Sea ViewsFrom President and COO, Adam Goldstein

Sea Views Blog with Adam Goldstein

Guest Blog: From Brilliance to Oasis…a Crewmember’s Story

Recently someone posted that they would like to hear from a crewmember who will be serving on Oasis of the Seas. I asked Lisa Bauer about this and she knew immediately which crew she wanted to invite to write a guest entry. Lisa said this about Jacques de Kock: “For background, when I was on Brilliance of the Seas for Anchored in Excellence [Adam’s note: this is our 11 year old program where our executives visit every ship every year to meet with the crew and officers], he served us in Portofino. He was amazing. He had a great relationship with Captain Zini, and I was very impressed. He mentioned to me he was going to Oasis, but didn’t know which specialty he would be assigned. I asked him to investigate, and to tell me which one he wanted. He did his homework, and respectfully requested 150 Central Park. So, he was the very first waiter hired for 150!”

Jacques wrote [Adam’s note – there were no edits!]:

“My Royal Caribbean.

This is just something I would love to share with others regarding the Royal Caribbean Cruise line company. I am a crewmember currently onboard the Brilliance of the Seas and feel that it is important that I let all know how amazing the company is that I work for, as I am overflowing with gratitude. My name is Jacques de Kock, I am from South Africa. I have now been working for RCCL for almost two years.

I started in the RCCL company as skeptic as people would be joining a new company so far away from home. But as of my first day I am amazed more and more consistently. I started as an assistant waiter in a buffet restaurant called Windjammer Cafe on my first voyage. I was intrigued by the amount of training that was provided to me. After that I progressed to the main dining room as an assistant waiter. I soon learnt the “tricks of the trade” and was asked to help as an assistant waiter with a concept in the dining room called “My time dining.” I was overwhelmed and worked there for awhile.

As soon as I was confident enough with my knowledge I participated in the Waiter training program they offer, and soon after, when I returned from my vacation, I was promoted as a waiter. Not long after that I moved to a specialty restaurant called Portofino. I received excellent training and soon participated also in the hosting of an event called Wine Dinner pairing.

Now I am still working at Portofino for the next couple of days after which I will go on vacation and believe it or not, return to the new incredible engineering masterpiece, the Oasis of the Seas. On this ship I will be working in one of the most exciting new restaurant concepts that will leave people amazed. I know that this will be something everyone will be talking about. The ship itself is something that I know will set a benchmark for cruise ships to come, for a long time. I sometimes feel like I am overflowing with gratitude towards the company I work for, and I know all my guests recognize my confidence in what I see as, one of the best companies ever. And as if this is not enough, they are still creating career opportunities to thousands of people every year. Truly amazing. From here, who knows where I will reach in the next two years.”

7 responses to:
“Guest Blog: From Brilliance to Oasis…a Crewmember’s Story”

  1. frANK jAMES

    It soundls like Royal Caribbean international, has given you the chance to become the best. I like the fact that you can get permotions on the ship. I was also looking at the videos for Oasis Of The Seas, it going to be one spectacualr ship. Looks like a great place to start a career. All The Best in your travels.

    Frank James

  2. marie fisher

    I think you must be very special to have achieved what you have in such a short time. Look forward to dining with you on Dec.1,already made our reservations for 7:00 that evening. Hope you are our waiter! Best of luck and enjoy your vacation!

  3. Cruiseaholic

    Sounds like RCCL treats their employees almost as good as their passengers. Nice story.

  4. James

    We had a cabin steward named Ford on the Monarch of the Seas way back in 1999. Was just wondering if he was still with the company and what ship.

    He was awesome!!

    Thanks

  5. Cruisemates

    Hello Jacques…

    I hope Keriann treats you better than Gordon Ramsey treats his staff! In any case, Ii have a reservation for Dec 3rd abnd I look forward to trying the food and possibly having you as my waiter. Good luck to you on your journeys.

  6. JIm

    Jacques you waited on us on Brilliance last summer in Portofino and you are a fantastic waiter! We cannot wait to see you on Oasis this spring!

  7. jacques

    I am so happy with all the comments. I am now full underway with the restaurant and look forward to seeing everyone there. I am amazed at all the reservations placed already.

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  • Swim with dolphins i Swim with dolphins in Roatan, Honduras. 3 hours + 1 minute ago
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  • The banana toffee pa The banana toffee panini. Simple, sweet, sublime. Enjoy it this November at Michael's Genuine Pub. #MGPUB #quantumoftheseas ... 1 day + 3 hours ago
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  • See you soon. #oasis See you soon. #oasisoftheseas #cruise 2 days + 28 minutes ago
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  • The banana toffee panini. Simple, sweet, sublime. Follow the link our profile to see the full menu for Michael's Genuine Pub.
  • A taste of the Mediterranean. The Greek farro salad at Michael's Genuine Pub, made from the freshest ingredients available. (Follow the link in our profile to see the full menu.)
  • The ultimate comfort food: thick-cut potato chips with pan-fried onion dip. Coming this November to Michael's Genuine Pub onboard Quantum of the Seas. (Link to full menu in our profile.)
  • Love 150 Central Park? We're partnering with Michael Schwartz again to create his newest restaurant onboard Quantum of the Seas. All this week we're giving you a sneak peek of the menu (or follow the
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