XBGuy

Screenshot of the Sky Princess deck plan showing the Suite Concierge Lounge, It is a tad forward of the aft-most elevator/stairway lobby.

Some years ago we took a whale watching tour out of the Long Beach harbor. As we cruised past the breakwater entrance to the harbor, the docent, who actually works for the adjacent Aquarium of the Pacific, pointed out the lighthouse, and told us that it had been voted the World's Ugliest lighthouse May or may not be true.

Like a previous poster, we do not, as a rule. eat lunch. Also, after a few days of shipboard food, we are ready for something else. We may have a lunch on shore, in which case we will have just a little nosh for dinner, or we might have dinner ashore.

FCDs (Future Cruise Deposits) are issued with a two year timer. Specifically, they must be applied to a new booking within two years. The cruise can actually occur after two years. My understanding is that if the two-year FCD expiration date is approaching, you can call Princess and get a one-year extension. If an FCD does expire Princess returns the funds by crediting the credit card account to which the FCD was originally charged. I have received refunds on expired FCDs in this fashion .In the past few years a lot of confusion has arisen over the Princess policy regarding FCCs (Future Cruise Credits). Most recently when the Ruby Princess was involved in an accident at the dock at San Francisco which delayed the start of the next cruise to Alaska, passengers who chose to continue on with the now shortened cruise were given bonus FCC as partial compensation. This FCC came with the condition that the funds be used on a future cruise that had to commence within two years. I am not sure, but I would not be surprised that bonus FCC that Princess was handing out when all those cruises were cancelled during the pandemic might have had expiration dates assigned to them.

We booked the 8/30/2025 Los Angeles-Alaska cruise yesterday. We had no problem logging on and seeing prices. This will be our fourth Los Angeles-Alaska cruise. In 2018 and 2019 we took cruises on the Ruby Princess, the Emerald Princess and the Royal Princess. We love the sea days. Also, after six previous Alaska cruises this itinerary will include our second visits to Icy Strait Point and Sitka. Pretty jazzed. 😁

Thank you @WAvoyager, my arithmetic in calculating the cost for the bottles of wine in the Plus/Premier scenarios was, as you detected, faulty, I think it has been fixed. @voljeep, from the final statement of our last cruise I found the total for all the bottles of wine that we purchased in a dining room. Crown Grill, Sabatini's or Vines. That number was entered in the "Wines" row of the "Standard Pricing" column. The "Wines" row entry for the "Plus" and "Premier" columns is calculated as 75% of the corresponding "Standard Pricing" entry. I hope I have it right, now, The mistake that @WAvoyager found was pretty embarrassing. I did find another mistake, and I have corrected that. On the final bill there was a charge from Vines for $75. A whole number dollar amount seemed unusual, but I did not give it a lot of thought. In looking at the bill a few minutes ago, I realized that $75 was the corkage amount that we paid at the pier for the wines that we carried on at embarkation. I have deleted that $75 from my calculation because the corkage charge is not affected by the package prices. @PacnGoNow, yes, that number is the sum of the amounts of all the bottles of wine that I bought on our last cruise. I do not understand your comment that there should be different amounts entered in the "Plus" or "Premier" columns. Both packages give the same 25% discount, We don't order by the glass. I might reconsider that policy in in Vines. If I order BTG in Vines I can see the bartender pouring from the bottle. So, I know that he is pouring what I ordered. Also, I imagine that they turnover their wine fairly quickly. So, it is reasonable to assume that the wine that is being poured into my glass has not sat in that uncorked bottle for several days--or weeks--as might be the case in a less popular wine that is rarely requested. In a restaurant or dining room, I want to see the label on the bottle from which I am drinking, I want to see the server remove the closure, and, when my glass is empty, I want to reach over for the bottle and fill my glass. @WAvoyager. As I indicated in my original post, we do not, as a rule, drink cocktails. Very rarely Mrs. XBGuy will order a digestif after dinner. (I can report that there were no such charges on the last statement that I was using as input.) So, I guess I should never say "never." If we stay in a suite, which has been the case the last four or five cruises, bottled water is delivered to the room, However, we are both fine with the water that comes out of the cabin faucet Mrs. XBGuy will often make sun tea out on our cabin balcony. Otherwise we both drink the iced tea that is served in the buffet. i might stop by and grab a cup or two a couple times a day. I usually ask for a glass or two of orange juice with breakfast. I do drink coffee, but, as fussy as I am about wine, I am nonchalant about coffee. My only requirements for coffee are that it be hot and black, I am am often ready to let it slide if it is not terribly hot. I am not trying to convince people that these packages are wrong or right for them. This was a mechanism that I used to help me out. There are many Cruise Critic posters who find these packages to be confusing and are looking for a simple way for them to make a decision, My point is that anybody can do this using their own experience on what onboard services they typically use, You don't have to be "technical" and use a software program. You can draw four columns on a sheet of paper and fill it out in pencil I'll let you decide of this mechanism is "simple,"

