pinotlover

Easy Peasy, just stick with 2 tops or wait for one to open, and don’t take a 4 top in the TC or Waves. Gives you all the privacy you need.

Thanks. Interesting to know. We did have to rewatch it in 22 on our last b2b. Procedures change.

Much more difficult than that. If two tops are unavailable, then some couples will take a 4 top and quickly have the staff take away the additional settings, thus bogarting a 4 top. So what one must do is to find a 4 top that hasn’t been cleared o the additional settings and ask if they can join. Kind of a pet peeve of mine, twosomes bogarting 4-tops in the TC, especially during busy breakfast time. There were even twosome bigarting a six top during Boardamania in April. Stacked the extra chairs with all their carryon. Having spent several years living in Germany, I just smile and say “ May we join you”, and sit down anyway. I consider an empty chair an empty chair and don’t recognize anyone’s ability to hog a table especially during busy times.

I believe the initial comment about the TC food not being hot was on the Nautica not Sirena. This has long been an issue on Nautica. If you remember Lynn , that used to post here frequently, she often complained about the food temperatures in the TC on Nautica specifically. Second, the larger is consistently. If one is one of the many 6:30 , as soon as the buffet line opens, eaters; they may indeed find the buffet food hot and appealing. The comment made was that those that prefer to eat at 8:00-8:30 believe they should likewise find the hot foods hot and visually appealing. Their experience on the Nautica was that wasn’t the case. Having chosen to eat later on occasion, I can verify that it is likewise not the case.

People come here raving about how great the previously frozen lobster on Oceania is. Can only assume they prefer their lobster mushy. I suppose it’s also comparable to people that prefer their steaks well done or cremated as that’s the way many of the lobster tails are served in the TC. Oceania has plenty of good food, but it’s a rarity for me and my tastes to find lobster aboard that classified as such.

Undoubtedly true. They should probably make people demonstrate in person they know how to put one on. OTH, how many people, boarding an airplane in 2024 do you believe don’t know how to fasten or unfasten a seatbelt?

Yes possible. Depending upon cabin some reservations might be sharing at 8:30-9:00. Remember on short cruises, 1st reservations will be at 6:00.

From earlier reports, nightly about 40% percent can/does Specialities, 40% GDR and or TC; and 20% other. Therefore it is mathematically possible to do 4 in 4, it would undoubtedly require sharing and late evening reservation times.Not knowing the OP, those conditions may or may not be desirable.

4 nights, 4 Specialty restaurants. Good Luck getting those reservations! We have never contemplated doing en suite on Embarkment Day. Getting that scheduled with your butler may be dicey. If you really want an en-suite dinner with only 4 nights, I’d bail on making an Ember reservation, then arrange with the butler for en-suite for that open evening. Since it can only come from one kitchen, you’ll then have to decide which one prior to ordering.

Which must be watched again on each B2B segment! 🤪

Jan; My only recommendation would be corporate communications. I believed the story, because that was the only story being told by Oceania waitstaff. In the corporate world, when we want a story or information put out, we call a staff meeting with all involved and explain the changes and let everyone know what the “ official “ line is. Then everyone is instructed to repeat the official line. I was on Vista 15 months ago and given a line by Oceania employees. Today, 15 months later we get a new line. In that everyone on that cruise was original crew, getting the line straight shouldn’t been hard. Of course, we’re talking Oceania and communication .🙄

That’s funny!😂. How many of we typically aged O cruisers are going to order a 45 or 35 Oz anything? 😂. Sirloin is a higher grade and more expensive than prime rib! 🤪🤪 Surely they can come up with a better story than that.

I wish people were required to learn even simple math. 2-3X- 25% is never less than X! Let X equal the retail price of private tours, then look at the ridiculous huge (2-3 times) mark ups Oceania adds on! It’s like having the price of gas at $3.00 a gallon, then having a station charge $6.00 / gal with an advertised 25% off, and watching people flock to that station for the 25% off!😂😂😂 For those short on math that equals $4.50/ gal. What a deal! But, But 25% off 😂😂

Part of the answer lies as to which ship you are on. We were on the Nautica, a R ship, and went to the port closest to town. The O ships don’t go that far up river, thus the longer bus ride. Even though one poster believes “ details aren’t necessary “, in this case they very much are. Which ship are you on?

Bermuda is a lovely country with both great restaurants and lovely scenery. It is also a very easy flight, or connection from the U.S. Personally, it’s the prototypical destination that I wouldn’t cruise, or attempt to cruise, to. I would rather fly there, and be fairly ensured of arrival, than losing the two days, each way, getting there on a ship. One will find many great restaurants throughout the islands, so no need of ship’s food. For ease of exploring, we did change hotels once, three days in each of the main islands, but that was a personal choice and not mandatory.

I believe our cruise was the third cruise, in a row, of the same identical itinerary. My assumption was that there were few if any carry over passengers. This was further enforced by the GDR being dark and unoccupied at the normal lunch time for any carry overs. I don’t contend that locking off the area is normal policy, but they did on our cruise. Additionally, no one is guaranteed full time cabin accessibility. Though again perhaps not common, I have seen ports with mandatory zero counts where passengers weren’t let back on until general boarding.

None of the high end restaurants I consult for offer prime rib. As pointed out by @Woofa, it’s a thing of the past, much like Jacques menu. I probably haven’t seen lobster Thermidor on any menu ( other than Jacques) in 35-40 years. People don’t eat that much cream and butter anymore.

Agreed! Best to Ray, my favorite CD🥂! Unfortunately, an often held position by many posters.

We have no idea what you mean or what you’re talking about. If you believe Oceania made a mistake, please define the mistake. I might readily agree with you. Otherwise, it merely sounds like speculation.

For? Medium rare is the most popular selection. If all the MR is gone, it’s either gone for the evening or until the next roast is finished. How long you willing to wait for; 1. The next roast being done, or 2. Them deciding to tell you there will be no more MR? They can cook most steaks to order, but as you yourself pointed out, prime rib is a different beast. My guess is they got MW because all the MR and medium was already gone.

Well, this topic has once again been beaten to death! 🙄

Long story short, prime rib is gone on Vista and I don’t expect it on my booked Allura cruise either. At this point, the only question is “ How long will it continue being served on the other ships?”

Hopefully so for you. It’s like the stock market: Past performance doesn’t ensure future performance. Time will tell. What happened last September has no bearing on next September.

Without knowing any details, it’s impossible to say. Was he made an offer impossible to match? Were other irreparable issues , behind the scenes, occurring? We don’t know, and wild unsubstantiated speculation doesn’t resolve anything. My favorite Oceania CD has chosen to explore new possibilities. I wish him the best. He won’t be easily, or readily replaced.

Waiters told us Costs and tremendous waste. They can do a 4-6 Oz filet, which is all many can and/or do eat, but not that small a prime rib. You’d be shocked to see the amount of waste created, in upscale restaurants, produced by leftover meat dishes. People take 2-3 bites and pitch the rest. Even with the new Tomahawk veal steak, I’ve watched people do the same. Order the 32 chop to take only a couple bites. Some see it as their right, but the prime rib is disappearing.