Atlantis - RCI/RCCL Mariner of the Seas - October 17, 2010 (10/17/2010)

[COMBOY]

Keep checking the Atlantis website around 3 weeks or so for the official Atlantis Mexico cruise guide and you can download it as a PDF formal file. It will have all the nightly "themed" dance parties up on pool deck starting at 11PM. Last year we had Mardi Gras theme, 90's theme, Lost Island (pirates & wild natives), Under the Sea (bathing suits, aqua gear), White party plus two afternoon T-dances (Military & Disco). Yes, the boys do dress up, but it isn't required. You can find a lot of stuff at Party City Stores if you plan to dress up. There will be a lot of stuff to choose from since Halloween is the following week after the cruise. As far as the headliner entertainment well you never know until you board the ship. Past years entertainers have been singer/dancer Jai Rodriguez (Queer Eye guy) and Comedian Louie Anderson, Charo, Debbie Gibson, Jennifer Hudson, Debbie Reynold. It will be interesting to see who they have this year, but I wouldn't get my hopes up too high.

[dracophasma]

Thanks Comboy, it's all very help information and just makes me more excited for the cruise.

[ukrsvpfans]

hey! said hey a while back but as the cruise is imminentish(!) thought we'd say hey again! British boys coming over for 2 weeks in LA, one of which is the cruise. SO excited! have done 3 gay cruises (RSVP) before which were some of our best holidays ever, the most recent of which was 3 years ago. hope this crowd is gonna be super friendly as the others were (even more so!) to those who haven't been before, you're gonna love it! cruise ships are the most amazing places and we treasure the specialness of being romantic together in public n all the making friends and a bit of partying too! :) x

[Hobie]

Our cruise is only six weeks away! Soon we will be boarding Mariner of the Seas!

 

Looking forward to meeting you guys sex weeks from today!

[RMS Olympic]

I see you finally learned how to spell!

Wish I was sailing on your cruise...but I will be anxiously awaiting the RSVP Hawaii cruise.

Dont behave, be a tart....seedless of course.:D

I want stories!!!!!!

 

In the meantime I am eyeing the ATlantis southern Caribbean cruise next year...if they pass on any info during your cruise...please post.

 

Tom aka Bertha

[almostavirgin]

Our cruise is only six weeks away! Soon we will be boarding Mariner of the Seas!

 

Looking forward to meeting you guys sex weeks from today!

 

Hey Hobie!

 

A week of sex in sex weeks? :eek:

 

-Ray :p

[Hobie]

Tom,

I'll tell you stories, but first you have to tell us all about your experience on the Epic.

 

I'm also staying in a studio cabin (12525) and look forward to your thoughts and opinions.

[ukrsvpfans]

utlr, you're from Scotland? we're from Birmingham. thought there mightn't be too many Brits going on this cruise what with it going from LA but I could be wrong? how did u hear about it? are you staying in LA before/after?

[RMS Olympic]

I will paqss on all the "info" concernic my Epic experience.

Still cant believe I am doing Epic this weekend and then next month the RSVP Hawaii cruise. maybe next year an Atlantis cruise. Perhaps the southern Caribbean.

 

Rick Dallin...I see you are dropping this cruise...are you stil on the Hawaii cruise. I hope so........I want to see you in action. I've heard stories:D:D:D

[gimme_woof]

Is it my imagination or did the availability of the two lowest price cabin categories (N and Q interior staterooms) just flip from Sold Out to Limited on the Atlantis site today?

 

(Not that I've been obsessively checking for information on the cruise or anything... just 38 days to go!)

[dracophasma]

Yeah, they've both changed to Limited now. It looks like they are maybe having trouble selling?

[gimme_woof]

I'd like to say I'm optimistic and Atlantis was just holding cheap rooms back for a late release (get a few more people on the ship) but really, I'm betting they're having troulbe selling too.

 

OTOH, we have friends who were on the Liberty of the Seas sailing in the Caribbean last spring. They said it was undersold but they didn't mind - it was just a little less crowded. They still had a great time.

[uci_david]

Yeah, they've both changed to Limited now. It looks like they are maybe having trouble selling?

 

Or ... the higher cabins were having trouble selling so they upgraded some people in the hopes of selling more cheaper cabins.

[gimme_woof]

Or ... the higher cabins were having trouble selling so they upgraded some people in the hopes of selling more cheaper cabins.

 

Oh, that would be nice! Hey Atlantis, pick me! Pick me!!

