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About gatour

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    Princess, Royal Caribbean, Disney
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  1. gatour

    Pier shuttle

    I had only been to Costa Maya once before, so looked for the construction of a pier, expecting a second pier. However, based on your description... Facing away from the "shopping center" back towards the pier. Past the end of the ship there was a dog leg of the pier to the left. Is this the extension you are referring to? If so, it looked largely complete. There were no cranes on the extension or on barges next to the pier. However, I believe there were barricades in place if you attempted to make a left turn on to the extension. There were barricades around the bollards on the extension, much like on the part of the pier where we docked. So I am thinking it is getting close, if I got the extension part correct.
  2. Yes, getting out to the tram and then to the taxi stand was definitely the hard part. Between the above, and some other postings, I was able make way. We took the tram outbound and a taxi back. Next time, we would take a taxi both ways. The tram was much slower than the taxi. Just walk past the tram pick up towards the gates, once pass the gate, there will be a line of taxis. In the port area, there is hardly any signage.
  3. We were at Tropicante on Sunday, 15 Sept 2019. There was a bit of seaweed but not nearly enough to come even close to not staying. As the ship, was leaving port I did see a bit more seaweed, but I have a feeling it is overall subsiding.
  4. gatour

    Pier shuttle

    It was running on Sunday, 15 Sept 2019, when we were there.
  5. You are correct. Unless you were are in the chain restaurant industry, someone may not understand "holding" companies, thus my reference to Olive Garden as opposed to Darden. Bill Darden established Red Lobster and grew it out. He then established Olive Garden. I remember going to one of the first dozen Olive Gardens when they actually made fresh made pasta near the front hostess stand. The company evolved trying different concepts (bbq, asian) among others some were failures and some with success. He was truly a pioneer in the casual restaurant sector
  6. I don't disagree that casual dining was also a factor. In fact, over 25 years ago, me and a coworker started a casual Friday dress code trend on a Headquarters AF base. I was a GS'er he was a contractor. We stopped wearing suits, and started wearing khaki's with polo's on Fridays.
  7. Bingo, you got one of the points I was trying to make, in one of my first posts. However, it still doesn't negate the fact that their is a potential for cost savings no matter how small and will be taken into account by the bean counters. To give you an example five years ago, a major shareholder of Olive Garden, suggested that the number breadsticks dropped off in the initial basket be reduced by one. Much like why some port stops are shorter than years ago. Allows them to cruise at a slower speed between ports thus saving fuel costs.
  8. Actually no domestic cruises are not cruises that begin and end in an U.S. port. What you are describing are closed loop cruises. A cruise that starts in the US visited some kind of foreign port and ends at the same US port. A domestic cruise is a cruise that starts at a US port, such as Jacksonville heads up the coast stopping at various US ports, and finally ending at a US port such as Baltimore. Vast difference.
  9. From my understanding LNG is less energy "dense" than diesel. I.E. if you have a "tank" that is one foot by one foot by one foot. (1 cubic foot). You fill it with diesel it will drive the ship one foot. To drive the ship the same foot with LNG would take a larger tank. Note the tank number/foot number are made up number. Just trying give an idea that it would take bigger tanks for LNG to get the same range as a diesel powered ship. To answer coevan. Yes the fuel diesel or LNG, supplies the engines which are actually generators. They generate electricity to power the motors that turn the propellers. Not much different that locomative train engines that you see on railroad tracks.
  10. Hmm, so basically you are reclassifying the assistant servers to food runners. Same number of people involved, just with different titles.
  11. When Irma passed by Jacksonville two years ago. while the downtown, Riverside, and San Marco areas flooded when the river breached its banks (for the first time that I can remember). I don't recall their were any flooding affects on the parking lots for the cruise terminal. I am curious why the port remained closed today. The only thing may have been availability of personal.
  12. My point was that mostly likely they weren't replacing a table cloth every four weeks. More likely every six months if not longer. In the meantime, the white tablecloths, are being washed and folded. While they have "folding" machines there are personnel involved. Not just for the actual laundering, feeding them into the folding machines, and transporting them to storage before use. Then the servers have to place the tablecloths on the table. All of this is labor cost. Now add on the cost of detergent along with the maintenance/replacement cost of the laundry machines. The point I was making about the napkins was if they were white, they would still last over six months. We would never throw out the whole batch every month. We would "retire" them when they got worn. Once our "stock" got low, we would purchase replacements from a linen supply company. Why would a cruise company behave differently? You do realize, that there are cost targets. I.E. food cost should be at a certain percentage, labor costs should be at a certain percentage, etc. of sales. A few pennies here and there can add up to real dollars. By dropping the table cloths save these pennies per table cloth and thusly dollars over the the thousands of tablecloths in use without the customers complaining then that will be a factor in the decision making progress.
  13. I think your friend is in need of an intervention. It sounds like they live independently, it may be time for the family to make arrangements for at least a caretaker.
  14. Some of your assumptions are wrong. I worked in the hospitably industry. Back in the 80's, I worked in a fine dining restaurant. I guess you would know consider it as trendsetter as it didn't have tablecloths, but did use cloth napkins. Part of my job would be to launder the the red colored napkins. Labor and supply cost does come into the equation no matter how small you may think they are. In actuality we didn't replace the cloth napkins every month (we would turn every one of them twice a day at a minimum). After six or so months, I would have to buy red dye and run them through the washer. Making sure I ran a few cycles aftewards to clean out the dye before running kitchen "rags" through the washer. There was a labor cost and supplies cost. I also worked in restaurants where there were white tablecloths. These were supplied by a linen service. Lets just say we were strongly encouraged to keep them "crumbed", so we didn't have to put a fresh tablecloth at every table turn. In the hospitality industry, pennies adds up to dimes and dimes add up to dollars. While the elimination of tablecloths in the dining room wasn't solely driven by costs, I am sure it was one factor that was considered and factored into the final decision.
  15. Hmm, why? With a credit card account you can periodically check your balance. With a cash balance, as you reach each threshold you will have to go to the desk and put down more money. To me it is easier to go one morning towards the end of the cruise (depending if the ship doesn't have "check your account functionality" on the TV, vs going to the desk as you reach the threshold.
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