Thought2go

Room Service- in general it would be a huge bonus if Oceania had hot pewter chargers under the plates to keep the food warm. Maybe someone with Oceania’s ears could plant that seed. second-breakfast comes in pretty cooled- You might want to just order fresh fruit, bread, a spread- and note “strong coffee” when ordering, unless you like Cafe Americana. Then hit the GDR or Terrace for the hot dishes.

Congratulations!!🎉❤️🎉

I have a feeling this autumn may be slightly different. I’ve been looking at September/October and am yet to find any balcony cabin that’s not at either end of a ship or isn’t exorbitant. I’m watching Oceania, Seabourn, Silversea and even Regent who would be my last choice. I’m waitlisted, no:1 on one Oceania cruise but after speaking with my Oceania rep she thinks waitlisted cabins that free up are going to be few and far between! Will just have to wait and see I guess. Well showing the cruise waitlisted I would imagine would spur some folks to do whatever they needed to do to up their chances of getting onboard. Also Shore excursions prices can increase during that time period and often do. Wonderful psychological tactic too. Instead of making 100 bikes for sale at $5- cut Mfg costs on labor & materials (great for shareholders and stock prices) and sell 10 bikes for $50

Just make sure you have a copy (even a screenshot) of anything you are booking as shore excursions prices are in serious flux. O doesn’t always tell you what the current price is-so you need to ask. It may alter your decision. They just automatically take any additional amount from your OBC or show it as money due. And SM shore excursions credits when unused just disappear from the ether when you disembark. One big POOF! Recommendation is to book Shore excursions ASAP and lock them in before the price changes.

Looking forward to your reviews as you set sail. Most balanced reporting I have read. They may even help me cut through the mustard on selecting other lines. Thank you Hank!!

I would never book any of the older R class ships for same reason I do not book Azamara, old small ships with smaller cabins and less dining options. We would only book Marina and newer class ships. On the Marina Jacques still has the traditional Escargo in the menu, I would hope every night. I’m coming to the same conclusion about the “R” class if the menus continue to go south. Hoping Jacques stays aboard Marina- but I will keep checking. I really don’t want to go up in passenger size from the O class. And until this culinary switch-a-roo-I wasn’t that impressed with the offerings on the luxury lines that sail the smaller ships.

Yes, Thank you. I’m aware of that. But the culinary change over is definitely moving Jacques out. Even my TA is aware. Oh I will definitely continue with Oceania- just not on the R class anymore. Besides I want to see if Goosestepping is becoming mandatory by the Oceania Club guests judging by some of the responses (not yours) I’ve seen on this site. Maybe Find some observant fellow cruisers-They and I need a few good laughs!!

This literally came from the Oceania web site - Serina, Menus -I looked at every restaurant to try to find even a Whiff of Jacques. For example, The Escargot is no longer available except in some ground up casserole recipe in Tuscan. Yes, when I booked I literally screenshot each restaurants menu. A couple months later I saw their change in the restaurants but Jacques was at least advertised as being in the GDR for lunch. Ok- no problem I’m flexible. But now it is Gone. I suspect they will move it out fleet wide by the end of the year. for $400pp per night +++ my travel and other expense outlays I must take care for, I expected better than a bait and switch. it is what is is but I’m disappointed- maybe those who drink themselves into bed it’s not a big deal.

WOW- literally in just a few months Jacques has gone from being available on Serina-to only being available in the GDR at lunch- to just plain gone!! But hey- there are hamburgers and Pizza- Continential fare (which you can get anywhere you travel in the US- it’s at every Hyatt). What more could you ask for on what is obviously becoming the step child!!?? You want European- you have to go to Marina Was willing to accept the crappy bathrooms onboard in exchange for some European (especially French) cuisine. Even willing to get fresh fruit myself from Terrace since Waves no longer uses fresh fruit for smoothies. R class ships are now just a lot of hype. Next will find they are serving Tang…but it’s the best cuisine at sea??

💯 💯 💯 in context of what was lost, agree. For instance losing Kobe beef for black angus -which we can have anytime -or replacing caviar with a grilled cheese should not be Oceania’s standard.

I live with a Pizzaholic so I’m glad the Pizza is available!! And as far as the other poster said one pizza was too big for one person-….we had a big hee haw- they have no idea what a 🍕holic can consume and then say they are satiated!!🤣😂

After a day touring a wet Alaska or the polar regions-and fresh baguettes slathered with butter. Yum. I’ll take seconds please.

Preparation intensive, It’s highly nutritious. Loaded with vitamins and minerals. Probably soothing to the quezzies too.

I’m sure they will do the best they can with the ingredients they have available. But in the long run we are going to have to understand that the taste nuances will probably fall short unless we are sailing in the countries of origin for those recipes. I tried for years to replicate the Tajines that I not only ate out but prepared myself in Morocco. Utter failure. Even if I shipped all the ingredients, they would be diminished by the time it took from farm to table. You cannot replicate what the soils, grasses, and water add to vegetables, oils, fish, chicken, lamb, etc.

From others posts on this issue, wouldn’t it be best if this solution was broached prior to embarkation or arriving at a port? That would allow the chef to obtain the necessary ingredients and sneak them aboard without the corporate overlords restrictions?