Yesterday’s galley tour was most informative on several levels. In addition to learning that Seven Seas Mariner chefs have a database containing 4,000 recipes and only begin to repeat menu items every 14 days, we also learned that guest preferences are also taken into consideration when orders are placed for the ship’s stores. For instance, on the world cruise there is a gentleman whose preference for kale at breakfast has been noted and 75 pounds of his favorite are on board. Not only is there a recipe database, but also a database of guest preferences. That’s simply one example of how Regent Seven Seas Cruises takes service seriously. Even my cabin stewardess has noticed my fondness for green grapes rather than red ones.
Back to the food—while most stores are brought aboard at the beginning of a cruise, fresh items indigenous to the regions where the ships are sailing are also purchased in ports of call. “Destination” meals are a dining highlight as well. During the first leg of the world cruise there will be a Caribbean Barbeque on deck as well as a churrasco when Seven Seas Mariner reaches Brazil.
Last evening before dinner we had the opportunity to meet our neighbors here on deck nine at a Block Party. Everyone was invited to bring a wine glass from their suite and mingle in the passageways as stewardesses served wine and cheese for the gathering. It was a lot of fun and participation was high—one of our neighbors even interrupted her preparation for the evening and attended in her bathrobe.