cheese please

To those of you who live where they are allowed to add "wax" to your butter my sympathy. As to this silly thread about the butter I feel the need to put in my 2cents. Being a Chef and had having owned a English Tearoom I can tell you that I whipped lots of butter and added a bit of water, not to stretch it to go farther but to stabilize it when it got warm. We used sweet butter ie unsalted butter as our scones had salt in them and like butter on bread it is a topping think icing on a cake. Do you salt your jam on your toast? In closing I have never received anything but butter on a Princess cruise ship. Don't believe me restart reading this thread from page 1. Or try and forget the time you just wasted reading these pages.

So call the Princess Cruise line that you get on their site not the linked one from e-mail. And go from there. If scam no foul if legit score. But at lest know you are booking through the legal company.

It is not just the cost that is the deciding factor. But value for money. So is the 6-7 dollar extra they are now charging worth the quality of the service and food they present. The last 5 times, 3 have not and that was before the increase. Making value for money with the increase rather shaky. This holds true on any ship that has extra cost dinning. You have paid for a dinning meal and these are a charge over and above what you have already paid.

I don't look at this as a 18% service charge. As it really is just a 18% increase to the cost of specialty dinning. That is a big increase any way you look at it. With our last few experiences with the Crown and Sabatini's I am not convinced a 18% extra cost is a worthy expense for us.

Thanks I will put that in my file.

Been to Italy alot. And by car and hotel or VROB's, Not on an in and out on a cruise. I know what your saying . For us we look for the Segafredo for our expess. But if there is none around am I going to walk away. Hard to compare coffee you get there with the suff served on this side of the Atlantic. Beautiful mountain area is Trieste been through a few time on the way to Chamonix.

Lavazza is on the Grand. Princess. And sorry folks but I do not think Illy is any better it just costs more. But to each their own.

How true. Last year no internet in Skagway and this year no problem. Did a speed test twice this trip and it has come in around 3.5 mbs both tomes including Skagway.

Yes sample size is small. But this survey got alot of TV air time regardless of its merits. And as I go through the Princess boards if I was a new cruiser I would wonder if it is true. The negative comments so out weight the positive that sometimes you have to wonder if anyone should cruise on Princess. So newby's if you're reading this I almost always cruise Princess they are my favorite.

This U.K. consumer group "Which" has ranked Princess Cruise as last place on their list of cruise lines. Having in June sailed on Regal I find that hard to believe. https://www.which.co.uk/reviews/cruise-lines/article/best-and-worst-cruise-lines-aXDfX7O9uJEz But that is what they have in reviews. And reading the boards on C.C. I guess I am wrong and they and a lot of you are right. But I can not wait to board the Crown in 13 days for Alaska. I love those old ships. They may not be big and glittery but comfortable like a pair of old shoes and easy on the feet. And when it comes to cruising Princess is our go to line.

Never had a problem and we do this often.

In June we did a around Great Britain cruise. Bought cheese in a few different ports. Then had a cheese picnic in the Horizon Court. They supplied the bread, cold cuts and wine. The cheese on board is just not note worthy. The Parm is real Grana Padno. Now Padano is not a bad cheese it is not Regiano. And the rest are like the Parm, mild cheese's that will not offend anyone unless you are a Cheese Head.

We are cruising on the Crown in August and I have no reservations about it. We were on one trip and our plumbing got clogged 3 days in a row. Got talking to the maintenance engineer and found out someone was flushing orange rinds down the toilet Duh. So thank you chengkp75 for your info even if the armchair engineers know better then you. The less passengers on the Crown the better for me. We all know those new ships have a better system right 😉 Got to go call a plumber our house is 40 yrs old need to update to new plumbing fast before it is too late.

Not a bad why to make a living. 40 tourist tipping $5. each = $200 = $50. hour. Then add those North Americans that like to brag about how big they tip and you really make good money. A guide tipped $2. each makes $80. for 4 hours work that is $20 hour. None of this includes what he or she is being payed by the bus company. So tip what you like but these guides are not going home destitute.

As a retired Chef that butchered there own meat I can say with confidence that in less the meat is from the same cow there will be differences. Like humans no two cows are alike the grading of meat gets the steaks close but even that does not guarantee that the meat will be tender. I can go into several reasons for this but the big one is organic not the no pesticide organic but the world is organic. So you get a tough piece of meat it is not the purveyor's fault one piece of meat looks like the rest until you try to eat it. Just tell them to replace it. As to over under cooking that is on the cook, but I would love to see one of you try to cook 200 steaks at a time. I have it is almost a challenge even for me. And as to Princesses food we just got off a Alaska cruise several weeks ago and I found that it has improved concededly from 2019. with portions resizing to a more appropriate amount. Still hunger ask for more instead of all the waste of over portioned plates.