- 7 weeks ago
A floating city on the sea, with privileged access to every part of the cruise's operations, uncovering the army of people and complex systems that keep this ship functioning....
揭示了邮轮背后的秘密, 包括船上的各种设施和设备, 以及船员的工作和职责, 邮轮每天需要大量的电力....
揭示了邮轮背后的秘密, 包括船上的各种设施和设备, 以及船员的工作和职责, 邮轮每天需要大量的电力....
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TravelTranscript
00:00:00The MSC Seaside is one of the biggest cruise ships in the world.
00:00:05Built at a cost of over £1 billion and weighing in at 160,000 tonnes,
00:00:11it's home to more than 6,500 people.
00:00:17With 2,000 guest rooms and 800 staff cabins, it's a giant floating hotel.
00:00:23We can go through 20,000 eggs per day.
00:00:27A glamorous holiday destination.
00:00:30Everything is so much fun. Everything is there for you.
00:00:34This is the events you've all been waiting for.
00:00:39And an astonishing feat of engineering.
00:00:43This is one of the most huge generators in the world.
00:00:47But how does this city at sea really work?
00:00:51With exclusive access to a luxury Caribbean voyage,
00:00:54we explore the ship's hidden secrets.
00:00:58This is huge. Without the laundry, nothing is going to happen.
00:01:01We're feeding the fish. It's recycling in a nice way, isn't it?
00:01:06It's quite amazing. All these mechanisms have to work together.
00:01:09And the hidden army of people that keep this extraordinary ship running.
00:01:15Any cruise ship this size is the biggest food operation in the world.
00:01:20This is the secret life of the cruise.
00:01:28This is the secret life of the cruise.
00:01:29It's 7am on Saturday, and the gigantic MSC Seaside has just docked in Port Miami,
00:01:36the biggest cruise ship terminal in the world.
00:01:38In just 12 hours' time, this floating city is heading off for a week-long cruise,
00:01:45travelling more than 2,000 miles across the Caribbean.
00:01:48But before then, it needs to be transformed.
00:01:51There are over 2,000 rooms to clean, 5,000 passengers to disembark,
00:01:57and 15,000 pieces of luggage to come off in just a few hours.
00:02:02Then the ship needs to be refuelled, restocked, and refilled with passengers all over again.
00:02:08In the cruise business, it's known as turnaround day.
00:02:12And the clock is ticking.
00:02:14Many people think that we're coming in the day before.
00:02:17We stay overnight, we take a rest, and then the next morning they come on and they see the ship.
00:02:23So many people ask me, when did you arrive? And we say, we arrived this morning.
00:02:26But how can the crew do so much in so little time?
00:02:30Of course, our turnaround day is very hectic, but this is a dance,
00:02:34because everything has its timing, and it's like a choreography.
00:02:37The day is a complicated ballet, where every crew member needs to remember their moves.
00:02:43But this complex dance relies on something a bit more mundane.
00:02:47One very long corridor.
00:02:50Down on deck 4, a secret crew passage runs the entire length of the ship.
00:02:55It's known as the I-95.
00:02:58It's the only way to move people and cargo quickly around the ship,
00:03:02and it's crucial to the entire operation.
00:03:05How many elevator we're using? Only one?
00:03:07Guys, hold on the elevator.
00:03:10First thing in the morning, the I-95 is packed,
00:03:13as a hidden army of workers take 15,000 bags off the ship,
00:03:18through just two doors, in less than two hours.
00:03:23Of course, you see that we have our pool attendants helping us with the luggage,
00:03:26because on turnaround days, all hands on deck, we need all the manpower available.
00:03:30Please align all the people right now, please.
00:03:34And it's just as busy portside, where a separate team of dock workers have to work in tandem with the
00:03:41ship's crew.
00:03:42We normally have about 13 forklifts and 57 porters working on a given day.
00:03:47It's extremely hectic.
00:03:49It isn't just luggage coming ashore.
00:03:51Over the last week, the ship has accumulated some unpleasant cargo.
00:03:5750,000 gallons of human waste.
00:04:01Today, five tanker loads of poo will be removed for disposal.
00:04:10For the turnaround machine to work, the ship has to be loaded at the same time it's being emptied.
00:04:17This morning, it needs to be stocked with enough food and drink to last the entire week.
00:04:24This is for those cones, you know? This is for the decorations.
00:04:28Where is the cativa?
00:04:30Giuseppe, where are the aragosti here?
00:04:33Ben Mohamed is in charge of the operation.
00:04:36The other guy is at the point.
00:04:39This one is at lobster inside, I have to go on board.
00:04:43Every week, I'm talking, it's chaos, but the chaos has a limit.
00:04:47In six hours, Ben and his team will load 160 tonnes of food onto the ship, worth over a million
00:04:55dollars.
00:04:57Throughout the morning, lorries arrive from a complex network of warehouses and suppliers that stretches across the world.
00:05:04It's very complex. We used to be not more than 1,200 guests. The ships are bigger and bigger and
00:05:10bigger.
00:05:11Today, it's more sophisticated, and it's a lot of area to control too, you know?
00:05:16Of course, it can work like wild old machines, you know? Like a Swiss wash machine, okay?
00:05:23All of this food needs to be loaded onto the ship through a single door.
00:05:28To prevent a backlog, it's delivered immediately to one of 48 separate food stores.
00:05:34Everything has a place, and every crate has to be loaded at a specific time.
00:05:40One late delivery can threaten to disrupt the entire machine.
00:05:46You are late again. Very bad. I don't like it.
00:05:51This is catering on a massive scale.
00:05:54In one week, the ship's passengers will consume 70,000 eggs, 15 tonnes of meat, and 47 tonnes of fruit
00:06:03and veg.
00:06:08Every item must be checked rigorously before it goes on board.
00:06:12Nothing can go back on board without the speaker of K9.
00:06:16If the course car comes and it goes on board without the K9, that's trouble.
00:06:22As well as safety, Ben and his team have to check every item for quality.
00:06:27This is halibut. That's come from Alaska.
00:06:30Salmon. For the sushi. Look how beautiful.
00:06:34This is a ribeye steak, 20 oz. This is our biggest protein product.
00:06:40Blackberry. This is for pastries. Then the strawberry, we don't want them big, we don't want them small.
00:06:46Every week, the Czechs throw up some surprises.
00:06:51You see what's happened to the pineapple? This is a freezer burr.
00:06:55And what's happened is softness and ruin the product.
00:06:59Even if it's one case, we send a whole lot, you have to give me a new product.
00:07:04In the next two hours, you have to bring me pineapples.
00:07:06I will call the vendors now, and I will tell him that all the pineapple have to be returned.
00:07:18Moving luggage and food is only half the battle. The most important job on turnaround day is to move people.
00:07:28All passengers have to be off the ship by 11.30 a.m.
