LIVE from the Riviera Nov 18 Crossing

[Paulchili]

First it was the 10 Big O point cards - now the 20s made the scene!

It's like an inflation in some S. Amarican country with printing new money and adding zeros:D But it works out well as one doesn't have to carry large bundles of "small change" which after being exchanged into 10s & 20s can be returned back into circulation.

Tonight will be our first dinner in the MDR b/o Thanksgiving - we are looking forward to it.

Happy Thanksgiving to all!

[DOJO466]

First it was the 10 Big O point cards - now the 20s made the scene!

It's like an inflation in some S. Amarican country with printing new money and adding zeros:D But it works out well as one doesn't have to carry large bundles of "small change" which after being exchanged into 10s & 20s can be returned back into circulation.

Tonight will be our first dinner in the MDR b/o Thanksgiving - we are looking forward to it.

Happy Thanksgiving to all!

 

Happy Thanksgiving to you too Paul and to Marsha and all else.

[sldispatcher]

Battleship grey skies and mist met the Atlantic as we eased through the green and red marker lined approach to King's Wharf. The last few feet into the dock were assisted by two tug boats. Whether that was due to conditions or standard procedure to fleece the cruise line I do not know.

 

The ants-on-a-log proceeded shortly thereafter. At least, that's how it looked from my balcony as people descended onto the small concrete pier here at King's Wharf.

 

Not one, but two ambulances arrived to the ship to remove at least 3 patrons. One of those may have been traveling with her husband, but none looked too well.

 

A small, shuttle vehicle built in the form of a 4 car train will take people around the Dockyards for free. But it is on island time and could have made two trips for what the driver made in one. Also, he took an unannounced lunch break right at 12 noon. The ferry to Hamilton would be about a 5 minute walk from the ship. The "train" also stopped right there. We are the last ship in for the season apparently.

 

Today was a day we actually ventured out into the shopping and retail district close by the ship. The forecast and skies were equally ominous and we thought better than to get too far.

 

That would prove to be a wise choice as rain squalls started moving through the area around 1215pm. A nice lunch at Frog and Onion Pub was had before returning to the ship. We had to wait on the "train" for about 20 minutes. We could have walked, but we stayed much drier by working smarter, not harder.

 

Piddling around, we went to dinner in a packed GDR. Of all nights, it never struck me that there would be a fall off in participation in the Specialty Dining venues, but according to one manager, there indeed was just that. It was fine though, because the GDR on Riviera is truly a "special" experience on its own merit. In fact, I would venture to opine that the GDR is equal to or better than most "specialty" restaurants on other cruise lines.

 

We are spending the night here in Bermuda. Friday will probably be cloudy and 70 degrees. I really don't mind that as much as some might. My very brief exposure to Bermuda would not make me hesitate to return. The people we encountered were friendly and hospitable. There was also far more "culture" than what one encounters in the Caribbean. Again, this is a very limited first time exposure and others will have differing opinions for sure.

 

For those wondering, there were ample taxis and frequent ferries here at the pier.

 

I'm thankful to have had the opportunity to spend Thanksgiving on the Riviera.

[Hambagahle]

Most interesting - though I am sorry about the weather. I say most interesting because I have not seen the Dockyard in its present incarnation. In the 70's we spent summers in Bermuda and I was familiar with it then, but as I understand it - and indeed you point out! - there are now shops, a pub etc. Since we will be there in 18 months time I am happy to hear that.

 

Also happy to hear about the abundance of taxis since we shall need one to get to the golf course we plan to play...

 

Did you have Thanksgiving dinner in the GDR? I suppose most people wanted turkey and it was the logical place. And I totally agree with your assessment of it. Great food and generally good to great service. And beautiful, especially if you can snag a table in the window area at the back.

 

Look forward to hearing what you did on your second day in "paradise"... aka Bermuda!!

[pacheco18]

I had never been to Bermuda and I had always wanted to go.

Our overnight stop on our TA (also in November) was a huge disappointment.

 

 

I imagine it is nicer in the summer and great if you are a golfer, but I do not understand the fascination with Bermuda nowadays.

[CintiPam]

My bad!

Edited November 29, 2013 by CintiPam

[CintiPam]

Often have we seen more reconstruction than what took place in the South after the Civil War.

