SHARE....one more time....

No skywalkers was removed because it made the ship sail bow high. It also improved her fuel economy by about 3-4%. The bow high tendency was peculiar to Grand Princess because of the old materials to build her. BUT during that dry dock not only was sky walkers removed and replaced with a smaller night club called ONE5 , they added Piazza atrium, a tea lounge new library Alfredos, and the Crown Grill.. All of it went towards a new marketing plan and traditional look promoting their product as a relaxing one and less frenetic than the likes of NCL, Royal Caribbean and Carnival all of which were promoting a floating party. A slope Princess had started up and decided against. Even the other Grand class ships where sky walkers remained have a very different atmosphere than back in 1998

Alfredo's should be something that is fleet wide.....:):):)

Bob

Endive foam!!

Yup its part of a larger dish that includes caramelized endive and butter poached lobster. It's amazing. More amazing is the price. The same tasting menu in Maude is well over 100.00. The biggest difficulty so far has been turning banquet cooks into fine dining chefs (according to Christian Dortch who has been moving between the SHARE kitchens.) I suspect it will be a while until the chef tables get going. These dishes take hours to prepare, are basically from a restaurant menu designed to serve 25 guests/night

Molecular Gastronomy really isn't my thing, but its a unique experience if balanced. You will get textures and flavors you can't do at home (or Golden Corral)

The same tasting menu in Maude is well over 100.00.

While I haven't dined at Maude - I have looked at their menu. They use a different concept - they have one ingredient that is in all of their courses each month. This sounds like a different tasting menu to me. Am I wrong?

Where does one sign up for the Cheerleading Squad anyway? Did they hand out application forms when you went there to drop $39? I assume you have eaten there since you object to people having an opinion about something unless they have personally experienced it. Myself, I have never had my tongue ripped out by an alligator, but I'm pretty sure I wouldn't have to "try... something before dismissing it." Maybe that's just me.

 

The proper spelling, by the way, is "SHARE," like shouting.

Nope - never been there so I'm not going to cry and moan about it until I do. Go ahead and use the Cheerleader Squad moniker all you want, that's what people who have no actual rebuttal are used to doing. Broken Record indeed.

Alfredo's should be something that is fleet wide.....:):):)

 

Bob

Bob that would that be great...particularly with the expanded multi course menu! :D

Alfredo's Pizzeria is a hit with passengers but must not be profitable enough for Princess to want to expand it. Princess added a $10/pp fee (included a glass of house wine which not everyone drinks) to it on the Regal's inaugural cruise before rescinding that unadvertised change due to upset passengers.

The Winemakers Dunner ($40) on the Royal & Regal is successful yet they have not expanded it to other ships. The Chef's Table was very successful before the new ships added the Lumiere table surrounded by lights. The WD could also be successful on other ships even without the "Wine Cellar" area on the new ships.

Alfredo's & Winemaker Dinner are both a success so I don't understand why Princess does not expand them to other ships. :confused:

Bob that would that be great...particularly with the expanded multi course menu! :D

 

Alfredo's Pizzeria is a hit with passengers but must not be profitable enough for Princess to want to expand it. Princess added a $10/pp fee (included a glass of house wine which not everyone drinks) to it on the Regal's inaugural cruise before rescinding that unadvertised change due to upset passengers.

 

The Winemakers Dunner ($40) on the Royal & Regal is successful yet they have not expanded it to other ships. The Chef's Table was very successful before the new ships added the Lumiere table surrounded by lights. The WD could also be successful on other ships even without the "Wine Cellar" area on the new ships.

 

Alfredo's & Winemaker Dinner are both a success so I don't understand why Princess does not expand them to other ships. :confused:

Princess also had a great (free) pizzeria on their Sun Class ships. There are items on that menu that never made it to Alfredos.

Princess also had a great (free) pizzeria on their Sun Class ships. There are items on that menu that never made it to Alfredos.

I enjoyed that very much when sailing the Dawn to Alaska in 2000 and it was great! :D

I enjoyed that very much when sailing the Dawn to Alaska in 2000 and it was great! :D

Agreed - had it on the Sea Princess around the same timeframe. If I recall they only had pizza for lunch but would add calzones and various pasta dishes and such at night.

While I haven't dined at Maude - I have looked at their menu. They use a different concept - they have one ingredient that is in all of their courses each month. This sounds like a different tasting menu to me. Am I wrong?