00:07:32This moment is known as the zero count.
00:07:35If any guests are still on board, it means that none of the new passengers can get on.
00:07:41What's the 10.30 count, if you have it for me, please?
00:07:45On board 500. 5-0-0 on board at 10.30.
00:07:51Thank you very much, Miss Ruby. Let's get them out quickly.
00:07:57New passengers are already arriving at Terminal F, where the seaside is docked.
00:08:02Built specifically to handle this ship, it's the biggest terminal at Miami Port, and it's already getting busy.
00:08:11We're actually about 120 people left on board, and we already have about 200 people checked in.
00:08:19This is probably the most nerve-wracking point of the day, when you're right between getting people off and getting
00:08:25people on.
00:08:26At this point, we start searching people, looking for them in the rooms, around the pool, the open bars, and
00:08:33just making sure we get down to zero people as quickly as possible.
00:08:40Port side provisions master Ben has had some good news. In less than two hours, his network of suppliers have
00:08:49come through.
00:08:49As you can see, I show you this morning the pineapple return. By 11 o'clock, the replacement was here.
00:08:57The vendor's here, we have a good relation with them, to supply us what we need.
00:09:02Giorgio, listen, and thank you very much. You just arrived now, I see the pineapple coming out.
00:09:07Thanks, Giorgio. Thanks. Have a good day.
00:09:11The ship is also being stocked with everything else it needs for the following week, from 7,000 rolls of
00:09:18toilet paper to replacement engine parts.
00:09:21The technical part, the medical part, just name it, you know.
00:09:26For a seven-day trip, the ship also needs more than 1,000 tonnes of fuel.
00:09:34Back above deck, the last of the passengers are finally making their way out.
00:09:40All crew, all crew. Zero count. We have zero count. Start the embarkation. Zero count.
00:09:47Brilliant!
00:09:49With the holidaymakers gone, it's the only time in the entire week when there are no passengers on board.
00:09:56Cruise director Gene Young uses this time for a quick motivational speech.
00:10:01Well, attention all crew, attention all crew, this is your cruise director Gene Young speaking.
00:10:06Congratulations on finishing another incredible voyage.
00:10:08I put the challenge out to you, my friends, my family members.
00:10:12This cruise, let us say hello to each other.
00:10:14Let us be the best that we can be, because you are the best. You are wonderful.
00:10:18And our guests love you. Let us do it. Let us do it great, and let us do it again.
00:10:23Thank you.
00:10:25The respite doesn't last for long. Five minutes later, it's time for boarding.
00:10:31So, stand by for boarding.
00:10:37And the week starts all over again.
00:10:43By midday, the front desk is checking in up to a thousand passengers an hour.
00:10:51The holidaymakers are already exploring the ship.
00:10:57Oh, wow. Hello, guys. Hello. How are you doing?
00:11:01Such a nice impression in.
00:11:03Wow. Just wow.
00:11:04Wow, yeah. Shiny, bright. Can't wait to go have a look around.
00:11:09So, we're about to go into our room.
00:11:12Oh, it's open. It's open.
00:11:13Oh, my gosh.
00:11:17This is nice.
00:11:19Oh, wow. What a massive mirror.
00:11:23Downstairs, on the I-95, another group of people are getting their first glimpse of the ship.
00:11:29And things look very different down here.
00:11:32You in China? Yeah? Where are you coming from?
00:11:36Honduras.
00:11:37Philippines. Philippines. How are you?
00:11:40Welcome on board. Yeah?
00:11:42On every cruise, there are up to 200 new members of staff.
00:11:47As up to a tenth of the crew leave for holiday or to work on other ships.
00:11:52This room is that we receive our crew members.
00:11:54We're going to make all the paperwork for immigration.
00:11:57We're going to sign them on. They get their cabin assignment.
00:12:00At the on-board uniform store, they have to keep uniforms for every job, in every size.
00:12:07Just one tiny part of a hidden world, but crucial for keeping this ship running.
00:12:14On turnaround day, everything has to be perfectly choreographed.
00:12:18But there's one factor that's out of anyone's control.
00:12:32At the cruise terminal, bad weather can have major consequences.
00:12:36The storm means planes aren't able to land at Miami airport.
00:12:41And many of these planes are carrying passengers bound for the cruise.
00:12:46Hey, that American Airlines flight that was scheduled for Boston was diverted to Fort Lauderdale with 39 passengers.
00:12:55Hold on. Come again. 39 passengers?
00:12:59Oh, Lord. All right, I'm coming up.
00:13:01But how do you keep tabs on more than 5,000 passengers arriving from all over the globe?
00:13:07With the clock ticking, the terminal team are in constant contact with travel agents to check how many passengers are
00:13:14missing.
00:13:15The British air flight that's been delayed all day, it's still in the air right now.
00:13:19There's eight on there.
00:13:20And American Airlines 207, there's four guests, it should be that one, is still surfing.
00:13:27OK, so 51 people in total?
00:13:29Correct.
00:13:29So that means they won't be here before seven?
00:13:32Well, yeah.
00:13:34Right on seven?
00:13:35Right around seven.
00:13:37The storm clouds don't last for long.
00:13:41It's time for the captain to make his final preparations for departure.
00:13:46It's always exciting to be in command of such huge, modern and beautiful vessel.
00:13:52But how do you even begin to move a vessel of this size?
00:13:59OK, after session, advice when you are ready.
00:14:02The key lies downstairs in the engine room.
00:14:06Before departure, the ship's engineers have to ready the ship's four giant engines.
00:14:11So let's start the third generator and let's go in manoeuvring mode.
00:14:16The engines stir into life, transferring 80,000 horsepower to the six metre high propellers at the back of the
00:14:24ship.
00:14:25With the doors about to close, Patricia has some good news.
00:14:29Her passengers have arrived just in time.
00:14:32They're made it, they're all here, they're out, they're checking in.
00:14:35Ah, how exciting.
00:14:38We have the green light, we have all guests on board.
00:14:41Good evening, madame, we'll be ready in 15 minutes, around five minutes.
00:14:46With all passengers on board, the ship is ready for the final act of turnaround day.
00:14:53Even if you do exactly the same manoeuvres, they are always different each other.
00:14:57Every single day is different.
00:15:00Yeah.
00:15:02Okay, post-site clear, very good.
00:15:04Hidden beneath the water line, the ship engages its thrusters.
00:15:09Smaller propellers built into the side of the ship.
00:15:13All seven thrusters are in operation, we can analyze the bridge now.
00:15:18Bridge, front forward, thrusters clear.
00:15:20Auto's clear, forward.
00:15:22Copy, forward, thrusters clear.
00:15:23The ship is equipped with seven of these thrusters in total,
00:15:27allowing the 160,000-tonne vessel to pull away from the dock with inch-perfect precision.
