rkacruiser

Corned Beef Hash surely ought to be available on QM2! (I doubt that it will be the quality that you obtain from your local Jewish Deli, however.) Corned Beef Hash is available on the daily HAL breakfast menu. And, I think, on Princess as well. I prefer a properly cooked Poached Egg on my Hash. Preferably two eggs. I like to puncture the eggs and let the yolk run down into the Hash and let the yolk be absorbed. Regardless of my request to my Steward on HAL, the eggs come in a separate dish or on a slice of toast and I have to assemble my Poached Eggs on the Hash.

Some cruise lines do indicate on their MDR menus "Alaskan" seafood of this or that type. Was it locally sourced? Doubtful. Will it be tasty? Likely. Yes, having a lunch or two in some of the ports will most likely provide you with fresh locally sourced seafood. King crab will be an exception to "fresh". It's season is not during Alaskan cruising season. Will it still be good? Most who order it think so. The best Halibut I have ever tasted was at a small restaurant in Juneau. And, it was fresh!

It is my understanding of what I read the new debt issued was to replace debt which had a higher interest rate. It was a refinancing from a higher rate of interest to a lower interest rate. Was what they are having to pay "good news" for the CFO and us shareholders? Well, of course not. But, that is what the other two Companies are experiencing. . Agree and that they have overbuilt for the demand that exists. With more such vessels on the ways and in the orderbook. Inflation and its related causes may find this is most practical currently. And, maybe in the near future. Let's not limit your very good comment to "amusement park vacationers". From what I have read, the interest of visitors to our National Parks has increased in recent years. If this is true, all three of the cruise companies are really in serious trouble. Many assets invested in hardware that attracts decreasing interest. (Reminds me of the Edsel of several decades ago.)

Have not been to Spitsburgen, but have been at the North Cape at Midnight on a ship and have visited Honningsvag and Hammerfest on that cruise. Part of a memorable cruise and ports that I had dreamed of visiting.

My last cruise visit to Bar Harbor, the ship had to use its tender. Having a larger tender available ought to make the experience of getting to/from shore significantly better. Well, what else is new? Such, an attitude of "I'll do my thing" is best observed on disembarkation morning when one hears requests not to get to the disembarkation area until your group is called. I have had that experience. And, it may not have been a kid.

Not the poster to whom you are referencing, but, the YC Lunch Menu at the venue on Ocean Cay is not the same as what is offered on the Pool Deck as far as I know.

I don't recall staying at the Pan Pacific with breakfast being included in the rate. That rate always seemed too high in comparison to another rate that was offered. On embarkation morning, my regular breakfast is always a continental breakfast because I know I will be eating lunch soon after I board. The luggage transfer was done on request with the Bell Captain or the Front Desk. No extra fee for that. If I was using a pre-cruise hotel package, this transfer was included in that package and the cruise line rep on site took care of the arrangements.

Different Chefs for the various venues? If so, I submit that is an important factor as to whether a guest will or will not be pleased.

True, but, check out the company's low in 2008-2009 when there was also much gloom about the Market. Several posts back, it was reading about MS's note about CCL. I am familiar with the analyst after listening to his questioning of cruise line executives on quarterly conference calls. I have respect for the gentleman. However, in my managed MS portfolio, my position in CCL remains and it was the MS advisor who put it there. Is there a "message" there?

When I have been disappointed in the cuisine prepared as compared to what I have enjoyed on the same cruise line/ship, I put the responsibility for that on the Executive Chef for that cruise.

No lighted candles in the DR, no flambes, etc.? Is this due to a change in the policy of a cruise line? Or, is this due to USCG fire regulations? Changes are sometimes made in the cruising experience, not so much because a company wants to do so, but, because they are required to do so.

Thanks for your reply. I have never considered making a contribution to the Crew Welfare Fund. I will do so in the future.

I agree with your thinking. I wonder if it would help those who wonder if they should or should not tip know what job classifications receive a tip and the amount (or percentage of the cruise fare). Trying to obtain such information from a cruise line Is a "mission impossible", almost.

I wonder: using seasonal employees (as they may be doing) as well as local citizens, how well trained may they be? Given what seems to be the very acute labor shortage in Alaska, are some establishments needing to hire some whom they normally would not hire?

Picture #2 in your post #126, this is the interior of what? The Maritime Museum? I love Halifax! The terminal buildings where the ships dock have so many interesting local vendors and booksellers. I have found books there that I have been trying to find that are unavailable in the United States.

CCL has gotten slammed by some who don't understand why they refinanced some of their debt into bonds that paid 10%. It was to pay off debt that was at a higher interest rate as well as providing for some additional cash.

I have done it and I'd do it again. Each cruise, each ship can have a different "vibe" while retaining the basic HAL elements that I enjoy.

If your ship is visiting Ocean Cay, a starboard stateroom is a must in order to easily be able to see the Lighthouse Show.

Yes, I have observed that. Based on my experience with one member of my family of a younger generation, there seems to be a more prevalent prolonged period of adolescence than we in the older generations had. The thinking is different; immediate expectations are different. Of course, it's unwise to paint all members of the younger generations with such a wide brush. Another member of my family has demonstrated just the opposite of his sibling.

This is what a hotel's room service does. Do you know why your Club does this? Is there a reason why you do this at the beginning of a cruise?

Thank you. I have learned to do that and have yet had any notification in which I have any interest.

Considering a flight from JFK to Helsinki to Oslo in Business Class. I would appreciate learning the views and/or experiences by those who may have flown on Finnair in Business Class and on this itinerary.

I wonder if this is SOP for Amsterdam. Flying from ATL to AMS on KLM, we had a luggage problem and the line was long. I not 100% sure, but, I think there was only staff member at that counter.

Agree and I am surprised that they don't.

Thank you CGT!