galley attendant in cruise ship salary

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Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do!

Set sail on a new career with Carnival and help us bring the FUN to life aboard one of our fantastic vessels! We’re looking for dedicated individuals to join us as Galley Attendants!

Working behind the scenes, our Galley Attendants support all areas of the Food Operations department by ensuring the Galleys are clean, all utensils, crockery and cutlery are ready for our guests to use. You will be an upbeat, positive individual who can’t stop smiling, has a "can do" attitude and can bring the FUN to work every day!

Our Food Outlets are BUSY and our Galley Attendants work hard to maintain the outlets to the highest standards of cleanliness and preparation, so our front facing teams can focus on providing service to guests so they can focus on having a great vacation experience in their home away from home.

Joining Carnival as a Galley Steward is the first step towards a rewarding career on-board our FUN ships! 

Job Functions:

• Wash, rinse and sanitize dishes, pots, pans, and all other galley utensils.
• Operate various cleaning equipment
• Clean all kitchen equipment and machines.
• Handle and dispose of chemicals and food waste.
• Complete all other duties assigned by chefs.
• Participate in all safety drills and trainings as scheduled

Job Requirements:

• Positive attitude,
• Fluency in conversational English.
• Must be physically strong and able to lift a minimum of 60 lbs and sustain physically challenging work for up to 9 months at a time.
• Should have a desire to progress in their career 

Undergo assigned trainings to develop skills & knowledge for the future positions.

Report any equipment malfunction, difficulties & concerns to the supervisor on duty.

Follow additional duties, other than listed in the job description, assigned by management due to the operational needs/shortages/changes.

Ensure beverage stations are full at all times and cleaned daily.

Engage in light conversations with guests always greet them with a smile.

You should have at least 1-2 years of experience in a similar role.

Fluency in spoken English to connect with guests is required.

Some level of interaction with guests will be required.

You must pass a Seafarers Medical Fitness Examination and be able to lift up to 50lbs unassisted.

You focus on continuous improvement and collaboration.

Galley Attendant

Galley Attendant

Nationality

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Cruise Line you want to apply

Cruise Line 1ste —Please choose an option— Carnival Cruise Lines Celebrity Cruises Cunard Line Holland America Line Oceania Cruises P&O Cruises Regent Seven Seas Royal Caribbean International TUI Cruises Virgin Voyages

2nd Choice —Please choose an option— Carnival Cruise Lines Celebrity Cruises Cunard Line Holland America Line Oceania Cruises P&O Cruises Regent Seven Seas Royal Caribbean International TUI Cruises Virgin Voyages

3rd Choice —Please choose an option— Carnival Cruise Lines Celebrity Cruises Cunard Line Holland America Line Oceania Cruises P&O Cruises Regent Seven Seas Royal Caribbean International TUI Cruises Virgin Voyages

Ready to Apply? Click here!

Carnival Cruise Line is the most popular cruise brand in North America and operates a fleet of ships designed to foster exceptionally safe, fun and memorable vacation experiences at an outstanding value. Our company is committed to providing a diverse and inclusive work environment. Our focus is on continuous improvement and collaboration. Our employees have a responsibility to be accountable for all actions. We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. We live and share a positive attitude which is based on fostering an environment of inclusion, trust, a willingness to listen, openness and integrity. Doing this helps us to achieve our ultimate goal, which is to include FUN in everything we do!

Working behind the scenes our Galley Attendants support all areas of the Food Operations department by ensuring the Galleys are clean, all utensils, crockery and cutlery are ready for our guests to use.  You will be an upbeat, positive individual who can’t stop smiling, has a can do attitude and can bring the FUN to work every day!

Our Food Outlets are BUSY and our Galley Attendants work hard to maintain the outlets to the highest standards of cleanliness and preparation, so our front facing teams can focus on providing service to guests so they can focus on having a great vacation experience in their home away from home.

• Wash, rinse and sanitize dishes, pots, pans, and all other galley utensils.
• Operate various cleaning equipment
• Clean all kitchen equipment and machines.
• Handle and dispose of chemicals and food waste.
• Complete all other duties assigned by chefs.

Participate in all safety drills and trainings as scheduled.

Assistant Baker

Virgin Voyages

THE GIG: We’re on an exciting journey to create one of the most irresistible travel brands in the world and are buildi...

Bar Steward

• Cruise Ship Jobs

Working on a cruise ship

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• Galley / Culinary

Galley – Executive Chef

Responsible for entire galley staff, food planning, quality control. Directing all culinary and associated activities. Directly reporting to ship’s Food and Beverage Manager and Hotel Director. Monitoring performance of subordinate management level positions. Providing training to culinary subordinate positions. Making sure all galley staff are in personal appearance and hygiene. Supervising food service functions, doing food tasting. Reviewing all financial transactions, monitoring budget. Culinary school degree, approved certification, experience in managerial position on cruise ship required. Ability to manage international staff. Organized and communicative person. Good command of English, working knowledge of computers and software products required.