00:15:37After five minutes, the ship is safely in the middle of the channel.
00:15:42The propellers engage, and the seaside begins to make its way forward into open ocean.
00:15:51Fourteen hours after arriving in Miami, the MSC seaside is on its way again.
00:16:02For most of the next week, the ship will be at sea, with 6,500 people on board.
00:16:08But what keeps this sea-bound city afloat 24-7?
00:16:12This is one of the most huge generators in the world.
00:16:24It's day two of the MSC seaside's Caribbean cruise, and the ship is powering through the Atlantic Ocean.
00:16:32Over 300 metres long, and weighing 160,000 tonnes, the vessel is part of a new generation of monster cruise
00:16:42ships.
00:16:43If it was on land, it would be one of the 50 biggest hotels in the world.
00:16:49There are over 6,500 people on board.
00:17:05The ship is huge, we're losing the kids, we're getting lost all the time.
00:17:09We can't find the same bar straight away, you know, we're looking for heaters.
00:17:13When we first got on the ship in Miami, it was just, you know, how big it was.
00:17:17It was described as a floating hotel, but it just seemed more than that when we see it.
00:17:2120 storeys high, the ship has 9 restaurants, 11 bars, shopping plazas, a gym, a 1,000 seat theatre, a
00:17:38spa, a nightclub, a bowling alley, a full size basketball court, and one of the biggest water parks at sea.
00:17:46This ship is not like a ship, it's like a city, it's got everything, it's unbelievable.
00:17:51But this floating city needs a vast amount of electricity to function.
00:17:57So how does the ship get all the power it needs?
00:18:01The secret lies here, buried in the depths of the ship, in the engine room.
00:18:08Noisy and boiling hot, it couldn't be more different to the glitz and glamour above deck.
00:18:15But the engine room is the seaside's beating heart.
00:18:20Here, four massive engines work as supersized electric generators.
00:18:26If you love engine generators, this is the best place. This is our big generator, not that we call the
00:18:36big brother.
00:18:36We have 14 cylinders. This is one of the most huge generators in the world.
00:18:45Combined, they produce 80,000 horsepower in total.
00:18:50This raw power is then converted to electricity.
00:18:54The engine gives the mechanical power. All of the mechanical power is transformed into electrical energy by the alternator system.
00:19:04Just one generator right now, we are giving it to all ships.
00:19:08The engines can produce enough electricity to power 50,000 homes.
00:19:15And they also drive this ship across the ocean.
00:19:20Two giant propeller shafts run all the way through the engine room, to the 26-ton propellers at the back
00:19:27of the ship.
00:19:27And something so special, when you're just thinking through this shaft, all the power of the ship are going.
00:19:35And just on the other side, you have the propeller.
00:19:43The engine room is also the key to another vital commodity that the ship needs in bucket loads.
00:19:51Water. On board, there are 30 swimming pools and jacuzzis.
00:19:56And more than 3,000 showers and taps.
00:19:59And every department on the ship, from the galleys to the engine, requires a constant supply of clean, fresh water.
00:20:06You'll do very well. Ready to go. 3, 2, 1.
00:20:10Ball in the floor!
00:20:14In total, the ship needs 250,000 gallons of it every day.
00:20:22So how does it quench this thirst?
00:20:30This is one of the most huge and big systems of fresh water generator production in the world.
00:20:38So what do we do? We take the sea water here through this pipe.
00:20:44Come 600 tonnes of water per hour.
00:20:47Underwater, huge pumps are constantly sucking in water from the sea.
00:20:53Then, in two industrial desalination machines, waste steam and heat from the engines boil the sea water to remove the
00:21:02salt.
00:21:03Once treated, the distillated sea water is clean enough to drink.
00:21:08It's pumped throughout the ship.
00:21:10This water comes out from our shower, or from our hand wash.
00:21:15And for swimming, it puts it everywhere. You see water? It comes from this system.
00:21:20The system can produce 3,000 tonnes of fresh water a day.
00:21:26Enough to fill 400 of these swimming pools.
00:21:31But this floating hotel doesn't just rely on secret systems.
00:21:36It also depends on a hidden army of people.
00:21:41Every day, 60 cleaners are constantly at work, cleaning the ship's 20 storeys of staircases and 10 kilometres of corridors.
00:21:52Meanwhile, a team of 112 cabin stewards have to strip and make more than 2,000 beds.
00:21:59A thousand of these linen bags are filled every day.
00:22:04But how does the ship deal with so much laundry?
00:22:08Hidden away on deck three, another department is absolutely crucial to the smooth running of the ship.
00:22:15Oh, this is huge. Without the laundry, the ship is not operational.
00:22:20Everybody thinks the housekeeping and the dining room without the food cannot be operational.
00:22:25No, without the laundry, nothing can happen.
00:22:29Almost everybody on board relies on regular deliveries of clean laundry.
00:22:35In one day, they have to process 14,000 pool towels, 10,000 sheets and 60,000 napkins.
00:22:47Everything comes down here.
00:22:48If you're looking at the hotel in Las Vegas, they have 2,000 rooms as well.
00:22:52The difference is, in the hotel, they have different laundry operations.
00:22:57They bring it to them every day, and they collect the dirty ones in here.
00:23:01Everything is in-house, and so everything needs to be connected within your operation.
00:23:06If one machine broke down, I'm already on a crunch time because the restaurant cannot operate without the tablecloth and
00:23:13the napkins.
00:23:18To get through this never-ending deluge of linen, the laundry is staffed round the clock by a team of
00:23:2428 people.
00:23:30Again, the ship's engines play a vital role in powering this department.
00:23:36They produce huge amounts of waste, heat and steam, which is harvested before being piped here to the massive machines.
00:23:46This tunnel washer alone is capable of cleaning up to 1,000 sheets every hour.
00:23:53After the washing cycle, a robotic arm moves the material to one of four huge dryers.
00:24:03This is the only thing that can accommodate the needs of the ship.
00:24:08Without this, we can never meet the expectation.
00:24:12Once the laundry is washed and dried, another machine presses and folds it into perfect squares.
00:24:19Make sure you get the end-to-end like this, then you have a quality linen coming out on the
00:24:24other side.
00:24:25See? Well pressed. See that? Okay. Continue what you're doing. And you need to be faster.
00:24:31The next person just have to collect the finished product and goes into the storage place.
00:24:36Very, very impressive how this machine is designed. It's very beautiful.
00:24:41With a turnaround time of one hour, the newly cleaned, dried and pressed laundry is ready to go.
00:24:48I'm very proud to manage this beautiful operation. I am just as proud as a cow.
00:24:55Like, what did I say?
00:24:59Upstairs, the ship's army of cleaners have another important role to play.
00:25:05Every day, they need to dispose of all the rubbish.
00:25:09With 6,500 passengers and crew living on board, you can imagine how much garbage is being generated on a
00:25:17daily basis.
