Robjame

23 hours ago, KetoCruiser said:

Our TA has come back to us and is appalled at the treatment we have received. I think they are now on the case. so fingers crossed they will get a resolution.

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.

17 minutes ago, What A Market said:

I can tell you with absolute certainty that the people designated to pour wines in the GDR are not Somms. Not even close. 

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?

23 hours ago, LHT28 said:

yes  seems to happen on every O cruise we have been on

had the a/c way down  & still woke up seating  then about  5am  the cold air returns

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.

15 hours ago, What A Market said:

Unattended items are placed on the table

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.

8 hours ago, marieps said:

Refired mussels twice that were just too cold to eat.  Lobster bisque tepid at best.  Really?  The sommelier was wholly inattentive.  And worst, DW was ill all morning

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.

34 minutes ago, Janet- said:

We are on Regatta at the moment and wine by the glass ranges from $9.5 to $11.5  with  champagne at $16.5 plus tip

Very curious - red? Any wines the same?

16 hours ago, PaulMCO said:

They usually close the fire doors to prevent guest from dropping luggage off.

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.

35 minutes ago, turnip eater said:

Possibly because it was plugged in and unsupervised. 🤷🏼‍♀️

 

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. 

1 hour ago, turnip eater said:

Are they Redcurrants .. Redcurrants are quite tart/sour

Yes and they are sour 

3 minutes ago, jackdeb said:

be sure to get a good table LOL

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

19 minutes ago, marieps said:

We board Friday.

Lucky you!

If you eat in MDR say HI to Yuvelyn the MDR greeter from Robert James 7009. She is wonderful. 
 

2 minutes ago, ORV said:

That dessert with the grapes on top looks good. What was that?

Currants on top (technically a kind of grape)

millefeuille ( translation thousand leaves) French pastry in Jacques but shows up sometimes in MDR

phyllo pastry and custard cream 

Recently on Riviera:

Hair shampoo and cut with service charge - $154.80 and yes, he did push the products to buy.

Manicure with removal of gel, no pedicure with service charge - $94.80 - No products pushed.

19 hours ago, shepherd really said:

The drink service seemed acceptable at lunch

Ditto on Riviera at lunch.

‘’Suggestion: when the wait staff come to give you water (usually directly after you sit down), ask them to send the sommelier to your table. The sommelier will get you any cocktail usually available, or wine or beer. Have ordered draft Heineken (available from Waves/Pool bar). 
Do you know about I-95?
 

I would add that things have changed since January 4 2023 on Riviera. Talking to bartenders and from our experience cards are swiped for beverage packages every time. Perhaps several drinks are bundled during a drinking session but cards are swiped.

‘There is a small machine like a credit card machine at each drink venue where the wait staff enters your order, gets a receipt and puts it in their own container (often a glass). Why? This is the way they get their gratuity. If you look at one of these receipts it says 10% because the other 10% is pooled by the bar tenders. (According to the staff). Apparently the bar tenders get their gratuity once they have reached a certain plateau.

On Riviera, for 39 days, our card was not swiped on one day only when the machine (system) was down and sommeliers and wait staff manually copied the numbers on a sheet of paper.

As Lynn says, the choice of brand of spirit is free with Prestige. I can taste the difference between Smirnoff (the well vodka) and Grey Goose. So my double Grey Goose and tonic would cost me (if I were paying by the drink) $7.20 more. (2 x $3 plus 20% gratuity)