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G&T Cruisers

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Posts posted by G&T Cruisers

  1. I just read an article that Princess is starting a ship with in a ship concept called the Sanctuary Collection on Sun & Star Princess and that the sanctuary  will be part of a cabin grade and no longer available to the average passenger it seems to be the same direction as Norwegian and MSC with there private areas.

    I don't know if this will spread to the rest of the fleet but that seems to be the way most lines are going.

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  2. We have been on the Island 3 times first was 15 day Panama Canal cruise before the retrofit then a 7 day Alaska cruise and just recently a 14 day Caribbean Holiday cruise we love this ship and would go back on it without hesitation.

    We were Aloha forward your right below the buffet area easy to get to,We had no problems with long lines at the buffet area or wait times in the dining room 

    Have been on several Royal class ships and yes they are nice but we still prefer the Island 

  3. We have sailed on the Island several times before and after the refit and it still is one of our favourite ships in the Princess fleet and we were booked to sail on her this Dec but was canceled and we rebooked again for next Dec.It's funny how almost everyone goes on about the Pacific Princess being there favourite ship yet it was our least favourite so it all goes by what you get out of it.

     

  4. You reserve the clam shells on the excursion page in your personalizer for Princess Cays and you get  a voucher in your cabin when you first board and take it with you when leaving the ship on a tender for the Island you choose which clam shell you would like and hand your voucher to the beach attendant.

  5. I subscribe to Princess Cruises on YouTube and just watched Curtis Stone make the perfect roast chicken. I was distracted by the food safety violations I saw in the video. Granted he is at home, but if you're going to post a video, it would be a good idea to make a point of following health standards and sharing them with the public. I am a chef. I teach food health and safety guidelines to my staff as well as practise them at home. Watching this video made me cringe. When he handled the raw chicken then the container of spices, string, and olive oil without washing his hands, he contaminated every item he touched. The string should have been cut in advance. And, seeing the dogs in the kitchen??? As perfect as the roast chicken was, the process of getting there needed some health and safety considerations.

     

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