Confessions of a superyacht stewardess

    By Bianca Britton, CNN

    Updated 0834 GMT (1634 HKT) August 24, 2018

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    "Being chief stew you're essentially the face of the entire interior," Hulbert tells CNN. "I'm always around -- if guests are up, I'm up. I''m leading every service."
    Photos: Life onboard a superyacht as a stewardess
    "Being chief stew you're essentially the face of the entire interior," Hulbert tells CNN. "I'm always around -- if guests are up, I'm up. I''m leading every service."
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    Chelsea Nielsen, like many other yacht stewardess' uses Instagram to document her life onboard and provide advice on what the industry is like.
    Photos: Life onboard a superyacht as a stewardess
    Chelsea Nielsen, like many other yacht stewardess' uses Instagram to document her life onboard and provide advice on what the industry is like.
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    "Basically we're on call 24/7," Nielsen explains, adding that generally she works a 13-hour day -- with a two-hour break during the day, and a nine-hour break overnight.
    Photos: Life onboard a superyacht as a stewardess
    "Basically we're on call 24/7," Nielsen explains, adding that generally she works a 13-hour day -- with a two-hour break during the day, and a nine-hour break overnight.
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    On Hulbert's blog she provides advice to other stewardesses on how to create the perfect table setting.
    Photos: Life onboard a superyacht as a stewardess
    On Hulbert's blog she provides advice to other stewardesses on how to create the perfect table setting.
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    She writes that it's important to find a base inspiration for each setting. "The base inspiration for this table was a wine decanter that he (the guest) wanted to be used during wine service. Mr had made the purchase while ashore in Cannes and wanted to show it off to his guests with a beautiful vintage wine. So I figured I would run with that idea and do a full on wine theme."
    Photos: Life onboard a superyacht as a stewardess
    She writes that it's important to find a base inspiration for each setting. "The base inspiration for this table was a wine decanter that he (the guest) wanted to be used during wine service. Mr had made the purchase while ashore in Cannes and wanted to show it off to his guests with a beautiful vintage wine. So I figured I would run with that idea and do a full on wine theme."
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    "Mixology is a huge part of being a stewardess," Hulbert says. "Formal wine service is very important, learning how to cut cigars and serve caviar in addition to a usual 16 option silver-service meal."