 

 

 

 

Bless you, bless you, for providing one of the best lines I ever have read on this forum. :D (Fortunately I was not drinking when I read it, or I would have had to hire specialty cleaners for the room.)

[GJH123]

To Hambagahle:

Thank you for your detailed response to my questions on the Montreux Christmas markets. I am having difficulty re-logging into that site and wanted to acknowledge your kindness.

aka Rosie

Apologies to all for the interruption!

[sldispatcher]

The day began with the same overcast skies but without the rain falling from above. The air also seemed a tad cooler and drier as the strong northerly winds (at least I think they were from the north) took over for the duration of the day. The DW had a yet another treatment scheduled for 3pm and spent the day looking forward to doing so while reading on the balcony. I’ve learned all sorts of 4 letter words since getting married. Mani, pedi, maxi, and Macy are just a few examples.

 

Quite a few people took the time and effort to disembark and proceed onto various activities. We had the sticky buns, fried eggs, and bacon for breakfast. They actually tasted better today mostly due to the sauce. I’m sure each person preparing the food has their own variation. Just another detail that most other lines miss: heated plates for you when giving you your item. There are hundreds of just such details that someone out there thought of and put into place. All of those details have to be looked after on a regular basis. Glad that is not my job.

 

The ship went through the external process of “swabbing the deck” as balconies and such were all washed off today. The salt can try, but so far Riviera is winning the battle of appearances. I must say, from our perch, the condition of the underbelly of the 12th floor is impeccable. You can’t find a spot of dirt or peeling paint if you had to do so. Internally, the ship is kept immaculate. Stray glasses and trash just don’t show up anywhere. I like to think that is a combination of the alertness of the crew as well as the consideration of the passengers. After all, this ship very much feels like home more than a hotel in so many different ways.

 

Speaking of home, right on time at 315pm we eased away from the wharf area and started the snaking pathway back to open waters. The overcast prevented the sun from exposing the full spectrum of colors in the water. Instead, we were treated to a very cool and windy departure with the ominous shadows of rocks lying in wait for an unsuspecting captain. I suppose they spend most of their time resting now as modern technology has removed much of the treachery they once caused for ships. My last thought about Bermuda is that it is really an example of how the Caribbean could be with more stringent building codes and work ethic. However, that is the choice of the people of those islands and not mine to make for them.

 

Tonight was our Red Ginger night. I had fairly harsh words for Red Ginger the first time around nearly 2 years ago on the Marina. My expectations were now more in line with what to expect and more educated in terms of what our group might like or not like for dinner. We chose to go family style to maximize the exposure to the dishes. There was love for most everything from the magical napkins to the exotic teas and all courses served in between. The sea bass is THE dish. I do wonder how many people miss the dollops of sauce served on the warm tropical plate? The fish prepared as it is really pleases, but the sauce would even cause Beni to have a Hanna.

 

Red Ginger seems to be a hit for most people but I continue to have two reservations about the food there. The first is the almost abusive level of cilantro across the board. If you love cilantro, there is no problem. However, if you are one of the many that have the genetic coding that causes you to interpret cilantro as soap, you will run afoul with quite a few of the dishes there. And that’s a shame as so many have really neat flavor profiles. The second concern I still have is there seems to be an aversion to anything that might represent “Chinese” cuisine. Personally, it would be neat to see what Oceania’s take would be on one or two of those Asian dishes. Again, that’s just personal and doubt that they would be able to top the sea bass anyway 

 

Having done an overnight port for the second time (Venice being the first), I can say that I almost get an itch for the ship to start sailing again! I’m sure if there was lots that I wanted to see I would want them to stay overnight for several nights. But I just love the act of the journey itself.

 

Crazy as it may sound, there is still some joy left in me with air travel. I can find nuggets of fun and excitement on the way to and from vacation. The same way with the cruise. As we approach a port it feels so exotic and new. It is the feeling of being an explorer. Leaving port you can reflect on the view not many people ever get to have of the island or city that you are leaving. The activities and experiences are still fresh on your mind. Not to mention that leaving means you are really headed to somewhere else to start the cycle over again.

 

This voyage may be ending soon but it just means that someone else gets to start their adventure. At least with Oceania and the Riviera, one can explore in great style, comfort and taste. It is compelling to think of what the equivalent in a land based resort would actually cost when you include service, transportation and the cuisine. Does it cost more than other lines? Yes. Do you get more than you would from other lines? Absolutely.

