So, we motor onward and eat, go to shows, talk with folks, and read. For all of the interesting things will eventually expect to see, experiencing the boat is also very unique. The number of people employed is probably a function of the expectations of the cruisers (if that is what we are called). Some people will complain about anything and seem to have llttle appreciation for the numbers and complexity of a city on the water.
Anyway, we have always been curious about the behind the scenes functioning of entertainment/educational settings. We have visited the hydroponic back rooms at EPCOT a couple of times.
Here we had a chance to tour the kitchen area. 14,000 meals a day with parts of a meal each cooked to order (each order goes in via technology and they can decide to put on 50 more sirloins, etc. They make pretty much everything from scratch - croissants, ice cream, sauces.
The kitchen staff is very hierarchically arranged - you put in your time, demonstrate your skills, and move up when an opening is available. Rank here is indicated by the hats and scarves that are worn. Tall hat and no scarf - top chef.
Some images from the tour.
BTW - we are attending a unique dinner tomorrow evening - a combination meal and video show. I will save the details for another post.
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