Just off the OOsterdam

[Seacruise]

Well I last cruised in July for two weeks on the Veendam. So I thought I was up on the latest changes, wrong.....

Now the Oosterdam just switched to no trays in the Lido on this last cruise. I think it is good while others don't. This was done I was told for several reasons the main one was to speed up the lines. It worked in my opinion. It also stops people moving their tray along and "loading" their plate up with as much as they can and only eating half of it. Their were smaller portions being taken and I am sure not as much food waste. Tables are pre-set with cutlery in napkins so this isn't a worry. Stewards will still assit those to tables with their food.

 

Now Cabin Stewards have had a huge increase in Cabins they must clean. I found out this took effect on October 4th I was told. They have an assistant now (they did before on the Veendam in July) and our Steward had 27 cabins Could be as low as 21 I was told) to look after. They now do one major clean during the day and hen do a light touch-up before bed when they do the Towel Animal and the Pillow Treat.

Your cabin may not get cleaned till 3:00PM due to the new work load. Our Cabin Steward looked like a walking Zombie for the last two days.

I had a frank discussion with one of the room Inspectors yesterday and he was saying that something has to give. The day of Fruit Baskets in the cabin are pretty much gone unless you "ask" your Steward for the forum to fill out and then they will bring it to you.

 

I also found out there is a mini revolt within HAL with cruise Directors as they have a new Manager in head office and our CD quit last week and our new one (Jason V) joined our Ship on Nov 15 to find out he will be leaving HAL in 3 weeks.

 

There was not much to do on board for the first 2 days and things picked up slightly and then yesterday was more or less back to normal.

 

Who knows but the word I kept hearing on board the changes are coming down the pipe from Carnival. This can't be good.

Phil

[jhannah]

Even 21 seems like a load. Has anyone else seen this high number?

[RedmondCruiser]

On the Ryndam they had two stewards working and though I do not know how many rooms they had to clean they did seem to be cleaning rooms way down the corridor. One steward can do 14 standard rooms without too much difficulty so two stewards doing 21 or more may not be out of the questions.

No trays, in my opinion, is a big mistake. At breakfast the cook would say "hot plate" and it was. How you can carry that off to a table might prove to be difficult.

Everyone also wants to blame Carnival. Carnival does not interfere with the individual lines and decisions made come from Seattle and not Miami.

[Kolleen]

Interesting. Who was your CD that left? Why is Jason V leaving? Just curious.

[rplc882]

Phil,

You say you just came off the Oosterdam? Tell me it isnt so that Erik quit!..We were on the Nov 8th sailing and it was our 2nd cruise with Erik and enjoy his up beat attitude greatly. I did see what you are talking about the assistant cabin steward, I know those guys work long hours and our 2 were great and were tipped accordingly by us to show our appreciation. Yes the trays were gone and triffic did move quicker and I did see stewards assisting cruisers who needed help so it may work out.

Rex

[spcl4cs_gal]

I also found out there is a mini revolt within HAL with cruise Directors as they have a new Manager in head office and our CD quit last week and our new one (Jason V) joined our Ship on Nov 15 to find out he will be leaving HAL in 3 weeks.

 

Jason V (Venner?) will be leaving HAL in 3 weeks or just leaving the O'dam? I was hoping that he would be our CD on the WE in March so hope he is not leaving the company. :(

[Jemima]

Since there are now two stewards for the larger number of cabins, that doesn't increase the average number per steward. I'd think it would actually work better. The cleaning is planned so that they start in the morning and finish in the afternoon. When a cabin is cleaned depends on the location. If your cabin is first in the chain of cabins, it will be cleaned first in the morning, but it will be cleaned later in the day if it is towards the end. This was the explanation given by the hotel manager on the Veendam this summer at a meeting for a few invited passengers. (No idea why we were invited.)

We had no problem with this as the cabin was cleaned well each day. We were also able to find our steward easily during the day to give him laundry or request something.

[iceman93]

I sailed the Oosterdam October 18 - November 1. I don't know if the number of cabins the stewards take care of has gone up, but it seems like "one heavy clean and an evening touch-up" has always been the case, and on this cruise my cabin stewards didn't seem any more overworked than they've always been.

 

Regarding the Lido, I assume the OP is referring to dinner, as they most certainly had trays at lunch. I didn't eat any breakfasts or dinners in the Lido, so I can't comment on that. I did think in recent years that HAL has been trying to "spruce up" the evening dining experience at the Lido with linens, servers, etc. That could explain the no-tray policy.

 

Regarding CD Eric, the hotel manager told me that he has the highest ratings of any CD fleet-wide so he was soon being reassigned to another ship that's had problems in that area. Made perfect sense to me, and I was pleased to find that his charming fiancee (who is an entertainer on the Oosterdam) was being allowed to change ships with him.

[spcl4cs_gal]

Who is CD Eric?

[Gator83]

Hi,

 

Can you please tell me if the Master Chef Night in the dining room was the last night of the cruise? I am looking to book the PG on that night on my 12/13 cruise.

