The Triton

Stew Cues

Stew Cues: Advance service skills with detailed knowledge of menus

Stew Cues: by Alene Keenan Learning is one of the most important activities of your life. Most stews reach a point where they want to learn more sophisticated …

Stew Cues: Priceless collectibles on board require special care

Stew Cues: by Alene Keenan People collect things. People on yachts gather expensive things, and we take care of them. Porcelain, ceramics and art glass are …

Stew Cues: Mistakes in carpet care drive owners crazy

Stew Cues: by Alene Kennan The interior spaces of yachts are designed to be as comfortable as an owner’s or guest’s home. The furniture, textiles and …

Stew Cues: First challenge is to craft a catchy CV, resume

Stew Cues: by Alene Keenan As a newbie yachtie, the CV/resume is one of the first obstacles to conquer. It is a tool to communicate personal and professional …

Stew Cues: The Continental divide at the dining table is drawn on a ‘zigzag’

Stew Cues: by Alene Keenan When I have had the pleasure of having a meal with the crew while training on board a yacht, I often find non-U.S. crew staring at …

Stew Cues: Silver service protocol depends on preferences

Stew Cues: by Alene Keenan Stews frequently ask what is the correct way to perform silver service. There is more than one proper way to serve, whether from the …

Stew Cues: Brand legacies provide clue to service standard

Stew Cues: by Alene Keenan Thinking of luxury conjures words like “quality” and “price.” Luxury involves craftsmanship and intricate work. It is …

Stew Cues: Purity, traditional processing key to good tequila

Stew Cues: by Alene Keenan In my wine and spirits classes, discussing tequila usually elicits strong responses, both good and bad. Younger, inexperienced …

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: by Alene Keenan I recently helped outfit a yacht with glassware. The owners found a beautiful set of antique cobalt blue Baccarat glasses. Service …

Stew Cues: Serving cigars takes some know-how

Stew Cues: by Alene Keenan As a nonsmoker, cigar service onboard seemed intimidating to me at first. I’ve found crumbly, dried up cigars in some humidors, …

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Related Articles

Stew Cues: Learning to taste wine

Stew Cues: Learning to taste wine

Stew Cues: by Alene Keenan The ritual of wine service onboard includes the presentation of the bottle to the host, opening the bottle, …

Veteran stew launches online courses; first up, wine

Veteran stew launches online courses; first up, wine

By Lucy Chabot Reed Veteran Chief Stew Alene Keenan has launched an online wine course to help interior crew demystify the …

Stew Cues: First step in understanding wine is understanding grapes

Stew Cues: First step in understanding wine is understanding grapes

Stew Cues: by Alene Keenan Many people are overwhelmed and intimidated around wine. That is no wonder, considering the many vineyards, …

Triton Exclusives

Friends, colleagues remember captain

Friends, colleagues remember captain

By Lucy Chabot Reed Capt. Alan Bradley Shepherd died Aug. 15 of lung cancer. He was 50. In yachting more than 25 years, Capt. …

Triton Survey: Will you attend FLIBS?

Triton Survey: Will you attend FLIBS?

The latest results on our industry-wide survey: Will you attend FLIBS? 457 people have responded. More than half (55.58%) said they …

Triton’s new Captains Council draws high marks

Triton’s new Captains Council draws high marks

Publisher’s Point: by Lucy Chabot Reed Since COVID-19 set in, we have been unable to host our regular monthly in-person networking …

Girl power: Back-to-back river trips leave their mark

Girl power: Back-to-back river trips leave their mark

By Lucy Chabot Reed Capt. Kelly Gordon and her crew aboard the 75-Sunseeker M/Y Corporate Retreat had just come the long way around …