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About Gonzo70

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    10,000+ Club

About Me

  • Location
    Chicago by way of Boston and NOLA
  • Interests
    Cruising, Sports, Travel, Dining Out & Singing in the Shower
  • Favorite Cruise Line(s)
  • Favorite Cruise Destination Or Port of Call
    The Ocean - Love Those Sea Days!

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  1. Food quality is objective, it is taste that is subjective. For example, a Snickers bar is mass produced with cheap quality ingredients, but many find the taste good. A steak in the US is graded with regards to quality - Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner (this is purely an objective scale). Additional measures can be taken to increase texture and taste such as dry-aging, proper storage and degree of freshness (again all objective). Whether it is cooked to the proper temperature is also objective and seasoning is largely (though not completely) objective. Then there are some additional factors that have a good degree of objectivity, but some subjectivity sprinkled in, such as creativity of the dish and attractiveness of the presentation. While some people might prefer the taste of a McDonalds' hamburger (subjective) the quality of the beef pales in comparison to a dry-aged prime steak at a good steakhouse (objective). Food awards such as Michelin stars focus mainly on the objective aspects of food quality.
  2. If you want to secure specific dates/times you need to pay full price and book online. With the packages you receive discounted pricing, but cannot book reservations until you board the ship. I recommend doing so right away to maximize chances of receiving dates/times/venues you want. Most sailings people generally get at least close to what they want (if they take care of this soon after boarding); the exception recently seems to be the steakhouse on the Edge which is a tough reservation on some sailings unless paid for in advance (i.e. at full price, not as part of a package) or unless one has a connection (i.e. staying in a top suite and able to book through the concierge pre-cruise).
  3. On my Edge sailing spots at Fine Cut Steakhouse were extremely scarce; was told 85% of slots were booked prior to the cruise online by people paying full price; soon after boarding the remaining slots were gone. That said Celebrity takes care of those staying in top suites, so OP is highly unlikely to have a problem.
  4. If Celebrity had not offered an option for them to catch the ship in-progress, 100% would be warranted. However Celebrity offered to fly them to catch the ship; the OP declined. A credit for the portion of the cruise the OP would have missed even if they had caught the cruise in progress is owed to them, but certainly not 100% in this case. It is too bad Celebrity did not communicate better about the logistics of catching the ship with the OP (as maybe if more information was provided the OP would have taken that option and salvaged some of the vacation) and that Choice Air permitted such a ridiculous connection time to be booked in the first place. However the OP also shares some responsibility - risky flying in day of and an experienced traveler should know that connection time was insane. Also am surprised an experienced traveler was so nervous about spending some time in another country in order to catch the ship; generally areas such as airports, hotels and areas that attract tourists have plenty of people who speak English if one does not know the language of the country they are visiting. A shame things did not work out for the OP, but hopefully they have learned a valuable lesson so they can take steps to ensure something like that is unlikely to occur again. Also serves as a valuable lesson to other less experienced travelers - and to those who think Choice Air can do no wrong.
  5. If you want to be assured a table for two, stick with select (anytime) dining. If you have receive early dining you may-or-may-not receive a table for two. There is a limited number of two-tops and oftentimes more people request them than they have available.
  6. That is my experience as well. Unless something unusual occurs, the menus will be the same for both of the 7 night cruises; though the order may be tweaked - (i.e. if formal nights are nights 2 & 6 on one leg and 3 & 6 on the other).
  7. Nice user name! I do not recall seeing this (or ginger tea) on board; am not 100%, so hopefully others will confirm.
  8. Date of Cruise: April 14, 2019 Ship: Edge Cabin #: 12152 Deck #: 12 Cabin Category: Sky Suite (S3) Cabin Location: Mid-Ship Bed Position: Away from Balcony Balcony Type: Regular Balcony (Not IV) Balcony/Window Size: Good Sized Balcony - Width & Depth; we had two chairs, two loungers, a large table and a small table - was a bit cluttered with all this furniture, but still some room to move around. Balcony/Window View/Obstruction: View is Obstructed Looking Forward (as Magic Carpet structure juts out significantly deeper than the balcony does; the 12th floor end S3's do NOT have a forward looking window like the S3's on lower decks). When the Magic Carpet is parked on deck 14 (which is just one deck up, since there is no Deck 13) the view looking up (and to a lesser extent looking out) is obstructed by the ceiling and spikes of the Magic Carpet. Balcony Overhang?: Lots of overhang even when the Magic Carpet is not on Deck 14. Magic Carpet Issues?: Enjoyed watching the Magic Carpet when it would move, but did not like the degree of obstruction that occurred when the Magic Carpet was on Deck 14 (which was somewhat frequent). Noise Issues?: Lots of noise from the pool deck; when live music was playing up there it could be heard even inside the suite with the door closed. The Magic Carpet generates some noise while moving, but only lasts a few minutes and is not too terribly loud; the noise from the pool deck was significantly worse - was bad enough to be a nuisance at times, but not awful. Wind Issues?: The balcony does a good job blocking much of the wind. Connecting Cabin? Where Does it Connect?: No Connecting Cabins Suite Details: Large bathroom; plenty of storage in bathroom and living area, but main closet is very close to the bed - making it a bit awkward to use. Plenty of outlets. Great mid-ship location and very convenient to Luminae and the Retreat Lounge/Pool. Not crazy about the furniture (sofa rather hard/stiff and no comfortable chairs for relaxing in the suite). Advantages/Problems/Comments: Best advantage is location, biggest problem is noise from the pool deck and obstructed views (described above). Would You Book It Again?: I would book an S3 again (assuming savings versus a S2), but would prefer an end S3 on Deck 8, 9 or 10 to minimize obstructions caused by the Magic Carpet as well as to minimize noise issues.
  9. Not being aggressive in the least; you keep twisting what I'm saying and using warped reasoning to try and claim I am wrong, necessitating my needing to respond to your false claims. That would be much appreciated if you stopped engaging with me; have a great day!
  10. You keep making straw man arguments; my comment was "The food quality on a large cruise ship can not even come close to competing quality-wise with top land based venues." I was specifically referencing top land based venues. You then tried to argue I am wrong by speaking about all land based restaurants. That has nothing to do with the objective, factually accurate point I made that food quality (not taste) is largely objective and that a mass market cruise ship restaurant is no match, quality wise, with a top land based venue. And FYI, likely a major reason the poll results are skewed so heavily in the position you support is your wording was highly biased in the poll options and pulled for the answer you desire.
  11. The most similar bar on S-Class ships (of which Silhouette is one) would be the World Class Bar. Not the same drink menu, but craft cocktails with some interesting ingredients/preparations.
  12. The upcharge primarily goes to the cruise line (to offset costs of the nicer dining experience as well as for profits - hence why the newer ships have so much speciality dining and why Celebrity pushes specialty dining). A small portion goes to the servers as gratuity - as such no extra tipping is required, but if exemplary service is provided, additional gratuity is appreciated. You can either leave cash or request a $0 balance receipt where you can add extra tip that is billed to your seapass card.
  13. Taste is subjective, quality is objective - for example steak grades, Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner for US grading.
  14. The food quality on a large cruise ship can not even come close to competing quality-wise with top land based venues. Far too many factors working against them; cheap ingredients, needing to appeal to a wide range of tastes, chefs executing a corporate menu rather than playing to their strengths/interests, no use of seasonal ingredients, minimal fresh ingredients, constraints of a ship's kitchen (i.e. the type of equipment that can be installed) etc.
  15. I was referencing your comment in post #4 of this thread: " The brunch just seems unnecessary when you can go to the buffet and get all the same items."
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