markeb

That is not now, nor to the best of my knowledge was it ever, a perk of either a CS or a SS. (Restocked beer, water, and soda ARE listed as benefits of Signature Suites and above.) There was always a card in our Sky Suites informing us that the minibar contents were NOT part of our drink package. What many of us saw was our butler offering to restock the minibar (presumably from Retreat stocks) and not charging for its contents. What's been reported is that the butlers in CS and SS have been told not to do that. They didn't take away a free minibar because you (as a matter of policy, although not always practice) never had a free minibar in those suites.

They're better at a bar that makes actual martinis...

The no age statement MacAllan's are usually available. Not so much the 12 and 18. Craft Social and the World Class Bar have been my go to bars for whisk(e)y, but I don't think Millie has either one. Maybe try Cellar Masters? They do at least tend to carry Scotch Whisky. Finding a better bourbon on the other hand...

I realize this. I just find it strangely ironic that a martini bar doesn't list traditional martinis on its menu. It seems funny to me.

Oh well, they have a pale ale and an IPA listed as amber lagers. Under ales…

If you've got OBC to burn, there's nothing wrong with doing a flight. But you shouldn't have to. You can get a full size martini and not finish it (it's in your package) or ask and they'll probably make you a small one. I mean if it's an hour before first seating and they're in "show mode" at the Martini Bar, they'll be on autopilot and that may be easier said than done. But if there are several people at the bar and you just want to try some different styles, it's pretty simple to make more than one at a time and "sell" you a small one to try. Is there a current martini bar menu anywhere on the 'net? I found one on someone's site that I was looking at. I find it fascinating that the martini bar actually doesn't have a traditional gin martini on the menu... (They have a "classic" with vodka, not gin. No dry martini, no vesper, etc. Or am I missing it?)

Need someone from the Bay Area to chime in. All the news releases show Anchor out of or going out of business (which is what I remember). There's essentially a "Thanks for 127 years" splash on their web page, but the web page is still there. Supposedly they're selling existing inventory, but yes, I'm pretty sure they're effectively out of business. Kind of odd Anchor Steam would be on a shipboard beer list in the fall of 2023...

I wonder if they can just spend a night and try Monday? “Might” be better, although I think Thanksgiving now starts the Sunday or Monday before and ends about Wednesday of the following week! Back to the OP. You live in the Mid Atlantic. Is there anyway on earth you’d choose to drive on I95 on the Sunday after Thanksgiving? How bad is the Acela priced that day?

Agree. Just don't overdue the statistics or numbers. The verbiage is probably much more relevant. And there's software to do that, of course. It would be interesting to see a word cloud, for instance... But in some ways this is a blinding flash of the obvious, isn't it? Whether we're representative of the population at large (probably not) CC members have been pretty vocal in their opinion of recent changes. My big hesitation in jumping on the band wagon is until next month I have no first hand experience, and I think there are a lot of moving parts beyond Celebrity's control. I've never done a review; don't know that I will, but I'll report back after Equinox in November. I suspect I'll enjoy it regardless, so I may be horrible as an objective observer...

There will be differences depending on where the ship is provisioned. Assuming they locally source perishables such as meat and poultry, they'll likely be different than US sourced products. You're probably most likely to notice that with beef since the beef will likely be older and may not grain or corn finished. That results in texture and taste differences. Meat gets really complicated, especially poultry (Avian Influenza) and pork (African Swine Fever and Foot and Mouth Disease). Moving pork products even around Europe used to be a major hassle. Probably still is. In some cases you'll see "quality" differences, and in some cases you'll just see differences that you may interpret as quality. Back in the day, all my UK military colleagues would go crazy on beef on any trip to the US. Corn fed and cheaper. Which is what we're used to...

The size of the sample is pretty typical of many surveys. That's really not an issue. It's a nice set of descriptive statistics, but it's an inherently biased convenience sample, so you can't really extrapolate it. If you understand that limitation, the results suggest the raw scores have dropped. And doing statistics on a biased sample is a waste of time, so it is what it is. You can do the math to establish statistical significance, but you can't correct selection bias (convenience sampling in this case) with statistics. A 5-30% sample with inherent selection bias would still be a bad sample.

Not if they know anything about sampling and statistics…

Where are sneakers or trainers mentioned in the dress code? They are not prohibited, so they’d fall under suggestions, and they’re not mentioned there either. This isn’t a discussion of medals or ribbons on your Class A’s. That’s a dress code. This isn’t.

Luggage has to fit through the screener. 22 inch carry-ons should be fine. Not sure about 24 inch or larger. Pretty sure you enter and exit on Deck 5, but it's been a few months.

Where in London? How many people? The two car services mentioned both have good reputations. Depending on where your hotel is located, there may be good (and less expensive) options other than a car service.

I didn't think Ninga cruisers ate in Murano, which was the actual question, not the OVC.

