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Both, definitely. And so happy to know he's ok 🙂 My nephew had a cast on his arm at age one, he managed to jump or climb out of his crib (even on the lowest possible setting) so...it happens, but it's scary. I probably have a print somewhere, he's 31 now! My thoughts go to your little hockey star...being a fan of the sport, I know how that can get, though it's cleaned up a lot since I was little and helmets were being phased in 😂 Hope Kai heals well and quick!

Thought this piece by Sophie Bernard (Feb 2023) from blind photography journal was interesting, as we got into sports photography and this gets into how the genre seems to still not quite broken through gatekeeping of fine art and collectible worlds open to other forms of the work. (And yes there's a reference to the rugby World Cup coming up soon) Goes to the heart of the age old debate of who decides what art is, just as what makes something good or not good. There's something great for everyone, we won't all appreciate the same things. (Don't always follow the crowd!) 🙂

Telegraph article By: Teresa Machan 15 May 2023 Thanks Terry! 🙂

Telegraph article by: James Stewart May 19, 2023 Thanks Terry!! 🙂

Thank you @kaisatsu for the detailed description of dining and the taproom/bar, and the follow up with particular details! This is exactly the type of insight that I think will be helpful and might enlighten things for travelers. I remember the first few times I was at a cafe or restaurant in Europe, it took me a bit of time to understand why it took so long to get the bill. I finally realized that it wouldn't be brought to me until I asked, which I've come to appreciate (and wish was practiced here more often, though I notice better practices) so much. I knew to expect not to be rushed at all, but with the payment, I was surprised, I don't know why. Once I got the idea, I knew what to do. I people feel unsure with tour guides/taxis/drivers, (something someone in-country might not experience, but perhaps when traveling??) because it seems now, even tour companies are mentioning gratuities on websites, possibly because they realize that some guests are accustomed to tipping. Change isn't easy for some folks and they worry that if they don't, it somehow will impact their experience. I think this is why it helps to reinforce what the cultural norms are and that people aren't making faces behind people's back when they walk away. This is just how it is outside the U.S. in a lot of countries. Thanks again for the valuable contribution! 🙂

The service charge, I realized came and went at certain cafes on the Piazza Bra in Verona. The fee returned on the busier days towards the weekend and for concerts at the Arena di Verona, which is quite something to look at directly in view of these cafes. They were mostly good at informing people of the charge, but I also noticed because I had been living there, decided to sit a second time (the first was when I had just arrived) and noticed that the menus changed! Easy enough to just get up, find a place off the main piazza and avoid the charge, cozy little places with locals, and great food. In many of the places with charges, there's often the option to stand at the bar without a charge, so if you want the atmosphere of being in a particular area, you may do so to avoid the charge. On the Northern Europe topic, I've asked some of the locals for specific examples of situations when one might tip extra. In a country where one is now being prompted to tip at counter checkouts and takeaways, (recently reported in the NY Times) it would be helpful for details as to exactly when and how they felt a situation warranted the practice, beyond rounding up. It might be the next step in helping people to understand why and when there may be an exception to the cultural norm of NOT tipping. Information is a good thing. 😉 Thanks, Colleen

But also, you know your son. He's a stranger to the border or toll enforcement, who see and experience any number of things on a daily basis working on a border. How would they know, upon just one glance, that there was nothing to be concerned about? A few episodes of "Locked Up Abroad" and your perspective would be forever changed. Some people pay (or use force) to have "ordinary" looking people cross borders on their behalf, holding whatever it might be they need to transport, convey or activate. Something so simple and common as an unpaid toll would be a first sign to law enforcement might be a possible sign that they should check and see what's up. They did, they were right, but it was just a mistake, nothing more. For anyone on holiday, these thoughts would be far from anyone's mind. But it's an ordinary reality for border crossings, even in Europe. On my first ever visit to Europe, despite consuming every single page of my guides, I somehow never knew I had to write myself the travel days on my rail pass...I thought it would happen at the window or the conductor did it. All along the way, either no one asked for the pass, gave it a passing glance, or no conductor passed through. Alas when one passed through on one leg of the journey...maybe from Monaco to Nice before heading north, I handed the pass over and it was thrown at me, along with my passport, and informed I needed to pay however many francs. (few years pre: euro). I handed over the money. It was the last leg of my rail pass. The next ride was via TGV and so I had a separate ticket for that of course. Go figure. I won't even go into the few glitches with time stamping before entry on the RER to Chatelet or metro...😂 and again, I read the books so much they were crinkled. (I think I was just a bit too excited and overwhelmed!) So so sorry this happened because these things can be exhausting and stressful; I was all, what's up with this dude throwing stuff at me? I didn't even protest and I knew French. Maybe the accent offended him. Who could say. It wouldn't be the only mishap, there would be others on future trips, but you learn how to prepare and cope. And most people are generally kind when you need help, is the thing I encountered most, everywhere I needed it. 🙂 Colleen