00:25:18So how does the seaside deal with this growing mountain of waste?
00:25:24Down in the ship's onboard garbage room, an army of sorters have to painstakingly separate it all by hand.
00:25:32When the crew members come on board, I take a class. Each person being trained how we need to separate
00:25:39the waste on board. And it is their responsibility.
00:25:43Only after it's been meticulously sorted, can the waste be processed.
00:25:51Every day, this room receives 10 tonnes of garbage, including 2,000 cans and 3,000 glass bottles.
00:26:05We do not want to pollute the sea. You know, we don't want to discharge the sea. This is one
00:26:10of the most eco-friendly ships in the world.
00:26:1380% of the waste generated on the ship can be recycled. The rest is taken back to Miami.
00:26:24Just keeping this ship afloat takes an army of people. But perhaps the biggest task is keeping everyone on board
00:26:32fed.
00:26:32You're dishing up too many at the time, okay?
00:26:35And dealing with the consequences.
00:26:46It's day three of the MSC Seaside's Caribbean cruise, and the ship is on course for Jamaica.
00:26:57On board, 5,000 passengers have settled into cruise life. Relaxing, drinking, and perhaps most importantly, eating.
00:27:07Can you make sure that they don't put it on top of each other?
00:27:10They need to put it nicely like this.
00:27:12People always ask me, how many meals do you serve a day?
00:27:15And I say, well, most passengers, they have only one meal.
00:27:18They start in the morning, and they finish at night. They eat continuously. It's only one meal for them, right?
00:27:29But how do you go about feeding the 5,000?
00:27:34The key is sheer manpower.
00:27:37800 people work in the food and beverage team.
00:27:40That's more than half of the entire crew.
00:27:43Together they cook, plate, and serve 15 tonnes of food a day.
00:27:49Every evening, passengers eat at two massive restaurants.
00:27:53Capable of serving 1,500 people at a time, they run three separate sittings a night.
00:28:00First sitting, very quiet.
00:28:03Second sitting, very busy.
00:28:05And extremely busy on the third sitting, okay?
00:28:08Let's go and get them, huh?
00:28:10Thank you, guys.
00:28:13At 5pm, the team kicks into action.
00:28:19With 250 well-drilled crew members working in two huge galleys, Thomas has to make sure everyone is up to
00:28:27standard.
00:28:29Don't cook too much fish in advance, okay?
00:28:32Pieces like that don't need to be on there, right?
00:28:35Don't serve that, okay?
00:28:37You make sure you're decorating the food with chopped parsley or something all the time.
00:28:44Any cruise ship this size is the biggest food operation in the world, because it's not like a hotel.
00:28:50A hotel might also have 5,000 beds, but half of them don't eat in the hotel.
00:28:56Here, they have no choice. There's nowhere else they can go.
00:28:59But the galleys are only one part of a vast catering operation.
00:29:04Behind the scenes, there is a hidden labyrinth of stores, fridges and freezers stretching over 15 floors.
00:29:1124 hours a day, these supply lines have to constantly replenish the galleys above.
00:29:18Nobody really understands the scope of what we do on board, unless you've been part of this industry before.
00:29:26Imagine 6,500 persons, diverse, multinationalities, multilingual, and a wide array of exquisite tastes.
00:29:38And we have to accommodate to each one of these tastes as much as possible.
00:29:44Each one of the stores is specially dedicated to a certain product, so there's no cross-contamination.
00:29:52This is just for ice cream. Just for ice cream.
00:29:57And you also have a little weird favor, go over hazelnut.
00:30:00I mean, what is, who would have that? Have you ever had that?
00:30:03All right, so we're going to go over to the call room.
00:30:06I need a coat to go into this room.
00:30:09It's like being in Alaska.
00:30:12All right, let's do this.
00:30:13Okay, so this is a fish room. Look at these guys.
00:30:17They big, they nice, they juicy.
00:30:21Yeah, this is what we're talking about.
00:30:23The net weight of this bag is 2 pounds.
00:30:26Just to let you know, in a night, yeah, we can consume over 1,500 pounds of shrimp.
00:30:33Just in one sitting, yeah?
00:30:35It's the same like when we do eggs, you know?
00:30:38We can go through 20,000 eggs per day.
00:30:42Easily. 20,000 eggs.
00:30:46Every item in these freezers needs to be defrosted at the exact right time.
00:30:52Too early and the food will spoil in massive quantities.
00:30:55Too late and there won't be enough to serve.
00:30:59Although the cruise only lasts seven days, the ship must keep enough for two weeks in case of emergencies.
00:31:06We are sailing in North America and we encounter a lot of hurricanes, a lot of unfavorable weather conditions.
00:31:13And we may or may not miss a port, but if we do, we do have enough stock on board
00:31:18to take us past for a couple of days.
00:31:21And guests don't just need to eat.
00:31:25With 11 bars on board, the alcohol stores are some of the best stocked on the ship.
00:31:31One of the first priorities is ensuring that we have the nectar of life, the nectar of fun, which we
00:31:37all know to be alcohol.
00:31:38So we've got the cordials, the liquors, the beers, the water.
00:31:43You need to rehydrate and then you repeat.
00:31:45In one cruise, thirsty passengers will go through 2,000 bottles of spirits, 8,000 bottles of wine and 10
00:31:55,000 litres of beer.
00:31:57We're not a party boat. It's a boat that caters for everyone's individual thirst.
00:32:03Good food and lots of alcohol aren't the only ways to keep the ship's passengers happy.
00:32:09From dance groups, to shopping sales, to weddings.
00:32:15Give you this ring, as a symbol of my love.
00:32:19The crew lay on hundreds of activities a day to entertain them.
00:32:23And there's one man in particular who's responsible for keeping the party going.
00:32:28All right, stand right, stay early, segment one.
00:32:30Welcome back, ladies and gentlemen. I'm your cruise director, Gene.
00:32:32And I'm your cruise star manager, Canon.
00:32:34And welcome back to the morning zoo.
00:32:36Ladies and gentlemen, we hope you had a nice couple of days here on board MSC Seaside.
00:32:41We've had a wonderful time.
00:32:43So that we can introduce ourselves.
00:32:46Gene Young is the ship's cruise director.
00:32:50As the public face of the ship, he has to be happy at all times.
00:32:55They're looking for a Disneyland experience.
00:32:58Everything is so much fun.
00:32:59Everything is there for you.
00:33:01This city of fun, this city of pleasure.
00:33:05I define the excitement.
00:33:07And I define it because it is there and it can be defined.
00:33:10Look how wonderful this is.
00:33:11Aren't you having such a neat time?
00:33:13But what's the secret to keeping more than 5,000 passengers happy?
00:33:18The first rule is to be very nice to everyone.
00:33:23I like your bikini. That's nice.
