Since the restart, how are the Oceania bartenders?

[no1talks]

I do not mean how they are, mood-wise. I'm referring to professional skills.

 

I would hope the bartenders are at least knowledgeable enough to make the menu cocktails in a timely and uniform manner. Do you find this to be so, or is there noticeable variation in the taste of the same drink, made by different bartenders?

 

How about drinks not on the menu? Do you encounter many responses of, "I don't know that drink," when ordering a non-menu cocktail?

 

Why do I ask? Well, unlike many on this message board my wife and I do not cruise for the ports. We still work and cannot be away from our jobs long enough to sink our teeth into a multiweek, ports-first cruise.

 

Instead, we are all about the onboard experience, with an emphasis on quality and a "culture of yes" rather than being on a ship with a zillion things to do and friendly, but forgettable, service.

 

So, how about those bartenders? Thank you very much for sharing your experiences with this topic.

Edited June 17, 2023 by no1talks

[Flatbush Flyer]

12 minutes ago, no1talks said:

I do not mean how they are, mood-wise. I'm referring to professional skills.

 

I would hope the bartenders are at least knowledgeable enough to make the menu cocktails in a timely and uniform manner. Do you find this to be so, or is there noticeable variation in the taste of the same drink, made by different bartenders?

 

How about drinks not on the menu? Do you encounter many responses of, "I don't know that drink," when ordering a non-menu cocktail?

 

Why do I ask? Well, unlike many on this message board my wife and I do not cruise for the ports. We still work and cannot be away from our jobs long enough to sink our teeth into a multiweek, ports-first cruise.

 

Instead, we are all about the onboard experience, with an emphasis on quality and a "culture of yes" rather than being on a ship with a zillion things to do and friendly, but forgettable, service.

 

So, how about those bartenders? Thank you very much for sharing your experiences with this topic.

When we first started cruising with O (more than a decade ago), many of the bartenders were from Bali (collectively and lovingly referred to as the “Bali Boys”). And they pretty much all had attended some formal bartender prep program plus had land and/or cruise experience.

Today, the bar crew is far more diversified (though there are Bali Boys scattered across the fleet). Both among those vets and the newer hires as well, the knowledge of classic/staple cocktails is more than adequate. 
 

However, like the food prep, there’s O’s standards for popular cocktails and then there’s the real thing. Ask for an unspecified SideCar and you’ll get a mix of well brandy, triple sec and citrus mixer. 
 

And therein lies the challenge: if you want a “classic” like a true SideCar, you’ll need to be specific (until the barkeeps know you). For example, when we order a SideCar, it’s VSOP Cognac (Hennessy preferred), Cointreau and fresh squeezed lemon juice (ask nicely and they’ll do it for you; treat them well and they’ll squirrel away a small supply as well).

 
“How much does THAT cost?” you ask. For the most part, not a penny more than the well swill you’d get if you don’t make the “call.”

 

Remember that, unless it’s on the “top shelf” of Cognacs and Scotches (or the occasional “special” pour like Gunpowder Irish gin or El Tesoro Anejo Tequila) items like Bombay Sapphire Gin are readily available without an extra charge.

 

Now for the bad news: you will find some O bartenders stumped by some fairly standard cocktails for which O does not carry all the ingredients (Sazerac [which requires absinthe] and Aviation [which requires Creme de Violette] come to mind) or are only recently finding their way onto the menus of many cosmopolitan bars and lounges. Yes, ordering a “Corpse Reviver II” will get you a strange look.

 

All that said, I’ve found most (but not all) O barkeeps to be eager to learn not only the composition of, but also the back story for, “newer” (to them) items that are increasingly being requested.   

[avalong]

6 minutes ago, Flatbush Flyer said:

When we first started cruising with O (more than a decade ago), many of the bartenders were from Bali (collectively and lovingly referred to as the “Bali Boys”). And they pretty much all had attended some formal bartender prep program plus had land and/or cruise experience.

