The massive provisioner issues couldn’t have happened to a more understanding group of charter guests on Below Deck Mediterranean. The group of young influencers began their vacation with a single bottle of welcome champagne. They were deprived of rosé for the first day as well. The kids just wanted a good red wine with their dinner, and even that was a problem.
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Blame it on the continued mistakes of the provision company, but someone could have jumped off the boat before they left the dock and hit up a liquor store. And while the crew of Mustique lacked problem-solving initiative, their charter guests did not and handled the issues on board in the most gracious way possible.
Aesha has her “fingers crossed” for a successful season
In a sneak peek for next week’s episode, the guests start mixing their own drinks and making their own grilled cheese sandwiches.
Chef Johnathan Shillingford refused to wake up and make a late-night snack, despite it being on the preference sheet. Elena Dubiach was struggling to make grilled cheese sandwiches until one charter guest took over the operation.
“We’d rather fix something than complain,” he said. “I’m saving the day.”
Chief Stew Aesha Scott longs to set a high standard for the season. But between inadvertently having an almost dry charter and underwhelming stews, it’s a tall order.
“Coming into the season, I want my standard to be as high as it possibly can be. But my girls are really green, and I don’t have any provisions. So I might not be able to get to the full extent that I’m used to, But I’m gonna make damn sure that I get as close to that as possible. So fingers crossed,” she explained.The lack of provisions is one issue. The other seems to be the lack of initiative to create requested meals from said provisions. Neither the chef nor the second stew could manage this situation.