00:33:24I studied people, studied their emotions, how to drive their emotions.
00:33:30As a cruise director, I specifically tried to figure out what are people thinking?
00:33:33What brings them anxiety? What brings them joy?
00:33:37How old? It's got to be.
00:33:38The second rule is to practice.
00:33:41I hate to say it, but it is rehearsed spontaneity.
00:33:44I rehearse trying to make sure that they can relax so they can enjoy.
00:33:47And so it's something that I rehearse all the time.
00:33:52The ship's huge restaurants are coming towards the end of their first sitting.
00:33:56And in the galleys, a dedicated team of workers are slicing and dicing a mountain of produce.
00:34:04They're helped by some industrial-sized equipment.
00:34:09It's basically washing our fruit before we process them.
00:34:14A machine like that you probably would only find in a commercial plant where they make canned fruit and things
00:34:20like that.
00:34:21We've got one here. Beautiful.
00:34:24It's just the right length for me.
00:34:28To have my jacuzzi, no?
00:34:31We can actually have a spin dryer in there when you have a different kind of fruit.
00:34:36Almost like a closed spin dryer.
00:34:40This is probably the cleanest pineapple on the ship right now that we have.
00:34:45Together, these machines can power through 300 kilograms of fruit and veg every hour.
00:34:51In all my time of working on cruise ships, this is the first time that I see this kind of
00:34:56technology on a ship.
00:34:58It's state-of-the-art stuff.
00:35:00The chefs also need some super-sized kitchenware.
00:35:04Some of these boilers, they hold about 300, 250, 300 litres, some of them.
00:35:09And this is what we need here, you know?
00:35:11When we make tomato sauce, I make 300 litres every day.
00:35:15Just tomato sauce, every day.
00:35:17And it's gone at the end of the day.
00:35:19Even the dish washing is an industrial operation.
00:35:24After each sitting, every single plate needs to be washed.
00:35:28This is the clean side of the operation.
00:35:33Comes out here, gets dried, piled up and pushed back into the operation.
00:35:39We actually need everything for the second sitting and the third sitting.
00:35:44The food has a rest after the first sitting.
00:35:48We replenish the line.
00:35:49But these guys, it's continued.
00:35:52As soon as all the crockery is washed, the galley has to gear up for the second and third sittings.
00:35:58You're dishing up too many at the time, okay?
00:36:01Do half and then take them off, put them into the cooler and then do the next one.
00:36:06As the restaurant gets busier, the team work like clockwork.
00:36:12This is now very well organised.
00:36:14From now on forward until the end of the service until everybody has their food.
00:36:19It's well organised.
00:36:20Very good team I have here.
00:36:21They never stop.
00:36:26Over four hours, this galley will cook, plate up and serve 14,000 plates of food.
00:36:35But at the end of the last service, the work isn't over.
00:36:39We have a night shift and a day shift, so it's a 24 hour operation.
00:36:44Almost half of them actually working overnight.
00:36:46So when the culinary team comes back in the morning, everything is nice and clean, floors, ceilings.
00:36:54We do a total wash down every night.
00:36:58And cruise ship catering has one more secret.
00:37:02Every day, a tonne and a half of food is left over by passengers.
00:37:07That's enough to feed another 500 people.
00:37:10So what happens to all this waste?
00:37:14In each galley, giant grinders crush the leftovers, before it drops three floors below, where it's stored in tanks.
00:37:23Then, when out at sea, the ship discharges this waste as fish food.
00:37:29Sometimes on a day when we're allowed to discharge the food waste, you can spot some dolphins out here and
00:37:36they're following us because of that.
00:37:38So we're feeding the fish. It's recycling in a nice way, isn't it?
00:37:49And all this eating has other consequences.
00:37:52With six and a half thousand passengers and crew downing at least three meals a day, the ship's sewage system
00:37:59works hard.
00:38:02But this city at sea can't have normal sewers.
00:38:06So how does it deal with all the poo?
00:38:10It all happens here, in the bowels of the ship.
00:38:14All the human waste from the ship come in here, in this room.
00:38:19This is advanced waste water treatment.
00:38:22Every day, this secret sewer has to treat 30 tonnes of human waste.
00:38:28On board, it's known as black water.
00:38:31When I come first day, when I feel this smell, I didn't like, but day after day, this is normal,
00:38:39eh?
00:38:40Nobody likes the wall here because you smell.
00:38:43Also, it's very hot, but what we can do? Somebody must keep this system in good condition.
00:38:49The seaside has its own specially developed system for processing the waste.
00:38:54First, under huge pressure, the solid is separated from the liquid in a pressing machine.
00:39:00The liquid coming here and going to stage one.
00:39:06Solid coming here and going down in the slurry tank.
00:39:13The solid waste is removed every week in Miami.
00:39:17The liquid needs further treatment.
00:39:19This is stage one. The tide is very dirty.
00:39:242,000 gallons a day filters down into these tanks.
00:39:29So, now I show you how is the water in the beginning.
00:39:37You can see the colour. It's very, very, very dirty.
00:39:41The black water is filtered until it's almost as clean as drinking water.
00:39:47The water passed the filtration, separation, passed from this membrane and coming here in this tank.
00:40:00You can see it. This is the final product.
00:40:03Can you drink?
00:40:04Yes, if you want.
00:40:07This water doesn't get drunk.
00:40:10Some of it is siphoned off to cool the massive engines.
00:40:15The rest is safe enough to be discharged into the sea.
00:40:21The cruise is reaching its halfway point.
00:40:24And tomorrow, the captain and his team face one of the biggest challenges of the entire trip.
00:40:31You risk to create a serious damage to the ship.
00:40:34There are no marginal mistakes.
00:40:457am on the bridge of the MSC seaside.
00:40:50She's travelled almost 1,000 miles from Miami and in one hour is due to dock in Ocho Rios, Jamaica.
00:40:57But the port throws up some particularly difficult challenges for a ship of this size.
00:41:04This is the port.
00:41:06Here is just a big coral reef that we enter from this direction.
00:41:13As you may see, a vessel is docked here. Reefs are here.
00:41:17If you just delay a bit, the moment that you start to change your route, you can easily hit something.
00:41:25Or if you don't control your speed, you can easily ground, which is even worse.
00:41:31The vessel at the end finishes very close. There are no marginal mistakes.
00:41:37So how do you navigate something this complex?
00:41:41While out at sea, the ship travels on autopilot.
00:41:45But as they approach land, the captain assumes full control.
00:41:50Okay, we can keep proceeding with this course and speed, no problem.
00:41:53Okay.
00:41:54Now, if anyone on the bridge makes a navigational error, the ship's computer will not correct it.
00:42:01As the seaside enters the narrow port, the key is to slow down as much as possible.
00:42:08Mission to the wheel.
00:42:10Yes, mission.
