All language subtitles for The.Secret.Life.of.the.Cruise.2018.1080p.AMZN.WEB-DL.DDP2.0.H.264-TEPES

The MSC Seaside,

is one of the biggest
cruise ships in the world.

Built at a cost of
over 1 billion pounds

and weighing in at 160,000 tons,

it's home to more than six
and a half thousand people.

Three, two, one.

With 2,000 guests
rooms and 800 staff cabins,

it's a giant floating hotel.

We can go through
20,000 eggs per day.

A glamorous
holiday destination.

Everything is so much fun

and everything is there for you.

This is the event you've
all been waiting for.

And an astonishing
feat of engineering.

This is one of the most
huge generator in the world.

But how does
this city at sea really work?

With exclusive access to
a luxury Caribbean voyage,

we explore the ship's
hidden secrets.

This is huge.

Without the laundry,
nothing can happen.

We're feeding the fish,
it's recycling in a nice way,

isn't it?

It's quite amazing.

All these mechanisms
have to work together.

And the
hidden army of people

that keep this
extraordinary ship running.

Any cruise ship this size

is the biggest food
operation in the world.

This is "The
Secret Life Of The Cruise."

It's 7:00 a.m. on Saturday

and the gigantic MSC Seaside
has just docked in Port Miami,

the biggest cruise ship
terminal in the world.

In just 12 hours time, this
floating city is heading off

for a week long cruise,

traveling more than 2000
miles across the Caribbean.

But before then, it
needs to be transformed.

There are over 2,000
rooms to clean,

5,000 passengers to disembark

and 15,000 pieces of
luggage to come off

in just a few hours.

Then the ship needs to be
refueled, restocked and refilled

with passengers all over again.

In the cruise business it's
known as turnaround day

and the clock is ticking.

Many people think that we
coming in the day before,

we stay overnight,
we take a rest

and then the next
morning they come on

and they see the ship.

So many people ask me,
"when did you arrive?"

And we say, we
arrived this morning.

But how
can the crew do so much

in so little time?

Of course our turnaround
day is very hectic

but this is a dance because
everything has it's timing

and it's like a choreography.

The day is
a complicated ballet,

where every crew member needs
to remember their moves.

But this complex dance

relies on something
a bit more mundane,

one very long corridor.

Down on deck four,

a secret crew passage runs
the entire length of the ship.

It's known as the I-95, it's
the only way to move people

and cargo quickly
around the ship

and it's crucial to
the entire operation.

How many elevators
are we using, only one?

Guys hold on the elevator.

First
thing in the morning,

the I-95 is packed, as
a hidden army of workers

take 15,000 bags off the ship

through just two doors,
in less than two hours.

Of course, you'll see

that we have our pool
attendants helping us

with the luggage because
on turnaround days

all hands on deck, we need
all the manpower available.

Please align all the
big one right now, please.

And it's
just as busy port side,

where a separate team of dock
workers have to work in tandem

with the ship's crew.

We normally have
about 13 forklifts

and 57 quarters
working in a given day.

It's extremely hectic.

It isn't just
luggage coming ashore.

Over the last week, the
ship has accumulated

some unpleasant cargo, 50,000
gallons of human waste.

Today, five tanker loads of poo

will be removed for disposal.

For the turnaround
machine to work,

the ship has to be loaded

at the same time
it's being emptied.

This morning it
needs to be stocked

with enough food and drink
to last the entire week.

This is for the scones,
this for decorations.

Ben Mohammed is
in charge of the operation.

Oh! this one is .

Every week I'm
taking is a chaos,

but the chaos have
a limit .

In six hours,

Ben and his team will load 160
tons of food onto the ship,

worth over a million dollars.

Throughout the
morning, lorries arrive

from a complex network of
warehouses and suppliers

that stretches across the world.

It's a very complex.

We used to be not
more than 1200 guests.

The ships are bigger
and bigger and bigger.

Today is more sophisticated

and it's a lot of
area to control too.

Of course it can work
like one old machines,

like a Swiss watch
machine, okay?

All of this
food needs to be loaded

onto the ship through
a single door.

To prevent a backlog,
it's delivered immediately

to one of 48
separate food stores.

Everything has a place and
every crate has to be loaded

at a specific time.

One late delivery can threaten

to disrupt the entire machine.

You are late again, very bad.

I don't like it.

This is
catering on a massive scale.

In one week, the
ship's passengers will

15 tons of meat and 47
tons of fruit and veg.

Every item must be
checked rigorously

before it goes on-board.

Nothing can go back on board
without the sticker of K9.

If the coast guard come

and it goes on-board without
the K9, that's trouble.

As well as safety,

Ben and his team have to
check every item for quality.

This is halibut
that's come from Alaska,

salmon for the sushi,
look how beautiful.

This is a rib-eye
steak, a 20 ounce,

this is our biggest
protein product.

Blackberry, this
is for pastries.

Then the strawberries
we don't want them big,

we don't want them small.

Every week, the
checks throw up some surprises.

You see what's happened
to the pineapple?

This is a freezer burn and
what's happened is softness

and ruined the product.

Even if it's one case,
we send the whole lot,

you have to give
me a new product.

In the next two hours you
have to bring me pineapples.

I will call the vendors
now and I will tell him

that all the pineapples
have to be returned.

Moving
luggage and food

is only half the battle,

the most important
job on turnaround day

All passengers have to be
off the ship by 11:30 a.m.

This moment is known
as the zero count.

If any guests are
still on board,

it means that none of the
new passengers can get on.

What's the 10:30 count if
you have it for me, please?

On board 500,
5-0-0 on board at 10:30.

Thank you very much, Ms. Ruby.

Let's get them out quickly.

