CGTNORMANDIE

19 hours ago, still_c said:

I like to have any cocktail with gin

YES...but which brand of gin???  

1 hour ago, rkacruiser said:

 

And, why was that?  There was no place to put one's feet when one sat at the bar.  I was reminded of that today when I was reading a recent issue of Power Ships and viewing the photos of a lounge that was on the Greek Line's Olympia.  There was a metal rail for the guests to rest their feet as they sat at the bar.  

The Olympia was a true classic.  I never sat at a bar, on any of the old ships, that wasn’t comfortable.  Bars onboard the old ships were de rigueur.  They were the social centers when the ship was at sea.  Style and ambiance were the most important features.  If I had to fault the MSC YC it would be the lack of a comfortable bar to sit at.  I get that they want the butlers to serve but I do miss that special relationship with a good bartender and a comfortable spot at the bar.  It’s about time for a creme de menthe parfait!  

My best guess is that we will be cruising and crossing again by this Fall 2021.

17 minutes ago, rkacruiser said:

 

Absolutely!  Now I need to put both of them on my shopping list!

 

A parfait that is like the Grasshopper drink?  Pretty sure that it is.  When I asked my MSC Meraviglia's YC bartender about the lack of a green creme de menthe if he could make a Grasshopper, he was didn't know what I was talking about.

 

The more that I think about it, the Meraviglia's YC bar was not a bar that a "bar type patron" would want to sit.  No place to put one's feet; I scratched the toes of my dress shoes by sitting there because of the front decor of the bar.  Seats were not very comfortable,  The bartender's demeanor was not the best, either.  

 

Maybe we YC guests are not expected to sit at the bar?  The "attendance" was sparse during my cruise. But, there were some patrons.  At times.  

I always got the feeling that the YC bartender preferred that you sit down in the lounge and let the butler serve you.  I would always stop by the bar and chat while standing and perhaps put in an order and the go and sit down so the butler could find me.  I had no problem discussing how I would want my drink made or ask for advice on a particular drink.  As you said, RK, the YC bar was not the most comfortable one to be sitting at.  

16 hours ago, rkacruiser said:

 

 

Me 

Me neither.  If I want an after dinner drink, it does not need to be diluted by coffee--"high test or not".

 

HAL's Captain's Coffee is the best of the items that I have tried.  But, even then, I think it is most appropriate when one is sailing in a cold environment.  

I don’t usually go for one of the exotic coffees after dinner.  The last thing I need at night is a caffeine blast late at night.  I do, however, enjoy an exotic coffee from time to time.  A cafe mocha made with chocolate and fortified with coffee brandy and straight brandy is always nice.  

Funny thing...I also like creme de menthe over vanilla ice cream...LOL.  This makes a great parfait.  

Lately I have been making Mojitos.  There are so many different ways to make them...very interesting.  I’ll need to find a good supply of fresh mint.

Hi BB,

If you like Harvey’s you would love the Spanish sherries...on the sweet side to be sure.  

16 hours ago, Donniss said:

I haven't cruised yet (soon!) but my favorite for going to my local casino is to ask for a 7&7. Last time I went on vacation with the family, I found I really like Mimosas. Unfortunately because of health issues I can't drink a lot, so I just have to try make sure when I am drinking that I am trying something new.

 

I really want to expand my point of view so I'm taking notes from this thread and past ones like it! I'm sure my "List of cocktails to look for/request" will be huge by the time my cruise comes around

Hi Donniss,

I think you are going to have whole new world open up to you when you take your first cruise...how exciting!  

19 hours ago, Lowiepete said:

While that picture is in view, I'll tell you one of my favourite places on board ship. If you look at the prow there are two dark areas either side of that forward stanchion. You could sit under there and be completely sheltered from the breeze / wind, but the best bit was at dead of night, when the floodlights were turned off and with maybe a little moonlight to cause reflections in the water.

 

This was a vantage point that not even the occupants of the most expensive suites on board could access at will. The benefit? Being able to look aft toward the superstructure and watch the motion of the ship as if she was somehow being manipulated by a string from your hand.

 

Both the gentle pitching and the swaying from side to side of this massive structure seemed to emanate from the bow, although of course it was simply a magical "trompe d'oeil".  It happened in almost complete silence, except for a light, therapeutic splashing beneath you as the ship was slicing through the water. On sticky tropical nights, I'd while away an hour or so...

 

Regards,

Steve

Now that story should go into your Time Line.

