Browsing Tag: Cruise

    How The World’s Largest Cruise Ship Makes 30,000 Meals Every Day
    Articles, Blog

    How The World’s Largest Cruise Ship Makes 30,000 Meals Every Day

    January 19, 2020


    Narrator: Every week,
    over 6,600 people vacation aboard the world’s largest cruise ship. And all those people need to eat three, four, eight times a day. Allan Gentile: You have to
    calculate. There is breakfast, lunch, and dinner, plus
    snacks, plus night, plus all 24-hour food all around. And that never stop. Narrator: Ship kitchens run 24/7, manned by a culinary team
    of more that 1,000 people. They dish out over 30,000
    meals every single day. And they do it all from compact kitchens on a rocking ship. So how does all this food
    make it to the plate? We’ll start on the loading
    dock on a Saturday. This is turnaround day, when all new food is delivered to deck two. Jaret de Silva: This is basically a place that you would not like to be on on turnaround day when we are loading. It’s busy, busy, super busy. Narrator: That’s Jaret. He orders food for the ship’s 23 different restaurants. Every week, Jaret’s got a
    $1 million shopping budget. All of that is just
    for seven days of food. Sometimes, Jaret will tweak his orders based on who’s coming aboard. More kids means more chicken fingers. De Silva: That’s how the operation runs. We monitor it on a daily basis, what has been used,
    what has not been used. And then we adjust our orders accordingly. But by in large, being in Miami, having the same number of people, it’s almost the same every cruise. Narrator: On turnaround day, 30 trucks arrive at Miami Port. They’re carrying 500
    pallets worth of inventory, and all that has to be loaded
    onto the ship by 4 p.m. De Silva: Any delay in
    our operation can hamper the sail away of the
    ship, which is, again, a big logistic requirement. Narrator: Over 600,000
    pounds of food and drinks are provisioned for just
    one week of sailing. Once on board, everything is moved along the ship’s secret highway. This is I-95, and it runs the entire length of the ship on deck two. De Silva: We separate all the stores to the different locations that they are supposed to go. We have about 20 different storerooms, divided into freezers, fridges, walk-in fridges, and dry stores. Narrator: Seafood, meat,
    vegetables, and fruit are all divided and stored
    in separate fridges. De Silva: If you come towards
    the end of the cruise, this box will be almost empty with a few fruits that are
    needed for two more days, which we keep as backup stock. Narrator: There are also six freezers. That’s where the 700 pounds of ice cream that’ll be eaten each week are stored. Dry goods are stored down on deck one. De Silva: Full of spices, full of chocolate in this storeroom, coffee. It’s nice to be in this storeroom. Narrator: An elevator
    gets the food downstairs. Jaret’s team checks all of the food for quality control every day. If produce is ripening
    faster than expected, they try to work it into another meal. For example, overripe
    broccoli could go into broccoli cheddar soup
    instead of being tossed. Once inventory is stored,
    restaurants on upper decks put in food orders with Jaret. Chefs will come downstairs,
    pick up their order, and cart it away to be cooked. That’s where this guy comes in. German Eladio Rijo Rijo:
    Any food on board this beautiful ship, anything you’re eating, is my responsibility. Whenever you have beautiful
    potato fry, it’s mine. Rice is mine, pâté is
    mine, pastry is mine. Salad, shrimp, whatever you’re
    eating is my responsibility. Narrator: Rijo’s team of 280
    chefs run the kitchens 24/7. Each chef works 10- to 12-hour days. Contracts typically last four months, without a single day off. Rijo: Some of the people start to work at 8 p.m. in the morning all the way to 2 p.m., take a break, come back again 5 p.m.,
    feeding by 9:30 p.m.. Then other group starts to
    work at 10 p.m. in the night, all the way to 10 a.m. in the morning. So we cover day and night productions. Narrator: Chefs on board cook up nearly 100 different menus every week. All the menus are developed at Royal Caribbean’s Miami headquarters. And every week, chefs stick
    to the same rotation of menus, cooking up everything from racks of lamb to hand-rolled sushi. The food has to be diverse to match Symphony of the Seas’
    international passengers vacationing at all kinds of price points. Rijo: We try to please everybody and to make sure that everybody find what you’re looking for. Narrator: All the cooking
    happens in 36 kitchens, or galleys, as they’re called on a ship. There are 12 specialty
    restaurants on board, costing up to $50 a person, and each of those restaurants
    has its own small galley. In those tight quarters, chefs crank out the same menu every day. At Jamie’s Italian, it’s fresh pasta. At Hooked, it’s over 2,000
    oysters shucked per cruise. But the largest amount of food is reserved for the main dining room,
    which spans three decks and serves up to 6,000 people a night. Eating here is included in your ticket. Before food heads up to the main galleys, it starts in one of the
    prep kitchens, off I-95. There’s a butcher shop. De Silva: Butcher! Good morning! These are the gentlemen looking after all the meat cuts. Narrator: The butcher goes through about 15,000 pounds of beef and 9,700 pounds of chicken each week. There’s also a veggie-cutting room and a fish-thawing box. Lobster is the most popular
    dish in main dining. The ship goes through about 2,100 pounds of lobster tails every week. Finally, the food heads
    upstairs to the main galley. The ship’s biggest kitchen
    is broken down by categories. Desserts, bread, cold food, and hot food. In dessert, chefs whip
    up cakes, chocolates, and 100 different types of pastries. Over in the bread bakery, they make 40 different kinds of bread
    from all over the world, all from scratch. But the real hustle comes
    just before the dinner rush. 6,000 hungry passengers
    in the main dining room. Remember Rijo? Before dinner prep starts, he has to approve all the dishes. Narrator: Rijo tries each dish and gives his critiques. Narrator: Chefs take his
    notes and get cooking. Chefs can see a tally of each
    dish ordered up on screens. The system also keeps track
    of how much inventory is used. In the cold room, salads and appetizers like carpaccio come together. In the hot room, chefs dish out soups, sauces, sides, and mains. Narrator: Finally, waiters
    deliver those dishes to hungry passengers out in main dining. Between the chefs, inventory crew, waiters, and dishwashers, it
    takes a team of 1,085 people to keep this massive operation going. Together, they cook nearly
    11 million meals each year. And they’re doing it all on a moving ship. Gentile: The ship is rocking,
    then all the equipment is built to the ship rocking. And in whatever moment,
    maybe the ship moves, somebody don’t put one
    break in one trolley, and you see that trolley flying away. It happen. That’s why all the cooks
    always pay attention with that. Narrator: But if crew members
    are doing their job right, passengers won’t even know
    any of it’s happening. They’ll just get back to eating their eighth meal of the day.

