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FREELANCE YACHTING

THE EXPERT GUIDE TO JOINING
THE ELITE IN 2026

MCA MASTER 3000 GT LÜRSSEN YACHTS GMDSS UNLIMITED FEADSHIP EXCELLENCE STCW COMPLIANT OCEANCO SPECIALIST HELM MANAGEMENT HEESEN QUALITY MCA MASTER 3000 GT LÜRSSEN YACHTS GMDSS UNLIMITED FEADSHIP EXCELLENCE STCW COMPLIANT OCEANCO SPECIALIST HELM MANAGEMENT HEESEN QUALITY

How to Succeed at Your First Dock Walking

Shield

Elite Yachting

"Dock walking" is the old-fashioned method. It's the one that works.

The principle? Walking the docks of Antibes, Palma, or Monaco—CV in hand—and asking for work directly from the yachts.

Scary? Yes. Effective? Brutally so.

Here are my golden rules to avoid getting turned away:

Rule #1: The Golden Hour

Never show up at 12:00 p.m. (they're eating) or 5:00 p.m. (they're cleaning or wrapping up).

The sweet spot: Between 8:00 a.m. and 9:30 a.m.

The crew is awake, the deck is being washed (chamois drying), and the Captain is having coffee. That's your moment.

Rule #2: The "Ready-to-Work" Look

Don't show up in a suit—or in flip-flops.

Dress like you're ALREADY part of the crew:

  • Crisp white polo shirt (ironed!)
  • Beige or navy shorts (clean, no holes)
  • Boat shoes or clean sneakers
  • Clean-shaven, hair tied back

The message you send: "Give me the boat's T-shirt and I can start in 5 minutes."

Rule #3: The Approach

Never step onto the gangway without an invitation. Stay on the dock.

Wait to catch someone's eye. Smile. Politely ask:

"Hello, sorry to bother you. I'm [First Name], I'm looking for a Deckhand/Stew position. Would it be okay to leave my CV in case you need an extra hand (daywork)?"

Be brief. Be friendly. And leave quickly.

The Secret:

Don't look for a full-time contract right away. Look for daywork (daily gigs). That's how you get your foot in the door.

HeadChef Aber

ABOUT THE AUTHOR

HeadChef Aber

With many years of experience in the demanding world of luxury yachting, Chef Aber has a thorough understanding of the challenges and opportunities of a successful career at sea. From entry-level positions on deck to behind-the-scenes operations in the galley, Chef Aber shares his expertise and practical advice.

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