If you have the opportunity don't miss it. The single ingredient which is seasonal is unique. There is crossover in the dishes, small plate, etc making them similar. As you know Christian Dortsch was executive chef at Maude. I'm sorry if I made them sound the same. They are not, just a similar experience......

Nope - never been there

Okay...:confused:

Bob that would that be great...particularly with the expanded multi course menu! :D

 

Alfredo's Pizzeria is a hit with passengers but must not be profitable enough for Princess to want to expand it. Princess added a $10/pp fee (included a glass of house wine which not everyone drinks) to it on the Regal's inaugural cruise before rescinding that unadvertised change due to upset passengers.

 

The Winemakers Dunner ($40) on the Royal & Regal is successful yet they have not expanded it to other ships. The Chef's Table was very successful before the new ships added the Lumiere table surrounded by lights. The WD could also be successful on other ships even without the "Wine Cellar" area on the new ships.

 

Alfredo's & Winemaker Dinner are both a success so I don't understand why Princess does not expand them to other ships. :confused:

Frank;

I'd gladly pay the $10.00 cover for a Royal/Regal type Alfredos on any Princess ship.....:):):)

Bob

Frank;

 

I'd gladly pay the $10.00 cover for a Royal/Regal type Alfredos on any Princess ship.....:):):)

 

Bob

Shhhhh! If they'd add Alfredo's Pizzeria with the full menu on all ships, me too! ;)

Frank;

 

I'd gladly pay the $10.00 cover for a Royal/Regal type Alfredos on any Princess ship.....:):):)

 

Bob

Most people would not. They would just go to the Lido deck and get free pizza there.

 

Alfredo's & Winemaker Dinner are both a success so I don't understand why Princess does not expand them to other ships. :confused:

Excellent suggestions!

We ate at Alfredo's frequently for lunch or dinner on our 20 day cruise on the Royal and agree 100%! After doing the Chef's Table on 3 other ships (and loving it but not needing another cookbook :D) we tried the Winemaker's Dinner. What a great time and great value! Everyone at the table agreed that if they offered it more frequently on each cruise and announced in advance which of the three menus would be served (so you wouldn't necessarily have a repeat), they would sign up again. It was that good and at such a reasonable price.

No, it's more like actually trying something before dismissing it, as many people have done with Share since it was first announced (as well as many changes Princess has made over the years so it's really nothing new.) if it doesn't work out and Princess changes it, then so be it - but it's very amusing to see those who complain about the food and such who have never tasted it - especially when those who have tried it have given mostly positive reviews.

I'm not sure the "mostly positive reviews" mean a lot. SHARE would appeal to a very specific food type. This type reads the menus and watches the videos and think SHARE sounds great. They try. They like it. Positive reviews.

The fact that most reviews are positive does not imply that most passengers would enjoy an evening at SHARE. Some read the reviews, examined the menus, and watch the videos. Perhaps they're like me and do not find SHARE attractive. IOW, the one's that probably won't like SHARE don't dine there and there are fewer negative reviews. (There have been some.)

It simply isn't true to say that one should not have an opinion unless one has tried something. I've tried many of the ingredients. There's no reason to think I would like them if I tried them again. After I eliminate the menu items with ingredients I do not care for, I have too few choices left for SHARE to be worth $39.

I do have one question: "In your words, why do they call it SHARE"?

It's a small plate type bistro, thus the layout. As each course is served seperatley the meal is drawn out over a longer period of time It lends itself to a different experience sharing of food but also each others company. The food is highly flavourful, but only a small part of the overall expedience. It's part of an evening out not the center of it. Small plate diners do not want to leave so full they can barely waddle.

Not everyone is in to it, and that's fine. There is a growing demographic that is. They are big spenders. These restaurants are primarily for emerging markets in Asia and Australia. Not the milk run Caribbean cruises.

No you don't have to have eaten the food or in the restaurant to have opinion or decide whether or not to eat there, or dicuss the whole cocept. But frankly when you start in on the menu with out any experience, treat the executive staff like they are junior management hires the Walmart and the executive staff on the largest upscale dining operation in the world like the burger wrapper at kicked d's all based on taking a few cruises and 5000+ posts on the Cruise Critic boards you look like a fool.

Worse you load up a thread where folks who are interested in the concept or looking forward to it and are looking for information or actual experience with it one of the displays of ignorance CC is famous for.