 

Thank you

[localady]

I was also on the Oosterdam this week.

Yes, sadly, Jason Venner is leaving HAL in a couple weeks. He will be missed as he really is a delightfully funny CD.

Our stewards had more cabins but also have a helper. I agree it was long hours but I have to say our cabin was always spotless and our cabin done up by 11:00am, usually earlier.

I found the ship to have changed, but in my opinion mostly for the positive. I met HAL's first female Hotel Manager this week, and found her to be very friendly and visible. She was everywhere on the ship, from embarkation to debarkation. The crew seems to like her very much.

The Culinary program has expanded a great deal and featured many mexican recipes (as we where on a Mex Riviera cruise) as well as a program for chocolate lovers and they also offered a kids program of cookie making.

There are also new programs dealing with digital photography offered and the party planner also. Some programs maybe more minimal but many new programs are being instituted.

The Pinnacle offered the new menu and we found it to be great. Offerings such as lobster tails and Surf and Turf are marvelous new dishes.

HAL is changing things but I like a good deal of the changes I see. Programs change as cruise lines and cruise line passengers change.

P.S. Lobster tails were served in the main dining room per usual. I do admit I miss the Oysters Rockefeller!

[travelmatron]

We were on the Oosterdam last week (Nov. 8-15). Chef's night was the last night. There were no trays in the Lido during breakfast or lunch.

[localady]

Hi,

 

Can you please tell me if the Master Chef Night in the dining room was the last night of the cruise? I am looking to book the PG on that night on my 12/13 cruise.

 

Thank you

 

The Master Chef dinner was held on the last night of the cruise. Amazingly, I really got the feeling that the dining staff really enjoy it, they appeared to have alot of fun with it.

[localady]

I sailed the Oosterdam October 18 - November 1. I don't know if the number of cabins the stewards take care of has gone up, but it seems like "one heavy clean and an evening touch-up" has always been the case, and on this cruise my cabin stewards didn't seem any more overworked than they've always been.

 

Regarding the Lido, I assume the OP is referring to dinner, as they most certainly had trays at lunch. I didn't eat any breakfasts or dinners in the Lido, so I can't comment on that. I did think in recent years that HAL has been trying to "spruce up" the evening dining experience at the Lido with linens, servers, etc. That could explain the no-tray policy.

 

 

The Op was correct that there are no trays in the Lido at any time, breakfast and lunch included.

I think it is a fine idea as it saves a great deal of energy used to continually wash the trays. Additionally, people are less likely to load up on food they might not eat. I know I found it to be very true in my case! :rolleyes: :D

[FoxyTerrier]

Who is CD Eric?

 

Eric Holland - how fiitting of a last name. :D

[hammybee]

Cabins on any ship/cruise line sell for as much as the market will bear.

 

Travel is discretionary and people are are increasingly avoiding discretionary spending. Look at any online seller of cruises to see 65-75% discounts on many cruises in hyper-competitive markets, like Mexico.

 

I suspect onboard spending is way off. Who really needs any of the stuff that is sold onboard? And that includes the big time revenue generating Art Auctions. Who needs the casino when the stock/housing markets have turned into the greatest casino of all? Why pop for a shore excursion when a walk around town will do?

 

I also suspect more passengers are rationalizing removing the Hotel Service Charge or not tipping above and beyond as they once did.

 

All of this does not bode well for the cruise industry who, like most business models, took a "build them and they will come" approach.

 

I have no doubt that most, if not all, cruise lines are fighting for survival, right now. It is not possible to sell fewer cabins at less yeild and offer the same experience. Something has to give.

 

Airlines, hotels, retail and most businesses are dancing as fast as they can to reduce costs to keep people coming in the door. In a blink, tens of thousands of jobs are being eliminated, each week, in almost every sector as business tries to survive. And this means those who remain employed are expected to pick up the slack. And it means the product being sold will evolve to the price the consumer is willing and able to pay.

[hammybee]

 

Now the Oosterdam just switched to no trays in the Lido on this last cruise. I think it is good while others don't. This was done I was told for several reasons the main one was to speed up the lines. It worked in my opinion. It also stops people moving their tray along and "loading" their plate up with as much as they can and only eating half of it. Their were smaller portions being taken and I am sure not as much food waste. Tables are pre-set with cutlery in napkins so this isn't a worry. Stewards will still assit those to tables with their food. Phil

 

I have read the occasional and similar report on the message boards of all the mass marketed cruise lines. The act of eliminating trays means:

 

No one has to wash/sanitize them.

Less water/soap is used.

No one has to transport/stack them.

People take less food.

Less food is wasted.

Lines move quicker.

No one needs to roam and remove trays from tables as passengers unload their dishes onto their tables.

[iancal]

This would make sense. We were on the Westerdam last Feb. Our cabin was NEVER made up until noon, sometimes 1 PM. It was refreshed once later in the day while we were at dinner. I did not mind, but DW did not particularly like it. I gave up trying to find the steward, so rather than phone for ice we just helped ourself to the ice machine..

