Robjame

IMO you are going about the decision-making correctly. The $30 per day per passenger to increase to Prestige Beverage Package will buy you about 2 classic martinis (remembering that the 20% gratuitity is included in your package). Now factor in these things: ‘Do you plan on any La Reserve dinners? Do you like your martini made with Grey Goose (+$3) or is Smirnoff fine? Do you prefer doubles? People are still considering OBC as their OLife. Choice. You don’t have to take any OLife. The cost of OLife will equal what Oceania is allowing you for OBC. (Unless this has changed) So why do it?

The Oceania description of House Select that I have seen is: “Unlimited Champagne, wine and beer with lunch and dinner” I think that little word “with” gives Oceania a lot more restriction than any of us would care for. Your use of “before” or “after” would put you outside “with”, IMO. We saw different attempts on board, to circumvent the intent of Oceania’s liberal liquor rules and I am certain we are all going to kill the goose that lays the golden egg.

In a recent Riviera voyage, Horizons was a quieter and more relaxing place during these Happy Hour times. We found Casino and Main bars to be quite a bit busier with some guests becoming frustrated with the delivery time of ordered drinks. The bars became quite crowded as the time for the HH came to an end with people trying to get the last orders in before dinner or pay their bill. This was our experience but you may find things different. Without question the waiters remember those who give them $1 or $2 when they come around with drinks.

Even better. It is much easier to solve problems when on the ship IMO.

Similarly get in the habit of checking your account on the room TV every day (updated overnight). We discovered several errors or omissions that had to be changed, usually requiring Reception to contact Miami. One day our drinks were charged to our account even though we had the drink package. It gets particularly confusing if you had to cancel anything (La Reserve, excursions,) and it is much simpler to deal with unknown or confusing charges directly after they are posted. Spa charges are particularly confusing and Reception will require you to check with them.

I I agree - the service by the “sommeliers” during meals was for the most part excellent. We made a habit of talking to them, getting to know them and asking their opinion for food/wine pairings. It is fascinating getting to know their background and training. Say hello to “Zimbabwe” (his home country) on Riviera.

Unfortunately that is the excuse being used by the cheaters. The solution is very simple for Oceania, especially when they are looking for ways of making money.

+1 and we are seeing passengers doing this every day

I don’t recall seeing drink of the day anytime during the last 37 days though I could have just missed it. They ran a Bloody Mary spiff at lunch time for quite awhile at various times - even to the point of having one whole end of the buffet at Terrace covered with vegetables - $10 and then jumped up to $12. Also no V8 on board though there is Caesar mix. One guest was complaining that there was no Lea & Perrins.

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I agree. Nor do they mention the wine tasting events - only La Reserve.

If you are planning on La Reserve dinners as well, ordering one of the packages first will trigger your 20% saving. The sequence of these events is important.

I may have confused you. You always present your World Card now, whether you are paying or on a package. So at a bar you order your drink and plop down your card. The barman swipes it no signing if you have Prestige. Without a package he returns with a slip to sign. ‘Same in a restaurant or one of the lounges, though the sommelier leaves the card until you indicate you are done.

We are seeing a number of waiters using masks. In talking to them, apparently the fluff is starting to come up on the new carpets (we have noticed this in the stateroom as well) and allergies are playing up. If you are allergic to dust or this type of thing, you may want to pack appropriate meds.

As Lynn has said House Select - any beer or wine found on any bar menu at lunch and dinner Prestige - anything on any bar menu anytime - including room service We got in the habit when the wine server (sommelier) came around at mealtime with a wine list to sell wine by the bottle, we always say that we are on wine by the glass so that we avoid any surprises. If we see him open a new bottle - same thing.

Two more days on Riviera if anyone wants additional pictures, information. BTW spoke to the culinary director and the practise of each participant having a work station is going to continue. Disappointing to us as we enjoyed working together at one station.

Our 39 day cruise was broken up into 4 segments and each upgrade to Prestige lasted for only that segment so if you found it was something you didn’t want, you could drop it and you would be left with the OLife House select. Does not have to be committed when you first board. A segment is like a cruise that people could book. Ours was 12, 10, 10, 7

IMO if you intended to get the Prestige package, that is good advice. Taking OBC as OLife is a wash - no financial advantage.

Guest relations. It does not have to be done first day so maybe choose to do it second day (pro-rated price) and utilize the $30 for drinks on embarkation day. Not sure if there is a 2 for 1 happy hour on embarkation day but someone here will know.

From something Aloha said on another thread, I think the World Card has gained a new importance. We have had to surrender it each time - waiter leaves it until end of meal. Even those purchases by the glass they take the card and return with a bill to be signed. The waiters file these receipts in their own cup so I am guessing their portion of the auto-tip requires this slip.

Sorry Lyn - I know this is really SSFrances question

We first went to the sommelier at the wine by the bottle table, hoping to get him the spiff but he sent us to Reception. You are required to sign a certificate type paper and your World Card has to be reissued, so I think I would go straight there. If you board early, and head straight there you should be fine.

Probably. We have always been seated at the other end. As it is usually dark when we dine, we enjoyed the show.

If you look on the back wall of the middle picture, there is a window into the chef prep area where he is typically carving meat for the orders. We enjoyed sitting back there and watching his skill.