Second full day at sea today en route to Easter Island. The weather has been perfect: warm, bright sun, soft breezes, and a few passing clouds. We are both suntanned and relaxed. Unfortunately, the Internet connection is quite slow, so I don’t know how long it will be before you actually read this.
There has been seen gastrointestinal illness on board the ship – enough cases that we are at Code Red and have many protocols in place for containing the outbreak. For instance, the crew is now using a stronger antimicrobial cleaner on a stepped up schedule. The rolls, butter, salt, etc. are no longer on the dinner table, but are served to us one at a time by the wait staff. At the buffet, we no longer serve ourselves, but ask the staff to put our selections our plates for us. The tea, coffee, and water station at the buffet is no longer self-serve, rather is poured for us by staff. The restrictions put an increased burden on the staff, who not only have to serve more food, but also have stricter requirements for handling linens, etc. And of course, some of them have also been sick, so the well ones must be required to absorb additional work duties for those on quarantine.
One of the ill passengers was Jerry. He went to the Medical Center and was given an antibiotic (Cipro), electrolytes powder to dissolve in water, and Imodium. He was also put on cabin quarantine for 48 hours and limited to a special menu from room service, which included clear soup, toast, baked potato, and jello. He tried to order a tuna fish sandwich, but was told that he was on a restricted diet and could not have one. Our regular cabin steward no longer cleaned the cabin or turned down the bed. A specially trained member of the crew in a haz-mat jump suit took over during the quarantine period. The carpets were not vacuumed, perhaps to avoid spreading the disease from cabin to cabin. Frequent reminders were given to passengers about hand washing, and a liquid that smells like pure alcohol replaced the dispensers at the entrances to public rooms. This is a very serious matter on the ship and all of the efforts by everyone onboard have begun to pay off. The number of cases is now heading down.
Captain Ravera has been visible and communicated information to us on a daily basis. He is a charming man and appears to be a fine leader. At least his management style is one that I admire: management by walking around. The man is everywhere! He has a friendly greeting for everyone and is gracious speaking to passengers and answering our questions about the most mundane matters. His pride in the ship is evident and he often expresses his appreciation to the crew for their excellent performances.
We have been outdoors on the open decks many of the daytime hours from breakfast on the back deck to watching the sunset from the recliners on Deck 5. Today we went to bridge lesson in the morning in the Steakhouse and played bridge with another couple for about an hour in the afternoon. I returned my library book and borrowed another one, but I really have very little time to read with all of the lectures, lessons, meals, sun-tanning, walking, shows, chatting with people, and eating. There is so much to do it is hard to find time for a nap!
Continued the day before Easter Island
Our last of sea days before we reach Easter Island. We have busy days at sea. We have been sleeping late for some reason, getting up with barely enough time for breakfast before we go to bridge lessons. After the lesson, we go to a lecture in the Cabaret Lounge. Today’s was “Easter Island Giant Moai Statues” given by Dr. Jim Rowe and very informative. Then we play bridge in the shade on the pool deck with a very nice couple for about 2 hours before we have to stop for lunch. Lunch is barely finished when it is time for another lecture. Today’s was the third one by Les Evans, formerly a pilot on the Concorde for British Airways. He talked about the technical and unique aspects of the Concorde. Then quick change into swimsuits for sun and swim at the pool. Now it is already time to shower and dress for dinner.