[hammybee]

This would make sense. We were on the Westerdam last Feb. Our cabin was NEVER made up until noon, sometimes 1 PM. It was refreshed once later in the day while we were at dinner. I did not mind, but DW did not particularly like it. I gave up trying to find the steward, so rather than phone for ice we just helped ourself to the ice machine..

 

 

Over the years, we have been in the last position to be cleaned/refreshed on many cruises, many different cruise lines. The cabin would not be made up till 1-2- and even 3:00P.M. I think much also depends on the amount of work any given cabin in the line requires.

 

Someone has to be last in line.

[mancunian]

I'm sure it is done for good reasons, but wonder if it will end up more dangerous. I cannot envisage carrying a bowl of soup plus a plate with a bread roll (actually not keen on the idea of carrying a bowl of soup without a tray really). So I would need to get the bowl of soup, then wander off to get the roll, then the drink and then later in the meal to get some fruit. The passengers will be moving round much more with this system. I also agree with the person who mentioned hot plates. As I say could be dangerous and more plates dropped.

[rplc882]

Thanks FoxyTerrier, drew a blank on Eric's last name the other day. He was CD on our 1st cruise last year and we thought he was great and to our surprise he had moved over to the Oosterdam. Was lad to see him onboard along with his fiance. No doubt to me why he is ranked at the top of HAL's CD's.

[jimgev]

I'm sure it is done for good reasons, but wonder if it will end up more dangerous. I cannot envisage carrying a bowl of soup plus a plate with a bread roll (actually not keen on the idea of carrying a bowl of soup without a tray really). So I would need to get the bowl of soup, then wander off to get the roll, then the drink and then later in the meal to get some fruit. The passengers will be moving round much more with this system. I also agree with the person who mentioned hot plates. As I say could be dangerous and more plates dropped.

I, also, was on the most recent Oosterdam cruise. I never saw any of these potential problems at the Lido. Things actually seems to go quicker and smoother without having trays. Whenever a person was uncomfortable carryong their plates, there was alway someone to help them.

[localady]

I, also, was on the most recent Oosterdam cruise. I never saw any of these potential problems at the Lido. Things actually seems to go quicker and smoother without having trays. Whenever a person was uncomfortable carryong their plates, there was alway someone to help them.

 

Jim- That was my experience also. Frankly I see it as a nice cost reduction with no real loss to the pax and a "green" adjustment to boot!! ;) :D

[Seacruise]

I had planned to post earlier and not appear as a post and run and not respond but I had several fires to put out with my own webpage that occurred while I was gone.

 

I do like the idea of no trays in the Lido. I found in July a wait time most days of 20 minutes on the Veendam for breakfast mainly but also for lunch. I can say I didn't take as much food as I would have otherwise and in the end I didn't put any weight on.

 

What I was told by house keeping is it is between 21-27 cabins that Stewards have now depending where they are on the ship. I suspect Cat SS etc Stewards don't get this number.

 

I also found out in the dinning room Stewards now have gone from 18 passengers to 24-26 I was told. What this has done is less time to talk to your Steward and for him to really get to know you. It has also eliminated little things such as having your lobster tail cut out of the shell by him or his assistant.

It also is causing them to hurry a little more than they would like and in turn a Prawn Cocktail was dropped on the table in front of me and landed in my lap on the first Formal night. Thank goodness for napkins. I have never seen a table steward so worried that I would freak out and run to the dinning room manager. He kept asking me all night if I was okay. I said to him as soon as it happened that accidents happen and don't worry about it. He said in the 8 years of waiting on tables this was the first time this had ever happened.

 

In the case of our Cabin Steward he was in such a hurry one night he forgot to leave our chocolate on the bed. As I said in my first post that something is going to have to give for them to get everything done in the alloted time in my case it was my chocolate.

 

I have to say though one of the changes made recently was a new Manager in head office for on board entertainment and as I understand it he came from Caesars Palace in Las Vegas. I must say this was one cruise in along time that I really liked the entertainment.

 

Phil

[Azllama]

We just got off the Oosterdam this past weekend also,I miss the trays in the dinning room,nothing like a "hot plate" to wake you up in the morning!! There are better ways to control your weight gain,then no trays!And its the poor layout of the lido area that slows things down,not "the trays".And as far as being "green and saving energy",the heat off the exhaust from the ships engine heats the water.As far was waiters there to help you,I only saw this one time,the rest of the time they were cleaning table tops.We had cabin SZ 6117. The "alcove" made by how the cabin "sticks out" was a great seating area!And yes it will get windy,others have asked about this.I would still take this cabin anytime.When seated out on the balcony,your view is like being on the "docking bridge" that the captain uses,it was great!!!

Did not care for the new CD.Enjoyed the cooking classes.Too bad the computers went down,during disbarkcation,made for a "interesting morning. This was our 3rd cruise on HAL.We have done 8 cruises total.Enjoyed the time on the water,but till all the changes that "might be coming" are made,I think it will be a while before we cruise again.

AZllama