Jim_Iain

Just checked at our local Safeway (Grocery Store) and Whispering Ange is $14.95 when purchased in a 6 pack. Believe me I am not trying to justify RCL and Celebrity's decisions to raise prices

I agree with all of the comments and have to say we are concerned with all the negative changes as well as some of the positive changes. With us, they lost a 100% loyal customer of 23 year. My question to any Marketing Professional. What is the cost to cultivate, obtain and hold a 23 Year Suit traveler.

She sounded like she was listening from a number of conversation that I could hear over lunch. Most of the time she seem to tow to the Corporate Line but did say they were listening and more changes are likely as they try to fine tune the comments from "Our Most Loyal Customers" and try to return to profitability.

I don't drink so really doesn't affect me. We were discussing with friends last night and we concluded that it is disappointing but even if you pay an extra $1 or $2 up-charge it isn't a material amount over the total cost of the cruise. The consensus was that Celebrity is selling a Premium Drink Package and none of the wines on the package are Premium Wines. All of wines that Iain would drink as table wines. Maybe we are spoiled as California residents where wine tax is only $0.20 per GALLON.

I saw one on Etsy you may wish to get..

Think you will for sure. Especially at the falls. The ship does a complete 180 so should get one of the closest unobstructed views.

I have previously had hot ones in both Ocean View and in Luminae on past cruises. Again I'm saying hot enough to melt butter - not steaming hot like right from the oven where you burn your fingers.

Definitely do. Our next cruise is on Solstice and will be interesting to compare the experience.

That was Terry suggesting Flight Aware. Oh NO.... I would hate to go back to page one. I wish CC had a better search engine as I even find it difficult to find something I posted.

Zenith Lunch today

Zenith Lunch 12/19 with remarks by Laura.

With the exception of those in Blu Chip and Upgrades from fares without package. Many on this cruise (upgrades).

No word at all. I think the next cruise may be a good indicator - hope someone here is on the next cruise. I did mention earlier that Iain had a problem with the Luminae "Sommelier" trying to charge him for a bottle of wine that was available in many specialties by the glass. When he spoke to the Cellar Master he apologized and said it was a training issue and not only sent a bottle to the room but also assured it would be available every night. The "Sommelier" previously had told him there were only 2 bottles on the ship. The Cellar Master said he had cases of it.

From what I saw the boat never went ashore. I have to believe they were spotters and possibly shooting some advertising promo as this was Edge first time here.

A butler told me it was to bring Australian Immigration aboard. I later learned that was not true as we will be clearing immigration at the terminal in Sydney. No one said what they were doing. They had both at Tender and a Smaller rescue boat as well as a additional Pilot boat. By the appearance of he Pilot location I think it was to make sure we didn't go aground. At that spot in front of the Falls Captain Matt did a 180 - It was a really small basin so maybe just another set of eyes.

Edge has been incredible with fruit and berries. We are still getting fresh Raspberries, Blackberries, Strawberries and Blueberries. I've been having them daily with Greek Yogurt for Breakfast. The Food and Beverage Manger, when I mentioned how much I was enjoying the Heirloom Tomatoes at the Zenith Lunch, said he was really pleased with the fruits and vegetables he is able to source in Australian and NZ. He indicated one of the worst places was in Florida.

OK -- No more complaining about food. For the most part the food has been Good but not what I had become accustomed to. I'm generally not a negative person... Iain told me I should have worn my T-Shirt I got in the UK.

It was a wonderful day sailing up and down the Sounds... What a perfect day. I did find that even in retreat there was no forward viewing area without glass - I had to use my selfie stick to get above glass panels and just hope for a good picture.

Agree with you 100%. I of course did work in both a Steak House and a Lobster Restaurant. We like many other cooked certain things ahead but for the most part still cooked all meats to order. While Spaghetti noodles were cooked in advance and put in an ice bath and heated piping hot in a hot water bath prior to serving or saucing. I have to say the Lasagna I had had been refrigerated and while heated was still not warm but Cold in the center. Even Olive Garden would not do that.

Those are the same experience we have had. We on the other hand go to dinner at 9:00 PM as the dining room is clearing. One would not assume the kitchen to be backed up. Many dishes we have had were missing elements. One lunch the one with Chicken, ham and an egg on top. When our waiter delivered it he noticed instantly the egg (the main star of the show) was missing from Iain's and said he would have it remade. Iain said why don't you just bring the egg and I will slide it on top so mine would not get cold while we waited. Iain had trout last night and only had 1/4 -- over cooked and the sauce just didn't work. Kumar was upset and wanted to bring him something else. I had the Petite Filet and a baked potato. Filet was perfect but the Baked Potato was cold inside - the butter wouldn't even melt. I know they don't bake to order but I use to work the broilers in a Steak House in University and my Potato drawer always kept them at a proper temperate. As they usually wrap them in foil I would always pick them up to make sure they were still properly heated.

I have a feeling that it has to do with the management of the dining room and kitchen. It is exacerbated by many new staff that are not properly trained and follow up or follow through. The size of Luminae on E-Class is a challenge but if one is selling a individually prepared meals to order that is what should be delivered. For that reason I have a feeling we will be avoiding E-Class and especially Ascent and newer ships. I just don't believe they can deliver the type of service we are accustomed to on M an S class ships. The Main Dining rooms on the other hand are setup to handle the masses and don't portend to prepare meals individually.

Had an opportunity to chat with Laura during the Zenith lunch. I did indicate some of the failures of recent and told her in lieu of going into detail I would write her while she isn’t on vacation.

From experience on a number of recent b2b and B3B's there is not any way to tell with the exception of possibly the App. The menus don't always start with Day 1 and is up to the ship. Especially on B2B's of the same route they often mix it up for variety to the B2B's. The are also done other than order to support the Chic Nights. Tonight is Day 11 and we will be having Day 10 Menu - Day 1 was Day 1 Menu Day 2 was Day 2 Day 3 was Day 3 Day 4 was Day 4

You do not need to fill in any information when you choose you Check-In time. I find it easiest to use the app as you can go direct to that while on the website you have to go trough many pages. You can come back at any time and fill in all of the information using either app or web.

Currently on Edge and never seen anyone being charged for a drink in Retreat. Usually it is more of a situation where someone asks for something and the bartenders says we don't have that. The Retreat Sundeck is a different story. Some passengers who received upgrades do not have a drink package or have only a classic package. They will be charged for drinks and up-charges. I have not seen anyone with a Premium Drink Package either order or be charged an up-charge. I have heard many complaints about the new wine prices and the availability of wines by the glass