canderson

It's called a bidet. Sorry, mental picture just wouldn't go away! 😅

Trying to wrap my mind around this: NINE wines? Does the extra $160pp include the tip for my waiter carrying me back to my cabin on a luggage cart, or @Tucson Guy, are these small pours???

Not sure why. While tasty, neither of the ones you mentioned are expensive.

@A Tucson Guy Can you identify for us any of those "way above" wines that they served?

Would those also be the "rabid complainers" and "pearl clutchers"? Must we now add "insufferable people" to the collection of adjectives? I find those who resort to name calling to be ... well, not insufferable ... but let's just say less than cordial in conversation. That's two (ref post #147).

We are far more comfortable being at the embarkation city at LEAST the night before any cruise. Too many unexpected travel issues to arrive "day of". I think you'll find a lot of support for that approach.

That ... right there. Excellent point, and it goes to the heart of what I believe @Codecow was getting at with the use of the expression "social contract", too. Ambience, or what that restaurant in Palm Springs called "the dining experience" is indeed very often a subconscious thing. Apart from those who consciously judge every aspect, I think most of us unconsciously take in all of the aspects of our surroundings, each element playing its own part, and they are summed to define what each of us senses as the ambience of any particular venue. This is much of what differentiates cruise experiences in general. Each of us also may have certain aspects of ambience come to the fore and become very conscious elements of 'ambience'. I'll never forget realizing just how different it felt to cruise on a line that was yapping on the PA all day to tell me what a great time I was having and where that next 'can't miss' event was being held ... vs. a line that never did this sort of thing. It changes the whole 'vibe' of the cruise experience.

Am always surprised at how many believe that the concept of 'the experience' extends no further than their immediate table, and should not for others, even though it does. Kudos to this restaurant that appreciates that difference and makes their intentions clear.

There's a rather good new book called 'Generations' that explains the genesis of this in some detail.

Of those, the '01 was, to my taste, absolutely 101% spot on. This one has the requisite acidity to balance the sugar, and allow to cellar for the REALLY LONG haul too. It'll still be drinking perfectly when we're long gone!

Nothing snobby about it. Every time I've tried C Rieussec, it has been lacking in acidity. My analogy is sweet & sour pork without the sour. Some climates (or microclimates) just won't support it. The acidity drops too fast as the sugar goes up. And the weather in a given year doesn't always help, either. Even C d'Y can't make it happen every year.

Certainly nothing nicer than a really good one - but I need a good balance of acidity to back up the sugar. Not every year and certainly not in every region does it happen. But a really good one is just amazing.

Examples, please, that we might do better. I don't think I've done any name calling. Not our style.

Don't forget "pearl clutchers". Why does the invective seem to come only from one side of the aisle in these discussions? Please lighten up.

If you were depending on its headlights to see your plate, that might have been an issue as well. Lucas - Prince of Darkness, and all that...

It's the timing that's a problem, as others have pointed out. I'll hold a Sauterne until the end with a cheese course. Nothing like C d'Y with real Papillon Roquefort (the only non-coop left there for years). The only time I'll opt for something sweet in the middle of things is a GOOD Auslese if having roast pork cooked with fruit or with a heavy fruit glaze.

Straw man argument resurrected again? You could eat that meal in the engine room and it would taste the same, but the ambience might be a bit lacking - though perhaps unforgettable.

On a Transatlantic, which we take annually after some time in Europe, the ship *is* "the world" for the vast majority of days! For us, regardless of the itinerary, the ship is always more than just transportation - not just where we go, but how we get there - with all of the many nuances that implies.

It seems to be the same as ours. Without the differentiation, we might as well consider Regent vs. Silversea for future cruises. We have planned our first SS cruise looking for a different experience, but if the difference disappears, so does our reason for specifically choosing SS.

There's a difference between an analogy and a parallel, but...

@Sweetpea711423 Noted your comment that "This is a somewhat demeaning way of expressing your view about the situation." Agreed. I found that "pearl clutchers" expression rather demeaning as well. And no, it certainly never was about "live and let live", at least not for us, else the entire conversation would be moot. @tinaincc Surely you've got your own boundaries with regard to restaurant dinner attire as well, perhaps just not quite the same as ours. So where does "live and let live" come into play? Now I'm confused.

Is it permitted that a moderator gloat? 😏

Same argument you presented to me. Will respond this time. I could show up at a truck stop diner and bring my own linens and silver, but it would be hard for me to ignore that all of the other tables were still bare Formica with mismatched flatware. Evidently that's much easier to do for some? While some argue that they pay no attention things outside of their own table, many do take note of a world outside of their immediate 'bubble'. What I believe @Sweetpea711423 is doing her best to express is that, for her, attire is one of many factors that impact the overall ambience of dining. When we dress for dinner, we do so understanding that we are a contributing factor to others' perception of that ambience, and try to make a point of dressing in a manner appropriate to the venue out of respect for the house and other diners. She notes "Let me start by saying that I am one of those who enjoy dressing up. To me it’s part of the fun of a cruise, and what makes it different from everyday life." For some of us, it may be more a part of everyday life (and therefore in no way burdensome as it seems to be for some here) and while our motivations may be somewhat different, hers is entirely legitimate, and I can certainly appreciate what @Sweetpea711423 is trying to convey in her post.

Glad to hear it's still working well there. After sailing with X since the pre-RCG days, we've seen a lot more of the slip over the years. The occasional standout cruise had kept us with them. The restart cruises we took B2B out of Tampa for Connie provided the most attentive and intuitive service we've ever experienced. But they aren't all going to be that way to make up for those other things that have slipped over time, so we felt it was time to move on.

If you'd prefer to cruise with people living in 'the present', whose 'present' do you have in mind? Ours is apparently different than yours. Demean it by calling it "high-brow" if you like, but we aren't talking about dressing in a manner that would be considered such by our friends, just appropriate for a variety of venues and occasions. Again, we're not seeing SS bookings faltering, even at significantly elevated prices well into the next year. Our first itinerary with SS this Fall runs $10K more in 2024. Whatever they've been seeing in the "tea leaves" and have been doing seems to have been working for them. And I think we can agree that there's nothing a cruise line could ask that wouldn't be considered a burden by somebody. Again, human nature.