Back to the OP, I don't recall anything in the dress suggestions that say anything about sneakers. And it's not like you're ever going to see the people you're dining with again in your life anyway! And if you do and they care about sneakers, do you really want to see them again?

Just got back from Germany, wearing jeans and NB running shoes everywhere. Hardly alone, and most people talked to me in German. Twenty years ago that look would have everyone starting in English. Twenty years ago I wouldn't have worn that look to avoid looking like an American.

I don't recall tacos in August on Equinox, but we were mostly grabbing salads and the very good Indian food. Those look pretty good, though! I guess we'll see in November!

Rum old fashioned… Was Zacapa Old Fashioned. Rumor is that Zacapa is no longer the rum, but it’s always been a great drink.

Which ship? Is there a World Class Bar?

You can read their last year's SEC filings (RCG level; they don't report subsidiaries separately). The two primary variable operating expenses are food and fuel (personnel costs are largely fixed in the short to midterm). They reserve the right to collect a surcharge when fuel prices go above a threshold. They don't reserve that right for food. Food prices are up. Beef prices are way up and supply is down (there's an ongoing drought in much of the US cattle country and no one expects real relief in beef production until at least 2024, and it will take several years to return to pre-drought conditions). Revenue for many cruises was largely set as long as two years ago when the ships went on sale, and before food prices took off. And the highest priced cabins have largely been the quickest to sell, even at the current high prices. I have no idea if it's impacting RCG more than Carnival, for instance. If it is, then Carnival did something right that RCG didn't. Or RCG is under more pressure from creditors. Someone flippantly said money, but that's almost certainly why. And it's not greed; RCG had an operating loss of $764M last year. After counting interest, their net loss was over $2B. The good news is that's a lot better than the almost $6B loss in 2020 and over $5B loss in 2021. The RCG leadership is made up of former CFOs and Operations people. This is what they do. I don't think they can get out of this mess by becoming uber efficient, but that's the leadership they have. And if their board didn't support them, they'd be gone. What's interesting from Jeremiah's post is at the same time they're pushing efficiency, they're also trying to improve their F&B operations. Curious to see if they can somehow do both.

This thread just popped to the top again. I just returned from a week in Germany with a side trip to Salzburg. I did use actual Euros, but pretty much only because we went to Oktoberfest which is still cash only. We used a handful of Euros 4-5 times for small purchases (bottles of water, Lebkuchen in Salzburg) and one meal in Munich where they may have had a card reader but didn't offer (and by that time I had Euros in spite of myself). I'm reasonably sure if I'd gotten away from Munich out into one of the small towns I would have been better off with cash, but most places even took my AMEX. Contactless and Apple Pay. Zero issues with the ATMs for cash withdrawals. I will continue to be confounded by my fellow countrymen who insist on ordering currency in the US and traveling to a physical bank to pick up currency they could easily lose before even arriving.

Probably. Most of the world doesn't devote grain production that could be used for human food to produce (mostly) corn to finish cattle. Grain fed cattle will have more intramuscular fat (marbling), a different texture to the beef, and a different flavor. A lot of the world largely grass feeds cattle. There are also age differences at slaughter around the world. Too much information for a cruising board, but your observation is probably correct. I grew up on beef, but don't eat that much of it anymore for a variety of reasons, so I'm better at the theory here than observing the actual state of beef. It's not surprising that people would see a difference in a steak this year from two years ago. The droughts of the last couple of years led to major sell offs of beef cattle and a decreased supply in general. It takes a lot of food and water to get a calf to choice, much less prime, and prices have gone up accordingly. I don't really know if that problem is hitting cruises (Celebrity in particular) disproportionately. Or if some business have done a better job of hedging.

Curiosity got the better of me. Beef keeps coming up as a major topic of consideration for quality and price, so I did a little looking. Beef prices are up over 6% since this time last year; that may finally be moderating slightly. They started rising dramatically in early 2020 and have trended aggressively upward since then. The draughts in the Southwest led to major beef sell offs, which ultimately decreased supply. Logically there would have been a large bolus of beef cattle entering the market all at once, which usually leads to a lot of lesser quality beef in the first place, and more frozen/processed products. One article specifically mentioned huge increases in the price of beef roasts, such as you'd use for prime rib. It hasn't been a good year for beef in general. Food and fuel are the two big cost drivers for the cruise industry; I'm lumping labor into essentially a fixed cost for the short to midterm. The cruise industry business model encourages cruise sales well in advance, but that also fixes the price and revenue for a significant part of the inventory. They would project their expenses for food and fuel on historical norms. We've gone through a long period of low inflation so at a macro level you should be able to project your food costs with a (WAG) 2% annual increase. But that's not what's happened with food costs. AND beef supplies in general are down. Is it hitting Celebrity worse than other beef consumers? If so, what did the others do different? The food service for the fleet is almost certainly operating on a per person per day allowance that's more reflective of revenue than actual costs (remember the motto do more with less?). Does any of that explain delivering cold meals? No. That's a different problem.