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Pavovsky

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  1. The Azamazing evening sounds quite wonderful. on our first Azamara cruise we did the evening in the theatre in Livorno which was very good and as it was end October we were greeted back to the ship and ugh got chocolate and optional rum. On that cruise the included and ultimate wines were excellent, the cruise kept to the schedule with late nights in port and overall was excellent. Our recent cruise had a poor (in our opinion perhaps others loved it) azamazing evening in Corfu. In hindsight we would have stayed and had dinner in Corfu. The white wines were terrible, and the entertainment was quite samey. Unfortunately also they changed ports in advance of sailing which led to too many mediocre stops and some which were due to be 10 pm stops were changed to 8pm. The pricing strategy and lack of trust on stops means we are far more inclined to go back to land holidays.
  2. A fair point. Although, buying a speciality restaurant package on Celebrity brings a much more enhanced cruise without the cost of a suite.
  3. There are pluses and minuses to all lines. Depends on the price point, your interests and the itinerary. Also useful to look at what you like and dislike on other cruise lines and see whether Azamara. Have you looked at Seabourn? In my view they are many notches above Azamara. Bigger cabins, more inclusive, better food and service.
  4. I cannot remember the thread which discussed this but it appears that the Pursuit gym now has a new rowing machine.
  5. Thanks Phil. The ‘good’ reason is that some ports where they expected to dock are now tenders so needed to change others to get fresh water on.
  6. The operational reason is the need to be at port to take on fresh water. Another change to the itinerary is that instead of Chania we will be docked in the prime location of Souda with a shuttle bus for ‘our independent traveling guests’ to Chania - this is presented as a ‘bonus’ for passengers.
  7. Cheers. We have been on both sides (early booked and late deal). Whether we get a good deal or feel we may have overpaid we keep this to ourselves.
  8. What is wrong with late bookers? And what constitutes a late booker!
  9. Interestingly - while the premium spirots and wines are a selling point, it is probably the availability of Perrier and Evian and Nespresso on the ultimate package that makes it most attractive. Plus the bonus of not having to think about prices or signing.
  10. Thanks for indicating there is no change announced. The immediate thought on any change was the remedial works to the damaged docks but it seems there is a much bigger debate which could even lead to the bigger cruise ships docking on the mainland with smaller cruise ships docking in the other port. I understand there were protests in Venice last weekend about the cruise ship situation and that the Govt have promised a response by 30 June. Perhaps any reforms are for next year but given the depth of anger it could happen this season.
  11. Would welcome information on this also as we are looking now at hotels in Venice for the 13 August departure. Happy to hedge bets with a hotel near the bus station if that is handy for both cruise ports. Any advice?
  12. do they charge for water in the restaurants?
  13. Overall we had a good cruise, which had a poor start and a great last week. First off, we are new to Seabourn but not new to cruises. We have sailed on Star Clippers, Celebrity, Azamara and Cunard. We are more interested in a nice meal than Broadway entertainment and had reasonably high expectations for our Seabourn adventure. The the bad bits (admittedly these problems pretty much came together so individually they should not have bothered us but the cumulative effect did not give a good impression): Check-in process was way too low-key. No information other than the ship is that way. No information on what to do or where to go when we got on board – around 1pm. The ship was also in a different terminal to that which we had been advised. The food and service in the Patio was abysmal on day 1 – not through crowds or lack of staff but through inefficiency/lack of training./salty unappetising food The first night in the Restaurant was poor in terms of both food and service. A dry overcooked meal should not be met by ‘I will tell the chef’ nor should the cheese be practically frozen. No manager checked on us during the meal nor did anyone notice the food was not been eaten. Despite coming down to dinner at 8:40pm, we had warnings that the kitchen would be closing and would need to hurry up. Some staff members arguing in public. The Grill was not great – service was disorganised – the dover sole was exceptional but otherwise not impressed with other courses. Basic requirements not delivered. Heavy push on the additional charge wines. A request for a post meal drink was met with the response that the bartender had gone but we could go to the Observation Bar. Service staff on a luxury ship should know what a Kir Royale is or what an IPA beer is. Also, when asked what beers you have the answer should not be ‘tell us what you want and we will tell you if we have it’. The overall sense on the first few days was that the ship is in transition with lots of training going on. The salt content in some foods was crazy high – I know that they need to cater for different tastes but one can add more salt but not take it away. To cap it off there was a very bad smell in the shower and air conditioning not working well. Thanks to the forum posters who gave great advice on how we should tackle these issues, and as confirmed already things did get better with the helpful intervention of the Hotel Director, the F&B Manager and Guest relations. Tip: the onboard app is a great way to communicate. Good and bad. Now to the positives: There are some exceptional staff members on board with an excellent service ethos. The sense I had was that they really cared. Special mention to Kristof and his team (plus the visible Italian chefs) in the Colonnade. Really on top of things. Noted when we were concerned with the fast pace of the meal and sorted it. In terms of restaurants, there is no where I would rather be than the Colonnade on a balmy evening in the Med. The food was generally great and occasionally exceptional. We also had many lunches in the Colonnade – great choice and chefs very visible. The Seafood Pasta special is up there with my favourite dishes of the summer. We had three more meals in the Restaurant after the ill-fated opening night. It was definitely a better experience – food and service, but the Colonnade had drawn us in at that stage. Again, the patio did get better after the first poor experience but much preferred the Colonnade. Housekeeping was exceptional – our attendant was very concerned with the drain issue and conveyed the options to address it properly. The Observation bar post dinner was usually excellent – had some quiet nights and a few more lively ones into the early hours…Great drinks and service. Some suggested improvements Better quality teas are needed. In the square and for breakfast. You can request but perhaps having these available The square could be used better in the evening and later service. Snacks would be nice (in the square?) – perhaps a midnight snack like they did on star clippers. Would cut down on room service. More variety on casual music would be great. Overall, as I said we will sail again. And the response to real problems meant that we walked off the ship content and relaxed.
