I already shared my thoughts about my second Chef’s Table experience, the all-access behind-the-scenes tour of the ship, and the food I ate at each of the specialty restaurants with my unlimited dining package. I still have a bunch of miscellaneous pictures I took around the ship that I haven’t shared yet, so here is my concluding photo dump with everything else I haven’t covered.

To address my hatred of standing in line, I once again purchased The Key add-on, which is basically like a paid VIP service for certain aspects of the cruise. … The actual reason I get it is because it comes bundled with onboard Internet access, which is mandatory for me so I can continue working while cruising. With that being said, I do actually hate standing in line though, so the priority access from The Key made my boarding process much easier.

After getting through security, I joined a line with everyone else to head onto the ramp to get on the ship. I think this process would’ve been quicker if I had shown up earlier at the beginning of my priority boarding period, but because I was still waking up pretty late at that time, I didn’t want to make myself suffer through any unnecessary sleep deprivation.

I enjoy seeing the logistics of how things work. I think it is quite interesting to think about how complex and full my life is, and then realize that everyone else also has a life with just as much time as I do, and then further realize that there are hundreds of those people dedicating all their working hours into making large-scale coordinated things happen, such as a cruise.

With that in mind, I like getting a peek at the behind-the-scenes of how things are organized. This may seem very mundane, but I saw a long row of carts with checked luggage waiting to be loaded onto the ship, so I snapped a photo.

After boarding the ship, I had my welcome lunch as part of The Key. Not long after I finished eating, staterooms opened up, so I headed up to the sixth floor to drop off my bags. The Key has a system where you can leave your bags at a designated drop-off point immediately upon boarding and the staff will deliver them to your stateroom door for you if you’d like. I personally don’t use that service because it’s not that much of a hassle to bring a carry-on-sized luggage around with me for a little bit, and I’d much rather not take the risk of it getting lost.

For this cruise, I decided to get an interior room with a promenade view. During my previous cruise, I had a balcony room; it was nice, but I realized that the value that you get with the balcony relative to the upcharge is debatable.

I think if you’re cruising with family and want to spend some quiet, private time together with them, then a balcony room might make sense. However, I’m cruising solo and have no problem going out in public spaces on my own just to people-watch, so I didn’t actually really spend that much time in my stateroom (and if I did, I was working at my desk and was focused enough on my work to not care about the balcony). On top of that, if I ever actually wanted to go look at the ocean, there were plenty of public places at which I could do that.

After leaving my carry-on luggage and backpack in my stateroom, I headed back out to go for a walk and check out what Navigator of the Seas has to offer.

The main difference I noticed compared to Quantum of the Seas is that Navigator is a bit more “portioned out.” On Quantum, I felt like I could start at any point on the ship and always make it to the opposite side of that deck just by walking on a path that cuts through the entire length of the ship. However, on Navigator, things were organized in “sections,” and if you are in one isolated section, you have to do a bit more navigating before you can make it to a different section.

After everyone embarked on the ship, the sail away party started and we departed San Pedro.

On the first night of the cruise, I thoroughly walked around the entire ship to figure out where everything was and scout out some nice areas where I could work while people-watching. After returning to my stateroom and getting some work done while looking down on the promenade from my interior window, I headed over to the Royal Theater in time for the first show of the cruise.

After the show, I headed over to the Star Lounge to listen to a live performance by the band Euphoria. There was a dance floor in front of the stage, so for some of the more fun songs, people went up there to dance to the music.

Royal Caribbean’s mobile app has a convenient schedule of activities going on at all times, and especially on sailing days, that list is packed. During one of the sailing days, the art shop ran an art auction.

This was probably the stupidest art auction I have ever seen in my entire life. A staff member would bring out a piece of art to the stage, then the auctioneer would say something like “this art piece is worth over a hundred thousand dollars, but we are starting bidding today at only $70,000!” He would then count down, and obviously not a single rational soul on a cruise ship would spend tens of thousands of dollars on an impulse purchase of a random painting, so nobody would make an offer. The auctioneer would request applause anyway, and then they would swap the art piece and repeat the process.

I did not see a single art piece sold at this auction. I left early so I could eat lunch instead.

After the auction was over, they brought the art pieces back down to the designated art gallery area. While walking around and taking a look at a later time, I saw this cat sculpture. It looks nice, but knowing their pricing system, it’s probably worth $300,000, but they will give you a great deal and sell it to you for $299,999.

And of course, you shouldn’t touch it for your safety, i.e., so you won’t have to take out a second mortgage on your house to pay for the damages if you break it.

Here’s another shot of the Royal Theater for a different show. This one was very strange. At first, these two guys started as comedians and told about half an hour of jokes. … Then they randomly pulled out some bolas and swung them around and did some kind of hybrid dance and martial arts performance. It was very unexpected.

Quantum had a long walking track that stretched across the entire upper deck, but the one on Navigator felt like it was only about half the length, and it was curvy and wound around cabanas and was overall just more difficult to use. Thus, I spent a decent amount of time in the fitness center, not only to use the treadmill to get my steps in, but also to do some resistance training as well.

The gym had a back door that led to somewhat of a secret area with a row of pool lounging chairs. It was a nice place to get a peaceful view of the ocean after my workout. In the distance, you can see Cabo San Lucas; I didn’t disembark the ship because Cabo has tendering service only (i.e., they put you on a smaller ship and bring you back and forth to shore), and I get severe seasickness on small ships, so I didn’t want to take the risk.

The following day’s show at the Royal Theater was “Ballroom Fever.” Apparently I decided to take a picture of the empty stage upon my early arrival, but didn’t actually take any pictures of the show.

Here are some photos of our day docked at Mazatlán.

One of my favorite spots to work was in the Cosmopolitan Lounge on one of the upper-most decks of the ship; it had floor-to-ceiling windows that showed a great view of the pool deck and ocean.

Here are some photos of sail away from Mazatlán.

I returned to the Cosmopolitan Lounge the next day to work while people-watching again.

After wrapping up most of the work I needed to do for the day, I dropped my laptop off in my stateroom and headed out to the pool deck to watch sail away from the next port, Puerto Vallarta.

Here is the mini-golf course on the ship. I managed to get a picture of it empty because it was extremely windy and slightly drizzling this day, so it wasn’t practical for anyone to play mini-golf.

The night of sailing away from our final port, there was a performance by Jennifer Singer.

And finally, the night after that, which was an all-day sailing day, the show in the Royal Theater was “Showgirl! Past. Present. Future.”

So there are the rest of my miscellaneous photos to fill in the gaps between the other three cruise blog posts I already published.

I’d say that I had a comparable level of enjoyment on this cruise compared to my first one on Quantum. There were a lot of aspects about Navigator that were either better or worse than Quantum, but overall, I think it averaged out. One thing that did help a lot was the fact that I wasn’t as much of a newbie for this cruise as I was on Quantum, so I feel like I was able to take advantage of more of what the cruise had to offer because I knew what I was doing better.

If I find another absolutely insanely incredible bargain deal on Navigator or Quantum for one of these same sailings, then I am willing to do a repeat of one of these itineraries. However, it seems like I already experienced both ships and both longer sailings that depart from San Pedro. Thus, for my next cruise, I will most likely be looking at other ports (like ones in Florida, Texas, or Washington) so I can experience both a new ship and a new set of destinations.

Chef’s Table is an upgraded experience that comes with an additional US$118.00 supplement. Because I purchased the unlimited premium dining package add-on prior to sailing, my upcharge was lowered to $59.00 (consisting of a $50.00 base price and a $9.00 mandatory 18% gratuity). The extra fee isn’t cheap, especially considering that all your basic meals are already included in your standard fare, but if you compare the quality of the food and service to other fine dining establishments on land, it’s actually not bad.

Chef’s tasting menus like this are usually rotated by season. Because my previous cruise was during the winter and it’s spring now, I was looking forward to seeing how they changed up the menu. Unfortunately, the course list was exactly the same as it was on my previous cruise, which was a bit disappointing. Upon the conclusion of my meal, I did some research about how frequently they change up the menu, only to discover that… they don’t. Apparently this menu is highly standardized and remains the same, year-round and fleet-wide.

I feel like this is a huge missed opportunity to hook the foodies into spending more money every time they’re on a Royal Caribbean cruise. Yes, having delicious, high-quality food is probably the most important facet of attracting customers, but if they want to monetize food enthusiasts as repeat customers, I feel like adding in at least some kind of novelty value every season would be a big plus.

So, if you already read my blog post about my previous Chef’s Table experience, then this one will probably feel like déjà vu. Regardless, I still decided to do a full post about it again because there are still some thoughts I had throughout this meal about the limited differences it did end up having compared to the one I experienced on Quantum.

I don’t drink alcohol, so in lieu of the wine pairing, I requested a non-alcoholic pairing instead. On Quantum, they had a designated non-alcoholic pairing prepared, and when I brought it up, they even asked if anyone else at the table wanted to pass on the wine and make a substitution too.

However, this time on Navigator, it felt like the non-alcoholic pairing was an afterthought. The waiter’s facial expression made it look like he was incredibly confused that I didn’t drink alcohol, and at one point during the dinner, he even asked me “would you like another one?” as if I was supposed to be ordering the mocktails myself rather than there being a pairing.

On Quantum, the waiter immediately took away my wine glasses, but on Navigator, I had six empty, unused wine glasses sitting in front of me for over half the meal, and the waiter only thought to remove them after the first three of six courses were already done. Additionally, because this was a circular table, it felt a lot more cramped. The rectangular table that was used on Quantum had more efficient usage of space because there was very little unused space on the table, but on a circular table, the entire center of the table is unreachable, so you end up having all the wine glasses really close to each other and your eating area is just basically a pie slice.

The meal started with some bread.

At this point, I noticed that there were 13 people at the table—six couples, plus me solo. I started having a sneaking suspicion that the capacity of the table was supposed to be 12, but because I was a solo diner, they squeezed in another couple so that they didn’t end up with 11 in this session and “miss out” on a spot if there is no other solo diner who signs up. That would give a partial explanation of why we all felt so cramped and had so little space.

The reason I found this out? They ran out of bread. They prepared 12 portions of bread, even though there were 13 people. I got my own blossom of bread, but the man sitting next to me didn’t get one and had to share one with his wife. He ultimately got his portion… after course number four.

After an unusually long wait, we were served the first course, scallop carpaccio with yuzu vinaigrette and crispy quinoa. This was very consistent with the previous scallop carpaccio I had on Quantum; it was cut extremely thin, so I rolled them up into tubes with the quinoa and some vegetables inside so that it had more substance per chew.

After finishing my dish, I looked up and noticed that the woman across the table from me hadn’t received one. I wondered if this was another case of the kitchen only making 12 instead of 13, but after someone else also noticed and asked her about it, she said that she had an allergy and requested a substitution. Considering how long we had to wait to get our first course, I figured that it would be plenty of time to prepare her substitute dish as well and serve everyone at once. A while after everyone at the table finished their scallop, the woman finally got her alternative dish.

