Donald

WhatsApp works great in Japan.

Most cruise lines in the world - and all cruise lines that call at US Ports - follow the very strict and complicated regulations of the United States Public Health Service (USPH). Specifically the Vessel Sanitation Program (VSP). You can find the VSP Manual online and download it to read - if you have a spare month or two.

Note that the incredibly strict regulations that are required of all cruise ships visiting America are not enforced on land in America.

If they did choose to enforce those same rules on land in America, virtually EVERY restaurant there would fail and be closed down.

Windstar had to remove laundry from the All-in Package because too many people were buying it. The ships do not have enough storage space for all the grey water created by heavy laundry use.

If they had continued offering laundry to so many people, they would have been forced to change itineraries to allow the ships to get out to sea to dump the grey water.

That would have resulted in shorter port stays or missed ports.

After 40+ years managing cruise ships of every size and price range, this is my observation:

The Premium Cruise Lines almost never experience Bed Bugs.

The Mass Market Lines have them on every voyage.

It could be the cheaper hotels that cruisers stay in pre-cruise.

It could be that the cruisers themselves are the problem.

It could be that the mass market ships are not as clean as the Premium ones.

It could be something else entirely.

In any case, on average, the odds of encountering bed bugs on a mass market cruise are far higher than on a premium cruise.

You pay your money and you take your chances............

American Citizens who fly into the USA are not required to have vaccine proof or COVID tests.

Non-Americans who fly into the USA are required to prove vaccinations and expensive COVID tests.

Is this discrimination?

Non-American cruise ship passengers who disembark a ship in the USA are allowed to stay in the USA as long as their visa is valid.

Non-American cruise ship employees who disembark a ship in the USA MUST leave the country within 24 hours - regardless of any visa they might have.

Is this discrimination?

The United States Public Health Service, which governs many things that cruise ships do, forbids cruise ships - in most cases - to serve fresh fish to passengers, as the fish could have dangerous parasites that could harm them.

But it is perfectly OK with them if we serve that same fresh fish to the crewmembers.

Is this discrimination?

In the mass market cruise industry, every cabin on every cruise is sold an average eight times before the cruise actually begins.

Mass market cruise lines rarely make any profit selling cruises.

They only make a profit when people spend money on the cruises.

Cruise lines have a multitude of opportunities to sell just about any cabin on just about any cruise.

Who should they choose to sell it to??

A single traveler who will spend an average amount of money onboard?

OR

A couple who will likely spend twice as much money onboard?

Most business minded people who like to stay in business would opt for the couple.

Most cruise lines have the same problem with their call centers.

They cannot hire foreign staff like they have on the ships.

They are forced to hire American employees for these entry-level jobs.

The entry-level employees are not entirely motivated to do their jobs well.

Some might describe HAL’s onboard ambience as SedateD.

On 12/29/2022 at 4:37 AM, Spif Barwunkel said:

At the risk of sounding fatuous, again, does anyone else realize how absurd the above post sounds? I will certainly give way to the many tipping experts on this thread - of which there are many - but why would any employer even consider such a ridiculous and non-productive action? That question will segway perfectly into my next comment and the meat of this thread. With the exception of very few, no one on the ship knows your tipping practices, not at the beginning, not at the end. Not unless you tell them, of course. That from the reigning tipping topic amateur.

 

Hypothetically, what if they did know. Would it make a difference in their service to you? Would you feel played and placated in order to compensate for the "non-tippers" or would the crew efforts be genuine and self-fulfilling? Would it matter to you, or are you satisfied with being just another source of income?

 

Note: Font size and number of words have been approved for human consumption.

I cannot decide if I should Segway or Segue intro my next comment.

It will only get crazy if tourists are careless enough to visit China under these conditions.

Today the Beijing Government announced that they are cancelling all quarantine requirements for tourists.

A bit surprising as the number of new infections in China is estimated at 37 million per day, now that the lock downs in China have been cancelled as well.

9 hours ago, wowzz said:

So why not just give the individual involved a cash tip ?

You really need to ask that question of the people increasing gratuities at the Reception Desk. When I have asked, the usual answer was, “We don’t carry much cash and prefer to have it go on our Credit Card.

1 hour ago, Hlitner said:

Adjustable by who?  Certainly not by the passengers paying the dollars.  If you are still living in Japan, just take a good look at how the Japanese deal with tipping. :).

 

Hank

On Japanese Cruise Ships there is no tipping. If you price a Japanese Cruise, you will understand why tips are not part of the tradition.

But we are talking about Western Cruise Ships, where tipping - like it or not - is part of the cruising tradition and system.

You might be surprised to learn that on mass market ships, a rather large number of passengers choose to visit the Reception Desk and actually INCREASE the Service Charge on their cabin portfolio. As with the pax who decrease the charges, the Reception Desk staff always ask if there is a particular reason or person responsible for the decision. Quite often, a particular crewmember's name is mentioned for the increase.

You may be surprised to learn that this tipping / service charge / crew appreciation system was first introduced on British Ships (White Star Line) by an American (J.P. Morgan) soon after he purchased the Line in 1902.

