Shopping List Must-Haves
Before you commence your check in,
• Water – 2 x 6 x 1.5 litre bottles (for cooking/hot drinks), 2 x 24 x 300 mL bottles
• Tea, Coffee, cream or (UHT) milk, possibly sugar – and biscuits or crackers
- Try Gingernut biscuits to calm the stomachs of seasick crew.
• 2 breakfasts in advance – 4-6 eggs per crew member + another protein source - bacon, sausages, salmon (no need to cook), and cottage or feta cheese for any vegetarians
• 2 lunches in advance – protein source (ham, chicken, cured meats, cheese), salad (lettuce, cucumber, tomato)
• 1 dinner in advance – or 2 if you plan to anchor off in the first 2 nights
• If you plan to eat ashore every night, keep this as back up for an emergency
• Have something easy to prepare while close-hauled in 15 knots – like mince, pasta and spaghetti Bolognese sauce. Don’t forget salt & pepper
• Cleaning materials – dishwash detergent, handy towels, liquid soap, toilet paper, toilet cleaner
• Adequate suncreen lotion for all (and ensure each crewmember has a hat, polaroid glasses & sailing gloves before you leave the marina).
All this can be bought by non-specialised crew on the Saturday before your check in, except for the protein elements (eggs, bacon, ham, salmon, chicken, cream, non-UHT milk) which may spoil in the sun. The protein elements can be bought while you complete the check in.
Check-in Focus – What to Look for
Two key goals:
• check and learn the systems that will save your life and make your cruise more enjoyable, and
• identify, record and notify the charter base of any pre-existing damage.
Key things to check:
• engine & windlass (& bow thrusters) & anchor strop;
• fuses, radio & nav-system;
• location and operation of water-tank, toilet & seacock switches;
• tools & spare parts location;
• life-jacket & harness storage.
Ensure the dinghy is inflated, has oars, a bung and no leaks.
You need a 2nd anchor and typically want a 50m longline, as well as 2 x 20m and 2 x 10m shorelines.
Ensure you have a hose and 3-phase electrical line to take with you.
• Get the power on and the fridge/freezer cooling at the start of the check in so your crew can put the protein items, ice and drinks in the cool when they return from shopping.
Have your crew scour the cockpit, decks, cabins & visible hull with their cameras and share photos of pre-existing damage.
• With some bases, you should dive in and check the hull & back/bottom of the rudder before you leave the marina.
Deposit and Other Insurance
You should consider:
• Deposit Insurance – Yacht owners’ insurance comes with an EUR1,500 - EUR2,500 excess. You prepay this by deposit, before you take the yacht, in case of damage. This insurance covers you for the loss of your deposit.
• Skipper Liability Insurance – covers the skipper for liability not covered by the owners’ insurance, possibly including third parties (other yachts, ports), negligence or loss while drunk, damage/injury to crew
• Foreign Travel Health Insurance – for countries where your health insurance (or EHIC card) doesn’t cover you
• Travel Cancellation Insurance – should cover t he cost to the whole party for the holiday (flights, hotels, charter) in case key crew member(s) gets ill, can’t travel and the trip is cancelled.
• Secured Payment Certificate/Insurance – check your travel insurance will repay you if the charter provider goes bankrupt.
Yachting dictionaries – for Your Crew
We found these useful diagrams with names for parts of the yacht around the internet:
• A simple dinghy diagram for those needing an introduction
• A more detailed yacht diagram for those with sailing experience but little on yachts
• A more complex yacht diagram for those with yacht-sailing experience
Before you commence your check in,
• Water – 2 x 6 x 1.5 litre bottles (for cooking/hot drinks), 2 x 24 x 300 mL bottles
• Tea, Coffee, cream or (UHT) milk, possibly sugar – and biscuits or crackers
- Try Gingernut biscuits to calm the stomachs of seasick crew.
• 2 breakfasts in advance – 4-6 eggs per crew member + another protein source - bacon, sausages, salmon (no need to cook), and cottage or feta cheese for any vegetarians
• 2 lunches in advance – protein source (ham, chicken, cured meats, cheese), salad (lettuce, cucumber, tomato)
• 1 dinner in advance – or 2 if you plan to anchor off in the first 2 nights
• If you plan to eat ashore every night, keep this as back up for an emergency
• Have something easy to prepare while close-hauled in 15 knots – like mince, pasta and spaghetti Bolognese sauce. Don’t forget salt & pepper
• Cleaning materials – dishwash detergent, handy towels, liquid soap, toilet paper, toilet cleaner
• Adequate suncreen lotion for all (and ensure each crewmember has a hat, polaroid glasses & sailing gloves before you leave the marina).
All this can be bought by non-specialised crew on the Saturday before your check in, except for the protein elements (eggs, bacon, ham, salmon, chicken, cream, non-UHT milk) which may spoil in the sun. The protein elements can be bought while you complete the check in.
Check-in Focus – What to Look for
Two key goals:
• check and learn the systems that will save your life and make your cruise more enjoyable, and
• identify, record and notify the charter base of any pre-existing damage.
Key things to check:
• engine & windlass (& bow thrusters) & anchor strop;
• fuses, radio & nav-system;
• location and operation of water-tank, toilet & seacock switches;
• tools & spare parts location;
• life-jacket & harness storage.
Ensure the dinghy is inflated, has oars, a bung and no leaks.
You need a 2nd anchor and typically want a 50m longline, as well as 2 x 20m and 2 x 10m shorelines.
Ensure you have a hose and 3-phase electrical line to take with you.
• Get the power on and the fridge/freezer cooling at the start of the check in so your crew can put the protein items, ice and drinks in the cool when they return from shopping.
Have your crew scour the cockpit, decks, cabins & visible hull with their cameras and share photos of pre-existing damage.
• With some bases, you should dive in and check the hull & back/bottom of the rudder before you leave the marina.
Deposit and Other Insurance
You should consider:
• Deposit Insurance – Yacht owners’ insurance comes with an EUR1,500 - EUR2,500 excess. You prepay this by deposit, before you take the yacht, in case of damage. This insurance covers you for the loss of your deposit.
• Skipper Liability Insurance – covers the skipper for liability not covered by the owners’ insurance, possibly including third parties (other yachts, ports), negligence or loss while drunk, damage/injury to crew
• Foreign Travel Health Insurance – for countries where your health insurance (or EHIC card) doesn’t cover you
• Travel Cancellation Insurance – should cover t he cost to the whole party for the holiday (flights, hotels, charter) in case key crew member(s) gets ill, can’t travel and the trip is cancelled.
• Secured Payment Certificate/Insurance – check your travel insurance will repay you if the charter provider goes bankrupt.
Yachting dictionaries – for Your Crew
We found these useful diagrams with names for parts of the yacht around the internet:
• A simple dinghy diagram for those needing an introduction
• A more detailed yacht diagram for those with sailing experience but little on yachts
• A more complex yacht diagram for those with yacht-sailing experience
Contact Us
Firm Services Ltd UK Companies House Number 09675546 23 Skylines Village, Limeharbour, London, E14 9TS UK +44 77 9873 2260 Aus: +61 423 590 870 US: +1 530 359 8540 NZ: +64 20 4166 1223 10a Omana Road, Milford, Auckland 0620 Skype: live:.cid.8e6a134a5325a99b |
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