Why so many complaints?

I've seen complaints about the food on QM2 and service issues. Is it because of unreasonably high expectations and lack of understanding between British and US customs?

I've found the food to be good on Carnival and NCL, so I can't believe that the QM2 is going to be worse. Obviously things go wrong in any ship restaurant.

Sent from my iPhone using Forums

Mostly the people who moan about food on cruise ships haven't got anything better to do. Maybe they just do it to sound superior in some weird way, pretending perhaps that they eat at top rated restaurants at home all the time? We've been on dozens of cruises with almost all the major lines and, apart from the odd issue, have found the food uniformly excellent, especially considering the sheer volume and variety produced each day. We have a more limited experience of hotels, but cruise ship food has consistently been superior in every way to that which we've experienced in hotels.

The QM2 is no different. We've spent around three months on board over the last few years and haven't had a bad meal. The meals at dinner aren't huge, but that suits us. You can always order more if you want it. The buffet is also excellent, especially since the re-fit, as is the Chef's Galley Italian venue at night. We've never used the additional charge venues - never felt the need to. Like wise the service. Yes, we've had the odd waiter who isn't quite as good as the normal standard, but overall it's excellent as well.

Haven't been with Carnival, but would say that the food on the QM2 was up a notch from our only cruise with NCL.

Frankly people who constantly moan about anything and everything on cruise ships need to re-examine their priorities and re-evaluate just how lucky they are to be able to do it.

Ok, this confirms what I thought. Thank you. I thought my dad was going to complain about the NCL food, but he ended up raving about it. This would be my 6th cruise since 1996, so I'm pretty much still a rookie compared to the Cunard crowd. Should be a fascinating cruise.

Sent from my iPhone using Forums

I have problems with the food on cruises but I recognise that's because I have food intolerances and am also very fussy about tastes and textures. I have problems at any restaurant. Even though I would not want to eat most of what I see, I think it is always beautifully presented and would be a great treat for people with fewer food problems.

My only complaint would be with the desserts. The names and descriptions sound wonderful but I am disappointed when I see them and generally feel that they are not worth getting fat for. I like intensity of taste, like raspberries and lemon, and the desserts are generally too bland for me. I don't bother with them. I don't often eat dessert at home so that is no loss. I make up for it at afternoon tea. ;)

..................

 

My only complaint would be with the desserts. The names and descriptions sound wonderful but I am disappointed when I see them and generally feel that they are not worth getting fat for. I like intensity of taste, like raspberries and lemon, and the desserts are generally too bland for me. I don't bother with them. I don't often eat dessert at home so that is no loss. I make up for it at afternoon tea. ;)

I couldn't agree more about the desserts, with a very few exceptions eg the crepes suzettes. We find them bland and rather synthetic tasting, however the restaurant ice cream is excellent.

The chocolate desserts are usually very good.

Don't know if it is just me, but on Cunard last October we had great service, wonderful food in the buffet but only adequate food in the MDR. I am comparing it to Princess and Holland America. It just wasn't the same quality, for example on the gala night it was half a lobster tail. I was left wondering if it is because of the different class of passengers and dining rooms for the grills. Whereas on Princess and HAL everyone eats together.

Don't know if it is just me, but on Cunard last October we had great service, wonderful food in the buffet but only adequate food in the MDR. I am comparing it to Princess and Holland America. It just wasn't the same quality, for example on the gala night it was half a lobster tail. I was left wondering if it is because of the different class of passengers and dining rooms for the grills. Whereas on Princess and HAL everyone eats together.

We were on RCI earlier this year. Lobster is now a couple of 'giant prawns' unless you pay about $40. They weren't that giant either :) All lines are cost cutting, unfortunately, but cruises are still fantastic value. Even on the same line though it varies between ships.

We were very happily surprised by the food on our crossing a year ago. Not that we had been disappointed in the past, quite the contrary. But, with the ongoing search for economies, that the levels had gone down in the eight years since we had last been aboard. And I had read the reviews.

And we were delighted by the food. Yes, one night, I wasn't really hungry and feeling up to par. None of the options looked tantalizing and I left most of the plate. I was unaware of the always-available options which are unlisted in the menu, and the waiter asked if he could bring anything else and I declined. (I wasn't really feeling 100%). Aside from that ONE evening, it was wonderful.