New passengers
are already arriving

at terminal F, where
the Seaside is docked.

Built specifically
to handle this ship,

it's the biggest
terminal at Miami port

and it's already getting busy.

We're actually about
120 people left on board

and we already have about
200 people checked in.

This is probably the most nerve
wracking point of the day,

when you're right between
getting people off

and getting people on.

At this point, we
start searching people,

looking for them in the
rooms, around the pool,

the open bars and just
making sure we get down

to zero people as
quickly as possible.

Port side
provisions master Ben,

has had some good news.

In less than two hours,

his network of suppliers
have come through.

As you can see,

I showed you this morning
the pineapple return

by 11 o'clock the
replacement was here.

The vendor's here, we have
a good relation with them

to supply us what we need.

Georgil listen, I
thank you very much,

it just arrived now I see
the pineapple coming out.

Thanks Georgil, thanks,
have a good day.

The ship
is also being stocked

with everything else it
needs for the following week.

From 7,000 rolls of toilet paper

to replacement engine parts.

The technical part, the
medical part, just name it.

For
a seven day trip,

the ship also needs more
than a thousand tons of fuel.

Back above deck,

the last of the passengers are
finally making their way out.

All crew, all crew, zero
count, we have zero count.

Start the embarkation,
zero count.

Brilliant!

With the
holiday makers gone,

it's the only time
in the entire week

when there are no
passengers on board.

Cruise director, Gene
Young, uses this time

for a quick motivational speech.

Well, attention all
crew, attention all crew,

this is your cruise director,
Gene Young, speaking,

congratulations on finishing
another incredible voyage.

I put the challenge
out to you my friends,

my family members, this cruise,

let us say hello to each other.

Let us be the best
that we can be

because you are the
best, you are wonderful

and our guests love you.

Let us do it, let us do it
great and let us do it again,

thank you.

The respite
doesn't last for long.

Five minutes later,
it's time for boarding.

So stand by for boarding.

And the week starts
all over again.

By mid day, the
front desk is checking in

up to a thousand
passengers an hour.

The holiday makers are
already exploring the ship.

Oh, wow!

Hello.
Morning, how you doing?

Such a nice impression.

Wow, just wow!

Wow! Yeah, shiny,
bright, can't wait to go

and have a look around.

So we are about
to go into our room.

It's open.

Oh my gosh!

This is nice.
This is nice.

Oh! Wow!

What a massive mirror.

Downstairs on the I-95,

another group of people are
getting their first glimpse

of the ship and things look
very different down here.

You're new, enjoying it?

Yeah, where are you coming from?

Honduras.
Honduras?

Yeah, Philippines.
Philippines, Philippines.

How are you?

Welcome on board.

Yeah.

On every cruise,

there are up to 200
new members of staff.

As up to a 10th of the
crew leave for holiday

or to work on other ships.

This room is that we are
receive our crew members,

we're gonna make all the
paperwork for immigration.

We're gonna sign them on,
they get the cabin assignment.

At the
onboard uniform store,

they have to keep uniforms
for every job in every size.

Just one tiny part
of a hidden world,

but crucial for keeping
this ship running.

On turnaround day,

everything has to be
perfectly choreographed.

But there's one factor that's
out of anyone's control.

Ooh! That was not fun,

there's a bad thunder coming.

At
the cruise terminal

bad weather can have
major consequences.

The storm means planes aren't
able to land at Miami Airport

and many of these planes
are carrying passengers

bound for the cruise.

There's an
American airlines flight

that was scheduled from
Boston was diverted

to Fort Lauderdale,
39 passengers.

Hold on, come
again, 39 passengers?

Oh! Lord.

All right, I'm coming up.

But
how do you keep tabs

on more than 5,000
passengers arriving

from all over the globe?

With the clock ticking,

the terminal team are
in constant contact

to check how many
passengers are missing.

The British air flight
that's been delayed all day.

Okay.

It's still in
the air right now.

Oh, gosh! Okay.
There's eight on there.

Okay.

And American Airlines
207, that's four guests.

It should be that one,
is still circling.

Okay, so 51 people in total.

Correct.

So that means they won't
be here before seven.

Yeah.
Right on seven.

Right around seven.
Okay.

The storm
clouds don't last for long.

It's time for the captain

to make his final
preparations for departure.

It's always exciting
now to be a commander

of such huge, modern
and beautiful vessel.

But how
do you even begin

to move a vessel of this size?

Okay, aft position,
advise when you are ready.

The key lies
downstairs in the engine room.

Before departure,

the ships engineers
have to ready

the ship's for giant engines.

So let's start
the third generator

and let's go in
maneuvering mode.

The
engines stir into life,

transferring 80,000 horsepower

to the six meter high propellers
at the back of the ship.

With the doors about to close,
Patricia has some good news,

her passengers have
arrived just in time.

They're made it, they're
all here, they're checking in.

Oh! How exciting.

We have green light, we
have all guest on board.

Good evening,
gentlemen and madams,

we'll be leaving in 15
minutes, 1-5 minutes.

With all
passengers on board,

the ship is ready for the
final act of turnaround day.

Even if you do
exactly the same,

maneuvers they are always
different from each other.

Every single day is different.

Okay port side
clear, very good.

Hidden
beneath the water line,

the ship engages its thrusters,

smaller propellers built
into the side of the ship.

All seven thrusters
are in operation,

we can advise the bridge now.

Bridge,
all thrusters clear.

All thrusters clear, forward.

Going forward,
all thrusters clear.

The
ship is equipped

with seven of these
thrusters in total,

allowing the 160,000
ton vessel to pull away

from the dock with
inch perfect precision.

After five minutes,

the ship is safely in the
middle of the channel.

