer perpendicular to their path, slow to under 5 knots, and disengage autopilot. Stay closer to shore in shallower waters if possible.

3. Go Radio Silent

Turn off depth sounders and echo-sounders. There’s speculation these pings may attract orcas. While unproven, many sailors who’ve passed without incident sailed in “stealth mode.”

4. Don’t Feed the Drama

Stay calm, stay out of sight, and avoid noise or interaction. Don’t wave, shout, or try for a selfie. If possible, discreetly record dorsal fins for identification.

5. Avoid Sailing Solo

If possible, sail with a buddy boat or flotilla. Orcas appear less likely to approach groups of yachts.

6. Consider Reinforcements

Some skippers fit protective cages over rudders or use decoy rudders. These DIY solutions vary in success, but they show how seriously the risk is taken.

7. In the Event of Interaction

Wait it out. If you don’t feel bumps and the orcas move on, check steering and continue at a safe speed. If steering is lost, call the coastguard and request a tow.

8. Report Everything

If you have an encounter, file an Orca Iberica Reporting Form. More data helps scientists understand and address the behaviour.

9. Don’t Try to Outswim Them

You won’t win. Keep your pace slow and steady, follow the guidelines, and let the authorities handle it if you lose steering.

For now, the best defence is awareness, preparation, and calm execution. Until we fully understand these behaviours, respond with respect and reason — they may target your rudder, but you don’t have to lose your sense of direction.

Resources:

Crew Focus: Killer Instincts

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1061.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

Killer Instincts: Why Are Orcas Targeting Yachts?

By Erica Lay

It sounds like something out of a nature docudrama: orcas, sleek and intelligent apex predators, seemingly developing a taste for yacht rudders. Nom nom. But for many sailors navigating the Bay of Biscay, the Portuguese coast, and down in the Gibraltar Strait, it’s become an increasingly serious concern. In recent years, dozens of incidents have been reported of orcas—also known as killer whales—ramming sailboats, damaging rudders, and in some cases, rendering vessels completely inoperable.

So what’s going on? Are orcas just having a bit of fun? Are they playing, hunting, protesting, or perhaps just showing off to their mates? Theories abound, and the truth might be somewhere in between.

“I was off the coast of Barbate when we felt the first hit,” says Tomás, a local skipper from Algeciras in the south of Spain. “At first I thought we’d struck debris. Then came the second blow, and I saw the fin. It was surreal. They weren’t aggressive exactly, but they weren’t shy either.”

Marine biologists suggest several possible explanations. Some believe the behaviour is playful—orcas are known for their curiosity and complex social interactions. Juvenile orcas, much like human teenagers, push boundaries regularly to see what they can and can’t get away with. Others argue that it’s a learned behaviour, perhaps triggered by a negative experience one whale had with a rudder, which is now being copied and taught to others.

So could this behaviour be, in fact, revenge? In 2020, a juvenile orca known as White Gladis was reportedly injured by a boat. Since then, attacks have increased in the region. While no one can confirm a direct connection, the idea of a retaliatory movement among whales has captured public imagination—and the headlines.

“They’re not out to get us,” says one anonymous yacht captain. “But they are smart, they know where the rudder is, and they’re not just bumping the hull for fun. It’s deliberate. They seem to know what they’re aiming for and I’ll be honest, it’s unnerving.”

That’s one way to describe it. All sounds a bit Jaws 4, doesn’t it?

Some orcas appear to go straight for the kill—well, the steering, anyway—snapping rudders off in minutes. Others simply circle the yacht, poke and prod with their noses, or slap their tails. No two encounters seem to be exactly alike, which only adds to the intrigue and anxiety.

Meanwhile, sailors are being urged not to panic. Marine organisations have published guidelines for what to do during an orca encounter:

  • Slow down
  • Disengage the autopilot
  • Don’t shout or bang on the hull

Essentially: don’t give them a reaction.

