Below Deck fans are getting behind-the-scenes details about the unseen expenses and charter costs that have caused issues for crew members.
Hugo Ortega, who appeared on season 12 of Bravo’s Below Deck, took to Instagram on Friday, January 9, to share some monetary insight from his time in the yachting industry.
“Here’s something I learned working 10+ years on charter yachts: how you handle expenses directly impacts how much ends up in your pocket at the end of the week. And most crew have no idea how much their spending decisions actually matter,” he wrote via Instagram. “I’ve seen it cause real drama between crew.”
Hugo continued: “The Captain’s frustrated because money’s flying out the door on nonsense. The deck team’s annoyed because they know that’s their tip shrinking. Tension builds. Resentment grows. All because someone thought more = better. It creates a ripple effect
through the whole boat.”
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According to the boson, tips are greatly affected by a sit-down meeting between captains and guests.
“At the end of every charter, the Captain sits down with the primary guest and goes through every single expense. Line by line. Receipt by receipt. And trust me… guests look at that breakdown with a fine tooth comb,” he noted. “If they see money spent in areas where they didn’t get value? That directly affects your tip. They’re sitting there thinking, ‘Why did we need all this stuff we never used?’ or ‘I don’t remember asking for any of this.’ Rich people didn’t get rich by ignoring where their money goes. They want crew who are honest, helpful, and batting for them. Not crew who burn through their budget on bulls*** they never asked for.”
Hugo encouraged employees to avoid being “wasteful” on their charters. “That’s literally it. Be strategic, not stingy. Make guests feel like royalty without torching the APA on things that don’t add value,” he continued. “It’s not about napkin folding or towel animals. It’s understanding how money actually flows on charter boats.”
Hugo explained that the APA — a.k.a Advanced Provisioning — has the biggest effect on monetary success.
“Allowance = the guest’s prepaid expense tab. Usually 20 to 30 percent of the charter price, upfront,” he wrote. “$300k charter is $60 to $90,000 sitting there before they even board. [It goes to] Fuel. Food. Drinks. Dockage. Excursions. That random 11pm request for high-end tequila. Every dollar tracked. Every receipt saved. The Captain manages it all.”
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Hugo recalled the provisioning balance creating issues, adding, “I’ve watched chief stews go crazy on provisioning and spend like it’s ‘free money.’ Cute extras. Random bulls**** nobody asked for, decor, Over-ordering ‘just in case’ Meanwhile the tip pool is shrinking and no one’s happy.”
Based on past experience, Hugo suggested that overspending by chefs or purchases made by chief stews could be to blame.
“[The chef] orders enough food to feed a small army. Half of it goes bad before charter ends. Now you’ve got a fridge full of waste and a Captain who’s pissed. Guess who that tension lands on? Everyone,” he wrote. “Leftover APA can go back to the guests. But when they’re happy and feel like they got real value? They often say, ‘Leave it with the crew.’ That’s where tips quietly jump.”
He concluded: “But if APA runs out and someone asks for more? You’re asking them to open their wallet (for a 2ND OR 3RD time!) It’s easier for guests to leave money they’ve already wired because they’ve mentally spent it. Being resourceful isn’t being cheap. It’s understanding that every dollar you don’t waste could end up back in your pocket. That’s how #CharterMath actually works.”