The propellers engage and the
Seaside begins to make its way

forward into open ocean.

14 hours after
arriving in Miami,

the MSC Seaside is
on its way again.

For most of the next week,
the ship will be at sea

with six and a half
thousand people on board,

but what keeps this sea
bound city afloat 24/7?

This is one of the most
huge generator in the world.

It's day two

of the MSC Seaside's
Caribbean cruise

and the ship is powering
through the Atlantic Ocean.

Over 300 meters long and
weighing 160,000 tons,

the vessel is part
of a new generation

of monster cruise ships.

If it was on land,

it would be one of the 50
biggest hotels in the world.

Ladies, .

There are over
six and a half thousand people

on board.

Okay,
.

Sexy, sexy, sexy.

This ship is huge,
we're losing the kids,

we're getting lost all the time.

You can't find the
same bar straight away.

We're looking for each of them.

When we first got
on the ship in Miami,

we were just...

How big it was, describing
the floating hotel

but it just seemed more
than that when you see it.

20 stories high,
the ship has nine restaurants,

11 bars, shopping plazas, a
gym, a thousand seat theater.

A spa, a nightclub,
a bowling alley,

a full sized basketball court

and one of the biggest
water parks at sea.

This ship is not like
a ship, it's like a city,

it's got everything,
it's unbelievable.

But this floating
city needs a vast amount

of electricity to function.

So how does the ship get
all the power it needs?

The secret lies here buried
in the depths of the ship

in the engine room.

Noisy and boiling hot, it
couldn't be more different

to the glitz and
glamor above deck.

But the engine room is the
Seaside's beating heart.

Here, four massive engines work

as supersized
electric generators.

If you love engine generator,
this is the best place.

This is our big generator,
we call it the Big Brother.

It has 14 cylinders.

This is one of the most
huge generator in the world.

Combined,

they produce 80,000
horsepower in total.

This raw power is then
converted to electricity.

The engine gives
the mechanical power.

All of the mechanical
power is transformed

in electrical energy by
the alternator system.

Just one generator right now
we are giving electricity

to the whole ship.

The engines can
produce enough electricity

to power 50,000 homes

and they also drive this
ship across the ocean.

Two giant propeller
shafts run all the way

through the engine room
to the 26 ton propellers

at the back of the ship.

There's something so
special when you just thinking

through this shaft, all the
power of the ship are going

and just on the other side,
you have the propeller.

The engine
room is also the key

to another vital commodity
that the ship needs

in bucket loads, water.

On board there are 30
swimming pools and jacuzzis

and more than 3000
showers and taps.

And every department on the ship

from the galleys to the engine
requires a constant supply

of clean, fresh water.

Ready
to go, three, two, one.

In total,

the ship needs 250,000
gallons of it every day.

So how does it
quench this thirst?

This is one of the
most huge and big system

of a fresh water generator
production in the world.

So what we do?

We take the seawater here

through this pipe comes
600 tons of water per hour.

Under water,

huge pumps are constantly
sucking in water from the sea.

Then in two industrial
desalination machines,

waste steam and heat from the
engines, boil the seawater

to remove the salt.

Once treated, the
distillated seawater

is clean enough to drink, it's
pumped throughout the ship.

This water come out from our
shower or from our handwash

and for swimming pool, jacuzzi,

everywhere you see water
it comes from this system.

The system
can produce 3,000 tons

of fresh water a day,

enough to fill 400 of
these swimming pools.

But this floating hotel doesn't
just rely on secret systems,

it also depends on a
hidden army of people.

Every day, 60 cleaners
are constantly at work,

cleaning the ships 20
stories of staircases

and 10 kilometers of corridors.

Meanwhile, a team of 112
cabin stewards have to strip

and make more than 2,000 beds.

A thousand of these linen
bags are filled every day

but how does the ship
deal with so much laundry.

Hidden away on deck three,

another department
is absolutely crucial

to the smooth
running of the ship.

Oh! This is huge,

without the laundry the
ship is not operational.

Everybody thinks
the housekeeping

and the dining room without
the food cannot be operational,

no, without the laundry
nothing can happen .

Almost
everybody on board

relies on regular
deliveries of clean laundry.

In one day they have to
process 14,000 pool towels,

10,000 sheets and
60,000 napkins.

Everything come down to here.

If you're looking at
the hotel in Las Vegas,

they have 2,000 rooms as well.

The difference is in the hotel,

they have different
laundry operations

that they bring it
to them every day

and they collect the
dirty ones in here,

everything is in-house

and so everything is
need to be connected

within your operation.

If one thing broke down,
I'm already on a crunch time

because the restaurant
cannot operate

without their tablecloth
and the napkins.

To get through

this never ending
deluge of linen,

the laundry is staffed
round the clock

by a team of 28 people.

Again, the ship's
engines play a vital role

in powering this department.

They produce huge amounts
of waste, heat and steam,

which is harvested
before being piped here

to the massive machines.

This tunnel washer alone
is capable of cleaning

up to 1,000 sheets every hour.

After the washing cycle, a
robotic arm moves the material

to one of four huge dryers.

This is the only thing

that can accommodate
the needs of the ship.

Without this, we can never
meet the expectations.

Once the
laundry is washed and dried,

another machine presses and
folds it into perfect squares.

Make sure you get the
end to end like this,

then you have a quality
linen coming out

on the other side, see?

Well pressed, see that?

Okay, continue what you're
doing and you need to be faster.

The next person just have to
collect the finished products

and goes into the storage place.

Very, very impressive how
this machine is designed,

it's very beautiful.

With a
turnaround time of one hour,

the newly cleaned, dried and
pressed laundry is ready to go.

