A cruise worth sav­ing up for pro­vides once-in-a-life­time mem­o­ries

North Penn Life - - Opinion -

Most peo­ple will never have the op­por­tu­nity to spend a week on the largest ship in the world, which is the Al­lure of the Seas or its sis­ter ship, the Oa­sis of the Seas. Those lux­ury lin­ers could pro­vide a once-in-a life­time jour­ney in the Caribbean for those who can save up for a won­der­ful time never to be for­got­ten.

The Al­lure be­comes home to more than 6,000 guests catered to Ey D SOHDsDnW FUHw RI 2,380. AOO the guests are quickly and eas­ily brought on board at Port Ever­glades, Fla. All you need is money and a pass­port. You en­ter the ship on a gang­plank that takes you into the Royal Prom­e­nade, where en­ter­tain­ment and end­less shops await you. On other lev­els there is an in­door board­walk and also a Cen­tral Park Neigh­bor­hood that is fiOOHG wLWK 12,500 SODnWs LnFOuGLnJ 56 trees. Within mo­ments of ar­rival, you for­get you’re on a ship, es­pe­cially wKHn yRu ORRN uS WR finG a ceil­ing some 15 sto­ries above.

Th­ese ships of 225,000 tons are at least four times big­ger than pre­vi­ously built ships. In fact, it took six years to build the Al­lure. There are in­door glass el­e­va­tors that WDNH JuHsWs uS 15 flRRUs. AW HDFK flRRU WKHUH Ls an in­ter­ac­tive wall unit where you can get a pic­ture of the ship and click in where you want to go. At no time are the guests aware that in the el­e­va­tors, the 2,704 state­rooms or while seated in the din­ing rooms, the ship is in mo­tion. Sea­sick­ness seems a thing of the past in th­ese well-balanced gi­ant ships un­less a hur­ri­cane with its wind and rough water churns up the sea.

The ship has 1,956 bal­conies. Beds are very com­fort­able and the state­rooms with out­side ac­cess have a ta­ble and two chairs be­yond the glass slid­ing doors over­look­ing the sea. A pas­sen­ger would not re­al­ize the ship was trav­el­ing un­less he or she looked over the rail­ing down some 10 sto­ries at the waves be­low. In­side, the bed­room with a shower and sink and toi­let are very func­tional and com­fort­able ar­eas with lighted pic­tures on the wall. All lights in­side and on the bal­cony are very ac­ces­si­ble. There are 46 wheel­chair ac­ces­si­ble state­rooms. As the ship cuts through the sea, a pas­sen­ger prob­a­bly sleeps through the night bet­ter than at home. Sail­ing to­day has come a long way from the days of PLOJULPs Rn WKH 0DyflRwHU.

There are 20 chefs, 222 cooks and 188 bar servers. All the bread and pas­tries are made fresh on board the ship. The ship has a bak­ery ma­chine that makes 4,000 rolls in one hour.

Each restau­rant op­er­ates in­de­pen­dently with its own gal­leys, culi­nary and ser­vice teams. More than 110,000 pounds of ice cubes are made ev­ery day and more than 4.7 mil­lion pounds of fresh water are con­sumed on a daily ba­sis. In an av­er­age week, 18,000 slices of pizza are eaten as are 16,000 pounds of chicken and 15,600 pounds of beef.

Free shows are part of the ship’s recre­ation. The Aqua The­ater has the largest per­for­mance pool on a ship with artis­tic divers amaz­ing the au­di­ence. There is a free com­edy show, artis­tic ac­ro­bats and a live show­ing of “Chicago” on the Al­lure. There are swim­ming pools, kid­die pools and end­less free yo­gurt.

The ships visit the east­ern Caribbean at Nas­sau, St. Thomas and St. Martin. They go to the west­ern Caribbean with stops at Labadee, Haiti, Fal­mouth, gamaica and Cozumel, Mex­ico.

A cruise is not for ev­ery­one. For those who go for it, it’s a trip never to be for­got­ten. And the staff couldn’t be friendlier.

Health & Sci­ence Dr. Mil­ton Fried­man

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