rkacruiser

That's enough time for a canal cruise at least.

My concern regarding the Volendam tied up in Rotterdam is her mechanical situation. In lay up during the Covid shut down, she could exercise her machinery when needed. Tied up and housing refugees, she can't do that.

It's interesting to learn of others experiences with M&Gs and pre-cruise hotel packages. I have always been pleased. I have been surprised to be standing at the baggage carousel and a HAL Rep approaches me and asks if I am rkacruiser before I am looking for the person. How do they do that?

I think I prefer mine "straight". But, I have never tried it with sambal.

My traveling companion and I stayed at the Movenpick and were pleased with our choice. There was supposed to be a restaurant whose reviews that I had read that sounded excellent that was in within walking distance. We were unable to find it; returned to the hotel enjoyed a nice dinner in their restaurant. I remember a separate bar on the ground floor of the hotel that was a pleasant place to be. We also purchased a Viator Evening Dinner Cruise that lasted two hours on our first in Amsterdam. Scenic, enjoyable, good dinner, but, after such a long day, towards the end of the cruise, my friend leaned her head against the bulkhead of the boat along our window and went sound to sleep. Both of us slept well that night when we got to the hotel. Looking forward to your reading your adventures! Thanks for posting!

Regardless of the ship, the Asian corner of the Lido Restaurant offers a different Asian cuisine each day that is well prepared and encourages "exploring". In my experience, when I see the ship's Officers in the Lido for lunch, this is the station where many of them are patronizing.

Regardless of the ship, the Asian corner of the Lido Restaurant offers a different Asian cuisine each day that is well prepared and encourages "exploring". In my experience, when I see the ship's Officers in the Lido for lunch, this is the station where many of them are patronizing.

Arthur and he were a team on MSC Meraviglia when I sailed. Both provided excellent service, but, I remember Arthur as the human rendition of the Energizer Bunny.

I am pleased to know that my recipe is very similar to the Maine Diner's. The second and subsequent days of a homemade food usually tastes better than its original. In the Winter, I make a large pot of Beef Vegetable Soup that seems to keep improving from serving to serving until the pot is empty. An exception to this is when I make a pot of Beef/Noodles or Chicken/Noodles. Upon sitting in my refrigerator, the Noodles seem to absorb moisture that dilutes the taste if the broth. I use the appropriate Bouillon Cubes and additional water to try to restore the original flavor, but, it never seems to be quite the same. Maybe adding Chicken or Beef Broth would help?

I wonder what it was like for passengers to check-in and embark on the liners of the 1950's and 1960's.

If what I read is correct, Air New Zealand will be operating a new version of the 787 on this flight and will introduce a new Business Class product and seat on that plane. There will also be 6 bunk style beds available at the front of the Economy Cabin available for Economy passengers to upgrade to for a 4 hour nap. I very much enjoyed my Business Class flight on Air New Zealand: LAX-AKL.

If what I read is correct, Air New Zealand will be operating a new version of the 787 on this flight and will introduce a new Business Class product and seat on that plane. There will also be 6 bunk style beds available at the front of the Economy Cabin available for Economy passengers to upgrade to for a 4 hour nap. I very much enjoyed my Business Class flight on Air New Zealand: LAX-AKL.

I have heard of that happening as well. The crew members were fortunate not to have been fired. I'd bet that they didn't get any shore leave for quite some time.

Don't wait to grab a bag of popcorn when the popcorn appears. It sometimes disappears very quickly and, at least in my experience, when it's gone, it's gone! Not replaced very often, if at all.

The sea day activities for a world cruise are much like any other cruises. Trivia is particularly popular; sometimes twice a day. Enrichment lectures and destination talks/presentations occur. Sometimes, there might be a solo get together that may or not be hosted. I have sailed solo on one entire world cruise and on one segment of another world cruise and enjoyed myself. Being with largely the same group of guests and crew for a period of time helps to generate conversation.

I thought that the vibration issue had been solved by the time the Nieuw Amsterdam entered service. I didn't experience that. I did experience it on the Zuiderdam when she entered service. The reports were that in the aft section of the MDR along the windows on the lower deck, the vibration was quite noticeable at times. My first morning's breakfast, I asked to be seated at one of those tables. The Assistant Maitre'd discouraged me and wanted to sit me elsewhere. I insisted. The vibration was real. Soon after I was seated, I watched my empty cup and saucer begin its march to the edge of my table. Surely different, but, I can't say that it was an important negative. In my mid-ship Deck 5 veranda stateroom, there was no such vibration.

To me, your experience indicates an inexperienced staff. This is not a surprise at this time and in this economy. Employees of all types, at any skill levels, are difficult to find and hire.

Pizza and Risotto are well prepared with so many variations of Risotto. I thought the food to be very good. Is it different from some mass market vessels? For some, probably so. A pasta dish with a sauce made with Pesto was a new one for me. It was very good.

Looking forward to further reports. Good wishes for a pleasant and safe cruise.

Would Melba Toast, or some variation of that, be available?

Welcome new Cruise Critic Member! Thanks for joining our discussions! French Onion Soup is a soup that I enjoy. It seems like whenever I order it, its preparation varies enough that it is a surprise, sometimes, when it is served. I don't care, when wearing formal clothes (tux and formal shirt), for the "fight" sometimes between me trying to deal with the stringy cheese and the toasted bread crouton. It becomes messy and I end up with a soiled shirt or splatters on the lapels of my tux.

This sounds good. What do you use to shave the cobs? My Mother made fresh creamed corn and the shaving of the cobs always looked difficult and messy to do. I needed to google Maine Diner. Impressed with what I read and their menus were most appealing. Regarding my current "edition" of my Baked Beans: I got it right! Leftover #2 was as good as, if not better, than initially. There will be at least Leftover #3, and I expect, #4 as well.

I am a non-Martini/Gibson drinker with or without a twist, an olive, an onion, or a cherry. But, please, Mr./Ms. Bartender, a dish of olives would be appreciated with whatever I am drinking.

If you will have only carry-ons and won't need to drop luggage off at the terminal, you may be able to avoid some of the traffic chaos that exists in trying to get close enough to the terminal to give your luggage to the Porters. Try to determine which Parking Garage you will need to use before you arrive at the Port. Then, once in the Port you may be able to see signs that will direct you to that Garage and ignore the signs that direct one to a specific terminal. If you can find the Parking garage information, I recommend studying the Port map and be prepared to get into the proper lane (of a multi-lane street) in order to get directly to the Garage's entrance.

Seattle: Anthony's Pier 66 Juneau: Alaska Fish and Chips Company For both of these ports there are several others that have been mentioned as well as restaurants for the other two ports. Doing a bit of searching on this Message Board will provide you with that information.