Curtis Stone would not have been my first Choice, but when you look at where these ships are going (including the coral) it makes sense including dropping the coral. He is extremely popular in those areas.

Also they don't serve you a bowl of foam Its a techniqeque to add flavor of an ingredient without adding much of it.

Just off the Ruby on Jan 24th from Hawaii, and in the 15 nights I never saw more than 2 tables (out of 30 tables) occupied at one time any evening, and I say these as I started and ended every night next door at Adagio and witnessed the nightly SHARE emptiness first hand

 

I predicted.. that by years end the SHARE spaces will be converted into the currently very successful Crab Shacks, and that SHARE will be forgotten bad memory

 

Srpilo

Great idea and I would certainly support it even if they increase the price of crab shack - where you really get your money's worth!! Go Pete!! Call Princess!!

It's a small plate type bistro, thus the layout. As each course is served seperatley the meal is drawn out over a longer period of time It lends itself to a different experience sharing of food but also each others company. The food is highly flavourful, but only a small part of the overall expedience. It's part of an evening out not the center of it. Small plate diners do not want to leave so full they can barely waddle.

 

Not everyone is in to it, and that's fine. There is a growing demographic that is. They are big spenders. These restaurants are primarily for emerging markets in Asia and Australia. Not the milk run Caribbean cruises.

 

No you don't have to have eaten the food or in the restaurant to have opinion or decide whether or not to eat there, or dicuss the whole cocept. But frankly when you start in on the menu with out any experience, treat the executive staff like they are junior management hires the Walmart and the executive staff on the largest upscale dining operation in the world like the burger wrapper at kicked d's all based on taking a few cruises and 5000+ posts on the Cruise Critic boards you look like a fool.

 

Worse you load up a thread where folks who are interested in the concept or looking forward to it and are looking for information or actual experience with it one of the displays of ignorance CC is famous for.

 

Curtis Stone would not have been my first Choice, but when you look at where these ships are going (including the coral) it makes sense including dropping the coral. He is extremely popular in those areas.

 

Also they don't serve you a bowl of foam Its a techniqeque to add flavor of an ingredient without adding much of it.

I could do the same thing as the SHARE concept in the MDR, know exactly what I'm eating, and not waddle out as you claim. Just have my server put everything on a small plate and then give him a $39 tip for doing so. Sans foam.

If you are such an Elitist and big spender as you elude to, why aren't you on a premium cruise line?? The ones who are really ignorant are those who can't see that long time Princess passengers and CC members are not stupid and know the value of our vacation dollars, not easily persuaded by some PT Barnum TV chef.

It's a small plate type bistro, thus the layout. As each course is served seperatley the meal is drawn out over a longer period of time It lends itself to a different experience sharing of food but also each others company. The food is highly flavourful, but only a small part of the overall expedience. It's part of an evening out not the center of it. Small plate diners do not want to leave so full they can barely waddle.

 

Not everyone is in to it, and that's fine. There is a growing demographic that is. They are big spenders. These restaurants are primarily for emerging markets in Asia and Australia. Not the milk run Caribbean cruises.

 

No you don't have to have eaten the food or in the restaurant to have opinion or decide whether or not to eat there, or dicuss the whole cocept. But frankly when you start in on the menu with out any experience, treat the executive staff like they are junior management hires the Walmart and the executive staff on the largest upscale dining operation in the world like the burger wrapper at kicked d's all based on taking a few cruises and 5000+ posts on the Cruise Critic boards you look like a fool.

 

Worse you load up a thread where folks who are interested in the concept or looking forward to it and are looking for information or actual experience with it one of the displays of ignorance CC is famous for.

 

Curtis Stone would not have been my first Choice, but when you look at where these ships are going (including the coral) it makes sense including dropping the coral. He is extremely popular in those areas.

 

Also they don't serve you a bowl of foam Its a techniqeque to add flavor of an ingredient without adding much of it.

Exactly. And well said!

As one who crosses lines between Princess and NCL, Princess has got to be looking at NCL and RCI, two places specifically. Firstly, the popularity of NCL specialty restaurants. They just added a cover to Margaritaville, admittedly a culinary blah, for crowd control as there were lines down the ship to get in. I just got off the Jade, a midsized ship, and not only did it have two excellent and classy MDR's to choose from, it had five specialty restaurants from traditional steak house, brazilian steakhouse, japanese hibachi, classic Mediterranean, fresh sushi and a free sit down chinese restaurant option. All commanding $25 to $50 entry. And the customers are lined up and if you don't get a reservation in by ship sailing your not getting in. I ate at all, and the specialty quality was better than Princess. Secondly entertainment with the emphasis of actual broadway shows, and other acts a bit more upscale than the traditional canned Princess cruiseship dance reviews.

