“Well a very good morning. I said a good morning. Good morning, good morning. You bet a good morning, cause it’s a good morning. I said a good good gooooood, good goooood morning” Dr. E ~ Cruise Director
It’s Day 6 and another day at sea as we sail toward MSC Ocean Cay Marine Reserve. We had an early(ish) knock at the door with our pre-ordered breakfast to start things off. While sea days are usually reserved for sleeping in, today we got a peek behind the curtain with a backstage tour.
The first of our two ship tours is: Behind the Scenes – Backstage & Areas. This tour, at $46 for adults / $32 for children, offers an opportunity to see areas of the ship generally off limits to guests, including the World Theater stage, galley and food storage areas, and laundry.
If you’re looking forward to seeing it for yourself though, you’ll have to book a cruise on MSC World America and take the tour—because phones and cameras are strictly prohibited.
First Stop: The World Theatre
Assembling first in the World Theater for some last-minute waiver forms and a welcome, we were greeted by two members of the excursion team and given a quick overview along with a few reminders about safety and security. There were 36 guests participating in the tour, and we were divided into two groups.
Once the formalities were out of the way, the theater director invited us all onstage to give us the performers’ perspective of what the audience looks like during a show. We got a brief overview of the theater’s design and a quick walkthrough of the dressing area backstage, which was unoccupied due to the early hour. It was literally a walkthrough—no real explanation of the logistics or activity that goes on back there.
If you’ve ever participated in a stage production at any level, you know that backstage and dressing rooms are often a flurry of activity, with costume changes and set swaps happening with military precision. I was hoping they’d touch more on that aspect, but it was glossed over entirely.
We did see what appeared to be about 100 32″ monitors arranged to form the LED backdrops used in shows—there are no traditional curtains in this theater. Back onstage, we had a short Q&A with the theater director. Since the tour started at 8:30 a.m., you could tell most of the group was still waking up, and the questions were few. There didn’t seem to be much prepared material to fill the quiet moments either.
While we stood on stage, there were clearly taped marks for props, mic stands, and performers, but the guide made no mention of their importance or function. Not a single reference was made to the large trap door we were literally standing on, let alone how it’s used in the productions.
The director did briefly discuss how casting works across the MSC fleet and how entire shows and performers are sometimes rotated out. One interesting tidbit: the World Theater on World America is actually smaller than those on some of MSC’s older ships. As he put it, “the bigger the ship, the smaller the theater.”
There was a lot of potential here, but unfortunately it didn’t quite deliver—mostly due to the early start and lack of prepared content to really energize or educate the group.
Second Stop: The Galley
From there, we made our way down to the galley—or kitchen—where all the food is prepared for the main dining rooms (MDRs), the buffet, and several of the smaller food venues onboard. (The specialty restaurants each have their own galleys.) Unlike the ghost town that was the theater, this area was a blur of activity.
Here, we were introduced to the executive sous chef, who walked us through the space and explained the different sections of the galley, along with the roles each staff member plays. One detail that stood out was how each team member wears a scarf color-coded to their experience and responsibilities:
- Yellow – entry level, mainly runners who bring ingredients to the cooks
- Green – prep cooks
- Red – head cooks
- Blue – area managers
- Black – management (executive chefs and sous chefs)
The galley itself was divided into various quadrants: hot service, cold service, beverages, bakery, and dishwashing. As you can imagine, making breakfast for 6,000 guests involves not just an incredible amount of food, but also a massive number of menu combinations they need to mass-produce. The choreography in the kitchen rivals that of any stage production.
A few things really impressed me: the organization among the crew, the overall cleanliness of the space (as you’d hope), and how well-ventilated and surprisingly cool the area was. As we walked through the different sections, the chef explained how they manage food waste and disposal, along with food hold times and temperatures to minimize waste and maximize quality.
One of the strategies they use is calculating average consumption based on the passenger count, then preparing a percentage of that amount. For example, if the average number of scrambled eggs served during a meal is 200, they may start by making 100, then monitor distribution and replenish as needed. They even have a specific chart that outlines exactly how long before service they can begin preparing certain items, factoring in cook time, holding time, and the point at which food must be served or discarded. We got a brief look at that chart, and I have to admit—as someone who geeks out on logistics—I really wanted to take a photo and analyze it more closely. (I was one of only two people who gave it more than a passing glance!)
Another interesting note: since the galley is on Deck 4 while the MDRs are on Decks 5 and 6, servers often have to carry large, heavy trays of food upstairs. To ease the burden, the ship has built-in escalators for them to use. And no, if you’re wondering about samples—sadly, there weren’t any. We had to go up and get our breakfast just like everyone else!
