The bridge on Caribbean Princess is both spacious and modern. Above left: Captain Guerrini checks the
ship's position on the electronic chart. Such systems superimpose data from the GPS and radar systems onto a
graphic depiction of a navigational chart. Above right: Officers huddle around the chart table adjacent to the
ship's central control console. Below left: The wheel on a modern cruise ship, even one the size of Caribbean
Princess, is rather small. Below center: On either side of the bridge are duplicate sets of controls used when
the ship is docking. Having these controls in these locations allows the officers to have a better view of the
ship's relation to the pier. Below right: Captain Marco Fortezze at the bridge wing controls.
Executive Chef Antonio Cereda leads 234 galley
personnel in a never-ending quest to satisfy the
appetites of Caribbean Princess' 3,000+ guests.
Accordingly the galleys operate 24 hours a day.
Left: The waiters bring their orders to the
chefs. While there is preparation beforehand,
the chefs prepare and assemble each main dish
as the orders come in.
Below: The waiters bring orders for drinks
and wine to the galley bar.
Preparing the meals is a combination of individual effort
(left) and the use of large ovens and cauldrons (below).
Dishes such as salads are produced in
volume and then stored until a waiter
calls for one.
A WORKING SHIP
Left: Computer screens display safety systems. Center: Adavanced radio systems allow the officers to communicate to nearby
vessels as well as to locations around the world. Right: While naviagtion is done primarily with electronic charts and systems,
the ship carries paper charts, which are used as a back-up.