Live from Quest, Barcelona to Montreal, July 22 to August 29

[kjbacon]

13 hours ago, saminina said:

Did you notice English bacon on the breakfast buffet?   Anyone care to respond?   It was missing on last SB cruise and was figuring (wishing and hoping) it was a temporary supply issue.

 

Cooked to order eggs always available.

 

Did you drink orange juice?

Yes, English Bacon daily. While cooked to order eggs were available, it took much too long and they were usually not correct. Nope, not a juice drinker.

 

12 hours ago, travel4b said:

At this point the highs and the lows of this cruise have been well documented, and quite fairly by kjbacon based on my experiences onboard since Dover.  You mentioned that you have been on two previous post-Covid cruises - on Regent and Oceania - that were fine.  Not to excuse the lapses but I do wonder how full those cruises were.  I say that because we have also been on two post-Covid cruises that were wonderful.  However, they were both on Seabourn and sailed only half full.  Just a thought.  In any case, I feel most sorry for the veteran crew members onboard, who are well aware of the problems, are working incredibly hard, but can only do so much to compensate for the large number of inexperienced crew they have had to work alongside.  I know from numerous personal conversations that they are very proud of the Seabourn brand.  While they would never say so, I’m sure they have found this to be a painful voyage as they do truly care about their family of passengers.   

That’s a fair question and the accurate answer is that I don’t know for sure how full the other cruises were. I don’t think either were full and my impression is that the Oceania cruise was more full than the Regent cruise. 
 

The first leg of this cruise was about two thirds as full as this leg and the increase made the “challenged” service become flat out bad service.

 

We became rather well acquainted with a couple of long time crew members who are mortified with this situation.

 

12 hours ago, SLSD said:

I would be quite interested in the answer to your questions.  Is it possible that SB is behind the eight ball in training new crew and that other luxury or premium cruise lines have done a batter job?  I think guest capacity may be a factor--but everyone does expect the full SB experience no matter the numbers on board.  I think this is a tough time--and perhaps an uneven time depending on where you find yourself.  We don't have side by side real times comparisons, and even if we did, we would be comparing different circumstances.  I know what all of us hope for is a return to all SB ships giving top quality service and cuisine as well as stellar entertainment all of the time.  

 

One thing I have noticed is the expectation for variety in cuisine.  Since I am not someone who would be considered food-centric, I will have to depend on others to clue me in as to whether SB has ever measured up when it comes to cuisine.  Also, does it matter  if a ship is 400+ or 700+ passengers?  Should both be held to the same standard when it comes to variety of food offered?  I don't know the answer to this question.  I am just asking. 

It’s hard to say for certain. It seems to me that the understaffing affected the quality of the food and darn near eliminated the option of ordering at breakfast which affected the variety of food.

 

The understaffing was an actual situation acknowledged and apologized for by everyone from the Captain on down. This was never my opinion.

 

The larger small ships that we prefer, Oceania and Regent, have more restaurants and more varied restaurants with a dedicated steakhouse, French restaurant, Italian restaurant, and Asian fusion restaurant in addition to the main restaurant. 
 

We are going to give SB one more try before making our final decision. If you actually read this thread, you will see that we appreciated many of the things that SB does so well. Speaking of which, I had to have that signature caviar plate one more time and it was just as good as the first one I had.

 

From word one, I said that SB knew how to throw a party and last nights farewell party was fabulous.

 

 

 

Two groups of entertainers deserve my shoutout. The trio, Trilogy, entertained us most evenings at cocktail hour in the club on 5 with great tunes and plenty of variety. Chelsea, the lead singer has a fantastic voice, especially outdoors where she can let loose and belt!

 

The Seabourn Singers are the most talented troup I’ve ever seen on a ship. Their voices are absolutely Broadway level quality and they can do rock and opera as well as show tunes. They’ve brought me to tears twice with their talent and passion.

 

 

 

 

May we all enjoy fair winds and following seas!

[Mr Luxury]

Perhaps you could ask the entertainment staff to work in the kitchen 😁

 

Try the Encore as I had a wonderful two weeks in August and couldn't fault the food or service.

[SLSD]

kjbacon,  I did read the entire thread and saw all of your positive comments as well.  It appears that it was cuisine and service concerning food that was sub standard while most other aspects of your Seabourn experience were positive.  

[kjbacon]

2 hours ago, SLSD said:

kjbacon,  I did read the entire thread and saw all of your positive comments as well.  It appears that it was cuisine and service concerning food that was sub standard while most other aspects of your Seabourn experience were positive.  

I am so sorry! While I was actually directing that comment to a couple other people on the thread, it does read like it was directed at you. It wasn’t! You have always been gracious and I have appreciated your input.

[fdnycruiser]

KJbacon, I’ve been reading this thread since it’s inception. Thank you for the honest appraisal of both the good , the bad and the ugly. BTW, what was on the menu for Canadian night last night in the Collanade ?  Thanks again, and safe travels 

[SLSD]

1 hour ago, kjbacon said:

I am so sorry! While I was actually directing that comment to a couple other people on the thread, it does read like it was directed at you. It wasn’t! You have always been gracious and I have appreciated your input.

