Great Cruising Memories

[CGTNORMANDIE]

The first time we sailed into Nassau was 1971.  The water was so clear that the pax would toss coins over the side and the kids would dive for them.  They came up with the coin every time.  Nassau was actually a fun place back then.  You could stroll through the straw market and visit the hotels on the waterfront.  Cruise passengers were welcomed everywhere.  They had renamed Hog Island to Treasure Island.  Everyone went over there to enjoy the beach...imagine that!  The Britannia Hotel was the big attraction on Treasure Island...they had a casino...and a curiosity factor.  The entire top floor was one of the last places Howard Hughs lived.  

[shipgeeks]

2 hours ago, CGTNORMANDIE said:

MSC scores another thumbs up.  We love the European presence on MSC.  I’m not quite sure who was singing Jeanie??  

We never figured Jeanie out, either.  A passenger on a nearby balcony or walkway?  A Jamaican in a boat?  A local line-handler?  It will remain forever a mystery.

We love that about MSC, as well.  Both weeks we were aboard, we were told there were fewer than 700 Americans.  Quite different from our convenient Baltimore sailings, with the majority from PA and MD.

[rkacruiser]

3 hours ago, CGTNORMANDIE said:

Nassau was actually a fun place back then.  You could stroll through the straw market and visit the hotels on the waterfront.  Cruise passengers were welcomed everywhere.

 

Yes, Nassau had a distinctive and pleasant "flavor" prior to when it became an independent country.  For some time after they gained their independence, it was still a good port to visit.  Slowly, however, it changed.  

 

My most disappointing visit was when my ship (don't recall which one) docked on a Sunday morning.  Few shops were open and I chose not to take another tour.  (Nothing "different" was offered.)  Few people were on the streets.  Except, for one poor woman whom I encountered.  She was either mentally ill or under the influence of something.  She was trying to make love to a metal pole holding up a covering over the sidewalk.  When I saw that--along with the other vibes I was getting as I walked around--I said to myself, "myself, you need to go back to the ship right now".  Which I did.  

 

When cruising was taking place, I did enjoy watching the web cam for the Port of Nassau and see and listen to the music coming from the party boats returning their guests to the docks.  Nassau is still probably a "fun place" for many.  I think, however, I have "outgrown" the Nassau type of "fun" even though I like to think I would enjoy being a part of those party boats' customers.  

[rkacruiser]

5 hours ago, shipgeeks said:

On that cruise we met people from Italy, Germany, South Africa, Brazil, India, Philipines, Tunisia, Turkey, and more.  I love that!

 

I expected a diverse national passenger mix when I sailed last January of MSC Meraviglia and I was not disappointed.  Like you, that adds a different "flavor" to one's cruise.  Sometimes, though, as maybe you discovered, there can be awkward moments.  During the CC M&G, I managed to select a seat opposite a nice looking youngish couple.  They were Russian.  Their English was not much better than my Russian.  Lots of sign language that I am fairly sure neither of us really understood.  Nevertheless, it was an interesting experience.  And the Proseco was free flowing with delicious hors d'oeuvres including caviar.  

[CGTNORMANDIE]

4 hours ago, rkacruiser said:

 

During the CC M&G, I managed to select a seat opposite a nice looking youngish couple.  They were Russian.  Their English was not much better than my Russian.  Lots of sign language that I am fairly sure neither of us really understood.  Nevertheless, it was an interesting experience.  And the Proseco was free flowing with delicious hors d'oeuvres including caviar.  

Good for you RK.  You made friends using just sign language.  Prosecco and caviar...MSC really does throw the best CC Meet and Greet parties.  The MSC management really do read Cruise Critics.  I got that info from the head office and it has been confirmed by the officers onboard.

 

I love watching the party boats coming in just before the ships leave port.  I remember one funny/shocking incident when a very rowdy party boat arrived to disgorge a big crowd of pax who were sailing on the Carnival ship parked next to us.  The music was pulsating and right in the middle of the boat there was a sweet young thing, obviously slightly inebriated, doing a full striptease as the crowd, also inebriated, cheered her on.  She delivered “The Full Monte” while dancing on a table and hanging on to a support pole.  I was glad to get aboard my own ship.  

[shipgeeks]

You reminded me of an incident while we were on SeaBreeze.  We were docked next to an NCL ship.  As we walked the Promenade Deck we heard a lot of cheering and shouts, so we went up to pool deck to see......and a large group of NCL passengers were "mooning" us.

