pinotlover

Ah, but the issue becomes when we try to add objectively. Subjectively you can say the Polo Grill was outstanding. Ok, do you believe it better than Flemings Steak House? If not, how would you rate Flemings? Very outstanding or exceptional? Placing its quality in relation to other similar themed restaurants creates objectivity. Something we do with wine all the time. Saying a wine is good or very good means little, until you say “I rate it as a 88 or 92” and we know how you rate other wines.

I believe people just overhype the expectations. The PG wouldn’t be listed as a Top 10 Steakhouse here in the area, nor Toscana a Top Italian diner. Doesn’t mean they’re bad or even poor restaurants, just have to keep it all in perspective. If you port in Naples, or most any Italian city, where do you think the pizza aboard ship would rank with what you’d get in town? Things need to be kept in perspective. Our Kroger regularly has the frozen lobster tails, just like those on ship, for sale at $5.99 each. My wife prepares them, better than those onboard, and they make a nice meal. I love fresh main lobster, but just don’t understand the rave reviews those lobsters in the Terrace get. People read the comments on here and then expect some earth moving meal with the frozen baby lobster tails. Expectations demolished. Oceania typically has good food. Maybe even the finest cuisine at sea. The meals in La Reserve are typically delicious. Otherwise, one must keep expectations in check and just enjoy the food, the company, the wine, and the experience in front of them .

Nothing unusual at all. Just like repeat Alaskan cruises. 5% fare discount might be considered chump change on these short cruises versus an additional cruise credit. This is especially the case if it gets one to ten cruises with PPG and additional OBC faster.

Rather abusive. I was calculating how many cruises the TA must manage just to pay health insurance! 🥺 Hope no kids are involved! I’m not a bleeding heart liberal by any measure, but participation in that gets to close to the edge! I wonder if the Agency is also running a sweatshop seamstress shop in conjunction with the Travel Agency? 🥺

Those size of rebates don’t go people buying $3000 cruises. Things must be kept in perspective. On a separate note, talked to my TA this morning about payment for both an upcoming cruise and for reservation charges for two newly booked cruises. Ask her about quiet sales. Silence, then “ I don’t think Oceania does that anymore. Haven’t seen one in maybe 5 years.” So perhaps quiet sales are like the OCCC, relics of the past whose legacy holds on more in story than fact.

This, like Alaskan cruises, are the type of repeat B2B that may well get you two cruise credits. Cross your fingers. Chances are you may not know until sailing. Oceania can change its mind anytime on the issue.

Reliable wifi on an Oceania ship!! 😳 Good luck with that!

Quiet Sales: Are unpublished fares for specific cruises offered via the TA. They rarely include air, and may or may not include O Life. The fares are “ quiet” and unpublished thus not making the fares inclusive for those having best price guarantees. My TA knows me, and talks with me regularly. She therefore knows whether I’d be interested generally, with ( for example) flying to Athens in early June for a 12 day cruise on Marina B3 or B4 for $1200 each. Or show up in Miami in a week for a 7 day Carribean cruise for $525 each.Sometimes people are flexible, others are never so. A good TA knows their customers. Not everyone gets the calls.

I believe the head chefs drive the quality issue more than the ship. Those chefs move around. During normal times, I believe the only difference is in the Terrace or Buffet. Not a quality issue, but with more people aboard I have found more selections on the O ships than R. Since we normally don’t eat in the Terrace as soon as the doors open, we have found more of an issue with keeping the food at proper temperature on the R ships. I don’t know if it’s an equipment issue or just less people producing less turns.

I don’t know of any published list that has them all on it. Some of the Travel Agencies have it on their website. Always remember that OCCC members are Travel Agencies not singular Travel Agents. Once you’ve identified an OCCC Agency, you must further inquire about which of their Agents have extensive Oceania experience. All probably don’t, especially now. Don’t get too overwhelmed with the OCCC designation. With the takeover of NCL, it’s importance has wained. Multiple high selling Agencies now are at the top commission tier that don’t necessarily sell much Oceania. From what I understand, the designation hasn’t been updated since about 2017. That is new Agencies moved on with non producers removed. It’s now mostly a relic of the past. It’s more important to find a good Agent that will provide the level of service you want, along with the perks you find fair.

