1966 Spring Mediterranean Cruise

19 May Deck Buffet Luncheon Menu

This text transcript shows the range of menu items, including hot food, that was served on days at sea when it was fine enough to lay on a deck buffet. These meals were only ever hosted on cruises and on days when the weather was clement enough for passengers to carry their own food, if they wished to.

Generally, what would happen is that a number of waiters from both restaurants would be delegated to set up the feast on the starboard side of the Promenade Deck. Once all beautifully laid out on crisp white cloths, a number would be assigned to the service behind the buffet, while others carried passengers’ trays, served iced drinks or did general housekeeping behind the scenes.

Whilst tables were available in the Garden Lounges on both sides of the Promenade Deck, many passengers preferred to enjoy their meal al fresco behind the Verandah Café up on the Boat Deck, which was mostly why waiters were on hand to carry trays up and down the companionways.

So efficient was the organisation of Deck Buffets that within 20 minutes of the service ending, you'd be hard-pressed to realise that it had happened at all. The only sign being a small fridge tucked away beside a crew entrance leading to an internal pantry. This menu was served the day after leaving Valetta, whilst Caronia was heading for Alexandria, Egypt.