foodsvcmgr

Agreed China Shrek - I’m a boomer and rather conduct business online than via phone anytime. Can’t stand being on hold and no patience to wait for callbacks. Plus I like the accuracy of typing everything out myself and reviewing it. My business with my PCC is exclusively by email when contact is needed.

Check the HAL forums, apparently they are also outsourcing. I prefer booking online so I can see exactly what I’m getting, why involve a middleman for a little extra OBC? Plus the concerns of T/A’s financial stability.

I would rather see HAL save some money with offshore PCC’s than cut something else onboard ship.

The British sourced and themed food is one of the major attractions for me. A welcome alternative to the rather homogenized generic cruise food most other lines serve. Enjoying the excellent review as well.

In Britannia, a smoked fish appetizer, Beef Wellington, followed by Chocolate Marquise for dessert.

Spif - I would bet the maiden voyage food will be frequently upgraded from the normal fare and also that some new menu items will be offered.

So are most cruises still featuring a couple of classical shows in the theater as HAL claimed they would do, or is it mostly nothing? Any consensus?

Avoid the temptation, however minimal. Don’t want HAL getting the idea that people are ok paying months if not years ahead lest they change their policy to be like Viking!

Similar to what both HAL and Princess have done, I agree that with new larger tonnage coming on line for the 7 day market, a couple of the older M class could be dedicated to longer and more exotic itineraries. Why keep all their eggs in the short cruise basket?

I’m interested in QA 14 day Canary Islands in November ‘25 but not rushing to book as I am also considering a Holland America sailing in that time frame. Will see how it plays out.

Check Cruise Hive for a story about yet another residential cruise concept. They are using a photoshopped shot of Zaandam or Volendam as their new ship “Sail la Vie”. Not sure what if anything this means, ex-Veendam was also supposed to be a residential ship but under Victoria Cruises, perhaps this is an ongoing development of that plan rather than a new venture. And this is additional to Miray Cruises “Lara”, an ex-Aida vessel, that will soon begin 3 year RTW voyages, the field is growing, hope there is adequate demand.

I believe this applies to Carnival Cruise Line only, not all of Carnival Corporation as a whole. As mentioned, Holland America reduced or eliminated libraries a few years back, but their newest ship Rotterdam (from which QA is derived) has reinstated a reasonably sized and purposed library.

Maybe they will do something different with QE. Perhaps the reason this ship’s itineraries were not announced is that they are working on new routes. Unlikely, but maybe……

Have the wall sculptures from Nieuw Amsterdam of 1938 that were retained by HAL when Amsterdam was sold to Fred. Olsen found a home on any current ship yet?

Agreed hoveto - we took QM2 New York to the Caribbean for 10 days in 2009, then again for 11 days in 2010. Now the same itinerary is 13 days and they don’t even venture down to Grenada. Much as I enjoy faster sailing I’d be happy just to see more than two of these a year!

In Britannia, I asked for and received plain steak and Caesar Salad on QV last month. You could add any veg or starch that was offered on other menu items that night.

Culinary grade is what should be used for making such things as chocolate covered fruits, ganache, flourless chocolate cakes etc. Smoother, better melting points, less sugary.

If I recall the story had been that having only three ships limited the options. Now with the addition of a fourth, still seems little has changed. QE remains the unknown presently but unless Alaska revenues have been below budget don’t expect anything new for ‘25. Being a two hour drive from Brooklyn I’d love to see a few more Caribbean sailings.

Culinary grade is what should be used for making such things as chocolate covered fruits, ganache, flourless chocolate cakes etc. Smoother, better melting points, less sugary.

A couple points: May be easier to request a general location such as “along the railing” rather than a specific number. Many tables are convertible from 2 to 4 or 6 by adding wings, etc. so configurations can change.

Is the consensus that AQ has declined to the same degree as MDR?

I prefer a classic ship that serves classic and traditional versions of somewhat British themed cruise cuisine. Having worked in F&B for many years pre-retirement I’ve had my fill of pretentious trends, deconstructed vegan Wellingtons and the like put forth by celebrity chefs (in their own hype). Three cheers for Cunard attempting within their budget to offer traditional dishes in regular portion sizes.

Totally the opposite of QV two weeks ago. Would have expected even more formality on QM2. Wonder how compliance is at Britannia level? It seems counterintuitive but in the large four star hotel where I ran F&B and Housekeeping pre-retirement those dining in the most expensive restaurants and staying in the biggest suites frequently dressed the worst. A shame in any case.

My Subaru was a great value and excellent car for $30,000. For $60,000 it would be quite lacking. The same value for price paid applies to cruises and most other expenditures as has been said here.

This corresponds to what I was told last month on QV, that the new Starlink system would be completed by mid-September. Should be a huge improvement.