I believe the discussion was providing customer service, but perhaps defining it first. We stopped at a Panera for lunch on the way home. There was a line at the counter, but no one there. Everyone was waiting and waiting. Finally someone asked at takeout. No more counter service. Go to the kiosk and order. They had three, two didn’t work. Credit card only obviously. Then you wait at your table until they call your name to go up to get your food. The definition of customer service at Panera now. Does a self service kiosk provide better service than a human? Is customer service only what they choose to provide on any given day? If the concept or definition is being redefined constantly what should our expectations of customer service be on a cruise ship? It appears expectations and reality are colliding.

I just don’t know.I just returned from a major industry wine event in Cincinnati. It was the first such major event since 19 due to Covid. In three years a major changing of the guard. Many of we few remaining old more seasoned attendees were surprised at not only the horrific display of poor manners by the overwhelming number of Millenniums, but more so by their attitudes against established perceptions of manners. The question was raised “ Are manners and social gracious” still taught? Do they matter? So Boomers, you may be paying the bill, but do those performing the work even accept your definition of good service? I believe we seasoned cruisers are on a bridge to tomorrow. A bridge most of us don’t want to either recognize or cross. How, and with whom, this is resolved will determine how our vacation dollars are spent in the next few years. Winners and Losers!

But, But the DIYers that don’t want a middle man!! Back to life, we’re not back on O until Oct. That marks three full years since fall 2019, pre Covid, that we were last aboard. A lot has changed in three years. How many of today’s staff were onboard before the pandemic hit? How many understand the high level of service expected of them? There was no gradual transition between the older and the newer groups. It will take a strong management and commitment to service to successfully bridge to the future. We obviously are there yet, and Oceania has to show its commitment to what it is and what it wants to be. Perhaps looking back three plus years isn’t their answer for the future. Management must lead. We can only see the direction they lead.

We’ve beaten the head horse about many Oceania cruisers that show up before their assigned times. Useless effort to beat it more. I do have separate thoughts on the OP’s Embarkment experience. Things happen that are sometimes unavoidable. Let’s get past that. If a UA or AA flight is delayed, I get a text informing me. If it’s a long delay, I might well wait until later to go to the airport. Oceania has our contact information. Why couldn’t they send out a blast text telling everyone that Embarkment ( in this case) will be delayed 1.5 hours and adjust/add that to your assigned boarding time? Wouldn’t that be a positive customer relations move? We would much prefer wandering around town, enjoying another glass of adult beverage, or nearly anything versus just waiting in a line to board a ship not yet prepared for us. Cabins not ready until 4:30, and people carrying, lugging, or pulling carry on for that long! 🥺! Technology could have forewarned those that care.

What do you think “ providing travel insurance “ is? What % of the total fare does that represent???

Tremendous detailed review. Thank You!! May I ask how many passengers were aboard with you? Did you typically eat alone or sharing? I ask this because we typically share our table, and with a reasonably full ship, the meals normally take a leisurely two hours, thus ending 9ish and giving time for the pit stop and to wander to the Lounge. Finishing by 8:30 is early. As often as possible we avoid the ship’s tours. I appreciate your difficulties there. Some choose the tours for their convenience. We haven’t found that rewarding. Best of Luck with your future adventures! 🍷

Yes, but!! We’ve both read posts, in the past, where demolition work will sometimes actually start on the cruise(s) prior to actual dry dock. Carpet being torn out and other such work, for example. So could Oceania be freezing the number of passengers on the ship to maximize such work being done by crew pre dry dock? Or, if the cruise is poorly sold, might they just cancel it to allow even more work and disruption on the ship. Personally guessing, with the need of revenue, the cruise isn’t cancelled unless really undersold. Either way, neither of us probably would want to be on that cruise .!