(We’ll talk more about this next week, but that’s easier said than done when your helm suddenly stops working mid-crossing.)

One charter skipper out of Cádiz recalled a particularly tense encounter:

“They stayed with us for over an hour. Just circling, nudging. One of them gave the rudder a solid knock and then drifted off. It was like it was testing us—seeing how we’d respond.”

Whether it’s teenage rebellion or strategic sabotage, the orcas have become a talking point from marina bars to marine biology labs.

At the end of the day, we’re in their backyard—so is this something we just have to put up with?

A spokesperson from Sea Shepherd France thinks so:

“We are just their guests. This is their home. We are passing through.”

For now, the phenomenon remains largely a mystery. Researchers are calling for calm and cooperation between sailors and scientists. Efforts are underway to track the orcas’ behaviour, while sailing associations are advising yachts to avoid certain hotspots and to sail in groups when possible. Some even suggest carrying decoy rudders or noise deterrents—though the long-term efficacy of these methods is still up for debate.

In the meantime, crew operating in known orca zones are keeping their fingers crossed—and their rudders reinforced.

“You respect the ocean, and you respect the animals in it,” says a small sailboat owner who was recently targeted. “But if they’re going to start dismantling our boats piece by piece, we’ll need more than respect. We’ll need a plan.”

Stay tuned for Part Two: How to Deal with Orca Encounters.

Always On, Always Behind

With Courtesy of Erica Lay &#25/1058.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

Always On, Always Behind: The Social Media Pressure Cooker for Superyacht Crew

There was a time when being a good crew member meant showing up, staying switched on, and keeping your uniform clean-ish. (Depending on department. Free tip: don’t give engineers a white shirt.) You worked hard, earned your stripes, and if the season was good, maybe clocked up a decent tip or three, a bit of a tan, and a few cracking stories to tell at the crew bar.

These days? It’s not enough to just, well, be good, you have to look good doing it, post about it, hashtag it, and somehow be building a lucrative side hustle in your downtime too.

Welcome to the age of chronic overachievement, fuelled by social media and filtered through the lens of highly curated yacht life. And make no mistake, it’s taking a toll on crew morale, expectations, and mental health.

The Cult of Comparison: Everyone’s Yacht Life Looks Better Than Yours

Social media has always been a highlight reel, but in yachting, that reel comes with superyachts, designer sunglasses, endless magnums of Minuty and Miravall, and sunsets off the Amalfi Coast. It’s a potent cocktail of envy and ambition. Scroll through any crew feed and you’ll see the same themes: jaw-dropping destinations, generous guest tips, and photogenic crew, bonding in exotic places.

What you don’t see are the back-to-back boss trips and charters with no time to breathe in between, the 18-hour days, the engineer crying in the laundry room over a broken steamer, or the deckhand trying to patch a tender in 40-degree Mediterranean heat while hungover and mildly concussed after last night’s sleep deprived stumble into the door frame coming off a 3am watch. You don’t see any of the toxic crew politics, the broken sleep, the high season panic attacks, or the quiet fear that they’re not doing enough, or simply being enough.

This constant, controlled and thoughtfully edited stream of other people’s “yacht life” creates a distorted sense of what success actually looks like. You start questioning why your own experience doesn’t match the vibe. Why you’re not working on a 90m with a beauty fridge and a Brazilian masseuse who’s happy to spend her time massaging crew (as IF), why you’re not getting tips in envelopes thick enough to stand up on their own, why you haven’t yet been flown to Dubai on a private jet just because the guest liked your face and thought you’d be fun to shop with.

All this storytelling fuels a subtle but relentless anxiety: the idea that if you’re not constantly moving forward – higher rank, bigger boat, flashier itinerary, heftier tips, more famous guests – you’re somehow falling behind. And it doesn’t help that the more stylised the posts become, the less you feel like your reality is valid or worth sharing.

