We’re just approaching the end of our long-awaited return to cruising. The ship is near enough capacity; I’m told only one free suite. It’s been a very hot weather Med cruise and deck 9 has been heaving with people on the two sea days. First time I’ve met Captain Sybe de Boer; he seems a very affable chap. Cruise director has been Clark on his first CD contract; he has been shadowed by John Barron. Obviously new as he let his first trivia question descend into fierce debate about the accuracy of the answer.
We have three nights left on board and have noticed a sudden surge of attentiveness from the wait staff. It’s a shame it’s taken over a week for glasses to be filled without effort. It’s been a strange mix of guests, with many Australian pharmacists on board, clocking up continuing professional development hours in Seminars.
We had a great Chef*s shopping tour in Syracuse with chef Lindsay. He made certain we had tastes of everything he was looking at. But it was strange that when I asked about a special order of Nigerian shrimps, he said there were none on board, and lo and behold the next night they were the main course at Earth and Ocean. Full credit to Patio Maitre’d Jonas for recognising that I was thrilled with the dinner and he brought over another round of the crustacea without my asking.
In a nod to previous questions, i’m delighted that we can now order room service champagne by the bottle. As little as 4 years ago I was told that I could have as many glasses as I wanted, but a full bottle left in the suite would be charged to my account.
Have to go now as I’ve just been given a pina colada and it would be rude not to drink it.