It seems like most people feel Carnival's food and service quality have declined...

[bobandalice]

Everything changes. Yeah, it's different from when we first started cruising, but we still enjoy the food.

 

We honestly have very few complaints about anything, and just enjoy the vacation. What a great way to travel.

[Warm Breezes]

We understand why the changes that have occurred but do miss the good old days where cruising was an elegant vacation

 

I think you can still get your elegant vacation' date=' just not on Carnival. Many people who are sailing on the mass market lines in this current day want casual and relaxing vacations. The mass market lines are responding to their demands. I'm afraid those who truly want elegant will have to pay the premium to get their elegant on the lines who cater to that market. I personally don't know what those lines are since I am not interested in them and have never researched them, but I am sure they are out there.[/quote']

 

"Karnyval - The people who want elegant vacations are unwilling and/or unable to pay for them. It isn't just a few dollars. It costs exponentially more to live in the past. One of the reasons a number of upscale niche market cruise lines went bankrupt or were bought before they could. "

 

They probably couldn't pay for them in the "Good Old Days" either then. You get what you pay for and if you can't afford to pay for "Elegant" then you really shouldn't expect it on a mass market cruise line in the "Current Days"...because you definitely don't pay for it.

[crusinpsychRN]

When I was 13 my grandmother escorted my brother and me on a cruise on the Queen Elizabeth only if we paid for ourselves. I worked for my dad in his dry cleaning business and had saved enough money for the trip, $1375. This was 1964.

 

The food was very good but I find today's food on par with the exception of the lamb shank in MDR, on Lido it's leg of lamb so I go up there to get some. On the QE I got leg of lamb and the waiter asked me if I wanted some (couldn't understand his English accent) sauce. After he resaid the same thing the 3rd time I said sure. He poured this slimy green stuff all over my beautiful lamb! It was the first night out of New York in rough seas, the water in the glasses was tilting. I backed up from the table as fast as I could before I lost it. It was mint sauce which I can't stand.

 

I went back to my cabin. The waiter showed up later with an apple for me and offered to take me on a tour of the ship. Had a great time.

 

I do miss them sweeping crumbs from the table.

[mapsmith]

mapsmith, they serve spiny Florida lobster.

On the Triumph in January out of Galveston, it was as advertised. Maine Lobster Tail, not the Florida Spiny Lobster. About a typical 3 to 6 oz tail. Edited July 29, 2016 by mapsmith

[TerReuv]

Granted, I didn't sail decades ago, back in the glory days of cruising. But since I started in 2008, I have found the food to be very well prepared and plentiful. Good selection nightly - if I can't find something in particular for an entrée, I can always have a couple of appetizers and go right for dessert.

 

Considering the cost of a Carnival cruise, the food is quite good. Now if I go on a Celebrity or Silver Seas, I would expect gourmet deliciousness every meal.

 

Agree! We started cruising in 2011 and we have not had any complaints with the food. We have eaten at the steakhouse and love it, but it is just not worth the money as we cannot even finish the steaks they are so big! If I was at home and could take home a doggie bag, that would make it better. LOL

 

Looking forward to trying the Italian place on the Magic. But, there is always something on the menu that I like and I am a very picky eater.

[TerReuv]

I understand this is a good deal for you but not so much for the wait staff. You would tie up a table for three hours for a five dollar tip? These restaurants are made for much faster turnover. In effect, you're costing your waitstaff money.

 

Sorry, this is a pet peeve of mine. Unless the restaurant is empty, eat and enjoy conversation elsewhere.

 

So you're saying that no one should go out for a leisurely dinner and visit over coffee afterwards because their costing the wait staff money? If I ever went somewhere that made me feel that way, I would never return. In fact, I have never returned to a place that I felt rushed me out.

[Swampbabe]

So you're saying that no one should go out for a leisurely dinner and visit over coffee afterwards because their costing the wait staff money? If I ever went somewhere that made me feel that way, I would never return. In fact, I have never returned to a place that I felt rushed me out.