Hustle Culture Hits the High Seas

It’s not enough to just do your job well anymore. Excellence is expected, and then some. These days, crew are expected to be multi-hyphenates: stewardesses doubling as yoga instructors, masseuses, hairdressers, nail techs and nutritionists, deckhands who can shoot and edit drone footage, whilst teaching kitesurfing, diving, and are e foil pros, engineers offering crypto tips over dinner, and chefs conjuring up tasting menus whilst simultaneously churning out TikToks from a galley the size of a shoebox.

Side hustles used to be something you picked up after the season. Think more of an exit strategy for life after yachting. Now they’re practically a crew trait. These extra gigs have become a badge of ambition worn with pride (and just a hint of panic). There’s pressure to monetise your hobbies, turn every skill into a service, and somehow “build your brand” while doing turndowns and fighting mould in the guest showers. If someone had said to a yacht crew ten years ago “what’s your brand” they’d probably have said “Marlboro Lights?” and wandered off, slightly bemused, to get another beer out of the eski. The times, well they be a changin’.

But here’s the thing no one’s saying: most crew are already maxed out. After crazy long days on charter, you’re lucky if you have enough cognitive function left to get a sandwich from a plate to your face without giving yourself a black eye, let alone crack on with your design of a passive income stream. The expectation to constantly do more in your spare time creates a creeping sense of inadequacy. Like if you’re not side-hustling, upskilling, or posting about your growth journey (oh please), you’re somehow lazy or falling behind your peer group. You’re failing at life. Can’t we just have a kip? Chat with a friend? Doomscroll funny dog videos until we nod off and drop the phone on our face?

And while ambition is great, the constant push to “add value” or “upskill” (hello again, LinkedIn buzzwords) is frankly just exhausting. There’s a fine line between healthy progression and a quiet identity crisis. You can only chase the illusion of having it all (at once) for so long before you crash.

Rest is no longer seen as recovery. It’s seen as wasted time. And in yachting, where burnout already simmers just beneath the surface, that mindset is an extremely slippery slope.

The Below Deck Delusion

We can’t talk about distorted expectations without addressing the big fat elephant in the room: Below Deck. On paper, it’s been a PR dream, right? They’re bringing the superyacht industry to a global audience, sparking interest in maritime careers, and providing endless “what not to do” material for green crew.

But let’s be honest… it’s also warped the industry’s image beyond recognition.

Remember the days when you could say to someone at home, “I work on a superyacht” and they’d look at you like you’d grown a second head and have absolutely no idea what that even meant? Good times. That was the golden era, when working on a billionaire’s floating gin palace held a delicious sense of mystery and magic.

Now? Say those same words and the reply is instant: “Oh right, like Below Deck.” And you have to fight every fibre of your being not to punch them in the face and scream, “No! It’s NOTHING like Below Deck!”.

Thanks to our friends at Bravo, new crew arrive expecting drama, chaos, designer uniforms, instant fame, and six-figure tips for getting out of bed. Meanwhile, the new-money Below-Deck-fan-guests show up assuming their charter includes flirtatious stews, shirtless deckhands, crew sexscapades, tears, tantrums and a guaranteed meltdown over dinner service. Nightly. The line between scripted television and real-life professionalism has become alarmingly blurry.

But here’s the truth: most of us aren’t throwing wine glasses or storming off docks. Even if we want to. And sometimes, we really, really want to. Instead, we’re quietly managing rotas, battling provisioning logistics, and praying the stabilisers hold through the lunch main course. There’s no theme music. No confessional interviews. Just long hours, hard work, and the occasional war with a vacuum cleaner/Thermomix/bow thruster/generator etc.

Below Deck sells disorder as normality, and glamorises a version of yachting that prioritises performance over professionalism. Worse still, it feeds into the social media cycle, because now normal crew feel the expectation to make their own life look just as outrageous, successful, and story-worthy in order to satisfy their social media audience and stay relevant online.