Yes the food is basically old-school "country club" fare. (And the per-diem food cost budgets for Cunard are likely about 50% higher than NCL and 40% higher than Carnival, although that's only one of many considerations). We recently cruised on Celebrity, which touts itself as a premium foodie line. While the Celebrity menus looked great, what was delivered on the plate was often quite different. (Not bad - it almost always was delicious, but was NOT what was promised) Also, on our cruise, the sommelier was horribly overworked and gave horrible service.

In contrast, the menus on our QM2 crossing had many old-school favorite preparations. No surprises - either in the menu planning nor in the preparation. And service. We had excellent service from attentive staff at a delightful table for two on the second level. Portions are not large, but for us and most of the passengers, I suspect, they were just about perfect - especially if I'm to have room for dessert. Of course, you can order multiple items and request another serving, if you wish. (And, by the way, the portions on Celebrity were equally small.)

About the other items which can be ordered, but aren't listed on the menu... (I got scolded here earlier by referring to it as a "secret menu") There are some items, which aren't listed on the Britannia menu but are always available by asking your waiter: Chicken breast, salmon, steak, caesar salad, and shrimp cocktail starter.

In summary, for us, food in the QM2 Britannia Dining Room has been delicious, with menus and portions that meet our preferences. Is it served with formal settings? Yes. Is it a gourmet meal? No.

How does it compare with other lines? In this most subjective category, I put them with the premium mass-market lines. Equivalent to Princess, HAL, Celebrity (but different), and often comparable to the best of Royal Caribbean and Carnival (but different). Not on the same level as true luxury lines like Crystal or Regency - except in Queens Grill, which is a very different experience.

Except lunch. For some reason we usually aren't crazy about their lunch menus.

- Mark

I agree with those who say that the food is generally excellent, but national tastes do vary and Cunard like other high quality operators has to consider so many varied tastes and preferences. I tried the South Asian specialty venue after the re-fit; the space was superbly set off, the wait-staff excellent and the food absolutely first-class. Hooray for Cunard!:D

My only complaint would be with the desserts. The names and descriptions sound wonderful but I am disappointed when I see them and generally feel that they are not worth getting fat for. I like intensity of taste, like raspberries and lemon, and the desserts are generally too bland for me. I don't bother with them. I don't often eat dessert at home so that is no loss. I make up for it at afternoon tea. ;)

I wonder if it comes down to the tradition of the baker. I recall, years ago, I worked in an institutional kitchen with a baker who was Swiss, formally trained in Europe, and had worked at great hotels (and was the baker for Neil Armstrong and the first astronauts who had to spend their first few days after return from the moon in air lock quarantine). Anyway, he worked in this kitchen in semi-retirement. All of his items looked luscious, but had no flavor whatsoever.

Since then, I've noticed that many European cakes and pastries look great, but to my American palate often seem dry and underflavored. Especially the more German ones (French pastries are a world unto themself, I think). I suspect because they were commonly eaten with a cup of strong coffee.

Truth be told, I often opt for a tart sorbet. ....followed later by a scotch in the Commodore Club. Which, while it may not be dessert, is certainly yummy.

I like the idea of a Scotch for dessert! Must remember to call it like that!

I also agree with comments about desserts in general. And not only for Cunard...

The stuff looks tempting on paper, but tends to be a disappointment.

Mousse-y, creamy, foamy stuff in various shades of pastel, overly sugary and thick icings and frosting.

Particularly on buffets items such as cakes look really nice, but I don't take anything anymore. I know that I take a bite and leave the test on the plate.

The art of patisserie is a very very specialised one. A good pastry chef is rare to find. A "regular" chef is often not adequately trained in desserts and this area is a bit neglected.

Even at many land based restaurants, desserts are mostly a disappointing after thought.

If however go one one of these ships galley tours, you'll see a few Asians do some beautiful fruit carvings and spectacular sugar works, but the actually eatable items are churned out by the junior staff who have drawn the short straw.

People like to complain...

I couldn't agree more about the desserts, with a very few exceptions eg the crepes suzettes. We find them bland and rather synthetic tasting, however the restaurant ice cream is excellent.

I had Wonerful soufflés and creme brûlées last time I was on the Queen and am looking forward to More

Sent from my iPad using Forums

Maybe they just do it to sound superior in some weird way, pretending perhaps that they eat at top rated restaurants at home all the time? .

I've had people tell me the food is not very good also and that's the conclusion I came to, i.e. what do you normally eat at home then ? I suspect they are trying to imply they eat in top class restaurants every night whilst at home.

Having said that, I found the food on the QM2 not as good as the QV. You could not complain about it, but it was not the same standard.