Ah yes, I didn't even think of the g's but then we were only talking c's and there are enough oddities with the letter C!! Enough so that I truly recall the first year of Italian studies and so much emphasis being placed (and again and again) on the variations, but I now realize that this is exactly how one really learns a language (exactly how we learned English, learning the alphabet and its sounds). Learning just conversation is fun and wonderful, and greatly appreciate of course, but it probably leaves out understanding rules like this and so that's where one can run into the occasional snafu. The "g" kind of places a flattened "y" sound ahead of whatever letter follows the "g". Just placing the tongue up on the roof of the mouth prior to pronouncing the letter following the g will give that rolling sound in "gnochhi" sounding like "nnnyohkee".. But for the article "gli" I can't figure how to write an equivalent...it is different for sure to mash the "l" with a "y" sound with not quite "g"...it really comes from tightening the back of the throat. For tagliatelle (it IS the food topic!) one would almost get pronunciation correcting ignoring the "g" altogether rather than including the hard "g"...but again, using that push off, tahl-yee-ah-tell...gets that wonderful dish of golden strand goodness to the table, with who knows, maybe an extra few ounces? 😉 (Def gets noticed and sometimes can have beneficial outcomes with service or interactions!)

Totally get it. My grandfather emigrated from Clarecastle. But most of his siblings emigrated to England. Wow, so rather than support ANY Irish side, they went for the French side, which is somewhat shaky ground for an English side to wander onto, if one is getting territorial. And yet...I get it. They're French, not Republicans. A lesser evil I suppose, and not as nearby. I totally get too how this must have generated some immensely powerful images, whether on the pitch or among the supporters, with being a supporter yourself...and getting to be up close to the action. What a thrill! Understanding it's very much still work, but definitely the best kind. Appreciate the level of detail re: teams, regions etc. It paints a wonderful picture. ☘️ Colleen

Maybe it would be helpful to provide examples of what this might look like. We see a lot of questions like this on various boards because the difference in cultural practice (and how people get paid) is so deeply built in to the way people experience service culture in the U.S. In fact, a recent article in The New York Times discussed how it might be going too far, with counter service and take away places adding the option to tip at checkout terminals. Tipping culture has gone wild. So what would a local even consider an extraordinary level of service or attention to detail that warranted going against cultural norms? This might be a helpful way to shine a bit more light on the topic for people so that everyone feels comfortable while encountering folks who are assisting them during their journey. Coming from a culture where even take-away and counter service establishments are vying for tips (it's understood the cashier would be getting paid an hourly wage) via the Square terminal or similar device that gets swung around toward the customer to select the tip rate (!!) on any variety of transactions, not only for food, it would be super helpful for examples of what someone living in-country considers worthy of an otherwise non-tipping situation. Of course the tips/wages issue is a topic for another place. Just looking for specific examples here, not the reasons, solutions, debate. I tipped here only when: [describe experience] Thank you!! 🙂 Colleen

This sounds a lot like the POS equivalent of standalone ATMs inside shops that charge very high fees for cash withdrawal because they're not associated with any bank. Perhaps these charging terminals have devised the currency choice option knowing that the currency differential, from charging in user's home currency at the time of sale at a less than optimal exchange rate (the card issuer would get the best exchange rate, for example, Chase, being a major bank) and then pocketing the difference when the user or owner of the terminal then does the exchange at their bank from the customer to local currency, and pockets the difference, with either a percentage going to the merchant as a commission or bonus. It would offset the cost that credit card companies charge merchants for accepting cards, maybe even help them clear a little more depending on the economy and spread between currencies although one would hate to be the bookkeeper for all of that. But my guess is that with these "you can pay in your home currency" options, one or more parties to the transaction are making money on that rate spread. There's always an angle. Colleen

Adobe should pay you. These are astounding and exactly the reason why these products are worthwhile for anyone, setting aside how an image may be completely transformed with the software, this brings it back to what it truly once was. A real time-machine, in the case of this pair of images, getting the polaroid to about as near to what it was at the time, given the available lighting and capabilities of the film. The graduation portrait is nearly flawless? Is it VMA or the Citadel? Both are truly special, well done! 🙂

Same thing happened to me. The bride loved my images more than the ones by her hired photographer. They just wouldn't have enlarged as great since it was all on film while I loved this camera, it didn't have the capacity to shoot at the level (nor did I have software that would make any decent adjustments) that would have produced brilliant enlargements for a traditional album, but it nevertheless made for a smaller, portable album. I was following the photographer for some of the shots, but I also went for different angles and compositions from within the same area that I guess just worked better. Standard wedding shots turn out to be...standard wedding shots. Love the signed winning euro cup rugby team story! Most excellent way to collate and celebrate at the same time. (Btw do you and Larry Mullen support the same Irish Rugby team, isn't it the Union?) Like you, I had double prints made and so it worked out to be quite an unexpectedly thrilling extra gift!