Salary: $4200-6800 per month.

Galley – Executive Sous Chef

Responsible for operations of galley staff. Assisting Executive Chef with food planning, preparation and quality control. Reviewing menus to estimate food requirements. Reviewing guest comments to implement improvements. Managing financial aspects of assigned food operation. Training and monitoring cooks and chefs. Experience in subordinate position on board. Managerial experience, ability to manage international staff, approved certification or culinary school degree required. Good command of English.

Salary: $3800-6500 per month.

Galley – Sous Chef

Responsible for operations of galley staff. Assisting Executive Chef with food planning, preparation and quality control. Coordinating activities of workstations engaged in preparing and cooking. Monitoring assignment of duties to staff. Managing financial aspects of assigned food operation. Recommending measures to improve employee performance. Experience in subordinate position on board. Good command of English. Approved certification, culinary school required.

Salary: $3400-5800 per month.

Galley – Chef De Partie

Preparing and producing gourmet cuisine, sauces. Managing food displays. Reviewing requirements of day’s meals and time frames for restaurant service. Supervising assigned workstation function. Assigning duties and responsibilities to employees. Responsible for organizing work schedule. Training and monitoring entry level Chefs. Supervising and testing foods. Culinary school education, experience in cooking and preparing food required. Good English.

Salary: $3200-4600 per month.

Galley – Demi Chef De Partie

Assisting the Sous Chef. Reviewing requirements of meals and time frames for restaurant service. Operating all equipment. Performing multitask activities in food preparation. Must be able to explain menu ingredients, preparation techniques. Culinary school education and experience in cooking and preparing food required. Good English.

Salary: $2700-3700 per month.

Culinary Administrative Assistant

Acting as secretary and providing administrative work to Executive Chef and Galley management. Checking and answering emails, composing routine correspondence, scheduling appointments. Working in cooperation with Crew Purser’s office. Operating computer equipment and software to perform necessary word processing functions. Coordinating all departmental training activities, seminars and other work related activities with the employees. High school diploma required. University degree and Word processing experience is a plus. Knowledge of standard office procedures, organization skills. Working knowledge of computers.

Salary: $1900-2300 per month.

First / Second / Third Cook

Supervising second, third cooks. Organizing, preparing, measuring, mixing ingredients according to recipe. Working in various galley stations which prepare meat, fish, vegetables, other foods for baking, roasting, grilling, braising, steaming. Washing, cutting, shredding fruits and vegetables. Must be able to explain ingredients in menu and preparation techniques. Kitchen experience, ability to demonstrate culinary fundamentals, knife skills required. Good English.

Salary: $1400-2500 per month.

Cook Trainee

Hotel or restaurant experience required. Culinary school education and Basic English.

Salary: $800-1200 per month.

Crew Cook / Crew Cook Assistant / Crew Cook Trainee

Cooking responsibilities for the crew. Hotel or restaurant experience required. Culinary school education and Basic English.

Salary: $900-1200 per month.

Crew Cook Utility

Cleaning, maintaining, directed by the First Cook. No experience required. Basic English.

Salary: $600-900 per month.

Pastry Chef Supervisor   

Supervising the pastry staff, overseeing the developing and preparation of all pastries. Culinary background, restaurant or hotel experience required. Good English.

Salary: $1900-2400 per month.

Assistant Pastry Chef Supervisor

Salary: $1600-2100 per month.

Pastry Chef

Creating and preparing of all pastries. Culinary background, restaurant or hotel experience required. Good English.

Salary: $1100-1500 per month.

Pastry Trainee

Assisting in the preparation and cooking of all pastries. Cleaning and maintaining of pastry stations. Restaurant or hotel experience in subordinate position required. Basic English.

Salary: $800-1300 per month.

Baker Supervisor

Supervising the baker staff. Controlling the preparation and cooking of all bakery products. Culinary background, restaurant or hotel experience required. Good English.

Salary: $1800-2300 per month.

Assistant Baker Supervisor

Supervising the baker staff. Assisting in the preparation and cooking of all bakery products. Culinary background, restaurant or hotel experience required. Good English.

Salary: $1600-1900 per month.

Preparing and cooking of all bakery products. Culinary background, restaurant or hotel experience required. Good English.

Salary: $1200-1700 per month.

Baker Trainee

Assisting in the preparation and cooking of all bakery products. Culinary background, restaurant or hotel experience required. Basic English.

Salary: $900-1300 per month.

Provision Master

Responsible for entire storage. Ordering and distributing all food supplies. Food and beverage background, knowledge of accounting required. Good English.

Salary: $1500-1800 per month.

