canderson

1 hour ago, milepig said:

found it. on the drop down therew a link to "my rrservations" and the next page has a print button.

Did it give you your day by day time schedule chart of 'events' for the cruise?

Couldn't do it here.  Used my favorite screen capture program to snag the rectangles I wanted from their display, though the way they display days, that wasn't always easy, either.

Dear Wine:

We had a deal.

You were to make me funnier, sexier, smarter and a better dancer.

I saw the video.

We need to talk.

I'm still amazed at the number of bottles offered by SS that sell for home retail or sometimes even a bit less.  Antinori wines were a particularly good shipboard value when we last sailed.  We've not sailed them all, but this was the first line we've encountered that offered wine at those kinds of prices.

2 hours ago, UKCruiseJeff said:

 

Great post DW.

 

I think a further mitigating factor is that I like my white wine extremely cold.  We have a white wine fridge and I think it’s 2c’ish. It’s basically just above freezing.  At that point they seem to lose individuality and I like young dry uncomplicated white. With that,every day is summer.   No “fruit” or anything like that.

 

I thought drinking ice cold whites was a thing of the past.  Apparently not.  As you correctly note, they "lose individuality" - which most of us would think is a bit of a shame since many fine whites can easily have all of the nuance of a red if given half a chance.  I can't tell you how many times I've had a bottle of one white or another brought to a table along with a bucket of ice and I've had to make a major point of turning away the bucket.  When the wine glass collects condensate on the outside within a few seconds of the pour, there's a clue there that the bottle might be a bit too cold! 

To each his own, I guess.

I'm curious -- how do you feel about the 'correct' temperature for beer?  Still summer every day?

2 hours ago, RetiredandTravel said:

 

Buying the old stuff ehh?

 

Southebys should know. Quote from article

 

"Petrus produces red wine made from 100 percent Merlot, and this occasionally finicky grape grows well in the vineyard’s unique terroir. Early vintages up through the 1960s may contain a small amount of Cabernet Franc from previous vines that have since been replaced with more Merlot plantings. "

 

https://www.sothebys.com/en/articles/what-makes-petrus-one-of-the-best-wines-in-the-world

 

 

Between 1982 and ~2010, when they pulled the remainder of the CF vines, there was some Cabernet Franc added to the Merlot every few years to add a little more character to the wine.

1 hour ago, Gourmet Gal said:

But that oaky trend is changing and many US wineries are producing lighter-weight chardonnays and completely unoaked ones now.  Similar to the bad rap merlots were getting for a long time and now they are becoming more interesting.

Oh, I agree that things have changed (drastically!) since 1995.  I was just adding to the 'history' of how we got into that ditch in the first place.

14 hours ago, UKCruiseJeff said:

 

I have a theory about Chardonnay.

I've got even better than a theory.

Back in 1995, during a visit to a winery in the Burgundy region, we were afforded tastings of BOTH the 'domestic' and 'export' versions of their Chardonnay.  We tasted the 'domestic' version first, and it was a delightful example of what had been a very good year.  We then tasted the 'export' version.  An 30' oak tree in every sip.  We asked why in the world they had ruined their 'export' version by over-oaking it so badly, and we were told that this was because that's the way "we" liked it. 

1 hour ago, Aussieflyer said:

We don't have Applebee's in Australia but I am I correct in assuming it is some kind of restaurant/dining chain (sort of upmarket Macdonalds)?

https://www.applebees.com/en/menu

30 minutes ago, Mountain Traveler said:

We were in the Panorama Lounge on Silver Cloud a few months ago and after enjoying our afternoon cocktails were run off by trivia players who wanted "their" table for the upcoming trivia contest.  We were about ready to leave anyway, but they were borderline rude about it.

We've found the bridge players similarly territorial in whichever lounge they occupy.