It's not just about the racetrack. Ferrari's home base is just about in Modena (close to it) and Red Bull's sister team, Alpha Tauri, is based in Faenza, also in the region, so both teams staff, family, facilities etc are directly impacted. (Engineering, development, the works etc) There's a race scheduled next week in Monaco. TBD.

Because this is how the letter "h" sounds in Italian: AH-ka (lean in on the first syllable, drop off on the second), it's a hard sound. So connecting the c+h, there's no getting around that hard sound = broo-sk-etta (bruschetta) KEE-ay-sa (chiesa), and of course, 🍷 KEE-ahn-tee (chianti) (Vowel emphasis is not correct here, I'm just doing phonetics...the vocal inflection is yet another thing. Listen to it up in Florence or other parts of the north..so beautiful!) You can get a hard sounding "c" again with the "s" but not always ....I'll leave it there. (Google Translate works wonders.) Fun fact: two "cc"s together will sound like there's an "h" somewhere in there, but then so too would a single "c", but with less emphasis (natch 🤣). Many of my Italian friends and neighbors pronounced their own surnames, along with lots of other things, in ways one wouldn't expect in proper Italian, but then most Italian Americans came from the south of Italy, where of course, dialect was most prevalent and I wouldn't try to explain that here. Just watch the Godfather, My Brilliant Friend, or Gomorrah, you get the idea.

Shouldn't be any different than getting on base in the U.S., which generally requires being accompanied by a service member, and of course you must have legal photo ID. So if your passport is being held by the Cruise line to manage immigration, make sure you have your driver's license with you. No ID, no access. It might be worth reaching out to a public affairs liaison ahead of your planned visit to see if someone can help with arrangements. Norah O'Donnell (the news anchor) just visited Okinawa because she lived on base as a child. Naturally, as a journalist there's a different channel for press arrangements, but it seems like as long as there aren't any unusual circumstances at the time of your visit (higher than normal threat levels, or a V.I.P. visit with higher than usual security) it should be possible to have someone accompany you for a visit or tour of some sort. Also couldn't hurt to reach out to your Congressperson's office for help: it's a channel that often gets overlooked by people and since it relates to the service (your birth certificate must say you were born on base) that should get some attention. Good luck, keep us posted.

Layers. Easy, lightweight layers. A lightweight waterproof anorak or fleece (random rain showers that come and go, or not!) that could easily be removed and wrapped around your waist or shoulders or tossed into your daypack, a good cotton shirt underneath (or if you like, one of those breathable sport shirts). Maybe a hat? That should do you well. Kind of loved the weather 🙂

Check other major cities, security levels remain high and State Department warnings have specific details too, for example Ankara, Turkey's capitol city is specifically cited, as most capitol cities are politically sensitive and protected for obvious reasons. Where I live, threat levels, especially in particular places of the city, it's always high level and will never not be. But I think more people worry about the subway...one kind of has to go about each day making sensible decisions according to their comfort level. For a native like me, that will be different than for a visitor, and for a new visitor vs. a frequent visitor, it will also be different. What would be the same for anyone, anywhere, don't go where you don't know and don't need to be, especially if you aren't able to speak the same language. In other words, common sense. While alerts and advisories should always be considered, in 2023 it's fair to say that they have become an ordinary part of life. And while many cities take care to ensure that cities are well protected (more cameras than ever, access to intelligence, visible and invisible security personnel on the ground) to ensure its own citizens and lucrative tourism visitors are safe, there is no 100% certainty. That said, anything can happen anytime, anywhere: big city, small town for any number of reasons, but more tends to happen closer to home than away. No one can decide what's ideal for anyone else, it's important to weigh the risks and rewards to the extent it suits each person and hopefully keep going, with care and wisdom. Here's hoping you'll enjoy Istanbul. 🙂

