Cruisinaround2012

It clearly states "no soil" on the customs form but I have to admit I'm a sand collector. We put them in little bottles from Pier One that are made for spices (have a cork in the top). They are in a shelf in the family room and we must have almost 20 different ones. It's so cool to see the different colors/textures from around the world. It's quite a conversation piece when people come over.

 

I just take a film canister sized sample and when I get home, I put it in the microwave to kill any gross bugs/germs that may have been included. I know that still doesn't make it right, but I'm just telling you what I do.

Wow. I would have never thought of that on either level, thanks for the warning!

I would think IMHO if you wanted anything at any Michelin level you would avoid any mainstream line. May one of the luxury lines Silversea, Cunard etc. would be more on that high-end level.

 

Personally I've never dined at any restaurant on a Michelin level, It's just never lined up in the budget that way. Not that I wouldn't spend it if I could :-)

I hope that's improved . . .I love my morning coffee . . .and coffee looking out over the sea is something I'm looking forward too!

this is my first cruise who is going on july 2nd to bahammas

Thank you for that update, it's good to know! I hate the idea of running a 7 day tab . . .