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Another Princess Tradition Bites the Dust, No More Maitre d'hotel


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With the sailing of the Majestic in Alaska, the Maitre d'hotel position has been renamed the Director of Restaurant Operations.  For us, this new name gives the impression that the position is now more of a "Bean Counter" position and not the traditionally hospitality driven responsibilities of the Maitre d'hotel.  In our experience, the Maitre d' has always been very visible, accessible and helpful.  Time will tell how this affects the dining room service and atmosphere...

 

The following is the Wikipedia definition of the position;  "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied.[

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6 minutes ago, Steelers36 said:

A rose by any other name ...........

correct BUT lets hope the new "directors" are indeed roses like they used to be and now not just the thorns!!

 

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50 minutes ago, LACruiser88 said:

With the sailing of the Majestic in Alaska, the Maitre d'hotel position has been renamed the Director of Restaurant Operations.  For us, this new name gives the impression that the position is now more of a "Bean Counter" position and not the traditionally hospitality driven responsibilities of the Maitre d'hotel.  In our experience, the Maitre d' has always been very visible, accessible and helpful.  Time will tell how this affects the dining room service and atmosphere...

 

The following is the Wikipedia definition of the position;  "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied.[

If you want to put a "Bean Counter" label on someone in the restaurant area, it probably fits better on the F&B Manager.  

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2 hours ago, LACruiser88 said:

With the sailing of the Majestic in Alaska, the Maitre d'hotel position has been renamed the Director of Restaurant Operations.  For us, this new name gives the impression that the position is now more of a "Bean Counter" position and not the traditionally hospitality driven responsibilities of the Maitre d'hotel.  In our experience, the Maitre d' has always been very visible, accessible and helpful.  Time will tell how this affects the dining room service and atmosphere...

 

The following is the Wikipedia definition of the position;  "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied.[

Not a big deal.  Been on over 35 cruises and never felt a need to see or talk to the Maitre d'hotel.  Head waiter absolutely.  They are accessible and are responsive to the diners' needs.  

 

 

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Posted (edited)

It's a typical cruise line "promotion".  Give them a new title, do the same job, get the same pay, maybe a couple of new perks to go with a new stripe.  A few years back, NCL changed the maitre 'd to "Restaurant Manager" for each restaurant.  Each reported to F&B Director.

Edited by chengkp75
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I understand  the Maitre d' in each restaurant ( Restaurant Manager )  often speak with them..

 

so this Maitre d'hotel ( Director of Restaurant Operations ) is in charge of all restaurants including the Buffet.....

 

So what is a Food & Beverage Manager ?   ( similar with different name )

 

and I thought there was somebody even higher and mightier ... a person in change of the "Hotel"    ( ie Food,Beverage,Accommodation, House Keeping ) on the ship

 

It really doesn't matter what the position is called.. as long as you can see some one if you have an issue, and it is promptly sorted out...     that is good enough for me..... 

 

 

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Food & Beverage Manager handles both the restaurants and the bars.  Equal to the F&B Manager is the Executive Housekeeper who handles the accommodations.  Both then report to the Hotel Manager, or Hotel Director.

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Posted (edited)
18 minutes ago, cruisintoddler said:

Tender ... Water shuttle

Gratuities ... Crew Incentive

 

Someone at head office is being paid based on how many labels they can change. 
 

 

Well, that was one way for HQ people to pass 16 months of no sailing.

Edited by pms4104
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1 hour ago, cruisintoddler said:

Tender ... Water shuttle

Gratuities ... Crew Incentive

 

Someone at head office is being paid based on how many labels they can change. 
 

 

 

That is one way of adding items to a résumé.

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