Published at Friday, May 18th 2018. by noah seihan in Cruise Ship Cabins.
There are actually some savings resulting from living aboard a ship. The ship`s executive chef buys food and kitchen supplies in bulk for the ship and can get better prices than the average shopper. Other savings result from the large freezers and the mobility of the ship giving the food service management the ability to stock up on supplies in countries where prices are low. Some crew and owners may choose to fish for leisure. This can supply some fresh food at even lower costs to the owners. Labor savings are realized when the crew is hired based upon the best global labor rates. The laws of supply and demand drive prices down in some places in the world. Proper ship management can capitalize on these disparities. All the savings would be passed on to the cabin owners resulting in an economical cost of living similar to what you could expect to spend with a conventional home. Ship management should have accounting transparency will all books (financial records) open and available for any owner to inspect. Also ship management should submit all financial records quarterly to an outside auditor for the peace of mind of the owners. Anybody in the chain who spends any of the ship`s operational funds should also be periodically audited. For example a good way to audit the executive chef would be for one or more of the live-aboard co-owners of the ship to go to the food market district of each port of call and they should try to haggle and get a better price for the same food than the price the executive chef was able to acquire. If the executive chef cannot find better deals than the ship`s co-owners then the executive chef should be given his walking papers. The executive chef position is a vital position on a cruise ship. This is a position of trust because he will bill the food he buys to the ship. He must never be tempted to accept bribes from vendors or suppliers. Therefore he should know that he will be routinely audited and any substandard performance will result in termination of his employment.
Before becoming a joint owner it would be imperative to find other people who have similar goals. I would suggest composing a preliminary DCCR (DECLARATION OF COVENANTS CONDITIONS AND RESTRICTIONS). You can do this before you even shop for a ship. Write your version of how you envision the shared ownership of a cruise ship as it should be. Then see if you can find some people who agree with your goals and your DCCR subject to some revisions and concessions to accommodate other joint owners.
My wife and I were in a standard stateroom with a balcony (one of the Category B staterooms on the ship). Upon entering the stateroom we had two initial impressions. First of all the curved walls gave the room a very unique look (unlike typical cruise ship staterooms which are almost always rectangular with straight walls). The second thing we noticed is that the stateroom didn`t have a bathroom... well at least not in the traditional sense. You entered the stateroom through a door between a shower stall and a toilet stall (each with a heavily frosted enclosure). A curtain separated these areas from the main part of the stateroom which among other things included the bed a couch storage closets / cabinets and a sink. The advantage of having the sink outside of the toilet and shower area is that one occupant can use the sink while another is using the shower or toilet (a convenience that you don`t often find in traditional cruise ship staterooms). In addition the unique design of the stateroom provided much more storage space than is typically found in a conventional stateroom of similar dimensions. However despite that I found the stateroom to be very tight (particularly in the cabins that have the bed nearer to the entrance door than to the balcony door) and overall I must admit that I would have preferred a more conventionally designed stateroom configuration or one of the larger deluxe balcony (Category D) staterooms on the Epic).
Ship fuel is cheaper than automobile fuel for a few reasons. There are no road taxes on ship fuel of course and also it is different fuel. Ships main engines usually run on IFO180 or IFO380. Generator engines tend to be more finicky and commonly require diesel (MDO) which is still cheaper than automotive diesel. IFO 180 and 380 costs much less than MDO usually about half the price. Ships consume a lot of fuel. So fuel cost is a major concern. I have some suggestions. If I were a co-owner of a ship I would be willing to invest a little more in the ship to increase fuel efficiency and thus lower operating costs. There are many things that can be done to increase fuel efficiency. I would start with hull resistance. There is a new silicone-based paint from International Paints that when applied to the hull reduces amount of resistance in the water sufficiently to result in a 3 to 5% decrease in fuel consumption. A similar coating for the propellers also has been proven to increase fuel efficiency.
One of the hallmarks of NCL`s acclaimed Freestyle Cruising is the choice of dining options and not surprisingly the Epic takes this feature to a new level. In addition to the two main dining areas the Epic offers 17 other dining venues each with its own cuisine and ambiance. This includes the spacious main buffet area (the Garden Cafe) in which the food was consistently fresh and of high-quality (albeit with somewhat less variety than we`ve experienced on some other ships). It also includes the poolside grill (Spice H2O) O`Sheehan`s (a huge sprawling pub that became the meeting place and social nucleus for many of the ship`s guests) and several specialty restaurants such as La Cucina Italian restaurant (which was even more attractively decorated on the Epic than on other NCL ships) Tepanyaki Japanese grill (much larger than on other NCL ships) and Le Bistro French restaurant just to name a few. Each of the specialty restaurants has a cover charge (which ranges from $10 to $35 per person) but in my opinion they are all well worth the money.
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