If you’d like to know more about the QM2 from the many Directors I interviewed, read on…..
Kennel Master Oliver Cruz takes his position very seriously; he is the only at-sea Kennel Master in the World, and he beams with love for his animals, all 24 of them. Passengers in days of yore were able to take their automobiles aboard, but those days are long gone. You can definitely spoil your pets and bring them aboard for a bit of luxury, too! And I mean SPOIL—the kennel guests are treated every meal with fresh food straight from the QM2 kitchens: salmon, beef filet, chicken breasts, pumpkin, squash, and rice. Oliver memorizes every one of his guests’ names, dietary needs, and the owners’ requirements. The “parents” can come visit four times a day and stroll along the “poop” deck, which has one of the best views on the ship. Each evening between 7:30 and 8:30, the animals come out for playtime on deck 12, and you can watch and interact with the animals. Oliver’s fun fact— “The largest animal was a 118lb Bernese, and I fed him 1.5 kilos of fresh food three times a day. And then I had to clean it up later with a shovel!”
Entertainment Director Amanda Reid, “It’s an absolute, whole life experience; the journey is the vacation.” There are card and bridge groups, art classes, dance lessons, gym and fitness classes, paddle tennis and shuffleboard, educational lectures, and all kinds of live music. From West End performances to a planetarium show, you will have a hard time choosing what to do each day. Best of all, you can just sit by the pool, read a book, and enjoy a drink.
Executive Chef James Abhilash, Menus are planned in 14- and 24-day cycles (depending on the dining room). On the transatlantic crossings, food stores are brought on board, mainly in the UK, with fresh fruit and vegetables loaded on both sides of the pond. The culinary staff serves an average of 15,000 meals a day, and that doesn’t include the fabulous afternoon tea served daily with five types of sandwiches, beautiful warm scones (fruit and plain) with clotted cream and strawberry jam, and five different pastries. With 2500 passengers and 1200 crew, the kitchen works day and night to serve everything from a pub lunch to gourmet dining. Even one chef is assigned to the 10% with special dietary restrictions. A few interesting facts: 5,000 bread and rolls are made daily, 50 tons of fresh fruit and veggies are used on a one-week transatlantic crossing, and over 1,000 bottles of wine are opened for a single dinner service. And while other cruise lines have opted out of evening dress codes, Cunard’s guests choose the traditional experience and prefer the “smart attire” still enforced on this grand Queen.
Hotel Director David Shepherd upholds the ship’s standards, which on the QM2 can be daunting; the Cunard line is famous for its White Star service. The crew takes great pride in their work and attention to detail, focusing on the tiniest aspects to ensure a memorable and luxurious experience for the passengers. The first night on board, I asked my cabin steward for a bucket of ice. From that day forward, I had not one bucket but two buckets delivered both morning and night. Mr. Shepherd also commented on how the QM2 can travel much faster than regular cruise ships—up to 30 knots. Unlike other ships, the QM2 is designed to cut through the water even in rough seas, making the journey much safer and more stable. An interesting fact about the original Queen Mary is that it was painted grey and stripped of all her luxurious amenities. She was nicknamed the “Grey Ghost” due to her stealth and color; she was the largest and fastest troopship to sail—able to transport as many as 16,000 troops at 30 knots.
HR Director John White ensures the well-being of the crew and is responsible for promoting members from within the ship. “A happy crew is a happy ship.” There are rarely any problems due to the excellent vetting process that takes place in the central hiring locations—Mumbai and the Philippines. Each crew member knows his/her job and takes the service on board seriously. The crew rotation is from 4-6 months at sea and 1-2 months leave. Language barriers are not a problem, as all crew members are required to speak fluent English. All Cunard staff must complete training at the White Star Academy to understand the importance of delivering excellent service before obtaining their White Star Line pin, commemorating the RMS Titanic’s sinking.
Medical Director Dr. Joann Gordon sees to the health and well-being of passengers. Each passenger is required to fill out a medical form stating any disabilities or illnesses that may require medical attention. (believe it or not, some passengers might not be truthful when filling out this form!) No children under one and no passenger over six months pregnant are allowed to sail. The medical facility is not set up for pediatrics, as it is geared more toward older passengers.
Our time aboard the QM2 was too short. We were so busy we hardly had time to sit on a deck, relax, and read a nice long book. All in all, would we sail the Grand Lady again? ABSOLUTELY!