    The Nude Latitude – Free Range Sailing Ep 31
    Articles, Blog

    The Nude Latitude – Free Range Sailing Ep 31

    January 15, 2020


    – Well if the wind
    generator has got anything to say about it, it says that it’s doing
    about eight to ten knots. – [Pascale] Mm-hmm – So, we’re gonna leave. We’ve got about 300 miles to
    go and we’re gonna go across the Gulf of Carpentaria,
    and end up in Weipa. – And just like that, we
    said goodbye to the Northern Territory, and headed east
    for Weipa in Queensland. (light-hearted music) – So we’ve got our bush walking bag out. Not because we’re going bush walking, but because in here is a PLB. What’s a PLB? A PLB is a Portable Locator Beacon. Or a EPIRB, a little portable EPIRB. We’ve also got a inflating life jacket. And that’s got a built in harness to it. So what’s gonna happen
    is, anyone whenever one of us is asleep or inside
    and not out there watching, whoever’s on watch is
    going to be tied to this. They’re going to be
    clipped on to the yacht so they don’t go overboard. If they do go overboard,
    then I want an EPIRB strapped to that life jacket. All right, and if you end up in the water, and this goes off and
    you’re floating there, especially in the
    tropics, it’s a big place, you want this EPIRB right next to you and you want it going off. So I guess the first thing
    that we should do before we strap it on, give it a test. Yep. – [Pascale] Did it flash? – It works. So I’ve tested it. The batteries are good. It’s running well. It’s in date. I have just made sure that
    it’s, the batteries in date and everything’s tested. We do have a larger EPIRB for the boat, so this is our secondary one. So this is going on to the
    harness, on to the life jacket. And anyone that’s out
    there tonight, Pascale. – [Pascale] I’m safe mom, see? – As safe as she could
    be with this lunatic on the high seas. (Pascale laughing) (peaceful music) – Good morning. I’ve been on my watch
    for about three hours now and it’s been really magic. We’ve had the spinnaker
    up most of the night, all of the morning, I started my watch. We’re not going very fast. We’re going like two
    and a half, three knots. There’s barely any wind. It’d be like eight knots
    with wind or something. We’re just coasting
    along, like walking pace, crossing the gulf. The sun’s been reflecting off
    the water and onto the windows of the boat, it’s just so beautiful. And the spinnaker has this
    amazing, pinky color to it. It’s really beautiful. I just, I feel very, very
    grateful that we’re having a crossing over the gulf and
    we’re not getting flogged. We’re not going head to
    weather, we don’t have big seas, we don’t have big swells. It’s just so awesome. So, so cool. (upbeat music) – [Pascale] Good morning. – Morning, baby. (yawns) Feels like I was awake til 3:00. (Pascale laughing) Might untie that lazy
    rope just ’cause it just keeps just dangling in the sea and– – [Pascale] Oh yeah? – We’re never gonna jibe this thing. Oh good, you switched out the camera, ’cause I got no pants on. – [Pascale] Okay. (laughing) (upbeat music) It’s pretty much windless
    right now and we’re here too. Or we’re just floating, aren’t we doll? – Uh, heave too, we got the sail up. It’s pointing to the wind. – Okay, and we’re gonna go for a swim. Troy’s even going to check
    the prop and see if we need to give it a little bit of a clean. – ‘Cause I’m just a work-a-holic. – He’s a work-a-holic. And I’ll just probably
    gonna check him out good and make sure that no
    sharks sneak up on him. (laughing) – It don’t take long to get a
    shark come up off the water. Give me that scraper and
    we’ll see if it comes back. – [Pascale] Okay. Here ya go. – Usually after a bit of
    scraping on metal, any shark that’s around will come
    back up and investigate. But he’s being pretty boring. Jump on in. – [Pascale] Yep. – Put the camera down, come on. – [Pascale] Shark! There’s sharks down there, there’s lots. Holy shit. I’m gonna get the camera. – [Troy] The spear, head spear. – [Pascale] They just
    came all of a sudden. – [Troy] They love that
    scrape, scrape, scrape, eh? – [Pascale] I was like,
    they’re gone, they’re gone, they’re gone and then whoa! There’s like 20 of them. This has got, the spear’s
    got the thing on it, eh? It’s got the cap on it? Ow. A pretty ordinary occurrence
    in the Gulf of Carpentaria? Did you do this last time you were here? – Well, it’s a lot better
    if you’ve got someone to keep an eye on your back for you. – [Pascale] Because the first
    one before the school came, really like came fast at us. And then– – Well the thing is, like
    you’ll be working away, and no shark, then you
    turn around and there’s 30. – [Pascale] Yeah. They just came out of the blue. – Literally out of the blue. – [Pascale] But it’s so
    cool because I’ve never seen water that clear before. – And that many sharks. – [Pascale] Yeah, and that many sharks. It’s cool out there. – Yeah, it’s a lot of fun. It’s quite cool. If we’re in there and a big
    bully or a big tiger shark showed up, then we’d have
    to be a bit more cautious. Ya know? But those little sharks are fine. – [Pascale] How big are they,
    like five foot or something? – Five, there was a couple of
    six and a half footers there. – [Pascale] Yeah, so they were
    like my size and your size. But they seem smaller. But I guess they’re just a bit,
    they must have been further away than I thought ’cause
    the water’s so clear. – Yeah, there was some, that
    little one that came right up, he was only a four footer. – [Pascale] Yeah. – He’s only just a baby. – [Pascale] That’s why I was cocky. – They cause so much
    trouble, little sharks. – [Pascale] Yeah. – The big old ones are like,
    “Ooohh,” and they stand off, but the little ones are just like, “Oh what’s that, what’s that”‘ – [Pascale] Maybe there’s
    something like near it or that I can– – Yeah but, then they get
    in close, and then they take off, they’re all excited. And everything’s just like,
    oh what just happened? – [Pascale] What’s that? – Then the next thing you know
    all the big ones are excited. And then it just goes to hell. – [Pascale] Well, that didn’t happen. ‘Cause we just had this
    spear pointed at them. And if they came too close,
    you just stare them down and start swimming towards
    them with the spear. – Yep, look like you belong there, and look like you’re hungry. – [Pascale] How deep is it here? – 52 meters. – [Pascale] 52 meters. – I’d say you can’t, you
    can make out a bit of color on the bottom. – [Pascale] It’s pretty good visibility. I’ve never seen visibility
    like this before coming from WA. – Well, we’re going to be doing
    more of that in Queensland. And, we’ll have our
    underwater camera again. – [Pascale] Yay. – A little fun with sharks, Pascale. We’ll probably get another
    couple knots out of that. That propeller had a
    lot of barnacles on it. – [Pascale] Yeah, right. – So we’ll, and that’s why
    the sharks get excited. There’s just a nice trail
    of stuff going down. But, no we’ll do, we’ll do really well. So we’ll check that out. We’ve got the midday doldrums. I’m hoping we’ll get
    some afternoon breeze. We’ll see, ya know? – [Pascale] At least
    we’re a bit cooler now. – Yeah. – [Pascale] And the boat’s
    gonna go faster hopefully. Looks like a shark to me. – [Troy] Oh, it is. – [Troy] That would be
    a tiger, a little tiger. – It’s big, isn’t it? – [Troy] Pascy got a marlin. Oh no, what are we gonna do? (laughing) – Oh it’s hooked in there. That’s where it gets hooked, is it? – [Troy] No wonder it
    ran like fucking crazy. – Oh my god, I caught a marlin. – [Troy] Keep pulling it up. Pull it up. Oh, that’s not a marlin, it’s a sailfish. – A sailfish. – [Troy] It didn’t take
