rkacruiser

One of the best innovations on cruise ships for those who choose to dine outside of the buffet restaurant are the automatic doors to the outside seating! Trying to handle plates (trays? what are those anymore?) and deal with doors that one has to push open can be difficult for some guests.

I sailed on Carnival Miracle the cruise prior to a drydock and took the Behind the Scenes Tour. There was evidence below deck that preparations were being made and storerooms were the most empty (but there were still supplies in them) that I have ever seen them. In the guests' areas, there was no evidence of any preparation. After a major drydock, it is possible that some unfinished tasks will be completed during the first cruise or two. Workmen from the shipyard may be aboard and some areas may be unavailable for guests. As for supplies, I would not be concerned. There will be plenty of food, T.P., and alcohol. Although, it is possible that some wine selections that are on the wine list may be unavailable.

In my experience, there do seem to be more male Cabin Stewards than female. But, on my most recent Princess cruise aboard Coral Princess, my Cabin Steward was a young Thai woman who did an excellent job. On MSC Meraviglia, as Yacht Club guest, my Assistant Butler (who performed Cabin Steward duties) was a Filipino female who also did an excellent job.) I did not see any female Butlers other than the Chief Butler who was obviously very experienced in her position. I have not observed any female Cabin Stewards on HAL.

Later dining provides a more relaxed and pleasant dining experience for me whether it is in the MDR or a specialty restaurant.

A really good cruise on the Zuiderdam was a 4 day cruise after she had been used as a hotel ship for the Super Bowl game when it was played in Jacksonville. It was a cruise to help the ship get back onto her regular itinerary. Well priced with my expected HAL "Signature of Excellence" provided. A very reasonable conclusion, I think.

I am the same kind of person. Makes life easier and more pleasant. Most of the time. My opinion: unless your waiter's "need" to get your dessert order at the beginning of your dining experience was a dining room management "policy", then, your waiter was being "lazy" and he/she was not wanting to make another trip back to the Galley to get your dessert when it was the appropriate time to do so. Do you disagree with my experience that the most consistent experience on HAL is the inconsistency of the cruise experience at this point of time? When I began cruising on HAL in 1970, and for several cruises afterwards going into the 1980's and 1990's, my HAL cruises were very consistent in every category that one could imagine.

This question is becoming interesting to me because I have ordered floral arrangements for friends as well as for myself and my traveling companion in the past. Always very pleased! I wonder if this situation is becoming another of the inconsistencies that we are experiencing from one HAL cruise to another. A report I read that on one person's cruise, the floral arrangements (what few there were) were in poor condition and had not been refreshed. No florist aboard was the person's conclusion. No orchids on the table in the Lido Restaurant. Bouquets on the tables in the MDR have been long gone; maybe, a flower or two in a bowl with water in the middle of the table; nothing else in my recent experience.

I 100% agree! Just as whomever is the Executive Chef in the Galley, it is those people who make a major difference as to the satisfaction of the guest to their dining experience.

Watching it on TV is what concerns me the most! There is NO assurance--none whatsoever that I can determine--that people are watching this information. "Need to unpack, need to go to the bathroom, play the recording while we are on the veranda taking in the sights and having a drink, etc." People will do what THEY darn want to do, when they want to do it. And, watching a safety video may not be high on their priority list!

My opinion: your post is perfectly appropriate! People who think this topic is less than very serious need to read a book or two about the Prinsendam fire in the Gulf of Alaska. A very detailed book written by a USCG Officer at the scene makes some "interesting" reading.

It's been "filler for a program" for too many years now. Time for a change, HAL! The program is excellent and would be of interest to more guests, I suspect, if presented at some time other than the first night at sea. An improvement thanks to the new interactive TVs. May I ask why you did not "insist" that I will order dessert when I am done with my entree? Some guest "pushback" is required at times. And, if the waiter gets "huffy", it's time for a visit with the DRM. For the millions and millions spent on the theaters (particularly the World Stage on the Pinnacle Class ships), it has been a classic misuse of resources for the way that they are used. Although, to be fair, the reports of the improvement in some of these presentations recently is encouraging. One receives what one pays for? Thanks for your report and your photos. Nieuw Amsterdam provided me with a couple of really good cruises.