Assistant Provision Master

Responsible for storage. Ordering and distributing food supplies. Food and beverage background, knowledge of accounting required. Good English.

Salary: $1200-1600 per month.

Galley Steward / Cleaner

Cleaning and maintaining assigned galley stations. No experience required. Basic English.

Salary: $500-700 per month.

Cleaning and stacking of all galley and passengers dishes. No experience required. Basic English.

Salary: $500-600 per month.

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Jobs on Cruise Ships

Galley / kitchen department utility division.

Jobs available in utility divisions in the galley/kitchen department on cruise ships: requirements, salaries and benefits.

Provisions Master

Requirements

Required knowledge in the food and beverages, as well as some accounting knowledge

Responsible for the entire storage, organization and delivery of the food and drinks. It is a position subordinated to the executive chef.

2,000 - 2,400 dollars/euros a month (approx.).

Assistant Provision Master

Required knowledge in the food and beverages, as well as some accounting knowledge.

Responsible for the entire storage, organization and delivery of food and drinks under the supervision of the provision master.

1,500 - 2,000 dollars/euros a month (approx.).

Galley Cleaner

Entry-level position with no experience required.

General cleaning and maintenance of galley.

900 - 1,200 dollars/euros a month (approx.).

Entry-level position no with experience required.

General cleaning and tidying of dishes, pots, saucepans and other galley utensils and equipment.

900 - 1.200 dollars/euros a month (approx.).

Cruise Ship Jobs 2024

If you are interested in working on cruise ships and looking for the moment to access the sector, do not miss the opportunity to apply for a shipboard position in 2024.

Job Opportunties

The maritime cluster offers considerable job opportunities to workers and professionals unemployed or seeking for an occupational change.

Most In-Demand Jobs On Board Cruise Ships

There is a large diversity of positions and jobs to be filled aboard cruise ships.

We would like to offer you a listing of the most in-demand positions in this segment of the maritime sector.

Job and Career Advice

Working in the cruise sector is an option for an increasing number of people and professionals seeking for a well-remunerated job in a dynamic working environment with career prospects.

Please do not hesitate to contact us.

In any case, we would like to offer our contact section to anybody interested in obtaining information about any aspect related to available positions and their requirements to work as support staff in food preparation areas aboard cruise ships.

Contact Wind Rose Network

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General Galley Steward

• @Seabourn Cruise Line posted 4 months ago
• Posted : February 19, 2024 -Accepting applications
• View(s) 674
• Job ID 35618
• Career Level Staff
• Experience 1 Year
• Gender Male/Female
• Industry Galley
• Qualifications Diploma

Job Description

Key responsibilities.

• Comply with company policy regarding waste separation and environmental compliance.
• Responsible for proper dishwashing, food handling and cleaning procedures in accordance with USPH and company standards.
• Follows procedure for handling, racking, and pre-rinsing of dirty dishes and the uncracking, storing and delivery of clean dishes.
• Maintains a high level of productivity, cleanliness, and sanitation throughout operation and areas of responsibility.
• Properly utilize, maintain and return equipment and utensils to prevent damage, loss or undue maintenance.
• Reports any malfunctioning equipment or finishing’s in need of repair to Chief Steward.
• Responsible for performance, appearance, dress and personal conduct in accordance with company rules and regulations.
• Follows guidelines and instructions establishes by Chief Steward and/or Executive Chef
• Perform other job related functions as assigned.

Core Capabilities

• Good listening skills and able to follow instructions.
• Shows initiative in performing culinary tasks.
• Asks questions if tasks are unclear.
• Team player
• 1+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Degree from accredited culinary college or university.

Required skills

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How Much Do Cabin Stewards Make on Cruise Ships?

By Anna Duncan

Cruising has become one of the most popular ways to travel. And with the rise in popularity comes the need for more crew members, including cabin stewards.

But how much do these hardworking individuals make while working on a cruise ship? Let’s take a closer look.

What is a Cabin Steward?

Before we dive into their salaries, let’s first define what a cabin steward is. A cabin steward or cabin attendant is responsible for maintaining and cleaning cabins or staterooms on a cruise ship. Their duties include making beds, cleaning bathrooms, restocking supplies, and ensuring that everything in the cabin is in working order.

How Much Do Cabin Stewards Make?

The salary of a cabin steward varies depending on several factors such as experience, qualifications, and the cruise line they work for. On average, cabin stewards earn between $1,200 to $1,500 per month.

Experience plays a crucial role in determining how much a cabin steward earns. Entry-level stewards usually start at around $1,200 per month while those with more experience can earn up to $1,500 per month or more.

Qualifications

Cabin stewards who have additional qualifications such as language proficiency or specific training can earn higher salaries than those without any additional qualifications.

Cruise Line

The cruise line that a cabin steward works for also affects their salary. Luxury cruise lines tend to pay their staff higher salaries compared to budget-friendly ones.