    to the air, though did it? – No. – [Troy] All right,
    we’re gonna have to try and release this. – Yeah. What’s that sticking out of it’s gill? Yeah, it’s recording now. Goodbye sailfish. Wow. – [Troy] So what do you
    think about that, Pascy? – First sailfish. – We’d actually prefer a
    mackerel, that’s the sort of fisherman we are. – Or tuna. – [Troy] And naked fishing
    seems to be working out. – Yes. Just a general naked gulf crossing, it is. – [Troy] It is, isn’t it? Same kind of weather. Well, I’ve been out-fished
    by Pascale, yet again. So there ya go. Good work. Here we’ve got Pascale. She’s nicked the dish washing
    detergent because if you didn’t know, it lathers in salt water. – Yep, and it gets rid of all that grease. – [Troy] So what’s gonna happen is, first after the first clean with salt water and then we’ve got a bit
    of fresh there, Pascale. – Yep, we have the water maker
    running during the morning ’cause we’ve had the, we’ve
    had to motor ’cause there’s no wind in the gulf at the moment. – [Troy] Yeah, oh well,
    there’s always swings and roundabouts, isn’t there? – It’s an added benefit. Get to have a fresh water wash. – [Troy] I think that’s
    second round with that morning fresh that would later a lot more. – K, so rinse it out
    and morning fresh again? Oh hello. – [Troy] So this second round looks a lot more successful, Pascale. – Yeah, I think we’re, I
    think we got rid of that first sorta grease and this is better. After this one I can give
    my hair a fresh water rinse and then use normal shampoo. – [Troy] Yes. – I’m gonna smell delicious. – [Troy] You are gonna
    smell absolutely fantastic, unlike me. – This is one of the reasons
    why we go to water bay here on real. So I can wash my hair. – [Troy] Spoiled she is. So I’ve got the old cut off bottle. When sailing, you come to
    appreciate the little things. – And it’s good to remove
    all the hair out of the cockpit so it doesn’t
    end up inside the boat. – [Troy] That’s how we
    celebrate catching sailfish around here. – Hair washing. It’s awesome that we caught that sailfish. That was cool, but we really want food. We’re gonna make urad dal this afternoon ’cause we’ve run out of meat. – [Troy] Yeah, we’ve just ate the last of the fish just then. Not too many mackerel around here. There’s no structure so
    we’re just hoping for a tuna. A tuna would be good. Not a sailfish, not a marlin. No game fish. – [Pascale] Is it a tuna? It’s a tuna? – Tuna. – [Pascale] Oh yes. That is great news. It’s a shami for dinner. As long as a shark doesn’t come. – Yeah, just pull it out of the – [Pascale] Yeah. – It’s not a bad fish. – [Pascale] What is it? – When you do get a tuna on
    board, no matter what you do, quite a bit of blood comes out of it. They’re a fast moving fish
    they need a lot of oxygen into their tissues. They’ve got a very high blood volume. You want to get that out. I put the gap into it. A lot of blood just
    streamed out of that tuna. So I’ve obviously hit something hard. Normally when you open up
    this side, and in there, an enormous amount of blood
    will come out that tuna really, really quickly. You want to cut down through
    the membrane that joins to the gill there. K, so we’ve cut there. This line here behind
    the fin, a shallow cut. It only needs to be less than
    an inch deep though there on both sides and a slice at the tail. Then you can omit this one. But that one is very important, and cutting on the throat as well. When I brought the fish on
    board, I scraped it’s head. And there you can actually
    see a larger white patch. That’s where the brain is. Right through there. Most fish you can’t scrape it and see it. But with tuna you can. So that will give you an
    instant kill on the tuna. And that means the fish
    is not suffering any more than it has to. If you’ve never seen a tuna before, these things rely on really high speed. And they are voracious. So this fish wanted to eat that lure. It’s a halco laser pro, and
    it’s in that color scheme for it to be interested. That seems to work in the
    gulf, doesn’ it, Pascy? Catches sailfish and tuna. – [Pascale] Sailfish and tuna. – Really large eye, okay. So they’re a sight predator. This fish, when it decided that it was
    gonna take this other thing on, there’s no cutting teeth in here. Tuna just have grabbing teeth. Oh, that’s what they’re eating. – [Pascale] Sardines. – Mmm, they look a little
    bit like little miniature trevally sort of things. – [Pascale] Oh yeah. – They’re not sardines. – [Pascale] Okay. – I’m not sure what they are. So that’s what that fish has been eating. But it decided that, that
    would do just as well. So no teeth in there. That was gonna swallow that whole. Because they rely on
    speed, if you look here, built into the fish is a
    perfect recess that the fin can go down into leaving
    that perfectly smooth. Likewise, these little
    ventral fins, they also fit down into their very own, there’s a little groove in there. So when the fish puts them
    away, they are perfectly smooth and tucked away also. And here, you can’t see it
    at the moment because there’s a groove here, but if we look. – [Pascale] Look at that. – That just slots down perfectly into an actual slot in the body. That is gone. These fins are fixed. But then you have these
    other little fins that can just adjust side to side. Just like that. And the speeds that these
    fish swim at, that is enough for precision control. So when they swim, they
    stop and they’ll glide. They’ll swim up and then down. Up and then down. So during their glide
    pattern, they can make minute adjustments with this as
    well as sticking that out. And look, the angle gives
    it lift like an aero foil. So these things are amazing. They’re delicious, but they’re amazing. So, long tail tuna. Before I process this tuna
    or really any bloody fish, I’ve got this scabby old deck broom. I do like to just clean up as much
    of the slime as I can. And then I’ll clean this and give it a bit of a bleaching afterwards. That will make handling the
    fish a lot easier for you if you do have a bit of
    a scrubbing brush there. ‘Cause all fish have a top of slime which is anti-bacterial, anti-biological. Stops them, it’s their
    antiviral, if you like. It also helps them slip through the water. It’s their first line of defense. Reef fish have it thicker than these ones. But all fish have it. So that is kind of handy
    to give them a wash down. I think Pascale, that this
    is going to be delicious and very welcome. – [Pascale] Yes, definitely. – So that’s us for fishing now. I think this should be
    enough fish to see us through to Weipa. We’ve only got another
    day and a half, I guess. – No time to stop around here. – [Pascale] It’s just a
    little bit hot right now. – It’s gotta be 100% humidity. – [Pascale] You just walk
    around and you’re like dripping with sweat. – Not even a breath of a breeze. – [Pascale] April, April weather. – Unreal. This is what used to kill
    the old mariners though, get stuck in the doldrums, for weeks, throw the horses overboard. Like there’s only me and Pascale, I can’t throw her overboard. (light-hearted music) – We find that long tail tuna
    is at it’s best after it’s rested in the fridge
    for at least 12 hours. (light-hearted music) What’s that noise? – That’s the noise of silence. – [Pascale] Such a relief. Three knots, we are. – Three knots. This is where that wind
    vane modification paid off. ‘Cause there’s no way a
    wind vane would operate now. I can only just feel the breeze. Oh, that’s a nice little breeze there. – [Pascale] I can feel that. – Probably picked up to
