Change in Service Practices on RCCL

Having been on the EOS sailing after the worst case Noro virus epidemic and experiencing firsthand the steps that were taken to ensure that it did not reappear on my sailing, I honestly think that if at least two of those steps were made standard on every sailing we would not see as many new and repeat occurrences of Noro.

Self-service in the Windjammer for the first 48 hrs after boarding (the incubation period for Noro) should be eliminated.

Condiments, salt, pepper, etc. in all dining areas should be packaged and disposable for the first 48 hours after boarding.

People are arriving from all over, many of which have been confined in other spaces where Noro can flourish, ie. airplanes, buses, the terminal itself, etc.

These two steps, while certainly not a cure-all protocol, would cut down on the potential for exposure to the Noro-virus.

Though it would cost RCCL to make these the standard protocol on their ships, in the long run, I think they would save money by not having to shorten cruises, do CDC deep-cleaning after a sailing, and issue a refund to so many people for being confined to their staterooms because of an outbreak.

What do you think? Any other suggestions?

I would have thought with all of the media exposure and concerns about Noro that this thread would have had even a little bit of interest...lol.

I was interested in seeing how people would feel being initially inconvenienced if that would help ensure them a healthier cruise experience and if anyone had any other ideas.

Every year for as long as cc has been around nv threads appear between dec and early spring. Its not breaking news. All the cruise lines have great policies in place

http://boards.cruisecritic.com/showthread.php?t=563731&highlight=noro

I agree with the OP; buffet service should be done by crew members and condiments limited to pre-packaged single serve design. Other cruise lines do this as a DEFAULT, not as a response to Noro.

I was recently on a Princess ship that the entrance to the buffet also had vestibules with hand washing sinks. I believe Disney offers "insert hand here" type automatic hand washers. I am surprised ultraviolet light machines are not used at the entrance to restaurants on any cruise ship when the technology is proven and exists in workable fashion.

While these may not eliminate norovirus finding their way on to ships they are practical solutions that very well may reduce or eradicate norovirus flare ups and are good practice.

We did a Holland America cruise last November and in their buffet the food was served (.not self service) for the first 48 hours of the cruise...this ship had not had a Noro issue...there was a sign stating that this was standard procedure...

I don't require RCI to do more than they do. I wash my hands frequently and sanitise everywhere. I take responsibility for my own good health. I carry sanitiser with me 24/7. Ashore. As well as on board. It's a fellow passenger's state of hygiene that needs addressing. It would not inconvenience me in the least if they did away with self service buffet.

I think you're recommendations make sense, but I'm not sure that it would be enough to really stop a noro outbreak that was bound to happen anyway. Think of all the other surfaces / areas it can spread... elevators, hand rails, casino, etc. I think the lines do an excellent job cleaning and trying to control it, but there's only so much you can do when one or more people bring it on board with them.

I think you're recommendations make sense, but I'm not sure that it would be enough to really stop a noro outbreak that was bound to happen anyway. Think of all the other surfaces / areas it can spread... elevators, hand rails, casino, etc. I think the lines do an excellent job cleaning and trying to control it, but there's only so much you can do when one or more people bring it on board with them.

It's been done on HAL for as for at least 20+yrs on the sailings I have done with them and despite the normal seasonal outbreaks that occur every year, I can't remember them ever having the magnitude or occurrence of outbreaks that other cruise lines have. I could be wrong though...I am old and my memory isn't what it used to be

...lol

It's been done on HAL for as for at least 20+yrs on the sailings I have done with them and despite the normal seasonal outbreaks that occur every year, I can't remember them ever having the magnitude or occurrence of outbreaks that other cruise lines have. I could be wrong though...I am old and my memory isn't what it used to be

...lol

Actually HAL had 2 outbreaks back to back this year alone on the same ship. It's not just Royal.

http://www.cdc.gov/nceh/vsp/surv/gilist.htm#2014

Actually HAL had 2 outbreaks back to back this year alone on the same ship. It's not just Royal.

 

http://www.cdc.gov/nceh/vsp/surv/gilist.htm#2014

I stand corrected...darn that dementia.

