Most of the major global shipping lines CMA-CGM, Canada Maritime, and Bank Line offer paying passengers to hop on one of their lines. As a paying passenger you are accommodated in guest cabins and have access to most areas of the ship.
Captains and crew spend a lot of time on the water, and they are usually happy to have a fresh face walking around their workplace, meaning that they may even invite you to eat with them, give you tours of the ship and maybe even have you over for an Officer’s happy hour.
Now, to understand how to be a proper snob, you must understand two things about taste:
1) Taste is a bell curve.
2) Nobody fucking knows what they're talking about.
The first point is easy; you don't taste everything all at once. There's actually a rise and flow to the taste process, starting from when the food touches your tongue, building to the intense mid-section, and then dropping off into an aftertaste. In the case of a McDonald's hamburger, what you'd taste first would be the squishiness of the bread and the oversalted burger, rising to the chewy dog food of the burger itself as you mash it around, ending with that greasy oil slick that coats your throat at the end.
You may never experience this yourself, but trust me when I say that it does happen. You just gulped some whisky, but the foodies experienced a three-act play in their tastebuds. So you must be aware of this flow.
The second part involves understanding that taste is an intensely personal experience, which is to say that you can say pretty much anything and nobody knows any better. In fact, unless you're drinking with a sommelier who knows what she's doing - in which case let her tell you what's in it and nod a lot - then everyone is afraid that maybe they're the ones who don't know what they're doing.
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