Provisioning without drama

Agree the split with the chef before the first shop. Flowers, water, alcohol, guest toiletries, cleaning, cabin minibar — usually interior. Food, usually galley. Overlap: fruit for the sundeck, ice, the 'just in case' snacks the owner likes at 4pm.

I keep a running list on my phone and a house list in the cupboard. After each guest departure, restock the same day if we have another arrival. Do not wait until you are out of still water in front of someone who only drinks that brand.

Local knowledge is a chief's job: which supermarket actually has the berries, which florist will come to the passerelle at 7am, which wine merchant will not send the cases warm.

Receipts: photographed, filed, tagged to the trip. Owners' offices notice. Captains notice. This is how you keep the interior budget instead of apologising for it.