The reality? The best crew are usually the least dramatic. They don’t need camera angles or cocktail-fuelled conflict. They just quietly deliver exceptional service and keep the yacht, and the team, running like a beautifully understated Swiss watch.

Burnout in the Age of Overachievement

When every time you pick up your phone to have a little mindless scroll the algorithm delivers you the brutal message that everyone else is doing better than you are, looking sexier, earning more, or climbing the social and career ladders faster, it’s no wonder crew are feeling the strain. It’s not just the physical exhaustion of the job, it’s the mental weight of not measuring up to a moving target that doesn’t even really exist.

We’re talking about a deep, creeping, niggly fatigue that doesn’t go away with sleep. That tight feeling in your chest when you open Instagram on a rough week and see another stew living her heavily filtered “dream charter life” with tip envelopes (#sograteful), perfect lighting, and inspirational captions. You were proud of how you handled that last bossy charter guest, but now you’re questioning if you’re even doing enough.

That’s the thing about overachievement culture, it’s a nasty little beast that’s never satisfied. The goalposts move. The dopamine hits wear off. Eventually, even your wins stop feeling like wins when you’re in a constant battle of comparison.

Burnout used to be the result of long hours and intense pressure. Now it’s compounded by digital noise and the need to keep up, not just professionally, but publicly. And because we work in a world where perception can equal opportunity, there’s even more drive to play the part.

The result? Crew who are highly capable but secretly crumbling. Exhausted, anxious, and stuck in a loop of comparison and self-doubt, all while posting beach photos and pretending they’re fine.

Burnout isn’t always dramatic. Sometimes it’s quiet. It’s the feeling of not caring anymore. Dreading your next trip, even though this is the job you always wanted. Wondering if you’re cut out for it, just because you’re not smiling for the camera or launching your fifth personal venture while running on four hours’ sleep and half a can of dry shampoo.

It’s okay to be tired. It’s okay to not be chasing a “next step” for once. And it’s okay to admit that the pressure isn’t just coming from the boss, it’s coming from the phone in your hand.

So… What Can We Do About It?

First off, we stop pretending.

We stop pretending that everyone is thriving. That every season is the best one yet. That if you’re not double-tasking your charter job and your side project and your personal brand, you’re somehow doing it wrong. That’s just not real life, and the longer we play along, the more pressure we pile on each other.

There’s power in being honest. In saying, “I’m knackered and I want to just lie on my bunk and binge watch a whole season of housewives on my day off.” Or “This job is amazing, but also it’s really hard and sometimes I want to scream.” There’s power in resisting the urge to filter every moment into something worth posting.

The best way to push back against hustle culture and chronic comparison? Value what you do, even if no one else sees it. If it doesn’t go on social media, did it even happen? Spoiler alert: yes, it absolutely did! There’s a real freedom in not posting everything online. Try it.

Also make sure to stop and find pride in the small wins. The well-packed guest suitcase. The avoided provisioning meltdown. The crewmate you quietly helped through a bad week (without posting a sad face selfie to tell everyone how you don’t want praise because you’re just being a good person #payitforward).

Success doesn’t always have to be loud, glamorous, or Instagrammable. Sometimes it looks like a clean uniform, a respectful team, and a good night’s sleep.

As an industry, we need to make space for crew to just be crew, not personal brands, not content creators, not constant performers. There’s nothing wrong with ambition. But ambition without rest, realism, and the occasional reality check? That’s just burnout with better lighting.

So, take the pressure off. You don’t need to prove anything to anyone, least of all to a scrolling audience who don’t know the difference between back-to-back and a breakdown.

Work hard. Rest harder. And if you’re going to compare yourself to anyone, let it be the version of you that started out in this industry: green, nervous, and hopeful. Because you’ve come a long way. Even if you didn’t post about it.

Sustainability on Superyachts

With Courtesy of Erica Lay & The Mallorca Bulletin. #25/1056.

