Crew gratuities on a yacht charter are not contractually required, but are universally expected throughout the luxury marine industry. The golden rule for charter: 10-15% of the base charter price, distributed among all crew on the final day. A EUR 110,000 charter would mean EUR 11,000-16,500 in gratuity. The practice acknowledges one week of demanding work in a confined environment — and significantly improves service quality. Updated February 2026.
Table of Contents
- The golden rule: percentage and calculation
- How gratuity is distributed
- When and how to pay
- Table: expectations by yacht size
- Special situations and etiquette
- FAQ — Frequently Asked Questions
The golden rule: percentage and calculation
10-15% of the base charter price is the global expectation. Some scenarios:
- EUR 15k yacht/week (Mediterranean entry level) → expected gratuity: EUR 1,500-2,250
- EUR 30k yacht/week (mid-size crewed yacht) → expected gratuity: EUR 3,000-4,500
- EUR 80k yacht/week (French Riviera entry level) → expected gratuity: EUR 8,000-12,000
- EUR 110k yacht/week → expected gratuity: EUR 11,000-16,500
Gratuity comes from your personal funds, not from APA. Don't confuse it with additional costs you already budgeted (food, fuel, ports).
When to pay more: - Exceptional week (perfect weather, flawless sailing, personal conversations with captain/chef). - Crew goes above and beyond (chef prepared special meals, crew organized activities, deckhands anticipated needs). - Zero problems (no breakdowns, no complaints).
Paying 15-20% in these cases is generous and appreciated.
When to pay the minimum: - Neutral week (nothing exceptional, but everything ran well). - Pay 10% without guilt.
When to reduce or contest: - Poor service (slow crew, cold food, lack of attention). - Unresolved problems (breakdown not fixed, wrong port choice). - Negotiate directly with captain or operator. Gratuity can be reduced — but this is rare and should be exception, not rule.
How gratuity is distributed
The captain collects the gratuity (cash EUR, or bank transfer) on the final day and distributes it equally among all crew.
Example for a EUR 110k yacht with 6 crew: - Total gratuity: EUR 16,500 (15%) - Divided: EUR 16,500 / 6 = EUR 2,750 per person
Typical distribution: - Captain: may receive slightly larger share (not "more deserving," but standard practice — acknowledges responsibility). - Chef: usually receives equal or slightly larger share (meals are the highlight for many charters). - Deckhands/Stewards: equal shares.
Exact distribution is at the captain's discretion. You don't negotiate with individuals.
When and how to pay
On the final day, before disembarking. The captain will raise the subject — often he'll discretely indicate an expected amount (via conversation or pre-charter email). This is not awkward; it's standard accepted practice across the industry.
Payment methods: 1. Cash (EUR, USD, GBP): preferred by crew (no banking fees, instant). Bring notes in good condition to the charter. USD can be exchanged for EUR at the local rate if needed. 2. Bank transfer: possible, but requires account details the crew may not want to share (privacy, tax considerations). Negotiate in advance with the operator (some allow, others don't). 3. Credit card: rare (operator accepts, not crew directly). May involve processing fees that would come from the crew's pocket — avoid.
If unsure of amount: the captain usually suggests discretely ("the custom is around X") — not pressure, guidance. Follow the suggestion unless you have specific reason to disagree (problematic week, poor service). When in doubt, ask the captain directly; he'll guide you.
Common questions about gratuity etiquette
Gratuity remains a taboo subject in various cultures. Let's clarify for international clients:
Is it polite to ask about gratuity? Absolutely. In the Mediterranean (particularly France, Italy, Greece), it's common for guests to ask "what would be appropriate?" to the captain. It doesn't sound strange — it sounds informed.
Can I request "equal split" among all crew? Yes. If you want each person to receive exactly the same amount, communicate this to the captain. He'll divide accordingly (typically, he already does this anyway).
What if part of the crew left mid-week? The captain adjusts. If a deckhand left on day 3 of 7, he receives a proportional share (roughly 40% of his quota). Don't worry — captain has a protocol for this.