The bow of the RMS Caronia headed towards the sun...beautiful.

Thanks Steve...

Nice one Shipgeeks...or should I say...nice passage...lol.  When I think of what expresses my feeling of being at sea I think of all those mornings I have woken up just before sunrise.  That feeling of knowing I’m at sea and the sun is just about to rise.  DW is an artist so I usually capture the event with a picture for future reference.  I usually have the coffee sent in, via room service, as early as possible so we can have our first cup as the horizon bursts with orange and gold.  Those colors and the cloud formations are an inspiration...breathtaking...especially in the Caribbean.  Sunrise at sea is an event that we both love so much and no matter how many times we practice this ritual it never gets old.  Each sunrise at sea is new and different...an experience one never forgets...savors and treasures.

On 2/21/2021 at 7:45 PM, roscoe39 said:

its not the first time unfortunately and it has been saved at the 11th hour, Disney even had a go at it at one stage. It would not be cheap to maintain and quite a few operators have done very cheap and unsuitable repairs and "restorations" in the past - sadly it might be the kindest thing to do and to let her go.

I tend to agree.  The QM will be 100 years old in 16? years.  As much as I’d like to see her preserved the operators have done everything wrong to preserve her.  Covering those magnificent wood veneer walls, in her First Class passageways, with cheap wall paper was really stupid.  The wall paper was glued on with a special glue that makes it impossible to remove...really dumb.  Even the First Class restaurant is filled with cheap furniture.  It would cost too much money to restore and preserve her...sad.

2 hours ago, Saab4444 said:

As long as the ship is still owned by the yard it is completely driven by staff from the yard and Ems River pilots, who are specifically trained for this passage. The future Captains from Royal are not driving the ship. At this time they are just visitors and watching.

Correct

1 hour ago, rkacruiser said:

 

Professor CGT:  I don't know.  

It is a Russian fish recipe that resembles beef Wellington.  Salmon filets are quickly sautéed underdone in butter, lemon, dill, salt and pepper then wrapped in puff pastry, decorated, egg washed and baked until golden brown.  The salmon comes out cooked to perfection.  Usually served with a cream sauce with hard boiled eggs...Deeelicious!  

2 hours ago, island lady said:

 

I may have missed it...but how long is the trip from the ship yard....to the open ocean?  

I am not sure but I think they can get it done in less than 24 hours.  I believe a lot depends on tides.  They intend to take Odyssey out for sea testing.  Then I believe they will finish the final details and decor then take her out for sea trials before handing her over to RCI.  

1 hour ago, Saab4444 said:

The ship drives on it‘s own power and is driven by a local Captain. The tugs are just standing by and provide assistance and support when needed.

The ship will go down the Ems River backwards using its own power while being assisted by tugs.  A river pilot will join the RCI staff on the bridge.  RCI will have their best captains on the bridge.  The backout down the Ems is always done in March when the water levels are highest.  Going down the river backwards let’s the Azipods put more water underneath the hull. This is one of the most intricate and tricky maneuvers ever attempted.  The clearance under the ships hull, when going down the Ems, is measured in centimeters.  

2 hours ago, shipgeeks said:

I think the last few days here have produced the best string of CC posts ever!

How can any of us top that??  IMHO we have the best thread on CC.

Food Quiz...
 

OK...who knows what a Coulibiac is...Without Googling!!  This can also be known as a Coulibec!  😀

47 minutes ago, Heidi13 said:

 

Totally agree, I still enjoy the experience of being at sea, even though I spent too many years staring out the windows.

 

However, the old liners had a buzz and excitement when steaming at 20 to 30 kts. When at speed, the ship just felt alive, whereas most ships now are cruising at much more sedate speed.

 

I accept that most of my experience has been on the Bridge, where speed really makes a difference, but for those of you who have experienced both the liners and modern tonnage, do you notice any change in the shipboard experience, when at sea, from today's slow speed steaming.

 

On our last WC, we had a couple of times when we steamed at 18.5 kts and sitting on the balcony, the ship felt alive, watching the wash go by. On occassion, when doing 10 - 12 kts it felt like we were barely moving.

