Does HAL have a dining room just for suites?

[3rdGenCunarder]

No. You are not the only person who enjoys dining in the Main Dining Room. I prefer it to the speciality restaurants. I've had a few meals in the Pinnacle Grill, I don't need to go back. I did not find it all that great and the fact that the menu does not vary over the course of the cruise makes it less of a choice for me. I've tried the Tamarind and I wasn't really impressed with it either. And while I did enjoy the Canelletto's old menu, the new one didn't grab me enough to want to spend money for it.

 

But then I don't believe that food is better just because it's in a small, exclusive, fancy room.

 

I have never had a bad meal in the dining room. And if I do not care for what I ordered initially, the staff is all to happy to get me something I will enjoy.

 

I'm OK with eating in the MDR. We do go to Pinnacle once per cruise, but the unchanging menu keeps me from wanting to be there every night. But it's meant to be an occasional treat. If HAL did put in a suite dining room, I would hope for more varied food, rather than a steakhouse menu.

 

When we sail on QM2, we're in the MDR which is where most of the passengers dine. But I do not resent or envy the people in the Grills restaurants. They paid A LOT OF MONEY for their accommodations and perks, and I respect that. I choose the cabin I want, and that's important to me on a transatlantic. The cabin I want comes with the MDR. I still go to the same shows and lectures, walk the same promenade deck, go to the same spa as the people in the top accommodations. And I pay a lot less, so I consider that fair.

[cruisingxpert]

My guess is that this was a one off situation. I highly doubt pricing would be the same for every cruise on both lines. I just looked on an online website for a 10 day cruise in the Caribbean in December on Oceania. The prices for oceanview is $2400. An 11 day on Hal is $899.

 

I'm coming back to HAL this year after 7 cruises on Oceania because of the dollar but you might want to check Oceania more often. For one thing, they have Solo pricing on a few ships at 25 or 50% premium on O/V, balconies and even PH sometimes. Recently they have had a lot more Canadian Resident specials that give a 20% discount.

Also, I would look at what you spend on board. I almost always have had gratuities, unlimited Internet and OBC. Also they have what HAL used to have - bring all the wine you want and even liquor. No up charge for specialty restaurants and all the pop,water and specialty coffees you want.

 

For example, I did a 12 day (Solo) Alaska this past June in an Deluxe Oceanview on their 680 psgr R ship for $4100 usd but it included unlimited Internet, prepaid gratuities and $1100 On Board credt.

 

I just looked at a HAL 14 day Alaska next June and the cost for full O/V is $5942.86CAD but none of the extras I had on O.

 

Most of the time Oceania is more expensive but there are bargains.

 

I know you haven't had great luck with TAs but Oceania is one where I think you need a good TA.

 

Catherine

[cruisemom42]

I am not a fan of specialty restaurants onboard ship, and on all my cruises have only eaten in specialty restaurants three times -- once each on HAL, Princess and Celebrity. Good food is important to me, but so is the traditional ambience of shipboard dining at a table with others, which is why I like the MDR. Many specialty restaurants do not seem to be solo-friendly if one does not prefer to dine alone.

 

My choice would be to sail on a line with few or no specialty restaurants (or restricted dining rooms) and with good food in the MDR. I think it goes back to my long history of cruising and apparent inability to adjust to the new era of cruising. :o I've priced Oceania, but unlike the poster above I have not been able to find decent solo rates on cruises I'm interested in....

 

When I cruise, the cruise itself is only a part of my overall budget. I'd much rather put a greater part of my dollars to a very nice hotel in, let's say, Rome or Athens, and some fantastic meals out there (or perhaps in other ports along the way) than pay for a suite or a specialty dining experience on the ship.

 

Or for that matter, I'd rather take three less expensive trips to Europe a year than one "blowout" trip.

[cruz chic]

I'm coming back to HAL this year after 7 cruises on Oceania because of the dollar but you might want to check Oceania more often. For one thing, they have Solo pricing on a few ships at 25 or 50% premium on O/V, balconies and even PH sometimes. Recently they have had a lot more Canadian Resident specials that give a 20% discount.

