I was waiting for today's weather so much to record this video against the backdrop of a very beautiful bay where we are now standing.
There are huge green slopes, buildings with beautiful architecture. But apparently summer in England exists only on the calendar.
The rain is beginning...
Hello!
Despite the bad weather, I could not postpone the recording of this video, as the topic will be about the most important aspect of the life of the crew on a cruise ship.
This is food!
It is important to say that MSC changed the concept of nutrition a few years ago and got rid of the hierarchical division of the crew during meals.
The canteen divisions are now based solely on the gastronomic preferences of MSC's multinational crew.
By the way, canteens are called restaurants here. And there are three of them on the Meraviglia and Seaside vessels.
There are four of them on the liners Grandiosa and Virtuosa.
One of the restaurants offers a menu of Mediterranean cuisine, the other offers a menu of ethnic crews.
Depending on the day of the week, you can taste adobo chicken (a Filipino dish) or Brazilian black beans, Cuban fried bananas.
The third restaurant is Street Food - street food.
But before I describe the detailed menu and concept of power building on MSC ships,
I suggest a walk through all three restaurants that are on MSC Virtuosa, where I am now.
For me personally, breakfast is my favorite meal of the day, but it is also a big pain for all the crew members here
because it is exactly the same every day and only sausages and certain ingredients of cold snacks change in it.
Everything else remains the same.
This is so boring that you don't even want to go into the dining room in the morning.
Lunch in the crew dining room is a lottery, because one day there can be a wonderful beef paillard or juicy pork entrecote,
and on another day there may be regular sausages, pizza or fish that we are now serving.
Nevertheless, this menu concept is designed in such a way that there are always two types of meat on the dispensing line.
and definitely fish, as there is a multinational and multi-religious staff.
Accordingly, many have restrictions on certain products.
Therefore, all this must be taken into account and taken into account.
The so-called afternoon snack was developed by the company especially for those whose schedule does not fall into the lunch or dinner.
That is, the guys start working after dinner or before dinner. In order not to go to work hungry, they can have a snack on sandwiches, burgers or hot dogs.
There is a small selection of salads, pastries and desserts.
The concept of the dinner menu is completely identical to the concept of the lunch menu: salads, soups, side dishes and the cold line are all exactly the same.
Naturally, these are different dishes, but the whole line-up completely repeats the lunch menu.
The only difference is that now on this ship for dinner they can bring dessert from the passenger buffet, and also include an ice cream machine.
For those who finish their work very late. These are employees of bars, restaurants, artists, casino employees and so on,
A specially designed meal is called the Midnight Buffet.
Ah, yes, I almost forgot to tell you about another very important innovation, this is Burger-mess.
Fast food canteen, which is only on Virtuosa and Grandiosa.
Perhaps this is the most favorite place of all the crew members after the cru bar, since you can come here after 12 in the evening and order a hot dog to your liking
or burger, fries. There are large TVs, comfortable chairs, and you can chat with friends.
Here on the side there is a Beverage-wall, where you can buy and pour yourself beer or other drinks: cola, sprite, fanta in assortment.
There is also an ice cream machine and a coffee machine. This is a great place to stay.
But, unfortunately, it is now closed, because it is used for PCR testing for crew members.
In closing, I want to say that the Coronavirus pandemic has made its own adjustments.
Now, in order to reduce the Food cost, the company has made some restrictions.
Now there is no assortment on the dispensing line that was originally planned.
But thanks to the onboard management and the excellent team of chefs,
The choice of dishes that are present in the dining room is able to satisfy the gastronomic preferences of almost everyone on board.
I hope this video was informative enough and you were able to find important information for you.
If you have any questions, write them in the comments.
And be sure to subscribe to the channel so as not to miss the next episodes in which I will talk about other aspects and rules of staying on board.
Don't miss it, it will be very interesting!
And that's all for today. See you! Do not be ill! Until!