Today, the bar crew is far more diversified (though there are Bali Boys scattered across the fleet). Both among those vets and the newer hires as well, the knowledge of classic/staple cocktails is more than adequate. 
 

However, like the food prep, there’s O’s standards for popular cocktails and then there’s the real thing. Ask for an unspecified SideCar and you’ll get a mix of well brandy, triple sec and citrus mixer. 
 

And therein lies the challenge: if you want a “classic” like a true SideCar, you’ll need to be specific (until the barkeeps know you). For example, when we order a SideCar, it’s VSOP Cognac (Hennessy preferred), Cointreau and fresh squeezed lemon juice (ask nicely and they’ll do it for you; treat them well and they’ll squirrel away a small supply as well).

 
“How much does THAT cost?” you ask. For the most part, not a penny more than the well swill you’d get if you don’t make the “call.”

 

Remember that, unless it’s on the “top shelf” of Cognacs and Scotches (or the occasional “special” pour like Gunpowder Irish gin or El Tesoro Anejo Tequila) ite like Bombay Sapphirmse Gin are readily available without an extra charge.

 

Now for the bad news: you will find some O bartenders stumped by some fairly standard cocktails for which O does not carry all the ingredients (Sazerac [which requires absinthe] and Aviation [which requires Creme de Violette] come to mind) or are only recently finding their way onto the menus of many cosmopolitan bars and lounges. Yes, ordering a “Corpse Reviver II” will get you a strange look.

 

All that said, I’ve found most (but not all) O barkeeps to be eager to learn not only the composition of, but also the back story for, “newer” (to them) items that are increasingly being requested.   

Are you sure? I could swear my Sapphire martini cost more than a well martini.

[Flatbush Flyer]

57 minutes ago, avalong said:

Are you sure? I could swear my Sapphire martini cost more than a well martini.

Never been charged extra for Sapphire (nor Hendricks). Gunpowder, however, is an upcharge (and worth it).

[HaveDogWillTravel]

14 hours ago, no1talks said:

I'm referring to professional skills.

We sailed this March on Riviera. We ordered martinis on 3 separate evenings from 3 different bars, Horizon, Casino & Martini bars. Each time it came to us in a margarita glass.  It was really weird and we did not care for this presentation.  I asked it to be changed once into the correct glass so I know they had them. 

[Wynterwynd]

Squeezing lemons for sidecars as I write. My absolute favorite but only with fresh lemon juice.  I’ve never ordered one on board but I will give it a try next month.

[Flatbush Flyer]

2 hours ago, Wynterwynd said:

Squeezing lemons for sidecars as I write. My absolute favorite but only with fresh lemon juice.  I’ve never ordered one on board but I will give it a try next month.

I think I’ll join you.

[cruisemom42]

On 6/17/2023 at 6:54 PM, Flatbush Flyer said:

you will find some O bartenders stumped by some fairly standard cocktails for which O does not carry all the ingredients (Sazerac [which requires absinthe]

 

So they can't make a Sazerac? 😕  

[Flatbush Flyer]

1 minute ago, cruisemom42 said:

 

So they can't make a Sazerac? 😕  

They don’t historically stock absinthe (though with the new bar menu, maybe). They have had Peychaud’s bitters on occasion. I’ve occasionally brought a little atomizer with the absinthe and that works.

[cruisemom42]

4 minutes ago, Flatbush Flyer said:

They don’t historically stock absinthe (though with the new bar menu, maybe). They have had Peychaud’s bitters on occasion. I’ve occasionally brought a little atomizer with the absinthe and that works.

 

Now that's an interesting thought. Might have to look into atomizers... 🤔

 

Is there a standard list of O cocktails posted somewhere?

[AMHuntFerry]

8 minutes ago, cruisemom42 said:

 

Now that's an interesting thought. Might have to look into atomizers... 🤔

 

Is there a standard list of O cocktails posted somewhere?

Here you go!