  14. Overall we had a good cruise, which had a poor start and a great last week. First off, we are new to Seabourn but not new to cruises. We have sailed on Star Clippers, Celebrity, Azamara and Cunard. We are more interested in a nice meal than Broadway entertainment and had reasonably high expectations for our Seabourn adventure. The the bad bits (admittedly these problems pretty much came together so individually they should not have bothered us but the cumulative effect did not give a good impression): Check-in process was way too low-key. No information other than the ship is that way. No information on what to do or where to go when we got on board – around 1pm. The ship was also in a different terminal to that which we had been advised. The food and service in the Patio was abysmal on day 1 – not through crowds or lack of staff but through inefficiency/lack of training./salty unappetising food The first night in the Restaurant was poor in terms of both food and service. A dry overcooked meal should not be met by ‘I will tell the chef’ nor should the cheese be practically frozen. No manager checked on us during the meal nor did anyone notice the food was not been eaten. Despite coming down to dinner at 8:40pm, we had warnings that the kitchen would be closing and would need to hurry up. Some staff members arguing in public. The Grill was not great – service was disorganised – the dover sole was exceptional but otherwise not impressed with other courses. Basic requirements not delivered. Heavy push on the additional charge wines. A request for a post meal drink was met with the response that the bartender had gone but we could go to the Observation Bar. Service staff on a luxury ship should know what a Kir Royale is or what an IPA beer is. Also, when asked what beers you have the answer should not be ‘tell us what you want and we will tell you if we have it’. The overall sense on the first few days was that the ship is in transition with lots of training going on. The salt content in some foods was crazy high – I know that they need to cater for different tastes but one can add more salt but not take it away. To cap it off there was a very bad smell in the shower and air conditioning not working well. Thanks to the forum posters who gave great advice on how we should tackle these issues, and as confirmed already things did get better with the helpful intervention of the Hotel Director, the F&B Manager and Guest relations. Tip: the onboard app is a great way to communicate. Good and bad. Now to the positives: There are some exceptional staff members on board with an excellent service ethos. The sense I had was that they really cared. Special mention to Kristof and his team (plus the visible Italian chefs) in the Colonnade. Really on top of things. Noted when we were concerned with the fast pace of the meal and sorted it. In terms of restaurants, there is no where I would rather be than the Colonnade on a balmy evening in the Med. The food was generally great and occasionally exceptional. We also had many lunches in the Colonnade – great choice and chefs very visible. The Seafood Pasta special is up there with my favourite dishes of the summer. We had three more meals in the Restaurant after the ill-fated opening night. It was definitely a better experience – food and service, but the Colonnade had drawn us in at that stage. Again, the patio did get better after the first poor experience but much preferred the Colonnade. Housekeeping was exceptional – our attendant was very concerned with the drain issue and conveyed the options to address it properly. The Observation bar post dinner was usually excellent – had some quiet nights and a few more lively ones into the early hours…Great drinks and service. Some suggested improvements Better quality teas are needed. In the square and for breakfast. You can request but perhaps having these available The square could be used better in the evening and later service. Snacks would be nice (in the square?) – perhaps a midnight snack like they did on star clippers. Would cut down on room service. More variety on casual music would be great. Overall, as I said we will sail again. And the response to real problems meant that we walked off the ship content and relaxed.
  15. There was a special ship in the Split Škvera ropes, but in size and purpose, completely different from others. "A boat built on old sailboats that were mostly cargo ships, we've turned it into a passenger ship with all the comfort and luxury," says project director Radovan Nečinevic. So the passengers will enjoy three swimming pools, libraries, salon and everything else that only boasts luxurious circles, and the special experience will be the moths that will be the tallest of them and the belfry of St. Duje. "The very fact that mulches and crosses and deck equipment weighs 220 tonnes speaks of the complexity and complicated process of making these masts," explains Dalibor Komatina, project manager of the mast project. According to the client's estimate, the ship will spend most of its time on the wind power plant and will be equipped for sailing on the polar seas. Although now it does not look like this, in just a few months these passengers will walk on the corridors, and they are people who build passenger ships that can afford the prospective Brodosplit clients. Because, they claim, they have long understood that due to unmerciful competition from the east, they must be creative. "Small and medium sized passenger ship construction program is a niche where Brodosplit is slowly but safely positioned on the world market," said Brodosplit spokesman Josip Jurišić. Workers are happy and proud. And it is also important that the workers are laughing because they are not paying them late or days. Sent from my iPhone using Forums
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