• Luxury Cruise Lines: Cabin stewards can earn up to $2,000 per month.
• Premium Cruise Lines: The average salary for cabin stewards is around $1,200 to $1,500 per month.
• Budget-Friendly Cruise Lines: Cabin stewards can earn as low as $900 per month.

Additional Benefits

Aside from their salaries, cabin stewards also receive additional benefits such as free accommodation and meals on board the ship. They also have the opportunity to visit different ports and explore new destinations during their off-duty hours.

10 Related Question Answers Found

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The hardest job on cruise ship - Galley Steward

Among many difficult jobs on cruise ships, handpicking the toughest one is tricky. Still, one job will stand out in terms of horrific working conditions and cruel working hours-the galley steward. For most employees, there is a minimum of information about the job description before boarding the ship. Indeed, the galley steward is one of a kind job worldwide. I can not find any similar job that could be matched with the cruelty and inadequate pay of the galley steward job itself. Of course, when you apply back home to the agency, they will show you the white sand beaches and all these tropical places that you will visit while working on the cruise ships. The undistorted reality is bittersweet, as proven in my long working experience on cruise ships. The agency back home is only after the percentage fee from each selected crew member, so they will often trick people into an idealistic job assignment belief. Before you join the ship, here are some of the "expected" job requirements for each new galley steward on board the ship.

Key Responsibilities

-   Always follows operational methods and seeks advice from the Galley Supervisor if necessary. 

-   Follows USPHS principles and Princess Cruises procedures at all times. 

-   Works as part of a cleaning team responsible for consistently cleaning and sanitizing specific galley equipment and service locations, including but not limited to pots, pans, and other galley equipment (Most heavy pot in the main galley is 30.5lbs and pastry heaviest mixing bowl is 38.6lbs and 71lbs) 

-   Always recycles cooking service equipment before, during, and after service. 

-   Assist when required to unload and store food deliveries (average weight 50lbs to 60lbs) 

-   Willingly participates in scheduled deep cleaning in addition to everyday cleaning operations. 

-   Always treats all equipment used during the cleaning process and all equipment to be cleaned carefully to prevent damage. 

-   Reports equipment defects to the Galley Supervisor / Executive Chef / Food Manager on a daily basis.

-   Always performs all duties in accordance with applicable policies and procedures, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed. 

-   Always conducts galley cleaning in compliance with environmental regulations and objectives. 

-   Performs all General Emergency Organization duties as directed. 

-   Demonstrates commitment to the company's values, beliefs, goals, and initiatives. 

-   Acts as a Company representative and always portray a positive image to all passengers, officers, and crew. 

- Always maintains professional, effective, and motivated working relationships, considering differences in cultures, backgrounds, and individual personalities. 

• Skills, Knowledge & Expertise
• •Must have a thorough knowledge of USPH practices and procedures.
• •Must have good oral and written command of the English language.
• •Must be experienced in cruise ship industry galley operation.
• •Must have a working knowledge of scientific cleaning and sanitation procedures for the food service industry.

This is all just for show off, the companies will portray this job to sound credible, organized, and fair-and the reality is extremely opposite. 

I want to pause for a second and discuss this sentence explaining what is expected from the Galley steward. 

"Acts as a Company representative and always portray a positive image to all passengers, officers, and crew."

Wow. This is one of the biggest lies and enormous HYPOCRISY. Let me focus on the part of the galley steward job expectation where it says," portray the positive image to all passengers."

Ok, this is crystal clear. The biggest cruise line companies are registered in the Bahamas or Panama, partly to avoid paying large US taxes and partly to avoid any stricter eligibility for crew members on board the ship. In other words, if there is a job in the US land base as galley stewards, the company management would be arrested and charged for the horrific human rights treatment. But on the cruise line companies, that is ok because Panama and Bahamas do not have strict law regulations, so the cruise line companies are registering their ships in those countries.

The reality of the galley steward jobs includes following:12-14 hours shifts in the worst humid working conditions, untrained, biased, and horrible management for those positions, 350-400 working hours a month for a salary of $450. Yet, those people are soo resilient and strong like diamonds. They don't crack under pressure, they work so hard beyond the company's expectations, and instead of getting promoted to higher positions, the company will do exactly the opposite. The company tends to keep galley stewards on that starting position even for the 7 or 8 contracts; even those people deserved to be promoted immediately after their first contract. The reason for that is simple-priorities-cruise ship companies' selfishness. Only a few people are physically and mentally fit to complete the most difficult cleaning tasks in the giant ship galleys, and those people are really special. But from the company perspective, those people have to be exploited as long as possible in that role because it's hard to find many hard workers who are soo amazingly resilient to survive working in the toughest conditions on the planet. For that reason, company delays their promotion, and those poor people are not complaining about it because they are scared to lose what they already have.

