Joining a new yacht can feel like being dropped into a well-oiled machine mid-spin. Every boat has its own rhythm, rules, and inside jokes — but if there’s one relationship that can make or break your onboard life and diet, it’s the one with your chef. I’ve seen it all. From wide-eyed deckies standing in the galley like they’re waiting for a backstage pass, to stews offering recipe suggestions during rush hour. If you’re new and want to keep the peace and get the best crew meals of your life, let me offer some galley-tested advice. Rule #1: Every chef has a name We all love being called chef — it’s a throw back to our land-based lives, when the title chef meant you were in charge of the kitchen. At sea, we are all humans who want that connection. I’ve worked on boats where deckies didn’t know my real name, they just called me chef for the whole season. Rule #2: The galley is not a café Don’t loiter in the chef’s domain. It’s not the social hub of the boat unless you’re bringing a coffee for the chef or helping with something useful. Want a gold star? Offer to take out the trash, wipe down a counter, or dry a few dishes without being asked. Trust me, these things are noticed and go a long way to getting an extra tasty treat.’ Rule #3: Small talk is dangerous during service If I’m plating for 10 guests and you decide it’s the perfect moment to share how your aunt makes the best lasagna, there might be some choice words about your aunty! Pick your time to chat. Rule #4: Don’t be that “special” crewmember We accommodate allergies and real dietary needs, but if your dietary preference changes daily based on your mood or trending TikToks, you’ll find yourself firmly in the “difficult” category. Shoutout to the vegan, dairy free, egg free, low sugar, gluten free guests who asked for cake every day. You know who you are. Rule #5: Phones down, be present We get if you want to snap a shot of my tuna tartare for Instagram, but while you’re fiddling with filters, someone else is waiting for their food. Be present, be useful, and carry two plates at a time! Most chefs I know are a bit rough around the edges, but are deeply loyal. Treat us with respect, and we’ll go out of our way to take care of you. I might even make your eggs the way you like them... without the sarcasm. Welcome aboard. You’ll figure it out.