– Avalon Myanmar – Myanmar River Cruise – April 2017
*Azamara Club Cruises – Azamara Journey – Singapore to Dubai (April 8, 2018)
* Azamara Quest – Southeast Asia and Japan (February 2015)
– How Close to Luxury Can Celebrity’s Smallest Ship Get? – Part I
– How Close to Luxury Can Celebrity’s Smallest Ship Get? Part II
– How Close to Luxury Can Celebrity’s Smallest Ship Get? Part III
– How Close to Luxury Can Celebrity’s Smallest Ship Get? Part IV
– How Close to Luxury Can Celebrity’s Smallest Ship Get? – Some Final Observations and Thoughts
– The Prologue to the Travelogue
– The Adventure Begins…With a Bump or Two
– Settling In Made Easy
– Luxury Touches Here, There and OK, Not, Everywhere…But There Are Lots of Them!
– Asian Flair Onboard and On Shore
– Private Tours, Israel and Conflicts in Perceptions and Perspective
Celebrity Equinox 2009 – Egypt…Impressive and Depressing
– Dining With the Captain and the Reidel Wine Seminar
– The Last Dinner (Tuscan Grille) and Disembarkation
– What Happens When A Class Act Meets Highly Discounted Cruise Fare
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part I
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part II
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part III
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part IV (Food & Wine!)
– Princess Cruises Doesn’t Treat You Like Royalty; Celebrity Cruises Does! Which is a Better Value for the Upscale Cruise Guest? Part I
– Celebrity Silhouette vs. -Royal Princess – Which Is A Better Value For The Upscale Cruise Guest? Part II: The Standard Veranda Staterooms
– Celebrity Silhouette vs. Royal Princess – Which Is A Better Value For The Upscale Cruise Guest? Part III: Treating You Right From The Start
– Celebrity Silhouette vs. Royal Princess – Which Is A Better Value For The Upscale Cruise Guest? Part IV: The Wine Lists Speak Volumes (As Do The Beverage Packages)
Regent Seven Seas Voyager – August 2017
– Italy and Corisca 2014 – Part I
– Italy and Corisca 2014 – Part II (Getting There, The Stateroom and First Impressions)
– Italy and Corisca 2014 – Part III (“You Can’t Teach Five Star Service” and Bonafacio, Corsica)
– Italy and Corisca 2014 – Part IV (Calvi, Monaco, Portofino, Porto Azzurro…and Stale Bread)
– Italy and Corisca 2014 – Part V (My Last Day…and How The Chef’s Team Makes It Happen)
There has been a bit of a discussion in some of my recent posts about Regent and my appreciation of the start of what appears to be significant changes. Some have felt my comments are nit-picking (my words) or “negative”.
Today I read the most recent post on the Seabourn Odyssey blog and have copied a good bit of it here, to show that nit-picking is, in fact, a good thing when your desire is to have the best of the best; not the average marketed to be the best (which I am hopefully going to be able to say is the “Old Regent” way vs. the “New Regent/Old Radisson” way.)
Adam Snitzer, Vice President of Marketing for Yachts of Seabourn, reports from the Miami headquarters as the Seabourn Odyssey build takes on yet another form. “I’m often stunned by the number of details that need to be covered when bringing out a new Seabourn yacht. And, I’m always amazed by the intense focus the hotel operations team put on all of those innumerable details.
Take menus, for example (not the actual decisions about which dishes to serve. That will be the subject of another blog post.) I was recently in a meeting where the hotel operations team was presenting their vision of how the menus should look – the sort of paper they would be printed on, the number of pages, the size, and the covers. The options are dizzying.
There are literally hundreds of different colors and textures of leather for menu covers. And, with the variety of the dining venues on Odyssey, there’s also a desire to “mix things up a bit” from restaurant to restaurant. So some of the final choices are truly one- of-a-kind presentations, meant to intrigue and delight guests from the moment they enter each dining venue.
In the end, The Restaurant will get a stylish black on black leather treatment, which will elegantly match the décor and lighting of the room. The Colonnade will receive a special card and holder that is meant to evoke the ocean itself. The Patio Grill menus will match the teak decking. And Restaurant 2 is meant to be a surprise, so I won’t tell you. You’ll just have to come onboard to find out.”
With that sort of attention to detail, I think having a good cup of coffee served in your suite or by a waiter anywhere on the ship, rather than you walking to from a coffee machine midship on Deck 9, will be pretty easy to come by.
How the menus are presented may mean nothing to some, but to me it is an indicator of what is to be expected. And what I expect on Seabourn…better what Seabourn expects…is luxury.