Anytime I have gone through a US CBP pre-clearance I have been expedited through that country’s version of the fast lane. It may not be called that but that is what they do.
Most of my eastbound TA’s have been in March (only one in April). It is normally warm the first few days out of Florida, then becomes progressively cooler. Have a lovely time!
We were specifically commenting on the ribeye. I have seen other comments the same, all on different sailings; all on different ships. I have had lovely steak in the Pinnacle Grill. Just not the ribeye.
Once was enough for me. It was tough and gristly; just a terrible piece of meat. It was such a chore to try to cut through that I finally gave up. My arms were tired. 😂
I don’t see anyone obsessed but I do see where it would make a difference in knowing as those in charge directly affect ship climate and attention to detail. I have to agree that Kevin Beirnaert is one of the more personable captains in the fleet. I would rate Captain Darren Bowland equally as high, but I see he is now with the Ritz-Carlton Yacht Collection. (Good for him.)
WRT the Cruise and Entertainment Directors and staff… those people can make or break your cruise. I definitely know who’d I’d prefer to be at sea with; especially if it’s on one of the longer voyages.
Okay, I did as told and now I think I strongly dislike you. 😂
As to the rectangles, if a crescent shape is problematic for people, they can go ahead and make an imaginary rectangle within the crescent and Bob’s your uncle. What a strange thing to get hung up about! Especially if you know how to dance. I wonder if Cunard lobbed off the crescenty bits for them, would they be happier?