 

I doubt seriously that many of the uninformed would use the term “value” and Oceania in the same sentence. However, the truth is that is exactly what you get. We feel that our expectations have been exceeded.

 

Whether it was the breezes and cloud muted colors of Bermuda or the tangy standout flavors of Red Ginger, today was another collection of relaxing memories that we will share for a long time to come.

 

David

[Paulchili]

I guess it is a good thing for Riviera that today is the last day to earn the Big O points. This morning Roy made a plea on his TV show for people to bring in their "small change" and exchange it for the newly acquired 10s & 20s as the Oceania bank is running out of money (big O points)! :)

I wonder what they would have done if they hadn't just gotten the 10s & 20s?

Maybe issue IOUs? :D

With this many points floating around I wonder what the redemption rates will be.

All good things must come to an end and tomorrow is our last day and that alao means our packing day. :(

It has been a wonderful cruise all around - pretty much what we have come to expect from Oceania and we were not disappointed.

See you on our next cruise (when and wherever it may be) :)

[ORV]

I guess it is a good thing for Riviera that today is the last day to earn the Big O points. This morning Roy made a plea on his TV show for people to bring in their "small change" and exchange it for the newly acquired 10s & 20s as the Oceania bank is running out of money (big O points)! :)

I wonder what they would have done if they hadn't just gotten the 10s & 20s?

Maybe issue IOUs? :D

With this many points floating around I wonder what the redemption rates will be.

All good things must come to an end and tomorrow is our last day and that alao means our packing day. :(

It has been a wonderful cruise all around - pretty much what we have come to expect from Oceania and we were not disappointed.

See you on our next cruise (when and wherever it may be) :)

 

Have you noticed that the large denominations says Riviera on them, as well as some of the smaller ones? There may be more than just "the bank is running low" going on with the plea to change them in. A lot of people tend to stock them up for future cruises.

 

Unlike most people I find the Sea bass in Red Ginger to be a little heavy on the Miso glaze, resulting in too sweet of a flavor. It's still good, just not great for me. I've enjoyed everything else I had in there immensely. We are eating there for the 5th time tonight since Nov 6th, so we obviously like it.

[sldispatcher]

We are obviously in the Bermuda Triangle. Hot sticky buns were delivered by the butler but not seen anywhere in Terrace. I saw someone actually win $20 in the casino. My DW was awake before 830am. One pat of butter was left in the dish at the end of lunch. In the Bermuda Triangle indeed.

 

A cooking demonstration in the Riviera Lounge was well attended and of high quality for entertainment value if for nothing else. You can tell that there is still a family atmosphere onboard. I can also now confirm that this cruise served as a seminar for the corporate and executive chef family for Prestige Cruise Holdings. They were working with new techniques, machinery, and recipes per Garanger.

 

Now for some mid-day musings in no particular order.

 

1. Why does the iced tea on this line have the visual appearance of having been brewed in the coffee pot?

 

2. Deserted for most of the day, the Grand Bar area for 30 minutes before lunch in the GDR takes on the appearance of Heaven’s Waiting Room.

 

3. How do I get that cool ring tone on the Gigaset portable phone onto my cell phone?

 

4. Each time I leave a public restroom, the tissue dispenser has the nice little folded tissue ready to go. I never seen anyone actually doing that. Are they invisible? I hardly ever go into a restroom where it is not so.

 

5. How can carpet look so good with so much traffic?

 

6. How would you like to set those tables every night in the Grand Dining Room with all of that glassware and plates, etc?

 

7. Have not missed at all a ship’s photographer or pushy sales in the spa, bar services, or other areas.

 

8. The unlimited internet has been a major blessing for me with work and doing these web reports.

 

 

Tonight we got through on the waitlist for Jacques. The pumpkin soup was divine as I had remembered. Rich, smooth, velvety with full flavor. Of course, it is Halloween every day in Jacques as they carve two new pumpkins each day. We learned that they heat the pumpkins with hot water inside before putting the soup in the container for the purposes of heating up the pumpkin. The cheese course was presented with passion for the cheeses. I wish I could say that it was an outstanding experience, but that would be a partial lie. It is excellent, but not outstanding. Outstanding implies it is above the others or stood out from the previous visit. It did not because it was just as excellent as the visit before .