00:42:11It approaches first at three, then two knots.
00:42:16Any faster, and the 300-meter-long ship will be almost impossible to control.
00:42:25By this point, the ship is less than 200 meters from another vessel, and 150 meters away from surrounding reefs.
00:42:33It now needs to pivot 45 degrees towards the dock, without any forward movement.
00:42:40The ship is so big that the team move to the bridge wing.
00:42:44Underwear the wheel.
00:42:45Underwear the wheel.
00:42:47Take over the wheel on the stubble wing.
00:42:50And take over all the controls.
00:42:52Here, they have a better view of the pier, while maintaining full control of the ship.
00:43:00Underwater, the ship's seven thrusters kick into action, rotating the vessel towards the dock with inch-perfect precision.
00:43:10And that's the most complicated moment, because the vessel's weight is 160,000 tons.
00:43:15The water around is not really very much. There are a few meters of water under the queue.
00:43:19The ship is so close to the seabed that the thrusters force the silt to the surface.
00:43:25Any more speed, and the ship could sink lower in the water and run aground.
00:43:31This last part of the job is the most delicate of the entire job.
00:43:37Slowly, slowly, softly, softly.
00:43:40That's okay.
00:43:41There's a bridge on forward.
00:43:43Stop us.
00:43:45Despite the fact that maybe you have a residual speed of 0.2 knots, maybe 0.5,
00:43:50if you hit with that residual speed any concrete things, you risk to create a serious damage to the ship.
00:44:00Meters away from the pier, all the thrusters stop turning.
00:44:04And inch by inch, the ship drifts into position.
00:44:09You should really land softly with zero residual speed.
00:44:13In practice, I used to say it's like kiss the pier.
00:44:174, 0, 5, clear. We are in position.
00:44:28While most of the passengers are off the ship, the crew have a vital duty to perform.
00:44:34Every week, the ship's officers run a full emergency drill.
00:44:38Check on aft part, aft part. During a manoeuvring, we hit the pier on the compartment approximately 4 and 5.
00:44:48Today, the officers have come up with an emergency scenario to test all the crew.
00:44:54Captain, we understand the compartment affected are 5 and 4.
00:44:58Safety officer Marco is dispatched to assess the extent of the imaginary damage.
00:45:04Yes, we go.
00:45:05Bridge, I'm closing down on compartment number 4 by the vertical escape.
00:45:10For speed, Marco uses the ship's vertical escape ladders.
00:45:15Bridge, bridge, fancy.
00:45:16Hidden passageways running from deck 1 to 4.
00:45:19Bridge on deck 1, compartment number 5, we have 2 metres of water on deck 1, compartment number 5.
00:45:27Compartment number 5, we have 2 metres of water.
00:45:30The ship is divided into 10 vertical zones.
00:45:34In an emergency, they're designed to be watertight, to contain any breach of the hull.
00:45:39For today's drill, two of these compartments are supposedly taking on water.
00:45:44Charlie, Alpha. Charlie, Alpha.
00:45:48As soon as the bridge sounds the crew alert, every member of staff has to drop what they're doing.
00:45:55All the crew members on board, they have second duties in case of emergencies.
00:46:00They can be people in charge of the evacuation, people in charge of medical team, people from fire team, lifeboat
00:46:08preparation.
00:46:09They have many, many different duties all around the ship.
00:46:12The safety officers check that the crew are confident with their duties by pretending to be lost guests.
00:46:19Can I stay here?
00:46:21No.
00:46:22Why?
00:46:23I want to just talk with you.
00:46:25A few minutes.
00:46:27We try sometimes to scare them, to give them pressure in order to maybe feel what can happen in a
00:46:34real emergency.
00:46:35It's the only way.
00:46:35What are you doing?
00:46:37You are waiting there?
00:46:38Yeah, remaining calm.
00:46:39Yeah, of course.
00:46:40When you can leave your position?
00:46:43When it's over.
00:46:45No.
00:46:46Never.
00:46:47No.
00:46:48A few of them were really under pressure during the test.
00:46:52We need to work in order to improve their performance, but it's okay.
00:46:57The drill is over.
00:46:59The drill is complete.
00:47:00The drill is complete.
00:47:04This is a good day.
00:47:12With the drill over, the crew can return to their normal jobs.
00:47:17But what's daily life like for the 1,500 crew members living on board?
00:47:23Hidden within the ship, there is a second city, one that passengers never get to see.
00:47:29Here, in a maze of corridors, there are three crew restaurants, two private crew bars.
00:47:37Mi casa es su casa. Come in, come in.
00:47:39And 740 crew cabins.
00:47:42So this is my cabin.
00:47:44I'm a senior officer, so it's a larger cabin and I don't have to share it, which is a big
00:47:48perk on ship life.
00:47:50But you can see, really, it's not the biggest space in the world either.
00:47:55But on a big ship, this is all that I get to call my own.
00:47:59The officers are lucky.
00:48:01This is our corridor.
00:48:03Most of the crew live in less luxurious surroundings.
00:48:06Here we are, home sweet home.
00:48:08When you're in these cabins, you're a bit like stuck.
00:48:10You feel a bit stuck and confined.
00:48:14Beds.
00:48:15Jess is on the top bunk.
00:48:16I'm on the bottom bunk.
00:48:17I miss waking up and looking outside of the window.
00:48:20It is a bit strange.
00:48:21Not having a window in here and we don't really see daylight for quite a while.
00:48:25Then when you do go outside, your eyes are a bit like...
00:48:27Yeah.
00:48:30But then when we want to have a nap, it's good.
00:48:33Because it's pitch black in the rooms.
00:48:35There is the bathroom, sink toilet, and then the shower.
00:48:42For us guys, the only real time we're here is when we're sleeping.
00:48:46It's just a base, you know?
00:48:47Very rarely in here.
00:48:50I think crazy is the word we'd use to sum up this whole experience.
00:48:54Yeah. Crazy.
00:48:55It's like living in a little bubble.
00:48:58We call it a ship bubble, don't we?
00:49:00Ship bubble, yeah.
00:49:01Yeah.
00:49:02You're in your complete own little world.
00:49:05We work together, eat together, we do everything together.
00:49:08And life on a cruise ship can be a lot of fun.
00:49:15So nice.
00:49:17So nice.
00:49:19All of us entertainers are getting off.
00:49:22Woohoo!
00:49:24Hey!
00:49:24Freedom!
00:49:25This is a privilege of doing a cruise, guys.
00:49:30All trolling.
00:49:31Just done the shot.
00:49:32Stopped up.
00:49:39Oh no, it's not the TV!
00:49:41This is!
00:49:42No!
00:49:46Little ladder for stupid little people.
00:49:50Now it's back to the ship.
00:49:51Back to our little floating home.
00:49:54After a few hours off the ship, it's back to work.
