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KatyX

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Posts posted by KatyX

  1. Well, just keep in mind that most people in Houston don't know that area at all. It's not really in the city of Houston but it's considered part of the Port of Houston authority. I will add to that with the fastest experience ever getting on and off the ship was at Bayport

  2. We only did it once and I don't think they gave us a receipt or ticket. I too was kind of wondering if I would see them again, but they were waiting for us at the market. It is a fair ways from the port to Lucaya. I would play it safe and be in that cab coming back before 2 p.m.

  3. Here's what the Texas tax man says:

    A person traveling into Texas from another state or country can bring a maximum of:

     

    1 gallon of distilled spirits;

    3 gallons of wine; and

    24 twelve-ounce containers of beer

     

    They're gonna charge you about $3.50 per bottle. While the limits are based on quantity, the tax is per container (it does not give exceptions for opened bottles)

  4. 1) You can order liquor by the bottle for your room. It's incredibly pricey

    2) You can by cheap liquor on board that's held until you disembark

    3) The customs limits are by the ounce - equals about two bottles per person; but they are very lax on enforcement

    4) The TABC desk in the old terminal is a good ways past customs and you see many people just ignoring them and walking off.

  5. What can I say other than I wish we had the same experience. The couple to the right of us were friendly and interactive. The rest of the group said nothing but acted like they'd never had nouvelle cuisine before

  6. If you have a smartphone, just punch it into Google maps right before you get on the road. It will always give you the fastest route. If you're from out of town, I'd always recommend just following the airport signs to I45 and taking it all the way to Galveston - its the least confusing and you won't be freaking out at the 610 interchanges.

    Traffic will build up for a few minutes around downtown and almost always way down south about halfway to Galveston.

  7. Okay, it's been more than a year since we went; but I saw another Chefs Table post where someone commented on the one negative post.

    I gotta ask: how can y'all like this?

    We ate in the noisy, busy kitchen and I got a head-on view of a big stainless steel wall. The food was a selection of artistically designed tidbits served with house wine. Some of the tiny bits were excellent; but most weren't that much better than the MDR offerings. The Chef was courteous, but seemed like we were keeping him from his job. The waitstaff was very gracious; but so are the staff in the dining room. I will say the short kitchen tour was interesting and it was nice sharing a table with other "foodies"

    All this for $75.00 a head- and don't forget you already paid for dinner service with your cruise ticket - so you are really shelling out close to one hundred smackers for this experience.

    And so, yes, we too are one of the few Chefs Table negative reviewers.

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