Third Stop: Food Stores
So, with all that food being prepared in the galley, you may be wondering—where does it all come from? Funny you should ask, because our next stop took us down to Deck 3 to visit the food storage areas.
Walking along “I-95”—the nickname for the main crew corridor that runs the length of the ship from bow to stern—we were handed off to one of the area managers. He gave us an overview of how orders come down from the galley managers and how they fill the carts with the required items. He also explained the inventory control system and how they plan for restocking at various ports.
We got a peek inside several of the massive walk-in coolers, each designated for a specific food category: meats, dairy, produce, and cheese. Seafood had its own dedicated freezer, separate from the poultry and beef storage. There was even a designated cooler just for cheese, and the largest ice cream freezer you could possibly imagine—definitely a highlight for many!
We also passed through the dry storage areas, which included an impressive wine cellar. Each cooler, freezer, and even the dry storage rooms with temperature-sensitive items had their own climate controls—each system featuring triple redundancy to ensure precise and continuous temperature monitoring. No chances are taken when it comes to keeping food safe and fresh!
Final Stop: The Laundry
Lastly, we made our way down into the bowels of Deck 2 for the laundry operation. Once again, we were greeted by a department manager who gave us a look into his daily world: laundry. Lots and lots of laundry. Bedding, towels, napkins—you name it. If it needed washing, it came through here.
There was a designated section for guest laundry and another for staff uniforms. Any items requiring standard washing were loaded onto a conveyor belt, which was partitioned off every couple of feet. As items were added, each section of the belt was color-coded on a nearby computer screen, identifying the type of garments—say, a load of pool towels. From that point, the process was mostly automated. The conveyor moved the items along and deposited them into one of twenty-four industrial-sized washing machines, with the color-coded info carrying the wash settings.
Once the cycle was complete, the clean laundry was emptied into bins and transferred to the pressing and folding stations. Operators simply had to lay towels flat onto another conveyor, which fed them into an automated folding machine. On the other side, a second conveyor neatly stacked the clean, folded towels into bins.
It was another fascinating process from an efficiency standpoint—one of those behind-the-scenes aspects of cruise life that passengers not only take for granted, but probably never even think about.
All told, the tour took just under two hours and covered a fair amount of ground. There were definitely some interesting insights that might change your perspective and give you a greater appreciation for all the crew members who work behind the scenes to make your vacation a success—often without you ever seeing them.
Overall Thoughts on the Behind the Scenes Tour
Now for a few negatives. Many tours of this nature include earpieces and radios for the guides, which allow for clear communication throughout. That would have been a big benefit here—unfortunately, none were used. As you can imagine, areas like the galley, storage rooms, and laundry were all in full operation, so we had to be mindful not to get in the way of working crew. This often led to at least half the group being out of earshot from the guides, especially when navigating tight corridors. Another issue was the primary guide, a member of the MSC excursion team, who lacked any real enthusiasm and seemed to be going through the motions. While his main job was to hand us off to the different department managers, it felt like he really didn’t want to be there (more on that in the final recap). Starting the tour a little later in the morning may have helped, but I assume it was scheduled early to avoid interfering with the day’s activities. I can see the argument for both sides.
At the end of the day would I recommend this tour?
Yes.
It was informative and a nice look at the inner workings of operations.
Tomorrow we get part two of the tour which will include the Engine Control Room and the Bridge! Maybe they’ll let me take this bad boy for a spin?
Luna Park Pizza and Burger on MSC World America
We wrapped up our Behind the Scenes tour around 11am and we made our way up to the sun deck. We were surprised to see it still almost completely empty! I guess White Night was a big hit and everyone’s still sleeping it off? Once again, this worked in our favor—we had our pick of lounge chairs while we started planning out the rest of the day’s adventures. Since we only had a light breakfast before the tour, the conversation quickly turned to lunch, and the winning bid went to Luna Park Pizza and Burger, located on Deck 6.
The pizza here ended up being one of our favorite quick bites of the week, and there was always a solid lineup of burgers, chicken tenders, nachos, and wings as well. Pizza was available by the slice in at least six different topping varieties, and you could even order a custom pie through room service. The wings were another crowd favorite, and I couldn’t resist trying them. Every time I had checked earlier in the week, they were serving BBQ wings—I kept hoping they’d rotate the sauces, but no luck. BBQ wings and pizza it is. That said, they were cooked perfectly—tender, juicy, and not the over-fried, jerky-like bits you sometimes get. My only gripe? Seating in the Luna Park area is pretty limited. I think MSC may have underestimated how much Americans love this type of cuisine.