[COMBOY]

Someone posted this on the RCCL board so I thought I'd share it with you first timers. The Prime Rib was very good as I recall from last year's cruise. Start making your selections. :)

 

Night One:

Starter:

Smoke Fish Tapenade – Sweet onions, tangy capers and fresh herbs compliment this fish dish; served with a golden brown crostini

Vidalia Onion Tart – sweet Vidalia onions combined with nutty Gruyere cheese, then baked in a buttery crust, served with leek fondue and sautéed red peppers

Sopa de Tortilla – Robust Mexican tomato soup garnished with dried julienne tortilla

Hot and Sour Shrimp soup - Spicy, pungent lemongrass-scented seafood broth with cilantro and vegetables

Child Watermelon Gazpacho – A variety of flavors and textures play off beautifully in this soup; garnished with chopped celery and cucumber

 

Caesar Salad or Spinach Salad

 

MAIN COURSE

Pan-Fried Pork Medallions - Meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout

Truffled wild mushroom linguini alfredo – White truffle oil enhances the earthiness of the wild mushrooms in this creamy pasta dish.

Slow-Roasted Prime Rib

Grilled Mediterranean Quesadilla – Melted Monterey Jack cheese and vegetables sandwiched in a warm flour tortilla; served with a tomato-cilantro salsa

Pan-seared golden sea bass – Served atop green lentils, green beans, snow peas and verjus beurre blanc

Aloo Gobi Methi– Fenugreek-flavored potato and cauliflower curry served with fragrant basmati rice, pappadams, and tangy riata

 

DESSERTS

Strawberry Pavlova – Crispy Meringue coated with fresh cream and topped with strawberry compote

Chocolate Cherry Cake – Classic flavor combination in cake; served with a dollop of kirsch cream

Low-fat blueberry and peach cobbler – Spiced with cinnamon and dusted with powder sugar

Sugar-Free chocolate pot de Crème – Rich chocolate cream perfumed with a hint of coffee

 

Night Two

STARTERS

Shrimp Cocktail

Escargot Bourguignonne

Lobster Bisque

Oxtail Broth

 

MAIN COURSE

Shrimp Ravioli – Bits of shrimp in pasta pillow, served in a creamy coconut-lim lobster sauce, atop wilted spinach and garnished with fried leeks

Grilled Seafood Brochett - A monkfish, scallops, and shrimp kebab, served with potato and cauliflower hash, and a black olive and red bell pepper pesto beurre blanc.

Roasted Duck – A black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown potato croquettes add texture

Sauteed Seasonal Mushrooms – In a blue cheese cream sauce and bohemian dumpling

Potato Curry – Potatoes, onion and rich, spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita.

 

DESSERTS

Bittersweet Chocolate Souffle – With each bite, this warm delicacy melts on the tongue to release a hint of lightly bittersweet chocolate served with espresso custard

Double Strawberry Cheesecake – Creamy cheesecake laced with a strawberry swirl; add a dollop of whipped cream, a spoonful of strawberry compote and enjoy

Marinated Cherry Bake – Marinated cherries baked in a light cake served with vanilla sauce

Low-fat Berry Mouse-Light strawberry and blueberry yogurt mousse accompanied by a rich-tasting, low fat vanilla sauce

Sugar-free coconut vanilla layer cake – a Tahitian vanilla mousse rests between layers of moist cake; toasted coconut adds a bit of crunch.

 

Night THREE

STARTERS

Antipasti – cured Italian ham, seasonal melon, grilled vegetables, marinated portabella mushrooms and baked caramelized garlic

Scallop Risotto – Delicate sea scallops enhanced by the charred sweetness of corn, served over a creamy mascarpone risotto

Creamy Roasted Garlic Soup – Mild and fragrant; garnished with rye bread croutons

Strawberry bisque – perfectly chilled soup garnished with a sprig of fragrant mint

 

Caesar Salad

Insalata Mista – mixed greens, crisp zucchini, sweet red bell peppers and black olives

 

MAIN COURSE

Rigatoni Pasta – Spicy chorizo , flavorful bell peppers, grilled corn, olive oil basil lend a southwestern twist to this dish

Garlic Tiger Shrimp – reminiscent of classic shrimp scampu, sauted in garlic-herb butter and accompanied by seasonal vegetables

Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce; served with buttery mashed potatoes and fresh veggies

Eggplant and Roma Tomato Bake – Smothered in mozzarella cheese with basil-balsamic syrup drizzle

Kaju Paneer Dhansak – Paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy ratia

 

DESSERTS

Warm Chocolate Cake – warm chocolate cake complemented by mil chocolate sauce and sweet roasted pears

Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert is served on a crunchy almond butter cookie.