When I was only passing through those colossal galleys between guest dining rooms, I could not have breathed of the high humidity level; I stayed only for a few minutes. Imagine working hard there for 12-14 hours daily. And on top of that, you are managed by some untrained biased managers who would squeeze you and try to test your mental limits. 

And then there is that requirement that says," portray your positive picture to our passengers."

Yes, because the company does not want to show the truth to its passengers. The company is hiding that cruelty level behind the curtain, and they expect the galley steward to smile and great passengers when passing by next to them.

Some people might say everyone can accept the job on the cruise ship. But the thing is, we usually get tricked by the colorful employment agency statement back home before getting the job. We are often provided with the fake image of white sand beaches and pina colada sunsets in beautiful tropical destinations. Of course, it is understandable for them to send this inviting picture about employment on cruise ships. But the work's reality, especially the galley steward position, is much different than once presented by the ship agents . on the land. Like, everything is so wonderful and perfect, let's just pretend that this is all a living dream. No, it's not. And is time to create a law and change the US legislation that will create more rights for those hard-working people who will be protected in terms of working hours, working conditions, and abusive management systems on board the ship.

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Frugal Traveler

Affordable Island-Hopping in Croatia? What Could Go Wrong?

A 30-percent-off Black Friday sale on a cruise aboard a yacht meant off-season sailing and being prepared for the unexpected.

By Elaine Glusac

Elaine Glusac is the Frugal Traveler columnist, focusing on budget-friendly tips and journeys.

As Croatians tell the story , the Greek hero Odysseus was shipwrecked and held captive on the Croatian island of Mljet. Visiting in May, I and six other sailors embraced the myth when the motor on our 54-foot yacht failed.

“Remember, Odysseus spent seven years on Mljet,” said Ivan Ljubovic, our captain. “We can do two nights.”

In the scheme of things, the clogged fuel filter that impeded our progress on a seven-night, island-hopping cruise from Split to Dubrovnik on a yacht — which the passengers helped sail — was minor. Though an engine, even on a sailboat, is vital for docking and sticking to schedules on becalmed days, most of my shipmates agreed that getting waylaid in a village with Roman ruins on a turquoise bay was an acceptable fate.

I had been resigned to what were, in my mind, worse inconveniences when I had signed up for the trip last November. Then, the tour operator G Adventures had put several trips on sale over the Black Friday weekend. Its best deals were in the off-season, which meant potentially chilly weather and closed restaurants and attractions. But leaving in late April for seven nights of island hopping at roughly $1,300 — after a 30 percent discount — was too tempting to pass up.

My cousin Kim agreed and we made plans to pack rain gear and meet in Split to test the budget waters.

‘Everything between is an adventure’

Little about the itinerary was published pre-departure and none of it was firm.

“Split and Dubrovnik are fixed,” said the captain, who would pilot the ship solo and double as our guide, on our first day. “Everything between is an adventure.”

It started with the Sauturnes, a handsome Kufner yacht with four snug guest cabins, four economical bathrooms where the retractable faucet doubled as a shower spigot, and a spacious galley. Our “crew,” a mix of Australians and Americans ranging from 18 to 75 — all of whom had also jumped on the promotional pricing — spent most of the time atop the boat, where foam mattresses invited sunbathing and a cockpit awning provided shade.

The weather, which turned out to be sunny and comfortably cool, was not our greatest concern. The G Adventures website had mentioned well-known islands, including beachy Brac and Vis , which played a convincing Greek idyll in the movie “Mamma Mia 2.” But since many places would be closed in the shoulder season, we would proceed, according to the captain, based on the dictates of the weather and conditions on shore.

Meals were not included, which meant finding open restaurants was critical. For shipboard breakfasts and lunches, we each chipped in 50 euros (about $54) for communal groceries, which we shopped for at local markets. At night, we would dine at restaurants; G Adventures advised budgeting $250 to $325 for the week, which was accurate, though we often splurged on Croatian wine (a carafe of house red averaged $15).

Small ports

After the frenzy of grocery shopping and moving into the bunk-bedded cabin Kim and I shared, we experienced the Zen of sailing as the ship set off on a sunny morning for 43-mile-long Hvar , the longest and purportedly sunniest island in Croatia.

Neighboring islands drifted past as the wind patterned the sea in shifting ripples and ruffles. A flock of shearwaters soared by at eye level.

Within a few hours, the ridgelines of steep Hvar appeared, revealing terraced lavender fields and olive orchards. Motoring down a long, narrow inlet, we arrived in Stari Grad , a village of stone homes with terra cotta roof tiles, as travelers had since 384 B.C., when Greek sailors from the island of Paros settled here.

Our mooring provided a front-row view of fishing boats and cafes animating the waterfront. Stari Grad’s attractions, including the Greek ruins of Faros and a 17th-century Venetian cathedral, had yet to open for the season, but we relished exploring the old quarter’s narrow lanes and deserted plazas.