 

This isn’t upper premium cruising, this is simply the best cruising. And if I can pick up the vibe onboard via personal interaction, television promotion, and general reading on this board, the folks at Oceania aren’t done yet.

 

As crazy as it may seem, I think the best is yet to come.

[Hambagahle]

A question for you if you don't mind, sldispatcher!!

 

Regarding your point #2 above... could the reason be that St Peter is serving Bloody Marys there???

 

And your penultimate paragraph - exactly summed up our reactions to our first Oceania cruise and why we are booked for our second! "simply the best cruising" Spot on!

[YoHoHo]

4. Each time I leave a public restroom, the tissue dispenser has the nice little folded tissue ready to go. I never seen anyone actually doing that. Are they invisible? I hardly ever go into a restroom where it is not so.

Yes, perhaps you have stumbled upon their secret. Could it be that attendants wear all black head to toe Ninja-like. One might be standing there right now, motionless, invisible against the all black marble wall and floor. Not unlike the exit door that originally was unmarked and so blended in with the rest of the wall (it now has a bright red exit sign on it.)

 

If you take a tissue, move away and then stand still, very still, you just might notice the next tissue being folded by invisible hands. Or not.

 

Enjoying your postings and the tone. Sounds like you are enjoying your cruise and had a great experience in Privée with family.

[no fuss travel]

yes, perhaps you have stumbled upon their secret. Could it be that attendants wear all black head to toe ninja-like. One might be standing there right now, motionless, invisible against the all black marble wall and floor. Not unlike the exit door that originally was unmarked and so blended in with the rest of the wall (it now has a bright red exit sign on it.)

 

if you take a tissue, move away and then stand still, very still, you just might notice the next tissue being folded by invisible hands. Or not.

 

Enjoying your postings and the tone. Sounds like you are enjoying your cruise and had a great experience in privée with family.

 

roflol I do remember trying to find the door on the Marina to exit before they added the exit signs. I think that was a comment put down by everyone if they had tried to exit that particular washroom.

Edited December 1, 2013 by no fuss travel

[sldispatcher]

The Riviera sailed right into smoother waters overnight with sunshine filtering down through the clouds and lighting the Atlantic on fire. The rest of the ocean had turned the blue that only the light from above with the Bahama shelf underneath can create. Flying fish were escorting us most of the day along our meandering path. For the most part, Riviera seemed to be lolly-gagging along as though she didn’t really have anywhere to go or a schedule to keep.

 

The crusty crustaceans who had just thought they were going to see sun all week finally got their chance to see how well the melena in their skin cells were going to handle the Florida sunshine. More food, more lazing around. The usual stuff.

 

Our DW’s did get one last hair treatment in with Neboysha. That hair stylist has them wrapped around his curling iron. Neboysha this, Neboysha that. I will hear that name for a long time. Not only that, I heard it from other ladies as well. If Oceania is listening, do NOT let this man get away. He prints money with mousse and zaps onboard credit with a hair dryer.

 

I tried to work off a few calories before culinary class. That effort has been about as successful as the roll out of healthcare.gov. Speaking of culinary class. Please do not, under any circumstance, consider this a “cooking” class. Although I do not consider myself a “chef” or “cook” in any way, shape, or form, I do enjoy time in the kitchen. Yes, you do get to cook in this class, but the level of education, skill, and information is far more in the “culinary” category than in the “cooking” one. The information is given in a practical manner that you can take back home with you. If you have a passing interest in what goes on in the kitchen and want to elevate your game, please schedule these classes. I almost hate to say that as I don’t want them overflowing. This Culinary Institute is one of the myriad of game changing cards Oceania has in their wallet.

 

I did the Lemon class today and it was outstanding in terms of learning about everything from risotto to making a nice lemon butter wine sauce. In retrospect, I should have signed up for more than the two that I did complete. The money is well spent on quality ingredients and effort. One word of caution though, as with most things in life, there are two types of personalities that are pervasive on Oceania that will “infect” your class. The know-it-all and the I-want-attention. Both will show up in your class, both will not listen and ask a question that the chef just went over, and both will make you wonder how did they ever figure out which end of the key card to insert in order to open the cabin door.

 

We finished the cruise as we had started in Polo grill. The crowd seemed a little low tonight but service was super-fast and well timed. This was by far and away the most efficient night in specialty eatery. The truffle mashed potatoes were like silk. The tastes of all dishes were right where one would expect them to be. The ladies went with the showpiece desserts of the marshmallows and the cheeseburger. Truly fun ways to end the meal.