I also finally received my “first” drink of the non-alcoholic beverage pairing. I say that this is the “first” because the actual first one I got was supposed to be in substitution for the welcome champagne. This one was the first drink of the actual meal.

For the second course, we received smoked tomato soup with garlic focaccia croutons. As you can see from the photograph, it was just focaccia and not croutons.

The smoked tomato soup was served plain at first, and then the chef came out to add the cream and basil sauces into the soup.

I remember from Quantum that I really enjoyed the earthiness and smoky flavor of this soup, and this is actually one of the dishes that I thought Navigator did even better. The flavor was much more intense here, almost as if the Quantum version of soup was diluted. I still had some of the bread left from before, so when I ran out of focaccia, I dipped the bread into the soup to clean my bowl.

The third course was Maine lobster salad with hearts of palm, pineapple, cilantro, and vanilla dressing.

I liked the Quantum version of this a little bit better because the Quantum’s lobster was prepared in a more pure and simple way, while this one had a lot of sauce, some of which was already soaked into the vegetables. With that being said, liking the more plain version of lobster is just a personal preference (mostly because I just really like the flavor of lobster itself); everything about this dish was delicious, including the sauce.

My next mocktail was a pineapple and coconut drink. It looks like a fruit slushie and I think it visually looks extremely sweet, but in reality, it was actually quite moderate in sweetness. That meant that it was easier to discern the flavors of the fruits themselves, which I thought made the overall flavor profile of the drink much better.

Our fourth course was roasted branzino with grilled zucchini, peppers, lemon confit, and pesto.

This was another dish that was very consistent between Quantum and Navigator. The fish was cooked very well, and the vegetables and citrus complemented it well. I noticed that the sauce here was a bit stronger than the one served on Quantum, but that was fine, as a majority of it was pooled in the moat of the plate and diners could personally decide how much to use.

A significantly noticeable difference between the dining experience on Quantum and Navigator was the skill of the sommelier. On Quantum, it was easy to tell that the sommelier was experienced and confident in the way that he explained and served the wine, but on Navigator, the sommelier made some questionable choices that even I, as someone who never drinks alcohol, found to be quite obviously unusual.

I don’t know if this was just him being nervous, but he was very fidgety with the wine bottles. I believe a reasonable expectation you can have of your sommelier presenting the wine is to hold it steady with a folded liteau so that there is minimal body heat transfer, and so the diners can still see the label on the bottle. The sommelier for our dinner seemed to really like touching the bottle with his bare hands, and not just touch it, but really get in there and massage it like he was loosening some cramps.

For one of the wines—specifically, the Leviathan Red Blend California—the sommelier poured it into a decanter first. Remember the pineapple drink I had earlier? It had a little too much in the glass, so some of it overflowed and ended up forming a puddle on the table. Do you know where the sommelier decided to place the decanter on the table so that people could look at it (after cradling it and massaging it too, for a bit)? Directly on top of the puddle. A blind man literally had a statistically higher chance to place the decanter on a dry spot of the tablecloth than this sommelier.

Here is a picture of the sommelier serving the wine to my next-seat neighbor. Hmm, I wonder why he still has so much bread left. Oh wait…

The fifth course of the evening was filet mignon.

Prior to serving it, our waiter (who, if it wasn’t clear, is the same person as our sommelier) went around the table collecting doneness level preferences. Most people ordered their steak medium rare, while the other half ranged from medium to medium well. During this process, he told an elaborate story about how it is worth trying steak cooked medium rare, even if you usually like it more cooked, and he shared some anecdotes about how he is slowly convincing his wife to eat steak cooked closer and closer to medium rare.

He had started this quest by asking the person next to me, so by the time he had gone all around the table (and also finished telling his story), I was last in line to give my order. I asked for my filet mignon to be cooked rare. He asked “oh, so you want it still mooing?” This is obviously a joke, but with this guy, I literally could not tell. Just in case there was a miscommunication, I clarified, “no, I’d just like it regular rare, not blue rare” (because blue rare is often the doneness level at which you get “your steak is still alive” comments). The waiter then repeated his joke, asking, “yes, so you want it still mooing?” to which I replied “yes, that would be great.”

Fortunately, the steak came out properly rare, and it was delicious.

The filet mignon was served with a side of potato purée, asparagus, carrots, and baby tomatoes. The chef also came around and added some bordelaise sauce to the moat; I ended up barely using any sauce because the flavor of the steak and vegetables was so great on its own.

On Quantum, the filet mignon had a nice quirk where it was served with extra crispy potato chips pressed into the potato purée. I enjoyed that the Navigator version also came with a few potato chips on the side as well. The portion was small enough that it added a nice little diversity of flavor and texture without being considered too significant a component of the overall dish.

For our final beverage of the night, we got espressos—a regular salted caramel espresso for me, and an espresso martini for everyone else.

By this point, because the service had been so excruciatingly slow, we were about to hit the end of hour 4 of our dinner and it was almost 9 PM (we started at 5 PM). Because it was so late, most people didn’t dare take more than a sip or two of their espresso martinis out of concern that the caffeine would keep them up all night. Luckily, I have the blessing (or curse, depending on how you look at it) of being immune to caffeine, so I enjoyed my entire espresso. I thought it was extra great because I also really like salted caramel.

The espressos were served in conjunction with the sixth and final course, The World.

In theme with the slow service, they brought out our orbs of chocolate first, and then our waiter disappeared for a while. They were gone for long enough (and also did not give clear enough instructions) that the woman sitting two seats away from me started cracking open her chocolate orb with her fork. I had to stop her and told her to wait a bit longer, because there was a surprise coming.

The surprise, of course, is that the waiter comes out with some warm caramel sauce and pours it over your desserts to melt the outside chocolate shell and reveal the inside.

Inside was peanut butter ganache, Valrhona chocolate mousse, and salted caramel gelato.

On Quantum, I wasn’t able to eat much of this because it was so overwhelmingly sweet that it registered on my taste buds as bitter. However, I’m happy to report that the Navigator version was not excessively sweet. I was quite excited that I was able to taste all the ingredients this time, and in celebration, I finished the entire thing.

This was also time for celebrations. Two couples were celebrating anniversaries, so they each got a small slice of chocolate cake with a candle.

On Quantum, the Chef’s Table took place in a private room all the way in the back of Chops Grille. On Navigator, the Chef’s Table is actually inside the main dining room on the center floor. I wouldn’t say either arrangement was better or worse; it was just different. I guess this version on the Navigator is better if you’re the type who wants to brag to others that you’re having a nice meal, while the more private Quantum version is better if you don’t want to hear the quiet chatter and clinking of utensils on dishes from other regular diners.

Here are some photos I took from the perspective of our dining table.

This is what the Chef’s Table dining table looked like. While taking this photograph, I did not notice that one of the couples from the dinner was still there taking pictures, so that was amusing to notice after-the-fact while I was organizing my photographs. The couple there was very kind (as was everyone else at the table); I ran into this particular couple a few days later on the pool deck when I was out for a walk, and we had a great chat about their cruising adventures.

If you want to go on a fun scavenger hunt, you can zoom into the table to see where my seat was. It’s quite easy to figure out if you know that I am the only one who finished my entire dessert and drank my entire espresso.

Here’s another view of the Chef’s Table, but from the opposite side of the dining area.

After my second Chef’s Table, my assessment of the experience remains mostly the same as before. The thing that makes it special is the interactions and conversations you have with the other diners. There were some more shy diners this time compared to my dinner on Quantum, but after the alcohol got flowing, they got a whole lot more chatty.

If you want a high-class and elegant dining experience during your cruise away from the regular bustle of the main dining room or buffet, then I would recommend this experience for people who don’t have children to bring with them and have the budget or financial flexibility for the supplemental charge. My recommendation here still stands, even with the inconsistent service I experienced on Navigator compared to Quantum.

During my most recent cruise on Royal Caribbean’s Navigator of the Seas, I noticed that they had an excursion available called “Behind the Waves: The Insider’s Tour.” I obviously cannot just go in crew-only areas of the cruise ship on my own, so I figured that this would make for a great (albeit unconventional) first-ever cruise excursion for me. Prior to sailing, I saw that a lot of cruise add-ons were discounted, so I purchased a ticket to this tour for US$105.99.

For my cruise itinerary, there were two sailing days near the end of the cruise. Both of these sailing days had two timeslots each for the all-access tour, totaling four tours. I booked the afternoon tour on day 2, but after I boarded, I was notified that the day 2 afternoon tour was canceled and I was rescheduled to attend the day 2 morning tour instead. Unfortunately, I am extremely asleep that early in the morning, so I went to guest services to see what they could do; luckily, there was still space left in the day 1 afternoon tour, so they re-rebooked me to that one instead.

Upon arrival to the tour meeting spot, the staff asked us to answer a health questionnaire and fill out a brief acknowledgment that attending the tour, and thus exposing ourselves to the crew-only mechanical areas of the ship, comes with inherent risk and that we are assuming that risk voluntarily in order to participate in the tour. I am absolutely that annoying type of person who reads through contracts thoroughly and disputes clauses I don’t like; with that being said, the waiver that Royal Caribbean provided was entirely reasonable, so I had no issue signing with no further questions.

After everyone’s paperwork was sorted, the tour began in the main dining room. Hilariously, because I have always gotten the unlimited premium dining package every time I went on a Royal Caribbean cruise and have only dined at specialty restaurants (or the extended-hours café for late-night snacks), I had never eaten in the main dining room before (and probably would have never even seen it at all, if it wasn’t for the fact that the Chef’s Table experience took place at a special table deep in the main dining room).

We were seated at a few of the tables near the edge of the dining room, and shortly thereafter, the head chef came out to explain the logistics of food service. He walked us through the three-floor dining room on Navigator of the Seas, and how each floor is dedicated to a specific type of dining—standard, expedited, and flexible.

We were then led back into the kitchen where we were able to see the equipment used to prepare our meals.

This tour took place early in the afternoon, so the kitchen servicing the main dining room was still empty, as I believe the earliest timeslot for dinner service begins at or around 5 PM. However, this one random table had one random employee making pastries. I don’t know if these were for the café and they just happened to request certain desserts from this particular kitchen instead, but I instead enjoyed the thought that maybe she had just been planted there and was instructed to pretend like she’s making something so that she could be a paid actor for the tour.

The kitchen was quite large; the head chef weaved us in and out through all the aisles so that we could take a look at all the different equipment in the different subsections of the kitchen.

After wrapping up the kitchen portion of our tour, we were led out through a back door so that we could walk straight to the next crew-only area.

