Celebrity Reflection B2B 12/4 - 12/11 - 12/18

[Happy Cruiser 6143]

2 hours ago, DaKahuna said:

I owe you all an apology.  The Retreat guest were invited to a sail away this afternoon for our departure from Bimini.  As we were leaving a pod of porpoise appeared from out in front of the ship and joined us for a very brief while.  I failed to capture any of it  on camera.  
 

The crew is starting to add Christmas decorations to what was already here.  My favorite being this on Deck 3.
 

 

 

I guess we'll have to fire you from your highly compensated position of reviewer for failing to film the porpoises.   😁😁😁  Glad you got to see it--they are so much fun to watch.

[DaKahuna]

32 minutes ago, Happy Cruiser 6143 said:

 

I guess we'll have to fire you from your highly compensated position of reviewer for failing to film the porpoises.   😁😁😁  Glad you got to see it--they are so much fun to watch.

Consider me fired.  
 

Hopefully I can find something to make up for this remission next week.  But have you ever noticed how hard it is to capture a pod of Dolphins Given the bow configuration of cruise ships these days. 

[DaKahuna]

I wanted  to provide an update on COVID Transparency on celebrity.  The other night i posted about the Captain coming on the publice announcement systems and informing us that one passenger had been identified as having COVID.  Close contact tracking identified a single crew member.  The crew member tested negative but has been quarantined.  The infected passenger was put off the ship and flown home by Celebrity at the next port of call.

 

this is Reflection’s fifth sailing since COVID halted all sailings. This was the first time that a passenger has been detected as having COVID since the Reflection restarted sailing. 
 

None of the passengers who are doing B2B or International travel, who were tested onboard today tested positive. 
 

We are looking forward to next week’s cruise. 
 

[DaKahuna]

As some of you may have come realize, I am southern born and southern bred.  As such I am very particular about typical southern dishes (see earlier comments on Luminae’s idea of buttermilk biscuits and sausage gravy). 
 

Tonight’s MDR menus listed “Spiced Louisiana Gumbo” as an appetizer.  As you can imagine there was no way in God’s green earth I was going to pass up trying this.  I am here to tell you this was the best Gumbo I have had outside of the Mobile to New Orleans corridor. The spice level was point on and the flavor was wonderful.  The fact that it brought a slight sweat to my brow speaks volumes. 
 

I also have to give praise once again to Siraz, our Sommelier, who paired it perfectly with a refreshing white wine.

 

 

 

[cricketts]

9 hours ago, DaKahuna said:

As some of you may have come realize, I am southern born and southern bred.  As such I am very particular about typical southern dishes (see earlier comments on Luminae’s idea of buttermilk biscuits and sausage gravy). 
 

Tonight’s MDR menus listed “Spiced Louisiana Gumbo” as an appetizer.  As you can imagine there was no way in God’s green earth I was going to pass up trying this.  I am here to tell you this was the best Gumbo I have had outside of the Mobile to New Orleans corridor. The spice level was point on and the flavor was wonderful.  The fact that it brought a slight sweat to my brow speaks volumes. 
 

I also have to give praise once again to Siraz, our Sommelier, who paired it perfectly with a refreshing white wine.

 

 

 

Sounds yummy!!

I hope we have Siraz as our Sommelier!!

[helen haywood]

Bless your heart!

[Happy Cruiser 6143]

13 hours ago, DaKahuna said:

Consider me fired.  
 

Hopefully I can find something to make up for this remission next week.  But have you ever noticed how hard it is to capture a pod of Dolphins Given the bow configuration of cruise ships these days. 

 

It's very difficult to capture the antics of dolphins and whales on film.  But wonderful to watch in person.

[capsplace]

Who are your Captain, Cruise Director, Captain’s Club Host, Hotel Director, etc.?  We’re sailing on the Jan 2 cruise.  
thanks (forgive me if you already posted this info)

[DaKahuna]

4 hours ago, cricketts said:

Sounds yummy!!

I hope we have Siraz as our Sommelier!!

If you are dining in Luminae he will be your Sommelier. He’s the only Sommelier in Luminae.

