Cruise on Symphony of the Seas

Introduction

• First-time cruise experience on the largest ship in the world.
• High stakes for the crew with intricate choreography and high expectations.

Ship Overview

• Dimensions: 362 m long, 66 m wide, 72.5 m high.
• Features:
  • Over 2,700 state rooms.
  • Water parks, Broadway-style performances.
  • Spas, gyms, ice rink, 23 different restaurants.

Captain and Crew

• Captain Rick Sullivan uses manual steering.
• Advanced technology compared to previous cargo vessels.
• Symphony of the Seas compared to Titanic:
  • Twice as tall and wide, almost 100 m longer.
  • Cost of construction: $1.5 billion.

Itinerary

• 7-day sailing from Barcelona to various ports:
  • Palma de Mallorca, Marseille, Chibia (near Rome), Naples.
  • Full day at sea returning to Barcelona.

Port Operations

Turnaround Day in Barcelona

• Hotel director Jan Luca Carelli oversees million tasks for guest check-in and food outlets.
• Provisions manager Ola Roswell deals with loading food, including 60,000 eggs, 400 L of chocolate ice cream, and more.
• Executive Chef Lee Goble prepares meals for 30,000 guests daily.

Departure Challenges

• Difficult manual docking requiring precise maneuvering under pressure.
• Weather impacts and late guests can delay schedules.

Activities on Board

• Various entertainment options, including:
  • Skating rink, ziplining, aquatheater.
  • Special shows involving drones and acrobatics.

Safety and Operations

• Continuous checks for safety during shows.
• Procedures in place for emergencies, including lifeboat drills.

Conclusion

• Overall, the cruise was a combination of adventure, luxury, and precision management from the crew to ensure guest satisfaction.
• Captain and crew emphasize teamwork, safety, and guest experience throughout the journey.