I found it amusing that they put all this effort into pasting an advertisement for Perfect Day at CocoCay onto the elevator, even though the only people who would see this elevator are employees (or guests on the tour). Maybe they are trying to advertise to their employees? Or maybe they just wanted the elevator to look less bland, considering that the picture they used of Royal Caribbean’s private island in the Bahamas is pretty nice.

Right around the corner was the next area of our tour, the loading zone. As is probably self-explanatory, the loading zone is used to load pallets of food, equipment, consumables, and other products onto the ship. At the end of each cruise, the same area is used to unload trash and unused goods that won’t serve a purpose during future cruises.

One of the logistics managers walked us through this area and answered questions about how the ship’s supply is controlled. He also brought us into the refrigeration unit to show us how the food was stored, and explained how the food portions were determined (i.e., based on passenger volume, expiration dates, and emergency buffer in case the ship cannot return to land for unexpected reasons).

He also let us take a quick walk through the freezer as well, though that was short-lived for most people. I took a peek inside, realized that it was quite literally freezing, noticed the icicles hanging down from the ceiling, snapped a photograph, and promptly fled.

After that, we took another crew-only shortcut around to the next area of the tour.

The garbage processing area is kept reasonably close to the loading zones, which makes sense because they’d probably want to easily get the trash off the ship.

The tour briefly brought us into the trash sorting area where they separate different kinds of garbage and recyclables, and it smelled absolutely horrific. I was surprised that the employees working in this area seem to be handling it well, even without wearing face masks or any other protective gear apart from gloves.

Hopefully they get paid generously, because smelling garbage this close to your face in an enclosed space with poor ventilation on a cruise ship sounds magnitudes worse than what people have to endure working as trash collectors on land.

Next up was the control room.

This is where engineers constantly monitor the ship, both to make sure it is in full mechanical function, and to make sure that no passengers are causing any security risks on board.

Apart from the main dining room, this was the second most peaceful area of the tour so far, so they used this space to do a little presentation about Navigator of the Seas.

I learned that the ship is apparently a lot older than I had originally thought, and it only looks fine and not particularly aged due to recent renovations. We were told that Navigator is about to reach the end of its lifespan soon, and in a handful more years, it will be moving on for its next adventure and fulfilling its next purpose, whatever and wherever Royal Caribbean will decide that may be.

This is also the portion of the tour where I was able to learn some more detailed specifications about the size of the ship.

Navigator of the Seas is part of Royal Caribbean’s Voyager class of ships. Funny enough, even with a gross tonnage of about 140,000 and a passenger capacity of about 4,000, it’s actually now considered one of Royal Caribbean’s smaller ships. Above Voyager class is the Freedom class, and then above that is the Quantum class, which holds the Quantum of the Seas on which I took my previous, first cruise.

There are also two classes above that on which I have yet to venture: Oasis and Icon. Icon of the Seas and Star of the Seas, both part of the Icon class, are just barely under double the size of Navigator of the Seas in terms of gross tonnage and passenger capacity. I do want to take a cruise on one of those ships at some point, but because they are homeported in Florida, I will have to find some time to make my way over to either Miami or Cape Canaveral to do so.

After the conclusion of the presentation in the control room, we were led out to I-95 to take a shortcut direct to our next stop. I-95 is named after the Interstate 95 on the East Coast of the United States, a highway that stretches the entire height of the country from Miami, Florida to Houlton, Maine.

The I-95 on Royal Caribbean ships serves a similar purpose—it stretches the entirety of the ship and acts as a core corridor through which crew members can go from one side of the ship to the other without needing to reroute around obstacles.

On the other end of I-95 was the laundry room. I’ve seen major laundry facilities in hotels before, but the laundry area on this cruise ship was on a whole other level.

Unfortunately, by this point, I was starting to get seasick.

If you didn’t see the blog posts from my first cruise, you might not have the context that I easily get every type of motion sickness, but I managed to overcome seasickness and grow “sea legs” after the first day of my first cruise, likely because the ship was very large and relatively stable. I think another part of it was that my brain was able to quickly pick up on the motion of the ship and get used to the fact that it would rock back and forth, so it stopped sending me panic signals.

Well, the laundry room is below sea level. That means that any of the motion of the ship is in reverse, because the fulcrum of the motion is at sea level. This means that, whatever motion my brain was anticipating, it was literally exactly in reverse while I was in the laundry room. On top of that, these tours took place on sailing days, and the seas just happened to be particularly rough.

I was already starting to feel a bit unwell upon first entering the laundry room, but comboed with the heat, chemical smells, and long duration it took while they explained how exactly they did all the laundry, my condition worsened rapidly. By the end of the laundry room section, I was definitely seasick and wanted to go lay down.

However, they saved the best for last, and there was one final section of the tour I needed to see.

The final portion of the tour was the captain’s room on deck 10. As you’d expect from the name, this is where the captain and his highest-ranking crew operate and navigate the ship. It had an amazing panoramic view out of floor-to-ceiling windows.

I don’t know if, by this point, my brain was putting in a lot of work trying to adapt to the reverse motion of the below-sea-level laundry room and I had messed it up again by going very high up on the ship shortly afterwards, but I was on the verge of vomiting. After checking in with the tour guide, she said that the tour was over and she was just hanging out to answer any leftover questions people had, so I let her know I was feeling unwell, thanked her for the experience, and excused myself back to my stateroom.

Overall, I enjoyed the tour, and I’m glad I spent a few hours on a sailing day to get a behind-the-scenes look at the ship. I’m someone who enjoys seeing how things work, so this tour satisfied that interest of mine very well. On top of that, I want to make sure I stay humble, so seeing large-scale operations like this run by highly qualified and intelligent people acts as a motivating factor for me to continue learning and growing so I can keep up with the rest of the world.

Cost-wise, I think ~US$100 might be a little bit high for a tour like this, especially considering that the price I paid was after a discount. I am guessing that the all-access tour on Icon of the Seas or Star of the Seas would be longer, so a $100 price point might be more reasonable for those ships, though I’m guessing that they might already be scaling it up for the larger ships and it might already be more expensive there. Regardless, I guess the market demand is setting the price of the tour, and considering how long Royal Caribbean has been in business, they probably already have analytics-based algorithms in place to determine ticket prices.

With that being said, at $100 per ticket, I think this is on the borderline of being just an enthusiast’s tour (i.e., you’d only find it worth it for the price if you already have an intrinsic interest in the topic), rather than a generalist’s tour. I personally thought it was worth it for myself, but it is probably not a tour I would repeat in the future unless there was a very special version of it for the newest Icon class ships that focused deeply on the latest technological advancements.

The base fare for a solo cruiser in an interior cabin was $1,156.00, but it came with a $347.00 discount as part of a sale, another $226.00 discount on top of that for a different promotion, and an additional $81.00 discount even on top of that for being a Nevada resident. (Apparently the resident discount applies to short-notice bookings for residents of states neighboring the port, which is a way to incentivize nearby people to book the cruise assuming that traveling the relatively short distance won’t be too much of a hassle for them.) With $155.82 added on for taxes, fees, and port expenses, my total base fare for this trip was US$657.82. I bought a bunch of add-ons so the grand total was closer to a thousand dollars, but for the base price, $657.82 is insanely low.

I’m a bit behind on blogging right now, and I’ve actually been back from this cruise already for one week. However, I’m taking a brief break from traveling and have a bit more time now, so I’ll be catching up soon. I used this extra free time to go through and organize my cruise photos, and I’ve decided to split it up into four blog posts (this one being the first one).

To start, here is a rundown of (most of) the food I ate on the cruise.

Like last time, I purchased a premium dining package add-on that allowed me to eat at any specialty restaurant for no extra charge (apart from the extra charge of actually purchasing the add-on, that is). Normally, all meals are included in your fare, but if you get this add-on, you get to go to more private and higher-quality on-board restaurants instead of the buffet or main dining room. This cost me $214.62 extra for the 7-night cruise, which is broken down into $181.93 for the package and $32.69 for a mandatory 18% prepaid gratuity.

Also like last time, I purchased The Key for $181.93 (this is separate from the dining package, and it is just a coincidence that they share the same base price, which was due to a pretty steep discount on The Key). The main perk of this is the fact that it includes on-board Internet access, but it also comes with a special welcome lunch and departure breakfast.

The welcome lunch on Quantum of the Seas was great—I had a nice, private window seat and enjoyed some delicious fish. The welcome lunch on Navigator of the Seas, however, was a bit… different. Instead of giving everyone a private table, they randomly grouped some strangers into larger parties. For example, rather than giving me a solo table, I was put in a group of nine at what is basically a really big family dining table. This is fine for something like the Chef’s Table where you’re intentionally opting into it, but it seemed weird for a regular meal like this.

Regardless, thanks to a handful of chatty people at our table, it wasn’t too bad. I got to know some new people, and many of them were intrigued at my mobile lifestyle of traveling non-stop and living out of hotel rooms most of the time.

As the main entrée of my lunch, I ordered some branzino with asparagus. Similar to last time, the fish came out looking sort of sad, but taste- and texture-wise, it was great.

For dinner on embarkation day, I dined at Izumi Sushi. I intentionally scheduled sushi night to be the first night because I wasn’t sure if I was going to get seasickness, so I figured that it would be best to try and get ahead of it and eat a lot of ginger from the sushi restaurant as a preventative measure.

As my appetizer, I had crispy rice spicy tuna, which was made from creamy tuna, masago, spicy aïoli, chili garlic oil, hot crispy rice, and jalapeño.

For my first main course, I ordered a poke bowl with seasoned tuna, salmon, avocado, sea salt, sesame chili oil, onions, scallions, masago, seaweed salad, and sushi rice.

I comboed that with my second main course, the assorted sashimi with salmon, yellowtail, and shrimp. It looked like getting the sashimi was much better value than getting the assorted nigiri in terms of portion size. Because the poke bowl came with plenty of sushi rice already, I fished some out and combined it with the assorted sashimi to have some build-your-own nigiri.

For dessert, I had assorted mochi ice cream. It usually comes with one piece each of mango, strawberry, and chocolate, but I requested for the chocolate to be replaced with a second piece of mango. It’s not that I dislike chocolate, but rather, I just find more consistency in liking fruity flavors instead.

This is what the entrance of Izumi looked like.

This is a shot of the interior of Izumi. I had a fairly late dining time, so it was pretty empty by the time I was there.

Next on my rotation was Jamie’s Italian. I dined there twice—one time for lunch, and one time for dinner on a different day.

On the day that I went for lunch, I started my meal with their ultimate garlic bread, which is made from warm artisan buttermilk buns, herby garlic butter, Parmesan, and rosemary.

For my main entrée, I ordered truffle tagliatelle.

I remembered from Quantum of the Seas that this pasta dish was borderline-inedibly salty, so for this one, I put in a special request with the waitress to minimize the amount of excess salt that was added to this dish. She passed along my preference to the chef, and it was very well honored; this came out at the perfect saltiness level, and it tasted great.