(Looks like you have some answers for Palermo on our Italy port. board!) A lot of cruisers avoid taking ship excursions either because they can find equally good tours that cost less, or because there isn't anything available that suits their particular interest: it happens. The good news is that there are established and reliable tour operators in each port that have been exhaustively review on these boards, and there are other cruisers who enjoy a DIY experience while in port. Only you know which option works best for you. What's most important at this point is taking a look in each location and deciding what's most appealing to you and then determining whether or not you feel you'd like a guide, or you'll be making your own plans. Here is a link to a thread dedicated exclusively to Palma. I did a search for posts with the word Salerno in it on our Italy board, here are the results. Sounds like a wonderful itinerary. 😎

This is correct, and thanks so much for keeping Cruise Community guidelines in mind. 🙂 Community members are able to mention a tour company name in response to an inquiry from a member if they have taken a tour/used the company's services. If a tour has been booked, but not yet experienced, please refrain from posting a recommendation until after you have completed the tour. While we realize that pleasant booking experiences add to the satisfaction of an excursion, it's information that is very helpful and worth including in a comprehensive review (which we L♥️VE) posted upon returning home. If anyone is not sure about a post they see here or anywhere in the Cruise Critic community, you may flag it for review by a moderator by clicking on the three dots in the upper right corner of the post box (next to the post number) and tick the Report option, then submit. The post will be reviewed ASAP, and if it all is good, the post will be cleared and released back to the forum. One important reminder: please do not post your private email addresses in public posts, to protect your privacy and online safety/security. And thanks everyone for all of your incredible contributions to the Cruise Critic community: you are the excellence! Colleen

**NatGeo piece May 1, 2023 by Julia Buckley. *Photos by multiple artists.

Thanks for visiting Cruise Critic 🙂 In the FAQ, there's info about working with preferred Avoya vendors, as well as other vendors but I'm not sure I saw details as to whether the commission rate would be impacted (reduced?) in any way? Another question, if it's ok! How long will the air booking beta testing run, and is it automated (SABRE?), limited to certain carriers, or is the booking possible only by phone/email? (Maybe that's just the support service, that's why I'm checking!) Have you noticed that any agents with some experience coming to join the Avoya network? OK I went over my question limit, but beg your indulgence. THANKS SO MUCH!! We have so many frequent cruisers here in our community and so it's interesting to see if others would be interesting to find a way to incorporate their love of cruising with a livelihood. 😉

Nicely done = photo and the activity 😉 Thanks for sharing! 🍸

That must have been it... yep, the home made limoncello, which is the only type I've ever had, is definitely kind of murky, but this was in a class the size of an old fashioned, or the no-stemmed wine glasses. This concoction definitely had a density to it beyond that subtle haze of the limoncello. Makes sense because it's coming to mind that she described it as a sort of creamsicle, but not orange and looked like it was served in a chilled glass, which must have been refreshing on a very hot June day! And of course, it looked lemony enough so you know there was that 'cello buzz to it for sure 😂 Maybe I just never noticed the beverage before, or is it something relatively new-ish happening? Mixology is ever evolving.... sort of how it was with Aperol, which I never saw or noticed much and then years later, it's everywhere...EVERYWHERE. And Peroni come to think of it now too? Not judging, just observations, and interesting how folks discover and try things, which is cool. I wish Badoit would catch on, Vittel too. It's here, but not in many places! Other frizzantes as well, I do not dig Pellegrino...has a dry kind of bite on it. OK no one asked for all of this, sorry. 🤔 Hope everyone is doing great! 🍷

As usually happens when I read this topic, I suddenly have the urge to go get a bottle! This is a nice wine, tbh, most of the Italian DOCs are, just never took a liking to Lambrusco, which was served in particular with a home cooked meal in Modena. (Think Riunite, but better quality 😂) Also not a huge fan of Prosecco which I find a little too sweet, but you can find a few that are drier. Nothing quite like actual Champagne (or the price of real Champagne...or visiting the vineyards and caves, come to think of it...but I digress) Find a wine shop with someone who has a good knowledge of wines, or as marazul said, go through Wine Spectator and read up on Italian reds. You can find reasonably priced (generally, though Barolo and Amarone can get a little pricey, but there's no vintage necessary...) bottles to try and then enjoy them when you are on your cruise and doing the excursions or any pre/post visits. Even a good red table wine in Italy will be enjoyable...especially up in Tuscan region. It will definitely augment the food experience you're after, since you've found this topic 😉 Meanwhile, someone was just showing me a photo of a limoncello concoction (had a cloudy but lemon look to it( that they enjoyed while staying in Italy, it looked amazing but I can't remember what it was blended with...and this was only two weeks ago. 😂 I guess it's a slower delivery system for the ever potent digestivo, which I've only ever had it those tiny little glasses, straight up. 🔥🍋 And suddenly I want tagliatelle...oh well.