Having been on the EOS sailing after the worst case Noro virus epidemic and experiencing firsthand the steps that were taken to ensure that it did not reappear on my sailing, I honestly think that if at least two of those steps were made standard on every sailing we would not see as many new and repeat occurrences of Noro.

 

Self-service in the Windjammer for the first 48 hrs after boarding (the incubation period for Noro) should be eliminated.

Condiments, salt, pepper, etc. in all dining areas should be packaged and disposable for the first 48 hours after boarding.

 

People are arriving from all over, many of which have been confined in other spaces where Noro can flourish, ie. airplanes, buses, the terminal itself, etc.

These two steps, while certainly not a cure-all protocol, would cut down on the potential for exposure to the Noro-virus.

 

Though it would cost RCCL to make these the standard protocol on their ships, in the long run, I think they would save money by not having to shorten cruises, do CDC deep-cleaning after a sailing, and issue a refund to so many people for being confined to their staterooms because of an outbreak.

 

What do you think? Any other suggestions?

The success that HAL has had with its practices within the first 48 hrs. bode well for other cruise lines adding that practice to their standard operations....and it would be fine with me. It would be fine to have servers in the WJ on embarkation day, as well as the next one.

I could have self serve salt, pepper etc, in all dining areas for the entire cruise, if it would help to minimize health problems on board.

But people touch many many surfaces, beyond those that these items target. PEOPLE need to come on board healthy, be honest about their health when getting on board, and then WHEN ON BOARD take reasonable precautions (like washing properly and OFTEN) while on the ship.

They can go back to their bad habits when they get home.

I don´t think Noro is such a bid deal. Yes the media and places like CC will blow up stories about it on cruise ships, but the Grand scheme of cruising it´s not a big deal. Noro is a way bigger Problem at other places on land.

Personally being served at a buffet defeats the purpose of going to a buffet IMO.

Making it the Standard procedure would be Overkill. Yes we hear a lot about those few affected saillings, but the vast majority just nothing happens.

My vote is clearly leave it like it is. There is no way of preventing a Noro outbreak.

I stand corrected...darn that dementia.

It is not dementia . It is Damedia , that spreads gloom and Doom stories even if they are not big news, they make it big news.

It is not dementia . It is Damedia , that spreads gloom and Doom stories even if they are not big news, they make it big news.

The dementia is mine. But I love your word play!:D

PEOPLE need to come on board healthy, be honest about their health when getting on board.<snipped>

Unfortunately some people become infected in the plane or the airport flying to the cruise. The virus has a two day incubation so one might feel just great when boarding and not show symptoms until a day later.

I don't require RCI to do more than they do. I wash my hands frequently and sanitise everywhere. I take responsibility for my own good health. I carry sanitiser with me 24/7. Ashore. As well as on board. It's a fellow passenger's state of hygiene that needs addressing. It would not inconvenience me in the least if they did away with self service buffet.

One problem with this, they push the alcohol gels on us, BUT they do not kill the virus that causes noro. My doctor laughed and said good old fashion soap and water is the only way to go. Now I'm thinking since I wash before I go in maybe after I put my plate on the table we should go back and wash our hands again before eating. My family would just have to take turns so some one stays with the plates. It's worth the few minutes to keep from getting sick.

Unfortunately some people become infected in the plane or the airport flying to the cruise. The virus has a two day incubation so one might feel just great when boarding and not show symptoms until a day later.

Yes, and there are always those who despite either feeling ill or having been ill will not admit it either because they fear not being allowed to board or simply think "it's no big deal." Then, of course, there are those who know they are ill, know they should not board but do not have travel insurance and don't want to lose the money they paid for their trip.

Actually HAL had 2 outbreaks back to back this year alone on the same ship. It's not just Royal.

 

http://www.cdc.gov/nceh/vsp/surv/gilist.htm#2014

The success that HAL has had with its practices within the first 48 hrs. bode well for other cruise lines adding that practice to their standard operations...

Well, except as noted earlier that hasn't necessarily made a difference for HAL.