Back in “the old days” there was a thrill when the ship was moving close to 30 knots and the spray from the sides of the ship would crash out with authority.  Funny thing though, as I’ve aged, the speed just doesn’t seem as important as the ride.  As long as the ship is moving...I’m happy.  I will admit that when I was on the RCI Jewel Of The Seas, and she was brand new, Captain Thor Torvelsen took up to speed.  We were at sea and the ship was cutting through a 6 foot chop like a sharp knife through soft butter.  I happened to be out near the bow.  Talk about a “Titanic moment”!  I gave the bridge a big thumbs up!  I talked to the Captain the next day and he said we were up to about 26 knots.  It was a great moment for this old salt.

Those of us who love being at sea on a comfortable ship have always known that the Golden Age of the transatlantic liners is long past.  We know that the level of service will never be what it once was.  But...every once and a while when we receive a special favor by a kind steward or waiter and we stand at the rail, looking out at the boundless sea, thinking that this is almost what was...once upon a time.  We still get glimpses of what was and it is for this reason that we continue to cruise.  There is still no better feeling, for me, than to be standing with my feet firmly planted on the deck of a moving ship.

3 hours ago, Lowiepete said:

The point about that above being that to think it doesn't have any drip-down effect is living in cloud-cuckoo land. If you don't love yourself, how can you love others? Likewise, if you don't feel valued. At some point there has to be some kind of re-balancing, although I don't see it happening too soon.

 

I look back at my own parents; humble folk. Father worked managing a small hardware store and was able to fund the raising of us 3 without mother _having_ to go to work. It wasn't the high-life, but we never went without to any great extent. Across the road from me today is a guy working all the hours God sends and his partner likewise. 04:50hrs is when I often hear him start his car, 6 or 7 days a week.

 

They may have pretend laws about modern slavery, but that's what they are; pretence. Even then, this couple struggle to pay the rent, let alone buy fast cars or go on fancy holidays. Something is out of kilter and at some point there could be a backlash!

 

Some while ago, I read of cruise fares being all inclusive. That is inclusive of gratuities. I'd had a strong feeling that the bosses always wanted a piece of that action, and it looks like somehow they snatched it. In my book, greed comes directly behind jealousy in terms of dreadful human emotions, but shipowners did a slam-dunk and combined both of them in one go! 

 

I'm giggling to myself, because I can now picture my own Grandfather, keeping his bottie warm against his Rayburn (a variation of an Aga cooker) and going to town over something he'd read that morning in his "Daily Sketch" that he didn't agree with. Oh, back then the World was going to the Devil in a handcart!

 

Now, 65 years later, here I am predicting the very same thing...

 

Regards,

Steve

“The world was going to the Devil...”  The sorry truth is...it has.

On 2/25/2021 at 8:29 AM, Couple-Somerset said:

We hated the diamond free drinks sessions on Royal - amazing how manners go out the window when a free drink is on offer.

 

The poor wait staff are run off their feet and just cant please everyone.

 

The whole time spent with people boasting how many cruises they've done and then the "grand entrances" by the pinnacle-badge wearers.

 

Much prefer the free speciality restaurant, chocolate ship and cabin goodies that come with the Black/Diamond Card of MSC

 

Of course, sailing YC is like having your own 24/7 cocktail party as free drinks are unlimited and it never gets busy enough that you are forced to sit next to mr/mrs obnoxious lol

I agree with you Somerset.  The Diamond event from 5:30-8:00 PM can be a free-for-all.  I think the difference is that Norwich was attending the Diamond Plus event which is a much more refined version of the Diamond (3drinks) event.  The Diamond Plus event is an extension of the Concierge Lounge.  All the Diamond Plus events I have attended were in the best lounges and served unlimited beverages, hot hors d’oeuvres with excellent bar service from numerous bartenders...never a wait.  Maybe a lot has changed since I was onboard RCI??  

Just an addition note.  The RCI Symphony Of The Seas is one of the largest pax ship and carries 6,000 plus.  The galley crew numbers around 300 plus.  

2 hours ago, Heidi13 said:

 

Only carried bananas once, hence the memory is hazy. Best guess is we kept the holds about 10C/50F. We had to maintain this temperature to +/- 0.5C. If we succeeded, they came aboard green and left still green.

 

Once they left the ship, the ripening process started.

Right on you are...and were.  The cooling process could even be done when the bananas  turned yellow...once they were delivered to the final destination.  When we built a fruit basket the fruit we used was a day or so from its peak.  This was done by careful observation and arranging in the walk-in cooler.  The big ships are doing the same on a grander scale.  The fruit we get at the super market is picked green.  I bought a pineapple recently and it sat for two weeks before it ripened...what a pain!