奧西罕餐廳/莊峻華

奧西罕餐廳/莊峻華

奧西罕餐廳在船中八層，是一全天候餐廳，有一大酒吧，八九層間，

有一閣樓，提供飲酒處，並可依抬軒，觀看七八層大廳舞台，這是黎

明號之特點。我在此餐廳出沒多時，靠近帶位櫃台，有一高座，經常

無人，於是變成我之起居大房間，高座椅常為我佔聚，帶位愛女，閒

時面對我談話，我隨時提醒她客人駕到，她需要索卡登記，抑或房間

號碼，電腦上有空座圖表，然後攜帶客人就位，後來侍者愛女，送來

綠茶一壺，我真是越來越像休市王朝超市，老廣東老人，飲茶渡日。

因我搭此船五次，此餐廳女侍者，帶位都是我之愛女，因此非常親切

，我了解她們非常忙碌，因此偶而呼喚小名，贏得微笑，這些愛女懂

事，有禮，美麗，相處非常愉快，這是我喜愛郵輪旅行之原因。這次

，我想介紹三位愛女，當然我也希望有朝一日，我能介紹所有餐廳愛

女們。第一位是印尼之美女羅瑪，是餐廳帶位，我一上船，就找她之

前任，莉雅，這位甜美菲律賓美女，已經調職星號，正在歐洲，準備

返美，羅瑪亦甚親切，我著琳兒康諾可菲律普油公司襯衫，她立即認

出，該其父在印尼，服務於此公司故，她們住蘇門達臘，十二月六日

，此契約期滿，她將回家，明年二月再回來，船應尚在波多黎哥，一

夜，我傳授她節約儲蓄投資，她說她想了一整夜。

莉莉蓓斯，是菲律賓美女，我經常看到她，以為她早是愛女，只見她

一直對我生疏，僅主客之情，一日我好奇問曰，是否為我愛女？她輕

聲回道，整餐廳都是你女兒，惟獨不曾認收她，於是我立即承認老眼

昏花，立即請問是否願意當我愛女，美人當常應允，合照給我電郵地

址，完成認收義女手續，下一次，她已經調到義大利拉庫其娜餐廳服

務，我請蒂外恩晚餐，就是在她服務餐桌，回家後，整理相片給她，

她有回信，甚是甜蜜。

和莉莉蓓斯同事，巾久愛女，也是馬尼拉市來美女，她聞我隻身旅遊

原因後曰，她也不喜歡先生外出，就專門找美女講話，我說老朽能為

何？許多愛女均有此問，於是我就介紹中國古文學中之，如花似玉之

描述，我是在欣賞愛女之美貌，氣質，活力，敬業之美德，這是人生

之一大享受，菲律賓小姐，喜歡唱歌，整歌英語詩詞，均背頌如流，

台下愛女歌手凱莉唱疏情老歌，她經過就跟著唱給我聽，於是我就邀

她跳步魯斯之華倫步，想來這半世紀前學來之土風舞，竟派上用場，

羅瑪幫我們拍照，回家後看相片，不覺唏噓，真是歲月如梭。

Wine testing seminar on board/Carlos Pueblo

Wine testing seminar on board/Carlos Pueblo

At sea days, there is also a wine testing seminar at the Cellar on Deck 7

Mid-ship and after that is the cocktail seminar at the Gatsby’s Bar. I

have had two new found favorite activities on board. I like to drink wine

at a relaxing environment, i.e. a party or a good dinner or a pretty dinner

companion which I can easily have on board simultaneously. Therefore,

it is nice to know more about such a popular habit worldwide. Carolina

has been with the industry for 35 years with plenty of experience of the

subject. I learn a lot from her seminar from swirling the high hill glass

to feel the fragrance of wine, taste the first sip, drink with chocolates.

Her assistant, I Gusti from Indonesia, helps to arrange all three sample

and some other glasses on the plate and place it on the table.

I know a bit of the wine making because ever since my school days with

junior high physical science, I have been fantasied with the grapes turned

into wine. I have visited vineyard all over the world even in the hill country

of Texas, the cellar or wine factory. My impression of these kinds of visiting

is that the vineyard is also combined with a beautiful rose garden because

roses can be shown for the disease of the vineyard.

Carolina disagrees of the aging wine advantage which is a common token of

the conversion of alcohol to ester and ester has a better of fragrance yet

poisonous. I don’t know and I don’t want to know at this age. I do have a

bottle of brandy at least 17 years on my wine shelf and maybe I should

consume it without waiting any more.