We have not cruised since January 2020. Obviously, the pandemic pause created problems, but then a family situation prevented resumption. We are still living with that situation, but there may be a path to the resumption of cruising in our lives, So, I am looking at cruises and checking prices. I have to say, the kerfuffle that has arisen, the last few days on the Princess Board has been humorous. However, it did encourage me to focus on some sort of decision making process. As a rule of thumb, I generally am suspicious of "package deals. Many times I have posted here on Cruise Critic that the best thing about cruising is that each person gets to customize his experience to suit his wishes. The way that I choose to enjoy my cruise has no effed on somebody else's cruise. Similarly, their customized cruise has no effect on me. With that in mind, I was curious how packaged pricing works for the individual like me. Then it dawned on me. Let's get analytical. I built a quick and dirty spread sheet that consisted of four columns The column listed items or activities that we enjoy on the ship. Then, there were columns showing the three pricing columns--Standard Pricing, Plus Pricing and Premier Pricing. Then to flesh out the data in my spreadsheet, I went to the final statement of our last cruise (15-day Los Angeles-Hawaii roundtrip) to get a good idea of what kinds of activities did we engage in that actually cost money and what effect would these packages have on our total costs. Here is my spreadsheet. I'm not too sure about the numbers I am using for gratuities or for WiFi. So, iI would appreciate it if somebody could give me better numbers. You might gather that I don't think that using the packages pencils our for me.. The problem in my case is that it is difficult to make the numbers work for people who do mot drink cocktails and who almost always order their wine by the bottle, It is apparent that for those who order wine by the bottle, there is no (not any) benefit to opt for the Premier Package--it only allows the same 26% discount. Fairly often we will nosh at Vines. From what I have been reading it looks like they are going to start charging $15 pp for casual meal service service in Vines, occasionally. So, I guesstimated five casual meals at Vines (5 X2 X $15). Similarly, we will call Room Service for a light bite. So, I guesstimated five Room Service calls for our 15-day cruise. The way I see it, I am happy to "order a la carte." However, I would not be surprised if the numbers did pencil out for others, Everybody gets to customize their cruise to fit their needs and desires. 😃

The large haulers that carry the NASCAR race cars to the various venues are, of course, also filled with the ancillary equipment needed to support the team at the track--tools, spare parts, snacks, uniforms. marketing collateral. In the drivers' cab, however, there is always a stash of team hats. These hats are passed out pretty liberally by the truck drivers to local law enforcement that they may encounter in their travels to show the truck drivers' appreciation for the law officers' fine job in keeping the roads safe for everybody. I'm sure that it is not just the NASCAR teams that have this policy.

I am aware of one report here on Cruise Critic of a UBD for two couples. This was, in fact, in a full suite on, I believe, the Pacific Princess. It might have been the Island Princess. They had it inside. It is not clear to me whether there was insufficient room on the balcony or if the weather/sea conditions were inclement. I have to believe that getting a UDB for Four might be at the discretion of the Room Service Manager, To my way of thinking two servers can manage four diners and maintain the level of professionalism that the UBD demands, I would think that the galley can produce additional plates in the appropriate time frame. I am not aware of any other logistical problems that might prevent a UBD for Four an item that can be requested any time four people wanted to do it. However, the fact that I am unaware of ancillary problems does not mean that those problems do not exist. I agree that the ambiance would be different, but I also feel that the occasion might arise where a UBD for Four may be an excellent evening.

