Well, it’s my final day onboard the beautiful Quantum of the Seas. We’re currently off the coast of Virginia, making our way back to Cape Liberty, NJ where a JetBlue flight is going to whisk me back to Florida Monday morning.
That of course is assuming I actually make the flight.
In an obvious lack of clear judgment, I didn’t take into consideration the time involved in disembarking the ship, making my way through customs, and then getting a cab to the Newark airport – a destination I need to be at no later than 10am.
I’ll save that stress for tomorrow!
For now, it’s time to talk about Day 7 onboard the world’s newest, most technically advanced cruise ship, Quantum of the Seas. Now if that doesn’t sound like marketing talk, nothing does. But it’s true as I learned during the three-hour “All Access Tour” I took at 9am Saturday morning.
Running late as usual, I arrived at 8:59am and was politely told to go back to my stateroom and put my pants on. No, I didn’t forget to cover up my junk, I wore shorts. Somehow I didn’t get the memo that you needed to wear long pants on the $150 tour that takes you into areas of the ship only a select group of paying customers to get to see.
With my pants on, I signed away all liability should I injure or kill myself while on the tour. Jim Walker over at CruiseLawNews.com would have probably spanked me for doing this, but in order to participate in things like this, the FlowRider, iFly, or even the North Star, you have to waive away your rights.
We started the tour in The Grande, the ship’s free, always formal night restaurant, where the chef leading this part of the tour explained that, unlike ships with a main dining room, Quantum has several galleys to serve the 17 restaurants onboard, with most of them identical. Since most of the food is cooked to order in much smaller quantities, the galleys aren’t massive food assembly lines but are more the size of what you would expect to see in a large restaurant.
As we passed through, we saw cooks doing prep work that involved slicing fruit for desserts, cutting up potatoes for main courses, and making soup for, well… soup. The new stainless steel kitchens sparkled as each member of the kitchen staff seemed proud to show off their work area and pose for photos along the way.
Leaving the galley, we headed to our next stop where the Provision Master led our group through the various store rooms where food, beverages, paper goods, and essentially all consumables are inventoried and ordered by the various restaurants and departments. In his words, he called his department the “ship’s Walmart.”
He is responsible for making sure the ship doesn’t run out of any supplies for passengers and crew and also must maintain enough supplies onboard to keep the ship at sea an additional two days should it not be able to return to port due to an emergency. He must also forecast weeks in advance for what he feels the ship is going to consume, based on the nationalities of passengers on board. A cruise made up of mainly Americans will go through a lot of hamburgers and french fries, while a cruise with a majority of Asian people onboard will not.
When you’re cooking and feeding close to 6,000 people every day, there’s a lot of waste that’s generated, and our next stop took us to an area where photos and video were not permitted – the garbage room. The ship’s Environmental Officer explained that Quantum of the Seas is a zero-landfill ship, meaning that none of the waste generated onboard ever makes it to a landfill. No, it’s not tossed overboard, that’s not allowed, instead, everything is either incinerated onboard or recycled and offloaded to waste transfer stations on land. Incinerator ash is sent off to an independent lab on a regular basis and is analyzed to ensure that it contains no hazardous materials.
Trash entering the garbage room is picked through by hand, sorted, and either burned or recycled. Glass bottles and broken pieces of china are in large holding bags after being crushed and will head off for recycling. Aluminum cans are sorted into bins and sent to recycling centers where the money paid for them is deposited into a crew welfare account for crew activities onboard. Used cooking oil is either recycled or on cruises that stop at the cruise line’s private island in Labadee, Haiti, is offloaded and processed on the island to be used as biofuel to power equipment on the island.
Next up was a trip down I-95, the crew-only corridor that runs the entire length of the ship, nicknamed after the Interstate we all love to hate. Before entering our next stop, we were reminded that photos and video were still not permitted and we must go through a security check before heading into the ship’s Engine Control Room.
One of the ship’s engineers led this part of the tour where he explained the engines that power the ship, the azipods that propel the vessel, and the various environmental and technical features that are new to this class of ship. One of them is scrubbers, which reduce the number of emissions released from the heavy bunker oil the ship burns. Another is the air bubble system that blows a constant stream of air bubbles underneath the ship, so it actually glides on a cushion of air, reducing fuel consumption by up to 17%.
The Engine Control Room is also the brain of the ship where all critical systems are monitored 24/7/365 including the engines, sanitation, water, HVAC, and more. Walls of computer screens display data on how efficiently the ship’s massive diesel engines are running, and how much power is being consumed, along with live video streams of the ship’s funnel to monitor the color of the exhaust and the insides of the ship’s two azipods propulsion units. Any adjustments that need to be made to any system can be done from here with just a click of a mouse.
The engineer went on to explain that Quantum of the Seas was designed in such a way that a catastrophic failure like what was seen on the infamous Carnival “Poop Cruise” can not happen on this ship. If one of Quantum’s engine rooms caught fire and the engine was rendered useless, the ship would still have power and continue on its journey, unlike the Carnival Triumph and Carnival Splendor which did not have such redundancies built in when they were constructed.