00:49:58Then, with all passengers and crew back on board,
00:50:02the seaside sets sail again and heads out into open ocean.
00:50:09With one of the biggest live theatre shows at sea,
00:50:12what does it take to entertain 5,000 passengers three times
00:50:16every single night?
00:50:18Costume after costume, headdress after headdress.
00:50:20Trees, we have trees.
00:50:22Oh wait, hold on, I'm out!
00:50:30Early evening on the MSC seaside.
00:50:34While the passengers enjoy the last of the sun,
00:50:40the ship's in-house theatre company are in the midst of rehearsals.
00:50:45So, let's check now the field position now.
00:50:47Tonight is the premiere of a brand new show,
00:50:50and there's some last minute work to do.
00:50:52Ladies and gentlemen, you've been watching Timeless!
00:50:58We are the dancers of MSC seaside, and we're part of a cast of about 40.
00:51:04We live more in the changing room than we do in our cabins.
00:51:08We spend more time here than anywhere else.
00:51:10Like everything on this ship, the entertainment comes supersized.
00:51:15Every single night, the company performs to up to 3,000 people across three shows.
00:51:21That's a bigger audience than in any theatre in London's West End.
00:51:26There's a full-scale lighting rig, a state-of-the-art sound system,
00:51:30and a dedicated backstage team.
00:51:33Even the props and costumes have been specially commissioned for the ship.
00:51:38And here we are greeted...
00:51:39This is Ruben's dad.
00:51:40This is Ruben's dad.
00:51:40By the dinosaur.
00:51:42Do you know the dinosaur?
00:51:43Do you know the dinosaur?
00:51:44There we go, we've named it.
00:51:45And it has a camera, so the person...
00:51:47Who's inside?
00:51:47Who's inside?
00:51:48Wait, hold on.
00:51:49Ow!
00:51:50They're spiky!
00:51:51But his eyes move as well.
00:51:53Guys, it has a little fan in there.
00:51:55It's a little fan in case he gets hot.
00:51:57These are some of the costumes.
00:52:00And it's just costume after costume, headdress after headdress.
00:52:03The trees we have.
00:52:04This is like how we get from one side of the stage to the other quickly.
00:52:09Our secret passageway.
00:52:12That's what we call it.
00:52:16The cast rehearse for up to seven hours a day,
00:52:19then go straight into performing.
00:52:23We usually work around 60 hours a week.
00:52:25Long hours.
00:52:26Long hours.
00:52:26Hard work.
00:52:27Get ready, warm up.
00:52:29It's just then a continuous rehearsal.
00:52:32But we do it because we love it.
00:52:33Yeah.
00:52:46With rehearsals over, the cast have just over half an hour
00:52:50to get ready for the premiere.
00:52:53I get nervous, but I think I've always been at that.
00:52:55But it's always good to have a bit of nerves.
00:52:57Still, every time we pop curtains off, we might need a little week.
00:53:00Why was it all late?
00:53:01They were excited.
00:53:03Yeah, yeah.
00:53:03I'm looking forward to it.
00:53:04We've worked for it.
00:53:05Do you know what I mean?
00:53:05We've worked, so I feel like it's finally time to show an audience.
00:53:08Yeah, to show what we've done.
00:53:08The new one's, like, going to be amazing.
00:53:11Ladies and gentlemen, this is Titus.
00:53:21Once the show begins, the biggest challenge isn't the dancing.
00:53:25It's four costume changes in half an hour.
00:53:41After the show, the cast have no time to celebrate.
00:53:45There are two more shows tonight.
00:53:47One down, two to go.
00:53:49Yeah.
00:53:51Once we've finished doing our make-up, again, redoing our make-up,
00:53:54it's straight to show again.
00:53:56Fifteen minutes later, it's curtains up again.
00:54:12By 10pm, the last show is over.
00:54:17The cast have been on the go for 12 hours straight.
00:54:26No sleep.
00:54:27Yeah.
00:54:28No, I'm having a drink.
00:54:29No bit.
00:54:35Eight stories above, on the bridge, the atmosphere is very different.
00:54:41The vessel is still motoring through the ocean at 22 knots,
00:54:46but the captain can't work 24 hours a day, so who's in charge?
00:54:51Throughout the night, three-man teams work shifts on the bridge.
00:54:54Their job is known as the watch.
00:54:58We are just outside the bridge.
00:55:02I'm the first officer, and I'm head of the watch.
00:55:05The bridge must remain pitch black at all times throughout the night.
00:55:09The first five minutes are not easy, because it's all black.
00:55:13You cannot see now.
00:55:14Each shift lasts just four hours.
00:55:17Any longer, and there's a risk that the watchers could lose their concentration.
00:55:21Current is pushing.
00:55:24Current is pushing.
00:55:24Yeah, pushing.
00:55:25Do not.
00:55:26I take the charge at the going, okay.
00:55:30The bridge is equipped with millions of dollars' worth of modern equipment.
00:55:34But at night, the watch relies on some much simpler technology.
00:55:40We are watching the other vessel moving.
00:55:43So with the binoculars, we can see their light, especially with the small boat, the fishing boat,
00:55:48that many times are not plotted on the radar screen.
00:55:52Looking after this billion-pound vessel is a huge responsibility.
00:55:57We have 1,000 passengers and 1,000 crew members.
00:56:01So if we make any mistake on the bridge, there are many people here.
00:56:07And our job is to let them feel safe.
00:56:14The bridge isn't the only place that has to operate throughout the night.
00:56:19Across the ship, a secret nighttime army is at work,
00:56:23making sure the seaside runs smoothly 24 hours a day.
00:56:27Four floors of outside decking needs to be scrubbed.
00:56:31Every restaurant given a deep clean.
00:56:33And every public space, hoovered from top to bottom.
00:56:37On board, more than 100 staff work through the night.
00:56:42And one department in particular is a hive of activity.
00:56:47The ship's in-house bakery.
00:56:51Fresh bread has to be made from scratch all night.
00:56:55Every night.
00:56:59The bakery is working 24 hours.
00:57:01The night people are coming at 8 o'clock.
00:57:03Preparation, all bread for the breakfast.
00:57:05Croissant, pan-chocolato.
00:57:07All the breakfast is night people.
00:57:10All the bread you eat on board is fresh.
00:57:12In one night shift, this bakery will make 5,000 croissants and 3,000 pan-chocolat.
00:57:19And that's just for breakfast.
00:57:21Over the course of a week's cruise, the bakers will produce 7,000 doughnuts.
00:57:2610,000 pizzas.
00:57:28And 70,000 bread rolls.
00:57:32To make life easier for the crew, the bakery is stocked with state-of-the-art equipment, like this.
00:57:38Which cuts cakes using a high-pressure water jet.
00:57:42It can slice more than 1,000 cakes every hour.
