Robjame

Well done. I will repeat the message that experienced Oceania customers have been trying to explain: Oceania does not care about the individual passengers - similar to most large corporations. Your TA is your route to getting attention. Have your TA activate her Agency to contact a SVP (senior Vice President) and tell them to get on this and satisfy your complaint. You are 2 people whereas the travel agency represents the potential for many clients to cruise on Oceania. Use the power you have in utilizing a TA.

Absolutely agree with What A Market. We spoke to one of the “sommeliers” on Riviera and asked her what her background was. She said she had worked in a bar in Croatia and put that on her résumé so Oceania placed her as a sommelier. As for jam, that was becoming an issue when we were on board Dec 23 - Jan 31. They stopped putting the jam racks on the table in MDR and if you asked, they would bring one small bottle to the table. Bonne Maman (France) was the main supplier. Waiter said it was because people were taking them and Oceania couldn’t keep up with the supply.

yes $11 is correct. ‘It is not every night so keep an eye on Currents. ‘It is a selection of sparkling wines, rosé, Prosecco - not the $18 champagne although if you have the Prestige Beverage package you could upgrade, - and fruit and liquors to make your own bubbly concoction. Normal nights there is a selection of wine and apperetivos plus snacks (olives, cheese foccacia, nuts).

The route to getting Oceania’s attention is through your Travel Agent. You are two customers whereas, if you chose your TA carefully, her agency does a lot of business with Oceania with multiple clients. Have you contacted your TA and asked her agency to intervene on your behalf?

This is part of their “green initiative”. Every night the engines are cut down or cut off and they float about for a couple of hours. As well as the stateroom becoming warm, you can feel the increased motion with only the thrusters working or low forward power to orient the ship in the best possible way to the waves. ‘This was reported in the thread about decreased port time.

Are you sure the removed items are put on this table? I thought they were removed by the crew to a safe storage area where the crew would retrieve them. I don’t remember the table being very large. The placing of the religious materials was for a different, unrelated purpose.

That is terrible - nothing worse than cold food as either it wasn’t cooked properly in the first place or it was served and allowed to cool. I hope you made a fuss.

Very curious - red? Any wines the same?

I have never seen this on Riviera. B2B guests have full access to their staterooms directly after the off-and-on ship zeroing exercise (between 10am and 11am). Plenty of cruisers drop off their carry-on luggage. Check the hallway. If you see your steward ask him. If not, stick your luggage in the cupboard. No one is going to say anything. ‘Then head for Terrace for some carved turkey.

More probably because it was against the rules of the cruise line. Not complicated.

I don’t get why you would deliberately do something that the cruise line tells you not to do. Or is it another example of entitlement?

Bathroom - 1 under sink and 4 under cabinet Desk - 1 long narrow and 3 normal size

New pizzeria and yes it was overcooked.

Yes and they are sour

Ask her to put you at one of Yan’s tables - our favourite server!