Working on ships, what can u say about flair in ships? How about bartending in general?

Is it
easier to work in ships or landbase?

- Flair in the ship is now becoming a rule rather than an exemption. My point is, more and more flair
bartenders are getting jobs because of their extra skills as compared to a bartender who can't flair. In my
present company, for example, they realized the importance of competing with the shoreside
establishments like in Las Vegas so the company finally decided to bring the concept of flair bartending in
ships thus they added the concept of the Martini Bar which is actually a flair bar. Apparently, bartending in
ships is way more different in a landbase bar or restaurant although the same basic knowledge and skills
have to be acquired first in order to succeed as a bartender. Like in a chain restaurant, the bartenders
creativity in preparing cocktails can sometimes be limited because of the company rules and standards.
However, this shouldn't stop anyone from pushing the envelop because like any other profession
bartending is a continued process of learning, of trial and error. Now, working in cruise ships as compared
to any landbase establishment is not an easy job. It is more demanding; involves longer hours and a lot of
'special cleaning' most especially in the US ports where the United States Public health inspectors get
onboard the ship to check whether the standards on sanitation and safety of the ship are followed and
met. It is a grueling job being in the cruise ship too because of the trainings and the drills that all crew
members have to undergo throughout the contract.
WE HAVE ALWAYS PROCESSED OUR FOOD; this is an activity that is uniquely
human. We cook our food—that is one type of processing–as well as ferment, grind,
soak, chop and dry. All of these are types of food processing.

Traditional processing has two functions: to make food more digestible and to preserve
it for use during times when food isn’t readily available. Nutritious, long-lasing
processed foods including pemmican, hard sausage and old-fashioned meat puddings
and haggis, as well as grain products, dairy products, pickles—everything from wine
and spirits to lacto-fermented condiments. Farmers and artisans—bread makers,
cheese makers, distillers, millers and so forth—processed the raw ingredients into
delicious foods that retained their nutritional content over many months or even years,
and kept the profits on the farm and in the farming communities where they belonged.

Unfortunately, in modern times, we have substituted local artisanal processing with

factory and industrial processing, which actually diminishes the quality of the food,
rather than making it more nutritious and digestible. Industrial processing depends upon
sugar, white flour, processed and hydrogenated oils, synthetic food additives and
vitamins, heat treatment and the extrusion of grains.