See, there is such a thing as learning from mistakes.
Bidding the Engine Control Room goodbye, we headed back down I-95, cameras still put away, and headed to our next stop, the ship’s laundry. Here the Laundry Master proudly showed off the state-of-the-art machines that are making their appearance for their first time on Quantum. Gone are walls and walls of washing machines, while there are a few of them in place for backup, this ship has a massive tunnel washer where dirty linen is loaded on a conveyor belt and, as its name implies, is sent through a tunnel where it makes its way through various chambers before reaching the end where it has any leftover water squeezed out and is transferred into one of four massive dryers.
Once dried, it’s off to be pressed and folded in more massive machines that are manned by guys who just load sheets into it all day – a job none of us would ever want to have. But they do their job with pride and with a smile.
Guest laundry is done in small, home machines, one batch at a time and state-of-the-art pressing machines take out the manual labor associated with ironing shirts and pants. In just a few seconds, a shirt is put on a mannequin-like machine and is hit with high-pressure steam making it crisp as a new dollar bill. Pants are placed on a similar like piece of equipment where hot steam is blown into them taking wrinkles out in a snap.
From the laundry, it was off to the Royal Theatre where we got to see the backstage area including the dressing rooms and workshop where props for the two production shows – Mamma Mia! and Sonic Odyssey are built. Unfortunately, last-minute fine-tuning was being done by the stage crew for the first-ever performance of Sonic Odyssey, so our visit had to be cut short.
Next up, a trip to one of the crew bars where mimosas were waiting for us and we got to take a 15-minute break before heading up to the bridge. Along the way, we stopped outside on the bow of the ship, a crew-only area and the only area on board where the crew is allowed to smoke. While we weren’t allowed to head out to the actual tip of the bow, it’s an impressive sight. Looking up from the bow to the upper structure of the vessel above you is breathtaking and reminds you of just how massive the ship is.
Before entering the bridge, we had to pass through a security checkpoint once more and were told to “take as many still photos are you want, but no video.” With the ship’s Master in a conference and unable to join us, this part of the tour was led by a young Deck Cadet from Canada. Since we were at sea, we were not able to disturb the two Officers of the Watch on duty behind the controls of the ship, so he took us over to one of the bridge wings. The bridge wings are used when the ship is being docked and contain the same equipment as is found in the main control area to maneuver the ship.
Next up was a glimpse into the ship’s command center where upon entering a giant table containing detailed technical deck plans of the entire ship that can be called upon in the event of an emergency to determine fire zones, bulkhead locations, and more. Off to each side of the command center are two rooms with walls of computer monitors displaying stats about the number of passengers on board, the number of people assigned to muster stations, and all types of information that is essential to have in the event of an emergency at sea.
It’s always interesting to see the bridge, especially on the newer ships. As technology improves, less and less equipment is needed to maneuver the ship. Gone are the days of the big wheel used for steering, now a joystick is all that’s needed and paper navigational charts have been replaced by computerized versions.
Many cruise lines stopped doing these types of tours following the Costa Concordia disaster, but have begun to resume them. If you’re on a ship that offers such a tour, spend the money and take it. It’s going to be better than any shore excursion offered. Sometimes these tours aren’t advertised, so it’s always best to check with Guest Services or the excursions desk to see if one is offered.
For the rest of the afternoon, I did some more exploring around the ship before heading back to my stateroom to get ready for the evening’s entertainment, Sonic Odyssey, which was being performed for the first time in front of an audience.
The show started off with William Close, the creator of the world’s largest string instrument, playing a version of his Earth Harp created especially for Quantum of the Seas. The strings of the massive harp extend from the stage to the Royal Theatre’s balcony and are played by hand using a pair of gloves coated with rosin. The finely tuned instrument was accompanied by the ship’s cast of singers, dancers, and musicians.
In addition to the impressive Earth Harp, a massive drum wall made an appearance where Close and several cast members, and the band’s drummer banged out tunes that kept the audience in a state of awe. Unfortunately for me, I arrived a bit late (I need to work on that) and scored the worst seat in the house. A balcony seat with a pole right in my line of sight. I was unable to take any photos worthwhile because of the pole, which is a shame because this performance also used a large video screen that added stunning video effects to the whole production.
The whole show was a journey of sound. With instruments ranging from the Earth Harp to the drum wall, to massive gongs (the largest gong at sea, I’ve been told), a “drum suit” worn by a musician who did a solo act playing himself (not with himself, but himself). The drum suit, also designed by William Close, appeared to have some technical difficulties with its microphone, as some beats were not heard but you could see the drummer hitting himself.
The cowbell definitely worked.
Towards the end, Close made a return appearance playing yet another instrument he created, a guitar made up of three separate guitars. I’m not sure how long he’s going to remain on board, but I can assume he will be handing the reigns of the show over after a few performances.