My dinners with my favorite daughters each time can be only two invited.

They don’t usually drink because of young age and the simplicity of their

careers. The wine included on the voucher is usually better than the free

drink from the latitude party especially when accompanies with Imelda,

the ranking officer on board. I receive a special attention when she is

around. I am very satisfied with their company for dinners.

郵輪紅葡萄酒講習會/莊峻華

郵輪紅葡萄酒講習會/莊峻華

這次郵輪旅行，逛船路過七層地窖酒吧，認識葡萄酒師卡洛萊娜，

和她之印尼男助理，艾格士替，兩位均非常友善，我對葡萄酒有興

趣，而且參觀過無數葡萄酒廠，葡萄園，美加德法等國，而且有過

初中理化發酵學，聽聞多少紅酒，而且偶而喝紅酒，我在船上，有

四次可以喝到免費紅酒和香檳，所以我不願花錢買酒，紅酒講習僅

旁聽耳，卡洛萊娜隨時注意，我是否傾聽。

參加者約有一打，有三杯不同紅酒，都是加州品牌，她教同學傾酒

於稍小酒杯，教導搖晃高腳酒杯，使酒香溢出杯內酒面，然後有嗅

聞動作，當然禮貌上需讚揚酒質，她確指出不同水果香味，這是釀

酒技術。同學開始依講解進度品嚐第一杯之一小部份，她不時徵詢

味道，許多同學都點頭同意，然後飲水漱口，進行第二杯，相同品

味程序，有時添加不同巧克力糖，再飲紅酒，她有說明，不同滋味

，我遺憾未參加品嚐，無此經歴，同學在上課後十分鐘，就開始熱

絡起來，多數人均在課後完成三杯，按她證實一瓶紅酒，約是一大

高腳酒杯，我喝半瓶紅酒，加上牛排小菜，已是醉意矇矇。

上船第一海上日中午，郵輪招待重復旅客酒會，在一大酒吧歌廳舞

廳舉行，約是三十分鐘，與船上高級職員見面，也有歌手樂隊助興

，我習慣迅速取上兩杯，現在年老酒力不繼，而且眾愛女在船上，

有的是酒侍，不敢放肆，也學會慢慢品賞，和乘客聊天，這些乘客

，全部是在社會上，有些閒錢花費者，結果我發現，很多人與我想

法相近，精打細算，不作多餘花費。

因為我已是鉑金級客戶，郵輪贈我兩張招待劵，可以上兩特別餐廳

用餐，二十元美金內免費，而且可以一餐兩位，於是我開始邀請愛

女同行，當然需要上司許可，一次有一瓶紅酒免費，第二次不同餐

廳，我就自攜房間內贈品香檳，然後侍者更換庫存冰冷香檳，一般

我們都點牛排，現在我牛排量減少，我也不甚在乎，愛女們多半不

飲，就是飲者，也是稍微沾口而已，此瓶免費酒，比重複乘客酒會

之紅酒香醇，該酒會也提供一般之雞尾酒，白葡萄酒，和啤酒等，

非常有誠意。

最後一次，我剛好升級為鉑金加級，增加一次與船上行政職員和輪

機師共餐，也是免費紅酒，有兩桌分別在水餐廳舉行，我在凱瑟琳

服務這桌，席中我一直向她索酒，非常愉快。

Cocktail seminar on board/Carlos Pueblo

Cocktail seminar on board/Carlos Pueblo

Cruise activity includes a wine testing and cocktail testing programs

on a sailing at sea. I felt interested on my previous cruise trip with

this ship with a head mixologist, Walter Mendoza of Argentina, whom

I still remember his name. This trip that he is gone and replaced by

another manager, Allan Garcia of Philippine and holds the seminar

on Gatsby’s Bar on Deck 6 Mid-ship only. He starts with the Martini

with the main alcohol Gin with additive Dry Vermouth, than followed

with a separate seminar with another strong liquor like Rum, Vodka,

Tequila, and Whisky etc. with a different name. They both explain the

history of the drink and how to prepare it such as the mix ration,

lemon or orange peel, squeeze olive oil, and a white olive finally. I

have heard so much for so long without even have a taste of it. This

kind of seminar will make me to understand better of the western

drinking culture.

The Martini test drinking is extra and that is why I don’t participate but

sit in listening. You pay about $20 for six drinks with one kind at a time

and Allan will give you extra one or two for your favorite. He says that

is based on the mood of his bartender behind the counter. Some of the

drink is required for shaking very hard with ice cubes inside a tube

container which will make the liquor get into the ice according to what

he says. After two drinks, the participants get warm up and the seminar

gets more lively. He sends his bartender to give me a glass of sample

and I am appreciated. I have been so frugal that I hate to pay for a drink.

