January 24, 2024 Sea Day Day 36 of 138

 

Good Morning, beautiful start to our morning. Today is our happy day, as it starts with haircuts for us both.

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I think Diego looks like 

he is trying to be Edward Scissorhands. He is from Brazil, and he is on his first world cruise. He seemed to do a good job on our hair, but here are some observations.

The two stylists share equipment between customers, my hair was not swept up between my and Mike's haircut. Items were dropped on the floor, and there was no disinfectant used. The sinks are a fold up type, and are closed right in front of me. Just like on the submarine, they know how to save space.

Just a reminder we are not at home in the United States.

I did water aerobics again in the pool. It feels so good to be out in the sun. As I was getting out of the pool, a friend was getting in. We will have to try to coordinate better in the future.

I tried my hand again at Canasta. We were 4 novice players, and still learning the rules. I goofed one time and messed up the scoring. We just decided to not keep score, but we were losing, so it was a learning experience.

This afternoon we were on the Galley tour. The tour was planned for 4:30, which seemed a busy time for the kitchens, as they start serving dinner at 6 pm. We met some of the 134 Chefs they have on staff.

This chef is preparing our appetizers. Anything that can be prepared prior to the start of dinner is prepared and covered and kept cool until the waiters come down and collect them. Every day at 5 pm each station must have plated samples of each item on the menu to be inspected by the main Chef. If it passes one stays at the station so all plates are plated the same, and one goes up to the restaurant level for the wait staff. If there is a problem it is corrected before dinner starts at 6 pm.

Above is the chefs that prepare our main course. Below is the dessert, salads, and soup chefs.

The Galley is located one floor down from the Restaurant, and on the same level as the two specialty restaurants. The wait staff from the restaurant have escalators that help them go up and down with the food. It takes a lot of coordination to make this all happen. We appreciate and get to enjoy the fruits of their labor.