I'm pretty sure that you are correct. I looked at the original press release. It was dated April 3, and it gave no schedule for a rollout.

There is a limited staff, and, so, there are a limited number of UBDs offered each evening. Scheduling multiple UBDs at the same time might be difficult. I suppose you could double up and have two couples in two cabins/balconies. That would somewhat simplify the task. Scheduling multiple UBDs for the same time would, pretty much, require that reservations be made prior to the cruise. However, if you have flexibility in your schedule, or if you want to postpone the payment of the fee (and have the ability to use onboard credit), you can call the DINE line after boarding, and inquire about a UBD.

I have never dealt with a refund like this from Princess, before. I know the day will come. I have cancelled cruises in the past, and those were handled in a straightforward manner, but, obviously, I was the party that initiated the action. The clause "must be used by Feb 1, 2025" is a bit ambiguous. It can mean that the a future cruise must be booked by Feb. 1, 2025 and the actually cruise can commence at a subsequent date, or it can mean that the booked cruise must start or, maybe, complete by Feb. 1, 2025. Does anybody definitively know which is the Princess interpretation? If the former is the case, and the cruise only has to be booked by Feb. 1, 2025,, then I assume all the funds that are being held by Princess would be immediately applied for the passage of that future cruise.. Presumably, this would be more than the standard deposit amount. That might bother some, but the way I would see it, Princess is holding the money anyway. So, why should I care which pocket they put it in? I think the Princess 2025 AK schedule is being released in a couple weeks. The OP, might check it out. and, if he sees something attractive, go ahead and book it, If his future cruise credit is drained, then I think he will have an answer.

I will second @PacnGoNow's endorsement of the Ultimate Balcony Dinner. It is, easily, the best dining experience that Princess currently offers. (Admittedly, I have not yet tried some of the newer restaurants like The Catch.) Two servers are dedicated to you to ensure that your dinner is served in a timely and professional manner. Before our first UBD, I was concerned about having two servers hovering over us so that they could sweep away dishes from a finished course and drop the next course in front of us. Somehow, they are able to disappear while we are enjoying our meal but magically reappear when we are ready for our next course. The fare is not particularly adventurous (entree is filet mignon, lobster tails or surf 'n' turf), but it is very good. It's the service that blows me away.

I had this wine last night with sandwiches made from leftover grilled flank steak/ Same winemaker as the one who made the sparkler that I posted yesterday.

Skagway was always my least favorite AK port. Then I discovered these hiking trails. A lot of fun for $0. I tried to highlight two of the trailheads by circling them in red on this map. My understanding is that there is another trail out by the cemetery. The one at the top left of the map, past the airport and mover the river is fairly easy. The one at the lower left of the map goes uphill, and, let me tell you, I am huffing and puffing by the time I get to the lake, but it is fun.

Thanks for the update. This idea of opening up Crown Grill or Sabatini's for lunch is interesting. What was the menu like--same as the dining room or unique? Was there a cover charge, or was it complimentary? I agree that if the menu was the same as the dining rooms, then adding a cover charge would be discouraging. If they offered unique menu items that were prepared a la minute, a modest cover charge might be reasonable.

Ding-ding. Ding-ding. We have a winner.