After lunch, we needed a little time to digest—where else but the sun deck? Since the ship was casually drifting along at what I assume was about 6 knots, the seas were calm and the breeze was light. We pulled out our trusty portable fan to beat the heat between the lounge chairs and quickly became the envy of our neighbors. A few people even stopped to ask where we got it. Pro tip: Amazon, $60. With the heat climbing and not wanting to repeat yesterday’s overexposure, it seemed like a good time to explore more of the ship’s interior—and grab an iced coffee from the Coffee Emporium.
Yesterday, Angie received one of those invitations from EFFY—the onboard jeweler that specializes in sparkling rocks wrapped in precious metals. It was your standard “come see our latest collection and get a free gift” promo, so she decided to stop by and check it out. A particular ring caught her eye, and although she didn’t directly say anything, she mentioned it to me in passing. Not my first rodeo—I made a mental note. But we’ll come back to that later.
As we walked around, we were once again struck by how much this area of the ship feels like a mall more than a cruise ship. There was just one tiny shop selling MSC-branded merchandise; everything else looked like it could’ve come straight from your local outlet mall. Some of the salespeople were also a little too eager for our taste. Eventually, we made our way back to the stateroom for a bit of downtime before our dinner reservation at La Brasserie.
How to make 20 – 10 = 8
In yesterday’s post, I mentioned that the Jaw Drop Slide is a 10-story descent. If you’ve been scratching your head trying to figure out how that works from deck 20 down to deck 8, let me end the suspense.
While exploring the deck plans earlier in the week, we noticed that some floors are skipped—most notably decks 13 and 17. They simply don’t exist. I assumed skipping deck 13 was a superstitious thing (pretty common), but I was stumped on 17. Cue Google:
In certain cultures—particularly in Italy—the number 17 is considered unlucky. This belief comes from the Roman numeral for 17, which is XVII. Rearranged, it spells “VIXI,” which in Latin translates to “I have lived.” That phrase is often interpreted to mean “I am dead” or “my life is over,” making 17 a bad omen. So, mystery solved.
While we were comparing deck plans, we also noticed that MSC starts passenger access at deck 4, whereas Disney Cruise Line (DCL) begins as low as deck 1. That lowest deck is where you typically embark or disembark at ports, entering right at pier level. DCL uses labels like A, B, and AA for crew areas below the waterline, while MSC goes with a more traditional numbering system for decks 1, 2, and 3.
To make it an apples-to-apples comparison, our stateroom on deck 20 of MSC would be about the same height as a deck 15 room on Disney. The highest deck we’ve ever stayed on before this trip was deck 11, so the idea of staying all the way up on 20 was a little intimidating before boarding. But that concern faded fast when we saw the room—and realized it didn’t actually feel that high. Once we figured out the tale of the missing decks, it all made a lot more sense.
Dinner at La Brasserie on MSC World America
It’s been a minute since we’ve talked about food—and I know I’ve been a little critical of the overall quality so far. But tonight brought some much-needed redemption for MSC in that department. La Brasserie, located on deck 19 midship, pulls double duty: during the day, it functions as one of the ship’s buffets, but in the evening it transforms into an exclusive dining venue just for Yacht Club members.
The dinner menu here is impressive, and I actually found myself struggling to narrow down my selections—a good problem to have for once! Luckily, this meal is served family-style, and guests are encouraged to order as many dishes as they’d like to sample and share. Our server explained that most of the appetizers are just a few bites each—perfect for trying a variety—while the entrées are also easily portioned out and shared among the table. Say no more—I’m in.
We kicked things off with a full-blown smorgasbord of appetizers—including, but definitely not limited to—the Cazuela Baked Shrimp, Fried Lobster Polenta Croquettes, Crispy Ponzu-Glazed Pork Belly, Flaky Chicken Empanadas, Korean Grilled Beef Ribs, and the aptly named Favorite Kid’s Platter. Yes, that was just the appetizers!
I’m not sure where to start so “let’s start at the very beginning, a very good place to start”. The bread service had a bowl of olives, healthy chunks of parmesan cheese and chips that seemed like they peeled the crust off a hamburger bun and popped it in an air fryer. Light and crispy, just a hint of flavor.