I'm very proud to manage
this beautiful operation,

I am just as proud
as a cow .

I shouldn't say that .

Upstairs,
the ships army

of cleaners have another
important role to play.

Every day, they need to
dispose of all the rubbish.

With 6,500 passengers
and crew living on board,

you can imagine that
how much garbage

being generated
on a daily basis.

So how
does the Seaside deal

with this growing
mountain of waste?

Down in the ship's
onboard garbage room,

an army of sorters have to
painstakingly separate it all

by hand.

When the crew member come
on board I take a class,

each person being trained

how we need to separate
the waste on board

and it is their responsibility.

Only after it's
been meticulously sorted,

can the waste be processed.

Every day this room
receives 10 tons of garbage

including 2,000 cans.

And 3,000 glass bottles.

We do not want
to pollute the sea,

we don't want to
discharge to the sea.

This is one of the most
eco-friendly ship in the world.

80% of the
waste generated on the ship

can be recycled,

the rest is taken back to Miami.

Just keeping this ship afloat
takes an army of people,

but perhaps the biggest task

is keeping everyone
on board fed.

You're dishing up too
many at a time, okay?

And dealing
with the consequences.

Three, two, one-

It's day three

of the MSC Seaside's
Caribbean cruise

and the ship is on
course for Jamaica.

Party
over here on pool deck,

there's gonna be an amazing
party that you don't-

On board,

5,000 passengers have
settled in to cruise life,

relaxing, drinking

and perhaps most
importantly, eating.

Can you make sure
that they don't put it

on top of each other?

They need to put it
nicely like this.

People always ask me how
many meals you serve a day?

And I say, well, most passengers
they have on only one meal.

They start in the morning
and they finish at night,

they eat continuously.

It's only one meal
for them, right?

But how do you
go about feeding the 5,000?

The key is sheer manpower,

800 people work in the
food and beverage team.

That's more than half
of the entire crew.

Together they cook, plate and
serve 15 tons of food a day.

Every evening, passengers
eat two massive restaurants.

Capable of serving
1500 people at a time,

they run three separate
seatings a night.

First seating, very quiet.

Second seating very busy

and extremely busy on
the third seating, okay?

Let's go and get 'em, huh?

Thank you, guys.

At 5:00 PM,
the team kicks into action.

With 250 well drilled
crew members working

in two huge galleys,

Thomas has to make sure
everyone is up to standard.

Don't cook too much
fish in advance, okay?

Pieces like that don't
need to be on there, right?

Don't serve that, okay?

You make sure you're
decorating the food

with chopped parsley or
something all the time.

Any cruise ship this size

is the biggest food
operation in the world

because it's not like a hotel.

A hotel may also have 5,000 beds

but half of them don't
eat in the hotel.

Here, they have no choice,

there's nowhere
else they can go.

But the
galleys are only one part

of a vast catering operation.

Behind the scenes, there is
a hidden labyrinth of stores,

fridges and freezers
stretching over 15 floors.

24 hours a day
these supply lines

have to constantly
replenish the galleys above.

Nobody really
understands the scope

of what we do on board
unless you've been part

of this industry before.

Imagine 6,500 persons,
diverse multinationalities,

multilingual and a wide
array of exquisite taste

and we have to
accommodate to each one

of these tastes as
much as possible.

Each one of the
stores is specially dedicated

to a certain product, so
there's no cross-contamination.

This is just for ice
cream, just for ice cream.

And you also have a little
weird fever, guava hazel,

I mean who would have that?

Have you ever had that?

Alright, so we're gonna
go over to the cold room,

I need a coat to
go into this room,

it's like being in Alaska.

All right, let's do this.

Okay, so this is a fish room.

Look at these guys, they're big,

they're nice, they're juicy.

Yeah, this is what
we talking about.

The net weight of this
bag is two pounds,

just to let you know
in a night, yeah,

we can consume over
1500 pounds of shrimp,

just in one seating, yeah.

It's the same like
when we do eggs,

we can go through
20,000 eggs per day,

easily 20,000 eggs.

Every
item in these freezers

needs to be defrosted
at the exact right time.

Too early and the food will
spoil in massive quantities,

too late and there won't
be enough to serve.

Although the cruise
only last seven days,

the ship must keep
enough for two weeks

in case of emergencies.

We are sailing
in North America

and we encounter a
lot of hurricanes,

a lot of unfavorable
weather conditions

and we may or may
not miss a port.

But if we do, we do have
enough stock on board

to take us past for
a couple of days.

And guests
don't just need to eat.

With 11 bars on board,

the alcohol stores are some of
the best stocked on the ship.

One of the first
priorities is ensuring

that we have the nectar of
life, the nectar of fun,

which we all know to be alcohol.

So we got the cordials,
the liqueurs, the beers,

the water, you need to
rehydrate and then you repeat.

In one cruise,

thirsty passengers
will go through 2,000

8,000 bottles of wine and
10,000 liters of beer.

We're not a party boat,
it's a boat that caters

for everyone's individual
thirst .

Good food
and lots of alcohol

aren't the only ways to keep
the ship's passengers happy.

From dance groups, to
shopping sales, to weddings.

I give you this ring.

I give you this ring.

As a
symbol of my love.

The crew lay on
hundreds of activities a day

to entertain them.

And there's one man in
particular who's responsible

for keeping the party going.

All right, stand by,
tape rolling, segment one.

Welcome back
ladies and gentlemen,

I'm your cruise director, Gene.

And I'm your cruise
manager, Kevin.

And welcome back
to the morning zoo.

Ladies and gentlemen, we
hope you had a nice couple days

here on board MSC Seaside,

we've had a wonderful
time .

So we can introduce ourselves,
but first good evening?

