Alipius

Sorry, but this one about 'We left $3000 worth of Swiss Franc in an envelope laying on our bed' is just too wacky for words.

When you are leaving a Cabin, there will be nothing, I repeat, nothing other than what you saw when you walked in! As for an envelope on the bed!!

And, so, how many other things 'laying' on the bed could've obscured your vision of an envelope there? Answer: None!

Leaving clothing in a drawer I can partly understand. But, even then, you go through and look into those 3+ times, surely. Only if the ship is sinking and you're abandoning it could you miss 'an envelope laying on the bed'.

And, walking down the passageway, neither of you said: "Ya sure you got the 3000 in Swiss Francs?"!!

You know that when you use “can I get away with (wearing jeans)?”, you are wanting to take liberties: liberties involving other people’s enjoyment of the night: especially those who may be taken to join your table and who have dressed well to please not just themselves but with respect to the others in the Room (and who have hauled it all the way half-way around the globe to do so!).

As to how many formal nights there were and what nights they were, I’ll get back to you: I’m going again this time and so I need to have a look at the material I kept from last year anyway: but I think there were three. I’ll confirm.

As for being ‘an expedtion cruise’ and your wish to wear, basically, what you can get away with: The Dining Room is policed or is not policed according to who the Maitre D' is, but jeans are never going to be permitted at dinner. No way. Go to the Colonnade. I’ve never been there for dinner but I think you could dress-down as much as you know how. It has been said, however, that one can do the same thing at home, whenever.

As for things I wished I’d brought but didn’t bring, the only thing I’m taking extra this time is a beaut pair of v.small waterproof Nikon 8X21's and their neck-strap I just bought in Tokyo for $50 for use in the kayak. And, as for what other people might have brought with them, you’re right: it is “an expedition cruise’, not a ‘fun’ cruise, and the rest of your fellow expeditioners will be mainly obsessed with using their very long lens and thinking during dinner that the time with you is time away from it/them, and the photos. That’s why they’re there. So, will dinner-time be the same hoot as on an LA-to-Sydney across the Pacific Cruise? Unlikely, very. But, then again, I wasn’t with the “I came on board to see how much I can dress down crowd”: you guys might be lots of fun, and so perhaps it might be best if I bought and brought some jeans this time, just once.

The thing I brought which I didn’t need: yes, the old SOH got a bit of a holiday onboard and so, if you’ve got one of those, there’s really no need to bring it with you.

I think the airconditioning is thermostat controlled.

I'm there for the Penquins.

Thank you jenidallas. If he was on the Quest in April when you were on, he might just be on the Quest in a month's time when we are on her.

So, you give us grounds to hope!

Observation Bar on Deck 10 Pianist/Singer extraordinaire: sounded like Nat King Cole at his best! Every time I hope we're going to see him again. Does anyone know where he is?

"We learned from the wait staff that they recently replaced many of the line cooks and brought in inexperienced cooks from the Philippines, which seems to be part of the problem."

Please tell me this is not so. Please. Because it's the reason I now don't/can't do Silversea. I love Filippinos; but these guys they bring on just don't know. Someone once said to me: They produce it by numbers. She's right.

Years ago, on Silversea, I asked the Assistant Head Chef, when he came to our table so he could get the requisite congrats for how wonderful it all was, and you just do, don't you, but it wasn't, if one night he would do me Chicken Adobo: their national dish. It is a dish I truly love and have done often and revelled at the chance to have it done by an Assistant Head Chef. (The other food up 'til then has been such that I asked for this because I also thought, ever so wrongly as it turned out, that at least this would be palatable.)

I was totally surprised when he demurred: every housewife takes pride in her own variation, so he or someone else back there of the 95% Filippino Kitchen Staff must have at least seen his mother do it…. Three days or so later, something is plunked on the table, at Lunch, and when the other food ordered had long arrived, and I was told by a waiter it was what I had wanted. Believe me, it wasn't. Obviously the recipe for Adobo wasn't onboard or available and so what I got was a Madras Curry, thrown together, badly, and the two have as much relationship the one to the other as a dog does to a Dingo: well, you know what I mean…

I think I've posted about this before. In truth, it is recurring. I think I'm now close to getting over it: and knowing I don't have to go back to Silversea helps.

But please, someone out there, tell me it isn't true about Seabourn: I have a 20+day one coming up soon on the Quest.

Thank you, Silver Sweethearts; that was kind of you.

