letsgogogo

Thank you, looking forward to it. We are visiting Grand Pré and Planters Ridge. Only time for 2 given the shorter port time in Halifax.

More importantly, we are not your current neighbor. Why not write a diplomatic note to attach to the front door? “Hello neighbor! May I ask for a favor? I noticed all our cabin doors slam hard if not held back to close quietly. Mine sure does! . (Most ships have better soft close features.)This would really help our morning “zzzzz”! Trying to get my roommate to do the same so we don’t rattle you!”

No 15% wines for me! Big jammy boozy… no thank you.

Yep. I’m aware of this. However friends of mine in the wine distribution trade shared that at least in the USA, customs agents don’t typically bother. If you declare a case or 2 of wine, the tax isn’t enough to bother filling out the forms. My wine carrier holds 8 bottles. I think it will end up being cheap in the worse case scenario.

All that!

It’s in my budget if I can win a MoveUp but not otherwise

I’m also curious if the min/max vary per passenger based on the class you are currently in vs everyone allowed to bid for that class gets the same min/max.

I realize we cannot consume these. That’s not the plan anyway. Visiting wineries outside of Halifax and intend to take home a half case or so. Where will these go when I bring them back to the ship? And if they take them, how/when will I get them back? Do they even screen for that kind of stuff after embarkation day?

Interesting! I’m on it. Looks like no changes but I will keep watch.

Plus I have a fat bid in all categories as well so if they were already moving up insides, I’d think that would have happened by now. Everyone in my roll calls says no move ups yet.

That would make sense except veranda are also sold out. The only inventory for sale now are about a dozen each OV and Concierge, plus 2 FV and some suites. No aqua. No regular veranda. Both have been sold out for weeks.

Hmmm that makes a lot of sense. Still no aqua open the “old fashioned” way so no luck there. I hadn’t really thought about this hierarchy. I will say this much. I have been watching the open inventory daily. About the only thing selling now are the inside cabins when they pop up from cancellations. All the other inventory is priced high and just sitting there. We are 1 week from sail away.

This is not unique to Celebrity. Most of the western world is experiencing major staffing shortages. Wages are very high in order to attract and restrain employees, and in many cases, it’s not enough. Faced between high cost domestic labor which is not that reliable currently (I know this personally as I work in HR and recruiting) or offshoring the servicing of existing bookings/sales, companies are having to do this out of necessity. Raising fares to cover the higher cost of domestic labor wouldn’t get more people cruising again. And even if they did raise fares enough to provide the kind of service that you miss, it’s virtually impossible to retain employees in this market. Someone else is always paying more. None of this helps us as customers, but this is where the labor market is currently. Better time than ever to use a TA.

You should be fine at that hour. The MDR is big. If you can do 5:45 even better but I doubt you’ll have a problem at that hour.

I'm the weirdo who loves all sushi but despises wasabi AND pickled ginger. Plain with just a tiny swipe through lower sodium soy sauce. Let me taste that sushi with nothing else.

No, I think you are right! Didn’t realize that So5 was doing some prix fixe meals. Not seen this before. Maybe it helps people to make a decision to opt in if they can know just what they’ll spend.

Agreed. And consider that most people who have a good experience are not in this forum raving about it. They are sharing their memories with friends and family IRL. Boards like this are attract a disproportionate number of negative reviews that leave readers thinking the worst.

You are not missing anything. Retreat cabins are selling out at full prices these days. For a popular itinerary, they are not considering lower bids.

I totally agree with this statement. I was on Solstice in fall 2016 on the last Alaskan sailing, right before it went into a dry dock for freshening up. It Was lovely. Aside from sky Lounge carpet looking a little worn, everything was spectacular, immaculate, and current. Honestly I wasn’t sure why it was getting a refurb. Same with Equinox in April 2019. It was scheduled for Revolution shortly after our sailing. Other than the goal of Kelly Hoppen-Izing the decor, the ship seemed just perfect. I did not notice anything tattered in the cabins or anywhere else. Realize it’s not like the ship is left to decay between dry docks. There are crew there working daily to ensure everything is ship-shape. Your experience is not going to center on a color of granite that would not likely be used in an interior today. It’s going to be driven by outstanding food, service, fun, interesting ports, good weather, etc. The dirty food stained menus…eeewwww. That’s not good. Truth is, every cruise line is understaffed now due to factors beyond the cruise lines. (Primarily due to work visa issues and delays in countries that provide a lot of citizens to the cruise ship industry. Covid may seem over here in the states. But restrictions differ greatly across the globe. now

For sure. Me neither. I create a special email folder and pull all relevant confirmations and communications into that one space. It also helps me go back to it years later if friends ask me “do you recall that tour guide you liked in Lisbon?.”

Ahhh makes total sense. I knew about the sea pass on door thing to drop bags but thought you still had to stay out otherwise until an announcement. I still plan to do sushi on embarkation. It’s just a nice quiet way to kick off that first day.

Ooohhh love this. I’m preparing mine now.

I read it thoroughly. No idea what you’re talking about.

Sushi on 5 is definitely a la carte. I think the $35 you are referring to is for those who buy a specialty dining package for multiple nights, those guests can use their package for sushi on five and are given $35 pp toward the a la carte bill. Sushi on five is excellent we always go for lunch there on embarkation day rather than the madhouse rush of the buffet. Relax and have a leisurely meal and by the time you’re done they are announcing cabins are ready.

And why would a retreat host be quibbling with a suite guest about this. That’s a “great question. Let me escalate this to my manager to look into for you”