Concur. When the captain and other senior officers are keeping an eye on things, service is good; when they're not, the crew knows it and service suffers. One of the best cruises had a Hotel GM who was constantly visible, sometimes just sitting in a lounge having a drink while keeping an eye on things and a Maitre D' who was in the dining rooms almost every meal (and one day saw him and the executive chef checking things out in the buffet). OTOH, a cruise where the captain was invisible (no-showed the CC receptions and my Ship's Ultimate Tour) and where the Maitre D' seemed to be only visible for his ceremonial jobs (champagne waterfall, cooking demonstration) had poor service.