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

1 hour ago, roadmaster said:

I did opt out of that and took the Olife house package rather than OBC on the advice of our Oceania Sydney rep. We will upgrade on board.

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

4 hours ago, SSFrance69 said:

Where did you do this? At guest relations? I try to avoid the long lines on embarkation day, so was wondering if you can upgrade elsewhere. I'm sailing in a standard veranda, so no concierge.

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.

1 hour ago, LHT28 said:

Yes having to issue a new card it is probably easier at reception

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

1 hour ago, LHT28 said:

Usually they have a table set up  on deck 5  for people to upgrade  someone you does this  will comment

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.

1 hour ago, LHT28 said:

Wasn't it always there??

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.

1 hour ago, babysteps said:

There have been first-hand reports here by gay folks whose shared dining companions made immediate and not subtle excuses not to join the table for dinner.

Oh wow! I thought they were saying there was anti-gay sentiment expressed in the forums. Don’t want to be part of forums spewing that.

1 hour ago, pete_coach said:

Maybe they are anticipating another increase in prices??

Went to Horizon last night and ordered my double Oban 14. They had run out. After some questioning, one of the fantastic bartenders phoned down to Casino bar and found a part bottle.

Hope this isn’t a trend with the expensive pours on the drink package.

On 1/26/2023 at 10:04 AM, MarkWiltonM said:

we've heard stories on these boards of some Oceania cruisers not wanting to share their table with "the gays.

I have never seen these sentiments expressed on CC or any of the FB boards that I monitor.

When asked to share a table we have never been asked for preferences for our table companions.

‘Could you explain more about the origin of these stories?

On 1/26/2023 at 5:25 PM, Robjame said:

There are two areas where the salads, burgers, waves grill are during the day.

One makes an appetizer - focaccia and different varieties of burrata or mozzarella -  caprese, burrata with arugula, burrata and balsamic, tuna.

The other makes whole pizzas maybe 14 inch - made to order. Margherita, vegetarian, pepperoni, all with red sauce.They will do two types of toppings on one pie. Thin crust.

‘One dessert pizza with Nutella.

1 hour ago, Acrusa said:

I can't imagine there not being room for lounges 

3 hours ago, pinotlover said:

I believe quite a few of us would not rate St. Germain Champagne as “ very good “.

For clarification - I did not say it was a very good champagne but a very good STANDARD champagne not to be confused with blanc de Blanc, Blanc de noir, prestige de cuvée, much as I would describe well liquors, American mass beers, table wine.

St Germain satisfies the general tastes and its prolific use on Oceania in mixed drinks. I would expect it is the quality I would find in Monoprix @ 20 Euros.

10 hours ago, schmerl said:

If you have the prestige package there really isn't any need to bring your own wine aboard since you can have as much as you want at the bars and dining rooms included. 

It all depends on your level of wine appreciation (snobbery). Our consumption of wine at home falls in the $20 -$30 range. If you consider that plonk, then you may be unhappy with the wine by the glass choices. Retail wine prices hinge on more than just taste.

Our observations;

The St Germain champagne is very good, standard champagne for which we would pay 20 euros in France,

3 very good and popular wines by the glass that we order all the time.

- Poesie Soave Italy white

- Wente cab Sauv - California red 

- Villa Maria Sauv Blanc - New Zealand white

ABC

One more thing about the Prestige package - you get to call your brand of liquor. If you like Tito’s or Grey Goose for example, you will pay extra for those choices unless you have the package.

I have only one food photo at the moment - one of the focaccia appetizers:

1 hour ago, lj77346 said:

Also, in the evening when the pizzeria is open, do they serve only whole pizzas or by the slice as well?  Thank you for taking the time to post so much useful information

There are two areas where the salads, burgers, waves grill are during the day.

One makes an appetizer - focaccia and different varieties of burrata or mozzarella -  caprese, burrata with arugula, burrata and balsamic, tuna.

The other makes whole pizzas maybe 14 inch - made to order. Margherita, vegetarian, pepperoni, all with red sauce.They will do two types of toppings on one pie. Thin crust.

‘One dessert pizza with Nutella.

3 hours ago, IWantToLiveOverTheSea said:

I'm thinking of ordering  one of the most inexpensive Bon Voyage gifts to appear in our room, just for something different. 

I ordered flowers which were in our room when we arrived. The cost was less than $50 and was ordered through our TA. It was described as a “medium arrangement” and was a lovely tropical selection.

4 hours ago, terrydtx said:

What is Brill?

Known as barbue in France.  Halibut family. Sweet white fish and one of our favourites. Found in deep N. Atlantic waters

1 hour ago, Aloha 1 said:

Usually by Day 3 they might not even ask for it as they know what package you have.

Not sure if this is currently the practise as the sommelier (bar worker) has to swipe your card, enter the drinks and file the receipt to get credit for the auto gratuity.

Distilled water if you use a CPAP machine. Champagne bucket with ice and champagne glasses for the bottle of Veuve we carry on board.

Anything that would twist your tail in a knot if you did not have them - eg. Clock or vanity mirror.’

We have been on the Riviera for 34 days and the quality and execution has been for the most part excellent. The MDR has excelled with the couple of misses being at the specialty restaurants.

Jacques Bouillabaisse and Toscana calamari both being very over salted to the point of being inedible. The Toscana maître d’ picked up on us not eating it and tasted and agreed. He said, “Chef must be in love” which I thought was a pretty good quip. These are execution problems. Others have shared their displeasure with the new Bouillabaisse recipe at Jacques.

‘Jacques - I ordered the brill (fish) but the waiter steered me away from it saying that no one has been happy with it. This is the proper way to handle it IMO and is what would happen at our favourite restaurant back home.

‘Toscana - ordered the Veal chop Milanese which is a favourite of mine, too. They had run out of this bone-in product and, unannounced, the chef replaced it with an over-cooked scallopini. This was the one unforgivable miss, IMO. Yes I spoke to the chef.

Once again, the few misses are well within the acceptable range considering the number of meals we had onboard. How the waiter handles these is key. The food has been excellent.

12 hours ago, JoTreacy said:

Are the prices reasonable?

Prices have gone up $2 - $3 a drink. For example cheapest red wine by the glass is now $14. Do some calculation as to what this means for you. 20% gratuity include with eIther beverage package. Any drink listed on the bar menus, anytime, is included in Prestige Package -wine and beer only at meals for House Select package.

Price increase makes beverage package more of a bargain IMO. For example I am having a double Oban 14yr whiskey which costs $18x2=$36 + $7.20 (gratuity)= $43.20 if you pay without package.

We prefer to go to a bar or drink in a restaurant. There are alternatives - drink in room, go to 2 for 1 specials or attend free drink parties for Oceania Club members or Captains party. These alternatives have their disadvantages for us.

Up to you.

1 hour ago, LHT28 said:

Are you on Riviera now

Yes we are until the end of the month