Flossbolna
Sea days are just so relaxing!
- Joined
- Sep 8, 2006
Remember that on the day when we were waiting for someone to show us our new room, the nice CM from guest services got us a reservation for one of the galley tours?
Well, this was today at 3:15pm.
So, thats where we headed. We were all meeting at the back entrance for Tritons and one of the entertainment CMs greeted us, but then handed us over to one of the chefs. He was one of the three main dining room head chefs and he told us about the whole process of how they make meals and how they stage them etc. I found it quite fascinating. But I found looking around inside the kitchen even more fascinating!
In the picture above you can see the hot drinks stations. The whole area where they get the drinks is tiny!! I think one of the reasons why the servers like to greet you with your first drink is not only for the guests comfort, but also it reduces drinks station traffic incredibly, if they dont have to all head there at the beginning of the meal,
And then I saw this wall:
It had all the lunch menus for Tritons for the whole cruise with pictures!!! Wow! I was a bit too shy to take detailed pictures of everything, but here is one with more detail:
There was more interesting stuff on the wall in form of this time table:
Unfortunately it came out blurry. This was a detailed description of which food would be offered when and where on the whole ship! So, if you ever want to know something like what kind of theme the lunch buffet has or if Cabanas/Beach Blanket is offering a buffet one night, when the fake cheesesteak sandwich is being offered at the pool, it is all there in this master plan. You just need to find someone who will tell you! I think your head server would be a great place to start to ask!
This was for this nights dinner:
more kitchen:
And now we are over in the Parrot Cay side of the galley. The both galley connect.
This I found interesting:
See the two walkways leading out of the galley? One is the entrance and the other one is the exit so it is a one-way system. Makes totally sense with the large trays they are carrying around!
Here is where the food is put out for the servers to grab:
One of the interesting things during the tour was that the chef taking us around had been working on the Fantasy until recently. He talked about how the technology in the galley on the Wonder is actually quite old and that the Fantasy has much better galleys. He said that it makes working on the older ships much harder and that it also affects food quality to a certain degree.
We then left the kitchen through an empty Parrot Cay:
Carpet in the hallway towards Parrot Cay:
After this we spent the rest of the afternoon at the pool. We were still so full from the brunch that we decided to skip dinner.
We watched a beautiful sunset over the Pacific:
And then we saw the moon up in the sky
The adult pool was empty:
Continued in Part 2
Well, this was today at 3:15pm.
So, thats where we headed. We were all meeting at the back entrance for Tritons and one of the entertainment CMs greeted us, but then handed us over to one of the chefs. He was one of the three main dining room head chefs and he told us about the whole process of how they make meals and how they stage them etc. I found it quite fascinating. But I found looking around inside the kitchen even more fascinating!
In the picture above you can see the hot drinks stations. The whole area where they get the drinks is tiny!! I think one of the reasons why the servers like to greet you with your first drink is not only for the guests comfort, but also it reduces drinks station traffic incredibly, if they dont have to all head there at the beginning of the meal,
And then I saw this wall:
It had all the lunch menus for Tritons for the whole cruise with pictures!!! Wow! I was a bit too shy to take detailed pictures of everything, but here is one with more detail:
There was more interesting stuff on the wall in form of this time table:
Unfortunately it came out blurry. This was a detailed description of which food would be offered when and where on the whole ship! So, if you ever want to know something like what kind of theme the lunch buffet has or if Cabanas/Beach Blanket is offering a buffet one night, when the fake cheesesteak sandwich is being offered at the pool, it is all there in this master plan. You just need to find someone who will tell you! I think your head server would be a great place to start to ask!
This was for this nights dinner:
more kitchen:
And now we are over in the Parrot Cay side of the galley. The both galley connect.
This I found interesting:
See the two walkways leading out of the galley? One is the entrance and the other one is the exit so it is a one-way system. Makes totally sense with the large trays they are carrying around!
Here is where the food is put out for the servers to grab:
One of the interesting things during the tour was that the chef taking us around had been working on the Fantasy until recently. He talked about how the technology in the galley on the Wonder is actually quite old and that the Fantasy has much better galleys. He said that it makes working on the older ships much harder and that it also affects food quality to a certain degree.
We then left the kitchen through an empty Parrot Cay:
Carpet in the hallway towards Parrot Cay:
After this we spent the rest of the afternoon at the pool. We were still so full from the brunch that we decided to skip dinner.
We watched a beautiful sunset over the Pacific:
And then we saw the moon up in the sky
The adult pool was empty:
Continued in Part 2
No fun when regular life interferes with staying on top of things here.
)
That is so much fun. We have done it on the Magic, Dream and Fantasy and I will agree, the newer ships' kitchens are much more modern. 
Mo, he ate it himself!! He can be smooth - but not professional-level! 
But maybe not!