    three and a half, eh? Yep, bingo, ba-da-bing. – Ba-da-bing. – [Pascale] Spinnaker is
    getting a pink color again ’cause it’s sunset. – We just wanna keep our
    fingers crossed that this isn’t just the– – [Pascale] The sunset
    breeze, the sea breeze. – We’re a bit far out for
    this to be a true sea breeze. But yeah, as the sun falls
    we get that shift each day. And we can’t guess when
    we sail through the night. We should be getting wind
    now at the end of Wednesday. There’s supposed to be
    lower winds, not no winds. Supposed to be picking itself up now. And then over the next few
    days, an easterly shift. So we should just slip into where we’re just in the nick of time. – It’s our fourth day and the motor’s on here, there’s no wind. I guess we’ve got tuna in the fridge, I might eat sushi for breakfast. – In the sushi rolls
    there’s tuna, mayonnaise, wasabi, and a sprinkling of sesame seeds, and of course sushi rice mixed with vinegar and sugar to give it a delicious flavor. (upbeat music) – I just wanted to increase to about eight knots and just go a little more to the north and then we can use it. We haven’t had any wind. We sailed out into a doldrum, didn’t we? It’s like a great big heady of nothing. I just want to go sailing. – [Pascale] It’s not much to ask. – It’s not, I hate motoring. Maybe if I loved motoring
    more we’d get more sailing. I’ll try that. – [Pascale] Love this. – Boy I sure do love motoring. – [Pascale] You got your wind. – Tropical sailing. Zero to 20 knots, in 15 seconds. – [Pascale] Quickly put a reef in. – Hogged a reef in. Our baggy wrinkle. They chafe, the protection on the stays that people keep asking about. They’re working really well. We’re keeping the battens off the stays so they won’t erode our sails. I had to change the sensitivity
    of the order, I call it. So it will handle it a bit better now. We’re back at with it. What are we doing? Five and a half knots now so that’s getting into Weipa at 2:00. – [Pascale] Nice. – Well, we’ll see. This wind is associated with
    all of this weather ahead. – [Pascale] Storm system, yeah. But it was the north
    westers we were hoping for. Or not, is is more of a– – It’s a straight northerly. – [Pascale] Northerly, right. – Bit of a localized low-pressure
    system just over there. Winds, whew, coming in. It’s all good. (upbeat music) – We just pease this a little. A little catch of the wind on the side. – [Pascale] The steering working? – The steering’s working. But, what happens with
    an electronic auto pilot it averages all of the
    corrections either way and then slowly reduces the
    air out until it’s steering. So in a very rudimentary sense, it learns. So when you’re doing something
    like this, as soon as you make a bit of a change,
    the balance of the boat the autopilot goes, what so it has to relearn again. See how it’s settled in now? – [Pascale] Yeah. – So yeah, basically
    that’s what it’s doing. In it’s little basic brain. It’s adding up all of the corrections taking the average and trying to find that medium path. (upbeat music) – Well is often the case
    with sailing in the tropics, things change fast. That sprang upon us pretty quickly. And it was a whole lot
    of fun surfing before it. But now that wind is shifting
    and it’s gone to the north. So it’s directly in beam of us. So we’ve had to pack all that away. I guess we ran with it
    for about 45 minutes, almost an hour. But now it’s just straight as a beam. So we’re just doing a beam run into Weipa. And it looks like we’ve only
    got about two hours to go. That’s to the outside of the leads, because Weipa’s a pretty major port. So there is shipping
    leads to go through there. We’re not actually gonna get
    to an anchorage in two hours it’s still a bit of time to
    go, they’re very long leads. But that’s a great opportunity
    to catch some more fish just before we go on land. Okay, some of this
    greenish cast in the water visibility is down a bit here. So actually we’ve put the
    lure in about three quarters of a boat length. Just a bit over eight meters out the back. A lot of the yachties
    that I see are fishing and they have poor results. One of the things is I put
    it down to is they’ve got it so far away from the boat, they think the fish
    are scared of the boat. That is not the case. If you’re sailing particularly. Aahhh! If you’re sailing in particular
    with no motor running, fish will come up and check it out. If you ever see whales, or
    whale sharks, or something big in the water, they’re
    usually surrounded by fish. If you are trolling out
    there and you’d like to experiment a bit, try getting that lure a
    bit closer to the boat. ‘Cause trust me, fish will see
    a dark shadow and they’ll go, “what’s that?” Go and have a look, “Oh
    yeah, it’s just a whatever, whether they’re interested or not. But then your lure will
    come immediately after and they’ll get that thing. One of my commercial mates
    Mackerel, he was always two meters down, eight meters back. That was his sort of thing. Everyone’s a bit different. But he was relatively successful. – [Pascale] Saw a wave. – We’re pretty successful. – I don’t think we go
    too many miles without getting something, Pascale. (music drowns out speaker) – [Pascale] No. – [Pascale] Whilst we didn’t
    get the mackerel we were hoping for, we were pretty
    excited to get this beautiful skip jack tuna. You can see this tuna is really red. – [Pascale] Yeah. – That is really, really red tuna. A lot of people don’t like this but, when it’s cooked, it’ll be
    quite firm and it’ll go pale, like chicken. Pollo del mar. We’ll give it a go. I’ve got all the blood out of it. We’ll have a go. It’s still quite warm. But once it’s chilled, I don’t
    know, it might be acceptable. We’ll see what we got, Pascy. – [Pascale] Challenge? Fish tiny gullet. Can’t even filet a tuna when you’re doing seven
    knots across the sea. – [Pascale] That’s why I’m filming. I’m in awe. (light-hearted music) It was amazing to see ships
    after having spent four days in the gulf not seeing a single boat. Arriving at the leads in Weipa
    we had to be very careful because there wasn’t much
    distance between the shoreline and the lead marker. And there was a large
    ship exiting the port. (upbeat music) I’m always amazed at how
    impressively big those ships are up close. (upbeat music) Well, we’ve made it to Weipa. This is my first time in Queensland. – [Troy] First stop in Queensland. – My first stop in Queensland. So we’re here. It’s steamy and cloudy. But we had some great wind
    coming in which you would have seen so that was awesome. – And you’re first fish in
    Queensland waters was a sailfish. – Yep, pretty epic. So we’re gonna put the anchor down soon. We can see anchorage just ahead. There’s a few yachts there
    and a few fishing boats. So it looks good. And I know this is a ramble but anyway. I can’t remember what I was gonna say. We’re definitely gonna sleep
    well tonight, aren’t we doll? – There’s some good coconuts there. – We need a new a pair of binos. It’s busted, look. We have to look through one hole. – That’s okay. – Give ’em some money on
    Paypal so we can get a new pair of binoculars, please. – The poor man’s sexton. I’m taking land shots. – We’re doing sightings with busted binos. We need your help, please. Well folks, I hope you
    enjoyed the crossing. I’m gonna stop rambling now. And, we’ll see you in Weipa. If you enjoyed this video,
    please hit the like button because it makes it more
    likely that YouTube will suggest our video to a broader audience. Also we’d love to hear your feedback. So head over to the
    comments and drop us a line.