For dessert, I got some ice cream topped with fruits and caramel popcorn.

Jamie’s Italian was located inside the Windjammer Buffet in its own dining room along the edge of the ship. This meant that I got to enjoy a great view of the ocean through the floor-to-ceiling windows while dining.

On the day that I went to Jamie’s for dinner, I started with some crispy squid with a side of lemon and garlic mayo sauce.

For my main course, I had lasagne made from slow-cooked beef and pork, topped with herbs, baked in a Béchamel sauce with tomatoes, mozzarella, and Parmesan. I’m usually not the biggest fan of eating a ton of cheese, but the cheese in this dish wasn’t unpleasantly pungent like some other cheeses are. This was also specially made with low sodium, which made me like it more than I expected.

For dessert, I had a banana split with one scoop each of vanilla, chocolate, and strawberry ice cream, topped with caramel popcorn and a caramel drizzle. This was incredibly delicious and possibly the best dessert I had on the ship. The caramel was torched in a way such that, combined with the banana, it tasted like a fruity crème brûlée.

Next is the big one: Hooked Seafood. Seafood is my favorite type of food, so I spent three of my dinners dining at Hooked.

Each dinner started with some cheesy bread.

The first night at Hooked, I selected fresh-shucked oysters with mignonettes as my appetizer.

That was followed by The Captain’s Platter as my main entrée, consisting of a four-ounce lobster tail, grilled halibut filet, and three jumbo shrimp. This was accompanied by some melted butter as the dipping sauce and some seasonal vegetables as the side dish.

Afterwards, I opted for a lemon tart for dessert.

The second night at Hooked, I started with some mussels steamed in a garlic white wine sauce.

For my main entrée, I ordered a grilled salmon filet. I got this because I figured the portion size of the fish would be larger, but it was about the same as what was served in The Captain’s Platter. The platter didn’t have an additional upcharge, so it seems like it is just categorically better, considering that you get to select the type of filet you want anyway, and you get the “bonus” lobster tail and shrimp as well.

For my side, I got some lobster mac and cheese. It was quite greasy and didn’t really have much lobster in it, so I would’ve probably been better off trying the coleslaw or corn on the cob instead.

For dessert, I got a cherry tart topped with a scoop of vanilla ice cream.

For my third and final night at Hooked Seafood, which was also the final dinner I had on the cruise ship before debarkation day, I ordered some baked oysters as my appetizer—half Rockefeller and half leeks and white wine. I’m glad I got to try this for the sake of variety, but I much preferred the fresh oysters and drunken mussels instead.

My main course this day was the surf and turf, which came with a lobster tail and steak. I’m still working on improving my heart health and minimizing my consumption of saturated fat, so I’ve been avoiding red meats where possible. With that being said, I figured that, even though filet mignon isn’t as low in saturated fat as cuts like the round, it’s lean enough that I could enjoy a surf and turf for one of the days.

For my final dessert at Hooked, I got a coconut cream pie, made from coconut custard and topped with whipped cream and toasted coconut. It also came with a few dollops of caramel and a few dots of chocolate sauce.

This is what the interior of Hooked Seafood looked like.

And finally, the last specialty restaurant I went to, which rounds out all the available options, was Chops Grille, Royal Caribbean’s popular American-style steakhouse.

Upon being seated, I was brought some bread: one piece of onion bread, and one piece of pretzel bread. It came with a side of butter, but I opted to just have the bread on its own because I didn’t feel like clogging my arteries that day.

For my appetizer, I ordered a pan-seared crab cake topped with fresh herbs and served alongside some chipotle aïoli.

For my main entrée, I ordered a hand-cut nine-ounce filet mignon cooked rare. According to the menu, their filet is sourced from the Midwest. I requested the sauce on the side in the moat of the plate and only used a very small portion of it, considering that I like the actual flavor of the beef and don’t want strong sauces to overwhelm or detract from the flavor.

For my sides to go along with the steak, I asked for half portions each of Yukon gold mashed potatoes and grilled jumbo asparagus.

To conclude my meal at Chops, I got some key lime pie as dessert.

And finally, the last thing I ate on the ship before disembarking was an Eggs Benedict with crab cake and avocado, along with a side of hash browns. This was part of the special à la carte breakfast that came with The Key, and luckily, I had a private dining experience this time and didn’t have to share a large family-style table with strangers.

Overall, I’d say that I liked the food on Navigator of the Seas a little bit more than the food on Quantum of the Seas. However, that comes with a few caveats. I enjoyed the Italian food on Navigator more because I learned from my mistakes on Quantum and asked for the sodium reduction. Additionally, I just really like seafood, so the fact that there was a dedicated seafood restaurant this time basically by default made me like Navigator’s food more. I did enjoy the creativity of Wonderland on Quantum of the Seas, but that was somewhat gimmicky and didn’t contribute as much to the overall perception of core food quality.

There are three things not pictured in this blog post:

The first is the food from Café Promenade. This is the late-night option for people who want something to eat after the buffets and main dining rooms are closed, and I usually only came here when I had intensive workouts at the fitness center and needed some extra calories before ending my night. I usually just got some pastries or pizza from here, and they weren’t particularly notable or special (the pizza tasted like generic grocery store frozen pizza).

The second is Johnny Rockets. Navigator of the Seas has a Johnny Rockets Express on the pool deck that usually sells burgers à la carte for an extra charge, but because of my premium dining package, I was able to redeem one combo (a burger, fries, and beverage) for free every day. I only went here a couple of times, and I guess I ended up forgetting to take a picture of my burger every time. The burgers and fries here were the equivalent of what you’d find at a decent fast food restaurant on land. It was worth it for me because it was inclusive in my dining package, but otherwise, it’s around a $15 additional supplement, which I think is way too high for the circumstances (specifically, the fact that you can get other good food elsewhere on the ship for no extra charge).

And finally, the third is the Chef’s Table. I had it last time on Quantum of the Seas and enjoyed the experience enough that I booked it again for Navigator of the Seas. It usually costs an extra $118 per person, but with my unlimited dining package, I was able to get it for a discounted $59 upcharge (composed of a $50 base price and a $9 mandatory 18% gratuity). I will have a dedicated blog post on the Chef’s Table coming up soon.

As is typical for me now at this point, we shall start with a tangent.

I explained this more thoroughly on my embarkation day blog post, but in summary, I have been traveling full-time and living out of short-term housing solutions for a majority of the past several years. This means that I do not have a formal and official long-term lease or rental anywhere, and my “landlord” is basically Marriott. I have friends in various places with whom I stay in their homes when I’m not in hotel rooms, but otherwise, I am a nomad. (I used to ironically call myself homeless, but then I ran into too many people who got genuinely concerned because they thought I was actually literally homeless, so I’ve started avoiding saying I’m homeless lately…)

This lifestyle naturally means that I end up encountering a lot of different kinds of people. Even though I am checking into a hotel because that is literally where I will be living for the next couple weeks, most other people around me are there temporarily, be it for work or leisure. When I go for a walk outdoors within proximity of the hotel, I may be running into vacationers or businesspeople, but I might also be seeing locals.

This phenomenon has become an unremarkable part of my life at this point, but upon reflection, what I experience is probably a bit surreal for someone who just lives peacefully in a suburb where an overwhelming majority of people they encounter are fellow local neighbors.

However, this train of thought led me to a different, adjacent realization. Ever since moving out of my parents’ house in the Chicagoland suburbs, this moment—stepping foot onto a cruise ship—is probably the first time I have ever been around only one “type” of person. Unlike hotels where you don’t necessarily don’t know why someone is there, everyone on this cruise ship was on vacation. Nobody is booking a Royal Caribbean cruise to hold a business conference on the ship. Everyone is there for leisure.

I could’ve stopped there and it would’ve been an amusing thought, but if you take it to the next level, it’s interesting to consider what this actually means. Every customer on the cruise ship was there voluntarily for fun (or close enough to it).

The reason I even started pondering this concept is because, prior to analyzing it, I immediately noticed how happy everybody was. The overall mood of any other land destination that I’ve been to usually balances out to be fairly neutral—there are some people who are enjoying their time, some people who are diligently getting to their next work meeting, and some people who are having a bad day. However, this cruise ship was probably the highest density of happy people that I’ve ever seen in a single location. Everyone looked excited, and there were an unexpectedly high number of people just randomly singing and dancing in the hallways.

This might not have any productive meaning to normal people who might think “of course people will be happy when they’re on vacation,” but it was an insightful point of reflection to me. I have integrated “vacation time” so deeply into my regular lifestyle that I am just perpetually in a state of constant amusement—not too happy, not too upset. Thus, experiencing the joyful mood of thousands of vacationers packed around me on a ship was an eye-opening way for me to see the life of an average American and stay closer in touch with reality.

 
Anyway, the cruise was great.

In my embarkation day blog post, I pointed out how seasick I got, but fortunately, that passed. By the second day, I no longer felt unwell, even though I didn’t take any medication and I didn’t materially change anything about what I was doing. I would still occasionally notice the rocking of the ship, but my brain stopped registering it as threatening.

I’m a big fan of large, dense, clean, walkable cities. This is one of the reasons why Tokyo quickly became my second favorite city of all time (only ranking after my home city of Las Vegas). I want to be able to step outside my door and be able to do and see interesting things, be it either getting food or just walking around and sightseeing or people-watching.

I loved Quantum of the Seas because it felt like it was a densely packed town condensed onto a cruise ship. There was always a wide variety of things to do. If I wanted a change of scenery, I could just go up or down several flights of stairs and be in a completely new environment. If I wanted to eat, I had a ton of options within a few minutes’ walk. If I needed stimulation, I could walk into one of many entertainment venues for ongoing live music or performances. And most importantly, everything was clean.

Branching off the point about entertainment, something I really appreciated was being able to pop in to an entertainment spot on the ship, check it out for several minutes to see if I liked it, and leave to go somewhere else if I didn’t.

Being a resident of Las Vegas, I thought about how neat it would be if a major resort brand on the Las Vegas Strip, like MGM Resorts International, made some kind of “unlimited entertainment pass,” potentially just for locals, where entitlement holders would be able to show up at any MGM property’s show or performance that isn’t sold out and be able to watch for a monthly membership fee. I think that kind of structure would make going to shows much lower-stakes and low-commitment, thus encouraging locals to engage with the Strip more. I am aware that there are seat-filling programs already out there, but it would be nice to have something run officially by MGM or Caesars.

Sort of going back to the idea of “everyone is on vacation here,” another thing that was notable to me was how shocked the stateroom attendant and housekeeping was when they heard that I did not want service throughout my entire stay. Other cruisers love being taken care of so they don’t have to worry about making their bed or cleaning their bathroom while on vacation; on the contrary, I’m there literally to live my normal life, but just on a ship.