A V6 is 20,999 in our Dollars; so the fare here is pretty good! That is, a local would most definitely buy it on the local web-site and with our currency.

But, does the US web-site actually tell you how many are available!? The local web-site, which is pretty darn good, has no provision for that sort of thing!

I was so pleased to hear about the 'laughable rate' from someone in the US. (We thought the fare was so ex-y just because of the recent sharp devaluation of our currency against yours.) We took it.

Do you mind telling us, oregon50, what is the rate for a V6 in US$? There is no way we can get this information if outside the country.

Racism!?

The last time I looked (and it was sometime ago) the word is defined as meaning 'considering a race to be intellectually inferior'. Which is a really silly thing for anyone to do: because it can' t be true!

As for myself, a little while back my family, through me, started giving a Prize for academic excellence to a student annually at a Manila College: and the winner usually seemed brighter than anyone I knew well.

My Posts but stated a few facts, and tell of some experiences (objectively); and yet what a lot of breathless bleating from you all!

On Silversea, the Filipinos now have a self-protection arrangement going which is pervasive and serves to dumb-down the air around you. (Some of you may not be able to notice this.)

I get the impression that most (for quite understandable economic reasons) did not get taken to a restaurant by their parents as kiddies, often or at all; and the drinking-in-a-Bar which some of us know is not common there either. But, throughout Europe and North and most parts of South America and South Africa and New Zealand etc. it is; even for those not too well-off; and they just know what to do.

So, unfortunately, it's just a lack of requisite experience. I get the feeling that sometimes they realise they are out of their depth; as much as I would be in trying to do what they did socially when growing up. Worse, actually!

And anyway, let’s get back to this silly Racism business. If you think about it, it is always contained within a Country: USA Whites/USA Blacks, for example; and Japanese and the Ainu, if they even think about them; some Australians and our Indigenous People; and possibly even sometimes among the 200 ethnic groupings and the 100 different languages in the Philippines.

Against a Black living in Nigeria, no Bubba has anything to say/think: until he appears near him on his boulevard.

And, from my limited time there and from being on the ships, can say that Filipinos seem to be as equally bright and not-so-bright as the rest of us; and, when going about their own affairs are in the main as good-natured a people as you're likely to come across.

Unlike lots of others: especially those who Post one-liners of half-explained pique.

I like to write about these things: it takes my mind off what I should be doing.

Octoberkat, although most others will have joined the dots, let me do some of your thinking for you; and do so by way of an example.

On my last Explorer voyage, the Expedition Team were a delight; the Captain was jolly; the room was superb and the weather God-given etc. The food was half-execrable.

(I started bringing from the Buffet particularly unlovely bits back and say to my wife: Try this. After the first go, she’d have no more of it and so I stopped. Anyway, it wasn’t appropriate behaviour.)

But, to make it worse for me and, seemingly, some others, right from the get-go and every day the Chef stood out the front during nearly all of the lunch-hour and some of the evening meal in the crisply upright, self-qualifying Chef’s hat and sporting a big smile as if to say: "Anytime you want to come up and talk to me and thank me, be my guest." Yuk!

Well, it took me a few days to figure out that I was quite wrong: the Chef wasn’t "saying" that at all. What the Chef was trying to "say" was: I was brought on board so Silversea can write up my Training/Experience and the excellence I’ll be bringing to your dining so you can feel wonderful about what you’ll be getting; but now, standing here, I’m letting you know there’s a Union back there over which I’ve learnt I have no control; and I may as well stand out here, as be in the galley, for all the good it does, and what you have to eat right now is far from what I could make, if allowed, and so please don’t blame me.

(Again, like the French maitre ‘d, I had to feel sorry for the Chef!)

And, OctKat, let me give you a specific example.

Adobo is a wonderful Filipino dish; indeed, it is their national dish. No other country, as far as I know, has a similar way of cooking chicken, or pork etc. I’ve had it a couple of time in the Philippines: in their restaurants and also on planes, and have sometimes made it myself. I’m even assured that each household delights in having its own version!

One night on the Explorer, the Assistant-Head Chef came to the table during dinner and, for the sake of bon homme, I extolled Chicken Adobo, to smiles all around, and whereupon asked if he could, in chicken, do his country’s national dish for me. I can still remember his initial hesitation; followed up with: "Of course". At Lunch the next day, I was told to expect it next Lunchtime. And, yes, Octokat, you’ve guessed it, even without me asking, this went on for a few days.