 

 

 

An AppleBees, Olive Garden type of restaurant is based on relatively quick table turnover. To tie up a table for three hours and leave a five dollar tip is indeed, costing the waitstaff money because another customer can't sit there.

 

We see it often here in Florida from our "snow bird" friends. Tie up a table on a busy Friday night and leave a minimal to no tip.

 

I would guess that if you feel that tying up a table for hours in a casual restaurant is appropriate the restaurant probably wouldn't care if you never came back. Some customers aren't worth the aggravation.

[berrieh]

[deleted]

Edited August 6, 2016 by berrieh
wrong thread, multiple windows open

[almitra]

Cruising aboard CCL since 1979, and yes, the food offerings are not what they used to be (even just a few years ago, actually). I still love cruising and will do it as long as I am able, but I prefer the specialty menus we used to have--not a down home cookin' kinda girl on vacay, just while at the house---don't care to see mac & cheese or fried chicken on the menu...but that's just me. I can ALWAYS find something to eat, though....LOL!

 

As for the price of cruising---it is WAY more than it used to be, but that's to be expected. My 7 day cruises were a flat $300, all drinks were served in the clear plastic 8 oz cups and were $1 apiece (cash), and shore excursions were around $40. That was decades ago, so of course they are higher now. No problem, I'm still a happy cruiser!

[TEXASMUNK]

Had an interesting conversation with the Head Chef on Celebrity another line. He told me that Royal has a fixed daily cost per passenger while Celebrity has a cost that is approx. $2.45 per person, per day higher. He comment was that this made all the difference when it comes to overall perception of quality by the passengers.

In recent years all cruise lines have stopped sending documents....imagine the $$$ savings of printing, handling, postage. Today, you even get to print your own luggage tags.

In recent years cruise lines have introduce self-debarkation. Imagine the reduction in man hours for the cruise line..those employees can spend the time cleaning cabins, cleaning public areas, etc. Which means less employees overall. Another $$$ savings.

In recent years cruise lines have reduced the number of employees in the hotel staff, assigning more cabins to each steward. More savings.

In recent years fuel costs have dropped by more than half. Again, how many $$$ has that saved?

Drink prices are up....a major onboard profit center.

Interestingly enough, auto-tipping has begun primarily due to the increased number of passengers that stiff the staff. It still happens, note the lines at Customer Service with folks using lame excuses to pull gratuities.

Heck, even tablecloths are gone..Again, $$$ money saved not needing to wash, iron and replace worn tablecloths.

 

Yup, prices are reasonable for a cruise, but our complaining about the declines will not change anything....it is a buyer beware. I for one, will not stop cruising, will be have my expectations lowered in anticipation of the lowered quality of food.

 

I do note, the crew still makes a wonderful effort to smile and accommodate the passengers.

[LaFrimaire]

It's interesting how people go on about the table cloths. My last cruise just switched to American table and was worried because of the negative feedback. Surprisingly did not miss the table cloths and the food was better and more varied than expected. I live in a seriously foodie town and none of the high demand top restaurants use table cloths. These are places with Michelin stars that get James Beard awards with 60 day wait lists. Yes there are top notch white table cloth restaurants and that is a unique and excellent experience too, with the price to match ($65 steaks, $160 tasting menus). I think the MDR less formal atmosphere is more relaxed, you can still dress nice and service is still good. A line like CCL has to cater to more varied styles and elegant night is always fun. Although I'm personally not too into the actual elegant night menu offerings. Also don't feel like you're forced to pay for specialty dining based on limited MDR options, and even those are fairly reasonable compared to other lines.

[Buffettfan 225]

Hi, do they still serve baked Alaska?

 

Just off Legend, one of few ships still servind "old menu- the non American Table" Yes to Baked Alaska- very I celebratory- just another slice placed in front of you. No more parade,sparklers or "flaming."

also offered Chatuebriand, butter & blanc.