I was already supplied with plenty of towels to last me the entire one-week cruise if I use a towel for two days each. I always hang up used towels so they dry out properly, and I always have either the balcony door open or the HVAC system circulating air to control the humidity. If I have garbage, I neatly bag and tie it up and leave it outside my door in the morning. I am generally a clean person, so it’s not like I’m dribbling urine around the toilet or anything. I’m also a pretty peaceful sleeper, up to the point where the sheets and blanket don’t really get moved around much and literally stay tucked at the bottom of the mattress across multiple nights of sleep.

Just like how a lot of people don’t like others intruding in their personal homes, my stateroom was literally the equivalent of my home during my cruise, so I preferred to just have privacy. I did still have to interact with the housekeeping staff once every couple days so they could make sure I hadn’t died in my room, and I had no issue with them looking in my room so they could confirm that I wasn’t secretly cooking methamphetamine in there or something. But otherwise, I mostly just took care of myself, which hopefully also meant that my housekeeper was able to get an extra 15 minutes of rest per day in lieu of tending to my room.

 
With all those rambling thoughts out of the way, here are some more photographs I took during my cruise.

Our first stop was at Cabo San Lucas. Apparently Royal Caribbean doesn’t have a dock at Cabo, so they had to anchor the ship in the middle of the water, which I did not realize was actually a thing. Then, for people to get to shore, they would offer what is called tender service—a system where people get on small boats and are taken back and forth from ship to land.

By this point, I had just overcome a severe bout of seasickness, so I didn’t want to risk it again by getting on a small boat, which I have previously confirmed definitely gives me seasickness. This cruise had an overnight stay at Cabo, so while everyone was out exploring Mexico, I decided to stay on board and enjoy the ship while there were not too many people around.

While doing rounds on the walking track, I noticed a set of stairs leading down to the 14th floor. Out of curiosity, I made my way down there to find that this was the outdoor section of the buffet. Because the buffet was closed at that time for their midday break, this section was empty, so I was able to take in the views in great peace.

Later that evening, I headed back to my stateroom and went out onto my balcony to watch the sunset.

The next morning, I returned to the private 14th floor lookout spot I found the previous day to watch sail-away from Cabo.

The entertainment schedule is usually packed with a lot of shows on sailing days to ensure that cruisers have plenty to do and don’t get bored. One of the shows was Sonic Odyssey, a percussion and dance performance. Most people entered the Royal Theatre through its main floor, but I noticed that there was an upper floor entrance too that wasn’t as busy; for Sonic Odyssey, I found a nice spot near some of the tech equipment up there which offered an unobstructed head-on view of the stage.

Prior to sailing, I purchased the unlimited premium dining package. The benefit of this is that you can dine in specialty restaurants (which come with an upcharge) for free.

Beyond Wonderland and the Chef’s Table that I discussed previously, I also went to Chops Grille, which is a steakhouse. I thought this was very worth it because I had top-tier sit-down restaurant service in an elegant environment, and I was able to avoid the congestion of the main dining areas where everyone else was eating.

For this meal, I got tuna and avocado tartare as my first appetizer, shrimp as my second appetizer, lamb chops as my main entrée, and apple pie and ice cream for dessert. The apple pie had a strange coagulated texture that I wasn’t a fan of, but everything else in the meal was delicious.

Here is another sunset photo, this one from a sailing evening. The sunsets from the ocean looked particularly orange and vibrant.

Here is a stillframe from another show I stumbled across and watched; this one again is from the Royal Theatre, and this one was a musical performance.

Time for an interesting story.

There was a man named Nemesio Rubén Oseguera Cervantes, more commonly referred to by his alias “El Mencho.” He was the head of the Jalisco New Generation Cartel, an organized crime group in Mexico known for drug trafficking, among other criminal operations. He was one of the most wanted men in both the United States and Mexico, and there were bounties of US$15 million and MX$300 million by each country’s government for information leading to his arrest.

Did you notice how I am describing El Mencho in past tense? That’s because he was captured and subsequently died in Mexican Army custody. In response to his death, cartels carjacked large vehicles and set them ablaze on key roadways to serve as narcoblockades. This happened on February 22, 2026. Do you know where I was on February 22, 2026? Atop Mexican waters, headed towards Ensenada.

Yes, I was literally in Mexico when Mexico’s most important drug lord was killed.

Because the Army couldn’t graciously wait two days for me to return to the United States first, I had a bit of a predicament. The local news was reporting that even Baja California was suffering from unrest even though it was fairly far away from Jalisco, so I figured that Ensenada was also affected. If the captain of the ship decided to just skip Ensenada entirely and dock at either San Diego or Catalina Island instead, then that would solve the problem for me. However, if we were still going to dock at Ensenada, it was up to me to make the decision.

I ultimately concluded that I would not disembark the ship onto Mexican land. Having formerly worked in law enforcement, I am aware of the strength of organized crime groups and how much more dangerous they are than random people committing crimes alone on the street. I have also personally seen the fragility of life and how easily an innocent bystander can accidentally die.

Furthermore, Mexican drug trafficking organizations hold a complex role in Mexican society. The cartel employs a substantial number of Mexican people and directly contributes to the health of their economy. The cartel is known to provide infrastructure and public services to local communities where the government responsibility falls short. Although a lot of people surely would like to live a life free of the cartel’s intimidation, it is a far more intricate matter than just dismissing the cartel as a bunch of random criminals.

Because of all these factors combined, I decided to just sit this one out. I plan on going back to Mexico again, and because of how much I enjoyed this cruise, I will be going on another cruise soon on a different Royal Caribbean ship that will also go to Mexico.

The following morning, I woke up and opened my curtains to see us docked at Ensenada. According to the captain’s judgment, there was not enough of a risk to skip this port and head straight back to the Untied States. However, I stuck with my decision and took this as another day to enjoy the ship amenities in peace.

We were only docked at Ensenada for several hours before we needed to head back to San Pedro for the conclusion of our cruise. During sail-away from Ensenada, I noticed that the stairway down to the 14th floor was blocked off for some reason. Now extra curious, I stepped over the rope and headed down there anyway.

I immediately saw why that area was closed. The seagulls were extremely aggressive, and the entire deck and overlook area had a ton of seagulls flapping around. I guess they really liked the shaded and sheltered overhang from which they could smell food coming from the buffet. The floor and glass was absolutely drenched in bird droppings. After snapping a photo, I quickly made my way back upstairs to safety.

The timing of El Mencho’s death was unfortunate because the ship was actually docked at Ensenada instead of having tender service, so I actually would’ve been fine with going outside. It was fun watching what the logistics look like of docking a cruise ship as large as Quantum of the Seas. There were a lot of workers overseeing the operations, including these ones in this photograph who were responsible for managing the ropes that tied the ship to land.

One of my new favorite cruise ship activities was watching people sprinting to make it back onto the ship before sail-away. Apparently, I was not the only one who enjoyed this, because there was a very large group of people standing on the edge of the ship watching to see if anyone would miss their ride back to the United States.

We had three parties nearly miss the cut-off to re-embark the ship (i.e., they were late, and they made it back to the ship during the unofficial grace period before the ship left). In each situation, the people on the ship would yell at the stragglers to run, cheer when they started running, boo when they slowed down, and cheer again when they made it to the ship in time. It was actually quite fun and felt like we were all watching a live sports game together or something.

Here is a photo from sailing away from Ensenada.

For the last night on board, there was a farewell show at the Royal Theatre. I decided to mix things up this time and take a seat on the side to see if there was anything I was missing from this vantage point. The show consisted of a comedian, so I found out that the angle didn’t really matter, though I did get a chance to take a fresh photo from a different perspective.

After the first half of the farewell show was over, there was an intermission for the balloon drop. Everyone gathered at the Royal Esplanade, the cruise director came out to give credits to all the crew on board, there was a quick dance party, and then the balloons were released onto the crowd.

I didn’t want to be down there shoulder-to-shoulder with other cruisers, so I went up on the balcony instead. I gently pushed my way to a spot directly opposite of the makeshift stage so that I could have a clear and unobstructed view of all the action and enjoy the balloon drop.

After the balloon drop, I dined at Jamie’s Italian, another premium dining venue. I personally much preferred the other specialty restaurants; the food at Jamie’s was overwhelmingly salty.

After going back to the Royal Theatre and enjoying the second, late-night portion of the farewell show (which was the same comedian, but with a second set that was not limited to being family-friendly), I returned to my room and looked out my balcony for a nice view of the moon. The photo turned out blurry because it was so dark, but the reflection on the ocean was quite stunning in-person.

After getting a little bit of sleep overnight, I was woken up by the early-morning disembarkation announcements the next day. I opened my blinds to find us facing the World Cruise Center at the Port of Los Angeles and a seagull perched atop the ledge of my balcony.

As part of my VIP perks for purchasing an upgrade to The Key, I was allowed to be one of the final people to disembark the ship. While everyone else was standing in line and scrambling to leave, I was able to enjoy a leisurely sit-down breakfast at an on-ship restaurant.

For my final meal of the cruise, I had a “Royal VIP Signature,” which was a crab cake and poached egg atop a crispy sourdough muffin garnished with crushed avocado, shaved black truffle, and hollandaise sauce.

And that concludes my overview of my first ever cruise. As I mentioned before, this was definitely positive enough of an experience that I will go on another cruise again soon.

Royal Caribbean’s port in San Pedro has two ships that regularly have round-trip sailings from it—Quantum of the Seas and Navigator of the Seas. Although both are relatively new, I heard that each ship has its own unique vibe and identity, so I’ll be keeping an eye out for a well-timed and well-priced cruise on Navigator so I can check that out as well.

While purchasing my ticket, I added in an unlimited premium dining package that allowed me to go to any specialty restaurant on board without needing to pay the extra cover charge. However, even with that package, there was one dining experience that still had an upcharge—the Chef’s Table.

Upon doing some more research, I found out that the Chef’s Table is the highest-tier dining experience on Royal Caribbean cruises and is basically an interactive prix fixe chef’s tasting menu experience served to a limited number of guests per night. Considering that I have become somewhat of a food enthusiast over the past several years and especially like unique and personalized experiences, the Chef’s Table aligned perfectly with what I was looking for in a nice dinner.

If you read my embarkation blog post, you already know this, but as a quick summary, I had a disappointing experience with the food quality at Izumi Sushi, so I canceled all my future reservations there and looked for other options instead. I replaced one of the Izumi nights with the Chef’s Table. Chef’s Table normally requires an additional US$118.00 payment per person, but because of my unlimited dining package, the cover charge got reduced to US$59.00—a base price of US$50.00 for the experience, plus a mandatory 18% gratuity of US$9.00.