00:57:46Everybody, collaboration.
00:57:47For example, one people meet the dough, one people work on the table, one put the proving, one put the
00:57:53oven.
00:57:55When coming outside, I want to see the bread. It's perfect.
00:58:02The final task of the night, to prepare the decks for another busy day.
00:58:08Then, as the passengers begin to get up, the night team heads to bed.
00:58:13Another shift finished on the ship that never sleeps.
00:58:20The ship is on its way back to Miami.
00:58:23But there's one final challenge to face.
00:58:26They all agree that this is one very narrow, very fast, crazy place.
00:58:39It's the final evening of the MSC Seasides Caribbean cruise.
00:58:46But as the ship heads back to Miami, the crew still have one major event to put on.
00:58:53Party night.
00:58:53Well, ladies and gentlemen, a very good evening and welcome to our Asia Mirror.
00:58:57Tonight is the main event of the cruise.
00:59:01We're going to be dancing until the early hours of the morning.
00:59:03This is the event you've all been waiting for.
00:59:07Ladies and gentlemen, tonight is our white party. Here we go.
00:59:11It's the biggest night of the cruise for the guests and for the ship's tireless 12-person entertainment team.
00:59:19They're kind of like the front line. They're the ones doing all the events and they're the ones that are
00:59:23pretty much responsible for making sure that all the guests have an amazing holiday.
00:59:26With crowds of up to 2,000 people, the seaside's white night is one of the biggest parties at sea.
00:59:34Guys on my team are incredible. They work really hard.
00:59:36To do it for eight months straight, every single day, no weekends off, you know, it takes a special person
00:59:42to make that happen.
00:59:43If they're happy, then all the guests are happy.
00:59:48In just one week, the ship's 5,000 passengers and 1,500 crew have eaten 160 tons of food and
00:59:57drunk 8,000 bottles of wine.
01:00:01On the way, they've used 100,000 pool towels and thrown away 70 tons of garbage.
01:00:08And the huge ship itself has used more than 1,000 tons of fuel and 2 million gallons of water.
01:00:18But the journey isn't quite over.
01:00:22After all the passengers go to bed, the bridge team have to prepare for perhaps their most difficult challenge yet.
01:00:28How to bring a 160,000 ton ship into one of the narrowest ports in America, in the pitch black
01:00:36night.
01:00:38By 4am, the ship is one mile outside the port of Miami.
01:00:43They might have all the latest technology on board, but to get into port safely, they need some expert local
01:00:50help.
01:00:52Captain John Nitkin is a Miami port pilot. It's his job to guide these massive cruise ships safely into dock.
01:01:05This morning, he's meeting up with the seaside.
01:01:09MSC seaside. Good morning. We are outbound to you now. What side is your pilot ladder?
01:01:17What side?
01:01:20Okay, we copied port side. Very good. We are headed to you now.
01:01:26We always ask the captain, have you been to Miami before?
01:01:29And if they say no, we tell them, you're in for quite a ride.
01:01:33And after, they all agree that this is one very narrow, very fast, crazy place.
01:01:44There she is. She's a beauty. She's the biggest one in Miami right now.
01:01:51First, the most dangerous part of the whole manoeuvre for John.
01:01:56He has to jump from his moving boat up onto the seaside.
01:02:00There have been a lot of accidents and pilots lost climbing that ladder.
01:02:11Alongside. Miss ship.
01:02:15The giant cruise ship has to make sure it holds its course precisely, so it doesn't smash into the smaller
01:02:22boat alongside.
01:02:24Safety.
01:02:26We hold this course.
01:02:28Okay, we hold this course.
01:02:29We hold this course.
01:02:41Once on board, John heads straight to the bridge.
01:02:48Where's my captain?
01:02:49I hear you. Good to see you.
01:02:52Every port has its own pilots.
01:02:54They're the world experts in their own small piece of the ocean.
01:02:59We know the waters here and the conditions better than anybody.
01:03:05On the bridge, John takes control of the con, the movement of the vessel.
01:03:11Thank you, captain.
01:03:12You're welcome.
01:03:14Excellent.
01:03:15The pilot is like the conductor, and it is one big symphony, and everything has to be timed just right.
01:03:21But bringing something this size into Miami isn't easy.
01:03:26Port Miami is very narrow.
01:03:29When I started 30 years ago, we didn't know what is the capacity, the largest ship that the port could
01:03:35handle.
01:03:35We're now there.
01:03:37Starboard five.
01:03:39Yes.
01:03:40On the surface, Miami port easily looks wide enough for the seaside, but beneath the water, it's a different story.
01:03:48To allow these huge ships to enter the port, a shallow channel has been dug out of the rock seabed.
01:03:56But it's only 100 metres wide, leaving very little space either side.
01:04:02John has to get it right, or the massive ship will run into the side of the channel.
01:04:07The ships have grown and changed, but the thing that hasn't changed are these narrow rock channels.
01:04:13In these ports, like Miami, everything is feet and inches.
01:04:17The huge ship is also susceptible to small changes in wind conditions.
01:04:23A cruise ship is a giant sail, and they call each balcony with the little partitions, parachutes.
01:04:29They all catch the wind, so when the wind is on the side of the ship, the big challenge is
01:04:34keeping these ships safely within the channel boundaries.
01:04:38John has to make sure that the vessel stays dead straight to avoid hitting the side of the channel.
01:04:45Then, over 20 minutes, the seaside has to execute a perfect 180 before it can come into dock.
01:04:57The weight of the responsibility is really heavy.
01:05:01Everybody's watching me do this, it doesn't look that hard.
01:05:04That's because we're doing a good job.
01:05:06It takes a lot of patience, skill, and you have to have pretty much ice water in your veins.
01:05:15As the ship approaches the dock, the officers have one final job to do.
01:05:225 meters.
01:05:25Safety officer Marco has to line up the ship perfectly alongside the gangways.
01:05:31We are moving the stairs, and we are almost in position.
01:05:36Altometer.
01:05:39Altometer.
01:05:39Altometer, all done up.
01:05:41Inch by inch, they guide the seaside home.
01:05:45At 5.15 precisely, the ship docks, marking the end of its 2,000-mile journey.
01:05:54Then, as the sun comes up over Miami port, the ship's hidden army readies itself for another turnaround day.
01:06:03Another 5,000 passengers.
01:06:06Another week at sea.
01:06:07The cruise comes to an end, and then the guests go home.
01:06:10The guests re-embark, and then we do it all over again.
01:06:13Just big satisfaction.
01:06:15Know that, okay, it's done again.
01:06:18Okay, now we go.
01:06:19It's the beginning of another week in the secret life of the cruise.
01:06:25The Crusades.
01:06:25molten y path.
01:06:50The Crusades.
01:06:52The Crusades.
01:06:53The Crusades.
01:06:54The Hально.
01:06:54You