One night, after my evening meal of Salmon etc was served, a plate of cubed chicken in a dark sauce was put down alongside. I was a stranger to its appearance. After my initial tasting, only one other volunteered; and, on seeing her response, no-one else would. But, as that ‘volunteer’ said: "It’s not their fault, they’re not trained chefs, he simply didn’t know how, his mother always made it. In the Galley, they cook by the numbers". Whatever that last bit means.

So, Ockikat, I can only say: Why not try Adobo, in chicken/pork whatever, next time on board and it might put it all in context for you.

The Crew Manifest of Silver Explorer for a voyage in mid-2013 recorded that:

* of the Waiters and Bar Staff, 16/20 were from the Philippines; and

* in the Galley, 15/19 were from the Philippines.

Of the whole Crew of 117 (and this number includes the Expedition Leaders, the Captain and the other Officers and the Spa Staff and the like) 67 were from the Philippines.

The Filipinos now run the Silversea ships. It was years ago I saw a newly-on-board French female Maitre ‘d try to get a Filipino waiter to do something and she hadn’t yet learned she had to do this through the head Filipino in the Dining Room. It was a bit sad watching it, so I went elsewhere.

Recently, I had only limited time to get off the Silver Explorer to get to the airport and the Filipino gangplank crew had decided there was a reason for a Go-Slow and, boy, did they know how to do it.

And, when we eventually got down on the wharf, the Expedition Staff, and only them, were taking off the luggage and then helping you to your taxi with it. Not one Filipino on the wharf. Even my wife, who never notices such things, was asking me...

One night, in the Bar, the European bartender, who really and truly knew his stuff, made me a Scotch and Soda. Simple. One is to three, over ice. A new-on-board teenage Filipino was given it to bring over to our table. While standing less than five feet from the bartender, I saw him look at it and then reach into a dish where cherries and slices of orange and lemon and olives were kept and, after giving it some thought, obviously decided a slice of lemon was needed and picked one out and, while the bartender could but watch on, put in on the rim of my Scotch and Soda. The look on the young fellows face told all: If I want to do it, I can. I have a photo of what arrived. The only thing to do was to wonder in the only-ever such Scotch and Soda.

The next night, a couple ordered two tall drinks and went to a table, having their backs to the Bar. The European bartender took care to make these and they did indeed look superb when he gave them to Mr Insolent to take over; but who looked at the two drinks and (and this was a bit gobsmacking) decided it was time to go out the back, and so just left them there. There was no other waiter. The European bartender could do nothing. The couple were turning their heads back to see what had happened to their order but their sitting-there drinks were out of view. There was no-one else but us in the Bar. I waited as long as could bear it and went and got the tray and, to much thanks, served them.

There are lots more, but it’s not much fun typing more of this. One of you may Post: Well, if you don’t like it, don’t sail Silversea! Well, I don’t think anything could get us back on board.

No-one seems to like the new proposed names and it does indeed look as if Seabourn has dumbed-down a bit on this one: which is not its usual style.

A year or so ago, at second Martini time, we decided to have a go at names and came up with about five, I think. And we wrote them down too…. somewhere.

The only two I can now remember are Seabourn Syzygy (a conjunction of the Sun and the Moon, and a second meaning of a pair of connected things[!], and although not relevant here is meant to be the longest English word composed of consonants) which to my ears sounds good-oh and Seabourn Zephyr, ditto.

I am now told that Seabourn Epic sounds good too! We didn't think of that at the time.

I'd love to have a look too, thanks Brisbangran. dmm14a@gmail.com

Is this the best Seabourn Post ever?! (Host Dan, the first page is a bit skew-wiff…).

Sorry Dr Ron, IMHO the Food was, generally speaking, unpalatable. I can give examples/photo.

On this ship, a Chef now seemingly has little if any control of what comes out of the Kitchen.

Paula and Nigella: I think the Observation Bar pianist/singer does a grand job of what she should be doing: ie., fostering a convivial atmosphere before Dinner and a relaxed mood for after Dinner. (Mind you, it did take me a while to come to that conclusion.)

Look how many people are in the Bar before Dinner! It's packed.

While she's singing, you can have a chat, and can hear what people are saying to you, and don't have to shout your Order to the waiter (and can even discuss it with him/her,).