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

Sustainability on Superyachts: Implementing Green Practices

The yachting industry, long synonymous with luxury and indulgence, is increasingly embracing sustainability as a core value. As environmental awareness rises, yacht owners, builders, and operators are taking meaningful steps to reduce their ecological footprint. From cutting waste and adopting eco-friendly technologies to promoting responsible cruising, the superyacht sector is making real strides toward a greener future.

Waste Reduction

One of the primary pillars of superyacht sustainability is effective waste management. Yacht crews are now expected to minimise waste at every stage and ensure proper disposal both at sea and ashore.

1. Recycling Programs

Most modern superyachts now operate comprehensive recycling systems onboard. Separate bins for plastics, glass, paper, and metals help crews sort waste efficiently, ensuring it is handled appropriately upon reaching port. Marinas across the Balearics, especially in Mallorca, are well equipped with bins for proper disposal.

2. Waste Compactors

Larger yachts often install waste compactors to reduce the volume of onboard rubbish. This not only makes storage more manageable but also decreases the frequency of offloading waste. Smaller yachts, where space remains a premium, are less likely to feature these systems.

3. Composting

Some yachts are now equipped with composting units to process food waste and other biodegradable materials, reducing landfill contributions and providing a more sustainable alternative for organic refuse.

4. Reusable and Biodegradable Products

A growing number of crews are switching to reusable water bottles, shopping bags, and storage containers. Alongside this shift is the adoption of biodegradable cleaning products and toiletries, helping reduce the release of harmful chemicals into the marine environment.

Eco-Friendly Technologies

Technology is playing a critical role in pushing the superyacht industry toward a lower-impact future. Many new builds—and refits—are incorporating systems that reduce energy use and emissions.

1. Hybrid Propulsion Systems

Hybrid systems that combine diesel engines with electric motors are becoming more common. These systems offer quieter, cleaner cruising, especially in environmentally sensitive areas, and dramatically reduce overall fuel use.

2. Solar Panels

Solar panels are being fitted to supplement power for auxiliary systems like lighting and electronics. While not yet powerful enough to run the whole vessel, they offer a clean energy boost and reduce reliance on fossil fuels.

3. LED Lighting

LED systems consume less energy and last longer than traditional incandescent bulbs. Most superyachts are now outfitted with LED lighting throughout, reducing both energy demand and maintenance.

4. Advanced Water Treatment Systems

Modern superyachts often include systems to purify and reuse water. These technologies treat greywater and blackwater onboard, allowing for safe discharge or reuse and reducing the need to draw from natural sources.

Responsible Cruising

Sustainability extends beyond the yacht itself to how and where it is used. Owners and crews are adopting cruising practices that minimise their environmental impact.

1. Eco-Friendly Destinations

Charter itineraries now increasingly favour locations that prioritise environmental protection. Visiting marine reserves and supporting local eco-projects can directly benefit fragile ecosystems.

2. Slow Cruising

Reducing cruising speed cuts fuel consumption and carbon emissions. It also lessens underwater noise pollution and limits disturbance to marine life—a win-win for planet and performance.

3. Anchoring with Care

Dropping anchor can cause irreparable damage to the seabed. Crews are now trained to use mooring buoys where available or anchor only in sandy areas to avoid harming sensitive environments like seagrass meadows. Around Mallorca, awareness of Posidonia seagrass is vital—violations can lead to significant fines, so knowing local laws is essential.

4. Marine Wildlife Protection

Yachts are implementing procedures to avoid disturbing marine wildlife. These include observing legal distance zones from marine mammals, reducing engine noise, and respecting wildlife protection laws in different regions.

A Greener Future for Yachting

The superyacht sector is taking significant and commendable steps toward sustainability. With smarter waste strategies, advanced green technologies, and more conscious cruising habits, the industry is evolving to meet today’s environmental challenges.

These initiatives not only help protect the world’s oceans and coastlines but also redefine what luxury means at sea. The future of yachting is no longer just about elegance—it’s about responsibility, innovation, and preservation.