Also, I would look at what you spend on board. I almost always have had gratuities, unlimited Internet and OBC. Also they have what HAL used to have - bring all the wine you want and even liquor. No up charge for specialty restaurants and all the pop,water and specialty coffees you want.

 

For example, I did a 12 day (Solo) Alaska this past June in an Deluxe Oceanview on their 680 psgr R ship for $4100 usd but it included unlimited Internet, prepaid gratuities and $1100 On Board credt.

 

I just looked at a HAL 14 day Alaska next June and the cost for full O/V is $5942.86CAD but none of the extras I had on O.

 

Most of the time Oceania is more expensive but there are bargains.

 

I know you haven't had great luck with TAs but Oceania is one where I think you need a good TA.

 

Catherine

 

Thx for the heads up, I have looked at them a number of times because I've heard a lot of posters say they offer almost equal prices. The problem with Hal is that they offer stupid high prices out of the gate. There is no way I would pay $5900 for a 14 day cruise to Alaska especially in my current situation. I can imagine Oceania would have better deals to Europe as well and I have zero interest of going there. I will keep looking just the same.

[cruz chic]

I am not a fan of specialty restaurants onboard ship, and on all my cruises have only eaten in specialty restaurants three times -- once each on HAL, Princess and Celebrity. Good food is important to me, but so is the traditional ambience of shipboard dining at a table with others, which is why I like the MDR. Many specialty restaurants do not seem to be solo-friendly if one does not prefer to dine alone.

 

My choice would be to sail on a line with few or no specialty restaurants (or restricted dining rooms) and with good food in the MDR. I think it goes back to my long history of cruising and apparent inability to adjust to the new era of cruising. :o I've priced Oceania, but unlike the poster above I have not been able to find decent solo rates on cruises I'm interested in....

 

When I cruise, the cruise itself is only a part of my overall budget. I'd much rather put a greater part of my dollars to a very nice hotel in, let's say, Rome or Athens, and some fantastic meals out there (or perhaps in other ports along the way) than pay for a suite or a specialty dining experience on the ship.

 

Or for that matter, I'd rather take three less expensive trips to Europe a year than one "blowout" trip.

 

I'm surprised to hear you say that about dining solo. Only once have I been asked to share a table and I said no. That was in Canaletto. Every other time it's been a non issue.

 

I like eating in both the MDR and specialty restaurants. I do more of that on a ship that has the tamarind. I'm to the point where I don't enjoy steaks as much as I used to so trips to the pinnacle are less frequent. I find the MDR does fish much better than the pinnacle which I find strange.

[VioletHorse]

Some friends really enjoy Blu and book Aqua class when on Celebrity. Celebrity has a lot going for it, including lots of beautiful new ships. Better food is very important to many people, especially after a few cruises.

Mainstream cruise lines serve food that is quite banquety, especially to people eating in traditional seating on HAL. Food is plated hours in advance, even entrees are plated way ahead of time in order to serve hundreds of courses simultaneously. Kitchens are set up to be assembly lines. First time cruisers may be impressed but the food quality is very Middlin.

 

Pre-plating large amounts food was not what we observed. We've participated in Chef's Tables on both Princess and Carnival. In both events we were taken to the galley during dinner service and could clearly observe the workflow while we were enjoying our appetizers and sparkling wine. There were no pre-plated entrees although it definitely is a fast and furious production line to get those dinners to the stewards. The Head Chefs who were escorting us both indicated that the only things that were plated in advance and kept at proper serving temperature were chilled salads, chilled appetizers, and some desserts.

 

It was interesting to note that if a steward had a special order/request, he'd step off to the side until it was plated, and would pick up the rest of his entrees only when the special order was on his tray.

 

Both Head Chefs said that most cruiselines operate this way as it's the most efficient and assures good food quality without compromising food safety.