I didn’t see a way to book the reservation on the Royal Caribbean app in a way that would link it to my unlimited dining package, so I went to Guest Services for assistance. I heard that the Chef’s Table is in pretty high demand and often sells out before departure; I was wondering whether that was part of the reason I was having issues with the app, but fortunately, the representative at Guest Services was able to get me a spot for that same evening as the 13th of a maximum of 16 diners.

At 6:25 PM, I went down to the designated check-in spot at the Schooner Bar to wait for everyone to arrive and be walked over to the Chef’s Table. After a brief wait, all the diners showed up and our waiter (who was also the sommelier) led us to the table.

The format of this was quite different than what I’m used to. This felt more like a family Thanksgiving dinner than it did a restaurant. Everyone was seated together around a single large dining table, which made the experience very communal and conducive to conversation among everyone.

The dinner was a multi-course meal that also came with a wine pairing, so everyone’s placemat had wine glasses lining the edge. I don’t drink alcohol, so the waiter took away my wine glasses and said he would provide a special non-alcoholic beverage pairing to go along with my dinner instead.

After our waiter and sommelier explained the basic idea behind the Chef’s Table, the chef also came out from the kitchen to introduce himself. This was apparently his first cruise for which he was the chef for the Chef’s Table.

While we were talking amongst ourselves and waiting for the first dish, the waiter came out with some bread. Each pair got one large portion of blooming bread, but because I was alone, I got to have an entire one by myself. I ate half of it as an appetizer, then saved half of it to use as dipping bread for any leftover sauces that I assumed I would have with some of the dishes.

The first course was scallop carpaccio with crispy quinoa and yuzu vinaigrette.

I understand that the premise of carpaccio is to thinly cut the meat or fish, but I still would’ve preferred for the scallop to be cut a bit thicker so that it had more of a bite. The way that I adjusted for this was that I rolled up each slice of carpaccio into a little tube so that it felt like I had more material to chew down into. I liked the textural contrast between the soft scallop and the crispy quinoa, and dipping each tube into the yuzu vinaigrette added a nice splash of citrus that enhanced the overall flavor profile.

There wasn’t a separate non-alcoholic beverage menu that had all the ingredients of all the drinks listed, so I don’t quite remember what exactly was in every drink, but this first one was (as you can probably tell from the photograph) an orange citrus drink.

To go along with our second course, we received what the menu called garlic focaccia croutons. As you can tell from the photograph, it was definitely just a focaccia and not so much a crouton. The toppings were refreshing, and this served as a great side for the upcoming soup.

The actual second course was smoked tomato soup. I couldn’t really distinctly identify the smoke, but it did taste noticeably more earthy than what you’d expect from normal tomato soup.

The chef came out with a pitcher of cream and individually added a swirl to each of our bowls. Interestingly, the cream maintained its coagulated shape, and even when agitated with my spoon, it didn’t really separate much. I ended up “cutting” the cream with my spoon and including some in each spoonful, which was quite interesting.

The next drink of the beverage pairing was a blueberry nojito, the non-alcoholic version of a mojito.

The third course was Maine lobster salad with hearts of palm, pineapple, cilantro, and vanilla dressing.

This dish was an example of pristine simplicity. The lobster was incredibly tender and very strong in clean, pure lobster flavor. The vegetables added a nice crunch to the texture but did not materially affect the flavor of the lobster. The dressing was incredibly light and also did not affect the core taste of the lobster. If someone wanted to eat lobster because they love the lobster itself, then I think the way that this was prepared is the best cooking method possible to achieve that goal.

The fourth course was roasted branzino with grilled zucchini, peppers, carrot, lemon confit, and pesto.

Similar to the lobster, this was prepared in a very simple and straightforward way that emphasized the natural flavor of the whitefish without having anything else alter or overwhelm it. The skin was cooked very well in the sense that it was a great balance of both chewy and crispy at the same time. Although not listed on the ingredient list, it also came with a slice of citrus that basically acted as a superior substitute for squeezing a bit of fresh lemon on the fish.

Because I don’t consume alcohol, I haven’t really had any high-end wine experiences, and the only things I know about wine come from observing others ordering and drinking wine. That was applicable during my Chef’s Table meal where I saw the usage of a centrifugal wine aerator for the first time, by our sommelier while he was serving the other guests.

He later explained that it was a decanter, though I’m wondering if that was just a language barrier, because I am fairly certain that is just an aerator (and yes, I do recognize the irony here of attempting to correct a sommelier, especially considering that I just disclosed my general lack of wine knowledge). He was using that tool to serve Sequoia Grove Winery’s Cabernet Sauvignon from Napa Valley, California.

For the third installment of my non-alcoholic beverage pairing, I received a fruity pineapple smoothie.

The pineapple went along great with the fifth course, a grilled filet mignon with truffle potato purée, asparagus, and bordelaise sauce.

The waiter went around the table asking people their doneness preference for their steak. I ordered mine rare, and I am relieved to share that nobody at the table requested well-done. I was mindful to cut against the grain for each bite, and the steak was incredibly tender and flavorful.

I liked that there were two variants of the potato purée—one regular, and one with truffle. I especially liked the truffle potato purée because it had a more subtle and earthy truffle flavor (as opposed to a more greasy truffle taste that you find when people just use truffle oil for flavoring). I also noticed that the potato purée here was quite a bit firmer than what I usually get at high-end restaurants, which I actually found to be a good thing; I think that indicates that there is a higher ratio of potato to butter, which I personally prefer because I actually like potatoes.

I also appreciated that there were two additional tiers of textural enhancements. The vegetables were lightly boiled so they were softer but still maintained a good crunch, and it fulfilled the traditional “steak and veggies” archetype. However, the dish was also served with miniature potato chips, which added an unusual but fun extra crisp to some bites.

(The reason the sauce is not pictured in any of the photographs is because the chef came out after everyone received their plates and individually asked whether they wanted the sauce on the steak or in the moat, then served it to the diner’s preference.)

For the final drink of the night, everyone received a salted caramel espresso martini. Because mine was non-alcoholic, I guess it was just a salted caramel espresso coffee.

Dessert was the grand finale of the dinner. They call it the World, and it is a hollowed spherical chocolate orb with peanut butter ganache, Valrhona chocolate mousse, and salted caramel gelato, topped with warm caramel sauce. Surrounding the World were small pieces of caramel popcorn, strawberry, and mint.

For the presentation, the waiter goes to each plate and pours the warm caramel sauce on top so that it melts away the top shell of the chocolate sphere and reveals its inner contents.

This was the only dish of the dinner that I wasn’t able to finish. The inside of the World was delicious, but unfortunately, the chocolate outside was far too sweet. When I supplemented each bite of chocolate with the espresso, that helped balance out the intensity of the sweetness, but after I ran out of salted caramel espresso, I couldn’t down the rest of the chocolate shell.

During the dinner was also when they did special celebrations. One person across the table from me was celebrating his birthday, and a couple sitting to my right was celebrating their six-year wedding anniversary. They each got a little plate with caramel text hoping well wishes for their special occasion, along with a candle planted in an arrangement of strawberry, blackberry, mint, and whipped cream.

And with that, the Chef’s Table concluded. The overall experience took a bit over three hours. The waiter treated us to a quick magic trick to end the night, and then the chef came out from the kitchen to thank us all for our attendance.

This is what the other part of the dining area looked like, which would be the “back side” behind the photographs that I took. This might give a bit more perspective on how exclusive of an experience this was due to its secluded location and limited availability.

The room itself was nestled far in the rear of Chops Grille, an American steakhouse that is part of the specialty dining restaurant collection on the ship.

I had a great time at the Chef’s Table. I go to a lot of chef’s tasting menus and other special multi-course dining experiences, but in terms of atmosphere and environment, I think this Chef’s Table ended up being my all-time favorite.

A lot of omakase or other chef-led dining experiences will seat you at a bar so you have a view of the kitchen and can watch the chef and cooks prepare your food. If they don’t have bar seating available, each party generally gets their own private table. Royal Caribbean’s Chef’s Table is the first time that I have ever been seated at what is basically a residential dinner table that you would usually only share with your extended family for holiday meals.

This may potentially sound like an introvert’s nightmare, especially if that introvert is named Adam Parkzer and decided to go on the cruise by himself. However, I think the interactions and conversations with the other diners are what made this dinner so pleasant and memorable.

Except for the couple directly to my right who were in their mid-30s like I am, everyone else was an older person. They all seemed intrigued and fascinated by my ambitious nomadic lifestyle, especially because of how different it is compared to how they lived their 30s decades ago. Them wanting to learn more about me and my life served as a good conversation starter that carried on throughout the entire dinner.

With that being said, I think I also just got lucky with the people with whom I shared my Chef’s Table dinner slot. Everyone had a laid-back, relaxed, welcoming, and warm attitude that made the experience feel much more cozy and wholesome.

As for whether or not I would recommend the Chef’s Table, this may be shocking considering the fact that I just spent an entire blog post explaining why I loved it, but I actually would not recommend it for most cruisers. Keep in mind that it comes with an additional US$118.00 upcharge per person, so that can add up pretty quickly when you’ve already paid quite a bit for your ticket, and considering the fact that most of the other food options on the cruise are included in your fare. Furthermore, if you have young children, I would actually specifically request that you do not go to the Chef’s Table, because I think your child would feel sorely out of place, and the presence of children may spoil the experience for others.

With that being said, if money is not an issue and you want a high-class, elegant dining experience shared with like-minded strangers who enjoy a premium meal and great conversation, then the Chef’s Table would be a good fit for you. Even though everyone else in attendance came as a couple, I did not feel out-of-place as a solo diner. Furthermore, the waiter was engaged with us throughout the meal, so if you get unlucky and everyone else you end up getting grouped with is extra shy, then it seems like the waiter is trained to take initiative to get the conversation flowing as a backup.

I have one final cruise blog post coming up soon, in which I will share my overall concluding thoughts about the experience.

Last week, while I was still on the cruise ship, I published a blog post outlining my experience with embarkation day; at the end, I explained how seasick I was, and I questioned whether I would just be bedridden the entire trip. I am happy to share that my seasickness mostly went away starting from the second day, and I deem the cruise to be a success. I have a few more cruise-related blog posts planned for publication over the next week: two from specialty restaurants (including this one), and one giving an overall overview and concluding thoughts about the cruise.

This one covers Wonderland, a restaurant focusing on imaginative and experimental dishes with an integration of molecular gastronomy. Being classified as a specialty dining venue, Wonderland usually bills an additional cover charge of US$55.00 per person per dinner. However, because I purchased the unlimited specialty dining package prior to sailing, I was able to eat at Wonderland for no extra fee. Wonderland had the kind of unique dining experience I enjoy, so I had two dinners at Wonderland; this blog post includes both of them.