[CGTNORMANDIE]

6 hours ago, shipgeeks said:

You reminded me of an incident while we were on SeaBreeze.  We were docked next to an NCL ship.  As we walked the Promenade Deck we heard a lot of cheering and shouts, so we went up to pool deck to see......and a large group of NCL passengers were "mooning" us.

LOL...Why is it that the folks on NCL and Carnival have all the fun???😝

[CGTNORMANDIE]

Another cruise memory...

Do some of you remember when dining onboard the waiters would come by with a platter of potatoes and then a platter of vegetables.  They would first serve your dinner main course.  Then they would serve you a choice of veggies and potatoes to compliment the dinner you had just been served.  The waiters were able to deftly work the platter with two big spoons.  If you saw something you liked no problem...you were able to request it off the platter.  This was a great way to dine.  It was probably eliminated to cut down on waste.  

[Heidi13]

1 hour ago, CGTNORMANDIE said:

Another cruise memory...

Do some of you remember when dining onboard the waiters would come by with a platter of potatoes and then a platter of vegetables.  They would first serve your dinner main course.  Then they would serve you a choice of veggies and potatoes to compliment the dinner you had just been served.  The waiters were able to deftly work the platter with two big spoons.  If you saw something you liked no problem...you were able to request it off the platter.  This was a great way to dine.  It was probably eliminated to cut down on waste.  

 

The good old days of Silver Service, with exceptional Waiters. The Waiters also knew the correct side to serve the food and also which side to remove the used plates. I also enjoyed the number of dishes that were prepared at the table.

[Lowiepete]

52 minutes ago, Heidi13 said:

The Waiters also knew the correct side to serve the food...

and also which side to remove the used plates.

I also enjoyed the number of dishes that were prepared at the table.

Serve to the fork and take away from the knife...

 

Even with the very fancy "cookie-cutter" dishes that get presented today, the "servers" (how I hate that term!) often cannot even get that very basic piece of etiquette correct. I have to switch channels before I'm tempted to throw something at the TV whenever I see this. 

 

Most meals, certainly Dinner, were a piece of theatre, which made it pleasurable for us as much as our pax. Even on, or perhaps because of, a lengthy cruise, it would be our goal to make every meal memorable. Nothing can ruin a meal more quickly than poor or sloppy service. Both you and your pax will have gone out of their way to dress up / be smart and for them to open a menu offering some tempting dishes should not be marred by any possibility of something spoiling that event.

 

On a long cruise, you got to know your station's sitters extremely well and any breakdown of communication can never end well. One particular thing was what we called the "hate weeks" or long periods at sea when everything could get a bit frayed. That could be exacerbated if it included any deterioration of the weather. It would be up to you to see to the well-being of your pax, so you were a bit of a counsellor as much as a waiter.

 

As waiters we were fully aware of the passions that were put into the food preparation. You really had to love your job if you were a soup, fish or vegetable cook. If one of our bloods really enjoyed a particular dish, we'd make a point of feeding that information back to the respective cooks. The guys behind the press were always tickled pink if something they'd prepared was being taken up with enthusiasm.

 

Most of the "at table" service would be done by the Maitre D, with the Head Waiters involved if needed. This would be for things like preparing Steak Diane or various desserts involving setting alcohol alight. Where we as waiters would be involved would be in deboning and re-assembly of whole Dover Soles. Quite a feat to achieve without breakage. Doing this with two large forks or two fish knives, according to fish size, was our own piece of theatre.

 

Occasionally, we'd also do a Caesar Salad production, and ensuring that your fork didn't launch low-flying garlic cloves as you prepared the wooden bowl, was quite high on your priority list. I would always ensure that I'd finely chopped the anchovies before coming to the table. I always enjoyed releasing the croutons from the small oven on our dumb-waiter. By the way, if you want your diners to avoid having the lingering breath from such a dish, provide a sprig or three of flat-leaf parsley on their butter dish. Umami is fine in its place, but it doesn't have to linger.

 

Regards,

Steve

[CGTNORMANDIE]

WOW!  Fantastic details Steve!  I think this is the first time we are getting a firsthand look at the inner workings of a classic commis from the old school.  Thanks so much for educating us on the finer details of a great ship...RMS Caronia.