He reasoned that the crew would work harder and better if their compensation depended solely on performance. That is, the passengers were encouraged to tip those crew who went above and beyond in their duties. Poor performing crew would earn less, and either decide to work harder - or leave.

It was an interesting idea that soon morphed completely away from its original intent.

With the current version of “crew appreciation” on most mass market ships, crew who do a great job earn substantially more than the crew who work on the luxury no-tipping lines, like Seabourn. 

On all HAL, Princess, and NCL ships (I have worked on nearly all of them) the Chief Purser sends a daily report to all Hotel Department Heads, detailing any increases or decreases in Service Charges from the previous day. The report typically lists cabin numbers, Guest names, and sometimes photos from the Security File. The reports often include the reason the Guest gave for changing the Service Charge.

Usually those Department Heads post copies of this report on Crew Notice Boards located back of house.

These reports often come up in Captain’s and Hotel Manager’s meetings if the Service Charges are reduced for Service or Quality-related reasons.

Occasionally the Head Office will make onboard enquiries if a Crewmember’s name is mentioned positively or negatively.

The system / practice varies by cruise line.

Generally speaking, on many ships, the Chief Purser sends out a daily update on gratuities / service charges.

Usually the daily report lists any changes in the service charges, additions and subtractions, by guest and by cabin.

6 hours ago, BklynBoy8 said:

 

Trying to understand your point related to the original subject 

The original subject was the inability of cruise ship cooks to prepare hash brown potatoes the way that American cruisers think they should be made.

My point is that this is a very common problem - and not just on cruise ships  - and it is based on different ethnic and cultural ideas about food.

The cruise ship cook who is preparing your hash browns is almost surely not American. His Supervisor is also not American. They may receive a recipe, or training to prepare the perfect American Hash Browns, but their own interpretation of that recipe is not what you expect.

The very same thing happens on land.

My Italian colleagues go to New York and try “authentic Italian Pizza”. They think it is disgusting.

Is it bad? Not to you. But to someone from Napoli, it is not even pizza.

I visit the “best Japanese Restaurant” in L.A. or Honolulu. The food I have there is not as good as the takeaway food from my local supermarket in Tokyo.

Is the food bad? Not to the Americans. But most Japanese would not even eat it. 

There are many cultural challenges to preparing dishes / foods for one particular culture or group.

American Thanksgiving Dinner is a great example.

The basic menu is pretty bland and awful - but quite easy to prepare.

A cruise line typically has a European Corporate Chef, giving instructions to an Asian, European, or Indian Executive Chef, who then instructs a Galley brigade of Filipinos, Indians, and a few Europeans, on how to prepare the Classic American Thanksgiving Dinner Menu. The result is usually quite good, but many pax are shocked when it does not exactly resemble last year's Thanksgiving Menu at Aunt Mary's Farm in Ohio.

I have the same problem with Sushi and Sashimi.

I live in Japan part of the year and really love Japanese food.

When I go on a cruise, I always look for good Japanese Food onboard.

In 40 years of cruising, I have NEVER tasted good Japanese Food on a Western Cruise Ship.

Same problem with Japanese Food outside Japan.

Let's not even talk about Europe. Japanese food there is disgusting.

I frequently visit the USA on business. My colleagues there always want to take me to their latest find of a Great Japanese Restaurant. I am always disappointed. Occasionally in California or Hawaii, I am able to find Japanese Food that is just OK - but never Great. They just cannot manage to match the quality and style of Japan.

I also do not think there is a high chance of getting COVID via contaminated food.

But most cruise lines / ships that regularly call at US Ports have decided to listen to USPH Recommendations rather than CruiserBruce’s and Donald’s Recommendations.

USPH has recommended - not dictated - that cruise ships avoid Galley Tours and Cooking Demonstrations until onboard COVID numbers drop lower.

Cruise Lines / ships that do not regularly call at US Ports can safely ignore the USPH Recommendations if they choose.

22 hours ago, CruiserBruce said:

I don't think they said it's quite high chance of getting Covid through contaminated food. 

When you contract COVID on a cruise, is it really a good idea to medically mask the symptoms, avoid a doctor’s visit, and continue to infect your fellow passengers and the crew ?

22 hours ago, CruiserBruce said:

I don't think any science would back that "quite high" statement. 

The US Public Health Service made that “quite high” statement. They make the rules.

Is buying a Ferrari “Worth it”? 

Is flying First Class “Worth it”?

Are Champagne and Caviar “Worth it”?

Are Limousines to the Cruise Terminal “Worth it”?

NOBODY but YOU can answer those questions for YOU.

Very unlikely.

The risk of an infected passenger contaminating everyone’s food is quite high.

The mass market cruise lines visiting Japan are going to play it safe this time.

They know the Japanese will kick them out of the country if they surpass the 10% COVID limit. Most of the mass market lines in other parts of the world are regularly going over 10%.

It is unusual for Windstar Ships to call at US Ports.

On the rare occasions when they do, the US Coast Guard and US Public Health Service like to visit them for inspections.

These inspections may delay debark, embark, lunch, etc.