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  #1  
Old June 4th, 2006, 09:06 PM
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Default What Happens to the Food??

Here's one that I haven't seen posted.

What happens to the extra food?

Obviously, they can estimate, but you never know how many will want prime rib and how many will want the fish dinner in the dining room. There has to be a fair amount of extra stuff each night.

Does the rest of the food go to the crew, or how is it handled?

Generally, what type of food is served to the crew??


Everyone worked very hard for us on our trip. I hope their food is better than their pay!!!
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  #2  
Old June 4th, 2006, 09:39 PM
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Quote:
Originally Posted by Scooters
Here's one that I haven't seen posted.

What happens to the extra food?

Obviously, they can estimate, but you never know how many will want prime rib and how many will want the fish dinner in the dining room. There has to be a fair amount of extra stuff each night.

Does the rest of the food go to the crew, or how is it handled?

Generally, what type of food is served to the crew??


Everyone worked very hard for us on our trip. I hope their food is better than their pay!!!
That came up in the Q&A session yesterday on Carnival Pride.

In general, yes, it gets served to the crew. It's not nicely served like they do for the pax, but rather buffet style. It's also supplemented with some "native" dishes that are more to the crew's taste. One example sited was the breaded and deep fried smelt that's favored by the Philippinos.
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  #3  
Old June 4th, 2006, 09:55 PM
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I saw the london broil from dinner one night show up as pot roast on the buffet the next day.

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  #4  
Old June 4th, 2006, 11:06 PM
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My friends son works on NCL and he says part of it will be used in the buffet and the rest is what the staff eats the next day.

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  #5  
Old June 4th, 2006, 11:29 PM
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The inedible leftovers are pelletized and become fish food.
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  #6  
Old June 5th, 2006, 10:55 AM
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I think a lot of extra food gets re-used in some form or another. The "Sirloin" for dinner looked suspiciously like the "Yankee Pot Roast" from the lunch buffet. The "Lobster Bisque" became the "Lobster Sauce" for some beef dish.

The biggest dumping ground seems to be the "Late Night Buffet" which is pretty much just leftovers.
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  #7  
Old June 5th, 2006, 11:56 AM
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Quote:
Originally Posted by blackwing
I think a lot of extra food gets re-used in some form or another. The "Sirloin" for dinner looked suspiciously like the "Yankee Pot Roast" from the lunch buffet. The "Lobster Bisque" became the "Lobster Sauce" for some beef dish.

The biggest dumping ground seems to be the "Late Night Buffet" which is pretty much just leftovers.
Makes sense!
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  #8  
Old June 5th, 2006, 02:04 PM
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When the ship serves lobster tails what do they do with the rest of the lobster
Same thing from frog legs.
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  #9  
Old June 5th, 2006, 02:07 PM
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One manner of food waste treatment is to grind the food waste in a pulper
from
http://www.freshpatents.com/Waste-ha...pe=description
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  #10  
Old June 5th, 2006, 02:46 PM
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Back in '99 on the Elation, while my family sat and waited in the show room for the entertainment, I took a daughter went out to grab a slice of pizza.
At the buffet, they had prime rib. No, not roast beef, it was prime rib! So we ate some and brought some back to the show room.
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  #11  
Old June 5th, 2006, 02:59 PM
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Quote:
Originally Posted by derf5585
When the ship serves lobster tails what do they do with the rest of the lobster
Same thing from frog legs.
Or chicken fingers.
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  #12  
Old June 5th, 2006, 03:22 PM
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Quote:
Originally Posted by dclark
At the buffet, they had prime rib. No, not roast beef, it was prime rib! So we ate some and brought some back to the show room.
Please tell me you are joking.
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  #13  
Old June 5th, 2006, 03:50 PM
vegasgeoff vegasgeoff is offline
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On the Pride's galley tour they told us that they bring enough food onboard for about 9-10 days (even though the run is only 7 days - you never know when something might happen and you need an extra day or two worth of food). When the ship arrives back at Long Beach they rotate the older food forward and store the new stuff in the back - so the freezers are constantly rotating.
Leftovers turn into fish food.

It was also interesting that the ship can't bring any supplies on in Mexico - the only place they can restock is in Long Beach.
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  #14  
Old June 5th, 2006, 05:11 PM
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Quote:
Originally Posted by bucket_O_beer4john
Or chicken fingers.
Or Buffalo Wings
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Old June 5th, 2006, 05:17 PM
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Quote:
Originally Posted by blackwing
I think a lot of extra food gets re-used in some form or another. The "Sirloin" for dinner looked suspiciously like the "Yankee Pot Roast" from the lunch buffet. The "Lobster Bisque" became the "Lobster Sauce" for some beef dish.

The biggest dumping ground seems to be the "Late Night Buffet" which is pretty much just leftovers.
It looked like the folks on my cruise would eat anything put in front of them!! Maybe some of the food makes it to the crew.
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  #16  
Old June 5th, 2006, 06:29 PM
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I guess if the left over was grinded up and then frozen, it could be sold to farms as pig food, I forget that they call that, Slop or something. Carnival could make money on that too.
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  #17  
Old June 5th, 2006, 06:49 PM
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Quote:
Originally Posted by livtojump
Please tell me you are joking.
Mighty judgemental.
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  #18  
Old June 6th, 2006, 12:58 AM
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Not only did they have primerib in the buffet, they had lobster on both formal nights! This was on the 6/27/98 cruise on the Elation. Never have seen that offered again. Come to think of it, that was the last time we saw CCL have the "rum swizzle" party.
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  #19  
Old June 6th, 2006, 08:04 AM
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Quote:
Originally Posted by twinkletoes4445
Mighty judgemental.
Exactly how was that judgemental? Read the post again - I simply asked if he/she was joking about bringing the prime rib (from the buffet) into the showroom.
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  #20  
Old June 6th, 2006, 08:45 AM
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Sorry to be off topic, but...this thread has a paper clip to the right and some others have like a thumbtack, does this have some significance?
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