From the waterfront, an aerobic 20-minute hike up a steep hill crowned by a giant white cross offered views over Stari Grad and the plains beyond, a UNESCO World Heritage Site of fourth-century agricultural fields, with stone walls circumscribing grapevines and olive orchards.

That evening, we visited them to reach Konoba Kokot , a farm restaurant that specializes in “peka,” a kind of barbecue in which meat cooks under an iron lid piled with hot coals. The family that runs it opened in the preseason, welcoming us with bracing shots of rakija, a local herbal liquor. At a long table under an arbor, we gorged on homemade goat cheese, wild boar pate and, from the hearth, roast lamb, veal and octopus with limitless jugs of red and white wine for 35 euros a person.

Starry nights

Small ships are unmatched at getting into small ports, but a yacht trip is also a little like camping, starting most mornings with D.I.Y. instant coffee. Marinas offered free bathhouses with showers.

Cool temperatures apparently deterred the celebrity-filled mega yachts, which are known to anchor in the town of Hvar on the south shore of Hvar island. Our captain declared it the “Mykonos of Croatia” as we motored by the port bustling with visitors carrying shopping bags and cones of gelato.

With clear weather in the forecast, we moored in an undeveloped cove east of town. The mooring belonged to the owners of Moli Onte restaurant, who ferried us to land on a motorized dingy, allowing us enough time before dinner to visit the fortress above Hvar and have an Ozujsko beer on St. Stephens Square, the largest in the region of Dalmatia.

Back on board, with no artificial light to wash out the night sky, we hit the upper deck for stargazing. As my shipmates peeled off to bed, I grabbed a blanket and beanie and bedded down under the stars for the evolving show, periodically waking to catch the drama of the moon rising, reflected in the still water.

Little Dubrovnik

Fingers of gray rock reached down to meet sloping vineyards along Hvar’s south coast as we departed for its neighbor, Korcula. On our longest day of sailing, five hours, I welcomed the chance to play first mate, manning the lines on the jib sail.

To break up the trip, Captain Ljubovic navigated to a quiet cove off the Peljesac Peninsula where the Caribbean-blue waters, cloudless sky and sandy bottom convinced us to jump in despite numbing sea temperatures.

Fifteenth-century walls ring the historic center of Korcula, earning it the nickname “Little Dubrovnik.” Past the stone gates carved with a winged lion representing the empire of Venice, which controlled much of the Adriatic after the 13th century, narrow alleys led to ornate churches and mansions. There was no better history trip than getting lost in the web of pedestrian lanes. Or so we told ourselves as we passed the purported home of Marco Polo, still closed preseason.

Along the seafront walls, restaurants served pizza and seafood under lights strung in the pines and we caught sunset from a former turret, now converted into Massimo Cocktail Bar , which requires patrons to climb a ladder to the rooftop, a caution against second rounds.

The most romantic port of the trip was also the rowdiest, at least in the marina, which was hosting a Polish sailing regatta. When I headed for the showers at 6 a.m. the next morning, I found a group still cheerfully dancing atop a yacht littered in empty booze bottles and crushed potato chips.

Marooned on Mljet

We left Korcula on strong 20-knot “jugo” or south winds and Captain Ljubovic unleashed the sails, saying “You paid for a sailing vacation, not a motorboat.”

As we tacked back and forth toward Mljet , the boat heeled at a queasy angle and we took face shots of ocean spray.

On Mljet, where the western end of the island is home to Mljet National Park , we rented bikes (10 euros) to ride a lung-busting route over the park’s mountain spine. On the other side, we cycled around a pair of inland lakes and took a boat trip to a 12th-century monastery built on an island in one of them (park admission, 15 euros).

Docked in the still sleepy town of Polace, we heard tales of high season, when up to 100 yachts anchor in the bay and members of the band U2 were once seen biking in the park. After a brief shower, the town glimmered at sunset and the restaurant Stella Maris welcomed us with grilled sea bass (25 euros) and prawns (20 euros).

“I’m so glad I chose this time, because I don’t do crowds,” said my shipmate Nova Hey, 46, of Sydney, who was traveling with her 18-year-old daughter.

In the morning, I had the trail to the peak of Montokuc to myself. The roughly three-mile round-trip hike reached one of the highest points on the island, a rocky knob with stunning panoramas shared by a family of feral goats.

Not long thereafter, the Sauternes’ engine refused to turn over, stranding us in a national park on a remote island with no mechanics.

Teeming Dubrovnik

The next morning, Captain Ljubovic jimmied a fix but it didn’t last long and the engine died again, this time just opposite a cave on Mljet that we joked had to be the refuge of Odysseus.

