Welcome to your Yacht steward/ess Exam.
The exam contains 60 questions and you have 1 hour and 30 minutes to answer all of them. Every question has only one right answer.
In order to pass the exam, you need to answer correctly at least 30 questions.
You will receive an email with the results.
1.
Bread plates go on which side of the place setting?
2.
True or false? When the guest arrives on board do you show them, them rooms and explain how is working: curtains, blinds, lights etc. with the iPad?
3.
You are in the middle of a busy charter and you are extremely tired and a bit sick of how some people in your department have not been pulling their own weight. A guest asks you are; your reply is likely to be:
4.
True or false? You don’t have to check the pockets in clothing as the person who owns the garment will have checked before putting it in the washing bag?
5.
Being ‘on watch’ when the yacht is at the dock means:
7.
You should slow the vacuum down when cleaning?
8.
What is the name of the crew area onboard where you will eat your meals?
9.
True or False? When the guests arrive for the first time on board do you serve them with welcome drinks?
10.
True or False? When the guests arrive on board do you advise them to leave them shoes in the shoe’s basket?
11.
How far should plates and cutlery be from the edge of the table?
12.
True or False? When serving drinks, serve the guest from their right?
13.
Unless a guest asks you to, you will address them:
14.
True or False? Caviar is an expensive luxury delicacy consisting of processed sturgeon roe?
15.
In a place setting, knife cutting edges should face which direction:
16.
Pollen from white lilies can be dabbed with a wet cloth:
17.
What is the definition of Hospitality?
18.
A starting salary for a steward/ess is:
19.
True or False? A professional crew member is always paying attention to what is needed and providing it before guests even know that they need it themselves.
20.
True or false? All departments onboard the super yacht should help out the other departments whenever required:
21.
Name three of the most common nationalities of crew working on super yachts?
23.
True or False? Lunch can be served with or without wine:
24.
What is the minimum size that super yachts can be?
25.
When cleaning carpet stains what must you NOT do:
26.
True or false? When the guests arrive on board do you take them luggage's and bring them to them rooms?
27.
Why is it important to learn the menu ahead of the meal service?
28.
When we are at sea, it is permitted to throw anything over the side of the vessel:
29.
Who has ultimate responsibility for the yacht and oversees all crew?
30.
Who is the most senior person in the Interior Department?
31.
What is the name of the contract that crew sign to protect the owners’ confidentiality?
32.
A mixture of baking soda and water is a fantastic mild and effective treatment for laundry items:
33.
A good general-purpose cleaner used onboard yachts is:
34.
When using a tumble dryer, you should:
35.
True or false? Guest laundry should be washed on a delicate setting or lower temperate than crew laundry
36.
The correct humidity in a Cigar Humidor is:
37.
The rules and regulations for preventing pollution at sea are commonly called:
38.
If you notice a stain remaining after the wash cycle, it’s ok to go ahead and put it in the dryer
39.
How do you stop guest laundry getting mixed up with crew laundry?
40.
When starting a new shift, you should do the following (choose one or more):
41.
If you don’t understand something on the menu, you should ask the:
42.
What two utensils are used to deliver Silver Service?
43.
One of the advantages of a buffet is:
44.
Small decorative snacks served with cocktails before dinner are called:
45.
Wines should not be stored in a normal fridge because:
46.
True or False? When serving food, serve the guest from their right?
47.
The sign of a fantastic espresso is:
48.
What type of photo should you have on your CV?
49.
When taking a cork out of a wine bottle it is important to:
50.
The role of the Interior Department is to facilitate the efficient, smooth running operation of the housekeeping and service onboard during guest and non-guest periods?
51.
What three qualities do you have that will make you a good server?
52.
How long should tea leaves be left in the pot of boiling water?
53.
Cleaning silver it is polished by the:
54.
During Silver Service, plates and flatware are changed from the left side?
55.
How many pages is a super yacht CV normally?
56.
A super yacht is a privately owned, luxury yacht and can be a motor yacht or sailing yacht.
57.
True or False? When the guests arrive on board do you serve them with welcoming fresh towels?
58.
Guests should pick up and use cutlery from which side?
59.
True or False? The foods served at breakfast differs depending on nationalities:
60.
If the guests make an unreasonable request, who should you tell? And why?