[sammiedawg]

Pre-plating large amounts food was not what we observed. We've participated in Chef's Tables on both Princess and Carnival. In both events we were taken to the galley during dinner service and could clearly observe the workflow while we were enjoying our appetizers and sparkling wine. There were no pre-plated entrees although it definitely is a fast and furious production line to get those dinners to the stewards. The Head Chefs who were escorting us both indicated that the only things that were plated in advance and kept at proper serving temperature were chilled salads, chilled appetizers, and some desserts.

 

It was interesting to note that if a steward had a special order/request, he'd step off to the side until it was plated, and would pick up the rest of his entrees only when the special order was on his tray.

 

Both Head Chefs said that most cruiselines operate this way as it's the most efficient and assures good food quality without compromising food safety.

 

Glad to hear this.

[sail7seas]

We once had the treat of the Executive Chef inviting us to the galley while dinner was being served. It was an amazing process and flowed so smoothly we were amazed the way they handle so many meals simultaneously. We did Not see any pre-plated rows of meals.

[POA1]

Pre-plating large amounts food was not what we observed. We've participated in Chef's Tables on both Princess and Carnival. In both events we were taken to the galley during dinner service and could clearly observe the workflow while we were enjoying our appetizers and sparkling wine. There were no pre-plated entrees although it definitely is a fast and furious production line to get those dinners to the stewards. The Head Chefs who were escorting us both indicated that the only things that were plated in advance and kept at proper serving temperature were chilled salads, chilled appetizers, and some desserts.

 

It was interesting to note that if a steward had a special order/request, he'd step off to the side until it was plated, and would pick up the rest of his entrees only when the special order was on his tray.

 

Both Head Chefs said that most cruiselines operate this way as it's the most efficient and assures good food quality without compromising food safety.

You're absolutely correct. We have friends who have been guest chefs on Holland America and Silversea. There's obviously going to be some banquet elements, as there will be any time you serve hundreds of guests per meal I am pretty sure that the claim about dishes being plated hours in advance are crap. (Either that, or our friends just made stuff up, which is highly unlikely.) We'll have some first person documentation in a few months, so stay tuned. Somebody is lying. I'm hoping it's not me. ;)

Edited November 18, 2015 by POA1
Punctuation.

[hrhdhd]

But then I don't believe that food is better just because it's in a small, exclusive, fancy room.

 

I believe it can be. And the meal is not just about the food. It's about the atmosphere, the ambiance, the service, etc. In the Pinnacle, for example, we get better service, steaks cooked more to order than in the MDR, and a quieter atmosphere (unless there's a loud group at a big table--not the norm in our experience).

 

Do we eat there every night? No. But it's a more special experience than the MDR.

 

Of course, YMMV. And apparently it has.

[3rdGenCunarder]

I believe it can be. And the meal is not just about the food. It's about the atmosphere, the ambiance, the service, etc. In the Pinnacle, for example, we get better service, steaks cooked more to order than in the MDR, and a quieter atmosphere (unless there's a loud group at a big table--not the norm in our experience).

 

Do we eat there every night? No. But it's a more special experience than the MDR.

 

Of course, YMMV. And apparently it has.

 

I agree that ambiance affects the meal. Not the taste of the food, but the enjoyment of it. Also, since this thread was originally about a separate suite dining room, I should point out that the food in a suite dining room is generally different from the MDR. It could be a higher quality or have more choices.

 

I don't know about Cunard now, but on QE2, I once compared menus. There were four dining rooms on QE2, based on the price you paid for your cabin. (Cabins got bigger with the price increase, too.) The next-to-lowest price had the same items plus one more choice at each course than the lowest price. Go up another and there were some additional "always available cooked to order" items. Go up to the top level and lots of choices or order if the menu if you want to.

 

If a line is going to offer different menus for different cabin levels, they have to set up different dining areas. Otherwise it's awkward if diners in the same room have different menus.

[avian777]

I'm coming back to HAL this year after 7 cruises on Oceania because of the dollar but you might want to check Oceania more often. For one thing, they have Solo pricing on a few ships at 25 or 50% premium on O/V, balconies and even PH sometimes. Recently they have had a lot more Canadian Resident specials that give a 20% discount.