 
Upon arrival, I was given a blank menu, a paint brush, and a small jar of water. In order to reveal the menu, I had to wet the paint brush and draw strokes on the white piece of paper, which dampened the surface and caused the ink to appear. The menu was split into five different elements: sun, described as “radiant vegetables playfully reinvented”; ice, “chilled to exhilarate the palate”; fire, “emanating wonderful warmth”; earth, “dishes grounded in whimsy”; and sea, “oceanic inspirations from the tide of the imagination.”

When my waiter arrived during my first dinner, I asked him how the system works, i.e., how many dishes I am allowed to order. At first, the waiter replied that he would pick the dishes for me. Confused, I asked him if this was a prix fixe tasting menu designed by the chef, to which he replied that it was not. He then clarified that I was able to pick one item from each of the elements. When I went through and made my selections, he told me that two of my selections were incompatible because they were both considered larger dishes. After some more confusion, I ended up skipping an earth dish and ordering two sea dishes instead so that my meal would fit their requirements.

During my second dining experience, I let the waiter know that I had already been to Wonderland before, and I picked out dishes that I did not have during my first meal a few days prior. Both this waiter, as well as the waiter from my first dinner, did not write anything down when I made my selections. Both of them apparently had lacking short-term memory, because in both instances, they mixed up some items, did not give me a few things I ordered, and gave me a few things I did not order.

From the fire menu, this was the Mad Hatter’s Purple-Potted Shrimp. This was basically a jumbo fried shrimp wrapped with more crispy breading shaped as thick straw. This had all the positives of fried food without tasting greasy, and the shrimp was still juicy and tender. It came with a scotch bonnet sauce, which went well with the shrimp.

Also from the fire menu, this was the Bird’s Nest, a smoked deviled egg topped with a few drops of hot sauce. This is one of the items that I did not order, but received anyway.

The menu said that this has blue cheese, but it did not, which is great, because the smell of blue cheese makes me want to vomit. It came with a lid that trapped in the smoke, which the waiter removed after he brought it to my table. Funny enough, the smoke was incredibly intense and heavy, and the smell lingered around my table a lot and made me cough, but the deviled egg seems to not really have absorbed much of the smoky flavor, because it just tasted like a straightforward deviled egg.

Last from the fire menu was the wonton soup with asparagus and jelly noodles. The dumpling was good, the asparagus was decent, and the noodles were interesting because they were extra smooth and slippery, so it made for an intriguing eating experience. However, the soup was unpalatably salty to the point where it was borderline bitter. I think the soup could’ve been diluted with two parts of additional water and it still would’ve been salty.

Moving onto the sun menu, the first item was Baby Vegetables in the Garden with “soil” and “pebbles.” The vegetables were fine, but the waiter poured an insane amount of what appeared to be a variant of very salty ranch atop the dish, so that completely overwhelmed any of the vegetable flavor. The “soil” had a very strange texture, and I couldn’t quite figure out what exactly it actually was. It was both soggy and crumbly at the same time. When drenched in ranch, it clumped up a bit, but it still maintained the crumbly component of its texture, which felt weird in my mouth.

The next item from the sun menu was the Reconstructed Caprese with a gelatin-like tomato, cheese, liquid olives (made with reverse spherification), ricotta powder, and basil paste. This was actually surprisingly delicious. I’m usually not a fan of cheese because I think it smells like mold, but the cheese provided with this dish was mild and clean in flavor.

The presentation of this dish was incredibly confusing. The bulk of the food was crammed inside a small sliver running down the center of the plate, while the largest two portions of the plate were occupied by two droplets of marmalade on one side, and the “soil” from before on the other side. I wasn’t sure how I was supposed to eat this effectively, but considering that this was supposed to be a reconstructed caprese salad, I cut up the tomato into smaller pieces, moved everything over ton one of the larger compartments, and mixed it all together.

The third and final sun menu item was Tomato Water with pepper spherification and bread foam, served in a test tube. I wasn’t really sure how to consume this either, so at first I took a sip of the tomato water, then later jostled the test tube around so the liquid pepper and bread foam would mix with the tomato water without overflowing. It made sense that this was named tomato water, because it literally tasted like what a tomato would taste like if it was in water form.

Along with this came an item from the ice menu, a crispy crab cone with avocado mousse. The menu said that it was also supposed to come with cilantro and ohba leaf, but I wasn’t able to taste either of those. Overall, I thought this was a solid and straightforward avocado and crab fried cone, and I enjoyed it.

Next is what I believe to be the Citrus Seas Shhhh, which was supposed to be spicy tuna along with a floral yuzu granité. However, the spicy tuna was not spicy, and it came inside a gutted lime. Flavor-wise, it was still good.

During my first dinner, I ordered the Sashimi of Red and White Tuna. When this came out, I wondered whether they didn’t quite know what “sashimi” was supposed to mean, and prepared it like this instead. I looked at the other menu options and didn’t think that it matched the Citrus Seas Shhhh because it was not spicy, so I was thoroughly confused.

For the second dinner, I thought I had gotten the Sashimi of Red and White Tuna for the first dinner, so I ordered the Citrus Seas Shhhh to add variety, only to find out that I got a repeat of what I got during my first dinner. I suspect that this means that my first waiter brought out the wrong item for me.

From the sea menu, I got liquid lobster with bone marrow and caviar. This was an explosion of umami flavor and was probably my favorite dish from Wonderland.

For my main entrée for my first dinner, I got Halibut Cooked in Clear Paper. I assume that the “clear paper” was just a heat-resistant transparent cooking film (or, alternatively, I guess it is technically not impossible that they just used a regular clear bag and served the dish with a side of mushrooms, potato, and microplastics).

I’ve never had fish prepared like this before, and it does seem logical as to why someone might want to cook it this way, but flavor-wise, I couldn’t really tell much of a difference from regular poached fish. The juices were also way too salty and detracted from the overall flavor profile of the dish.

For the main entrée for my second dinner, I got the Chicken and the Egg, served alongside some crispy chicken skin, vegetables, and potato purée. The chicken was extremely dry and underwhelming.

I did not receive a dessert menu, so I was at the mercy of my waiter. For my first dinner, I got The World, a chocolate sphere that melts after the waiter pours warm caramel sauce on top of it.

The caramel sauce and the contents of the chocolate sphere were good, but the chocolate itself was excruciatingly sweet.

During my second dinner, I let my waiter know that I had previously tried The World and requested something different. He came out with the Forbidden Apple, which was basically like an apple gelatin shaped into a small apple, served alongside some pie crust crumbs, a ball of whipped cream, and a few small portions of fruit. This wasn’t exactly bad, but I’d say that the apple gelatin was somewhat unremarkable and didn’t really have a strong apple flavor to it.

Here are some photographs of the interior of the restaurant.

This is what the pathway to the entrance of Wonderland looks like. There was a professional photographer posted in front of this throne under the Wonderland sign who was offering to take photos. I declined because I heard that actually accepting your photographs costs somewhere around US$20.00 per shot, even if you only retrieve the digital versions. If they haven’t already, I am guessing that they will need to start decreasing those prices soon, considering that high-end cameras are much more accessible nowadays and people will likely want to just take their own photos instead.

And now, for a strange story.

For some context, Royal Caribbean forces you to pay extra gratuity on almost everything. I purchased a specialty dining package, and during checkout, I had to pre-pay a mandatory 18% gratuity on top of the cost of the package. To be clear, that is absolutely not how the concept of “gratuity” works. Royal Caribbean also nonconsensually adds a daily US$18.50 gratuity per person that gets added to your daily running SeaPass bill. This gets distributed to all staff, including your stateroom attendant and other service team staff.

At the end of my first dinner at Wonderland, the waiter brought me my check after dessert. Because I got the unlimited specialty dining package, my grand total for the meal was $0, but they still need to receive my signature to confirm that I dined there. However, the waiter added a bit of commentary—he clarified that the gratuity I already paid goes towards the staff, and (his literal words) “not to me.” He specified that if I want to tip him, I will need to add an extra amount to the “additional gratuity” line of the check.

I was confused but didn’t really care enough to think more deeply about this, so I added an extra US$10.00 tip to the check and signed off on it.

Later that day, I thought back to what the waiter told me, and it clicked in my head that he was either being extremely misleading or straight-up lying. I did some research online about how Royal Caribbean’s gratuity system works, and I confirmed that my waiter would absolutely count as the “staff” towards whom the pre-paid gratuity gets distributed. I realized that I got scammed by this man who mixed up my order and couldn’t even properly explain how the Wonderland menu selection system worked.

During this research process, I also found out that you are allowed to adjust the US$18.50 daily gratuity if you speak with Guest Services. I marched straight downstairs and asked them to remove the daily gratuity from my SeaPass bill.

Not only did I permanently have the “do not disturb” sign on my door and skipped housekeeping services for the entirety of my cruise, but I also technically paid double for my cruise because I sailed solo. (If you’re not familiar with how cruise pricing works, they market the cost as “per person,” but when you go to buy the cruise, the expectation is that there will be two people per room, and if you mark that you are going solo, the price doubles because you are basically paying for two people’s worth of a cruise by yourself.) I had already given Royal Caribbean plenty of my money and already pre-paid my mandatory dining gratuity, so I had no issue “retaliating” against this waiter’s lies by removing all the extra fees from my cruise that I could.

 
Anyway, I’m glad I checked out Wonderland on my cruise. As you can tell from my split reviews, the food items were sort of a hit-or-miss, but overall, I like restaurants that are brave enough to experiment with their dishes and try something new, strange, or unusual.

They obviously need better wait staff, both in the sense of integrity and training, but other than that, if you are a food enthusiast, I would lean towards the extra specialty upcharge being worth it for trying out Wonderland one time.

The fact that I fully committed to living in temporary lodging means that I don’t have rent to pay on an apartment, which makes the financials of non-stop, back-to-back travel a lot more manageable. However, this does mean that I don’t have a home where I “go back to” in between trips, so I usually look for places where I can stay for more than a week at a time so that I don’t have to move around as frequently. One option I had previously looked into as an extended stay solution was a cruise ship.

Going on a quick tangent… I get motion sick very easily. It is difficult for me to ride in friends’ vehicles because I get very easily carsick if I’m not in a larger truck or SUV and deeply reclined back. When I fly, I book domestic first class and long-haul lie-flat business class seats not because I am uncontrollably drowning in money, but because I get airsick if I’m not in a seat that can recline far back, and sitting upright in a standard economy seat causes me to feel unwell and lose a day or two of my trip to recovering from travel. As for watercraft, I cannot ride small boats at all, or else I will get severely seasick within the first five minutes.

However, similar to how I can be mostly okay in large trucks and SUVs, I’ve noticed that I am somewhat okay on large ships as well. I’ve ridden the ferry across Puget Sound a handful of times before in Washington, and I felt generally fine during that. I figured that, considering the very large size of cruise ships and the latest stabilization technology, there is a decent chance I will be fine on a cruise ship as well.

