4JACK

Mike,

Are you referring to the Mayan Mystique cruise from March 3 - 13, 2016 when you say the March 10 cruise. We were also on that cruise, but did not receive any offers from Oceania. Thanks.

To StanandJim, Just curious to know whether the Prestige Bar Package also includes all the selections that are in the Martini Bar Menu. For example: The Flirtini, Le French Martini, etc. Noted that the "Big O Martini" is included in the Bar Menu, but not all the martinis. Thanks.

The term "Dry Dock" is used interchangeably with Refurbishment these days, so the ship won't necessarily be spending any length of time literally out of the water,

-and even if she is, the crew can usually remain living onboard, or will be put up at local accommodations arranged through the shipyard.

 

A well trained crew is too valuable an asset to give up easily. ;)

Stan and Jim,

Thank you for your factual reply; and I enjoy your knowledge and details regarding the Oceania ships. We disembarked the Riviera on April 1, and we were surprised that the entire crew/staff were new. We only came across one wait person from Honduras that we knew from previous cruises. Most crew members just started their new contracts with Riviera.

Do any of the Oceania CC members know what happens to the crew members and staff while the Riviera is scheduled for its ten-day dry dock in Barcelona? There are approx. 800 crew/staff/officers on Riviera. Thanks.

Oceania has just made the additional "OBC in lieu of" to our final cruise vacation summary invoice. We obtained our Silver Level status, and this cruise included the promotional PPG. Different departments were involved, it took patience and time to adjust all the credits and amenities. Our personal vacation consultant at Oceania did an outstanding job. Sailing March22!

Paulchili, thanks for responding. Our Oceania Consultant basically said all appropriate credits will be applied before boarding. Looking forward to getting all due OBCs. Have a save journey to Miami. We are travelling to Miami from Philadelphia. Hope to meet you onboard.

To Paulchili, we are on the same March 22 - Apr 1, cruise that you are on. We achieved Silver Level status after January 1, 2013, and this cruise offers a promotional PPG. Is the $250 per stateroom credit reflected on your Guest Statement under the promotional amenities because of the Oceania Club Benefits due? Ours is not reflected on our statement as of yet. We are still waiting for a new invoice. Thank you.

For what it's worth, my coleslaw at home is very similar. Can't give you exact measurements --but it includes Best Foods (or Hellman's) mayonnaise, apple cider vinegar (thin out the mayo with this), a bit of sugar (to taste), and celery salt. Works for me.

My favorite Cole Slaw is from Wave's Grill, and can't seem to get the recipe. Your recipe sounds very good. Can you be more specific as to how much you use. Celery salt or celery seed? Do you include shredded carrots in the cole slaw?

Thank you.

Don. thank you for your detailed instructions and illustrations on attaching images. I always enjoy reading your posts and expert advice. 4JACK

Reposado, As I mentioned in earlier posts, your photos as really amazing. Have you considered doing a digitlal book such as Picaboo or Shutterfly just on your food experience/photos w/your captions? You can highlight all the restaurants and their best specialities.

Traveler916, I'm lucky because I have a local butcher/deli store that makes their own cole slaw and it is also very good. Oceania's secret is probably the dressing.

Thanks, Reposado. I have a predecessor to your camera (Panasonic DMC-TZ3) that broke during our "Islands in the Sun" cruise this past February. Camera's lens cover is stuck shut, so I need to get a replacement. Your food photos are catalog worthy!

Sea Bass is my favorite entree aboard the Marina, followed by the cole slaw served at Wave's. Wish I could get their recipe for the cole slaw. We are looking forward to our cruise in March aboard the Riviera. Your photos are amazing. May I ask you what camera you are using?