Eclipse Elite breakfast

[carlyshenk]

Yes, still Tuscan. Menu of pre plated offerings say Smoked Salmon with cream cheese bagels and garnish.

 

Day 2 and it is now accepted that the menu offerings can be varied and specific items added/taken off as you wish. Possible to get plate of bread and side plates to use if you ask for them. We were able to more or less ask for what we would have had from the buffet. Still some waste. Breakfast now takes longer than with the buffet.

 

Thanks! This answers my questions.

[A Sixth?]

I think the reason for the Grand Brunch to be discontinued in the MDR and the Elite "buffet" to be modified is that they were both set up over carpeting which is hard to keep clean and sanitary.

 

:confused::confused::confused::p

 

That's the reason?! :rolleyes:

 

I respectfully disagree. :D

[cardcrafter]

Special breakfast for Captain´s Club Elite (and above) members.

 

steamboats

 

Thanks steamboats....Now I know.

[Hlitner]

I think the reason for the Grand Brunch to be discontinued in the MDR and the Elite "buffet" to be modified is that they were both set up over carpeting which is hard to keep clean and sanitary.

 

Whereever did you get this idea? These events are held in the MDR which is specifically designed as a food venue. Sure, the carpet gets dirty and then it gets cleaned :). Cruise lines have been trending to fewer big buffets for many years. When we started cruising (more then forty years ago) it was common to have a spectacular "midnight buffet" every night of the cruise! Nearly all the cruise lines eventually reduced the frequency and size of these buffets and they are now totally gone on some lines. Most cruise lines have played around with various major buffet events be it a Grand Buffet in the MDR, large BBQ events outdoors (usually at one of the pools), other specialty buffets held indoors or outdoors, etc.

 

But all these buffets have some things in common. They waste large amount of foods and are expensive to produce. They also demand the use of large amounts of staff. Since all the mass market cruise lines have been working hard at reducing their onboard costs (cut-backs) and even reduced some staffing, the large buffets do not make much sense from a cost point of view. Consider that even a single ice sculpture can cost over $100 (for the large block of ice). Now assume that there are several ice sculptures at each grand buffet and multiply that by the number of ships/cruises per year. So just eliminating those sculptures can save big money over a long period.

 

And many of the cut-backs really impact on all buffets including the Lido. We used to find large/jumbo shrimp on most cruise ship Lido/grand buffets but this has either morphed to tiny shrimp or no shrimp. Sandwiches which used to be packed with meat will now often have only 2 or 3 meat slices. Real maple syrup has generally been replaced with artificial syrup. Good coffee brands (like the Seattles Best that used to be used on HAL ships) has been replaced with no-name (and usually no-taste) coffee. The good stuff is still available...but at an extra price.

 

It is the same with booze. Many drinks have been reformulated to reduce the cost while (at the same time) the prices have increased. "Portion Control" (which cannot be done in a buffet) has become a major tactic with the more expensive items (meat, fish, etc) being used in smaller amounts. Expensive cuts of meat have been replaced with cheaper cuts of meat (i.e. Filet Mignon changed to short ribs). Expensive fish has been replaced with much cheaper (and less tasty) farmed fish (25 years ago few folks had ever heard of Tilapia).

 

And we love how cruise lines "spin" food cutbacks. Smaller portions are called "healthy alternatives." The elimination of very good seafood is now "we only use sustainable seafood." The elimination of trays at buffets (which means you cannot carry as much food on a single trip) is for public health reasons. And that tray issue has been controversial on some lines. But the cruise line saves water, energy, and staff by not having trays...and studies shoe that the lack of trays does reduce the amount of food taken from buffets.

 

DW and I actually find the cut-back stuff to be a fun topic. Its kind of like playing "Where's Waldo." But instead, the next time you are on a cruise see how many obvious (and less obvious) cut-backs you can find on the ship. For example, on HAL the long time use of a classical music quartet on every ship has now become a classical music duet! Or many lines have eliminated a contracted "band" and replaced it with a pick-up band made up of musicians from the ship's orchestra. Sadly (for some) the Celebrity Grand Brunch seems to have fallen into this cut-back world.

 

Hank