I read your report carefully as we are constantly assessing when we might resume cruising.  We prefer Ovation and Encore (unlike many others), but still have concerns about getting quarantined for Covid and understaffing and the issues that brings.  We'll probably stick our toes back in the water in 2023.  I enjoyed your report, recognizing that you have some priorities which we don't have--and we probably have some which are not on your radar screen.  

Edited August 29, 2022 by SLSD

[kjbacon]

1 hour ago, fdnycruiser said:

KJbacon, I’ve been reading this thread since it’s inception. Thank you for the honest appraisal of both the good , the bad and the ugly. BTW, what was on the menu for Canadian night last night in the Collanade ?  Thanks again, and safe travels 

Doubtful that I will remember it all but happy to try! The free flowing drinks at the party didn’t help.

 

Beef bourguignon, Poutine, lobster Mac and cheese, bouillabaisse, broccoli, filet mignon roast at the carving station, lots of salads and desserts. It was very good. Today, we are on the straight and narrow!

[Covepointcruiser]

Why can’t you cancel (kjbacon) your next cruise on Seabourn?    If we were as unhappy as you with the service and food options we would look for another cruise line and not waste our time no money.   Many of your complaints about the Collonade are not solvable.   If you order breakfast it will take some time to get your cooked to order breakfast.    Except for the specials, breakfast foods are standard and do not vary.   If I was on a ship for over a month I would get bored with the food and the ship.   Hope you will enjoy sailing on other lines.

[kjbacon]

2 hours ago, Covepointcruiser said:

Why can’t you cancel (kjbacon) your next cruise on Seabourn?    If we were as unhappy as you with the service and food options we would look for another cruise line and not waste our time no money.   Many of your complaints about the Collonade are not solvable.   If you order breakfast it will take some time to get your cooked to order breakfast.    Except for the specials, breakfast foods are standard and do not vary.   If I was on a ship for over a month I would get bored with the food and the ship.   Hope you will enjoy sailing on other lines.

If you read the thread, you will find the answers to all of your questions.

[SLSD]

KJbacon, As I recall, you and your husband have been given future cruise credits for the days you were quarantined.  Do I have that right?  If so, I suggest that. you try Ovation.  There is a Sushi restaurant, a much larger TK Grill and a lovely bar outside of the TK Grill.  This will be a bit more variety for you.  I prefer Ovation and Encore to the smaller ships.  

[rkacruiser]

10 hours ago, kjbacon said:

Speaking of which, I had to have that signature caviar plate one more time and it was just as good as the first one I had.

 

One reason why I enjoy cruising as much as I do.  Such a treat is not part of my daily existence.

 

Thank you so very much, kjbaon, for your posts, your photos, and your evaluation of the service and experiences that you have had.  It's been a very informative "journey" for me.  

[rkacruiser]

23 hours ago, marazul said:

On our June cruise we met a number of crew that were new to Seabourn.  The common remark was that they had been trying for a long time to get hired by SB but only recently they had the opportunity.  They said training was hard.

 

I wonder where and what company trains the Seabourn crew when they are initially hired.  HAL has a school in Indonesia as well as the Philippines for their crew.  I wonder if Seabourn also uses those facilities.  And, a definite yes, from what the crew have told to me, the training is hard and some are not successful and are let go.

 

On 8/28/2022 at 9:19 AM, Wendy The Wanderer said:

Don't know the restaurant, but the cuisine in both Montreal and QC can be something quite extraordinary.  So it's pricey, but might be worth it.

 

Don't recall the name, but there was a small French restaurant within Fairmont Queen Elizabeth Hotel in Montreal that was elegant, service and food were excellent, and was expensive.  But, worth it.  

[sfvoyage]

26 minutes ago, rkacruiser said:

I wonder where and what company trains the Seabourn crew when they are initially hired.  HAL has a school in Indonesia as well as the Philippines for their crew.  I wonder if Seabourn also uses those facilities.  And, a definite yes, from what the crew have told to me, the training is hard and some are not successful and are let go.

 

New hires get classroom training from a corporate trainer on a ship, and then they are released to work.  They wear the same uniform and badge, and pre-covid, most of them are so carefully selected and well trained that I wouldn't be able to identify them apart from the experienced crew.

Edited August 29, 2022 by sfvoyage

[travel4b]

3 hours ago, sfvoyage said:

 

New hires get classroom training from a corporate trainer on a ship, and then they are released to work.  They wear the same uniform and badge, and pre-covid, most of them are so carefully selected and well trained that I wouldn't be able to identify them apart from the experienced crew.

