Hub - Communication Breakdown on charter
Communication Breakdown on charter: The Recipe for Turning Smooth Sailing NOT into a Sinking ship by Tom Voigt. #24/0170.
Communication Breakdown on charter: The Recipe for Turning Smooth Sailing NOT into a Sinking ship.
by Tom Voigt
1. Technology is Just a Fancy Tool:
Whether you're using WhatsApp, a good old radio, or the Lost art of talking face-to-face, the medium is only as good as the information —you're putting into it. The clarity and precision of the message are key. Those daily huddles between the Chief Stewardess and the Head Chef? Not just a coffee break. If these two HOD don't chat about the day's game plan for the guests, you can kiss that "successful charter" goodbye.
2. Assumptions: The Mother of All Mess-Ups:
The service crew might think the chef’s got everything under control, and the chef? Well, they’re probably assuming the same about the service. This kind of mind-reading often results in info not being shared, leading to some epic fails. So, dear Chef, get those Breakfast-Lunch-Dinner menus printed out first thing in the morning—three copies, please (one for the galley, one for the Chief Stew pantry, and one for the Upper Pantry). Yes, we need 'that' much paper. On paper you have the chance to add notes and changes, timing, meat temperature, kids menú adds……
3. Transparent Communication: The Magic Sauce:
Whether you're in a restaurant, on a yacht, or on the moon, the service team should know what they’re serving, and the chef should make sure the service team has their facts straight. Clear, open communication is the secret to ensuring the guest actually gets what they ordered. Messing up dinner? Trust me, no one enjoys that awkward moment. I’ve learned the hard way, too many times, when guests got served the wrong dish because, surprise, no one was talking to each other.
The more we know about the likes, dislikes, and allergies, the smoother the service will be. Haven’t you ever had that moment when, oops, suddenly three vegetarians pop up at table? Or a guest with a severe almond allergy you didn’t know about? Or how about the new guy who doesn’t eat pork? Yeah, awkward. To avoid these cringe-worthy moments, double-check that guest list and clear up any doubts before they become disasters.
4. Responsibility for Communication:
Everyone on the team carries the weight of making sure info is passed on correctly and, you know, actually understood. If something doesn’t make sense, don’t just wing it—ask, clarify, repeat. Leaving it to chance is a recipe for disaster.
5. Overcoming Communication Barriers:
Sometimes it’s the little things—like cultural differences or the fact that someone’s English is more “creative” than functional—that cause misunderstandings. Be aware of these barriers and come up with ways to get over them, because we’re all in this together, right?
So the challenge isn’t to communicate more, but to 'communicate better'. That’s how you ensure everyone—whether in service, in the galley, or as the guest—knows exactly what to do or expect. Oh, and just a tip: Cheffies and Stewies, figure out which plates go with which dish beforehand. Having the right plates ready two hours before service? Genius. And if it’s a multi-course meal, label those plate types so they’re ready to match up with the right dish. Trust me, it’ll save a lot of headaches later.
Tom Voigt
Private Chef Tom Voigt is an internationally trained chef with a rich culinary background. He holds both an Austrian Chefs and Gastronomic Diploma and a diploma from the TFBS of Tourism in Tyrol, Austria. Raised in a German-Italian household, Tom’s passion for cooking ignited early in life, as he spent his childhood in his family's Italian restaurant in Germany. By the age of 12, he was already running the chef de partie station, balancing his culinary responsibilities with studying economics. Tom’s classical French and Austrian training forms the foundation of his cooking, but his approach is deeply influenced by his Mediterranean roots. He specializes in Mediterranean cuisine, placing a strong emphasis on the use of top-quality ingredients and allowing them to shine in every dish. Tom’s career spans decades of culinary exploration across the globe. His love for travel has taken him through Asia, the USA, and Africa, both as a chef and a backpacker. These experiences have deeply enriched his culinary style, blending traditional techniques with global flavors. His time working in top-tier international restaurants in Valencia, Spain, and at prestigious winter resorts in Switzerland and France has further honed his expertise. Before entering the yachting world, Tom served as Executive Head Chef for one of Germany’s largest tour and festival catering companies, where he crafted meals for legendary artists such as Carlos Santana, Neil Young, Pavarotti, The Rolling Stones, and many more. This unique experience taught him how to cater to a wide range of preferences while maintaining the highest standards of quality and presentation. Fluent in four languages—German, Italian, English, and Spanish—Tom easily adapts to diverse cultures and clients, offering a personalized culinary journey tailored to each guest’s tastes. His empathetic nature ensures that he listens carefully to the preferences of his clients, crafting dishes that not only meet but exceed their expectations. As Tom puts it, "Hospitality is not just a job—it’s a passion. When food stirs emotions, it becomes Art."