Following the show, I headed over to Vintages for a few glasses of wine and some tapas from Jamie’s Italian. I started off with the Spicy Crispy Squid ($5) and another of the I-can’t-get-enough-of-it Meat Board.
Dinner was in another one of the ship’s for-a-fee restaurants, Wonderland. Billed as a culinary kaleidoscope of never-before-seen fare, the menu is full of “sharable fantasies and magical elixirs.” From the moment you lay eyes on it, you know you’re in for something special. From the massive hand outside that points the way to your awaiting epicurean experience to the waiters wearing purple velvet tuxedo jackets with long tails, this was truly Wonderland.
Unlike dinner at Jamie’s Italian the night before, I was seated promptly upon arrival for my 9pm reservation. The table was set with curiously large glassware and a menu in a picture frame that you needed to “paint” in order to read. With a paintbrush in hand, I dipped it into the water and whisked it over the menu revealing the six courses I would be selecting for my meal.
Each course is named after an element, Sun, Ice, Fire, Water, Earth, and Dreams. Two signature cocktails are offered, a Balsamic Martini and a Chocolate Mousse Martini. I saved the latter for dessert but quickly ordered the first and it came out in a large goblet that if I could fit in my pocket and steal, I would. I also asked if I could buy one of the purple velvet tuxedo jackets, but was told they were all custom designed and fitted, so no.
First up from Sun (radiant vegetables playfully reinvented), I chose the Baby Vegetables in the Garden. Presented in a fashion that resembled just that, purple potatoes make up rocks, chicken pate served as pebbles, and something I totally forgot made up the soil. Springing out from the “dirt” were baby carrots, beets, and other veggies to complete the garden. A visually stunning way to start.
From Ice (chilled to exhilarate the palate), I chose the Smoked Salmon, six pieces, enough for a meal, were served with mini bagel balls, piquillo, and cucumber. Again, a hit.
From Fire (emanating wonderful warmth), I chose the Vanishing Noodles, which when brought out looked anything but appetizing, but my server quickly noted that once the was added the magic starts and the noodles disappear leaving nothing but flavor, chicken, duck, and truffle. It looked a little sketchy in the beginning but was a very flavorful soup.
From Sea (oceanic inspirations from the tide of the imagination), I originally asked for the Tempura Caviar served with crème fraiche, but was told they were out. I settled on the Liquid Lobster which was served in a spoon along with bone marrow and caviar.
From Earth (dishes grounded in whimsy), it was a toss-up between the Cuban Pork Shank which the table next to me ordered, or the Terroir Beef, which they also ordered. My server recommended I go with the 22oz piece of beef served with a huge bone, as it was “fluffy.” I never heard meat explained to me as being “fluffy” before, so I said, “what the hell.” When it arrived it was just like he said. The meat simply fell off the bone and was exceptionally tender from being braised for 48 hours. I have to admit, after all the previous courses, I could not finish the whole thing, and if I had a dog, it would have certainly enjoyed the bone.
When it was time for dessert, I chose the Chocolate Mousse Martini but was disappointed that it arrived in a regular-sized glass! The dessert menu was delivered in a book that opened up to reveal oversized playing cards with the menu printed on one side, and a large key. I asked how many keys have been stolen and my server said, “I’m going to double-check to make sure you left yours!”
So far, I wanted to take home the jacket, the glasses, and the key.
For dessert, I took my server’s recommendation and went with the Melting Chocolate Cake even though I’m not a chocolate fan. It came with a dollop of cream and pistachio ice cream. When he mentioned the pistachio, I had to tell him I was allergic to that singular nut, so he whisked the scoop off my plate and left the rest.
The dessert was uninspiring, but the overall meal at Wonderland was incredible. I’ve seen to go from one star to five as I’ve progressed through the restaurants this week. I’ve been asked which has been my favorite and it started off being Silk, then Jamie’s Italian, and as it stands now, it’s Wonderland.
After dinner, I stopped back at Vintages for a night cap then a walk around the ship, where I stopped to see Felicia, the giant purple bear who takes up residence on the top of the ship. She and I took in the night air as we sailed together through the darkness with the only light to be seen coming from the stars in the cloudless sky.
Nothing beats being at sea at night. The lull of the ocean. The crisp sea breeze. The gentle rocking of the ship as the water laps at the hull.
You sense a feeling of peace that is accentuated as you gaze out into the vast nothingness that surrounds you.
Some say the sea is a lonely place.
I say it’s a place where dreams are dreamt, souls are searched, and life is lived.
If only for a short time.
Personal Day-By-Day Quantum of the Seas Cruise Review:
Photo Tour of the Quantum of the Seas:
No cruise vacation is complete without taking a ton of photos, and that’s exactly what I did on my Quantum of the Seas cruise. From the ship’s stunning interiors to its beautiful pool areas and my cozy stateroom, I captured it all on camera. You can check out my photo tour of the ship and see all of the pictures I took by visiting the links above for my day-by-day review of the cruise.