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About 1025cruise

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    Celebrity, RCI, Disney, Carnival, HAL, NCL
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  1. You might want to post on the Alaska board.
  2. No, Camp Ocean staff are not part of the prepaid gratuities. While not expected, feel free to give if you are so desired.
  3. For recommendations for private excursions, you should check out the ports of call section of Cruise Critic for your ports.
  4. I really would look to fly out of EWR. I know Southwest only goes to LGA, but its really more headache than its worth.
  5. A couple of suggestions: 1. Since your question has nothing to do with your cruise date, you should put a better topic in. People might think you are looking for your roll call. 2. Your question would be better asked on the West Coast Departures board.
  6. You might want to ask on the Ports of Call board that covers the Northern Baltics.
  7. You might want to ask on the Alaska ports of call board.
  8. Bar Harbor has always been a tender port. Though if you ask the locals, they would prefer to see the cruise lines skip the port altogether.
  9. There are two ports in Seattle. One is downtown, one isn't. The downtown one is used by NCL. There are hotels nearby. The other port you would need a taxi/Uber for. None of the downtown hotels offer shuttles to the cruise pier.
  10. Yes, I know this thread is 5 years old, but this information is incorrect. Kosher food must be requested in advance. It is not prepared on board, but delivered "frozen meal" style, double wrapped, to be heated up on board.
  11. If I'm going to spend that much on jewelry, it will be at home with a trusted jeweler.
  12. On Princess, I've always been able to store suitcases in the closet.
  13. Another question, do you go to Bar Harbor before or after Canada? If after, you need to clear immigration before leaving the ship. Each ship has their own procedures for tendering, so its hard to say what the specific procedure for you will be.
  14. I'm sure as an allergy sufferer you know that even though the label says something, you should still be careful due to risk of cross contamination. My understanding is that if there is any concern, a head waiter will get you some from a dish that has yet to be put out.
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