[bingo3]

I have only sailed 3 lines and food decline has been evident on all 3. Similar changes on all such as no midnight buffets, etc. They seem to follow suite in certain areas. Yes, more people on the ships, but less crew per staff than the "old" days as well.

[terri-eddie]

I have never had a problem with any of the foods I've tried on cruises. But then, in my opinion, any meal that someone else is preparing for me, and sometimes is serving to me, and is clearing and washing up after, is a good meal!

 

And by the way....why are chicken tenders considered kid food? Just because kids like them? That's odd. If you haven't tried them, you really should.

[lola61]

Is this true industry-wide, or is it just true for Carnival? And if so, how much would the quality have to suffer before people would stop cruising as a result of poor experiences/value?

 

I would disagree that the food quality has declined. I think in most aspects, it has improved with many more choices than when I first cruised. Then again I enjoy the food much more if I am not preparing it :D

[First and Ten]

I don't think the food has declined as far as taste. When I first started cruising, there was the "midnight buffet", which most cruise lines seem to have done away with. It seems the amount of food options has declined a bit. As far as quality, I don't think there has been any decline. I think some newbie cruisers have the mindset that cruising will give you a 5 star dining experience....ABSOLUTELY NOT!!!!....The best comparison I can make, is cruise line food is like something you would get attending a wedding at a banquet hall. The food is "good". I don't mean that as a knock, but you have a kitchen cooking for anywhere from 2000-4000 people. Its good food. Even the Specialty Restaurants have good food with a nice ambiance. I have eaten in Cruise Line steakhouses. Is it worth the $35? To me yes....A quieter setting, good service and the steaks are "good". Is it comparable to a high quality Steakhouse on land? Not even close!!!! Then again, you are only paying $35 per person. I compare the steaks on a cruise line steakhouse to an Outback Steakhouse or a Texas Longhorns. A "good" steak. That is a far cry from Ruth Chris or Peter Lugars

Edited August 8, 2016 by First and Ten

[Micahs Grandad]

I would disagree that the food quality has declined. I think in most aspects, it has improved with many more choices than when I first cruised. Then again I enjoy the food much more if I am not preparing it :D

 

You do get a lot of food choices but no question there has been a decline in the quality of steak. They buy more inferior cuts of meat.

 

They do help themselves out by marinating and tenderizing but in the DR just not the same.

[MMastell]

I started cruising in the late 1990's and, yes the food on all lines has "changed". I agree with First and Ten that the food was never Ala Minute but high quality banquet food.

 

I cruised Celebrity for many years because the food definitely was the high point of many of my cruises but when Michele Roux and Celebrity parted ways and Elizabeth Blau's corporate way of handling dining I saw the quality, variety and prep methods drop. I gave them a few more tries but left after that.

 

In 2007 I took my first Carnival cruise on the Carnival Legend. As soon as I walked on board I was second guessing my choice. It was the tackiest decor I had seen outside of the old Vegas. However, once I got passed that I found that the food and service was on par with what was available on Celebrity. The steakhouse was as good as what the Olympic once was. Minus the butterfly service.

 

I have sailed all the major lines and some niche lines and I have seen cutbacks and cost reductions across the board. Even Seabourn isn't what it once was. There are less choices and more "add-on" pricing than ten years ago.

 

The good part is that the food is still "good" but not as good. The best part is that the cost of cruising is as good or better than it was 20 years ago. I can get a S1 suite on Celebrity for the same price, or less, than I paid in 1999, for a Cat 1 suite. I don't compare Carnival's suites because I never booked one until 2007 and the suites are really just larger rooms with better decor and priority boarding.

 

The greatest change I have seen is that there are far more alternative dining restaurants available and most come at an additional charge and that charge has gradually increased. I actually don't mind that because I do like the opportunity to get different cuisines that are prepared Ala Minute at a fairly reasonable price.

 

Take care,

Mike