[betsypv]

On 12/9/2021 at 4:24 PM, D2bk said:

Which sailing are you on? We are on the 12/26 and I did communicate with the new port in Puerto Plata that they are opening on 12/15 and expecting Reflection on 12/31. They also told me they have "surprises" planned at the port that day since it is New Year's Eve day. 

I am on the same cruise - thank you for this info.

[DaKahuna]

56 minutes ago, capsplace said:

Who are your Captain, Cruise Director, Captain’s Club Host, Hotel Director, etc.?  We’re sailing on the Jan 2 cruise.  
thanks (forgive me if you already posted this info)

I have not posted that. 

The Captain is Nikolas Christodoulakis

Cruise Director is Steve Gayda
The Captain’s Club Concierge team are Aldin, Chery, and Sofia. 

The Hotel Director is Clint Keli

Food and Beverage Director is Orlando Rosa

 

 

[DaKahuna]

TodY is turn around day.  After a late breakfast in Luminae, we proceeded to Michael’s Club where we relaxed as departing guest left the ship.  Then when almost everyone had left, we were escorted by the Michael’s Club concierge to a holding area.  The Suite guest doing a back to back, we’re followed by the non-suite guest.  Once they had a zero count of passengers on the ship, we were led down the escalator to the customs area.  We walked by a customs agent showing our passport photo’s and proceeded back up the escalator and onto the ship.  (Our new Sea Pass cards were given to us before leaving Michael’s Club).  All in all it was very painless and took no more than 20 minutes from leaving Michael’s Club to scanning our new Sea Pass cards by security as we re-entered the ship. 

[capsplace]

46 minutes ago, DaKahuna said:

I have not posted that. 

The Captain is Nikolas Christodoulakis

Cruise Director is Steve Gayda
The Captain’s Club Concierge team are Aldin, Chery, and Sofia. 

The Hotel Director is Clint Keli

Food and Beverage Director is Orlando Rosa

 

 

Thank you!

[Host Anne]

DaKahuna ~ first, thank you for your naval service.  We couldn't be enjoying all the things we do if it weren't for veterans like you!

 

Next, thanks for taking the time to share your journey with us.  We are on the Jan. 2 Reflection sailing and we're almost counting hours now.

 

Getting more excited every day....if that's possible!  Enjoy your next two cruises!!! And thanks again!

[DaKahuna]

47 minutes ago, Host Anne said:

DaKahuna ~ first, thank you for your naval service.  We couldn't be enjoying all the things we do if it weren't for veterans like you!

 

Next, thanks for taking the time to share your journey with us.  We are on the Jan. 2 Reflection sailing and we're almost counting hours now.

 

Getting more excited every day....if that's possible!  Enjoy your next two cruises!!! And thanks again!

You are very welcome.  
 

I am sure your cruise is going to be wonderful.  The crew onboard Reflection have been fantastic and have made it a pleasure for us to be here. 
 

[DaKahuna]

Today was a very ‘easy’ day.  After doing the B2B thing we went to our new stateroom where we were greeted by our Personal Retreat Host (I still prefer the term butler) who was the same as ladt cruise.  He has asked us if it would be okay for him to attend to us on our second leg and we told him that would be wonderful. He already know what we like and do not like and had already had Diet Tonic in the mini-fridge for my occasional vodka Tonic’s. 
 

This is the first time we have sailed in a Celebrity Suite and there are some first impression likes and dislikes. 
 

First and foremost- who ever thought it was a good idea to put a phone in that cramped bathroom, especially where it gets knocked off the hook so damn easily should have their head examined.  If we ever do a CS again, I am bringing duck tape.

 

I do like the balcony even if it is smaller yhan the aft S1.  Foot stools would be an added bonus. 
 

Having the bed in a separate room is nice but we have bumped into each other a couple of times already. 
 

A few photo’s 

 

 

[cricketts]

21 hours ago, DaKahuna said:

If you are dining in Luminae he will be your Sommelier. He’s the only Sommelier in Luminae.

I'm excited we'll have a great Sommelier! 🍷🍷

[cricketts]

14 hours ago, DaKahuna said:

Today was a very ‘easy’ day.  After doing the B2B thing we went to our new stateroom where we were greeted by our Personal Retreat Host (I still prefer the term butler) who was the same as ladt cruise.  He has asked us if it would be okay for him to attend to us on our second leg and we told him that would be wonderful. He already know what we like and do not like and had already had Diet Tonic in the mini-fridge for my occasional vodka Tonic’s. 
 