And she sings nice, pleasing songs. (Who needs Billy Joel there or even, h'forbid, Elton John pounding away and singing meaningfully and loudly?)

She also dresses well and looks nice when you walk in of an evening, and is pleasant to everyone she talks to - and is very social on the Pool Bar deck of a nice day's Lunch Time.

In short, I'd be delighted if she was there on my next Cruise.

When I was a kiddie, I was in Boarding School a lot - and while the food was pretty tough to chew, it usually had flavor to it. I was on the Sojourn from LA to Sydney: 34 days: ordinary food too easy to chew and flavour left behind somewhere. I would have swapped most dishes for a serving of 1950's sausages/mash.

Anyway, I got to know you didn’t go to the Sojourn dining room to ‘have your taste-bud’s tickled’: it was just to accompany your beautifully dressed wife to a gathering of other beautifully got-up people (and in the main they really were!) And to get something to help keep you alive for the next day etc. - and to have a good chat, if I could; and to drink a lot of wine to forget about what was in my mouth...

And I sometimes recalled in between bites how in the 1860's my great-grandfather must have fared as a migrant on a creaking, leaning, wet and windy sailing ship for 50 days with no airconditioning and eating whatever: and that made it easier.

And it made it easier to simply stop going to the main Dining Room of an evening, or whenever really.

So, there’s your answer.

Breakfast is generally not too bad: and the views are usually superb; but, other than that, there is really nothing food-wise to get one rushing out of the Cabin for.

However, one particular item found in the warming-tray nearest the tomatoes has sometimes kept me there (in the Cabin, that is): the so-called Hash Brown.

Those on Seabourn seem to serve as a means of bringing Oil to the mouth in solid-form. The potato has to be looked for, and only sometimes found. Never really tasted. And, even then, the crunchy poly-unsaturated surroundings nuke it. This, no matter how early you get there. (Well, this and all of the above is my opinion, anyway.)

Enquiries tell they are bought made-up. However, good ones can, and are, readily made from frozen mashed potato, milk, butter and flour.

Thank you, thank you, Buccaneer_1!

I was wondering what I was doing here: and the excuse that I can tell my Wife was evaporating.... and then read your post.

It's the funniest thing I've seen all year!!

I don't think Judy really enjoys conducting Team Trivia: and it may possibly be the worst part of the cruise-day for her.

But - and this is surely the important part - she knows that every passenger is there because they enjoy it hugely. And so, just for us, she puts into it every thing she can muster, every time. Such fun!

And that's what makes her such a wonderful person and such a grand Performer!

Hey, sure hope there's lots of these then! Even at the Pool Bar I've lately been having trouble holding anyone for long. But, from this, it seems they'll be standing outside my front door for some time. How good is that! Tho', on reflection, an Owner's really has just the one opposite... Will I be welcomed down the corridor a bit? Who cares, count me in!

Wife to moi in Singapore in sparkling new Qantas Business Lounge this evening (and it is really good!) after I showed her a magazine featuring Champagnes: "We're going in January: get onto Cruise Critic and see what Champagne they are serving on Seabourn at the mo." Moi: "Cruise Critic rarely goes into that, but, OK...."

Well, the Qantas Business Lounge has the best wi-fi; and you can get anything from there: but you cannot get Cruise Critic from there, and, I suspect, from anywhere in Singapore. (I tried and tried and tried, and then tried again....)

And then I looked in wikipedia and see that Singapore blocks certain websites and, from the categories there listed, you quickly deduce that ‘cruise’ is not a good word to use if you don’t want to get blocked in that Country. (Albeit "Bugis Street" was once touted as a tourist attraction.)

Thank you Tony for letting us know so quickly.

A lot of others will surely be glad to hear that too.

(And, yes, on reflection, I must agree with you about Nick Hales .... and am pleased to hear of the circumstances you mention.)

Have just read on, and found, in another Post:

".....John Barron, he has just got off Quest and he is at home with his family till the Sojourn World Cruise."

Well, howdy dowdy, this is my jaunt!

There really is only one "John" on Seabourn for me, and that is the aforesaid Mr Howell; and, so, although it is always pleasing to hear of a man at home providing Joy to his family and obtaining same, can anyone tell me: who is John Barron?

I seemingly have him for 34 days twixt LA and Sidonee, and two-thirds of that at least is Team Trivia and, if he there can't do the business like a John Howell, it is (almost) going to a complete flop.

Comforting information (if available) will be much appreciated.