goldfish65

The main concern to the company is for the system to do everything they want it to do for accounting purposes. They don’t care how cumbersome it is for staff to use. Another case where the staff has to get the job done no matter the circumstances. It is no better in restaurants on land. Any time in my jobs when we’ve gotten a new system, they tell us first “you’re going to like it” then “it’ll be good when the bugs get worked out” till finally “we’re stuck with it and we don’t want to hear any more complaining about it. “

On Cunard, they must not have been charging you for a double shot. Because no way would a regular Chivas on the rocks be $6.00.

I feel like most items could be ordered in a small portion so you can try a few things to see if you like them. That particular menu looks yummy to me.

Corporations really don't care, those in jobs where they have no power must somehow "make it happen," get the job done no matter what. Because they always do. Until what we are seeing now on land, people won't work grueling jobs for peanuts anymore, and you have the staffing shortages you see every day.

Solarium and sometimes Vintages. She's from St. Vincent and a very nice lady and been at her job for a long time.

I'm envious, loved that ship. If you see Marsha (bartender) tell her hello from Janis and David from the October T/A. She is absolutely great as is the whole staff. Have a great two weeks!!!

Some of us remember when "formal" meant a tux or dinner jacket, bow tie, cummerbund, patent-leather shoes, and for ladies, floor-length evening gowns. "Semi-formal" was still pretty formal! Those distinctions are pretty much gone now, I believe.

Some may contend that our brains have a built-in compass.

If they'll supply ice 2x/day is what some here are wondering about, I think. I tend to agree that it won't be a problem, but I'll find out for sure.

I called Royal and got that info; grew up on sailboats and accustomed to sleeping that way and would be most uncomfortable otherwise.

Thank you. With this thread being about cabin service, I am going to see if the attendant will make it part of their routine, or not.

I may be going out on a limb, and I am new to cruising, but regarding ice, I would be surprised if I ask the cabin attendant to refill my ice bucket twice a day, that he or she will say no. I have a cruise coming up Jan 8, I'll report back!

No. The wines from $500 to $6000 or more aren't more "tasty," they are more rare and/or special in some way. And the people who pay those prices do so because they can. A $500 bottle will be noticeably better than a $50 bottle, to a serious wine drinker.

Hotel Nouvel

I'd rather put the money towards a suite, and get a few complimentary drinks/cappuccino, and pay for beverages individually....we don't drink bottled water...even with tipping extra our bar tab was far less than the DBP....also I might be preoccupied with thoughts about whether I am getting my money's worth every single day...

That is a bargain for Opus One. I still don't think it is worth it unless it happens to be a favorite and you really want it, or if you just have the notion that you want to experience it.

Granted I have only been on one cruise...but we merely called room service when we were finished with our meals and someone knocked on our door and took away everything. Same as room service at a hotel. It goes against my sensibilities to set dirty dishes in the hallway, it looks trashy to me.

OS on Jewel had 34 drawers!! Next time maybe I'll tape half of them closed, it was a pain gathering up everything at the end!

Wonder if they will keep the laundry room after the world cruise is over. I have only cruised once and that was 12 days, made use of the $35 bag deal, had no interest in DIY laundry room.

I don't think that's "new" menu. On the blog they said it will phased in in January.

I hope they keep tablecloths in the main dining room, for my personal taste I go on a cruise for those touches. I grew up appreciating the soft feel. They absorb a lot of sound. Younger people probably don't see it that way; in recent decades fewer and fewer restaurants use tablecloths anymore, because they are a substantial expense, and the design trends are for a "cleaner" or more modern look, like Virgin has. Going without tablecloths does save a lot of money. For me, a hard tabletop feels cold and even sticky, I don't like the way things slide around, and hearing a lot more clanking of silverware.

There isn't enough space for all.

One small correction I believe to the long post at the top of the page....nowadays, most commonly, credit card tips go on the employee's paycheck....true at one time, we got our tips every night but that changed some time ago. Streamlined the process. Also my $.02 on tip pools...you may have some team members underperforming because they know they'll still get the same paycheck...but often that person gets some serious peer pressure and scrutiny...in my experience, with a tip pool, we all work together and help one another.

Grandeur Jan 8, 5 nt. Just to experience the oldest, smallest ship in an inside cabin deck 7 solo.