AHS123

Now when I see this image I think he's been told to take off his name tag and return it to H.R. 😮

Are you kidding? We've run out of wall space for our Carnival art auction purchases. There's barely room for my home sweet home plate.

Torn between two cruise lines, feelin' like a fool
Lovin' both of you is breakin' all the rules
 

Matt can say risque things now and then. One evening in the main show Matt said something that was funny and people were laughing but one woman near the front stood up and waved her hand at him as if to say ' bye, enough of this. ' While the woman was still halfway up the aisle leaving Matt said ' if the salad bar is missing a cucumber we all know where to find it. ' It brought the house down and my husband was whistling and cheering. 

Host Carolyn

• 5,000+ Club
• April 14, 2007
•  
• 7,316 posts
• Mint Hill, North Carolina

1 hour ago, grandmarnnurse said:

Are you aware that they are not fresh made scrambled eggs? I think they are some kind of mix, either liquid or powdered. If you want GOOD scrambled eggs, go to the omelette station and tell them you want scrambled eggs from fresh eggs, not the mix. I’ve gotten just fried eggs from them. 

I am wholly aware.

24 minutes ago, Shaded Lady said:

 I HATED them- found out later they're made from powdered eggs

No, they are not powdered eggs. Member Chengpk75 has explained liquid pasteurized eggs are used, lady. 

The scrambled eggs! Tasty

2 minutes ago, jbethel11 said:

No, you are right. There are automatic gratuities, $13.95, applied, but you are free to adjust them at Guest Services. Those tips are not required, it is just something extra for people who you feel deserve it. 

Thanks, I should have said I was asking the OP. 

I'm confused about the card for tips. Carnival has auto-tips charged to the Sail and Sign account or is that another cruise company we sailed? 

It will cost more than a few nickles today but the concept will be close to this:

7 hours ago, English-Greg said:

 

 

So so here is the deal I was offered. Booked a cove balcony and was offered a Family Harbor Suite 

I sincerely hope you have better luck than others on here who have reported noise from the deck above with its main kitchen.

Here's the answer to Are There Carnival Commercials as sung to If They could See Me Now:

Yeah, you should see them now

The ads are on the internet

There's all kinds of pop-ups

I won't soon forget

Now I'm on my mobile phone

And every time I look

There's another reminder

That's It's Time to Book

And I sure miss Kathy Lee

When I was sitting in front of the

Black and White TV

Today we still have fun

For the price is right

We like dressing nicely 

On the elegant nights

No more drinking late for us now

We still have fun any how

So go ahead and book your fun

On a Carnival cruise

You have so much to pick and choose

What a Fun Ship holy cow

They'll never believe it

If my friends could see me now!

30 minutes ago, StillPooh said:

Especially if you’re sitting on a railing! 🤣

Even her family said she was tipsy.

From the article: "Broberg stepped on a lounge chair so that she could sit on the ship's railing."

Oopsy daisy.

1 hour ago, Lottacruises said:

Has there been any reports where anyone was sailing and paid during the roll out?

No, there hasn't. 

23 hours ago, sanmarcosman said:

Next there'll be a la carte pricing for fun on Carnival. You get caught laughing at the comedy club and they'll ask for your sail and sign card. 

I hate to say it but you aren't far off from the way I see things going. 

I put dill relish on my hamburgers instead of pickle. To each their own. Conflict over sandwich condiments here doesn't surprise me in the least.

Hence the problem with the inconsistency from ship to ship. I am sure that these steaks are cut onboard, as that saves money. So if you have a chef who is not the greatest as a meat cutter, you will have steaks that are tougher. When I order these steaks at the butcher shop, they are consistently good with great flavor and tender. It's all in knowing how to cut and prepare them.

I wouldn't be too sure about the steaks being butchered aboard the ships. Yes, Carnival would save money but there are many ways they could save money but choose not to do so. I had a Carnival executive chef tell me the reason I could not get plain horseradish on the ship was because he orders pre-mixed horseradish sauce in 5 gallon buckets. This is the sauce that is sour cream, horseradish, salt and a touch of Worcestershire sauce. When I stated the obvious cost savings he said the efficiency of his galley operation and labor savings out weighed the small cost savings from making the sauce on board. It is a fact that I was told this, whether what I was told is fact is open to debate.

Since then I have asked wait staff in the MDR for plain horseradish and have received it promptly. So who knows? Maybe they butcher, maybe they do on some ships and not others, maybe never.

You nailed it.We all work for tips' date=' people seem to be trying to buy affection by giving away trinkets.[/quote']

 

I've never worked for tips but years ago I worked for peanuts.

 

OP, cash is the way to go so the crew can spend it on what they need and want most.

Published source of this information WikipediA:

"This cut of steak is from the shoulder of a beef animal.[2] It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.

Flat iron steaks usually have a significant amount of marbling. To make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has increasingly been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds; the entire top blade usually yields four steaks between eight and 12 ounces each. "

I've read from multiple sources that if the fascia is not carefully removed it results in the steak being tough. When properly butchered the flat iron is a tender and tasty piece of beef.

Mementos from home:

We have not left the ship in Nassau for the last 5 years and Freeport forget out right. No loss if we never stopped there.

The ships only stop at Freeport to make Nassau look good!

Fixed that for you.

 

Although, the Lavazza brand swill that they had been serving is almost as undrinkable as Seattle's Worst.

The post you quoted was made 11 years ago TODAY and that member hasn't posted since 2008.

Thanks for playing and be sure to take a consolation prize gift bag with you as you exit the studio.

Also can the ladies wear Capri's to the dining room?

Are Barbara Broyles a brand of capris you are asking about?