Don't know if this has anything to do with it either but I'll throw it
out there. I know they used these shorter cruises to break in new
hires. They uses these ships for training. Then when their first
contract is up and they get offered another job they move to one of the
"new, longer sailing" ships. I was told this by several Carnival
employees. So if the shorter cruises are a training ground them that
might explain the food quality & quality in general. New Chefs in
training?