After a morning of light sailing, a mechanic from the mainland arrived by speedboat and within an hour we were motoring toward the Franjo Tudman Bridge that spans the inlet to the Dubrovnik marina where hot showers awaited.

“Dubrovnik is the most expensive city in Croatia,” said Captain Ljubovic as we spent the last of our pooled money, 70 euros, hiring a taxi van to get us to and from the walled heart of the ancient city about 15 minutes away.

With two large cruise ships in port, Dubrovnik was teeming with visitors and the price to climb the stone walls that encircle the city was a sticker-shocking 35 euros. (In the ensuing two days Kim and I would spend post-cruise in the city, we bought the more comprehensive Dubrovnik Pass for 35 euros that included admission to the walls as well as several museums and public bus transportation.)

On our final evening, we measured the lack of crowds versus closed museums; perfect hiking weather versus swim-inviting water; ample dock space versus more restaurant choices — and felt we’d come out ahead sailing in the bargain season.

Follow New York Times Travel on Instagram and sign up for our weekly Travel Dispatch newsletter to get expert tips on traveling smarter and inspiration for your next vacation. Dreaming up a future getaway or just armchair traveling? Check out our 52 Places to Go in 2024 .

Open Up Your World

Considering a trip, or just some armchair traveling here are some ideas..

52 Places:  Why do we travel? For food, culture, adventure, natural beauty? Our 2024 list has all those elements, and more .

Ljubljana, Slovenia:  Stroll along the river, explore a contemporary art scene and admire panoramic views in this scenic Central European capital .

Cities With Great Beaches:  Already been to Miami, Honolulu and Sydney? These five other coastal destinations  are vibrant on land and on the water.

Southern France:  The Canal du Midi traverses the Occitanie region and gives cyclists of all skill levels  access to parts of France that are rich in lore .

Port Antonio, Jamaica:  The D.J. and music producer Diplo recommends spots in a city he loves  on Jamaica’s northeast coast. A dance party makes the cut.

New Mexico:  Visiting the vast and remote Gila Wilderness, which is celebrating its 100th anniversary, is both inspiring and demanding .

How the cheapest interior and balcony cabins on Carnival's new cruise ship compare — and why the pricier one is worth it

• Carnival's new Carnival Firenze  cruise ship set sail in late April.
• Its interior cabins are $160 cheaper per person than the ones with balconies.
• The cramped balcony stateroom is worth the additional cost.

I finally realized that my parents are, in fact, always right. Unfortunately, learning my lesson took a stint in a windowless cabin on a Carnival cruise .

In mid-May, I found myself stuck on a four-night Carnival Firenze cruise with my family. I was there for work — they were there to enjoy the sun. And that they did, as they luxuriated in a cabin with a balcony while I was stuck in a drab, windowless dungeon.

Never again will I think of my parents as 'snobby' for wanting the more expensive accommodation (sorry, Mom and Dad).

My parents, occasional cruisers, have always preferred staterooms with balconies. After my stint in the ship's interior accommodation, I now understand why balconies are the most popular cabin category.

For Firenze's cheapest itinerary in 2024 — a four-night roundtrip voyage from Long Beach, California, to Catalina Island and Ensenada, Mexico — a dual-occupancy interior cabin starts at $359 per person.

Ones with balconies command a minimum of $519 per person.

That's a $160 difference — and well worth the extra cash.

Carnival Firenze, the company’s newest vessel, set sail in April.

But that doesn't mean it's a brand-new ship.

Firenze had initially joined the fleet of another Carnival Corp brand , Costa Cruises, in 2020 with plans to launch in China — that is, until the COVID-19 pandemic.

Carnival Cruise Line then acquired Firenze and its sister ship, Venezia, in 2022 to grow its US footprint amid "strong interest in people wanting to sail with us," a Carnival spokesperson told Business Insider.

But my interior cabin looked more like an ancient motel than a four-year-old ship.

The spokesperson said Firenze underwent a two-month refresh to "install the Carnival Fun Italian Style Concept."

This Italianized vision came as a photo of Florence, Italy, behind my bed, half covered by pillows. It's for the best — the print looked misplaced, unnecessary, and tacky.

At least it matched the color palette of the equally ugly carpet.

The furniture was functional, but that doesn’t mean it was pretty.

The gray chaise clashed with the bafflingly ugly yellow and red carpet, while the faux marble and wood side table looked as cheap as my fare.

Thankfully, I have no gripes about the desk and closet. Both were sizable and looked like ones I've seen on more expensive and modern cruise ships.

'Expensive' and 'modern' could be the antithesis of my bathroom. It was a total eyesore.

The yellow and red tiles would've been better suited in a McDonald's. But no design crime was bigger than the lack of designated storage units.

The only shelving came preoccupied with tissue boxes and toilet paper rolls, an unnecessary amenity given that my cabin attendant cleaned and restocked my room daily. I would've rather had one less spare toilet paper roll if that meant I could keep my skincare products inside the bathroom instead of out on the desk.

