Someone announced at dinner on the Harmony of the Seas they would be serving 60,000 “plated meals” during the week. We took that to be meals other than at the buffet, sandwiches, pizzas, etc.
Each of the 28 food serving areas including the dining room [even each of the three main dining room levels], snack bars and specialty restaurants operates independently and has its own galley. There are 20 chefs, 222 cooks, and 102 cleaning crew.
All breads and pastries are made onboard. A machine makes 4000 rolls an hour.
Reading these posts, you can see I am attracted to statistics. They gave me a list of 27 items and the quantities consumed in an average week. I won’t bother you with them all, but if you are curious about something not listed below, ask. In an average week, they go through: 15,600 pounds of beef, 16,000 pounds of chicken and 1800 pounds of lobster. They use 86,400 eggs, 16,500 pounds of flour and 3500 pounds of sugar. 22.5 tons of fresh fruit and 31 tons of vegetables are consumed. They generally go through 18,700 beers, 175 bottles of whiskey and 550 bottles of vodka.
Last week’s post referred to I-95, the corridor that runs from one end of the ship to the other on a deck below the passenger cabins. There we met the gentleman in charge of provisions. All orders are placed three weeks in advance, so it is important that each of the chefs and managers accurately estimate what they are going to need. For example, they adjust the menu for the season, and kids want different food. During the five hours the ship is in its home port, all fresh provisions must be brought aboard and all waste taken off.
There are 21 store rooms. We saw a cooler for fruits and vegetables and two freezers. When we went into a freezer, a strong flowing air barrier helped keep it cold when open.
Considering the number of children aboard, we heard almost no sneezing or coughing.
In recent years, all cruise lines have increased their efforts to protect passenger and crew health. On most ships, this means having hand-sanitizer at the entrance to each dining room. On the Harmony, there was a washing station with sinks, soap, and towels at the entrance to buffet. Sinks in the kitchen bore the sign “wash hands often.” The entrance to the crew’s dining room had both sinks and a large sign. “Stomach flu” or another ailment might make a cruise memorable but is not likely to make you want to return.
Click on photos to enlarge.
P.S. Somehow they estimated the average weight gain on a cruise is 7 pounds. Gone are the days when we felt we had to take advantage of everything, so we did not do our part on this cruise — someone else must have gained our share.