 

For a closer look google to Steve’s “RMS Caronia Time Line”.  A truly remarkable work of love that has taken him more than 20 years to assemble.  

 

 

Edited January 23, 2021 by CGTNORMANDIE

[marco]

There are also a couple of interesting documentary (sort of) videos on Youtube about the Caronia.  As well as many other liners, past and present.

[CGTNORMANDIE]

1 hour ago, marco said:

There are also a couple of interesting documentary (sort of) videos on Youtube about the Caronia.  As well as many other liners, past and present.

YouTube is my go to when I need a liner fix.  Which reminds me.  If anyone wants a trip through history there are several great YouTubes on the CGT NORMANDIE.  These movies were shot in color...before WW II.  If you want to see what Paris and New York looked like before the war in 1938 this is it.  The footage onboard the Normandie is very rare.  There are very few color photos of the Normandie interior that were shot in color.  These movies will give you an idea just why it is that the Normandie was the greatest liner ever built in France.  She was the pride of France until she came to her sudden end after just 4 years of sailing the Atlantic.  

[shipgeeks]

Now I've been reminded of the dessert carts that used to be standard in the dining rooms.  It was nice to be able to see all the beautiful choices (minus ice cream) before making a choice.  They appeared for many years, and then, one day, they were just gone.

[rkacruiser]

1 hour ago, shipgeeks said:

Now I've been reminded of the dessert carts that used to be standard in the dining rooms.

 

Once upon a time there were dessert trays presented to each table.  At least, on  HAL, that was reduced to a dessert display when entered the dining room.  Then, even that disappeared.  

[rkacruiser]

20 hours ago, CGTNORMANDIE said:

Do some of you remember when dining onboard the waiters would come by with a platter of potatoes and then a platter of vegetables.

 

Silver Service on Rotterdam V in 1970 and, I think 1971, included the main entree being served at the table from platters.  I have told the story of during my first cruise in 1970 watching a Steward loose control of a platter of a meat with au jus/gravy.  The tray tipped and some of the au jus/gravy went down the back of a woman wearing a formal gown with a large open back.  

[rkacruiser]

16 hours ago, Lowiepete said:

 

On a long cruise, you got to know your station's sitters extremely well

 

That is a significant benefit of being able to sail on a long cruise for this guest.  

 

That same benefit applies to crew members in other categories--particularly in the beverage department--whom I have met during other cruises.  

 

I always feel a bit embarrassed if the crew member remembers me before I recognize him/her.  Some, I recognize the instant that I see them.  Some, I see them and I think "I know them?".   It always is appreciated when the crew member says something that helps me to affirm my connection to the person.  

 

Such experiences have helped me to feel "I am home!".  

[Lowiepete]

2 hours ago, shipgeeks said:

Now I've been reminded of the dessert carts that used to be standard in the dining rooms.  It was nice to be able to see all the beautiful choices (minus ice cream) before making a choice.  They appeared for many years, and then, one day, they were just gone.

Oh, the eternal reach of the "elf an safety" edicts would not only have done for the sweet trolley, but the individual service of the Hors D' and the smoked salmon at table would be gone for a Burton too. Quite what they'd make of a bun oven heated with lit charcoal briquettes is anyone's guess...

 

Regards,

Steve

[CGTNORMANDIE]

50 minutes ago, Lowiepete said:

Oh, the eternal reach of the "elf an safety" edicts would not only have done for the sweet trolley, but the individual service of the Hors D' and the smoked salmon at table would be gone for a Burton too. Quite what they'd make of a bun oven heated with lit charcoal briquettes is anyone's guess...

 

Regards,

Steve

LOL...health inspectors and Fire Safety would rule all that out.  Just leaving food exposed on a cart is a No No.  

[rkacruiser]

18 hours ago, Lowiepete said:

"at table" service

 

On the Queens, I have learned, there were trolleys that had a variety of hors d' oeuvres that appeared at the tables of guests in First Class.  They had a rotating mechanism that allowed for many different "goodies" to be available.  

 

A local restaurant owner, Vic Cassano, who was known locally--and still is--as "The Pizza King"--began an upscale restaurant division known as The Commodore Restaurant.  Our Governor at the time, James A. Rhodes, was fostering economic development in Ohio and named those who made significant investments in such as "Ohio Commodores".  Mr. Cassano did, became a "Commodore" and named this chain as such.

