So this is the saying our chef says at the end of every night as we are cleaning up. It's actually something I look forward to hearing as it means one day closer to the end. Not that I don't like working on the ship, but it is definitely nice to think about going back home.
Well again a week has passed and I am back in Vancouver. An eventful week with a lot of different things happening. First of all our new manager for the restaurant is very interesting. He has a different way of running the reservations than the previous manager. I don't know, which I like better, they are just different. Anyways he was given 2 extra servers and so he thinks extra servers, means more guests, means more revenue. Um, no. We didn't get any more kitchen staff so why does he think we can jump up 25% more guests with no more help. Well we did it. Despite this we received our highest rating for this last cruise. I was also complimented on my low failure rate for properly cooked meats. It was just a lucky week. Only 2 send backs on 400 steaks.
One night this past week I was having a beer with my chef in the PO bar, when the executive chef gives us a hard time for night drinking with him in the Officer's Bar. We joined him and I got some real insight into what it is like working on the ships. And I got on the good side of some of the higher ranks on board, this will help I'm sure. There is always something that doesn't go our way, and usually it is a multitude of things. I guess that is how it is wherever you go. It's how you deal with these challenges that determines how good of a worker you are.
June 12 was the Philippine Independence Day party. Of course it is a huge deal because of the vast amount of Filipino crew members. The party took place in this big open space at the front of the ship that had huge bolts coming out of the ground, but the strobe lights and loud music made it a good time. Not to mention free drinks! I had a good time, and pictures will be posted when I get them as my camera battery was dead. I asked a silly question to one of the managers, "is there an American Independence Day party on board? " I was laughed at. Me being one of maybe 10 American crew members on board I guess doesn't warrant any kind of party. Oh well.
Obviously on this ship there are certain cultural differences that I have to get accustomed to especially with those I work with directly. One case arose this week with one of the servers, Well I guess my sense of humor to him is, well foreign. He doesn't get it and he got pissed off at me because he was talking with the other servers quite loudly during service, in another language of course, and I didn't understand. So with a big smile on my face I said, "So what happened, did you screw up another table?" Oh man that set him off. And after service I went to apologize for the misunderstanding and he told me that it was harassment and if he wanted he could go directly to the Captain to report it. I talked with him a little and we smoothed things over. Now we are cool and there are no problems.
Well 5 weeks down and 20 to go. And in all of my time here on board one thing stands out. What the hell is a + or - on a meat order. A medium + or medium well -. I mean come on, I might as well grab a thermometer and ask what temperature you want it cooked to, 137 or 143. I get a kick out of every time I see this on an order.
Here are some pics from last week:
Working hard on the grill
The Pinnacle Pastry Chef, Willy, what a character
Well I am still asked at least once a day, "Are you going to sign up for another contract?" I just started this one and it's six months long. How can I think about another one so soon. I have no idea, but I do not deny the possibility of wanting to continue just as I do not deny the possibility of anything. Never say never. I am enjoying for the most part this experience that I am having. There are certainly a lot of life lessons to be learned here and plenty of things I will never forget.
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