Table: expectations by yacht size
| Vessel size | Crew | Gratuity (10-15% of charter) | Example charter price (EUR/week) |
|---|---|---|---|
| Small (35-40 ft) | 2-3 | EUR 1,500-2,250 | from EUR 15k |
| Mid-range (45-55 ft) | 3-4 | EUR 3,000-4,500 | from EUR 30k |
| Premium (60-70 ft) | 4-5 | EUR 8,000-12,000 | from EUR 80k |
| Superyacht (75-100+ ft) | 6-8 | EUR 11,000 and up | EUR 110k, past EUR 300k for the largest |
Special situations and etiquette
Charter with problem quickly solved? The captain fixed something mid-week and the charter continued flawlessly. Pay 15% without question — the problem was handled professionally.
Abbreviated charter (early departure due to your reason, not the yacht)? If you left the yacht on day 4 instead of day 7, crew didn't work the full week. Calculate proportional gratuity: EUR 110k for 7 days = EUR 15.7k/day; 4 days = EUR 62.8k; 15% of EUR 62.8k = EUR 9.4k (approximate).
Charter with multiple rotating Brazilian groups? If you rented the yacht for 2 weeks with different guest groups, each group pays their own gratuity. Crew is the same, but each guest is responsible for their period.
Outside gourmet chef hired? If you brought a visiting chef (not permanent crew), agree on gratuity directly with him — typically 10-15% of what you paid for his service, separate from base crew.
No cash on board? Problematic. Operator can help arrange before charter. Discuss with Voguer Yachts or your broker in advance.
FAQ — Frequently Asked Questions
Q: Is gratuity REALLY not obligatory? A: Correct. No MYBA contract clause requires gratuity. It's a universal cultural practice in luxury yachting — expected, not mandatory. Paying no gratuity is technically permitted, but leaves a poor impression and marks you as a "difficult" client. Be aware.
Q: Can I negotiate gratuity BEFORE the charter? A: No. Gratuity is always negotiated after — and based on performance. If you say upfront "I'll pay 5%," it sounds like you're setting conditions (bad). If you know you can't pay the expected range, talk to the operator about options — but they'll rarely agree to reduce beforehand.
Q: What if I don't like the chef's food? A: Food is personal. If you have preferences, talk to the captain on day one — the chef can adapt menus, it's not offensive. Poor food quality (cold food, undercooked) does justify reduced gratuity. But "it's not my taste" doesn't justify it. Pay full gratuity and learn for next time what to request in your initial briefing.
Q: Crew didn't ask for gratuity. Do I still have to pay? A: Yes. Even if they don't ask, it's expected. Some crew are too polite or shy to request. Leave gratuity always — perceived service quality generally doesn't diminish for not having asked.
Q: Is gratuity to international crew a tax deduction if you're a Brazilian business owner? A: No — gratuity to international crew is not deductible in Brazil (it's personal expense, not business, even if charter was business-related). If the charter was commercial (company paid), let your CFO and accountant decide in the tax return — not something to discuss with crew.
Q: Can I pay gratuity by credit card? A: Rarely. First, crew don't want bank fees (which come from their pocket). Second, privacy/anonymity (many prefer cash). Third, operator rarely offers POS systems on board. Bring cash EUR or arrange a bank transfer in advance.
Q: What's the difference between gratuity and a tip? A: Terminology: "gratuity" (formal) = "tip" (colloquial). Same thing. "Gratuity" sounds more formal, used in yacht charters; "tip" is casual. No material difference — linguistic variation.
Q: Do I tip if charter was all-inclusive? A: Yes. All-inclusive charters are rare (some Caribbean operators offer it), but when they do, gratuity is STILL expected — it's not included in all-inclusive. Check contract, but 10-15% remains the rule.
Further reading: See also What Is Included in a Charter Week (and What Is Not), APA: Advance Provisioning Allowance Explained, and The MYBA Charter Agreement Explained.
