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Ocean cruise lines go everywhere in the the world throughout the whole year. They are similar to a five star hotel. The size of these ships vary from small yachts to giant vessels which carry often about three thousand passangers. The contract of the crew usually lasts for six months.
River cruise ships are going on European Rivers such as the Danube or Rhone and between Amsterdam and Budapest. There are about 80-200 passangers on these ships and the crew's number is about 35-85. The contracts last for a season, usually from March to November every year. The crewmember shares his/her cabin with one or two other crew members. Meals are provided. Everyone who is planning to work on a river ship must have a good command of the English or German knowledge and have previous working experience.
Service and Hospitality Positions are some of the most important jobs in the working model of a cruise ship. Jobs in the service and hospitality arena have been split into four subcategories: housekeeping, hotel administration, food and beverage and pursers.
· Housekeeping positions make the ship home-away-from-home for the guests onboard. Members of this team are responsible for the upkeep of the ship and guest living quarters. · Hotel Administration staff positions are very much like those in a hotel or resort on land. Members of this team usually have previous work experience in the area, with responsibilities that include ensuring the accommodation of the passengers is on par with the ship`s high standards as well as taking care of the needs of the guests.
· Food and Beverage workers usually enjoy hefty tips to compensate for slightly lower salaries. It is an excellent venue to break into the industry and can be a formal, semi-formal or causal working environment depending on the events a worker is asked to staff.
· Pursers, or those working in the accounting department manage the accounts of the passengers, exchange currency for guests and are responsible for basic accounting.
Below, are detailed descriptions of the jobs in these categories and the requirements of each. Also listed are basic salaries, meant to be used as a reference of the earning potential for each job. Most jobs include generous benefits and room and board is included, an important consideration when reviewing listed salaries.
GENERAL ONBOARD GUIDELINES
1. Uniforms
1.1 General remarks
• Supply of the necessary uniform items is handled exclusively through Office inBasel.
• Uniform guidelines must be strictly followed. Wearing of any uniform parts whilst off duty
is strictly prohibited.
1.2 Name badge
• The name badge is an essential part of the uniform and must therefore always be worn.
• It is worn on the right hand side, below the shoulder.
• The name badge is issued when joining the ship.
1.3 Deposit for uniform and accommodation
• Every crewmember is responsible for the upkeep of his/her uniform, safe keeping of his/her key and other items, which the shipping company provides.
• An amount of € 250 is deducted from the first salary as a guarantee deposit. The money is reimbursed when all articles have been returned at the end of the employment contract.
• There is a safety deposit box in each cabin, one per person. All crewmembers have to get a key for their safe. To replace the key it will cost € 20. Do not leave valuables in the cabin and always store your money in your safe.
• The uniform is company property and must be returned when leaving the company. Not turned in parts will be charged and deducted from the salary.
1.4 Cleaning of uniform and personal laundry
• There is a laundry on board. The washable parts of the uniform are washed and pressed free of charge. For the washing of private laundry, (€10 is deducted monthly from the salary). Employees who do not work in the laundry are not allowed to use the washing machine or the tumbler.
• Cm’s pay for their laundry €10 per week at reception. (Cruise Managers would also be allowed to use the launderette if there are no guests using it)
1.5 Uniform and appearance standard
• For the guests, your appearance is the key to your own personal character and is an
indicator of the quality of service you are ready to offer. It shows your self-esteem and
your pleasure in serving guests. Therefore we insist on:
• Take care when wearing the uniform and in the appearance of clothes.
• Crew members are to keep their uniforms clean at all times. This also includes keeping shoes clean.
1.6 Shoes
• Wear good “safe” shoes with a rubber sole. The shoes must be closed in the front and back. Women must make sure that the heel is not higher than 4 cm. No platform shoes.
• Uniform requirement the shape as per the company picture recommendation. Refer to the power point on shoes.
1.7 Uniforms supplied by employer
• Each crewmember will receive a uniform at the beginning of the season.
• The deposit will be reimbursed when you return all items to the employer (end of season or end of contract)
• The crew member will be responsible for the proper care of the uniform items
1.8 Uniforms provided by the crew member
Hotel Manager / Purser
Male: Black shoes, classic, to be worn with black socks, black belt
Female: Dark blue or black shoes, closed, no high heel (max. 4 cm), to be worn with blue or skin colored tights, navy blue or black belt, depending on the shoes.
Receptionist / Night Auditor
Additional: white shirts (no pilot shirt) with long or short sleeves.
Male: Black shoes, classic to be worn with black socks, black belt
Female:Dark blue or black shoes, closed, no high heel (max. 4 cm), to be worn with blue or skin colored tights, navy blue or black belt, depending on shoes.
Restaurant Manager / Housekeeper / Bartender
Additional: white pilot shirts with long or short sleeves.