    MSC FANTASIA CRUISE SHIP TOUR
    Articles, Blog

    MSC FANTASIA CRUISE SHIP TOUR

    January 14, 2020


    Hello friends, I hope you are well. I welcome you on the Myvacation YouTube channel! Today, we are going to make you a short video to introduce you the cruise ship MSC Fantasia. The boat is right here. We’ll finish boarding and I’ll meet you on the boat afterwards. We’re on the fifteenth floor, there is a jacuzzi on either side of the central pool. A jacuzzi on the left, the central swimming pool in the middle, and a jacuzzi on the right. So there at level 15 So, here’s the central swimming pool, with jacuzzis on each side: on the left, and right. We have a screen, in fact, right in front
    with music and information, concerning the boat, excursions so also here, right here a bar and it’s the same on the other side, mirror effect, a bar on the right, a bar on the left we have little spaces for children, right here, on each side of the pool a bit like wading pools. So there are also lifeguards on the boat. Showers on each side: here, and over there. So, we are at level 15 as I said earlier. There is a section in fact, dedicated to
    children I don’t know if it’s open, A playground for children. a ball park, there are even parks for toddlers. We arrive here at the back of the boat So we have a bar on the left side, tables on the right. A swimming pool at the back of the boat with showers two jacuzzis on the right and on the left. We are completely at the back of the boat. So here we go up one level. We arrive at level 16. So here we have a playground with the
    possibility of playing football, handball. So all the equipment is available, you just have to ask for it. and what to do a basketball game A slide also for children And here we come to the Yacht club So it’s a bit of a VIP space Shower spaces So, we’re on top of the boat there is also a jacuzzi the toboggan. Virtual world it’s a dedicated space for children, There are a lot of video games It must be the 4D cinema that is there There is a bar here. There is a Jean-Louis David hair salon. We have the bar. On the other side it’s the same. This one is closed for the moment. On the same level there is the buffet, it is the Zanzibar Café. And that actually you will see on another video Here we are on the fifth floor. On the left, we have the Red Velvet restaurant You will see it on the dedicated video. Here we are at the Reception level. We have a central bar. The lifts. Here we are in the sixth. I believe they are not allowed to sell when the boat is actually stopped. They don’t have the right like the casino. Here we arrive at the level of the galleries. So there are shops, it’s
    piazza san giorgio There is a bar, So here we come to the casino. We at the performance hall,
    the Avanguardia theater Here we return to the casino. There is a bar of course at the Casino level. We’re going to go up one floor. We arrive at another bar. So the second part is the performance hall. We arrive at the Manhattan Café. A cafe on the right and
    perfume shops right across the street. A store of MSC products, to bring back memories. So we are two floors above the reception. at the seventh level. La Cantina Toscana. This is a paying restaurant It’s an art gallery everywhere. Another wine bar here. Then we have a corner which is reserved for photos; people who want to buy the photos will find them here. You can even buy devices. The Butcher’s cut is a restaurant grill steakhouse, in fact, this is a
    restaurant on which you have to pay. I am surprised at the number of bars. Here we arrive at the Insolito Lounge. We have a huge bar, and a dance floor. There are couches; it’s pretty cozy with velvet. here
    here we are at the back; completely aft of the boat. So there is an exterior too. Here we go back to the reception. There is also the Cigar Lounge: a corner dedicated to smokers for cigar lovers. There are refined spirits, there are good bottles too. Here, friends, this little visit ends I hope you liked it Don’t hesitate to subscribe to the channel to put a comment in the space below; and then activate the notification bell to be notified as soon as we post new videos. Come on, I’ll tell you very quickly on the channel: Myvacation Ciaociao😜👍.

    SOVEREIGN Ship Tour & Review (Pullmantur)
    Articles, Blog

    SOVEREIGN Ship Tour & Review (Pullmantur)

    January 14, 2020


    Welcome to Royal Caribbean’s Sovereign of the Seas… …oh wait, Pullmantur’s Sovereign The centrum is at the heart of the ship and is home to the onboard shops,
    and general facilities like guest services and the library. Staterooms aboard Sovereign are nothing to get excited about They are very small and lack
    character. At least the beds are comfortable though. Sovereign has two main restaurants. The food is delicious and the menu offers plenty to
    choose from, including my personal favourites, the chicken soup and the chocolate tart! The buffet is very spacious and offers stunning views out to sea. The daily paella dish is
    always popular. Serving Asian cuisine on the high seas, Wú
    is Sovereign’s main speciality restaurant. Dishes are priced individually and range from
    €5 up to €10. Set menus cost €20 or €25. A cruise ship dedicated to the Spanish market isn’t quite complete without serving tapas.
    With affordable pricing ranging from just €1 to €3, selections include meatballs,
    chicken wings, roasted octopus and Spanish omelette. Welcome to Rendez-Vous. This is a great place to come and have an evening dance and learn some moves as well. The nautical-themed Spinnaker Bar is one of my favourite venues onboard. This is 360 Bar & Lounge aboard Pullmantur’s Sovereign. and this is a perfect place to come, sit down, and enjoy a drink with impressive views over the sea. The beautiful Broadway Show Lounge is the main entertainment venue aboard Pullmantur’s
    Sovereign, and is home to the lively production shows put on by the Sovereign show team. If you enjoy dancing to popular music, then the retro neon-pink Zoom Disco is the place to be at night onboard Pullmantur’s Sovereign! On top deck, you can soar to new heights on
    the rock climbing wall, have a game of tennis, or relax in one of Sovereign’s pools. Sovereign is a stunning vessel and if you’d like to find out more about the ship, and life onboard visit our website, CRUISECAPITAL.CO.UK, for an in-depth ship review.

    Falasarna exotic beach, Crete island – Greece travel guide | Everything you need to know
    Articles, Blog

    Falasarna exotic beach, Crete island – Greece travel guide | Everything you need to know

    January 13, 2020


    One of the top 5 beaches of Crete island! Falasarna beach, Chania – Greece Exotic Greek summer Free forever! Chania – Falasarna: 58 km and you are in Paradise! This nearby excursion will take you to a tropical destination… Endless Greek blue It’s summer time! Falasarna beach: 3 kilometers long! White sand between your toes, emerald water and magical sunsets. Endless beauty at one of the most stunning beaches of the Mediterranean! Falasarna village: North of the village you can find Ancient Falasarna ruins relaxed summer moments The only trip you will regret is the one you don’t take! Falasarna beach
    Chania – Crete Like this video. Tell us your opinion, write a comment. share! Runnismos Travel Guru
    Contact us: [email protected] Thanks for watching and subscribe for more videos!