Opus = Bob and Phil's big red. I don't think I have ever had Opus. Let me tell you about Mrs. XBGuy. She was a chef in her working life. She did not work in a restaurant. She was a Corporate Chef for Lawry's Foods--the company that produces the seasoned salt. Among her responsibilities was to develop recipes that were uses as marketing collateral for Lawry's products, Think about recipes on neck hangers, back labels, periodical advertisement, hand outs. I always told unmarried people to marry a chef because you get to do the funnest things. I was able to go along on multiple trips to Napa Valley. Usually, I would be on my own while she was doing whatever she had to do, but I was able to keep myself occupied. However, on two different trips her work responsibilities included participating in a vertical tasting at Opus. Yes, I was envious. I have had Luce della Vite--more than once on some Princess cruises. It is a terrific wine. Just a couple years ago I learned that that this winery was also is also a partnership with Robert Mondavi--this time with the Frescobaldi family in Tuscany. The Frescobaldi's bought bought out Mondavi quite some time ago, Sine a lot of people are posting their own wines, today, I'll show this one. Mrs. XBGuy wanted to have a Thanksgiving style turkey dinner. I don't drink many sparklers, but I think they make the Thanksgiving event that much more festive. This is a Chardonnay/Pinot Noir cuvee from, of course, California. I get a kick out of the name of the winery--Under the Wire. It is a label owned by Morgan Twain- Peterson, whose Bedrock Wine Co. is a big favorite among California wine geeks Luce dee

I can empathize with the OP's situation. I was a named after my father. Instead of Big Xavier and Little Xavier in our family, I was Benvolio or Ben. In school, teachers quickly learned to call me Ben. In the workplace I was always Ben. All my friends know me as Ben--most have no idea who Xavier is. Unlike the OP, anything that is "legal" has "Xavier B. Guy." So, that is what is on: All travel documents/arrangements My drivers license My passport All my financial accounts (Although my investment advisor calls me Ben.) Property deed All medical records So, while Ben is my preferred name is Ben, I am very OK when the dental hygienist calls me Xavier. When the OP said that the 911 complicated her life even, more, I was confused for a second, Then I realized what she meant. The name on my airline ticket was the same as the name on my driver's license. So, it was no big deal for me. I agree that my accommodations to my parents' naming decision 75 years ago has made my life much easier than the OP's. I'm not sure, but I think the medallion system that has been implemented by Princess allows the passenger to enter a preferred name. However, now in our fifth decade of cruising on various cruise lines, I have been consistently addressed as Mr. Guy. I can't think of a single instance when a steward, or a clerk or a server has called me Xavier.

A couple of comments that may or may not address some of the OP's questions. We have participated in two Chef's Table dinners. The first one was on the Crown Princess (sister ship of the Emerald Princess), and, as another poster has stated, it was at a special table in the Deck 6 dining room. We had just been elevated to the Captain's Circle Platinum level. On embarkation day I called the DINE line as soon as we reached our cabin--probably, about 11:45 am. The DINE line is, of course, "slammed" on embarkation day, and, so. I did sit on hold for a few minutes. No big deal. I doubt if I waited more than 10 minutes. I made my request for the Chef and also made a specialty restaurant reservation. Our second CT was on the Royal Princess. The poster who suggested that suite passengers were given preference may be on to something, We were in a full suite for that cruise. On embarkation day we went to the Suite Concierge Lounge (available only on the Royal Class ships) and had the concierge submit our name for the Chef's Table and also arrange for specialty restaurant dinner. Regarding beverages Champagne is offered with hors d'oeuvres. Pre-pandemic, this was in the galley, It is not clear to me whether or not they have returned to that practice. Once you have started your dinner at the table a still white wine an a still red wine are opened. It has been my experience that these wines have been off the standard wine list, and they are mid-priced wines. I had coffee with dessert. I assume that tea was also available. Bottled water is served throughout the meal. I would not be surprised if other soft drinks are available, but I really don't know. We were not particularly impressed with the "curtain of lights" that are drawn around the table on the Royal Class ships. Mrs. XBGuy just thought it was silly. I, being the egomaniac that I am, prefer the experience on the other ships where you are seated at what is obviously a special table. I want the other diners in the room to see that I am at the special table. The Chef's Table Lumiere on does feature a very beautiful sculptured glass centerpiece on the table. The Maitre d' will, of course. point out how expensive it was as you are being seated, On the other hand, at our first Chef's Table on the Crown princess we actually had lighted candles on our table. I was very surprised when the Maitre d' pulled a lighter out of his pocket and lit them. I cannot believe that is normal Chef's Table practice. You did not ask, but I might point out that the accommodation of dietary restrictions for the Chef's table depend on the management staff of each ship. I have read multiple reports, here on Cruise Critic, where dietary restrictions (e.g., seafood allergies) have been accommodated. I can give you a first hand report that that is not always the case. Prior to attending our first Chef's Table, we had to sign documents stating that we had no food allergies. So, I tell people who have such allergies to go ahead and make your request for a Chef's Table invitation. If you do receive an invitation, you can then ask about accommodation of your allergy. A couple more personal observations on our two experiences. You will be joining a group of 10-12 other passengers. On our first experience we were with some pretty competitive travelers/diners. One would tell of visiting this exclusive resort as two others had to stifle themselves for a couple minutes before they could get the floor and tell of a restaurant that they loved. It just brought down the experience a bit. Happily on our second Chef's Table, we had a very pleasant group who were very happy to enjoy the moment with the meal and their fellow passengers. As mentioned above the galley tour that starts the Chef's Table was discontinued after the pandemic pause, and is not clear to me that it has been reinstated. The galley tour is quite interesting and goes into much more detail than any other galley tours that I have experienced. However, I am not a big fan of the practice of serving the hors d'oeuvres and Champagne in the galley. I just don't particularly enjoy it. On one of my experiences we assembled around a stainless steel prep table and I, at the very end of the table, had to be careful where I stood. There was a puddle of water, that I had difficulty avoiding. My feet ended up getting pretty cold. Then I had trouble hearing whatever the chef was saying as he was preparing or presenting each individual dish. I know a large majority of Chef's Table participants think that having hors d'oeuvres in the galley is the absolute berries. So, I suspect that if this practice has not already been reinstated, then it will be some time in the future. All in all, I always encourage people who have not experienced the Chef's Table to try it and decided for themselves. My exposition was a bit "stream of consciousness." I hope it answered some questions, and, to be honest, I hope it brought more questions to your mind. Feel free to ask more questions. We love to show off. Bon appetit.

