Posted June 20th, 2017, 07:12 AM
Doesn't sound like you are easy to please, just order another meal and be happy. If you let small things like that bother you, you will never be happy.
You are on vacation, chill!!!
Doesn't sound like you have a filter for your comments, allowing ignorant statements to flow freely.
I was on Grand Princess 5/28 - 6/7, and agree with the OP about the food 2014 - 2017.
During this three year time period, I have sailed close to two dozen cruises, and I have noticed cost-cuts infect MDR menus in Carnival Corporation's greed for greater shareholder value.
As concrete evidence, the Surf & Turf description includes "large prawns" while 21/25 shrimp are served. "Large Prawns" would be U9.
As a related aside.... the Italian specialty restaurant (I don't even want to call it Sabatini's because of the completely different menu) now features a pasta with beef cheeks. Remember that the original plan was to replace Sabatini's with SHARE. With the conversion halted, what to do about the huge provisioning commitments for beef cheeks featured in Stone's Beef Cheek Pie main entree? Just slop it in a pasta dish on the new Italian restaurant menu!
Yet the evening I ate in the Italian restaurant, I am certain beef short ribs were used rather than beek cheek, given the stringy consistency of the meat, rather than the tender almost gelatinous texture of beef cheeks. Why? I'm guessing they still have quite a bit of short ribs on hand that was used in a pasta on the Sabatini's menu.