Tag Archives: hospitality industry

Green Juice

#AdrienneGang #GreenJuiceBattling the Green Juice

So as all of us are now aware on Episode 2 of Below Deck there was a serious, albeit comical, veggie debacle. To clarify, I received a separate preference sheet from each of the six guests. For anyone unfamiliar with what preference sheets are they are basically a list of demands that each guest fills out. It is impossible to know exactly what the guests will actually want when they are on board, but we use the #AdrienneGang #greenJuice BelowDeck information we have to prepare the best we can. That being said, the green juice was one item of hundreds and we had no way to anticipate what a green monster it would become.

I have worked on the health food side of cooking since he beginning of my career, so juicing is very familiar to me. The key is practice and efficiency. Juicing can be a time consuming process if you aren’t properly prepared.

Prep time 10 minutes makes 6 cups

2 cucumbers (peeled)#AdrienneGang #GreenJuice #BelowDeck
1 bag of spinach (rinsed)
1/2 pineapple rough edges cut off
3 kiwis (halved)
1 pear (quartered, stem removed, seeds cut out)
2 green apples (quartered, stem removed, seeds cut out)
1 bunch celery (root end cut off)
1/2 a lime
(Optional) 1 small piece of ginger for some kick

Juice. Stir. Ice. Enjoy.

The Beginning of an Adventure

#sunrise on board #dayslikethis in #oceanreef — at Ocean Reef Club.This truly marks the beginning of an adventure. I am so proud to be a member of the Honor crew and so happy to be a part of showing the world the amazing lifestyle that is yachting. I am nervous, but in the best way possible.

It’s always interesting to see how crew react to each other and the crew dynamic develops on board yachts, especially when everyone comes together at the last minute (which happens all the time). It’s impossible to predict how all of the personalities will work (or not work) sometimes as the case may be. Often, there is a lag time until everyone shows their true colors and you really get to see how people react under pressure. On yachts with lots of money on the line everyone feels the pressure. I feel like at the beginning in any new work situation you always want to put your best foot forward, it’s not always easy when you are literally living on top of each other.

 It may seem like over kill to come in as the chief stewardess and wield binders and manuals and rulers, but this job is not always as common sense at it seems. In yachting, as in any part of the hospitality industry, consistency in service is key. That principle is what the basis of our industry, especially on the interior, is founded on. It is no understatement to say that a vast majority of the time, despite the efforts and the hard work of ALL the crew on board, the reward we receive on these trips in the form of a tip is a direct reflection of the food and the service. Guests are quick to complain about inconsistencies in service, but I can’t remember the last time a guest thanked the deckhands for the great waxing job or the engineer for keeping the engines running or the light bulbs working. I don’t take the responsibility of service manager lightly because at the end of the day it still comes down to the guests.