    🇮🇹 Italian Riviera – Portofino: top beaches and attractions | Italy Guide: cosmopolitan paradise
    Articles, Blog

    🇮🇹 Italian Riviera – Portofino: top beaches and attractions | Italy Guide: cosmopolitan paradise

    January 12, 2020


    blue romantic and irresistible… this is not south of California… this is not southern France or Spain… this is Italy Portofino, Liguria – Italy. Welcome to the heart of the italian riviera. This fishing port is famous for the
    picturesque harbour and the high-class visitors, like celebrities and artists.
    Dalida was right I found my love in Portofino! Located 45 minutes east of
    Genoa and about two hours south of Milan. During the Roman times the area was
    called Portus Delphini. This splendid A class sea resort has a bright
    mediterranean personality. live your dreams! The Piazzetta, meeting-up point for the international
    jet set, is the symbol of Portofino, while the port is the icon and the pride of
    the locals for their centuries lasting maritime tradition. The charm of the place, the fine Ligurian cuisine and the innumerable cultural and nature itineraries make this corner of Italy an ideal destination any time of year. Top attractions Portofino’s lighthouse. One kilometer
    south of Portofino. Situated on punta del capo, imposing itself over the entire Bay. Don’t miss the chance to enjoy cold and refreshing drinks at the lounge bar La
    Portofinese. The views here will remain unforgettable. San Giorgio church five minutes walking from Portofino. Portofino’s patron, a construction from the 12th century. Inside are relics brought back by sailors after the Crusades. The breathtaking panorama from the churchyard is ideal for photo shooting. Castello Brown. Ten minutes walking from the harbour. The Brown castle is a fortress in the middle of a hanging garden, characterized by partitions with lovely bas-relief, and architectonic embellishments in marble and slate Luxury experience! Christ of the abyss: located between Camogli and Portofino, was placed under water on August 1954 top beaches: Paraggi beach: 1.5 kilometers
    north of Portofino Pedale beach: 3 kilometers north of
    Portofino Rapallo Rapallo is a municipality in the
    metropolitan city of Genoa and has 30,000 inhabitants. This beautiful area
    is part of the regional Natural park of Portofino. Friedrich Nietzsche wrote that the ideas for Zarathustra first came to him while walking on two roads surrounding Rapallo. During the 16th century it was attacked and sacked by the Ottomans and Barbary pirates. To help defend the village against such attacks a castle was built on the seafront. Top attractions Basilica of San Gervasio e Protasio. Consecrated in 1113 and has a leaning bell tower. Torre Civica: marks the skyline of Rapallo. Castello sul Mare: it
    was erected on 1551. Every July, Rapallo holds a magnificent celebration. Besides offering delicious food based on Ligurian traditional and fish dishes, breathtaking views of the stunning Mediterranean Sea while strolling along the promenade from July 1st to 3rd, Rapallo also proposes unique religious traditions accompanied by secular folklore with spectacular fireworks. Santa Margherita
    Liguria – Italy The resort of Santa Margherita Ligure is
    one of the most attractive and charming in the Riviera di Levante, the eastern
    half of the Ligurian Coast in Northwest Italy. Start your visit with a stroll along the promenade pausing for a coffee or an ice cream along the way. The seafront is the main attraction here, with its beach and lively harbour. Useful tips. Do it like the Italians rent a Fiat 500 convertible: small, fast, stylish and convenient. Prefer an accommodation in Rapallo, a cheaper alternative while it’s a fun and vibrant city. elegant Parking in Italy. In portofino’s main
    parking you will pay 11 and a half euro for two hours. In Rapallo there is a free zone parking at the marina otherwise there are plenty of parking meters and private parking spaces. Autostrada toll fees. Using the main motorways means paying toll. From Genoa to Rapallo the cost is about 13E. where to eat Restaurants: Portofino: trattoria Tripoli,
    trattoria Concordia, Paraggi: Capo Nord Rapallo: Oltremare, Sapore di Mare. Santa Margherita: Ristorante Beppe Achilli Portofino a heaven to fall in love with Accommodation Hotels: Portofino Hotel Nazionale, 8 hotel. Paraggi: Hotel Argentina. Rapallo: Hotel Astoria
    Grand Hotel Bristol. Santa Margarita: Hotel Minerva like this video.
    tell us your opinion write a comment. share! Runnismos travel Guru.
    Contact us: [email protected] Thanks for watching and subscribe for more videos

    Boarding our ships – Ferry travel to France & Spain | Brittany Ferries
    Articles, Blog

    Boarding our ships – Ferry travel to France & Spain | Brittany Ferries

    January 12, 2020


    Brittany Ferries carry around one
    million vehicles every year from vintage cars to 45 tonne
    lorries and fitting them all on board can be
    quite a lengthy and complex process. It is important that we leave virtually full and there are lots of different sorts of vehicles to fit on, that they’re put in the
    right place on board the ship, weighted in the proper
    way. A loading plan is drawn up before the ship arrives the first officer and second most senior
    person on board goes through that plan and determines where the vehicles will go
    according to their height, length and weight. It’s a bit like putting
    together a giant jigsaw puzzle. Loading is completely different on all the ship’s of the company and also on the same ship it is different if we are loading from England or if we are loading from France. With an average time in port of only one
    and a half hours everything has to be carefully planned has passengers and vehicles and
    disembarking a whole army of people come on board to clean the ship and the cabins. Stores are
    replenished and food is prepared for the next
    sailing on high-speed ferry services time in port is even shorter. Turnaround is forty-five
    minutes for 250 cars and 850 passengers. The large vehicles especially camping cars and sometimes we got caravans also they have to be loaded in reverse mode and
    it’s not so simple sometimes. Some vehicles
    and passengers who travel with us have special requirements for example disabled passengers have to
    be placed near the left with sufficient room for wheelchairs on
    sailings to France where pets remain in cars they’re placed in a
    ventilated area at the garage motorbikes and bicycles need to be
    secured in designated areas refrigerated lorries require easy
    access to power supplies to maintain correct temperatures the car
    decks are under constant video surveillance for security purposes one of the challenges for us when the
    reasons people get understand be upset when they first
    arrive and last on is communication and as you’ll see in
    this port here today a communication with passengers in their
    cars is very difficult we have matrix signs up there, we have tannoys, but if you have sitting there listening to
    the radio with the windows up you’re not going to be listening to anybody. It’s important to be clear about your
    vehicle details. Whilst we make every effort to accommodate last-minute
    changes drivers who advised the wrong dimensions or perhaps decide to add a trailer all roof box without
    telling us risk being unable to board the ship we have to say
    to our passengers waiting at the berth to be patient because the loading is very complicated we will do our best to offer our passenger good disembarkation
    on the other side of the crossing.

