adolfo2

Yes, out of a machine. Not as good as that from Cafe Bacio but OK

No need to avoid... It's a firewall

Bi-weekly. Ask me how I know... I MARK THEM (Dot w/Sharpie) LOL!

Don't agonize over it as you will be fed BUT menus are subject to change until practically the very last minute

How about the day BEFORE... happens all the time!

The Seabourn Odyssey first entered service in June 2009.

If my memory serves me... last time I received a hunk of Pork BELLY and not an extra-thick strip of bacon.

IMHO: Opening bids are based on the "Trade In" value of your current stateroom. The opening bid on a JS will be GREATER for someone in an inside vs. a balcony. Kinda makes sense that it depends on what you're bringing to the table... no?

We ONLY eat in OC on embarkation and on port-days when it's pretty much the only option... otherwise it's exclusively MDRs or Speciality. Don't see the fascination 🤔 with eating dinner in the OC!

This is why I went out of my way to book Seabourn air vs. doing it directly through JetBlue.

Results (so far) explain the Celebrity conundrum! I eat in OC if/when the MDR's aren't open.

Five minutes there is more than enough... Wish it were turned into a proper Martini Bar instead!

I did & it doesn't!

As SHOCKING as it initially seems... listings like this are pretty typical. We're scheduled on Connie for 2024 and I'm not nervous.

We usually don't patronize the OV, or any cruise-ship buffet for dinner (maybe once every 10 cruises). It makes no sense for the OV to put out enough food for thousands of guests if only a few hundred show! IMHO: What's needed is a casual, free, come as you are, bistro like, setup similar to NCL's o'sheehan's. Additionally, the OV could be half the size if the MDR's were utilized at embarkation and port-days!

Shouldn't you be asking your room steward or butler?

Step #1... Is there a door/divider separating the balconies? Step #2... Stop complaining if there isn't one!

In my opinion: UDP isn't as much fun/desirable on ships without several (read MANY) specialty venues.

Usually "Royal Caribbean" branded and it could be 12-oz cans, not bottles.

Overpromising & UNDER-delivering is not a good strategy!

Be prepared to pay a substantial fine (it's listed somewhere) if you clog the plumbing by using your own Charmin or Cottonelle

Not efficient or cost-effective for the Martini Bar to be making the "mini" drinks when there is a line of guests having purchased the Premium package that are clamoring for drinks.

I want 2X service per day!

We will be in a similar situation this March. I planned an early morning "long" excursion as being on board during the turnover didn't sound appealing. I'm also wondering if we do a "Caviar in the Surf "2X as we visit Carambola Beach on each of the two 7-day legs.

It's all Smoke & Mirrors. The FTC should get involved as they did with the airlines!