Male: Black shoes, classic to be worn with black socks, black belt
Female: Black shoes, closed, no high heel (max. 4cm) to be worn with black or skin colored tights, black belt, black dress trousers.
Receptionist / Night Auditor
Additional: white shirts (no pilot shirt) with long or short sleeves.
Male:Black shoes, classic to be worn with black socks, black belt
Female: Dark blue or black shoes, closed, no high heel (max. 4 cm), to be worn with blue or skin colored tights, navy blue or black belt, depending on shoes.
Restaurant Manager / Housekeeper / Bartender
Additional: white pilot shirts with long or short sleeves.
Male: Black shoes, classic to be worn with black socks, black belt
Female: Black shoes, closed, no high heel (max. 4cm) to be worn with black or skin colored tights, blackbelt, black dress trousers.
Service/bar
Male: Black shoes, classic, to be worn with black socks, black belt, black dress trousers
Female: Black shoes, closed, no high heel (max. 4cm) to be worn with black or skin colored tights, blackbelt, black dress trousers.
Cabins
For during day: female/male - white socks, flat white, safety working shoes
For evening: female: black shoes, closed, no high heel (max. 4 cm), to be worn with black or skin colored tights, black belt, black dress trousers.
Executive Chef / Chefs
Professional knife case
Enough chefs’ white jacket with white buttons, chef’s trousers black/white small check, white neck clothes male/female: white socks, flat white safety working shoes
Utilities
Male/female: white socks, flat white safety working shoes remark: Should the uniform items brought with you not conform to the requirements, then clothing corresponding to the rules must be bought at your own expense.
Please consider that the laundry staff may be overloaded with work and therefore the laundry given to them may only be returned within 2-3 days. Please mark your laundry with your initials.
1.9 Uniform wearing policy
All crew
• Nametag must always be worn when on duty.
• While on duty only company tie / scarf are allowed.
• No scarf or big jewelry on female crew member’s hair.
Hotel Manager / Purser
During day it is not compulsory to work with the uniform jacket. If the jacket is not worn, then it is compulsory to wear a white shirt with epaulets.
After 6 p.m. The uniform jacket must be worn. During the day, the Nicki scarf must be worn and in the evenings the Ascot tie. (for female)
The tie must be worn during the entire period of duty. (male) For cold days the blue marine pullover may be worn (until 6 pm)
Hospitality Assistant (Receptionist)
During the day it is not compulsory to work with the uniform jacket.
After 6 p.m. The uniform jacket must be worn.
During the day, the Nicki scarf must be worn and in the evenings the Ascot tie. (for female)
The tie must be worn during the entire period of duty. (male)
For cold days the blue marine pullover may be worn (until 6 pm). It is not allowed to wear any
other pullover while on duty.
Restaurant Manager / Bartender
• From breakfast service until 5 p.m. Black jacket and trousers
• After 6 p.m. Dinner uniform. For captain’s farewell dinner gala uniform. (Not permitted to wear a marine pullover)
Housekeeper
• During the day – while helping in cabins and/or laundry – brown trousers and brown
Service/bar
• Breakfast: black trousers, white shirt long sleeves, waistcoat, apron white
• Lunch: black trousers, white shirt long sleeves, waistcoat, apron white
• Dinner black trousers, black shirt long sleeves, waistcoat, apron black
• Capt. farewell dinner black trousers, white t-shirt, gala jacket, apron black
• In summer time, while working on the sundeck, it is allowed to wear shirts with short sleeves.
• For embarkation and welcome cocktail (introduction of the crew) black trousers, black shirt and waistcoat must be worn.
Cabins
• During day brown trousers and brown Kassak shirt must be worn. For turn-down service black trousers, White shirt long sleeves, Ascot tie must be worn.
• For embarkation and welcome cocktail (introduction of the crew) and farewell dinner (good bye for crew) black trousers, white shirt and Ascot tie must be worn.
• When the weather is cold, only a blue fleece (to be provided by the crew member and to be purchased at cost price from the board-shop) to be worn.
Executive chefs / chefs
• While on duty in the kitchen white chef’s jacket and blue & white check or black trousers
must be worn. For presentation in the restaurant: white chef’s jacket with
• Black trim, black buttons, black neck ties, black trousers and white apron must be worn.
• It is strictly forbidden to wear private t-shirts while on duty in the kitchen.
• For embarkation and welcome cocktail (introduction of the crew) and farewell dinner
(good bye for crew) white chef’s jacket with black trim, black buttons, black neck tie and
black trousers, must be worn.
Utilities
• While on duty in the kitchen the blue trousers with the blue polo shirt must be worn.
• For duties outside the ship or in the freezer the blue sweater may be worn.
• For embarkation and welcome cocktail (introduction of the crew) and farewell dinner
(good bye for crew) black trousers, white shirt and scarf/tie must be worn.
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