Absolutely agree. If I may add, while the Captain (Master of the vessel) is in charge, the Hotel Manager is a great influence on all food plus tidying up the staterooms. Lastly, the length of service of the on board crew seems to make or break the experience. On a previous sailing, the majority of the crew had been on the vessel over six (6) month and worked seemlessly together. In the MDR I noticed communication without a word, just a point or facial expression from the wait person to the assistant wait person really got things done. I always first check in at the MDR before visiting my stateroom to see where my table is located, then ask for the most seasoned service team. That trio elevates my dining experience. If I cannot score a seasoned and trained team, I just do a "bang band", which is grazing at more than one restaurant. For example, get a nibble whilst dressing from room service. Next wine at Vines, grab 1-2 tapas, followed by a dash through the buffet grabbing something and dining by the pool. Makes it fun and the best of a situation.
Marne, the Cruisin' Fool
Sailing since 1967 where I caught the 'cruise virus'.
There is no cure, only treatment - another cruise.
The worst day at sea beats the best day on land.