Will Work for Tiramisu

Hmmm, have done three SS cruises, the last a back to back on then brand new Muse (wow!), and have another this fall (another back to back, so 5 & 6), but no nice free book for us.  Not that there is any room left on the coffee table, anyway....

Drib,

You shouldn't feel guilty for tipping - you should feel - well, exalted!  These folks aren't getting paid like CEOs.  A few Euros or whatever the coin of the realm is, is the MOST nice thing you can do (better than hugs or hearty handclasps).  Every excursion we take, I go out of my way (trips down to the cashier) to make sure I have money to tip BOTH the guide AND the driver.  You hand the tip directly to the driver - don't tell the guide to give it to him/her.  Human nature and all that, ya know!  2 Euros may be chump change to you, but it can make the driver's day.  And of course, we want the drivers TO BE HAPPY!  No driving off the cliff, eh what??  

My experience with TA's is similar to that with Realtors:  Much discussion of their uber professionalism and expertise upfront, and (with rare and notable exceptions) sort of bare minimum in actual performance.  I'd love to have someone assisting with travel arrangements that would bring the same fanatic interest in things going smoothly on our oversea vacations (of which there may not be that many left) as my DW and I do!  (My apologies, btw, to any TA's and Realtors reading here.)  The maxim "Trust, but Verify!" applies.  If I get stranded on the tarmac, it will be cold comfort knowing the TA dropped the ball and I can yell at them when I finally get home.  I'd rather stay involved, and off the tarmac!  They also say "An Ounce of Prevention is Worth a Pound of Cure"!  I be checkin' my flight arrangements (those made through RSS) early and often.  

I’m the last of the cruise ship big spenders -
So lucky my DW still loves me tender -
Or, at least she hasn’t returned me to sender! 
Of which I’m so proud, I bust my suspenders!
So when it is time to go down to sea in a pointy-ender -
I care not whether we dock or tender.
And whilst relatively reserved for one of my gender,
Perhaps I’ll go on a Jacques Cliquot bender,
When finally we board the splendiferous Splendor! 

Well, folks - my dear departed daddums was born on the Maine coast, and we made many summer trips there, wherein we lived on whole lobsters, lobstah rolls, fried clams and such; plus the occasional whole Atlantic salmon.  My advice is - whilst at sea, on a cruise ship, eat steak and tofu and halibut and other stuff that works on a ship.  But - if you want the experience of a fresh, whole lobster - go to Maine, fercrissakes.  Every lobster-like sea insect in the big, wide ocean gets billed as Lobster.  I like to live it up as much as the next guy on a cruise, but if you insist on stuff that doesn't work with the way the ship supply chain works, you will miss out on other, better food.  But what do I know?  With my opinion and $5, you can get a latte!  

I’m the last of the cruise ship big spenders -
So lucky my DW still loves me tender -
Or, at least she hasn’t returned me to sender! 
Of which I’m so proud, I bust my suspenders!
So when it is time to go down to sea in a pointy-ender -
I care not whether we dock or tender.
And whilst relatively reserved for one of my gender,
Perhaps I’ll go on a Jacques Cliquot bender,
When finally we board the splendiferous Splendor! 

I think it is a safe assumption that the operators of cruise ships have a real, economic interest in not having their customers getting sick from bad water and running about barfing over the railing and all that.  Kind of a sensitive topic, given the frequency of norovirus eruptions on cruise ships.  Thus, methinks they pay pretty good attention to making sure that they are not handing out water that will make their jobs much harder, and hurt their bottom line.  I've drunk the tap water on four different cruise lines, and am none the worse for wear.  

Many years ago I had a mix up between (aluminum) water bottle and white gas bottle, when I was doing a 3 day mid-winter cross-country ski circumnavigation of Crater Lake in Oregon.  (40' deep snow, blizzard conditions and all that...)  Fortunately, the flask with the Drambuie was NOT compromised!  Meanwhile, now back in my dotage, we use these reusable water containers - I've had these for 10 years or so - took them on many week long bike trips.  Occasionally one wants to give them a thorough washing, of course.  (When you see the green slime - you're overdue!)  Many people use the water provided in bottles in their suite to fill their bottle/plastic bladder/whatever.  It's all good.  We just don't want to add any more bottles to the great gyres in the middle of the oceans - we've done enough damage.  

Folks,

My DW and I have used reusable, collapsable water bottles for years.  Ours are made by Platypus, we bought them at REI, but can get them or similar in any major outdoor store.  They fold flat, so take no room in luggage, and when we're near end of an outing, just dump the water out and put them in your pocket.  Most big cruise ships have ability to desalinate, but they also take on potable water when in port, and have their own systems for purifying.  Tap water in these ships is quite good.  Give the ocean a break, and pick up a few of these to take with you, and do your part for Mother Earth. 

Well, if you asked Brian Wilson (former Beach Boy), he would probably say the Sloop John B is "the worst ship, I've ever been on"! 

I see now they are offering a REALLY good price for the Main Engine Sump Suite, centrally located.  None of this "nosebleed" Deck 14 stuff - we're talking really convenient if you need to go to the medical facility.  And if the ship runs aground - you'll be the first to know.  No extra charge!  

Folks,

Going on first SB cruise in 3 weeks.  Have reserves for TK Grill.  Is there a reason or need to make reservations at other venues?  I know on SS we made something for every night.  Any advice much appreciated.  