Sent from my Galaxy S4 via Tapatalk

I don't require RCI to do more than they do. I wash my hands frequently and sanitise everywhere. I take responsibility for my own good health. I carry sanitiser with me 24/7. Ashore. As well as on board. It's a fellow passenger's state of hygiene that needs addressing. It would not inconvenience me in the least if they did away with self service buffet.

:):)

Personally being served at a buffet defeats the purpose of going to a buffet IMO...

Well, I don't normally agree with Paul but I do agree with this statement. :) Any buffet anywhere, land or sea, carries the risk. Simply going to the rest room to wash your hands after getting your food and before eating helps in the prevention of the spread of Noro. However, having said that, you still touch the back of your chair to sit down, you still use the cutlery, you still drink from the glass...

.

I don´t think Noro is such a bid deal. Yes the media and places like CC will blow up stories about it on cruise ships, but the Grand scheme of cruising it´s not a big deal. Noro is a way bigger Problem at other places on land.

 

Personally being served at a buffet defeats the purpose of going to a buffet IMO.

 

Making it the Standard procedure would be Overkill. Yes we hear a lot about those few affected saillings, but the vast majority just nothing happens.

 

My vote is clearly leave it like it is. There is no way of preventing a Noro outbreak.

It would be a very big deal, if you were lying in bed in your cabin, instead of enjoying yourself on your cruise.

No, I don't think that being served at the buffet defeats anything. Maybe they should do it all of the time. Crew handling the serving spoons and tongs with gloved hands, is alot safer than folks with unwashed hands touching them. Yes, noro is a problem on land, but folks can recouperate at home. On a ship, ill passengers are confined to their cabins, or walking around spreading it if they don't report their illness

I don't require RCI to do more than they do. I wash my hands frequently and sanitise everywhere. I take responsibility for my own good health. I carry sanitiser with me 24/7. Ashore. As well as on board. It's a fellow passenger's state of hygiene that needs addressing. It would not inconvenience me in the least if they did away with self service buffet.

Washing your hands is the best defense. The following excerpt came from an article published in the New York Times Jan 14, 2014 issue. They are usually spot on with their info:

Studies show that alcohol-based sanitizers, particularly those with 60 percent ethanol or more, can reduce microbial counts on contaminated hands and reduce the spread of some strains of the flu. But against norovirus, the severe gastrointestinal illness gripping many parts of the country, they may be useless.

Some viruses, like influenza, are coated in lipids, “envelopes” that alcohol can rupture. But non-enveloped viruses, like norovirus, are generally not affected.

Bleach is effective against norovirus, and can be used to decontaminate countertops and surfaces. And for people, the best strategy may be washing hands with plain old soap and water.

In 2011, the Centers for Disease Control and Prevention studied 91 long-term care facilities. During the winter of 2006-07, they identified 73 outbreaks, 29 of which were confirmed to be norovirus.

The facilities where staff members used alcohol-based sanitizers, were six times more likely to have an outbreak of norovirus than the facilities where the staff preferred using soap and water.

The C.D.C. says that as a means of preventing norovirus infection, alcohol-based sanitizers can be used “in addition” to hand washing, never as a substitute.

THE BOTTOM LINE

Hand sanitizers can reduce the spread of some viruses, like the flu. But against norovirus they are largely ineffective; better to use soap and water.

One problem with this, they push the alcohol gels on us, BUT they do not kill the virus that causes noro. My doctor laughed and said good old fashion soap and water is the only way to go. Now I'm thinking since I wash before I go in maybe after I put my plate on the table we should go back and wash our hands again before eating. My family would just have to take turns so some one stays with the plates. It's worth the few minutes to keep from getting sick.

I wish they would do away with the alcohol gels that they push on you because people falsely believe this is a replacement to washing their hands before they touch everything at the buffet. I wash before I walk in (because the alcohol stuff gives me a rash anyway) but they I feel like people are looking at me because I won't let them squirt me.

:(:(

Nothing is a 100% guaranteed "magic bullet", but doing things the way HAL does it offers the best chance of preventing an outbreak.