 

Catherine

 

With all of Oceania's pricing advantages over HAL, I'm curious as to why you are coming back to HAL now. Or am I misreading your post?

Edited November 18, 2015 by avian777

[cruisingxpert]

With all of Oceania's pricing advantages over HAL, I'm curious as to why you are coming back to HAL now. Or am I misreading your post?

 

 

You're misreading my post. I never made any statement that said "With all of Oceania's pricing advantages over HAL".

[Lizzie68]

Funny - while not HAL, I have seen a documentary on TV of a cruise ship kitchen with plates partially laid out in rows. I think that's the only way it is possible for them to do dinner service.

[Boytjie]

Funny - while not HAL, I have seen a documentary on TV of a cruise ship kitchen with plates partially laid out in rows. I think that's the only way it is possible for them to do dinner service.

 

Some dishes like salads and cold appetizers surely can be pre-plated. Hot options less so.

[avian777]

You're misreading my post. I never made any statement that said "With all of Oceania's pricing advantages over HAL".

 

My post did not say that you used the phrase, "With all of Oceania's pricing advantages over HAL". I coined that phrase to characterize all of the Oceania price advantages (that I had "bolded" in your original post) over HAL. And, seeing all of those pricing advantages, I was/am curious why you are returning to HAL but recommending Oceania to others. If you prefer not to answer, that's okay. Thanks for your input.

[cruisingxpert]

My post did not say that you used the phrase, "With all of Oceania's pricing advantages over HAL". I coined that phrase to characterize all of the Oceania price advantages (that I had "bolded" in your original post) over HAL. And, seeing all of those pricing advantages, I was/am curious why you are returning to HAL but recommending Oceania to others. If you prefer not to answer, that's okay. Thanks for your input.

 

I'm coming back to HAL because of the CAD pricing. Oceania only prices in USD which adds approx. 30% to the pricing for me.

 

That example I gave to cruzchic was just to point out that she shouldn't give up checking on Oceania - especially as a Solo because they sometimes have a really good deal.

 

I like HAL and am a 3star Mariner but when I can afford it, I like Oceania better.

[avian777]

I'm coming back to HAL because of the CAD pricing. Oceania only prices in USD which adds approx. 30% to the pricing for me.

 

That example I gave to cruzchic was just to point out that she shouldn't give up checking on Oceania - especially as a Solo because they sometimes have a really good deal.

 

I like HAL and am a 3star Mariner but when I can afford it, I like Oceania better.

 

Thanks for replying - would hate to have my curiosity kill anyone's cat!:)

Edited November 19, 2015 by avian777

[cruisingxpert]

Thanks for replying - would hate to have my curiosity kill anyone's cat!:)

 

You might want to be careful with that expression. I just lost my cat last week.

[avian777]

You might want to be careful with that expression. I just lost my cat last week.

 

I am so sorry for your loss.

[cruisingxpert]

I am so sorry for your loss.

 

Thank you.

[david,Mississauga]

I agree that ambiance affects the meal. Not the taste of the food, but the enjoyment of it. Also, since this thread was originally about a separate suite dining room, I should point out that the food in a suite dining room is generally different from the MDR. It could be a higher quality or have more choices.

 

I don't know about Cunard now, but on QE2, I once compared menus. There were four dining rooms on QE2, based on the price you paid for your cabin. (Cabins got bigger with the price increase, too.) The next-to-lowest price had the same items plus one more choice at each course than the lowest price. Go up another and there were some additional "always available cooked to order" items. Go up to the top level and lots of choices or order if the menu if you want to.

 

If a line is going to offer different menus for different cabin levels, they have to set up different dining areas. Otherwise it's awkward if diners in the same room have different menus.

 

As with our experience on the QE2, on our earlier crossings on QM2 the menu choice increased slightly with each level of restaurant. (We have been in all of the QM2 restaurants: originally there were three, now four.) That has changed recently and the menu of the day has been the same in each restaurant, but the à la carte menu is what makes each room special. Needless to say Queen's Grill has the most extensive à la carte menu and off-menu ordering is encouraged.