    Cruise Ship: Moving In    **My first day**
    Articles, Blog

    Cruise Ship: Moving In **My first day**

    January 12, 2020


    hey as some of you know I am a musician
    working on board cruise ships and today I want to show you what it’s like to
    move in My name’s Adam and I work on a ship, and this is cruise ship living. hey it’s me Adam shenk. I wanted to do a bit of a video log. I just signed
    on to my new ship and this is always kind of the most exciting and weird
    day of the contract because I’m just getting to a new ship for the first time
    so I want to kind of walk you through my routine I guess. Embark day is always a
    clusterfuck You have guests leaving in the morning and then guests
    coming right on. The housekeeping department is crazy slammed, they’re
    getting suitcases on the ship so it’s always a bit of a mess. It wasn’t too bad
    today. I had to wait around for a little bit and then my room key wasn’t working.
    Sometimes it’s very unclear who to go to for this or that and you have to just
    sort of figure it out. I just asked some people in the hallway
    and they let me in This is my cabin I haven’t unpacked anything yet. Let’s just
    do first impressions This is pretty typical for a band leader
    cabin. I usually get my own room around this size. It’s nice and cool in here. The
    a/c is kickin’. This is my favorite part: You come in the door and then there’s a
    curtain so like basically I have a foyer This is kind of what
    the room looks like. it’s a decent bed for one person. This is actually a really
    fun carpet and the great thing about the color is like you
    have no idea how dirty it might be A huge perk of living on a ship is that
    you do have a housekeeper assigned to you that comes every day and
    makes your bed and cleans so this is one of my favorite parts. Previous band
    leader leaves hand-over notes. He just went over the basics. Gave me like the
    phone numbers I need to know. Just kept it pretty simple which I appreciate. So
    then my other favorite part (slash not-favorite part) is like seeing what stuff has been left behind
    because I am a little bit of a neat freak and I will throw everything away I
    will throw everything away. I’ve tended to see that people like to save things I
    don’t know why they think it’s gonna come in handy for someone or they may
    be just a little bit too lazy to like deal with it
    so sometimes you get sort of a little bit of hoarding going on okay
    check out this phone this looks like it’s from like 1985
    so in here we have a bunch of tea bags this is very typical this is like 20 tea
    bags that are probably also very old Does tea expire I don’t know I have no
    intention on keeping that that will get thrown away this is another thing I see
    there’s a bunch of honey packets just tons of honey. There’s more. This is all the honey that
    was left. Oooh honey and tea. There’s a little hairpin there’s a lemon. I get the sense that this
    was like an avid tea drinker that kept a well-stocked tea set up this isn’t an
    unidentified what-the-fuck like oh it’s an air freshener I don’t want that this is a
    scented candle it does smell really good kind of vanilla okay so this is
    something that I do sometimes leave cup full of change okay let’s explore
    a little bit so up here we have a bunch of condoms condoms should be available
    for those who have sex responsibly I don’t know some playing cards I’m not
    even seeing a TV what is there no TV What the Hell? that’s unusual there’s always a
    TV so that’s very interesting here we have the fun little attic of like random
    stuff a Roman Catholic Mass songbook and celebrating the Eucharist there is a
    hairdryer which is like a fun discovery someone’s phone number named Kavita
    extra toilet paper no TV I’m still getting over that this is the toiletry
    section Oh something smells kind of weird
    oh there’s sage like who actually thought that they could burn sage in
    here you can’t burn sage without setting off fire alarms there’s a big old
    umbrella here which is kind of fun this is like a big old like Mary Poppins
    style umbrella what the hell? I don’t know want that. Here is a freaking junk drawer like what even what the hell is this this is like a gourd from Cuba
    bunch of plastic bags that’s that’s fine just like a bunch of fucking brochures
    anyone could pick these up and like this is not useful to anybody no one’s gonna
    go through this and like read these old frickin brochures there is some laundry
    detergent which actually is great this is a good find this bathroom actually
    is quite spa-like as you can see I actually do like this tile and yeah this
    is a typical kind of like corner shower situation right by the toilet I will say
    you always have plenty of storage space for whatever you brought two full like
    you know wardrobe with drawers here I have drawers under the bed and there’s
    there’s like more space there’s like oh the TV. I found it everybody I
    found the TV okay I’m super tired I actually didn’t
    sleep last night I was just like wired using the Wi-Fi as much as I could my
    review is this is a pretty typical situation. I
    think I’m gonna get some lunch very exciting update I got back from
    lunch and the room steward had come in and changed the sheets so I have fresh
    sheets and I’m gonna take a nap yeah hi it’s dark and I’m taking a nap hey
    it’s two days later but I finally unpacked I ended up crashing the first
    night and then yesterday I unpacked some and then today I finally finished put up
    a couple things on the doors on other ships I’ve been on all of the walls are
    magnetic so usually I’ll just put a bunch of magnets and hang stuff here
    it’s just the doors are magnetic so I put stuff there but yeah everything’s in
    its place and it’s all good My name’s Adam and I work on a ship, and this is cruise ship living