Tiramisu

Low-Fat angel food cake w/ grand marnier marinated strawberries

Sugar-Free Chocolate mint cake

 

NIGHT FOUR

STARTERS

Exotic Fruits w/ mojito jelly

Crab and Shrimp Salad – sweet crab meat, surimi and shrimp are served atop mixed lettuce, mango and papaya, and dressed with lime cilantro dressing.

Beef and Veal Tortellaci – Tender pasta filled with Combination of beef and veal, enveloped in a zuchinni and garlic cream

Jalapeno potato soup – this creamy potati soup has a twist of heat and a hint of sour cream for richness

Chicken Consomme – flavorful broth with strips of crepe fettuccine, liberally garnished with chives

 

Caesar Salad

Seasonal Salad – with cool crisp cucumber and sweet red bell peppers

 

MAIN COURSE

Parmesan-Crusted Turkey Tenderloin – a savory mustard sage sauce is the perfect foil for the tender parmesan-crusted turkey

Cornmeal-Dusted Tilapia – Slightly crispu fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli

Slow-Roasted Beef Shoulder Filet – served with decadent mascarpone mashed potatoes and a shiraz reduction

Asparagus and Brie Tart – fresh asparagus and nutty Brie are nestled in a buttery crust – topped with grilled plum tomatoes and arugula salad; red pepper essence and chive oil add a bright touch

Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta

Gobi Ki Sabzi – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita.

 

DESSERTS

Choca-Chino Trilogy – A Delightful chocolate trio: Sweet Grand Marnier white chocolate mousse, creamy mile chocolate kahlua cheesecake and a slice of dense dark chocolate mud cake

BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel crust

Magic Mango Parfait – light, creamy frozen mango custard layered with Caribbean mango salsa

Low-Fat Exotic pineapple and coconut cake – A Pina Colada in a flourless cake – with a healthy scoop of pineapple sorbet for good measure

Steamed Sugar Free vanilla and berry custard w/ fresh berries

 

NIGHT FIVE

STARTERS

Papaya, lychee & water chestnut salad – crunchy and slightly sweet, this salad is dressed with a kaffir lime syrup

Smoked Salmon Carpaccio – thinly sliced smoked atlantic salmon served with red oinion, capers and lime.

Breaded Mushrooms – fresh mushrooms are lightly breaded and fried until golden brown, served with tartar sauce

Mulligatawny Soup – Spicy Indian soup with curried chicken, vegetables and rice

Shellfish Saffron Consomme – Delicate broth with baby shrimp and leeks

Chilled orange and banana Soup – sweet citrus and creamy banana complement each other garnished with julienne basil

 

Caesar Salad

Tomato Salad – Vine ripe tomatoes with sweet red onion and tangy crumbled blue cheese

 

MAIN COURSE

Asian Duck – Ginger marinated duck glazed with orange hoisin sauce, roasted and served with stir –fried Chinese cabbage and steamed rice

Baked Cheese Cannelloni - Tender ricotta filled pasta in Gruyere-parmesan sauce atop a beef and forest mushroom ragou

Pan-Seared Tilapia – Tender fish served on a potato-leek gratin with corn niblets, snow peas and saffron beurre blanc

Pan-Fried pork medallions – Served with tangy sour cream mashed potatoes, carmelized shallots and a savory port reduction

Wild Mishroom and Goat cheese pizza – Earthy mushrooms, creamy cheese and crispy crust with a balsamic drizzle

Bglai Cauliflower – Cauliflower, potatoes and green pea curry served with fragment basmati rice, pappadams and tangy raita

 

DESSERTS

Pear Tart Bourdalou – Rich almond custard, topped with sliced pears and baked in a flaky crust

Chocolate Banan Strudel – Bananas and dark chocolate wrapped in thin layers of strudel pasty, then baked until golden brown

White chocolate cheesecake – Creamy and delectable, with a hint of lemon

Low-Fat Mango Mousse – Silky dessert with the sweet subtle taste of fresh mango

Sugar-Free Orange Yogurt Pudding – tangy citrus pudding with bittersweet orange reduction

 