It appears that you are already heading down the path that I was going to suggest. We asked the Suite Concierge to arrange most of our dinner reservations on the Royal Princess. As I recall, we were were hosting a private party with friends on embarkation day. We asked the Suite Concierge to schedule our first evening suite benefit dinner at Sabatini's on the second evening of the cruise. While I was at it I asked him to schedule Crown Grill for the third evening, and, since I was on a street, I asked him to put us on the list for the Chef's Table. He seemed happy to do all this for us. I made subsequent reservations for Sabatini's with the headwaiter, who also put me on the invitation for the Super Tuscan Dinner they had towards the end of the cruise.

Like many of the previous posters I have never encountered or even heard of this kind of activity. I would not automatically dismiss it, but I would make that decision at "game time." I honestly do not know what topic might interest me.

I tried to say that, but did not want to get more wordy than I already had. Your collection blows mine away. Carlisle is a terrific winery, and Mike Officer is an AWESOME winemaker. I have a couple Carlisle Palisades Vineyard Petites, but they are both mere babes. I love comparing/contrasting different wines made from grapes sourced from the same vineyard, I have more Palisades Petites from Once & Future (Joel Peterson) and Mending Wall (Thomas Rivers Brown). Also, for what it's worth,, I enjoy Girard PS, and feel no compunction about opening one of them as soon as I get it home.

@Thrak over the years you and I have had a few conversations here on Cruise Critic. I always look forward to your posts, and I would love to meet you some day. However, generalizations are dangerous. I disagree with the idea that PS "is meant to be drunk young." I personally have multiple bottles of PS in my inventory that are approaching ten years since the grapes were harvested, and I don't plan to open them up anytime soon. That being said, I would not for even a millisecond discourage anybody from opening up whatever wine they want whenever the mood strikes them, I am a kind of wine cheerleader. I want it to be easy for anybody to enjoy wine, I can't think of a single wine "rule" that can't be broken.

I have no personal experience, but I have read, here on Cruise Critic, that passengers have been able to get minor repairs to their luggage through their room steward. I do not know what cruise line(s). nor do I know if this is a chargeable or a complimentary service. At minimum I assume that the room steward would be tipped appropriately.