    Norwegian Cruise Line – Norwegian Breakaway Cruise Ship Tour
    Articles, Blog

    Norwegian Cruise Line – Norwegian Breakaway Cruise Ship Tour

    January 12, 2020


    Norwegian Cruise Line, the 4.028 passenger Norwegian Breakaway, set sail with passengers for the first time on April 26, 2013. Built at the Meyer Werft shipyard in Papenburg, Germany, the 146,600 ton Norwegian Breakway is the largest cruise ship ever built in the country. At 1,062 feet, it’s longer than three football fields, and it has 18 decks. The hub of the Norwegian Breakaway’s top deck areas is the Aqua Park, a family-friendly fun zone that is home to five multi-story waterslides. Located on Deck 15, the Aqua Park also has a SpongeBob-themed watery play area for smaller children. Norwegian Breakaway’s Aqua Park has two pools and four hot tubs. A close-up of one of the two pool areas atop the Norwegian Breakaway. The five water slides at the Norwegian Breakaway’s Aqua Park include the Whip, a pair of side-by-side twister slides. More areas for lounging atop the Norwegian Breakaway can be found on Deck 17 near the front of the ship. Another lounge area is located at the very front of the ship, overlooking the bow, on Deck 17. Vibe Beach Club on Deck 16 is an extra-charge, adults-only oasis with its own hot tub, lounge chairs and full-service bar. Located near the pool area, the Uptown Bar & Grill serves burgers, hot dogs and other quick bites. Norwegian Breakaway’s top deck also is home to a rock-climbing wall. Located at the back of the ship, Spice H20 is an adult-only lounge area by day and an outdoor dance club by night. It boasts two hot tubs, a waterfall, full-service bar and a giant video screen. A three-story sports complex located just behind the ship’s main funnel includes the line’s first outdoor ropes course. Norwegian Breakaway’s ropes course is the largest at sea. The multi-level structure features more than 40 elements, including a zip track. The ropes course extends from one side of the ship to the other and includes The Plank, a platform that extends eight feet over the vessel’s edge. Norwegian Breakaway offers more than a dozen restaurants, including Brazilian-style steakhouse Moderno Churrascaria. The $20 a person eatery’s specialty is grilled and slow-roasted meats that are carved tableside by passadors. Adjacent to Moderno Churrascaria on Deck 8 is Cagney’s Steakhouse, a Norwegian signature that costs $30 per person. Located between Cagney’s and Moderno is the circular Prime Meridian Bar. Deck 8 also is home to a small shopping area with jewelry, clothing and Norwegian Cruise Line-related items. A circular opening provides a visual connection — and stairway access — between the restaurants and nightspots of Decks 6, 7 and 8. The Shaker’s martini lounge. Like other Norwegian Cruise Line ships, Norwegian Breakaway has a sushi eatery called Wasabi. Prices are a la carte. New on Norwegian Breakaway is Ocean Blue, a seafood eatery run by Food Network star Geoffrey Zakarian. More than 50 electronic screens around the ship allow passengers to make bookings for restaurants and shows — a first in the industry. The screens also offer general information about venues around the ship as well as easy-to-follow directions. Located on Deck 8, La Cucina serves Tuscany-inspired Italian dishes. It costs $15 per person. In addition to interior seating, La Cucina has an outdoor seating area along the ship’s the Deck 8 “Waterfront.” The Deck 8 Waterfront features outdoor seating areas for a number of restaurants and bars, including Shaker’s. Designed with New York supper clubs in mind, The Manhattan Room on Deck 7 features a large dance floor as a focal point and is the site of live music and dancing during meals. Among the entertainment in The Manhattan Room is a ‘Burn the Floor’ ballroom dancing show. Norwegian Breakaway has a stylish, contemporary decor that extends to the ship’s hallways, including elevator areas. The Breakaway Casino on Deck 7 is home to more than 300 slot machines and 26 gaming tables offering poker, black jack, roulette and craps. O’Sheehan’s, a pub-like sports bar and grill that first debuted on Norwegian Epic in 2010, is back in a similar form on Norwegian Breakaway. It serves fish and chips, burgers and other classic pub food. Amusements include miniature bowling, pool and air hockey tables, and interactive arcade games. Norwegian Breakaway’s Breakaway Theater is home to the five-time Tony Award nominated Broadway show ‘Rock of Ages.’ Like Norwegian Epic, Norwegian Breakaway also houses a circus tent-like space for a circus-style dinner show. Called the Spiegel Tent, the venue is home to ‘Cirque Dreams: Jungle Fantasy,’ a traveling circus show that has played in more than 200 cities. The show costs $29.99 for general seating and $39.99 for premium seating. The shore excursions desk, located on Deck 6. A bar at the base of the atrium. A large open seating area on Deck 6 faces a giant screen that is used to show live sporting events and other entertainment. The Atrium Cafe features baked goods from “Cake Boss” star Buddy Valastro’s Carlo’s Bakery. An art gallery area is an element of Deck 6. Le Bistro, Norwegian’s signature French restaurant, is back on Norwegian Breakaway with indoor seating as well as “Atrium Al Fresco” seating outside the restaurant at the base of the ship’s central atrium. It costs $20 per person. Located in the ship’s atrium on Deck 6, Savor offers traditional cuisine with a contemporary flair. There is no extra charge to dine. Touch screens around the ship show the seating availability at restaurants. The Norwegian Breakaway’s fitness center is located high atop the ship on Deck 15. The fitness center has dozens of weight and cardio machines as well as free weights. The Entourage teen club is a dedicated fun zone for 13- to 17-year-olds. The most luxurious of the 2,014 cabins on Norwegian Breakaway are the 42 suites found inside The Haven, a private enclave at the top of the ship. Here, the living area of an Owner’s Suite. Owner’s Suites feature a bedroom with a king-size bed, a separate living room with dining area, and a large modern bathroom with separate shower and tub. Among the many amenities found in Owner’s Suites are specialty coffee machines. Owner’s Suites also come with concierge and butler service. Owner’s Suite bathrooms have double sinks as well as walk-in showers and large tubs. Owner’s Suites also feature a large amount of storage space, including walk-in closets. The cabins can sleep up to four. Even larger than Owner’s Suites are the ship’s two Deluxe Owner’s Suites, which measure 936 square feet and sleep up to four. Bedrooms in the two Deluxe Owner’s Suites feature king-size beds that face floor-to-ceiling windows and an extra-spacious wraparound private balcony. Each of the Deluxe Owner’s Suites can be joined with an Owner’s Suite to create a grand suite that sleeps up to eight people. Deluxe Owner’s Suite bathrooms have an oversized bath tub, two modern vanity sinks and a large shower. The tub area in a Deluxe Owner’s Suite bathroom. Deluxe Owner’s Suites have large walk-in closet areas. A Deluxe Owner’s Suite balcony. The Haven also is home to 18 Haven Courtyard Penthouses. At 334 square feet, they are smaller than Owner’s Suites but still significantly larger than standard cabins. Located near the Haven’s private courtyard, the Haven Courtyard Penthouses have bedrooms with king-size beds, and a living and dining area. A Haven Courtyard Penthouse balcony. A Haven Courtyard Penthouse bathroom. The closet found in a Haven Courtyard Penthouse. Another high-end option on the Norwegian Breakaway are its 20 Haven Family Villas, which have two bedrooms and two bathrooms. They measure 559 square feet and sleep up to six people. The Haven Family Villa’s master bath has a large shower, an oversized oval tub that looks out to the sea and two modern vanity sinks. Haven Family Villas have a separate living room and dining area that includes a pull-out sofa bed, writing desk and bar. The balcony of a Haven Family Villa. The second bedrooms in Haven Family Villas have a double pull-out sofa bed that is connected to its own bathroom. The second bathroom of a Haven Family Villa. Like all Haven cabins, the villas come with a private concierge and 24-hour butler. The most common category of cabin on the Norwegian Breakaway are its Balcony Staterooms, of which there are 960. The 204 square foot Balcony Staterooms have queen beds that can be converted into two twin beds and feature a clean, contemporary design. Balcony Staterooms have large, streamlined bathrooms with plenty of lighting. Balcony Stateroom bathrooms have a shower but no tub. Enclosed vanities in Balcony Stateroom bathrooms hide a trash bin as well as storage space. More storage is available in large drawers under the sofas in Balcony Staterooms. The streamlined, built-in desk and storage area of a Balcony Stateroom features a television, mini-bar and coffee maker. The desk area of a Balcony Stateroom has four electrical outlets, two on a U.S. standard and two on a European standard. All cabin categories – including Balcony Staterooms, shown here – come with a mini-bar. The balconies for Balcony Staterooms have two chairs and a small table. Balcony Staterooms have large closets that feature areas for hanging clothes, shelves and a safe. A look inside the closet of a Balcony Stateroom. Norwegian Breakaway has 449 windowless inside cabins that have two twin beds that can be converted into a queen. Many of the inside cabins have pull-down bunks and can sleep up to four people. They have small desk areas and televisions, and measure 151 square feet. Inside cabin bathrooms are similar to those found in balcony cabins. Norwegian Breakaway also has 120 oceanview cabins that have windows but no balconies. Here, what’s billed as a Family Oceanview Stateroom. The Family Oceanview Staterooms measure 161 square feet and have two twin beds that can convert into a queen. The twelve Haven Penthouses measure 505 square feet and have a bedroom with king-size bed and a separate living room. The cabin category is different than the Haven Courtyard Penthouse. The living room of a Haven Penthouse has a double sofa bed, writing desk and dining area. Haven Penthouse bathrooms have two bowl sinks, a curved oval bathtub and separate shower. A Haven Penthouse balcony. There are 248 Mini Suites on the Norwegian Breakaway. The 236 square foot cabins are slightly larger than standard Balcony Staterooms. Mini Suites have a king-size bed that can be separated to form two smaller beds, a large closet, a sofa bed with additional storage and a built-in desk area. Like standard Balcony Staterooms, Mini Suites have coffee makers. The biggest difference between a Mini Suite and a Balcony Stateroom is that Mini Suites have bigger and more elaborate bathrooms. Mini Suite bathrooms have a large double sink with two faucets set against a mosaic glass-tile backsplash, additional storage space under the sink and a larger shower than Balcony Staterooms. The showers in Mini Suite bathrooms feature rain-shower heads and multiple body spray jets. Mini Suite balconies have two chairs and a small table.