 

Speaking of which, my own personal ranking of the 4 specialty restaurants is as follows:

1. Jacques

2. Toscana

3. Red Ginger

4. Polo

 

Granting the fact that being number 4 on the list is quite like being “stuck” on the 2nd row of a U2 concert in Dublin. No matter where you wind up, you’ll be in for a treat.

 

I will have a post tomorrow regarding disembarkation in Miami as well as my list of “suggestions/ideas”. The suggestions/ideas are not meant to be corrections of bad service, but good companies will respond to complaints while great ones are always looking for ideas. I believe them when they say they read the comment cards. My comments have just been aired in a little more public fashion.

 

Now that it is they last day of the cruise, I can state that we have resided in cabin 11029 as our home away from home for the last 14 days. This is not a cabin I would choose again because of the noise from Marlboro Country which is situated just above. A small travel fan helped with that and goes with us everywhere. I’m personally relieved that the fan survived the European Trials.

 

So as this voyage (Carnival does cruises) comes to an end, I can reflect on the differences that I have seen from the Marina Maiden Voyage to the now seasoned Riviera. Areas that I did not think could get better from the Marina Maiden Voyage showed signs of even higher levels of consistency here. The cuisine experience is aggressive and playful for both the presentation and the palate. There is a rhythm of service on the Riviera that had not been able to get up to full speed on the Marina Maiden Voyage. That is to be expected. I think Riviera will even be better over the next couple of weeks as so many of these new crew members (especially lunch in the GDR) get up to speed with their positions.

 

So wrap up post tomorrow. Thanks for tuning in for the last couple of weeks.

[canuck.qc]

I would like to thank you for posting the diary of your voyage. It was such a pleasure to read and I hope you have other O cruises on the horizon so I can have the good fortune to sail along with you again:)

[vaitape]

Well heck! Forgot about the da** smokers' area on the starboard side. Hmm...have overhang issues AND Marlboro Country. Sounds like Deck 11 Starboard Forward isn't the best location. Should have done our homework.

[Hambagahle]

It has been wonderful following you on your cruise. Thank you so much for the beautifully written, fascinating posts.

Gerry

[jertom]

sldispatcher, thanks for the great review thread ! Enjoyed the content and the style !

[I&J Cruisers]

So glad found this thread. You write beautifully. Very entertaining and informative. In less than two months we'll be boarding Riviera. Didn't think it was possible but you've increased our anticipation. Thank you for inviting us along.

 

Sent from my KFTT using Tapatalk HD

[orchestrapal]

Sldispatcher, love your posts in which you express many of our feelings

about Oceania. Thank you for taking the time to post while on your cruise.

[sldispatcher]

The ship apparently met the harbor pilot around 430am and we were ushered into Terminal J in Miami. The luggage was hand loaded on the cages and onto the terminal by the swarms of forklifts. At 750am, the boarding groups began leaving the ship. The weather is a balmy cool if there is such a thing.

 

My parental units were off the ship by 755 and headed to the airport by 808am. We were called off by 815am and then snaked through the taxi queue. As I sat in the back seat of the yellow cab, my phone dinged with a text..one of the parental’s bags had been left in the terminal. That was a first for me as I attempted to retrieve the bag. The nice Oceania contract folks shore side were kind enough to find the bag and get it to us.

 

By the time we left, the taxi line had grown to about a 20 minute wait I would estimate. Taxis were plentiful, though. The logistics of loading the taxis with luggage was the main bottleneck.

 

We’ve descended on the Hampton Inn Downtown for a couple of nights before heading home.

 

******************Be Warned********************

The following suggestions/ideas may cause heartburn by some in the Oceania CruiseCritic community as being too “radical”. Don’t read if you like everything exactly the way it is.

*****************Be Warned********************

 

1. Combine Polo and Toscana menus/concept into a single entity. An Italian Steakhouse, if you will.

 

2. Introduce a new concept specialty dining venue into the vacated space from #1. Our personal choice is an international Tapas venue. Spanish Tapas, Peruvian Tapas, Lebanese, Chinese Dim Sum. Combine it with unique Martinis served only in this venue..call it Tapas and ‘Tinis. (See #4 below). I believe Red Ginger is so popular because it is NOT French style cooking which is pervasive in all other venues (including Polo and Toscana if you ask me). They are delicious and wonderful, but a little change in cooking style/ingredients/heart and soul of the food gets desirable after 10 days at sea.