I think Princess is trying to catch up on a changing demographic, as they say change or die.

The ones who are really ignorant are those who can't see that long time Princess passengers and CC members are not stupid and know the value of our vacation dollars, not easily persuaded by some PT Barnum TV chef.

 

But I think this passenger demographic is what Princess is trying to change. No judgement, they just want a customer that spends more on a ship as that is where profit is. Not Elitist, in fact I would say the opposite. They are weaning off the 'elitist' traditional dining, wear a tux, crowd on formal night, that want to dance the night away, sit the evening in 'comfortable chairs, not drink, don't stop by the casino, for a more profitable clientele that is willing to pay for more variety and quality in dining and entertainment that quite frankly the upscale lines don't provide.

There is nothing wrong with more choices and change.

But I think this passenger demographic is what Princess is trying to change. No judgement, they just want a customer that spends more on a ship as that is where profit is. Not Elitist, in fact I would say the opposite. They are weaning off the 'elitist' traditional dining, wear a tux, crowd on formal night, that want to dance the night away, sit the evening in 'comfortable chairs, not drink, don't stop by the casino, for a more profitable clientele that is willing to pay for more variety and quality in dining and entertainment that quite frankly the upscale lines don't provide.

 

There is nothing wrong with more choices and change.

I think there are other up and coming cruise lines that are catering to these elitist cruisers though. IMHO, Princess needs to stay true to their loyal base, make rational decisions based on current demographics, and make changes that are well thought out. Princess cruisers do not like change. You can look back at all the huge changes in the Princess line and although Princess cruisers pitch fits, most continue with the line.

But I think this passenger demographic is what Princess is trying to change. No judgement, they just want a customer that spends more on a ship as that is where profit is. Not Elitist, in fact I would say the opposite. They are weaning off the 'elitist' traditional dining, wear a tux, crowd on formal night, that want to dance the night away, sit the evening in 'comfortable chairs, not drink, don't stop by the casino, for a more profitable clientele that is willing to pay for more variety and quality in dining and entertainment that quite frankly the upscale lines don't provide.

 

There is nothing wrong with more choices and change.

I agree that "more choices" can be a great idea. I agree that Princess is trying to change the entire dining experience to something less "elitist", to use your term. That said, "change" is not always a good thing.

I have stated before that I think Princess might have chose the SHARE concept because Princess perceived that this concept would be popular with a demographic they were trying to attract. After all, this concept has proven popular with a metropolitan and millennial generation. Perhaps corporate thought the concept would be wildly popular because all their friends liked it. However, there are groups other than Princess corporate.

Royal tried a different dining experience to attract a younger demographic, ie, Dynamic Dining, which proved to be so unpopular that the full fleet rollout was cancelled. Perhaps Princess should have considered other options that might attract that demographic without alienating their existing customers?

I suspect Princess will do something similar. It is interesting that Princess has chose not to roll SHARE to Coral Princess. I can see where the other ships in/around Australia might find SHARE a success. I can also see having one ship, Emerald, in the Caribbean to attract Australian customers and serve as a test for SHARE in the North American market. However, when one examines the Coral Princess itineraries, it does not appear that they would appeal to a younger dynamics. Might be why Coral will not receive SHARE.

But I think this passenger demographic is what Princess is trying to change. No judgement, they just want a customer that spends more on a ship as that is where profit is. Not Elitist, in fact I would say the opposite. They are weaning off the 'elitist' traditional dining, wear a tux, crowd on formal night, that want to dance the night away, sit the evening in 'comfortable chairs, not drink, don't stop by the casino, for a more profitable clientele that is willing to pay for more variety and quality in dining and entertainment that quite frankly the upscale lines don't provide.

 

There is nothing wrong with more choices and change.

Woe to those of us in our retirement years, and to all who are longtime Princess cruisers, (I myself have not been cruising very long) but I think Mr.Man has hit the nail on the head. And I think its not only Princess who is trying to change, but most of the middle of the road cruise lines. They are trying to cultivate a different age group.