 

It would be a major change for HAL to offer a separate restaurant for the suites. With more cruise lines improving their amenities for suite passengers, HAL may some day feel it wise to offer this enhancement. If the fare is reasonable for Neptune suites (which is rare in my perusing of the rates) I am happy with the current limited benefits. The quiet and almost empty Pinnacle Grill for breakfast was appreciated. The considerable "goodies" in the Neptune Lounge provided a reasonable substitute for the poor quality lunches and afternoon tea in the MDR on our recent Alaska cruise.

[3rdGenCunarder]

It would be a major change for HAL to offer a separate restaurant for the suites. With more cruise lines improving their amenities for suite passengers, HAL may some day feel it wise to offer this enhancement. If the fare is reasonable for Neptune suites (which is rare in my perusing of the rates) I am happy with the current limited benefits. The quiet and almost empty Pinnacle Grill for breakfast was appreciated. The considerable "goodies" in the Neptune Lounge provided a reasonable substitute for the poor quality lunches and afternoon tea in the MDR on our recent Alaska cruise.

 

Quote function is being cranky, so I did a cut and paste.

 

Based on our experience on Vistas and S class, I don't see a way that HAL can offer a separate suite restaurant. They'd have to take away space from somewhere that's now open to all. They can't hand over the Pinnacle, as that would remove a revenue source. Walling off part of the MDR would be too awkward.

 

Neptune suite prices are better on Vistas than S class ships. I've never gone for a Neptune on Veendam or Maasdam. Their Vista suites (really a regular balcony room with a posh name) are expensive enough.

 

I'll probably get blasted for being a Cunard cheerleader, but once you've been to Afternoon Tea in the Queens Room, you're spoiled. I went to the Royal Dutch Tea on Veendam and it was nice. Better pastries than typical HAL dinner desserts. We had to serve ourselves on the way in and only tea was served at the table. The scones were good, but served with orange marmalade, which was strange with the whipped (not clotted) cream.

[kelleherdl]

Based on our experience on Vistas and S class, I don't see a way that HAL can offer a separate suite restaurant. They'd have to take away space from somewhere that's now open to all. They can't hand over the Pinnacle, as that would remove a revenue source. Walling off part of the MDR would be too awkward.

 

I don't see why walling off part of the MDR would be awkward at all. On our last couple of cruises the upper dining room was often sparsely used on most nights (at least for late fixed). The area port side, slightly raised, could be redesigned just like the Canaletto was done (soft walling). The question still arises, what would be the menu/food differences? But since there really is even disagreement among folks on this board, who do sail Neptune Suites, about the need for a separate dining room, why should HAL go to the next step.

 

Personally, I would use it as breakfast in the Pinnacle Grill is a driving force for me to spend thousands more than most passengers to have a Neptune Suite. :):):)

 

Dennis

[3rdGenCunarder]

I don't see why walling off part of the MDR would be awkward at all. On our last couple of cruises the upper dining room was often sparsely used on most nights (at least for late fixed). The area port side, slightly raised, could be redesigned just like the Canaletto was done (soft walling). The question still arises, what would be the menu/food differences? But since there really is even disagreement among folks on this board, who do sail Neptune Suites, about the need for a separate dining room, why should HAL go to the next step.

 

Personally, I would use it as breakfast in the Pinnacle Grill is a driving force for me to spend thousands more than most passengers to have a Neptune Suite. :):):)

 

Dennis

 

I don't know if HAL NEEDS to add a suite dining room. The real factor is can they, and I think they can't.

 

I don't know which ship you're describing, but if you wall of part of the dining room, you take away windows and views from the MDR, which would be unpopular. (There have been some very angry posts about the reserved loungers for lanai cabins and the Lido cabanas.)

 

There's no real point to a separate space unless there was an upgraded menu. Since an existing ship wouldn't have space to put in a separate kitchen, the logical answer would be the MDR menu with added choices. Upgraded service (better staff ratio and more experienced waitstaff) would also be an upgrade for a separate dining room. BUT that staff should be added staff. Improving service in the suite dining room should not diminish service in the MDR.