MANILA, Philippines - They make our beds and they bake our breads. They stir our drinks and they swirl our sweets. They tempt our palates and they take our photos. They tinker with knots and bolts in the engine room and even switch on the theater lights. They anticipate our requests and attend to our needs. And ahhhh, they soothe our aches and pains.
These are the ladies and gentlemen of the high seas – and they are all Filipinos.
On a recent nine-night sail aboard the cruise liner Diamond Princess, where we dropped anchor at some of the ancient capitals of Japan, we took a detour to avoid a mega typhoon, thus gaining a day at sea.
We had endearing chats with some of the Filipino crew – you can’t miss them, not when they comprise over 60 percent of the entire staff. They opened their hearts and shared their inspiring stories.
Lunilo Larracas, stateroom steward
Starting as an assembler in manufacturing, he jumped into the kitchen and trained as a cook. Two years later, he became a stateroom steward. Homesickness is his prime challenge. However, he enjoys interacting with passengers.
He exhibited his talent and passion for animal towel folding during a demonstration at the Atrium. His favorites are giraffes and elephants, both original creations. He hopes someday to publish a how-to book to share his magic.
Teody Tornito, customer service agent
“Good earnings plus visiting places you only read about,” he admits are the bonuses of the job.
“Working abroad is quite hard and work-related complaints add up to such difficulties. But I have accepted the fact that it’s all part of the job,” he certifies.
Like most fathers at sea, he looks forward for his children to complete their studies and eventually retire to a vegetable farm.
Bernard Saligao, manager
A veteran of several cruise lines, he is the first Filipino manager in the Princess Cruises flotilla.
Though he says the downside of the job are the long hours, he agrees that “it is absolutely compensated with tours in amazing cities and retail therapy, usually for shoes during free time on land.”
On extended holidays, he is a makeup artist and has participated in the past Philippine Fashion Week. When finally back on land, he is determined to take up refresher courses in London and bring the industry to new heights. “But meanwhile, I’ll pamper and beautify whoever drops by the Lotus Spa,” he assures.
Ryan Balanza, waiter
A son of a seafarer and a stepson of a seaman, no one was surprised when he responded to the call, first with a Japanese cruise liner and eventually with Princess Cruises.
“The feeling of emptiness of being away is no joke and yet I believe in better economics is for a better life. And I remind myself it’s not going to last forever,” he says.
“I aspire for my four kids to graduate from college. Then, I imagine myself to be my own boss in a spa with emphasis on wellness,” he states.
Hice Yelo, senior photographer
He trained as a medical technologist and radiologist yet in his spare time, he covered events as a photographer. Then one light bulb day, he applied at Magsaysay Maritime and immediately shipped out.
“Traveling to the different corners of the globe – life on board is a series of rewards day after day,” he enthuses. “Irregular hours on the job are the real ho-hums, but like so many things in life, I adjusted to it.”
“As a boy, my favorite toy was a gondola. I dreamt of visiting Venice, Italy. Wish granted,” he joyfully concludes.
Martin Galera, supervisor
He began as a bar attendant with the Baguio Country Club. “This was my very first introduction to the wonderful world of drinks and conversations, more drinks and confessions,” he says.
“When one’s contract is done and gladly heading home, while sincerely hoping soon to receive documents for the next assignment at sea – these are God-sent moments,” he acknowledges.
Saniata Ochoco, service agent
“After I’ve patiently listened to all the concerns and complaints and I believe I’ve done my best to please the passenger and yet it is still not good enough for the guest who has instantly become intolerably unreasonable and unbearable, I take a deep, deep breath and just smile, and try even harder to win them over,” she sighs. “It is not easy but….”
She is engaged to “a to-die-for of a prince,” who is also with the Princess Cruise Lines. She blushes, “Hopefully in our next contracts, we can be in one ship.”
She adds: “Whenever I think of my two older daughters both happily married and gainfully employed, plus the youngest, soon to graduate from college, I whisper a prayer of gratitude.”
Nori Bulan, bartender
Though his first job was at a disco, he knew early on he wanted to be behind a bar. Initially hired as a bar utility man courtesy of Magsaysay Maritime, he reminded himself to excel, and promotions came one after the other.
“I was more than glad to be home when the giant typhoon (Yolanda) struck. It was far from having a vacation, but I would not have wanted to be anywhere else,” he admits. “Materially, we lost everything. Thankfully, our family suffered no fatalities. The entire experience made me realize that there are still genuine blessings amidst misery and almost total hopelessness.”
“Whenever I’m home, I do most of the errands that are essential to daily living. I find great satisfaction in being able to continuously tinker around the house,” he adds.
Adonis Asuncion Amar,assistant waiter
He worked at the Sofitel Philippine Plaza Manila’s room service division, which coincidentally was his first ship board assignment.
“Nothing negative about my work. I like it. Compared to the other jobs, my present one is truly God sent,” he says.
A proud owner of a pwesto in a market, his plans include a piggery and a mini grocery.
Reden Dalagan, ice carver
A wood carver by profession like so many in the town of Paete in Laguna, he tried his hand at ice carving and has not looked back.
“The best part of being away is the prospect of going home,” he says. “It keeps you going.” Though he misses family milestones, he and his wife have proudly produced a computer engineer, with two other children pursuing courses in computers. “It would have been difficult had I not been away,” he admits.
Reynan Cagayat, ice carver
Whenever his masterpieces are admired, he concedes that it warms his heart and makes his day.
Being a realist, he embraces the many downsides of missing events with the family. “You’ll get over it if you like your job, enjoy the company of other crew members and know full well your family is provided for,” he says.
With hopes of his children having good paying jobs soon, he reaches out for a peaceful life raising chickens in a farm in Bicol.
Aurora Roldan Mangabat,casino cage head
The childless young widow did a pilgrimage to Magsaysay Maritime Corp. “All I wanted was to get on the ship but I didn’t even get to first base. Reason: I was over age. Totally broken hearted, a security guard showed some concern. Upon learning of my ties with a bank, he instantly disappeared, only to quickly return with excellent news followed by an interview.
“As the overall finance officer of the ship’s casino, I do what I have been trained to do. I love my job. I am comfortable with numbers. This is my planned life – in action.”
She has not closed the book on finding someone to grow old with. “However, if God has other plans, I always have my family of seven siblings. I will never be alone and forever be surrounded with love.”
Aries Manga, bar steward
Right after graduation, he envisioned a life in sales. But he registered with the Magsaysay Institute of Hospitality and Culinary Arts and “I knew I found my place in the sun.”
With dreams of being a bar manager someday soon, he does his best. “I always go that extra mile,” he says. “And a smile is what I receive in return. That’s more than I can ask.”
One day, though not so soon he prays, he envisions having a dimsum restaurant. He Skypes with his wife and young daughter whenever he can.
Nilo Palma, executive chef
When he was initially assigned to the galley, the young apprentice knew this was going to be his world. He joined other cruise lines, had some productive years at Maxim’s in Manila and still more enriching time as a professor in a culinary school.
“I have to make the crew happy before they can make everyone else on board happy. And judging from the genuine smiles that greet passengers all day and all night, what can I say?”
An admirer of French cuisine, he admits he prefers dried adobo with peppercorn plus boiled eggs. He looks forward to having a farm either in Mindoro or Roxas where, surrounded by tropical fruit trees, he will breed and raise chickens.