It's a small plate type bistro, thus the layout. As each course is served seperatley the meal is drawn out over a longer period of time It lends itself to a different experience sharing of food but also each others company. The food is highly flavourful, but only a small part of the overall expedience. It's part of an evening out not the center of it. Small plate diners do not want to leave so full they can barely waddle.

 

Not everyone is in to it, and that's fine. There is a growing demographic that is. They are big spenders. These restaurants are primarily for emerging markets in Asia and Australia. Not the milk run Caribbean cruises.

 

No you don't have to have eaten the food or in the restaurant to have opinion or decide whether or not to eat there, or dicuss the whole cocept. But frankly when you start in on the menu with out any experience, treat the executive staff like they are junior management hires the Walmart and the executive staff on the largest upscale dining operation in the world like the burger wrapper at kicked d's all based on taking a few cruises and 5000+ posts on the Cruise Critic boards you look like a fool.

 

Worse you load up a thread where folks who are interested in the concept or looking forward to it and are looking for information or actual experience with it one of the displays of ignorance CC is famous for.

 

Curtis Stone would not have been my first Choice, but when you look at where these ships are going (including the coral) it makes sense including dropping the coral. He is extremely popular in those areas.

 

Also they don't serve you a bowl of foam Its a techniqeque to add flavor of an ingredient without adding much of it.

Well said!

What a shame there are so many posts here from people that have not and will not try the concept yet they speak of how bad and wrong it is of Princess!

And they continue-- even after reading (if they do read them) a post from a "convert." I'm referring to the post by a SHARE patron, who in her own words, said her husband had to (figuratively, I'm sure) drag her kicking and screaming to SHARE. She went on to say that she really liked her meal. Hers is the BEST post on the thread because it demonstrates that DESPITE thinking that she really would not like it, she actually did.

I was just a step away from that: I knew I would go to try it. I was skeptical as I reviewed the menu. But the food is really good! Thankfully I was not so CLOSE-MINDED to turn my nose up and say "I don't like that 'ingredient', so I won't try this dish," otherwise I would have missed out on the Beef Cheek Pie which is very tasty.

Yet others remain steadfast in their belief: "I know what I don't like."

Gosh, I just see from cartoons that ignorant mule, heels dug in and resistant.

Part of me wonders if Princess just needs to make them a special offer: Dine in SHARE, and if you honestly don't like it, then it's free.

Problem with that, I think, is that those pessimistic posters would take the voucher for the $39 cover charge and FIGURE OUT A WAY TO CONVERT IT TO A REFUNDABLE OBC, so they can take home the cash without going near the restaurant: THAT's the demographic to which THEY belong!

The sad fact is the cruise industry has been involved in a "race to the bottom" for a number of years. Its a recipe for failure. I paid less for the cruise I'm taking next week than I did for the identical cruise in 1988 in REAL dollars with adjustments for inflation, its pennies on the dollar. A low price model simply doesn't work long term.

What Princess is doing is a bit different. They are making the changes in NEW markets. They have a full staffed office in China for example developing an entirely new format for their newest ship that will likely never leave the pacific Rim. meanwhile other ships are being repositioned so that the old "repo cruises" and moving the fleet seasonally for the most part will soon be a thing of the past.

At the same time their existing markets are changing far less. (Caribbean, Med, and Alaska.) The Coral is one example. It essentially will be a southern Caribbean ship.

Also gone will be 23 or so ships that are essentially the same only different in size. Each ship is already developing its own personality beyond what it is now. Different specialty dining, different activities, Frequent cruisers will have far more choices than ever. You can only rotate Eastern Western Caribbean so long before you want more or different. Without in line variety that means sadly trying a different line to get that change.

Mr. Man is dead on. And if you think a cruise company that has a full time cattle buyer and a dedicated staff on board each ship to break those carcasses down to maximize every penny isn't tracking every penny everywhere, think again. They are working years ahead.

As far as those specialty dinning venues being owned and operated by the cruise lines themselves, think again. In a number of instances they are collecting rent and an override on a number of lines, Princess will be no exception. Already an ever increasing number of "on board services" are sub contracted.

In terms of dining, you had better believe the maître d's are unhappy and not the best source of info. Mike (cruise director) on the Coral the Maître d had it wrong. Remember some of these maître d's are used to $20,000.00/month incomes with kick backs for assignments etc. They are very much threatened by these changes.