Gene Young is
the ships cruise director.

As the public face of the ship,

he has to be happy at all times.

They're looking for a
Disneyland experience.

Everything is so much fun,
everything is there for you.

The city of fun, the
city of pleasure.

I define the excitement
and I define it

because it is there
that can be defined

to the look how
wonderful this is,

aren't you having
such a neat time?

But
what's the secret

to keeping more than
5,000 passengers happy?

The first rule is to be
very nice to everyone.

I like your
bikini, that's nice.

I've studied people,
studied their emotions,

how to drive their emotions.

As a cruise director, I
specifically try to figure out

what are people thinking?

What brings them anxiety?

What brings them joy?

Hi, how old?

It's gotta be-

The second
rule is to practice.

I hate to say it, but it
is rehearsed spontaneity.

I rehearse, trying to make sure

that they can relax
so they can enjoy

and so it's something that
I rehearse all the time.

The ship's
huge restaurants are coming

towards the end of
their first seating

and in the galleys a
dedicated team of workers

are slicing and dicing
a mountain of produce.

They're helped by some
industrial sized equipment.

It's basically washing up
fruit before we process them.

A machine like that, you
probably would only find

in a commercial plant where
they make a canned fruit

and things like that.

We've got one here, beautiful.

It's just the right
length for me .

I have my jacuzzi now .

Wait and actually have
a spin dryer in there,

when you have a
different kind of fruit,

almost like a
clothes spin dryer.

This is probably the
cleanest pineapple

on the ship right
now that we have.

Together,
these machines can power

through 300 kilograms of
fruit and veg every hour.

In all my time of
working on cruise ship,

this is the first time

that I see this kind of
technology on a ship,

it's the state of the art stuff.

The chefs also need

some supersized kitchenware.

Some of these boilers,

they hold about 300, 250,
300 liter some of them

and this is what we need here.

When we make tomato sauce,
I make 300 liters every day,

just tomato sauce every day

and it's gone at
the end of the day.

Even
the dish washing

is an industrial operation.

After each seating, every
single plate needs to be washed.

They're just the clean
side of the operation

comes out here,
gets dried, piled up

and pushed back
into the operation.

We actually need everything
for a second seating

and the third seating.

The food has a rest
after the first seating,

we replenish the line but
these guys it's continuous.

As soon as
all the crockery is washed,

the galley has to gear up for
the second and third seating.

You're dishing up too
many at a time, okay?

do half and then take them off,

put them into the cooler
and then do the next one.

As the
restaurant gets busier,

the team work like clockwork.

This is now very
well organized.

From now on foward until
the end of the service.

So everybody has their
food, it's well organized,

very good team I have here
'cause they never stop.

Over four
hours, this galley will cook,

plate up and serve
14,000 plates of food.

But at the end of the last
service, the work isn't over.

We have night shift
and a day shift.

So it's a 24 hour operation.

Almost half of them
actually working overnight.

So when the culinary team
comes back in the morning,

everything is nice and
clean, floor, ceilings.

We do a total wash
down every night.

And cruise ship
catering has one more secret,

every day a ton
and a half of food

is left over by passengers.

That's enough to feed
another 500 people.

So what happens
to all this waste?

In each galley giant,
grinders crush the leftovers

before it drops
three floors below

where it's stored in tanks,

then went out at sea the
ship discharges this waste,

as fish food.

Sometimes on a day

when we're allowed to
discharge the food waste,

you can spot some
dolphins out here

and they following
us because of that.

So we're feeding the fish,

it's a recycling in
a nice way, isn't it?

And all this
eating has other consequences

with six and a half
thousand passengers and crew

downing at least
three meals a day,

the ship sewage
system works hard.

But this city at sea
can't have normal sewers.

So how does it deal
with all the poo?

It all happens here in
the bowels of the ship.

All the human
waste on the ship,

come in here in this room,

this is a advanced
waste water treatment.

Every day,

this secret sewer has to
treat 30 tons of human waste.

On board, it's known
as black water.

When I come, first day,

when I feel the
smell I didn't like

but day after day,
this is normal.

Nobody like the work here
because of the smell,

also it's very hot,
but what can you do?

Somebody must keep the
system in good condition.

The Seaside

has its own specially
developed system

for processing the waste.

First under huge pressure,
the solid is separated

from the liquid in
a pressing machine.

The liquid coming here
and going to stage one,

solid, coming here and
going down in slurry tank.

The solid waste
is removed every week in Miami.

The liquid needs
further treatment.

This is stage one,
inside it's very dirty.

2,000
gallons a day filters down

into these tanks.

So now I show you how the
water is in the beginning.

You can see the color, it's
very, very, very dirty.

The black
water is filtered

until it's almost as
clean as drinking water.

Water pass the
filtration, separation pass

from this membrane and
comes here into this tank.

You can see this
is final product.

Can you drink?

Yes, if you want .

This water,
doesn't get drunk.

Some of it is siphoned off
to cool the massive engines,

the rest is safe enough to
be discharged into the sea.

The cruise is reaching
its halfway point

and tomorrow the
captain and his team

face one of the biggest
challenges of the entire trip.

You risk to create a
serious damage to the ship.

There are no margin of mistakes.

7:00 a.m. on the
bridge of the MSC Seaside,

she's traveled almost a
thousand miles from Miami

and in one hour is due to
Donkin, Ocho Rios, Jamaica.

But the port throws up

some particularly
difficult challenges

for a ship of this size.

So this is the port, I mean
here is just a big coral reef

that we enter from
this direction,

as you may see, a vessel is
docked here, reefs are here.

If you just delay a bit,

the moment that you start
to change your route,

you can easily hit something

or if you don't
control your speed,

you can easily ground,
which is even worse.

