sanmarcosman

Oddly enough a neighbor asked me for this information last weekend. Thanks for your thoughtfulness.

It would be helpful and considerate if Carnival's IT team would post a notice to our cruise manager when these planned, temporary removals of our bookings are in progress. Good luck and your New Years cruise should be exciting. Thanks again for your quick reply tonight.

The cruise was relisted in the cruise manager 31 minutes after midnight Eastern.

Thank you for this information. It's good to know it's not on my end. If Carnival had to make one of my 3 cruises disappear why couldn't it have been one for next year? smh What's weird an email came in from Carnival just after I posted this and I thought " oh good, they're aware of the situation and will have an answer. " No, just Christine Duffy explaining how the plat and diamond rewards are redeemed on board.

I'm supposed to be checking in online in a few minutes to get my arrival time and the cruise has disappeared from my cruise manager. I tried adding the booking again to the manager and no luck there. Other than waiting until tomorrow to call my PVP does anyone have a solution or suggestion to get my cruise back in my manager? Thank you

I don't know if the Cunard Line still does this but when I crossed on the QE2 transatlantic I paid $8 for 5 days for a reserved deck chair with a card with my name on the back of the chair signed by the Deck Steward Sean. In this photo you see Sean assisting guests and serving hot cups of beef bouillon with soda crackers to a passenger. A Deck Steward was present and on duty all days during daylight hours. I wonder how much people would pay Carnival at one of the Lido Deck pools for daytime reserved seating? Would Carnival consider charging a fee for reserved chairs if hogs continue to hog and guests complain?

You sound like a good candidate for Your Time Dining where you can sit alone.

This is not always the case, it depends upon the ship. Many Carnival ships have more than one Main Dining Room.

OP, if there is a good chance that on a day or two you will not be dining at your assigned set time table and you know it the night before, please share that with the lead server of your table and any other guests not part of your family or party so they will know to not wait to order their dinner. If the service staff just think you are running late they will very often delay taking the orders for any other guests already seated at the table in anticipation of your arrival.

Yes and this is why I think the Spirit Class ships could all use a good "Radiancizing." I have been on both the Miracle and the Radiance recently. The same new, sleek design of the public rooms of the Radiance should be used to renovate and refresh all of the Spirit Class ships.

Another yep from me, and yet to this day Carnival persists in sending us emails from their Colleen Oliverio advising us to download the Verifly app. SMH.

Even Topher barked at the umbrella charge.

I've read that people tip extra to the stewards to receive the kind of service the OP describes. It is more work for the steward to take the bedding off and stow it each day and to return again in the evening to reset it as a bed. Keep in mind too, it was more practical for stewards to perform this service when they serviced cabins both morning and evening. Now that Carnival asks us to request one servicing of the cabin per day, it seems fair me to tip for the extra service if you receive it and they come to the cabin twice per day to make this happen.

The long time Carnival cruisers know formal night became known as elegant night when Carnival announced 9 years or so ago a change to a more relaxed style of dress on Carnival ships. John Heald mentions this at times in his writings.

I wouldn't be surprised if they use liquid pasteurized egg yokes. This way the yolks are still raw but the salmonella they may contain has been killed. Maybe I'm wrong but the days of getting a classic raw egg yolk Caesar salad prepared tableside in finer restaurants in the U.S. has mostly been over for decades due to public health precautions and salmonella. I like a good Caesar Salad.

Back then it wasn't called Elegant Night, it was Formal Night.

Long Beach is in LA County but it doesn't have the name recognition that LA has so that may be why Carnival lists it as LA.

https://help.carnival.com/app/answers/detail/a_id/1371/~/post-cruise-guest-satisfaction-survey From the above link look for the last line where is says " if you did not receive a survey click here for the survey." The word click is in blue to indicate it is a hyperlink for you to click on to take you to the survey. I agree though that you may want to want 2 more days and after checking your spam folder and any other mailboxes like promotions (google) then use the above link. Good luck

Living in So-Cal it's odd I haven't tried them but I prefer soft boiled eggs so that's probably why. I do want to find a new favorite at Sea Day Brunch so thanks for your encouraging input.

There's another maxim: don't take it if you're going to leave it " hence my advice to order anything else on the menu.

Come on, people should not have to fight with a piece beef to find the few good pieces that are edible. The ones I have tried to eat had tough lines of sinew tissue throughout them as well as gristle and fat. I can handle the fat as its nature's way of tenderizing and flavoring beef but sinew and gristle are just plain bad. To say ' you may have to order a few to get full ' is nuts. Don't order it is my advice and that's sound advice.

The 4 people at the table next to us in the lido that day also had chosen the Eggs Benedict and didn't eat the bread. The cooks who prepared the food cut corners and it was a miss. I couldn't eat it the way you did but good you dealt.

We had the opposite experience. On the buffet the English Muffin for the Eggs Benedict were raw from the package and not toasted. The muffins were of course baked at a bakery so when I use the word "raw" I am saying the muffins weren't warmed up in an oven much less put through a toaster. I spoke to the Executive Chef about it on the ship and suggested that opened muffins could be placed on sheet pans and put under the salamander ( broiler for those who are scratching their heads or thinking I'm being boujie) to toast the muffins. This is common culinary practice in large hotels in the U.S. serving Eggs Benedict on buffets and at large banquet parties and I said this to the Executive Chef. It was a short, polite conversation. I'd rather share on board to give the crew a chance to do better than complain in a survey after the fact.

I'll give it a try next month as we sail to Aruba aboard Magic. Thank you

All the recent brunch menu changes and the substitution of an inferior strip loin steak for the filet mignon on the old menu for the steak and eggs item has made us prefer the Port Day Breakfast Menu all the more. Yes, some changes were made to the Port Day menu as well but not to the extent of the brunch menu, e.g. the breakfast board was removed as was the excellent Indian masala dosa which was unfamiliar to most Americans. The Port Day Breakfast in the MDR beats the sea day brunch for us anymore and it's far less crowded than brunch.