I think you will find the same conversation about slipping standards and cost cutting measures on every board for cruises on here. Even on the lux lines people are saying the food is not as it used to be. Whilst the cost of food stuffs and labour are going up, and we come to expect more and more there has the be a breaking point.

People like to complain...

People like to discuss. I don't see any real complaints on this thread, only a discussion of our own tastes and an exploration of the issue.

I think you will find the same conversation about slipping standards and cost cutting measures on every board for cruises on here. Even on the lux lines people are saying the food is not as it used to be. Whilst the cost of food stuffs and labour are going up, and we come to expect more and more there has the be a breaking point.

Exactly. Value for value should not be hard to understand. In a world of escalating costs for providers the prices we pay have to cover those costs - or standards have to slip to make up the shortfall.

People like to complain...

People like to discuss. I don't see any real complaints on this thread, only a discussion of our own tastes and an exploration of the issue.

I think Underwatr was answering the question posed !

I haven't seen much complaining about food but remember it's very subjective.

Yes, for some reason my browser tricked me into believing I was the first one to respond to the OP, so I just answered the question..

But here's the deal. As anyone who has taken the free galley tour can figure out, food service in Britannia (or in the main dining room of any mass-market line) is banquet service; you're not getting a meal prepared specifically prepared to your order as you would in a fine dining restaurant. Cold appetizers and salads are plated in advance and while hot entrees may be plated to order they're prepared en mass. Special orders are possible but they take special handling in the galley.

This isn't a complaint - it's just an observation that could help set a proper expectation. It's a very high standard of banquet service, but it's banquet service.

You know what...if I don't have to cook every night I'm a happy camper. I can pretty much always find something to eat, even if its a plate of various appetizers and a nice glass of wine.

I've seen complaints about the food on QM2 and service issues. Is it because of unreasonably high expectations and lack of understanding between British and US customs?

 

I've found the food to be good on Carnival and NCL, so I can't believe that the QM2 is going to be worse. Obviously things go wrong in any ship restaurant.

 

 

Sent from my iPhone using Forums

Hi Steve. Have you not also seen praise for the food and the service on QM2? Scroll up and you will see praise and some reasoned responses.

Just my personal opinion, but I'd hate to see opposing views trashed - after all, this is Cruise Critic, not cruise cheerleaders.

Bon voyage,

Salacia

Food on cruise ships.

Been cruising since 1989 mostly on Celebrity and now Cunard. Travel extensively on business.

Whether on ships, in chain restaurants etc - all most all food delivery has been "corporatized" with the able assistance of Sysco corporation and like. Their trucks are everywhere including provisioning in Ft Lauderdale, Valparaiso, etc.

Whether on cruises, or at my local Panera Bread - have noticed a significant increase in the cheapening of food ingredients everywhere - use of bread pastry not butter pastry in danishes, use of industrial puff pastry shells to cut down on the amount of meat/egg provided in entrees, use of coffee creamer instead of real half and half, use of "prem" like meat substitutes, par baked bread stuffs, a few examples.

This works amazingly well for corporations - more profits and easier ingredients which have more consistency and less spoilage.

It however downgrades the product offering to the customers - especially those who patronize over a long period of time - they are best positioned to evaluate changes and report same.

We no longer patronize Celebrity for many reasons; but on that line the cheapening of food offerings was very pronounced. I no longer patronize many former favorite restaurants due to their cheapening of product while having large price hikes well beyond the rate of inflation.

Most people do not mind price increases to cover inflation and profit enough to keep in business - but the price hikes I have seen in cruising and restaurants, combined with nickle and diming, reduction in choice and variety, elimination of former food ingredients and replacement with cheaper items - not acceptable and my business is withheld from said companies.

Each consumer has to decide for themselves if the product offering works for them

On any cruise, I have started ordering vanilla ice cream for dessert in MDR. Always good, just right!:cool:

I agree with those who say that the food is generally excellent, but national tastes do vary and Cunard like other high quality operators has to consider so many varied tastes and preferences. I tried the South Asian specialty venue after the re-fit; the space was superbly set off, the wait-staff excellent and the food absolutely first-class. Hooray for Cunard!:D

As long as the Haggis is good on Robert Burns birthday, I'll be happy. I'm American & I like the stuff. My partner who's Chinese "thumbs" his nose at it. Rather amusing considering his diet that includes "Chicken Feet" & eating just about any part of a Pig..from the snout down to the tail.