 

His initial restaurant featured an hors d' oeuvres trolley that had seen service on Queen Mary.  So many enticing tid bits.   

 

The restaurant flourished; then, it didn't; then, it did.  No longer around.  I wonder:  what ever happened to that trolley?  

 

 

[rkacruiser]

Consider the evolution that has taken place with flaming dishes prepared at table side.  

 

Crepes Suzette at table side, prepared by your Table Captain:  no issue.

 

Then, prepared (on HAL at least) at the front of the MDR.  (If one was seated at one of the aft tables, one would have no clue as to what was happening.)

 

Then, "prepared in the Galley" we were told.  Really?  

 

Still is the case at Rudi's on HAL ships.  Still, good and, still, a treat that I don't get when I am not at sea.  

 

But, how many fires have occurred because table side preparations of Crepes Suzette of a Baked Alaska has taken place aboard a ship?  

 

"CNN/FoxNews Breaking News:  The M. S. .... is afire because of a flaming dessert that got out of control in the ship's MDR."

 

[CGTNORMANDIE]

29 minutes ago, rkacruiser said:

 

On the Queens, I have learned, there were trolleys that had a variety of hors d' oeuvres that appeared at the tables of guests in First Class.  They had a rotating mechanism that allowed for many different "goodies" to be available.  

 

A local restaurant owner, Vic Cassano, who was known locally--and still is--as "The Pizza King"--began an upscale restaurant division known as The Commodore Restaurant.  Our Governor at the time, James A. Rhodes, was fostering economic development in Ohio and named those who made significant investments in such as "Ohio Commodores".  Mr. Cassano did, became a "Commodore" and named this chain as such.

 

His initial restaurant featured an hors d' oeuvres trolley that had seen service on Queen Mary.  So many enticing tid bits.   

 

The restaurant flourished; then, it didn't; then, it did.  No longer around.  I wonder:  what ever happened to that trolley?  

 

 

In the old days the trolley was not just the Queens but all Cunard ships in First Class.   See the details in The Caronia Time Line.  Lowiepete describes it in detail.

[Lowiepete]

57 minutes ago, CGTNORMANDIE said:

In the old days the trolley was not just the Queens but all Cunard ships in First Class.   See the details in The Caronia Time Line.  Lowiepete describes it in detail.

No, it wasn't just a 1st class restaurant device. My first trip on the Caronia was as a Commis Waiter in the Sandringham Restaurant, with 2 sittings on the Westbound Transat ahead of a North Cape Cruise. With so much to do elsewhere, we had no time to man the restaurant doors like we did whilst cruising. The first part of each luncheon and dinner was in manipulating these trolleys and their cargo - yes there was even smoked salmon served at Dinner in Cabin Class!

 

On transats there were two hors d' trolleys on the go, just to cope with demand. Some waiters would even help themselves rather than wait to call you to their station. That first crossing was just a baptism of fire; I don't think I've been as busy since! I certainly earned my 4 quid / 12 bucks from Cunard that week; good job there were plenty of tips.

 

>> The Pesky Trolleys  << were the least of your problems if you were a guy with big hands. Cunard had not heard of man-sized gloves, thinking that it would only be "boys" that would wear them we just had to endure just getting our hands into them, on penalty of wrath from higher authority! Coupled to this was manipulating a selection of spoons and forks while holding a plate, rotating the carousel and trying to keep your trolley in place as the ship danced to the tune of a usually angry Atlantic Ocean.

 

Regards,

Steve

 

 

Edited January 24, 2021 by Lowiepete

[marco]

I remember also, on Home Lines "Oceanic" longer winter cruises......not every night, but  the "gala" dinners..if you ordered ice cream for dessert, a scoop of ice cream was sitting on a little ice sculptured cherub, doily on the the cherub and ice cream on the doily.  I'm sure we'll never see that agian!

[CGTNORMANDIE]

21 minutes ago, marco said:I remember also, on Home Lines "Oceanic" longer winter cruises......not every night, but  the "gala" dinners..if you ordered ice cream for dessert, a scoop of ice cream was sitting on a little ice sculptured cherub, doily on the the cherub and ice cream on the doily.  I'm sure we'll never see that agian!

I believe that on Home Line and Italian Line always served petite pastries with dessert.  
I know they were always served on the Italian Line and sometimes served on Cunard as petite fours.