SLSD

I enjoy the differences in British and American English. There is a history there. I'll see if I can pull up the UK Channel 5 Programme

All these comments make me very curious. This John Barron must have been quite polarizing. What were the programs on UK Channel 5 like? Note the different spellings of programmes/programs.

I tend to agree with you, which is why we are sitting out cruising for now. We DO fully realize that the virus is with us to stay. It's not a good scenario. While we don't fear dying from the virus and we are fully vaccinated and boosted, we don't relish having concerns while vacationing. So, for now, we are taking land trips.

I totally agree with you Catlover. Being aware of other guests should be something we all think about. Courtesy counts.

I agree that everyone's palette is different when it comes to wine. We are not wine aficionados by any stretch, but do enjoy the Clarandelle Bordeaux when it is on the included list.

Have a wonderful time! Take lots of photos! So glad you are out and about.

I am so sorry to hear this! You have remained amazingly positive. What a relief that you will be freed tomorrow!

You've convinced me that I should at least try a piece of TK fried chicken next time we are on a SB ship. But, for the record, our neighborhood Bubba's predate's the Babe's locations owned by the same owner as Bubba's. You can read the story and see the menus here: https://bubbasdallas.com. And, here is the website for Babe's: https://www.babeschicken.com/the-babes-family/ While it has never occurred to us to have friend chicken anywhere but at home, we will try it next time on Seabourn! Maybe Thomas Keller has a different twist on it.

Yes, we think Bubba's (same owner as Babe's) is the best friend chicken anywhere. We'll try the TK chicken at your behest!

In our neighborhood, it is called Bubba's--but yes, Babe's is the same owner.

Just as an example of how we are all different. I absolutely love fried chicken but never order it on a cruise--no matter how delectable. Why? We live about 1/2 mile from the best fried chicken in Texas--and Texas is a fried chicken state. We love it, but confine our ordering for when our sons and their families come to visit. It just isn't special enough for us to order on a cruise and probably would not measure up. We like to try different things that we don't usually have. My favorite all time SB meal in the MDR was was slow roasted lamb shanks. I'm still thinking about kjbacon's comment that the food across dining venues on Quest is all the same. Granted, aside from the Sushi restaurant on Ovation and Encore, none of the SB restaurants are dedicated to a particular cuisine. We don't dine at the Colonnade very often, but I know they have Indian curry, Italian, Ribs, and other ethnic cuisines on particular nights. I think it is because the SB ships are small and even Ovation and Encore are small compared to some of the Regent and Oceania ships in terms of numbers of guests. I think the upshot is that you have to pick and choose what is most important to you. For us, it's the ambience, the vibe--if you will. We don't have broad experience (only SB and Silversea), but if the ambience is right--you will probably have a fabulous time. Some people do prefer more choices and a bit more glitz or a more causal dress. I get it. I would like to try some of the other lines just to be able to compare.

In these days of iffy baggage handling, I would love to travel with just a carry on. Of course that would mean using Seabourn's laundering services frequently. I could do that! I once packed for an 8 day trip to Oxford in February in a carry on and it worked well. Of course I had no concern about people seeing me in the same outfits over and over again. For me, it would be key to nail down the size of the largest carry on allowed by the airline I was traveling on. And, I know that varies from carrier to carrier. Does anyone have a link to a definitive site for that kind of information. I assume it would be necessary to check each airline and the dimensions allowed would change. For me, as a woman, I have found that taking a black knit dress, black silk pants, black silk top and various scarves, shawls, and jewelry works very well for evenings. I think a couple of pairs of pants and four tops could be done--but the real issue becomes shoes. Perhaps my Tumi tote bag could become my personal item if I stuffed my handbag into it. I usually carry my handbag and the Tumi tote, packed with several different changes of clothing--for evening and daytime--as much as I can manage. Mr. SLSD does always wears a sports coat on our flights so that does not need to be packed. I can't quite see him in silk clothing. Perhaps a pair of dress pants, his chinos (dressy ones), a pair of jeans and several shirts. A tie of course. Any other tips are very welcome. If this baggage issue doesn't get resolved soon, desperate measures are needed.

Would you further elaborate as to how the food is the same in all restaurants onboard? Perhaps you are referring to the fact that there is not a designated Italian restaurant or Asian fusion restaurant etc? I like the fact that the menu changes daily in the MDR (with items always available too). I also see Earth and Ocean as a real departure from the MDR and from the TK Grill. Also, the Colonnade seems less formal in its offerings than the MDR. I could go on--but I am interested in what you are describing.