There must be a course in business schools on how to ignore the advice and experience of your front line employees. The Panini Press was a beneficial addition to the sandwich bar. Gone now, as far as I know.

An article in today's paper pointed out that both Pepsico, Coca-Cola, and Chipotle are not seeing resistance to the increase in pricing on their products. Profits of some food preparation companies are doing quite well. McDonald's is reporting somewhat disappointing results, but, the strength of the US dollar in their international markets is a reason for that. In that same article, a shopper reported that it has been months since she bought a steak. Too expensive for her family. It is indeed a two tier economy.

Me too. I prefer Tuna in oil as compared to Tuna in water. A Tuna Salad made with chopped celery and some pickle relish with Mayo on a toasted bread of some type is what I prefer. A Tuna Melt with Swiss Cheese is a sandwich that I really do enjoy as well. Their sandwich station had a much better variety of sandwiches than the pre-made ones and, since they could be customized by the guest, those sandwiches were even better. I may have seen some small "tea sandwich" types made with Tuna Salad in the snack display in their Exploration Cafes.

As many times as I have parked at Port Everglades, I have never found a spot on the ground level. Port staff employees maybe park there? A Porter may take your luggage and you directly to your car, if they are asked. (A generous gratuity is appropriate, of course.) And, if one arrives in the time when people are leaving and others are arriving, it is not usually difficult to find a parking spot near the elevator foyers.

But, nothing like the outdoor buffets once were. (Find photos of the outdoor buffets that Sitmar Cruises once created.) I wonder if the port of origination and destination has anything to do with this. Sailing from/to a foreign port, the long arm of the USPH might not quite reach. This is correct based on what I know. How many thousands and thousands of guests dined at outdoor buffets for how many years without any serious issues?

That would be a most unwise response from the student!

Would Grub Hub deliver a Big Cheese Pizza with Black Olives from my favorite local pizza restaurant? 😆

In my opinion, yes. DTW is a very efficient airport and the Delta terminal is an easy one to navigate. But, I would not be comfortable with such a short connection time.

Some cruise lines do a better job at adjusting their dining times than others. Why? On-board management of such issues is what I think is responsible. Some Hotel Directors/Culinary Operations Managers are better aware of guests' preferences than others. Thanks for an excellent post!

I can provide "chapter and verse" to that observation!

Yes, I agree that this is important. But, how easy/quickly can that be found when an assembly at that station with other less experienced cruisers than you are and are confounded by the likely chaos that is probable in real emergency? Have you not witnessed guests exiting the door for Muster Station Two when their Station is at #14? The two way traffic from one door to another results, in my observations, in delays for people getting from where they are to where they ought to be and impedes those who exited the proper door to get to their Station.

Totally unacceptable behavior! How well will you be reminded of what you ought to do in a real emergency? How much less practice does the members of your lifeboat/muster station have in learning how to deal with guests who are confused and panicked? I write this as "something for you to think about". May I ask how much attention was given to watching (and learning or re-learning) from the TV safety talk while you were unpacking and storing your clothes?

The Grand Dutch Cafe and the New York Deli and Pizza were standouts for me for something other than a formal meal. Sel de Mer cannot be beat and I recommend their Dover Sole. Preparation and presentation are excellent. Escargots are different from what is prepared, if they are, in the MDR and are very good. Rolling Stone Rock Room "rocked" when I sailed on Nieuw Statendam. Very much disappointed in the the entertainment that I attended in the World Stage. But, to be fair, from what I have read on CC recently, maybe a better quality of performance is now available and a better use of the technical features of the theater is being used. I did not care for much of the art work. Without labels as to what the artist was trying to "say", I didn't understand what I was seeing and was most surely different than the art work on previous Classes of HAL ships.

One of the most entertaining experiences for me is when my team is playing and I am watching the game in a ship's Sports Bar and there are those guests who are rooting for the opposing team. Even the bartenders "get into the spirit" at times.