Thanks,

Mr Tiramisu  

Oh, I don't know - if we could pay some extra bucks and have the houseboy from the original "La Cage au Folles" (1979) - we'd spend our OBC on that!  That fellow could rock a mean feather duster!!  

Hey, I saw all you folks getting these great deals, going back and renegotiating and all.  I just called and talked with agent Vinny McSheister, and got an upgrade for same price, from Grand Wintergarden Suite to the much coveted Bilge Level Bow Suite - located prestigiously just under the forward anchor chain locker.  No worries of stairs or night clubs on next floor up, and the bedroom extends into the bow bulb, a really special place.  When maneuvering into port, the sound of those bow thrusters will lull us into a deeper sleep.  Gives new meaning to the term "Sleep with the Fishes"!  Did we get a deal or what?!?  

Or, there is the very old school, European option:  Forget water, drink beer.  Or, like Stewball the racehorse, only drink wine! 

Note:  This is an irony-free post.  

Gentle Board Readers,

We are disembarking from S Odyssey in Athens in mid September, and have a 12:30 pm international flight to catch at the main airport (ATH, Eleftherios).  Enough time, but not for delays; I think it is about an hour trip by car.  Do any of you have experience re: reliability of just hailing a taxi from the dock (2 peeps, 4 bags)?  Are taxi fares regulated, or are we likely to get "the scenic route"?  Or, any recommendations of prepaid transfer services?  Lastly, does Seabourn provide assistance onboard with making these sort of transfer arrangements?  Thanks for any info you can provide. 

The tap.  

For those who want to limit the number of single use plastic bottles that get discarded (and end up floating in the ocean gyres...), you can buy refillable plastic water bottles that pack flat, and sort of fold open as you fill them, and have nice secure screw tops.  They weigh nothing and - empty - take up no space.  I have one I've used for years.  They can be found at outdoor stores such as REI, or other places selling backpacking supplies.  I believe mine holds half a liter. 

I take it along on day outings from the ship, and have reliable, safe water when I need it.  When we get back to the bus, or close to the ship, I dump the water, fold it up and put in a pocket - so hands are free.  Unlike a rigid stainless steel or aluminum bottle, this packs flat and saves critical volume when packing, or should I say, cramming stuff in your carry on.  

Ah, lobstah!  As a child, my daddums - born on island off Maine coast, and raised by family in New Brunswick - insisted we make regular trips to his home area.  As small children, we would wolf down numerous heaping plates of fried clams, and endless lobster rolls and fresh lobsters.  For my 16th birthday, renting a house on a tidal river in NB, the "landlady" brought in an Atlantic salmon from her nets on the river, and stuffed it with lobster we had bought at 25 cents a pound that morning from the lobster boats just arrived back in the morning from pulling their pots.  I am so spoiled in this regard, I have little hope of every finding that experience again, short of - duh! - going back to Maine and New Brunswick!  But as for on a cruise ship, I understand that most "lobster" is one of its relations.  Lobsters are basically bugs who live in the ocean, and there are a lot of variations, as there are on land, such as crawdads and mud shrimp.  It's a successful lifeform, that adapts to cold water, warm water, warm mud, etc..  Truth be told, if you really want a good meal on a ship, order something for which the supply chain isn't so byzantine.  If you're really smart, tell the waiter you'd like what the chef does best, their suggestion.  She may be from Bengal or Malaysia or Port au Prince, who knows where, but you might get some real "home cooking", from a chef who is flattered that someone cares about what they know, and will go overboard to give you something special.  (And management doesn't have to know - it will be your little secret!!)  Bon appetite!!  

We used Luggage Forward to send bags from the hinterlands of Oregon (think big unkempt Sasquatch roaming about and giant banana slugs slithering up hops vines...) to Monaco, and then from Southampton back home, last fall.  Everything was as convenient as can be, bags were there on time (waiting for us in our suite), and on disembarking, a rep was right there to whisk it away.  We liked that we had to get all that stuff packed and sent away a bit early, as it enforced a more leisurely last 48 hours on us.  We could track the progress of the bag, which was in itself kind of fun, and helping to build anticipation!  (But then, I'm easily amused.)  Well worth the money, and plan to do it again this fall when we cruise again.  

I suppose you are trying to get a little port in every girl, as they say. 

Are you, perhaps, WavyGravy's long lost brother?  Evil twin?  Doppleganger?  Here in Eugene, Oregon, original members of the Merry Pranksters are regularly seen in the local Senior Center.  

OK, OK, I know it does no good to beat a dead horse, as they say.  Those folks also report that brevity is the soul of wit.  In this search - nay - this quest for an appropriate name (with suitably short and punchy acronym) for SS's commendable response to consumer demand for access to locally sourced and culturally appropriate cuisine responsive the the many wonderful locales they visit, let us honor the KISS principle:  Keep It Simple, Stupid.  Thus:  Globally Accessed Gourmandise!  My work here is done.  

Now, now - this is serious business.  We want SS to get it right. 

Perhaps this will suffice- 

Honest Agriculture - Good Grub - Inspired Service!!  

Alternately: 

Meals Embracing A Truly Local Organic & Appropriate Foodsource.  

Or if that doesn't Git 'Er Done:

Support Locally Unique Dining & Gastronomic Excellence!!! 

I agree, salt is not without some negative connotations.  Herewith a few helpful suggestions, for benefit of the Silversea readers:

Seafood, Produce And Meat, All Locally Obtained - Tantalizing!

or 

Fresh Regional Organic Grub, Prepared Onboard Night & Day. 

Glad to be of assistance.  

WWFT