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Robisan

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Everything posted by Robisan

  1. Perhaps you might want to watch the video in post 18 above and reconsider.
  2. What a depressing choice: Reward this abhorrent business model by patronizing the spa or boycott the spa and further 'starve' the staff who are being exploited.
  3. Seabourn may be willing to match the 25-day pricing if you're willing to switch suites between segments. You also might want to check suite availability for each segment and see if any are available for both segments. Had this happen when I booked a future cruise onboard and they were able to assign a suite showing available on both segments (but not showing for the full cruise) to me for the full cruise.
  4. Yes, Terminal D in our case, which I incorrectly remembered as terminal 4.
  5. For our Sojourn sailing out of POM last month Seabourn home office said Terminals aren't assigned until close to sailing date and to check back a few days before embarcation. Seemed puzzling since the port knows which ships will be in port well in advance. In any event, updates to our boarding information in the Seabourn app did ultimately provide the Terminal number a few days before sailing. In our case it was Terminal 4 for both departure and return.
  6. I was addressing the cooked hot items on offer and, in particular, the lack of freshly prepared menu items. There were indeed prepared 'salady things' also on offer, some quite tasty, however they're generally pulled together with oils or dressings (and salt), so not exactly light and healthy. Plus, they are of course only available to those willing to indulge buffet serving. A PS to my post above, there is a lovely, innovative Chef Salad in the starter section of the Restaurant everyday menu that with some protein enhancement would make a terrific lunch menu entree. Again, like cribbing from the room service menu, there are ways to use what they're already doing to improve their lunch menu offerings.
  7. Just off the same cruise and agree with everything said in the OP (Deck 6 forward, wondered about the water leak mid ship). We took this as a spur of the moment R&R cruise, so we stayed on board for many port days. Frankly, lunch is a real problem, bordering on embarrassment for Seabourn. Colonnade menu dining has just one item cooked to order - the hamburger. Everything else is pre-cooked, served lukewarm and tastes like food that had been sitting for a while. Likewise, the only Patio Grill cooked to order items are the hamburgers and hot dogs, with the daily theme items pre-cooked and served cafeteria style. (I can't speak to whether the daily specials are cooked to order as they never appealed.) Colonnade cafeteria offerings were invariably heavy, salty, saucy goulashes and lukewarm proteins. Close your eyes and it could be any mass market ship buffet. I expect more at this price point. Meanwhile, the expanded room service menu has a number of cooked/made to order items available anytime that would be welcome additions to the everyday lunch menus (hello Club Sandwich?) in the Colonnade and Restaurant. Additionally, there is a real need for some lighter, healthier lunch options, in particular some entree salads. Currently, if you want a non-Caesar salad you must assemble it yourself (with common serving utensils) from meager day-old protein options. How about a quality Chef Salad and/or Asian Salad? In short though, they really could alleviate this problem by simply adding some (or all) of their anytime room service menu items to the everyday Colonnade/Restaurant lunch menus. After all, they stand ready to make them anytime, so… Evening dining was very good with Earth and Ocean standing out, with stellar, friendly service prevailing throughout the ship. Some tightened staffing showed at the margin, in particular there being just two waiters somehow admirably serving the entire Sushi/Club clientele during the busy pre-dinner hour, but they never let it affect their public demeanor. TK Grill was fine and though service was on point it felt like everything was on borrowed time. Couldn’t help feeling like staff must be counting down the days until they never have to do tableside caesar dressing again, even if they never let it show.
  8. Perhaps consider the converse and how (and how late and/or how much "partake") some people might wish to celebrate formal evenings.
  9. I would rather they skip the peacocking, faux-sophistication of table side preparation and devote those resources to in-kitchen food quality/presentation and general service. Multiple entrees for two requiring table side prep, at the expense of individual dining options and other service generally, is a poor substitute for just bringing well composed plates of each individual's dining choice fresh and hot from the kitchen. Generally happy to move on from TKG. While I enjoy steakhouse dining the meals can hit heavy, affecting sleep and thus are not terribly compatible with early morning, port intensive cruises. The new concept looks fine if well executed, but obviously not a fan of multiple entrees for two on a limited menu.