This is the first time we have sailed in a Celebrity Suite and there are some first impression likes and dislikes. 
 

First and foremost- who ever thought it was a good idea to put a phone in that cramped bathroom, especially where it gets knocked off the hook so damn easily should have their head examined.  If we ever do a CS again, I am bringing duck tape.

 

I do like the balcony even if it is smaller yhan the aft S1.  Foot stools would be an added bonus. 
 

Having the bed in a separate room is nice but we have bumped into each other a couple of times already. 
 

A few photo’s 

 

 

Thank you for all the great photos!!

[melbrook]

On 12/11/2021 at 12:09 AM, DaKahuna said:

As some of you may have come realize, I am southern born and southern bred.  As such I am very particular about typical southern dishes (see earlier comments on Luminae’s idea of buttermilk biscuits and sausage gravy). 
 

Tonight’s MDR menus listed “Spiced Louisiana Gumbo” as an appetizer.  As you can imagine there was no way in God’s green earth I was going to pass up trying this.  I am here to tell you this was the best Gumbo I have had outside of the Mobile to New Orleans corridor. The spice level was point on and the flavor was wonderful.  The fact that it brought a slight sweat to my brow speaks volumes. 
 

I also have to give praise once again to Siraz, our Sommelier, who paired it perfectly with a refreshing white wine.

 

 

 

I love this gumbo so much our server saves a bowl for me to have the next night as well.  It's thinner than traditional but spices are fantastic.   

[DaKahuna]

@Jim_Iain

 

I was wondering if I could ask you to send me an email at da.kahuna at gmail.com.  For some reason I am not able to see your signature. 
 

Edited December 12, 2021 by DaKahuna

[marieps]

I was on the December 4 sailing with John (although sadly we did not meet) and have just a few thoughts to add.

 

The 1-1 staff/crew-passenger ratio made for some of the best service I have experienced on =X=.  We sailed in our typical forward AQ cabin, and were fortunate to have Meriam as our attendant.  She had only 5 rooms, and was ever present and always happy to assist.  

     You folks are raving about Shiraz, but our Blu man Putu was outstanding.  My glass was never empty at dinner.  Limesh and Dmytro in the WCB were also wonderful, and no longer needed our cards after the first night.

        This is the first of 14 =X= cruises on which I experienced a pool butler meet me with towel in hand as I climbed from the pool, and be at the ready to set our chairs up when we picked our spot.  I'm going to be spoiled by the level of service we received.

        I inquired at Guest Relations about a couple of perks MGM Platinum members are promised on the MLife website.  One is an "entertainment tour."   I turns out, that partnership has been severely curtailed, but MGM's website isn't updated.  Despite this being none of =X='s fault, Frideny at GR took it upon himself to comp the very detailed "Behind the Scenes" tour for me...even getting the tour guide to open an extra spot on a full tour.  Simply outstanding.  On that tour I watched the gingerbread houses pictured in John's review being constructed.  I also saw the lunches being prepared for 62 crew in quarantine.  None ill, just preparing to join the ship after two weeks in isolation.

           Food in Blu was only so-so the first night, and waiter Param insisted we be completely candid about what was wrong.  That sealed it for us, and we requested him each night, along with Putu for wine.  As John reported, we could not designate OBC for them individually, so we used cash.  A guest we met used both MDR and Blu menus each night, and Param happily delivered them.  MDR and not Blu offered Wellington one night and carpaccio another.  Param's answer to any question about mixing menus was simple: "Why not?"

          One final thing:  both the app and paper forms allowed passengers to comment during the cruise, rather than just wait for the survey.  We commented on all the positives above, but also mentioned the loud music from Grand Foyer making the Martini Bar too noisy, and an issue I had in the gym.  Each one prompted a call from a department head eager to discuss our concerns.  Steve Gayda the CD called himself about the music.  We were really blown away.

           Enjoy Reflection, everyone.

 

Edited December 12, 2021 by marieps

[DaKahuna]

5 minutes ago, marieps said:

I was on the December 4 sailing with John (although sadly we did not meet) and have just a few thoughts to add.