My cruise trip is covered with three free drinks, a bottle of red wine and

sparking champagne, and two limited time red wine party, latitude and

dine with executive officers. Those are plenty for me to consume.

At home, I occasionally purchase beers in case of a good meal such as

crabs dinner and there are more people eating crabs now a day and we

don’t get a good deal or I can down grade to crawfishes. I have never had

an opportunity to order a glass of Martini during my working tenure because

I don’t know about it. Each time I always end up with a beer or red wine. I

feel very sorry for myself especially I have lost my opportunity to impress

young ladies with cocktail drink in my life time.

I am used to the straight shot drinking which is still very popular for some

drinkers like my deceased father. I think that I have inherited his sea volume

of capacity, means that I can really drink, yet I have restrict myself for my

health. He died of stroke at age 65 and I believed it was drinking related.

船上雞尾酒講習會/莊峻華

船上雞尾酒講習會/莊峻華

郵輪在船上酒吧，不時舉辦飲酒講習會，通常是海上日，下午一時

整，葡萄紅酒，在七層地窖室舉行，雞尾酒講習，則在六層法義兩

餐廳間之貝斯比酒吧舉行，讓我先講鷄尾酒會。我在上兩次此輪行

，就發現此活動，而且主持人，首席調酒師，也不在乎我之旁聽，

一般參加品賞者，需交約二十美金，六杯不同鷄尾酒，兩杯下肚後

，參加品賞女士，開始熱絡起來，通常講師再賞一兩杯，下課後，

參加者繼續品賞，非常有趣之活動，這回講師，一位年輕英俊青年

，甚至遣位侍者，送來一杯給我，第二輪船行，他甚至親自送三杯

給旁聽者。雞尾酒是西方近代文明，與傳統之葡萄酒，啤酒，米酒

，和烈酒喝法有異，但都會酒醉。

鷄尾酒有許多專名，例如馬丁尼，其烈酒本是甘蔗製造出之蘭姆酒

和俄羅斯出名之扶特加，兩位講師都不厭其煩之分析其不同稱呼之

背景，像是乾燥，很乾燥，骯髒，就是加上橙汁，為何置放橄欖？

隨著不同烈酒本，威士忌，墨西哥之塔吉拉酒，各有不同命名，講

習常在不同專門酒吧舉行，這次兩輪船次，都選在貝斯比酒吧，講

師非常親切，幽默有趣，我在船上經常遇見，他也感謝我之興趣。

這些烈酒，原來都是直接入口酒腹，這是非常刺激之喝法，我是一

寒酸飲酒者，我不喜歡花錢買酒，但又遺傳海量，很難養成喝酒習

慣，但我從小相信，喝酒必需有佳肴，佳肴是魚肉和鮮湯等，古中

國文學水滸傳有詳細描述，我個人經驗是，生魚片佐啤酒和清酒，

牛排佐葡萄酒，砂鍋魚頭佐高梁，滷鴨豬頭內臟等佐日本清酒，都

是令人響往，當然，還有白蘭地，這是我最喜歡之酒類，這些都是

小杯然後痛飲。

最近，我因隻身旅行，郵輪贈送我兩人份，免費牛排餐廳，另贈

一平紅酒，一瓶香檳，於是我就分別邀請愛女同餐，這些美女，有

的喝酒，有的不敢或是工作關係不許可，但都非常愉快，有些遊客

家庭，已經開始注意到這些工作認真，態度親切，高品質之年輕女

孩，邀請她們上特別餐廳用餐，以示感激，美加兩國慷慨富人甚多

請雞尾酒亦甚自然。

Dining at the Aqua Restaurant/Carlos Pueblo

Dining at the Aqua Restaurant/Carlos Pueblo

After all of those years of cruising with the same cruise liner, I switch

my dining restaurant habit from the Garden Café on Deck 12 to the

Aqua Restaurant on Deck 7 mid-ship for dinner and the Venetian

on Deck 7 backward because of Imelda, my favorite daughter on

board. She is the Maitre d’hotel, Maitre D for short means the owner

or manager of the hotel in France. She is assigned to manage the Aqua

at night, the breakfast at the Venetian in the morning, and occasionally

lunch at the Garden Café. It is such a joy to follow her duty for my

daily meal. She is such a charming, able, and kind person to get along

with and most of the guests as long as her staff agree with me.