  10. I too was puzzled by this promotion. Having the landing web pages say "sold out" is perhaps not the most effective way of communicating this.
  11. Agreed. Also think 14-day RTs from SF to Alaska would be very appealing. As a Socal (or AZ, NV, etc.) resident we could take embarkation day morning commuter flights (from a not-LAX airport!) to SF at substantial savings and ease when compared to prior day long haul business class to Anchorage/Vancouver plus hotel. Frankly, I'd pay SB the cost savings in add'l cruise fare just for the convenience.
  12. Always puzzles me that what's missing is a liquor bite to complement and contrast with the sweet, yet most mocktails just double-down on the sweet instead of finding an alternative contrast.
  13. "The menus will be available onboard the Seabourn Venture’s June 18, 2023 voyage and onboard the rest of the fleet by October 2023, according to a press release." Coming soon?
  14. No problem. It's frustrating that too often it takes Apple years to add features found in Android devices.
  15. Again, the iPhone hotspot is using cellular data... ...and the Macbook shows the hotspot is cellular data. There's no wifi indicator in sight. What we want (and what the Android phone does) is to have the iPhone share the ship's wifi as a hotspot.
  16. "With Personal Hotspot, you can share the cellular data connection of your iPhone or iPad (Wi-Fi + Cellular) with another device. If you need help with Personal Hotspot, follow these steps." (emphasis added) Both the video and the Apple link are using cellular data as the Internet source for sharing. If I'm at sea there will be no cellular data to share. ¯\_(ツ)_/¯
  17. Respectfully, I've been doing Google searches and I don't see this. Are you using a third party app? I'm Running iOS 17 on a 13 Pro and it appears that you cannot enable Personal Hotspot with Cellular disabled. Furthermore, enabling Cellular and Hotspot disconnects wifi (the wifi symbol in the upper right task bar disappears, replaced by 5G) even though wifi toggle in Settings is enabled. If you toggle off wifi and then toggle it back on (i.e. try to reengage a wifi connection) a message pops up saying Hotspot users will be disconnected if you enable wifi and asks whether you want to proceed. So I'm stumped. If you would, can you explain how you use your iPhone as an extender of the ship's wifi? I (and I'm sure many others) would love to avoid paying for additional logins. Thanks.
  18. I've been reading this thread with interest. While I agree tipping in advance for preferential treatment is distasteful and something I will not do on principle, it's also hard to abide long time patrons of a line claiming to receive treatment (e.g. multiple TK seatings, prime table locations, etc.) not generally (let alone always) available to first or second time pax, simply due to good manners and a smile, as though all the money they've spent with the line has no bearing. To be clear, there's nothing wrong with long time patrons receiving this type preferential treatment, but let's not pretend exchange of money had nothing to do with it or that prior patronage doesn't impart an expectation of treatment akin to (even if it's not in kind to) that of an advance tip.
  19. Finally got a chance to browse through these photos. Thanks to everyone who took them and posted them. Looks lovely throughout. If I have one nit to pick it would be the preponderance of armless, low back, almost utilitarian-looking seating in the public and dining spaces. Some did not look at all inviting or comfortable.
  20. It's amazing how some people so blithely show their arse. It's a mystery why some people dispiritedly drift away unwelcomed. When an operator chooses to offer hotel accommodations they become an agent and party to the transaction. That choice also comes with some service obligations, particularly for top shelf lines where delivering impeccable service and experience is central to their brand and expected by their patrons. A derisive 'sorry, sucks for you, should've used a TA (or maybe you're just lying!)' is not an appropriate response from a cruise line or any reasonably compassionate human being.
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