On the bright side, the bathroom and bedroom felt surprisingly spacious for 150 square feet.

Unbeknownst to me, Carnival had put me in one of the ship's accessible, wheelchair-friendly accommodations. As a person without physical disabilities, this meant the shower — a curtain surrounding floor drains — was one of the largest I've had at sea.

Back in the living room, I could've starfished on the floor without hitting any furniture.

Complaints about its appearance aside, the room was large and almost perfectly functional — easily worth its $90-a-night price tag.

But without any natural light, the dated, dark, and mismatched furniture made my cabin look more like a drab hospital room.

Think I'm being dramatic? One look at my parent's balcony cabin will prove my point.

Some of the furniture in my dungeon and their breezy hotel room at sea looked identical.

But the light-filled room and less hideous carpet made the chaise and side table feel more at home.

Unfortunately, nothing could've saved the still misplaced-looking photo of Italy.

However, no amount of natural light could've saved the stateroom from feeling cramped.

The cabin is 72 square feet larger than my interior one. But don't expect to starfish here: The narrow layout and furniture didn't leave much room to spare.

Our four-person family could comfortably lounge in my interior room. Four people inside the balcony cabin required flexible maneuvering around each other and the furniture.

The tiny bathroom made the one in my interior accommodation feel palatial.

Yet, despite being much smaller, the extra shelving — noticeably deprived of excess paper products — made this bathroom more functional.

But the tight layout is worth it for the private outdoor space and light.

The ocean breeze and view provided the perfect backdrop for my parent's peaceful early mornings.

Meanwhile, my early mornings were spent in a dingy, liminal space-like bedroom, never fully sure of the exact time. I felt like a gremlin who lived in perpetual darkness, only reminded that the sun had, in fact, risen when I stopped by my family's bright cabin.

Seeing my mom lounge around with the balcony door cracked open, reading some documents without turning the lights on, was enviable.

A quiet outdoor space is especially important on a ship like Carnival Firenze.

The vessel is loud and rowdy, as is expected of a Carnival cruise. I struggled to find a quiet, relaxing lounge that wasn't overwhelmed by screaming children, screaming adults, or poorly mixed music.

Our cabins were the only truly quiet spaces on the ship. And I'd much rather read a book on a balcony with ocean views than in a dreary, dark interior stateroom.

I should probably add an asterisk next to 'truly quiet spaces.'

The interior and balcony accommodations did share one terrible similarity: ultra-thin walls.

Rowdy passersby could be heard clearly from inside both rooms. The neighbors' TV and late-night conversations constantly woke my dad up. (Maybe my interior cabin wasn't so bad after all.)

But, like I said, I'd trade a gloomy stateroom for a balcony and the chance to eavesdrop on my neighbors.

As usual, my parent's decision to book a balcony instead of an interior cabin was the way to go.

Unless you're on an ultra-strict budget, it'll be worth the additional cost. A little sun and fresh air can go a long way for your sanity, especially on a ship where silence and peace are an upcharged luxury.

• Main content

Galley Attendant Urgent

Candidates will require their STCW safety training as well as up to date medicals. Position to start asap.

Responsible for cleanliness and maintenance of all Galley and food preparation areas to company standard ensuring complete guest satisfaction

KEY RESPONSIBILITIES:

• Support Galley Steward with regular inspections of all Galley areas to ensure hygiene levels are to Company standard and Public Health requirements
• Ensure all food preparation and cooking stations are cleaned to the highest company standard and in line with Public Health requirements
• Follow cleaning schedule, ensuing all heavy duty equipment, refrigerators, ventilation filters, ovens, oil fries and garbage rooms are cleaned and sanitised as per company standard and Public Health requirements
• Responsible for ensuing food and beverage material stations are replenished with plates and cutlery as required
• Thorough knowledge and compliance of food handling and sanitation requirements as per Company and Public Health requirements
• Report any faulty or damaged equipment to supervisor for follow up and action
• Lead by example by ensuring all company polices and procedures are always adhered to
• Provide a positive working environment by ensuring all colleagues are treated fairly and equally
• Any other duties as reasonably requested by Executive Sous Chef and Executive Chef

Requirements

Key attributes:.

• Previous shipboard or culinary experience in similar position
• Fluent in English – must have excellent oral and written communication skills
• Flexibility – must be able to work various times of the day, remain calm under pressure and have a can-do attitude
• Guest and service focused with a positive personality and professional attitude
• Ability to be on feet for long periods of time

THE MAJOR KPI’s OF THE ROLE WITHIN THE TERM OF THIS CONTRACT ARE:

• CDQ target to be advised on board

STCW Certificates

You will need valid STCW certificates to apply for this position. Find an STCW course near you .

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