I began working on a cruise ship as an assistant waiter 19 years ago in 2003 and it’s been a great journey so far. I am proud to be in a profession where we not only take care of our guests but also our team members.
A famous author once said that to travel is to live. Working on a cruise ship for many years has allowed me to travel and meet people from different cultures, which has opened my eyes to the world around me.
I love cruising across the Mediterranean Sea because I am able to see seven different countries in a span of 10 days. I’ve also always enjoyed traveling to Alaska; it’s amazing, I come from the warmer regions of India, so I love to see snow and eat fresh seafood.
A day in my life on a cruise ship
Being a fleet manager for dining and beverage operations is rewarding and busy. When I am working, I start at 6 a.m, by helping with the breakfast operations. The restaurant operations manager and the executive chef work together to ensure that breakfast is served on time for our guests to enjoy. The hygiene of our food is very important, and we have to be compliant with the U.S. Centers for Disease Control and Prevention. That’s why, whilst preparing for breakfast, hygiene checks are conducted every morning.
My daily meetings begin at 9 a.m and these are typically held with the guest services manager, the hotel general manager, the executive housekeeper, the entertainment director, and other heads of departments. During these meetings, we discuss issues that may have arisen from the night before and we prepare for the day ahead.
Being in the hospitality industry is difficult, as we have to deal with 3,000 different perceptions of what “perfect” is when it comes to preparing the food and the atmosphere on the cruise ship. That’s why these meetings are important.
At 10.30 a.m., we begin lunch operations and finish by 2.30 p.m. In the afternoon, we have wine tastings, beer tastings, and mixology classes. But of course, having started the day at 6 a.m, by 2 p.m, it’s my break time. So, I enjoy a power nap for an hour or two, before beginning work again at 4 p.m. During that time, it’s happy hour, and all the bars and lounges are open.
Dinner time is typically busier, as it requires a much larger operation. The dining room which caters to up to 1,500 guests is open, as well as the alternate and specialty dining venues. Our steakhouse, Brazilian concept, Pan Asian, Italian restaurant, and buffets are also open.
At 8 p.m, the crew host an entertainment activity such as a music show in one of our lounges. During that time, we liaise with the beverage team to make sure that a prompt beverage service is given, and I usually finish work at 10.30 p.m.
The beauty of working on a cruise ship is that no two days are the same. At any given second, something may change. For example, we may be sailing in the Caribbean on a bright, sunny day and it may suddenly begin to rain, which means that all of our guests would seek shelter inside the ship. The team and I would then promptly need to change our program to keep the guests happy.
Preparing a cruise ship for Christmas
The most unique thing about hosting a Christmas cruise is that the atmosphere on board is one of great celebration. It also feels more homely because the ship is typically filled with 600 kids around the Christmas season, and having many families around creates a festive atmosphere.
Around Christmas, the location of where cruise ships usually sail depends on the specific itinerary. But generally, from my experience, Christmas days are spent at sea rather than docked in a port.
Six to eight weeks before Christmas, we begin planning an itinerary for the festive season. The Christmas menus are designed and created by our corporate culinary crew in Seattle, and they are then communicated back to all the ships and across the fleet to all the chefs.
Based on these menus, the ships are directed to place the orders for the ingredients weeks in advance. Generally, on average, the ships need a leeway time of at least 28 to 30 days to ensure that they have time to place the order and receive the raw material or the ingredients for the recipes.
We then host a food-tasting night amongst staff members. If there is a particular item that is not available from our suppliers, we communicate that with the corporate management and also give our suggestions for alternative ingredients and recipes.
One of the challenges that we face around the Christmas season mainly to do with supplies. On a voyage, we can never have perfect inventories for everything.
For example, if there is a guest who wants to order a specific bottle of alcohol, we may not always have it in stock, because it has run out, or the supplier may not have had it. I would typically inform the guest that although we may not have that specific alcohol in stock, there’s always something similar that we can give them. But sometimes, we may have guests who don’t want alternatives; I find this to be true with some first-time voyagers because they generally expect things to go as planned.
Another big challenge is serving an average of 600 kids. Whilst on a cruise, all staff members need to be responsible with the way we are serving alcohol. We have many working teams, and many people on board, so there is always a small chance that some children may sneak into the kitchen or get alcohol. So, our beverage team members have to be vigilant.
Christmas on a cruise
The biggest difference I see, when it comes to Christmas cruises, is that I am never surprised when I see a lot of chocolate. Children also usually sprinkle chocolate all over the floor, but it’s just the kids being kids, and that’s the beauty of Christmas.
A few days before Christmas, usually on the day that the Christmas cruise commences, we have a tree lighting ceremony, and then we serve hot chocolate and Christmas cookies to everybody on board.
On Christmas eve, there is a special, Christmas-themed dinner served for all staff. The captain, the hotel general manager, and human resources serve the food to the whole team. It’s called the crew appreciation dinner and usually consists of special dishes like oxtail soup, yellow rice, pork lumpia, and szechwan vegetables with shrimp. We also serve the executive Officers and concessionaires Christmas dinner on Christmas day, which includes dishes like nutcracker salad, slow-roasted Christmas turkey, and warm flourless molten chocolate.
There is also a program scheduled for all our onboard guests in the show lounge on Christmas eve. We have over forty nationalities onboard and when we all sing Silent Night it brings the spirit of Christmas alive. I get goosebumps every time I recall this throughout the year because it reminds me of the strong family bond that we all have onboard together. It’s left me in tears of joy and makes me feel at home.
On the morning of Christmas day, somebody from the crew takes on the role of Santa Claus and arrives at one of our lounges and hands out gifts to children.
We also have 900 to 1,200 staff members living on board away from their families during the festive season. So, we become each other’s family. We host a secret Santa, and a few days before Christmas, we rally together and place the gifts on a large table. We enjoy some drinks and Christmas food, followed by a large gift exchange. This is something that families would usually do at home, so it’s wonderful to be able to create a festive atmosphere.
When it comes to my priorities, my family always comes first. But the whole atmosphere we have on board helps me because I know that I am not the only one without my family. There are another 900 to 1,000 team members who are also away from their families.
So, we count on each other and we are there for one another, like a tight-knit family. That’s the beauty of being on board. Of course, we miss our families, but it’s those bonds that are created on board during these voyages that keep us strong.
Saurabh Vaishampayan is a fleet manager for dining and beverage operations at Holland America Line. You can find out more about him here.
All views expressed in this article are the author’s own.
As told to Newsweek associate editor, Carine Harb.
Do you have a unique experience or personal story to share? Email the My Turn team at myturn@newsweek.com
‘I Work on a Cruise Ship at Christmas, This is What Happens Behind the Scenes’
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