You see the vessel in the
end finishes very close,

there are no margin
for mistakes.

So how do you
navigate something this complex?

While out at sea, the
ship travels on autopilot

but as they approach land, the
captain assumes full control.

Okay, we can keep proceeding

with this course and
speed, no problem.

Okay.

Now, if
anyone on the bridge

makes a navigational error,

the ship's computer
will not correct it.

As the Seaside enters
the narrow port,

the key is to slow down
as much as possible.

Midship the wheel.
Midship the wheel.

Yes, midship.

It approaches
first at three, then two knots.

Any faster and the
300 meter long ship

will be almost
impossible to control.

Thrusters 30% to starboard.

By this point,

the ship has less than 200
meters from another vessel

and 150 meters away
from surrounding reefs.

It now needs to pivot 45
degrees towards the dock

without any forward movement.

The ship is so big that the
team move to the bridge wing.

Underway the wheel.

Underway the wheel.

Takeover the wheel
on the starboard wing

and takeover all the controls.

Here, they have
a better view of the pier

while maintaining full
control of the ship.

Underwater, the ship's seven
thrusters kick into action,

rotating the vessel
towards the dock

with inch perfect precision.

That's the most
complicated moment

because the vessel
weighs 160,000 tons.

The water around is
not really very much,

just a few meters
water under the keel.

The ship is
so close to the seabed

that the thrusters force
the silt to the surface.

Any more speed and the ship
could sink lower in the water

and run a ground.

This last part of the
job, is the most delicate

of the entire job.

Slowly, slowly, softly, softly.

Despite the fact that maybe
you have a residual speed

of zero point few knots, 0.5,

if you hit with that residual
speed, any concrete things,

you risk to create a
serious damage to the ship.

Meters
away from the pier,

all the thrusters stop
turning and inch by inch,

the ship drifts into position.

You should
really land softly

with zero residual speed.

In practice, they used to
say, it's like kiss the pier.

Four zero five clear,
we are in position.

While most of the
passengers are off the ship,

the crew have a vital
duty to perform.

Every week, the ship's officers
run a full emergency drill.

Check on aft part, aft part.

During maneuvering
we hit the pier

on the compartment
approximately four and five.

Today, the
officers have come up

with an emergency scenario
to test all the crew.

Captain, we understand
the compartment affected

are five and four.

Safety
officer, Marco,

is dispatched to
assess the extent

of the imaginary damage.

Bridge, I'm closing down
on compartment number four

by the vertical escape.

For speed,

Marco uses the ships
vertical escape ladders.

Bridge, Bridge .

Hidden passageways

running from deck one to four.

Bridge, you are on deck one,
the compartment number five.

We have two meters
of water on deck one,

compartment number five.

Compartment number five,
we have two meters of water.

The ship is
divided into 10 verticals zones.

In an emergency, they're
designed to be watertight

to contain any
breach of the hole.

For today's drill, two
of these compartments

are supposedly taking on water.

Charlie Alpha, Charlie Alpha.

Charlie Alpha.

As soon as the
bridge sounds the crew alert,

every member of staff has
to drop what they're doing.

All the crew members on
board, they have second duties

in case of emergencies.

They can be people in
charge of the evacuation,

people in charge
of medical team,

people from fire team,
lifeboat preparation.

They have many, many different
duties all around the ship.

The
safety officers check

that the crew are
confident with their duties

by pretending to be lost guests.

Can I stay here?

No.

Why?
You need to go through.

I want to just book
with you, a few minutes.

No, sir, lease
carry on your way.

We try sometimes to scare
them, to give them pressure

in order to maybe feel what
can happen in a real emergency,

it's the only way.

What are you doing?

You are waiting there?

Yeah, remaining calm.

Yeah, of course.

When you can leave
your position?

When it's over.

No?

Never.

No.

A few of them aware
they are under pressure

during the test.

We need to work that we
improve their performance,

but it's okay.

The drill is over.

The drill is complete.

This is a good day.

With
the drill over,

the crew can return
to their normal jobs.

But what's daily life like
for the 1500 crew members

living on board?

Hidden within the ship,
there is a second city.

One that passengers
never get to see.

Here, in a maze of corridors,

there are three crew
restaurants, two

Come in, come in.

And
740 crew cabins.

So this is my cabin.

I'm a senior officer.

So it's a larger cabin and
I don't have to share it,

which is a big perk
on a ship life.

But you can see, really,

it's not the biggest
space in the world either

but on a big ship, this is
all that I get to call my own.

The
offices are lucky.

This is our corridor.

Most of the crew

live in less luxurious
surroundings.

Here we are, home sweet home.

When you're in these cabins,
you're a bit like stuck.

You feel a bit
stuck and confined.

Yeah.

Beds,
Jess is on the top bunk,

I'm on the bottom bunk.

I miss waking up and
looking outside of the window.

It's a bit strange
not having a window here

and we don't really see
daylight for quite a while.

Then when you do go outside,

your eyes are a
bit like .

But then when we
want to have a nap,

it's gorg.
It's great.

Because it's pitch
black in the rooms.

There is the bathroom, sink,
toilet and then the shower.

For us guys, the only
real time we're here

is when we're sleeping.

Well, it's just
a base, you don't-

We're rarely in here.

I think crazy is
the word I would use

to sum up this whole experience.

Yeah, crazy.

It's like living
in a little bubble.

We call it a ship
bubble, don't we?

Ship bubble, yeah.

You mean, your complete
own little world.

We work together, eat together,
we do everything together.

And life on a
cruise ship can be a lot of fun.

It's so nice.

So nice.

All of us entertainers
are getting off.

Hey.

This is the privilege
of doing a cruise, guys.