Restaurants are the major part of the cruise ship operation. Aqua,

Venetian’s, Garden Café , and O’Sheehan’s are complimentary which

means free and no need to pay additional except some expensive menu.

Aqua and Venetian’s have had exactly same menu and kitchens. One

can be seated 350 while the other 450.  I would have a pot of hot green

tea to sit and observe the restaurant operation whole night till it is

closed. I have had some underwriting restaurants insurance during the

80’s. The owners used to invite me for business and gave me a free

lunch after 2 pm. They explained how the business operated, the seats

capacity, the turn over, and the volume of business daily, lunch and

dinner, etc. The cruise liner moves a small Texas township on board and

provides everything 24 hours a day for two week. It is amazing.

I have my compliment on her and her superior for her successful

management. I wish that one day on board, I can witness all three lady

Maitre D’s are operating Aqua, Venetian’s, and Garden Café

Simultaneously. They are all working on the same ship now except one

is off. Clarita of Venetian’s, Emilia at Garden Café, and Imelda at Aqua

and with 2,500 plus guests on board and we can see how efficient

they are in command. I must mention another daughter of mine, the

assistant Maitre D, Siti of Indonesia. I call her a Company Commander

and Imelda a Battalion Commander for their organized maneuver in

a busy restaurant.

I felt that I am old, as old as those old Cantonese in the Chinatown to

have a coffee together at a bakery till lunch time, then, off for Dim Sum

for lunch. I am the same difference to drink a pot of green tea for the

entire night in a restaurant.

水餐廳晚餐/莊峻華

水餐廳晚餐/莊峻華

一上船，有認出我之愛女，聞我提問曰，如今有三位女經理，抬頭

為法文，旅館主人或經理，兩線半制服，分別經營船上三大餐廳，

十二層之花園自助餐廳，是羅馬尼亞籍愛美尼亞主館，水餐廳在七

層船中，是愛女伊美達掌管，七層船尾之威尼斯餐廳，原為愛女克

拉莉達主管，剛下船休假，由一位菲籍男士接管，這位羅瑪先生，

聞我提問愛女，立即通知在馬尼拉之克拉莉達曰，克已知我在船上

，在聖湯姆士下船，我立即書信問候克，她有回信，提到幾位主管

同事，其時都是我之愛女，有一位她之摯友莉亞，正在大西洋星號

船上，返美途中。於是我開始在水餐廳用餐。

水餐廳較小，劃位桌與餐桌水平，不像威尼斯之豪華設計，劃位桌

下，就是階梯到餐桌面，侍者一排扶梯把站立，準備謢送客人就位

，水餐廳就是空檔侍者，劃位桌旁侍立，有時候我看，連經理都參

加帶位謢送。劃位小姐，多半侍者出身，幾乎都是我之愛女，安排

我座位，左邊是愛女凱瑟琳，右邊是愛女麥琳，凱原為巴西墨德諾

餐廳切烤肉助理侍者，剛升侍者，有一助理，就是愛女國英，兩位

主管一大聚會餐桌，還有四，五稍小餐桌，非常忙碌，麥剛從寶玉

號調來，是我認收雙愛女之一，後來劃位愛女，均嚷叫送我到麥琳

桌位。

過去搭乘此郵輪船隻，飲食多半在自助餐廳解決，有幾年，我是素

食，自助餐廳選擇較多，後來單身旅行較多，自助餐無需安排食伴

，其實餐廳也能詢問是否介意，與其他隻身旅客同桌，也是有趣安

排，我因此認識許多人。水餐廳客滿，非常忙碌，侍者群均是目不

轉睛，全神一貫，餐桌人用餐畢離去，兩換桌侍者前來，迅速更換

餐桌，餐巾和餐具，擺置捲巾，桌燈佈置等，一氣喝成，為時不過

一分鐘，那長女伊美達忙東忙西，她有一助理，印尼籍之愛女喜媞

，眼盯四方，指揮若定，男侍者部屬，環結聆聽指令，令畢散去，

我形容她像連隊長，伊美達像營長，指揮若定，真是一齣好戲。

我要求讓我飯後，續坐餐位，欣賞餐廳操作，有船餐廳總經理來，

我滿口讚揚曰，像是戰塲，經營得有調有理，總經理喜於臉色曰，

都是伊美達之寶貝，我說我真希望有朝一日，我能同時觀看這三位

女旅館主人，伊美達，克拉里達，和伊美莉亞，三位同時操作，花

園自助餐廳，水餐廳，和威尼斯餐廳，將是郵輪界一大盛況。