The Kid’s Favorite Platter had sliders, chicken tenders, pigs in a blanket, pizza rolls and chips. The tenders could have made a great chicken parmesan, the sliders were high grade beef, pizza rolls tasted like soft pretzels dipped in marinara sauce with cheese and the “blanket” was bacon wrapped around a sausage link. All delightful!
I preferred the pork belly over the beef ribs while Angie had the opposite take so we’ll say both were wonderful. I let the girls have the empanadas and both gave the thumbs up verdict.
I got to have the shrimp and lobster croquettes all to myself and well, there weren’t much left over anyway. The lobster in particular was my favorite. The best way to describe it would be a gourmet fish stick. The breading was golden brown and crisp with soft shredded lobster center topped off with a mustard drizzle. Chef’s kiss!
It was hard not to clean off each of the plates but I knew we still had entrees and desserts to come. For these we chose the Oven Baked Spaghetti Casserole, Whole Fried Crispy Sea Bass and Grilled Aged Angus Beef Ribeye Steak.
Once again, I let the girls tackle the pasta while I zeroed in on the red meat and seafood. The steak came out with just a light sear and was finished on a sizzling hot stone right at the table—tasty and interactive. The sea bass was the lone miss of the night, but that was mostly my fault. It got cold while I was busy playing chef with the steak and trying to snap some good photos. I’d definitely give it another shot under different circumstances.
This was hands down the best meal we had all week. From the peaceful ambiance of the nearly empty dining room—just four other tables were occupied—to the stunning ocean views and the kind of food that makes you want to linger, everything was a hit. Our servers were incredibly helpful, walking us through the menu and offering great recommendations. This is the first—and only—meal we’ve had on MSC that compares to Disney’s Palo, our all-time favorite dining spot on DCL.
But wait—there’s more! You didn’t think I’d forget dessert, did you? With several tempting options we hadn’t seen on any other menus, I could’ve ordered one of everything. I ultimately chose the Banana Split Casserole, while both Angie and Becca went with the Hot Cookie. Pure diabetic bliss. As a bonus, they even brought Becca a cup of macarons that were originally just on display in the dessert case. Classy touch!
I’m partially glad this was one of our last meals onboard as it was a high note and partially disappointed that if we had tried this earlier in the cruise we would have made a return visit. We all left stuffed to the gills and grinning in delight.
Are you EFFY’ing kidding me?
So, back to the jewelry story.
While Angie was getting ready for dinner, I quietly slipped out of the room to check out the ring she’d been admiring earlier. It didn’t take long to find it based on her description, so I asked to see it up close. Of course, there were no price tags—because naturally, they have to “look it up” each time. After some theatrical key tapping, the sales rep leaned in and whispered the price, assuring me it was a deep discount and a great deal. It wasn’t outrageous, but still more than I wanted to make a snap decision on. Plus, I needed to get back before my absence was detected.
As I walked away, I pulled up their website on my phone—and wouldn’t you know it, the “heavily discounted” onboard price was exactly the same as the price online. Ah, the ol’ cruise ship jewelry shuffle.
Later that evening, once we’d finished dinner and I managed to sneak off again, I went back and spoke with a different salesperson. Playing dumb, I said I forgot the price and asked again. This time I got a “retail price” (which was higher than what I saw online), followed by a mysterious check with the manager to “get the best deal.” And voilà! He returned with—surprise!—the exact same price I’d been quoted earlier and the same as what was listed online.
I decided to call BS. I pulled up the website and showed him the identical price they were offering me as some exclusive onboard deal. He looked pretty stunned, probably not used to someone actually checking.
I told him straight: if there’s no incentive to buy it onboard, I’d rather wait, watch the site for a sale, and make a decision later.
But wait… there’s more.
The next day, as we were being escorted to dinner, the same salesperson spotted me in the hallway, stopped in his tracks, and pulled me aside. He told me he’d spoken to his manager again and could now offer the ring for about 10% less than the website price. I told him if he had just been honest from the start, he might’ve had a sale. But I don’t do business with companies that inflate prices just to slap on a “discount” and hope customers don’t notice.
Moral of the story: Always double-check that “great deal” you’re being offered onboard—or in port, for that matter. There are good values out there, but don’t take the salesperson’s word for it. Do your research, be ready to negotiate, and don’t be afraid to walk away!
So, no shiny souvenirs came home with us this time. But at least my wallet is still sparkling.
As our last day approaches, we’re looking forward to visiting Ocean Cay tomorrow. A little beach time and frolicking in the sand sounds like the perfect way to wrap up the cruise. Check back to see our first impressions of MSC’s private island!
Daily Planner for Day 6