Full trolley,
just in the shop.

Stocked up.

Oh! No, it's not TV.

This is.

Little ladder for
stupid little people.

Cowards over there.

Going back to the ship.

Back to the ship.

Back to our little
floating home.

After a
few hours off the ship,

it's back to work.

Then, with all passengers
and crew back on board,

the Seaside sets sail again
and heads out into open ocean.

With one of the biggest
live theater shows at sea,

what does it take to entertain
5,000 passengers three times,

every single night?

Costume after costume,

hair dress after hair dress.

Trees, we have tress.

Oh! Wait, hold on .

Early evening
on the MSC Seaside,

while the passengers
enjoy the last of the sun,

the ship's in house
theater company

are in the midst of rehearsals.

So let's check
now, take your position now.

Tonight is the
premiere of a brand new show

and there's some last
minute work to do.

Ladies and gentlemen, you've
been watching "Timeless".

We are the
dancers of MSE Seaside

and we're part of
a cast of about 40.

We live more in
the changing room

than we do in our cabins.

We spend more here
than anywhere else.

Yeah.

Like
everything on this ship,

the entertainment
comes super sized.

Every single night,

the company performs
to up to 3,000 people

across three shows.

That's a bigger audience

than in any theater
in London's West End.

There's a full
scale lighting rig,

a state of the art sound system

and a dedicated backstage team.

Even the props and costumes
have been specially commissioned

for the ship.

And here we are greeted-

This is Ruben's dad.

By the dinosaur, Dino.

Dino the dinosaur.

There we go, that's an idea.

And it has a camera so
the person goes inside.

Who's inside...

Oh! Wait, hold on .

That is spiky.

His eyes move as well.

Guys, it has a
little fan in there.

There's a little fan
in case it gets hot.

Crazy.

These are some
of the costumes.

Yeah.

And it's just like
costume after costume,

head dress after head dress.

Trees, we have trees.

This is like how do we get

from one side of the stage
to the other quickly.

Sometimes-

Our secret secret passage,
that's what we call it.

Nobody, all of
you in the front-

The cast rehearse
for up to seven hours a day

then go straight
into performance.

We usually
work around 60 hours a week.

Long hours.

Long hours.

Hard work.

Get ready, warm up.

It's just been a
continuous rehearsal.

But we do
it 'cause we love it.

Yeah.

Nine and remain there.

That's good.

With
rehearsals over,

the cast have just
over half an hour

to get ready for the premiere.

I get nervous but I think
I've always been like that

but it's like good to
have a bit of nerves.

Still a little bit of
time before curtains up

you might need a little wee.

Why am I so late?

They we're excited.

Yeah.

I'm
looking forward to it.

We've
worked for it.

Do you know what I mean?

We've worked so I feel
like it's finally time

to show an audience.

We think the new
ones, like gonna be amazing.

Ladies and gentlemen,
this is "Timeless".

Once
the show begins,

the biggest challenge
isn't the dancing,

it's four costume
changes in half an hour.

After the show, the cast
have no time to celebrate.

There are two more
shows tonight.

One down, two to go.

Yeah.

Once we finished
our makeup, again,

redoing that makeup is
straight to the show again.

15 minutes
later, it's curtains up again.

By 10:00 PM, the
last show is over.

The cast have been on the
go for 12 hours straight.

Yes!

No sleep.

Nah, I'm having a drink.

Couldn't help it.

Eight stories
above, on the bridge,

the atmosphere is
very different.

The vessel is still motoring
through the ocean at 22 knots

but the captain can't
work 24 hours a day.

So who's in charge?

Throughout the night,

three man teams work
shifts on the bridge.

Their job is known as the watch.

We are just
outside the bridge.

I'm first officer and
I'm head of the watch.

The bridge must
remain pitch black at all times

throughout the night.

The first five
minutes are not easy

because it is all black,
you cannot see nothing.

Each shift
lasts just four hours.

Any longer and there's a risk

that the watchers could
lose their concentration.

The current is
pushing to north.

I'll take the charge
of the con, okay.

The
bridge is equipped

with millions of dollars
worth of modern equipment.

But at night,

the watch relies on some
much simpler technology.

We are watching the
other vessels moving,

so with the binoculars
we can see their lights,

especially with a small
boat, a fishing boat,

that many times are not
plotted on radar screen.

Looking after
this billion pound vessel

is a huge responsibility.

We have 5,000 passenger
and 1,000 crew member.

So if we can make any
mistake on the bridge,

there are many people here

and our job is to
let them feel safe.

The bridge
isn't the only place

that has to operate
throughout the night.

Across the ship, a secret
nighttime army is at work

making sure the Seaside runs
smoothly 24 hours a day.

Four floors of outside
decking needs to be scrubbed.

Every restaurant's
given a deep clean

and every public space
hoovered from top to bottom.

On board, more than 100
staff work through the night.

And one department in particular
is a hive of activity,

the ship's in house bakery.

Fresh bread has to
be made from scratch

all night, every night.

At the bakery,
working 24 hour.

The night people come
in at eight o'clock,

preparation all
bread for breakfast.

Crossaint, Pain-au-chocolat,

all the breakfast
is night people.

All the bread you eat
on board is fresh.

In one night shift,

this bakery will
make 5,000 croissants

and 3,000 Pain-au-chocolat.

And that's just for breakfast.

Over the course of
a week's cruise,

the bakers will produce
7,000 donuts, 10,000 pizzas

and 70,000 bread rolls.

To make life easier
for the crew,

the bakery is stocked

with state-of-the-art
equipment like this,

which cuts cakes using a
high pressure water jet.

It can slice more than a
thousand cakes every hour.

Everybody collaborating.

