Day 4 on the Voyager of the Seas - Galley Tours, Brunch and Evening Entertainment
Day 4 aboard Royal Caribbean’s Voyager of the Seas took us deep into the parts of the ship most guests never see! We were invited on an exclusive behind-the-scenes galley tour, exploring the massive kitchens that keep thousands of guests fed every day. After that, we enjoyed a special brunch experience, complete with incredible food, great service, and a peek at how Royal Caribbean serves so many people at one time.
The evening wrapped with more onboard entertainment that continues to prove why Voyager of the Seas is still one of the most fun ships sailing today.
Secret Views and Chef Secrets: A Day at Sea on Voyager of the Seas
Sometimes on a cruise, the best plan is to have no plan at all. On our fourth day aboard the Voyager of the Seas, Carrie and I decided to split up for a bit of "me time."
While Carrie was on deck getting some much-needed R&R with a book, I spent the morning doing what I do best: content creation! I was running around shooting ship tours and room tours (keep an eye out for those links below). But even though we took it easy, the things we did do were absolute highlights.
How to Find the "Hidden" Helipad on the Voyager of the Seas
If you’ve done your research, you know the helipad offers the best forward-facing views on the ship. But finding it is a puzzle. If you look at the map, it’s on Deck 5—but you can’t get to it from Deck 5.
The Pro Tip:
Head to the outdoor deck on Deck 4.
If you’re on the Port side, hang a right toward the stairs. If you’re on the Starboard side, hang a left.
Head up those stairs, follow the path forward, and climb one last small set of stairs.
Warning: It gets incredibly windy up there, so hold onto your hats—literally!
Behind the Scenes: The Galley Tour
Carrie and I reunited for a look behind the curtain of the massive kitchens that feed 4,000 people three times a day. As someone who worked in kitchens as a teenager, it felt familiar, but the scale is just mind-blowing.
The Coolest Things We Learned:
The "Scarf" System: You can tell a chef’s rank by their scarf color. Yellow is a trainee, Blue is a veteran of at least one contract, and Red is the "boss" of a specific station like the steak line.
Eco-Friendly Tech: They use bacteria to break down food waste into a bio-friendly slurry. It’s high-tech, efficient, and honestly pretty fascinating.
The Best Kind of Brunch
Part of our galley tour included a private brunch. Carrie went for the "unch" (Seafood Pasta), while I leaned hard into the "br" with strawberry-topped waffles, French toast, and a side of bacon.
Joe’s Take: Was the tour worth the extra cost? Absolutely. Getting to see the logistics of how they keep thousands of people fed while enjoying a top-tier meal is a win-way in my book.
Dinner & A Show (Sort Of)
Dinner in the Main Dining Room featured Coconut Shrimp for Carrie and a New York Strip for me. The steak was a perfect medium-rare, though Carrie’s grilled chicken portion was so massive it seemed to actually grow every time she took a bite.
We capped the night at the Royal Theater for "Music and Pictures."
The Talent: The singers were spectacular.
The Take: Honestly? It felt a little dated. Much like the Broadway review earlier in the week, it was front-loaded with old-school tracks that didn't quite connect with us. Even the songs we knew were done in a "show-tuny" style that wasn't really our vibe.
What's Next?
That was a wrap on Day 4! It was a shorter day, but it gave us the energy we needed for what comes next.
Next Up: Our final day aboard the ship and our Perfect Day at CocoCay. You do not want to miss this one—it’s packed from start to finish.
Join the Conversation:
What is your favorite onboard activity? Or, if you haven't cruised yet, what’s the one thing you’re dying to try? Let me know in the comments! Even a simple "thumbs up" helps the channel grow.
Until next time, whatever you do, make it magical!