 

The 1-1 staff/crew-passenger ratio made for some of the best service I have experienced on =X=.  We sailed in our typical forward AQ cabin, and were fortunate to have Meriam as our attendant.  She had only 5 rooms, and was ever present and always happy to assist.  

     You folks are raving about Shiraz, but our Blu man Putu was outstanding.  My glass was never empty at dinner.  Limesh and Dmytro in the WCB were also wonderful, and no longer needed our cards after the first night.

        This is the first of 14 =X= cruises on which I experienced a pool butler meet me with towel in hand as I climbed from the pool, and be at the ready to set our chairs up when we picked our spot.  I'm going to be spoiled by the level of service we received.

        I inquired at Guest Relations about a couple of perks MGM Platinum members are promised on the MLife website.  One is an "entertainment tour."   I turns out, that partnership has been severely curtailed, but MGM's website isn't updated.  Despite this being none of =X='s fault, Frideny at GR took it upon himself to comp the very detailed "Behind the Scenes" tour for me...even getting the tour guide to open an extra spot on a full tour.  Simply outstanding.  On that tour I watched the gingerbread houses pictured in John's review being constructed.  I also saw the lunches being prepared for 62 crew in quarantine.  None ill, just preparing to join the ship after two weeks in isolation.

           Food in Blu was only so-so the first night, and waiter Param insisted we be completely candid about what was wrong.  That sealed it for us, and we requested him each night, along with Putu for wine.  As John reported, we could not designate OBC for them individually, so we used cash.  A guest we met used both MDR and Blu menus each night, and Param happily delivered them.  MDR and not Blu offered Wellington one night and carpaccio another.  Param's answer to any question about mixing menus was simple: "Why not?"

          One final thing:  both the app and paper forms allowed passengers to comment during the cruise, rather than just wait for the survey.  We commented on all the positives above, but also mentioned the loud music from Grand Foyer making the Martini Bar too noisy, and an issue I had in the gym.  Each one prompted a call from a department head eager to discuss our concerns.  Steve Gayda the CD called himself about the music.  We were really blown away.

           Enjoy Reflection, everyone.

 

I am so sorry we did not meet.  I would have happily joined you at the WCB or Martini Bar.  Both are on my nightly list of places to visit.  
 

During a Future Cruise Presentation to suite guest it appears that Celebrity plans to start ramping up booking percentages to around 70 percent occupancy after the first of the year.  I am glad we were able to experience the ship at a lower occupancy but I also believe the level of service we are getting now will continue even as passenger numbers go up. 
 

[canderson]

50 minutes ago, DaKahuna said:

During a Future Cruise Presentation to suite guest it appears that Celebrity plans to start ramping up booking percentages to around 70 percent occupancy after the first of the year.

Unclear whether that's just PR to cover low bookings on some cruises or reality.

Our Constellation 'restart' B2B (5 + 10) was interesting.

 

The first leg (5) on 11/7/21 was already over 70% of double occupancy capacity (CD said 1550 at one point), though the second (10) on 11/12/21 was closer to 40%.

So I'm unsure whether it's  Celebrity that is controlling this or the cruising public and their willingness to book.

 

[marieps]

1 minute ago, canderson said:

Unclear whether that's just PR to cover low bookings on some cruises or reality.

Our Constellation 'restart' B2B (5 + 10) was interesting.

 

The first leg (5) on 11/7/21 was already over 70% of double occupancy capacity (CD said 1550 at one point), though the second (10) on 11/12/21 was closer to 40%.

So I'm unsure whether it's  Celebrity that is controlling this or the cruising public and their willingness to book.

 

Hi Earl,

 

Did you see a significant improvement in service when you went to 40% on the second leg?

[bandp407]

Thanks so much DaKahuna for taking us along for another week! DH & I sailed on the Nov 27th sailing & are having major cruise withdrawal!! 

 

May I ask a favor- If you pass the Passport bar sometime between 6:30 & around 9:30 or am in IL Secondo Bacio ( ocean view Cafe) please tell Ali the bartender that Tom & Paula say hello & we miss him!! We sent a photo to him through the Celebrity Engagement Center & hope they gave it to him. Also gave him a much deserved wonderful comments in the survey. . Many thanks!
 

Enjoy your 2nd week onboard! Wish we were there!
Tom & Paula