No affront taken. I hope you test negative very soon since you were at the very beginning of your voyage when an inconsiderate person who knew she was ill exposed you to the virus. NOT a great start on a new cruise line. It has to get better from here. At the same time, to say that Seabourn nickels and dimes is not accurate. They do tell you what is included. Many Seabourn guests do not take excursions and do not want them included as they don't want to pay for them as part of their fare. I respect that! Keep up the positive attitude. You will be well soon!

Considering the age group of most SB cruisers, you would think the bartenders would be up to speed on the 1970s and beyond cocktails. This is on the food and beverage manager.

Yes, we only use a blender (for a couple of pulses) if we are making it with ice cream. They didn't know how to make lemonade? This is getting serious.

I totally agree with you Isklaar--and it was after 2016 when I ordered it--and they didn't even know what it was. I don't eat desserts and this drink would totally take the place of one every once in a while. Very disappointing that SB does not do a good one. Next time, I may order it to be made with ice cream. That might improve things. Perhaps I should tell our waiter at the beginning of our meal that this is what I would like for dessert and made with ice cream. Mr SLSD days he will go prepared and have the printed recipe in his coat pocket. It is a drink popular in the 1970s so perhaps that is why the bartenders are not familiar with it.

Please do ask for one and see what you get! It is I think a pretty standard drink. I've had them at many bars and we even make them ourselves upon occasion. At home, we make ours with ice cream instead of heavy cream--thus the blender for a turn or two. Adolfo is right--that blenders would be noisy---but surely they could step away.

Interesting. Mr. SLSD tells me just now that he remembers seeing a blender at the Observation Bar on Sojourn. I know you are on Od. I have my own bar story. I once ordered a Brandy Alexander. I can't remember if I was on Encore or Ovation--one or the other. First, the server (patio) didn't know what a Brandy Alexander was--and had to go and ask the bartender. She came back and said that he could make it. What was delivered to me tasted Ok, but was NOT a Brandy Alexander--another drink that requires a blender--at least when we make them. I haven't had the best luck with mixed drinks on Seabourn, which has been a disappointment. Next time, I am going to ask for a menu of their signature offerings--if there is such a thing.

I applaud you for your strategy, but not going everywhere and enjoying every venue would kill some of the joy of cruising for us. So--we may be sitting out for quite a long time--I hope not forever. I think it is definitely important to stay off of tour buses! And yes, I would gladly submit to daily testing if the ship was mask free. I'm probably an outlier in this respect. I think Viking did this--at least for a while. I am not naive. I recognize that Covid may be with us always. We may just be vacationing in a different way from here on out--and I am sad about that. I applaud those willing to go through quarantine on ships if that is what happens. I am just not one of those people. I have very little fear of dying of Covid, but just don't want the hassles--which is what we have right now.

I've seen quite a few photos of Venture since yesterday on Facebook. It's hard to know what to think because of the perspective from which the photos were taken. Ceilings appear to be lower. The decor is quite modern, in a different way from Encore and Ovation. There is a lot of brown used in the decor--including in the suites for carpeting. I hope that someone who is currently on the ship will post here.

Did you castigate them and say that you would never cruise with them again? How great that you were refunded so quickly. Something to be glad about! There are so many cruise options out there--and I know you will have fun finding the right one.

kjbacon, I'm hoping that today has been ok for you and your husband and that room service has come through with something a little special. I agree that the staff might have been able to stop this woman if better protocols were in place--and stronger admonitions about responsibility. From afar, I fear that Seabourn is timid in its Covid response because they don't want to ruffle feathers or discourage cruisers. Contrary to what they may think, their inaction discourages cruisers as well.

I knew that was true for lunch as we did that often, but good to know it is the same at breakfast.

I have never eaten from a buffet on a Seabourn cruise with a one time exception. It CAN be done and for weeks at a time! We order from the menu at lunch in the Colonnade. It's a short menu, but that is what we do. We also order from a menu at the pool grill. I don't do any salad or pizza buffets. Of course we prefer to have lunch in the MDR and breakfast too-and they are open on trans ocean cruises--like the one we took from Kobe to Vancouver. Often, we are ashore during lunch and have lunch off the ship. On days with early excursions, we have breakfast in our suite with room service. While we miss out on a lot the ship has to offer food wise this way, I just cannot do a buffet. Now, having said that, we DID do (at my husband's behest) the big Chef's open kitchen buffet on our last cruise. I will never do it again as I was totally grossed out by eating from a buffet--and ate very very little. We don't cruise for the food. We cruise to enjoy the itinerary first and then the ship as a whole.