Ship tour – Behind the Fun – Ultimate ship tour – 9.00 am

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Most Carnival guests are aware that behind the scenes of a cruise vacation there’s a bustle of activity to deliver fun memorable vacation experiences, but few have gotten an up close look at these inner workings. The ship tour was an exclusive opportunity to experience an array of ‘back house areas’ that are vital to a ship’s daily operations.

We were to be given a unique opportunity to explore way beyond the public areas with visits to the ships Bridge, engine control room, main galley, staff dining areas, storerooms, laundry and other spaces for a rare insider’s view of many areas typically seen only by the ship’s crew.

The tour was extremely exclusive, it was only offered once during the cruise, on the last day, and only to the first paying 16 passengers. The group was led around the ship by a Human Resources Manager accompanied by a security officer, due to the fact that some of the areas visited were sensitive and operate at elevated security levels. It was a golden opportunity for us to meet and ´fully´ interact with shipboard staff whilst passing through those ‘off limit’ areas. There was a group photograph opportunity with the Captain and Chief engineer who explained in detail to us explaining every possible aspect of how the floating hotel worked. We also had a visit to the on board cell and the mortuary block in case of any unfortunate accidents etc. At the end of the tour, each participant was presented with a delightful bag of Carnival goodies. The tour had lasted 3 hours and 40 minutes.

Ship statistics – Fun Food Facts –

In one week, the Carnival Glory served passengers and crew, 2000 pounds of prime rib, 1000pounds of chicken, 400 Cornish game hens, 200 duck breast, 600 pounds of lobster tail, 4000 steaks, 3000 pounds of shrimp, 2800 racks of lamb, 865 pounds of veal, 5600 hot dogs, 7350 hamburgers, 865 pounds of ham, 1300 pounds of salmon, and 325 pounds of Nova (smoked salmon)

For breakfast lovers, in one week, the Carnival Glory served 65,000 eggs, 2500 gallons of fruit juices, 50,000 slices of bacon, 800 pounds of link sausages, 2100 pounds of coffee, 1175 gallons of homogenized milk, 4500 bagels, 3000 pounds of butter, 200 pounds of grits, 10,000 boxes of breakfast cereals, 22,500 slices of bread, 15,000 Danish pastries (made fresh on board every day) 4800 slices of French toast, 5200 pancakes.

The pastries were all made on board from scratch using in part, 2125 pounds of cake mixes, 8850 pounds of flour, 1750 shortening.

Fruits and vegetables - in one week, the Carnival Glory served 17,250 tomatoes, 19,500 potatoes, 8400 heads of lettuce, 1950 bell peppers, 1200 cucumbers, 6950 bananas, 3850 apples, 1550 melons, 1675 fresh pineapples, 2600 fresh strawberries.

Thirsty Carnival Glory guests drank their way through 18,170 cans of soft drink, 17,090 domestic and imported beers, 420 bottles of champagne and sparkling wines, 2010 bottles of wine, 370 litres of Vodka, 46 litres of gin, 400 litres of rum and 90 litres of tequila.

These are just a few of the 1500 or so items consumed on the ship in one week.



Nobody ever went hungry or thirsty.

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