spook1

Thought it time to start a thread for this cruise. I will be travel with several and like to hook up with others for land tours.

Ron:

I suspect spook1 was referring to the fact that there are only FOUR of the extended balcony rooms as depicted in the first set of pictures by canuck.qc - those with a solid divider and an open railing section.

 

The remainder are presumably like the pictures LHT28 posted.

Correct. Why is that confusing to some?

Don;t let to two photos above confuse you as they are NOT typical of a B4 veranda and only four are such.

Hello,

 

We have never cruised before but plan to book on the Riviera for the March 28th Carribean Hidaway cruise. I am so excited! Reading through all the reviews of the ship I am torn between the choices. My husband is always hungry and having concierge and slightly more perks sounds great so he can be assured of snacks no matter what time of day. But I love the veranda and views. Could someone who has experienced either of these cabins please comment and help me choose? Also if anyone has pics to compare the veranda size etc...that would be helpful.

 

Thank you all so much!

TerryD

You really need a brochure; they have a wealth of information and are free.:p

I had the Norovirus a couple of years ago after leaving Grand Cayman (I blamed it on all those mega ships in town) and this Sept. I got a little seasick on a very rough crossing from Iceland to NY that sailed through the remnants of Hurricane Leslie. Believe me, it is easy to tell the difference. :eek:

Whitecaps...bow wave...heavy spindrift?

Someone correct me if I am wrong but I believe when you go through the booking process on the O website and pull up your preferred category they will only list a few available cabins ion that category, not all. Your best bet is to use a good TA who will provide all the info you need.

Default is seven each catergory. Type in what you want to see if also available. Quick, easy, and no phone time with TA or O. Do this as often as you wish as things can change by the minute.

You two are cleaver with the pictures but not with facts. So I suggest we tie you to the anchor chain and see if you stay dry. My life and romance with the sea includes body surfing fifteen foot waves in Hawaii, sailing, canoe surfing...and WRITING..and awarded a GOLDEN DUKE from Duke himself in 1967 for OUTSTANDING CONTRIBUTION TO SURFING . That is my record with the sea. What is yours besides a SUITE LIFE?

Try check Ron Haworth+Hawaii. :eek:

The bow and foredeck are plunging into wave troughs increasing the height and water displacement Marina will not resemble a duck on a silver patter but a kayak in class five rapids. But with a sound keel and strong hand on the joystick...all the better to enjoy...one hand for the ship and one hand for my beer. :)

Should you hit high seas, (really rough seas with twenty foot crests) you'll have the ride and visual of a lifetime. Be sure to count the seconds it takes the bow to shake off salty tons of King Neptune froth. Go for it!

Mura,

TO EACH HIS/HER OWN has limitations. When you have the last lamb chop and my plate is barren of the Aussie or Kiwi critter your lamb becomes mine! But as a gentlemen I will share.

Ron:):)

Ahh, someone that agrees with me; another lamb fan! I just love the flavor of lamb and enjoy it many ways. In fact, I've got some lamb chops marinating in hot teriyaki sauce right now that will be on the grill in a few more hours. One of the things that really has me sold on O cruising is the decadent thought that I can actually have lamb chops for breakfast in the MDR each morning!

 

I saw this picture on another thread posted by Jim & Stan. I don't know if these are the breakfast chops or whatever but they sure have me salivating.

 

There was a time when many Americans had a dislike for lamb. Don't really know why and this might no longer be true. As a child I grew up in a home where lamb and other roasts were the norm and not the exception. I enjoy a good lamb chop as well as a good rib eye steak...but please...mint sauce and not mint jelly. Roast pork butt last night with Yorkshire pudding, roast potatos. gravey and even greens and apple sauce. Ahhh, reminds me lunch is near.

PS. I married a Brit. And don't tell me English cooking isn't good.:)

The King's cut is 32 oz -- but a lot of that is bone and fat. (It's just so wonderful ...)

 

The Queen's cut is 16 oz. That is boneless. Even so, a lot of meat ...

 

When we were in Boston in June 2011 we were at Durgin's Park and ordered the big prime rib -- that comes on the WHOLE leg! The King's cut looks small in comparison!

 

Mura

Mura,

We once did an Oct. hike in Vermont with New England Hiking Holidays and vsiited Durgin's Park known for the prime rib. The guy at the next table had the super-sized and when it was put on the table the bone end nearly punched a hole in the wall. I was in awe. No way can I eat that much; I savor the flavor, though.

Ron:)

Great photos. Please don't be shy about snapping away in Polo Grill. My taste buds perk in anticipation. Luckily I won't gain an ounce viewing photos or during our 18 days voyage on Marina while enjoying Polo rack of lamb, roast beef and pork. And the gravey...!!! And that is only the beginning!:)

We went through the Canal last year on the Marina in 11083, one of the deck 11 Aft Oceania Suites, and based on that experience, the higher decks seem to give a better (i.e. more panoramic) view of the entire canal process:

There are times when, if your forward facing balcony is not raised sufficiently above the fore-deck, the "view" can be compromised

This photograph was taken on an R ship, but it gives you an idea of what I am talking about.

 

So please, don't rule out Decks 10 and 12 when making your selection.... :D

Maybe not intended but this is excellent view of B4 extended verandas.:cool:

In speaking with the O contact I had on our Regatta visit and I am using for my booking (not directly in reservations) it had been mentioned that is the case. We plan on a few 12-pks of Hinano when boarding in Papette. Oceania is as far from mass marlet as possible so the possibility of the liquor poilicy being abused is remote. On the other hand Royal Caribbean policy is demeaning and degrading more suitable for inmates than guests. We were doing a Septemebr on them Vancouver to Honolulu for four reasons: our fantail corner wrap around balcony, five days at sea, cruise by Kilauea at midnight, and disembarking in our home port. But after reading the enhanced liquor threats in the latest small print I have cancelled. Also visited the ship after the 28 day refit in Sinapore and the public rooms have been sliced and diced for speciality restaurants, the lovely library is now four ocean view cabins, etc. A pity. The Vision Class was original a beauful design. No more.

Ron:eek:

Thanks for that. I did see O PH views did not show the liquor while the other suites do. Yes, it is nice to enjoy your veranda with a drink and I am told three bottles per stateroom may be brought aboard no questions asked. The duty free prices of the six bottles will vary but the brands displayed (wine an unknown) would total no more than $200 in most airports. On a port intensive cruise expensive digs are unnecessary for us (not that we'd ever be on such a cruise) as you can't enjoy the luxury afforded.

Ron

Mure,

What is the difference in liquor set up? Are all suites not equal? I am here to learn.:cool:

Ron

We are going to take our first Princess cruise on board the Ruby on October also and thanks to your valuable help we decided for our first AFT on the baja deck 748. We had herd a lot of good comments about Princess and hope to love her and hope to adore our cabin. Cheers.

Excellent staterrom 268 sq. ft. including balcony. But don't get confussed with BEAMS. Some do have Columns. Beams are horizontal and overhead; columns verticle, therefore can block your view. The misuse of the word BEAM has been going on for over two years.