Skipper Services

On the website of our business partner SailCrew, you can select the skipper that best suits your crew and preferences.

General rules for skipper duties and rights

The following rights and obligations serve as guidelines and apply to skippers engaged through SailCrew in classic bareboat charter operations.
The skipper is provided via SailCrew and operates in accordance with the charter company's rules and this regulation.
The skipper is responsible for the safety of the vessel and crew, as well as maintaining a professional and respectful relationship with clients.

SKIPPER'S DUTIES

At the base:
• Arrive at the marina as early as possible, no later than two hours before official client embarkation.
• Inspect the vessel together with a charter company representative according to the inventory checklist and check all systems and equipment.
• Welcome clients at the charter office and escort them to the vessel.
• Assist clients with luggage during embarkation.
• Present accommodation on board and assist with cabin allocation.
• Conduct a safety briefing (welcome drink optional): explain onboard rules, potential risks, emergency procedures, and locations of safety equipment.
• Present the navigation plan, agree on the cruising area and route, and explain the weather forecast.
• Accommodate client route preferences where possible, with professional skipper guidance.
Note: The agreed route may change due to weather conditions, safety reasons, or force majeure.
• Inform clients about this regulation and the scheduled return time to base.

Daily duties:
• Wake up at 07:00; be available to clients from 08:00 (guideline).
• Inform clients about weather conditions and daily itinerary before departure.
• Maintain deck cleanliness and shared areas.
• Manage waste and fresh water responsibly.
• Finish navigation at least one hour before sunset, except in exceptional circumstances.
• Regularly check vessel systems and condition.

During navigation / general:
• Safety of crew, clients, and vessel is always the top priority.
• Continuously monitor weather conditions and adjust plans accordingly.
• Maintain professional appearance, hygiene, and order.
• Be polite, communicative, patient, and correct at all times.
• No alcohol or illegal substances during navigation or duty.
• Avoid sensitive topics (politics, religion, nationality).
• Operate the vessel according to good seamanship principles.

Return to base:
• Return the vessel according to base instructions and on time.
• Report any damages or technical issues.
• Professionally say farewell to clients.

SKIPPER'S RIGHTS
• Right to a cabin and use of onboard toilet facilities.
• Minimum of 8 hours rest per day.
• Three meals per day, at least one hot meal.
• Maximum 5 hours of navigation per day, except in exceptional circumstances.
• Maximum three nights at anchor, exceptions based on skipper's assessment and safety conditions.

HOSTESS DUTIES

At the base (before guests arrive):
• Arrive at the marina on Saturday as early as possible, no later than two (2) hours before the official guest check-in.
• Together with the skipper, inspect the galley/kitchen, bathrooms and accommodation areas of the yacht.
• Ensure the yacht is equipped with all necessary dishes and kitchen supplies (according to the inventory list).
• Before guests arrive, do the provisioning according to the preference list – if ordered.
• Welcome guests onboard with a welcome drink (SailCrew standard).
• After the skipper's general briefing, give an additional briefing to the guests
regarding food & beverages and the daily meal schedule.
• Note: Confirm once again guests' tastes, dietary habits and any intolerances or allergies.

Working day:
• Wake up at 07:00; from 08:00 be available to guests (guideline, not a strict rule).
• Breakfast must be served at the exact agreed time.
• In coordination with the skipper: do provisioning, assist with departure, and
maintain interior hygiene (clean the kitchen, cabins, bathrooms and salon).
• During sailing and swimming breaks, offer refreshments (snack & drink).
• Serve lunch.
• In the evening, consult with guests and agree on the next day's breakfast and lunch – first coordinate with the skipper and confirm the sailing plan for the following day. Adjust and prepare groceries according to the route plan.
• Be ready for possible plan changes and ensure there is enough food onboard for at least two (2) days.

During sailing in general:
• Assist the skipper during docking and departure.
• Be available to the skipper and ensure he has meals/food (coordination with your colleague).
• Maintain high standards of personal hygiene and dress neatly (SailCrew dress code recommendation).
• Always be friendly, communicative and provide reliable information.
• Do not drink alcohol or use illegal drugs during the trip.
• Avoid jokes about nationality, sexual orientation, religion or politics.
• No swimming during working hours.
• Always stay clean and tidy; recommended outfit: white polo shirt or plain t-shirt, with shorts/bermuda shorts or skirt/dress (length slightly above the knee).
• Make sure there is always food onboard for at least 2 days and cold drinks available (water, beer, wine).

HOSTESS RIGHTS
• Right to a private cabin and use of the yacht's WC and shower.
• Minimum 8 hours of sleep.
• Wake-up time not earlier than 07:00 (unless agreed differently).
• Right to personal needs: morning coffee, WC, shower (up to 1 hour total).
• Right to three meals per day, at least one hot meal (onboard, in a restaurant, or as a food allowance of 40 €/day).

SKIPPER & HOSTESS – Coordination
• After the skipper's briefing, allow the hostess enough time and space to arrange food and beverages. The skipper must inform the hostess in advance about the route plan and provisioning possibilities.
• Inform guests about the onboard budget/cash box. Take a budget of approx. EUR 500 (or as agreed with guests via APA) and manage the onboard cash.
• Daily coordination between skipper and hostess: provisioning, sailing schedule, swimming break / lunch timing.
• Cooperation and coordination regarding food and beverage provisioning, especially when carrying heavy items (water, watermelon, etc.).
• The skipper is the main responsible person onboard.