NIGHT SIX

Starters

Eggplant and Kalamata Olive Tartare – Tomoato Coulis and Garlic crostini

Seafood Salad – Shrimp, scallops and smoked salmon in a brandy cocktail sauce

Creamed wild mushroom in Puff Pastry – A hearty blend of wild mushrooms, cream and herbs all encased in delicate puff pastry

Cream of Asparagus – Pale green and creamy, this delicious classic soup is garnished with crunchy almonds

Double Duck Consomme – Aged port gives this rich broth a depth of flavor and is garnished with a melange of julienne vegetables

Roasted Peach Soup - roasting brings out the sweetness of this stone fruit; strawberries serve as a colorful garnish

 

Caesar Salad

House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds

 

MAIN COURSE

Thai BBQ Chicken Breats – The delicate perfume of jasmine rice is enhanced by coconut and lemongrass

New England Bay Scallops and Ziti – Sweet bay scallops, grilled portabella mushrooms and fire-roasted red pepper pesto swirl around the pasta

Fisherman’s Plate - A broiled lobster tail and garlicky shrimp served with broccoli florets

Slow-Roasted Aged Prime Rib – Served with natural au jus, a fluffy baked potato and lightly glazed root vegetables

Greek-Style Vegetarian Moussaka – On a chunky and tomato and oregano sauce

Kabuli Chana – Chickpea curry served with fragrant basmati rice.

 

DESSERTS

Dessert Sampler – A trio of exquisite and textures on one plate - ie. Chocolate Cake, Cheesecake, and Pana cotta (if I remember correctly)

Cherries Jubilee – Warmed, dark red cherries laced with Kirsch; generously ladled over vanilla ice cream

Low Fat Double Passion Fruit Cheesecake – Low fat cheesecake laced with a passion fruit swirl, served on a bed of mango sauce.

Sugar Free Red Berry Tart – Delicate, flaky pie crust filled with sugar free vanilla pastry cream and fresh red berries

 

NIGHT SEVEN

STARTERS

Fresh Seasonal Fruits – Laced with passion fruit coulis

House Terrine - The Sweetness of port wine enhances this rich duck pate, waldorf salad is a nice complement

Crab Cake – Meaty crab meat cake atop corn salsa, with tequila-lime sour cream

New England Clam Chowder – More like a rich, creamy stew than a soup, filled with chinke of vegetables, potatoes and clams

Asian-Style Chicken Soup – Full-Flavored Chicken broth with wontons, oyster mushrooms, bok choy and scallions

Chilled Golden Delicious Apple Soup – A hint of cinnamon perfectly enhances the apple flavor

 

Caesar Salad

Focaccia and Tomato Salad - Crusty focaccia , bocconcini and ripe tomato slices tossed with fresh basil served family style

 

MAIN COURSE

Panko-Cilantro Crusted Catch of the Day – Fresh fish filet sautéed golden and served with basmati rice, cauliflower, spinach and a Cognac-curry sauce

Cheese Tortelloni - Delicate cheese-filled pasta nestled in a light suace of blue cheese and bits of rich-tasting sun-dried tomatoes

Roasted Garlic and herb Rack of Lamb – Sautéed vegetables, mashed potatoes and a rich Cabernet wine sauce

Pan-fried cauliflower cakes – Fried to a crispy, golden brown and served with sautéed pimentos, asparagus and cumin-cilantro sour cream.

Slow-Roasted Double-Cut Prok Loin Steak – Savory pork loin, served atop a bed of braised lentils with crisp green beans, potato gratin and onion jus

Vegetable Vindaloo – Cauliflower, broccoli, beans, peas, carrots, tomatoes and sweet corn curry served with fragrant basmati rice, papadams, and tangy raita.

 

DESSERTS

Ivory Chocolate Fondue – Sweet berries in a white chocolate mousse; a crunchy biscuit is served to add a nice texture.

Apple Pie a la Mode – Slices of spiced Golden Delicious apples baked in a flaky double crust, topped with creamy vanilla ice cream

Dulce de Leche Cheesecake – Sweet cheesecake with swirls of caramel and a hint of coffee

Low-Fat Caramelized pina colada tart – Pinneapple and coconut flavored filling double-baked in a flaky crust

Sugar-Free Fruit Pillow – Fluffy puff pastry filled with creamy vanilla custard and topped with zesty fruit compote

[COMBOY]

Here are the menus for the Specialty restaurants - Chops Grill and Portofino ($25pp)

 

Chops Grill:

 

Appetizers:

SHRIMP COCKTAIL

With traditional American cocktail sauce

DUNGENESS CRAB AND SHRIMP CAKE

Rémoulade sauce

AVOCADO AND YELLOWFIN TUNA TARTAR

Asian snow pea salad, red radish and pickled ginger

OAKWOOD SMOKED SALMON

Over warm potato-corn cake, and vodka-lime crème fraîche

CHAR-GRILLED PORTABELLA CAPS AND ASPARAGUS

Marinated with fresh herbs and olive oil, served with a rye goat cheese crostini,

crushed black olives and balsamic drizzle

LOBSTER BISQUE

Lumps of sweet lobster meat and cognac fluff

CHEESE N’ ONION SOUP

Topped with Gruyère cheese

 

CHOPS GRILLE SALAD:

Romaine lettuce, baby spinach, hearts of palm, cucumber, cherry tomatoes,

asparagus, crispy smoked bacon and house dressing

NOT SO TRADITIONAL CAESAR SALAD

Romaine hearts, garlic croutons, chive-Caesar dressing

BEEFSTEAK TOMATO AND PURPLE ONIONS

Sprinkled with blue cheese crumbles

 

Entrees:

GRILLED ALASKAN HALIBUT

With fruit salsa and caramelized orange drizzle

SEARED DIVER SCALLOPS AND CHORIZO SAUSAGE

Parsnip purée and petite salad

FILET MIGNON

10 ounces of a thick and flavorful cut from the tenderloin

PETIT FILET MIGNON

7 ounces of a thick and flavorful cut from the tenderloin

NEW YORK STRIP STEAK

10 ounces of an all time favorite, brushed with hickory BBQ sauce

VEAL CHOP

10 ounces, tender and tasty, broiled and served on the bone

GRILLED LAMB LOIN

7 ounces, served with braised Belgian endive, sweet pea purée

wilted greens and sautéed crimini mushrooms

T-BONE STEAK

16 ounces of aged beef, the best choice between a filet and a sirloin

ROYAL PORK SHANK

Braised in delicious balsamic-BBQ sauce

FREE-RANGE CHICKEN BREAST

Filled with ricotta and sautéed leek

 

Sides and Vegetables:

ROCK SALT BAKED IDAHO POTATO

DOUBLE WHIPPED MASHED POTATO

HOME FRIED POTATOES WITH SAUTÉED ONIONS

CREAMED SPINACH

SAUTÉED WILD MUSHROOMS

SPICED SWEET CORN AND SNOW PEAS

STEAMED ASPARAGUS

 

Sauces:

CABERNET REDUCTION

CLASSIC BÉARNAISE

GREEN PEPPERCORN SAUCE

CHIMICHURRI SAUCE

 

Portofino Restaurant:

 

PENNE ALLA CAMINETTO

Penne pasta with beef ragù, plum tomatoes and garlic confit,

finished with shaved Parmesan and fresh parsley

PAPPARDELLE MANTECATE CON CREMA AL MASCARPONE,

FUNGHI ARROSTO E TIMO

Ribbon pasta with roasted mushrooms and fresh thyme

lightly tossed in a mascarpone cream sauce

SPAGHETTI DI MARE

Shrimp, bay scallops, squid and mussels in garlic-herb sauce,

tossed with spaghetti and grape tomatoes

Pietanze

 

Main Courses:

GAMBERONI COTTI IN PADELLA AL PROFUMO DI MARE

Tiger shrimp, roasted garlic and fresh herbs, served on a bed

of grilled asparagus and baby vegetables

SALTIMBOCCA ALLA ROMANA

Thinly sliced veal wrapped with fresh sage and prosciutto,

pan-fried with porcini mushroom risotto and Marsala jus

FILETTO DI HALIBUT ALLA GRIGLIA

Grilled fillet of Atlantic halibut over a citrus, crab and shrimp risotto,

finished with salsa verde and lemon butter sauce

FILETTO DI MANZO ALLA PIASTRA

Grilled North American beef tenderloin on creamy truffle mashed potatoes,

roasted garlic and seasonal vegetables

SPIEDINO DI FRUTTI DI MARE ALLA TOSCANA

Skewer of Maine lobster, gamberoni, scallops and salmon, grilled and served

with Ligurian potatoes, and sun-dried tomato beurre blanc

PETTO DI POLLO MARINATO CON ERBE DI CAMPO,

SALSA SCAPRICCIO

Herb marinated skin on chicken breast, baked crispy, accompanied

by golden shallots, baby vegetables and Scapriccio sauce

 

Antipasti:

Minestre e Insalate

Appetizers,SoupsandSalads

INSALATA CAPRESE

Vine ripened grape tomatoes, baby bocconcini and basil pesto

CARPACCIO CON SCAGLIE DI PARMIGIANO

Thinly sliced seared beef tenderloin with bitter greens and

plum tomato julienne, lemon infused olive oil and roasted pine kernels

INSALATA DI PETTO DI ANATRA AFFUMICATA

Sliced smoked duck over arugula and field mushroom confit,

with Parmesan shaving and truffle oil drizzle

RISOTTO AI GAMBERETTI

Tiger shrimp sautéed with fresh herbs, on a bed of creamy

saffron risotto

MELANZANE RIPIENI DI RICOTTA E SPINACI ALLA PARMIGIANA

Eggplant roulades filled with ricotta and spinach,

Parmesan style

CALAMARI FRITTI ALLA LIGURE

With white balsamic-romaine dip, and a tomato, black olive

and pine nut salsa

ZUPPA DEL GIORNO

 

Soup of the Day:

ZUPPA FREDDA DI POMODORI E PEPERONI DOLCI CON

CAPESANTE ED AVOCADO

Chilled plum tomato and sweet pimiento soup with

seared scallops and avocado

ZUPPA GRAN FARRO

Traditional Tuscan bean soup with barley pearls and garlic crostini

INSALATA DI PERE E GORGONZOLA

Mesclun greens, crumbled Gorgonzola, slices of crisp pears and

roasted candied walnuts, served with house dressing

INSALATA ALLA CESARE

Romaine lettuce with herb croutons, shaved Parmesan

and traditional dressing. Prepared à la minute

[gimme_woof]

What, no menu for Johnny Rockets? ;)

[philamike]

Hey boys! I booked this cruise today!! I need to be in Los Angeles for a conference starting on Oct. 24, so it would have been silly *not* to go on the cruise... I did the Mexico cruise two years ago; and this will be my 6th Atlantis cruise.

 

Although I'm rooming with a friend-of-a-friend whom I've met on a previous cruise, and I have met a handful of other passengers before, this is really my first Atlantis cruise where I'm not traveling with a group of friends. I'm a little nervous about that, so be nice and say "Hi!" ;)

 

- Mike :-)

[dracophasma]

I'm in the same vote, travelling solo.;) and first time on Atlantis, but I have cruised a few times before.

[Hobie]

Five weeks from today we will be boarding Mariner of the Seas.

I'm really looking forward to this cruise and looking forward to meeting all of you...

[gimme_woof]

Okay, a question for the veteran cruisers not related to departure (although as Hobie says, just 5 weeks!) or cabin sales (remaining optimistic) - for people who want to participate in the door decoration thing, how do you attach stuff to the cabin doors? Are they magnetic or people just cautious in their use of masking tape?

[ukrsvpfans]

hey gimme!

 

we just used blu-tack for pictures and tape for other bits on our last cruise and nobody seemed to mind at all.

 

we think it's a lot of fun and stuck a union jack flag up and some postcards of 'beautiful' Birmingham, where we're from, as well as a pic of Amy winehouse, for reasons I can't remember!

 

you reminded me, we need to get cracking on that soon! I'm sure when we find out the themes, we'll be rushing around thinking about outfits for that!

 

which reminds me, if there is a dog-tag party, do they supply the dog-tags or do you have to bring your own? :)

 

x

[gimme_woof]

Ah! Blu-tack! Good idea. We haven't decided what we're putting up yet (I was surprised when my partner said he was even interested!) but we'll keep that in mind. Especially the postcards.

 

I'm led to understand that Atlantis supplies the dog-tags.

[TX_Atlantis_Cruiser]

Hi guys, so close you can almost taste the mojitos! Gimme_woof (I REALLY like that name!), the cabin doors are metal and you can stick things to them with frig magnets. Also, Office Depot and similar stores sell magnetic paper which you can print on from your computer--learned this from the straight cruiser housewives on the door signs thread. These pages work pretty well as we printed some pet pics and some other stuff for our door last year. Some of the more imaginative guys used the magnetic alphabet letters for kids magnetic boards to spell out stuff on their doors. In a pinch, tape works as well, but I think it may be frowned upon. The possibilities are endless and limited by only what you can carry in your luggage (no scissors by the way). Now I'm off to keep working on our white party costumes--rhinestones, sequins and twinkle lights, oh my . . .

[ukrsvpfans]

just ordered a pink union jack flag for this year's door decoration! :)