I’m not so sure how this squares with what I heard and saw onboard. Per our sit down early on with the HD, Seabourn has only recently restarted Seabourn Academy (not something I had ever even heard of) but there have only been a small handful of graduates. In addition there were numerous waiters that were spending their first night on Seabourn. I’m not sure what training they may have had prior to boarding. There certainly weren’t enough veteran crew members to properly mentor them.  

[sfvoyage]

41 minutes ago, travel4b said:

I’m not so sure how this squares with what I heard and saw onboard. Per our sit down early on with the HD, Seabourn has only recently restarted Seabourn Academy (not something I had ever even heard of) but there have only been a small handful of graduates. In addition there were numerous waiters that were spending their first night on Seabourn. I’m not sure what training they may have had prior to boarding. There certainly weren’t enough veteran crew members to properly mentor them.  

What I wrote was based on what was told and observed pre-covid.  Things have likely changed in these desperate and difficult times.  (Also, pre-covid, it's possible they could have had some preliminary training prior to the classroom training on board.  I didn't specifically ask about that.  Whatever...)

[rkacruiser]

18 hours ago, sfvoyage said:

(Also, pre-covid, it's possible they could have had some preliminary training prior to the classroom training on board.  I didn't specifically ask about that.

 

I suspect you may be like me from the standpoint that after I have learned something by speaking with an Officer, I think of other things that I wish I could have asked.  

 

19 hours ago, travel4b said:

Seabourn has only recently restarted Seabourn Academy (not something I had ever even heard of) but there have only been a small handful of graduates.

 

I had heard of this pre-Covid, but, no details.  Can't help but think that this is the same training place that HAL uses, just a different name.

[conchyjoe]

On 8/29/2022 at 11:07 AM, kjbacon said:

Doubtful that I will remember it all but happy to try! The free flowing drinks at the party didn’t help.

 

Beef bourguignon, Poutine, lobster Mac and cheese, bouillabaisse, broccoli, filet mignon roast at the carving station, lots of salads and desserts. It was very good. Today, we are on the straight and narrow!

No Goose ??  Only ever eaten it on SB or SS but it was delicious!

 

[kjbacon]

13 hours ago, conchyjoe said:

No Goose ??  Only ever eaten it on SB or SS but it was delicious!

 

No, no goose, not that night or any other of the 38 nights. 

[lincslady]

Never had goose on a Seabourn ship - unless we are talking vodka?

[kjbacon]

22 minutes ago, lincslady said:

Never had goose on a Seabourn ship - unless we are talking vodka?

Now that you mention it …

[rkacruiser]

10 hours ago, kjbacon said:

goose, 

 

Goose was on a Christmas menu on one HAL cruise.  I tried it.  My digestive system did not appreciate it!  

[conchyjoe]

On 9/5/2022 at 6:14 AM, kjbacon said:

No, no goose, not that night or any other of the 38 nights. 

 

On 9/5/2022 at 5:00 PM, rkacruiser said:

 

Goose was on a Christmas menu on one HAL cruise.  I tried it.  My digestive system did not appreciate it!  

 

On 9/5/2022 at 6:14 AM, kjbacon said:

No, no goose, not that night or any other of the 38 nights. 

It’s like a cross between duck and chicken. I really enjoyed it, but the fat content is quite high which may give some people with sensitive gall bladders some problems.

Rarely see it on any menus so I was interested to try. Will try anything once!

[Fletcher]

6 hours ago, conchyjoe said:

 

 

It’s like a cross between duck and chicken. I really enjoyed it, but the fat content is quite high which may give some people with sensitive gall bladders some problems.

Rarely see it on any menus so I was interested to try. Will try anything once!

I've cooked it a few times, as a roast for Christmas served with red cabbage and apple sauce.  It is not an economical bird but if cooked properly it is fabulous.  Almost all the fat runs out during cooking - and that makes wonderful fat for cooking potatoes - and the skin crisps up beautifully.  Ideally you need pink flesh and crisp skin and that's hard to achieve.  Unlike turkey or chicken, it's not great the next day so I have turned it into a risotto.  Never buy a goose from a supermarket as the packaging destroys it by making he skin wet and sweaty.  We have a farm two miles up the road which specialises in them - - but I'm on a cruise ship this Christmas!

[kjbacon]

Had Roast Goose on the Regent explorer last Christmas and it was delicious. If you like duck, you’ll probably like goose.

[rkacruiser]

On 9/6/2022 at 9:20 PM, conchyjoe said:

but the fat content is quite high which may give some people with sensitive gall bladders some problems.

 

No issue with my Gall Bladder, but, I did find it too greasy for my digestive system to enjoy.

 

On 9/7/2022 at 3:25 AM, Fletcher said:

if cooked properly it is fabulous.  Almost all the fat runs out during cooking - and that makes wonderful fat for cooking potatoes

 

Probably was the problem with what I was served.  Using that fat for frying potatoes:  Yum!  I'd like to try that.

 

On 9/7/2022 at 12:53 PM, kjbacon said:

If you like duck, you’ll probably like goose.

 

I do like duck without issue.