The nice thing about cruise ships is that they act not only as an entertainment experience, but also as a hotel room for the duration of the itinerary. I figured that this would be a relatively cost-effective lodging option, so I added a cruise to the list of things I wanted to eventually try out. Afterwards, if I was able to confirm that I did not get severe seasickness on a cruise ship, I could consider doing a multi-week cruise (or back-to-back shorter cruises) and call a ship my home for a little bit as part of my nomadic adventure.

 
A few days ago, I was in Los Angeles County visiting some friends when I noticed that Royal Caribbean had a cruise to Mexico departing from the World Cruise Center at the Port of Los Angeles in San Pedro, California, on sale for a decently discounted rate. The timing of this cruise lined up pretty well with my schedule and slotted in during a free week I had, so I decided to buy myself an impromptu ticket and figure out once and for all whether I will get seasick, or if living on a cruise ship is a viable strategy for my future.

The day before the cruise was scheduled to depart, I relocated from northern Los Angeles County to southern Los Angeles County. I spent a night at the Marriott Long Beach Downtown so I could be a quick 15-minute ride away from the terminal and wouldn’t have to sit in an hour and a half of traffic the morning of my cruise. My company Tempo’s former office was in Long Beach, so it was a little bit nostalgic being back in town and seeing the city again.

I wanted something simple, straightforward, and reliable for my hotel before my cruise, so I opted for a regular Marriott instead of a resort or anything fancier. I also wanted a property that had an M Club executive lounge so I could get free snacks and soft drinks throughout the day, and regular Marriotts have the most consistency in having lounges available.

Unfortunately, I found out after arrival that this is a property with a mandatory US$34.80 destination fee. Out of that destination fee, US$25.00 of it is returned back to you as a food and beverage credit at their on-site restaurant, Local Current. Along with the additive US$10.00 food and beverage credit from my Ambassador Elite welcome gift, I managed to grab an almost-free dinner entrée to go along with my free hors d’oeuvres, snacks, and beverages from the lounge.

The following morning, I woke up much earlier than usual because I needed to make it to the cruise terminal no later than 11:30 AM PST. (Lately, I’ve been functioning on an Asian time zone schedule even while in the United States, so I end up going to sleep very late and waking up after noon.) After a quick shower, I drove west on Interstate 710, also known as the Seaside Freeway, across the very scenic Port of Long Beach and Terminal Island. Upon arrival, I discovered that the Los Angeles World Cruise Center was temporarily suffering from a power outage.

Nobody was able to board because Royal Caribbean’s systems were down, so we had to wait until power was restored. Fortunately, because I upgraded myself to The Key program, I was eligible to wait in the sheltered VIP line with other priority members. Once the power was working again, the line moved very quickly, and we were the first ones on board.

The first thing I did was get my safety briefing out of the way. I had to read some safety information and watch a few quick videos, then check in with a staff member at my muster so I would know where to go in case of emergency. Once that was all sorted, I headed down into the VIP dining area for my special welcome lunch that came as part of The Key upgrade.

I was one of the first people in the VIP restaurant, presumably because I went straight to the restaurant after the safety briefing without first exploring the rest of the ship. This meant that I got a prime windowside table with a nice view of the port.

My waitress brought over some onion bread and pretzel bread for me to munch on while I was reviewing the menu and picking out my courses.

For my appetizer, I went with some jumbo shrimp with cocktail sauce.

For my main entrée, I ordered some salmon. This picture makes it look very sad and disappointing and colorless, but believe it or not, it was actually unexpectedly quite delicious. I also particularly liked the texture of the salmon skin—it was a great combination of crispy and chewy such that I was able to cut through it with my knife, but it maintained its form enough while I was chewing it to add a deeper textural element to each bite.

To conclude my meal, I got two scoops of strawberry ice cream. There wasn’t anything particularly special about this; it was just simple and decently good ice cream.

I finished lunch just in time for all the staterooms to be ready. I headed out of the restaurant and up to Deck 6 to check out my ocean-view balcony room in which I’d be spending the next week.

It was both larger and smaller than I expected. I understand that cruise ships have limited space and the rooms tend to be small, but I found the “living room” area to be fairly spacious. On the other hand, I found the bathroom to be microscopically and borderline unusably small.

It would be nice if they took several square feet out of the living area and put it into the bathroom instead. To put things into perspective, the bathroom was so small that taking three steps means you already walk straight out of the bathroom. Every time I showered, I left the door open because the space was so small that I assumed the accumulating steam from the hot water would make it so humid that I would suffocate and drown from breathing in too much water if I closed the door.

After unpacking, setting up my laptop, and getting a little bit of time-sensitive work done, I left my stateroom and started walking around the ship to get a better idea of what the layout was and where I would need to be to see the most interesting things. I eventually made it to what I personally thought was the most interesting part of the ship, which is the open deck on Deck 15. This floor had a running track, so I did a few laps around and took some photographs while walking.

At 4 PM PST, we left the berth for an on-time departure. I watched and enjoyed the music from the sail-away party for a little bit, but from the upper open deck so I wouldn’t have to be so close to the smelly pools and partially-naked people.

One of the big perks of having a balcony room is that you have a view of the ocean, so as we were getting further away from San Pedro, I returned to my stateroom to have my own private, quiet, peaceful, solo sail-away party. I watched the waves as the land slowly shrank into the horizon.

It wasn’t long until I started getting a mild headache. The seasickness wasn’t anywhere near as bad as what it is on smaller boats, because I usually feel like vomiting within about five minutes of riding on smaller watercraft. However, I could definitely feel seasickness slowly setting in, and I was progressively feeling worse and worse.

As I mentioned before, my solution to motion sickness on cars and planes is usually either reclining back or laying down. Lucky for me, my room has an entire bed in it, so in order to combat the seasickness, I changed into my pajamas and laid down in bed with my laptop to get some more work done. It helped a little bit, but as we sailed deeper into the Pacific Ocean and the waters got rougher, nothing seemed to help. I got extremely dizzy and felt very unwell.

I put away my laptop and started watching YouTube on my phone before getting even more sick. Wondering if looking at screens was causing this, I put away my phone too and took a nap. I woke up after a few hours and felt just as bad as I did when I had first fallen asleep. It was late at night and the specialty dining restaurants were about to close soon, so I forced myself out of bed and went to Izumi Sushi for dinner, in case getting some calories in my body would help make me feel better.

It didn’t.

Izumi’s sushi was pretty bad. I don’t know if I just have unrealistically high standards for sushi, or if it tasted worse because I was feeling sick, but the food quality was pretty bad, especially considering that this was a specialty dining venue where you have to pay an upcharge if you didn’t pre-order a special premium dining package like I did.

Their shrimp spring roll wasn’t a spring roll at all, but instead, was basically like one of those heavily-processed fried snacks that you would find in the frozen foods section of the grocery store (and to make things worse, it was also loaded with cream cheese that smelled like mold). The poke bowl had about ten small cubes of akami tuna, and was ~70% rice. The salmon and yellowtail nigiri that came as part of the chef’s sushi selection was cut very thin and had a unpleasantly fishy taste. The texture of the fish made me suspect that it was not flash frozen properly, because it was sort of mushy. I asked for assorted mochi ice cream for dessert, but instead was served a single scoop of regular green tea ice cream.

I love sushi, so prior to embarking on the ship, I had already put in a bunch of reservations for meals at Izumi Sushi. This dinner was so disappointing to me that, after getting back to my stateroom, I literally canceled every single future reservation at Izumi and replaced it with other specialty dining venues available on the ship. I heard that ginger was good for combating seasickness though, so before leaving, I finished eating all the ginger that came with the sushi.

I made it back to my stateroom without vomiting from seasickness. I changed back into my pajamas, climbed back into bed, and took another nap.

After another few hours, I woke up shortly after midnight. Miraculously, even though I still had a headache and still felt somewhat unwell, I was surprisingly feeling better than I did after dinner. I got up, washed my face, brushed my teeth, stretched for a bit, and replied to some emails and messages. After confirming that my condition had stabilized, I headed out into the cruise ship to do some exploring.

Going for a walk seems to have helped as well. When I’m just sitting inside my stateroom, it seems like my brain is incredibly confused as to why it senses motion, and then triggers an emergency alert to let me know that something is horribly wrong. However, if I’m walking around, it seems like my brain attributes the ship’s motion to assuming that my legs are just roleplaying as a crippled man who doesn’t know how to walk, and it doesn’t send panic signals anymore.

Because it was so late, almost everyone had gone to sleep already and the ship was nearly empty apart from the maintenance crew cleaning.

I started my walk on Deck 3 in the casino.

I then went up to Deck 4 into the two-story Music Hall and looked down on the stage.

Outside the Music Hall was the Royal Esplanade.

I ascended the stairs from the Royal Esplanade to Deck 5 and checked out some of the art installations.

I proceeded further to the aft of Deck 5 to check out the café and art gallery.

At the far end of Deck 5 was Two70, an entertainment venue.

Upstairs on Deck 6 above Two70 was the library.

Back down on Deck 5 near the stairs up to my stateroom was the Schooner Bar.

This ship also has the Bionic Bar, two robotic arms that take your drink order and prepare it for you using the vast collection of alcohol bottles hanging from the ceiling.

I guess even Royal Caribbean isn’t immune from those pesky Activate Windows alerts.

Many of the floors above this only had mostly staterooms, until I got to the upper-most floors. I tried taking the elevator, but that vertical motion mixed in with the side-to-side roll of the ship nearly sent my brain back into panic mode, so I stuck with the stairs for the rest of my walk.

From Deck 15, I peered down into the indoor pool and pool bar.

After getting the rest of my steps in for the day, I went back into my stateroom, transferred the photographs I took into my laptop, and started blogging.

… And now we’re here.

I’m honestly not sure how this cruise is going to go. Hopefully I continue to get better and the rest of the trip is fine, but I am also somewhat prepared to just be bedridden from seasickness for the rest of the week-long cruise and then never step foot on another ship ever again. After doing some brief research online, I found out that Guest Services will often supply passengers with complementary motion sickness medication, so if things are still bad tomorrow, I will go claim some Meclizine and hope that I’m not already vomiting so much that I can’t keep it down.

I browsed through the Royal Caribbean app and it seems like there are a lot of things to do on the cruise ship, and along with the unlimited premium dining package I have that allows me to check out all the specialty restaurants, I will likely have a packed schedule for the next week (either packed with activities, or packed with laying in bed trying not to throw up).

Because of the limited time I have on the ship, I plan on finishing the rest of my cruise blog posts after-the-fact rather than in realtime, so I’ll be back to give another cruise update in about a week or so, after I’m back on solid land. Until then, you can go make a bet on your favorite new prediction market website to gamble on how many times I vomit or something, I guess.