For example, one
people make the dough,

one people work in the
table, one put the proving,

one put in the oven.

When it coming outside,

I want to see the
bread is perfect.

The final
task of the night,

to prepare the decks
for another busy day.

Then as the passengers
begin to get up,

the night team heads to bed.

Another shift finished on
the ship that never sleeps.

The ship is on its
way back to Miami

but there's one final
challenge to face.

They all agree that
this is one very narrow,

very fast, crazy place.

It's
the final evening

of the MSC Seaside's
Caribbean cruise.

But as the ship
heads back to Miami,

the crew still have one
major event to put on.

Party night.

Well, ladies and gentlemen,
a very good evening

and welcome to our .

Tonight is the main
event of the cruise.

We're gonna be dancing 'til
the early hours of the morning.

This is the event you've
all been waiting for.

Ladies and gentlemen,
tonight is all white party.

Here we go.

It's the
biggest night of the cruise

for the guests

and for the ship's tireless
12 person entertainment team.

They're kind of
like the front line.

They're the ones
doing all the events

and they're the ones that
are pretty much responsible

of making sure that all the
guests have an amazing holiday.

With crowds
of up to 2,000 people,

the Seaside's White Night

is one of the biggest
parties at sea.

Guys on my
team are incredible.

They work really hard to do
it for eight months straight

every single day,
no weekends off.

It takes a special
person make that happen.

And if they are happy then
all the guests are happy.

In just one week,

the ship's 5,000
passengers and 1500 crew

have eaten 160 tons of food and
drunk 8,000 bottles of wine.

On the way, they've
used 100,000 pool towels

and thrown away 70
tons of garbage.

And the huge ship itself

has used more than
1,000 tons of fuel

and 2 million gallons of water.

Three, two, one.

But the
journey isn't quite over.

After all the
passengers go to bed,

the bridge team have to prepare

for perhaps their most
difficult challenge yet,

how to bring 160,000 ton ship

into one of the narrowest
ports in America

in the pitch black night.

By 4:00 a.m, the ship is one
mile outside the port of Miami.

They might have all the
latest technology on board

but to get into port safely,

they need some
expert local help.

Captain John Nitkin
is a Miami port pilot.

It's his job to guide
these massive cruise ships

safely into dock.

This morning, he's meeting
up with the Seaside.

MSC Seaside, good morning.

We are outbound to you now.

What side is your pilot ladder?

Port side.

Okay, we copy.

Port side, very good.

We are headed to you now.

We always ask the captain,
have you been to Miami before?

And if they say no,

we tell them you're
in for quite a ride.

And after, they all agree

that this is one very narrow,
very fast, crazy place.

There she is, she's a beauty.

She's the biggest one
in Miami right now.

First,
the most dangerous part

of the whole maneuver for John.

He has to jump from his moving
boat up onto the Seaside.

There have been a lot of
accidents and pilots lost

climbing that ladder.

Port side, midship.

The giant
cruise ship has to make sure

it holds its course precisely

so it doesn't smash into
the smaller boat alongside.

Safety.

Okay,
we hold this course.

Once on board,

John heads straight
to the bridge.

Hello, good morning.

Where's my captain?

How are you?

Nice to see you here.

Here you are.

Happy to see you.

Good to see you.

Every port
has its own pilots.

They're the world experts

in their own small
piece of the ocean.

We know the waters
here and the conditions

better than anybody.

On the bridge,
John takes control of the con,

the movement of the vessel.

Thank you, captain.

You're welcome.

Excellent.

Pilot is like the conductor
and it is one big symphony

and everything has to
be timed just right.

But bringing
something this size into Miami

isn't easy.

Port Miami is very narrow.

When I started 30 years ago,

we didn't know what
is the capacity,

the largest ship that
the port can handle.

We're now there.

Starboard five.

Starboard five?

Yes.

On the surface,

Miami port easily looks
wide enough for the Seaside,

but beneath the water,
it's a different story.

To allow these huge
ships to enter the port,

a shallow channel has been
dug out of the rock seabed.

But it's only 100 meters wide,

leaving very little
space either side.

John has to get it right

or the massive ship will run
into the side of the channel.

The ships
have grown and changed.

The thing that hasn't changed

are these narrow rock channels.

In these ports like Miami,
everything is feet and inches.

The huge
ship is also susceptible

to small changes
in wind conditions.

A cruise
ship is a giant sail

and they call each balcony

with the little
partitions, parachutes.

They all catch the wind

so when the wind is on
the side of the ship,

the big challenge is
keeping these ships safely

within the channel boundaries.

John
has to make sure

that the vessel
stays dead straight

to avoid hitting the
side of the channel.

Then over 20 minutes,

the Seaside has to
execute a perfect 180

before it can come into dock.

The weight of the
responsibility is really heavy.

Everybody's watching me do this.

It doesn't look that hard.

That's 'cause we're
doing a good job.

It takes a lot of
patience, skill

and you have to have pretty
much ice water in your veins.

As the ship
approaches the dock,

the officers have
one final job to do.

Five meters.

Five meters.

Safety
officer, Marco,

has to line up
the ship perfectly

We are moving just there,

we are almost in position.

Half a meter.

Half a
meter .

Inch by inch
they guide the Seaside home.

At 5:15 precisely,
the ship docks.

Marking the end of its
2,000 mile journey.

Then as the sun comes
up over Miami port,

the ship's hidden
army readies itself

for another turnaround day.

Another 5,000 passengers.

Another week at sea.

The cruise comes to an end
and then the guests go home.

The guests reembark and
we do it all over again.

Just big satisfaction

to know that okay,
its done again.

Okay, now we go.

It's the
beginning of another week

in the secret life
of the cruise.