11 hours ago, Sketty1616 said:

We are 2 weeks out from our cruise and I was curious as to how full the Nova will be. I didnt see any way to determine this other than clicking through the available suites on the new reservation page. That is showing that there are still 58 suites available, at various levels. So a few questions

1. Is this accurate?

 

Insofar as you take it for what it is, yes.  However, all it tells you is that at that moment in time, at LEAST the number of cabins shown were available.  There may be cabins not shown in available inventory but that don't actually have pax assigned yet, either.  There are several reasons that this may occur. 

So assuming you could book any of those 58 cabins, while you can't say how full the ship will be, the fact that x cabins are available tells you that at that moment in time, it can't be any more full than ((available - x) / available) percent full so far.

As to the original question:

16 hours ago, julmops said:

Good morning all,

 

We are on the Muse from Seward to Vancouver on June 6 and have are on a GTY Vista Suite.

 

We are still waiting for the stateroom assignment at 38 days before embarkation.

 

In your experience, when can we expect to get the stateroom number ?

 

Many thanks in advance for your help !

 

 

 

I thought there was some deva vu involved here...

Last time you asked (in February), you said "Thanks both ! Checking frenetically several times a day 😉 Need to be patient ... "

5 minutes ago, highplanesdrifters said:

 

For Chili flake lovers,  check out Flatiron Pepper Co.  

 

@jollyjones Thanks for allowing the hijack . 😃

 

Loving all your posts.

Yup.  They're based right down in Arvada, and the local Proto pizza joints sell it retail.

2 hours ago, highplanesdrifters said:

FWIW I found the Amatriciana excellent on our last voyage. Of course it's all Chef dependent. 😄

Especially with regard to the amount of red chili flakes used!

22 hours ago, RetiredOnVacation said:

Just checked - and it's not Formal Optional across the Monaco stay - no jackets or ties required, gents! 😊

Beware.  When we boarded our SS cruise in November, we found 2 of the 3 nights changed from what was posted online.

6 hours ago, commodoredave said:

True. Plus, try finding a butler on disembarkation day when your naked body is covered by a hand towel and the only way to find him is by searching the hallways!

Sounds like a Mr. Bean episode!

1 hour ago, drron29 said:

So I added a 3 page letter with the current mid voyage paper based survey. I will be using the web based version again tomorrow. If it crashes head office will get an email with all the details.

Why risk the wasted time?  Write your comments in your favorite word processor and save them.  Then, when you get around to the survey, copy and paste.  It's what we all did back in the day when we were ultra concerned about shipboard satellite minutes.  Why waste time composing online?

Our first and only SS cruise, perfect one way air itinerary - the exact one I would have chosen had I booked it myself:

DEN direct to LHR via United 787 (Polaris), Tap Air A320? to LIS.(Business).

Others haven't been so lucky, but as I say, I couldn't have done better.

23 minutes ago, Silver Spectre said:

Well RCL only parachuted someone with bean cutting experience into SS some 3 or 4 weeks ago.

Who dat?  Is Vanderlaat not still the CFO?  Or are you talking about RC moving Weir in from Celebrity as Hotel VP?

21 minutes ago, tinaincc said:

What is MCRIDE?

 

Suspect AKA Magic Carpet.

8 minutes ago, ak1004 said:

 

I could never understand how dress code is related to luxury experience.

The explanation has been provided several times, but evidently forgotten.

1 hour ago, Port Power said:

The Grill will still be open.

We took the SS bus from the Tivoli and we boarded in time for buffet lunch, Nov '23.

Yes.  On Dawn, we had Bulgari products.

On 3/27/2024 at 9:55 AM, spinnaker2 said:

Earl:

The gentleman who is our butler has never been aboard Celebrity. Not the same Anu, sorry.

Alas -

Attempt greatly appreciated. We'll keep looking for him.

I think I may have mentioned this a long time ago, but Kaiseki seems a very ill chosen name for these restaurants.  Kaiseki implies a very special style of Japanese cuisine, and these restaurants don't even begin to measure up to that.  If were to take one of these restaurants off a SS ship and drop it anywhere in Japan with the Kaiseki name, I'm not sure whether you'd be met with more anger or more laughing.