 

 

3. Doing #1 above would allow Insignia, Regatta, and Nautica could then get one of the other specialty dining areas (Red Ginger, Jacques, Tapas and Tinis). That would be one unique for each ship. Wouldn’t that be fun if Insignia had Jacques, Regatta had Red Ginger, etc?)

 

4. The general opinion of the group after two voyages with Oceania is that the mixology is a weak spot. My DW used the following descriptions for Oceania’s results: “no consistency”, “not great flavor”, “lack of effort in the construction”, “amateurish”. HAL has an extremely smooth and consistent product with a variety of entertaining and well done libations. The after dinner Spanish coffee was always a standout and anything with the HAL simple syrup. Celebrity has gone all out with their molecular bar and over-the-top presentation. Most of the drinks taken by members of the group outside of the wines, were simply thought of as either “too strong” or “below average” or “pitiful”. Oceania, I hope you are listening.

 

5. The common space temperature onboard continues to be 2 – 4 degrees to warm for comfort but that is subjective. However, as a healthcare professional, those warmer temps, even by a few degrees, are inviting disease transmission and motion sickness issues to increase. For that matter, being able to turn the air down another 5 degrees would be nice in the stateroom.

 

6. Glassware in the bathrooms were turned down on the bare counter in the bathrooms. Would like to see either a tray or the coasters in use in the bathroom for sanitary reasons.

 

7. It may be a function of prepping the food for the Terrace, but it would be nice to see the GDR open for lunch at 1200. Opening at 1230 means food at 100pm or later.

 

8. PRIVEE was nice. However, we would have loved to have had the option to go back to having a “chef’s table” presentation with truly unique items. Even if it was a per person upcharge to upgrade the PRIVEE experience, that would have been fine.

 

9. Build the 3rd new ship…yesterday….and send one of the larger ships to Alaska ASAP for summer 10, 12, and 14 day itineraries with a mix of scenic cruising versus ports. I would imagine that most Oceania cruisers have been to Juneau, Skagway, and Ketchikan more than they have been to Wal-Mart. However, the corners of the fjords, glaciers, etc, may be worth the time to simply go and explore and not have to get on a 30 passenger ship. Point Adolfus for a half day..just sitting there watching the whales sounds fun to us. Sale “excursions” on Oceania by using the tenders as an onboard whale watch.

 

10. Would love to see the menus for dining room/Terrace rotate on one of the television channels.

 

11. Breakfast is the hardest area to provide variety, but it CAN be done with quiches, special offerings (it doesn’t just have to be sticky buns every other day), even different bacons from different regions (you haven’t lived until you’ve had Coursey Bacon from St Joe, Arkansas) or different smoked sausages. Breakfast pizzas, etc. (Maybe I missed the breakfast variety blinded by Croissantitis.)

 

12. Don’t be afraid to offer one of the production shows as a matinee feature on an at sea day to change things up.

 

13. Do we really need a mailing every week to make us think of taking an O voyage?

 

14. Where, oh where, do they come up with that concoction that they call iced tea? Please see those of us in the deep south for a quality reference for fresh brewed iced tea. If one cannot see the ice cubes in the glass, you have gone way past iced tea that is drinkable.

 

That’s about all. It really is a comprehensive, well thought out vacation experience with the person who is looking for high end food, impeccable service, and a relaxed vacation experience. The suggestions above are not meant to imply something needs improvement. They are meant to be fun brainstorming ideas.

Edited December 2, 2013 by sldispatcher
added #14

[no fuss travel]

Actually I liked your number 2 suggestion. I am not a real red meat fan, which means Polo is not my favourite restaurant, but to each their own.

 

I have enjoyed reading your posts and now we are considering

sailing the Riveria. We are booked on the Nautica for the next two years and 2014 is turning into too busy of a year to do more than one cruise.:(

[yorkiemomjn]

sldispatcher,

 

Thank you so much for taking the time to share your wonderful reports with us!

 

In your last post, I loved your suggestions, especially 2, 10 and 14.

 

As far as drinks go, I had a delicious martini on the Marina on our Baltic cruise call a 'Naughty'. It was made with Bailey's...............yummmmm!!!!