Summary
Highlights
The Symphony of the Seas, built in 2018 at a cost of over a billion pounds, is the world's largest cruise ship, weighing 228,000 tons. It measures 1,188 feet in length and stands 238 feet tall across 18 decks. Powered by six engines totaling 128,600 horsepower, it features a park with over 20,000 tropical plants. The ship accommodates 6,680 guests in 2,759 staterooms and is managed by a crew of 2,200, serving over 40,000 meals daily with a weekly shopping bill close to a million dollars.
On the first port day in Roatan, Honduras, Captain Rick, commanding the largest cruise ship, orchestrates its docking with the assistance of a local port pilot. The ship uses advanced electronic charts, sensors, and powerful bow thrusters (equivalent to 28 Ferraris) to maneuver precisely. Meanwhile, eight decks below, Chef Allan oversees breakfast for 6,300 guests across 30 kitchens and 23 dining areas. His team cracks 60,000 eggs weekly, with specialized roles like the 'potato man' and 'bacon man' ensuring efficiency, cooking 170,000 slices of bacon each week.
While guests explore Roatan, many stay onboard for activities. Royal Genie Reno, a personal concierge for Star Class guests, ensures their wishes are met, even during gloomy weather. Star Class suites can cost up to 75,000 pounds, offering exclusive services. Reno takes guests to the family festival on the Boardwalk, a kids' playground with a carousel and games. Guest services manager Adrian faces challenges when rain jeopardizes the helipad party and later when 300 guests are still ashore less than an hour before departure.
Adrian's struggles continue as one passenger is initially unaccounted for due to a scanner error, delaying departure. The port pilot's tardiness further adds to the tension. Finally, all passengers are confirmed onboard, and the ship prepares to depart using its four bow thrusters and three Azipods—electric propellers that provide 20 megawatts of power each and rotate 360 degrees, allowing for extreme precision. The ship achieves its maximum cruising speed of 22 knots in 12.5 minutes, heading to its next port, St. Kitts.
Hotel director Fernando conducts a meeting with his 2,200-strong team to discuss daily operations, including a rescheduled 'sweet party' that was previously postponed due to rain. Cruise director Ricky, head of entertainment, uses a Segway to navigate the ship as he oversees the 'Anchors Away' street party, involving 200 performers. The Royal Genie arranges prime seating for Star Class guests at the '1977' ice show in Studio B, the world's largest ice rink at sea, featuring Olympic-level skaters and 48 drones for a spectacular light show. Ricky, a Jamaican, surprises the audience by joining the ice show finale on his personal skates.
As guests unwind, the bakery comes alive, producing 1,800 croissants daily and over 100 varieties of pastries and 40 types of bread. They use 12,600 lbs of flour weekly, necessitating specialized bread-slicing machines. Additionally, the ship's maintenance team replaces the day-of-the-week signs in 24 elevators overnight. Facilities cleaning specialist Placide tackles a lighting issue in the Royal Promenade, taking advantage of fewer guests on board, highlighting the ongoing work to maintain the ship's facilities.
The ship arrives at Royal Caribbean's exclusive island, CocoCay in the Bahamas, a $250 million adventure island. Inventory manager Ola coordinates unloading 60 tons of provisions for the island's five dining areas and 6,000 disembarking passengers. The ship also supplies large quantities of beverages, consuming 20-25,000 bottles of beer weekly. Guests enjoy attractions like Daredevil's Peak, North America's tallest waterslide, and various other activities, while Adrian hopes for a smoother day, with over half the ship's guests disembarking quickly. Placide's team continues to fix lights on the Royal Promenade, ensuring everything is perfect before guests return for the evening's party.