Mareblu

It has a twin on the other side

That post is not worthy of dignifying with a reply, imho. We are Australian. We probably speak with "the accent" sneeringly referred to, although I am frequently mistaken for English. We have never requested gratuities be removed from our account, and we show our appreciation with a discreet envelope to each of the wonderful staff who have cared for us. Our Australian friends and acquaintances who cruise, and with whom we've discussed this topic, do the same. The poster has a history of denigrating Australians on other thread, but once received such a backlash that I thought they had sensibly moved on. The problem is theirs.

Tallinn is one of my favourite European ports.

Kathy, wherever you are seated would be a lucky table. Really enjoyed the M&M you so superbly organised, and our chats whilst aboard QA.

Our warmest wishes for a very happy special birthday in the coming days. Mario turned 80 (neither of us can believe it) during our very recent QA voyage in QG. We had not requested a cake, and thought we were safely under the radar. Cunard obviously noted the date in his passport, and the message must have been passed along. We were totally surprised with an exquisite cake, carried to our table by singing waiters. We were actually delighted, and truly grateful for this generous gesture. We enjoyed a wonderful window table in QG, whether that was because of the magic passport date, or our Q3, I’m unsure, but our QG experience was nothing short of exceptional. We know your coming voyage will be equally enjoyable. Happy birthday again, @NE John.

On, and @WantedOnVoyage, that was on QUEEN ANNE 😉

Yes, I am guilty of reporting the incident. I have no idea of how the patient, polite (and in the view of all who witnessed this unbecoming and embarrassing performance) shamefully-treated senior waiters, resolved the matter, but the next evening, it was "carry on as usual" in the very best of Cunard tradition. They are exemplary, in my opinion.

Just back from a long overseas trip. We're flushed, of course, so we'll pay it.

Booking our staterooms today. Just our scene, so why wait?

It’s usually the first port in Europe. For our QA British Isles cruise, it was Cobh (Ireland). 18 months ago on Oceania’s Sirena, it was Kiel, I seem to remember. For Kiel, we had to disembark and front up in person with passports. For Cobh 19 days ago, we simply lodged our passports with the Purser’s office. QA staff took care of the whole operation, and we collected our passports 2 days later.

Black Point?

Warnemunde is a really lovely town to simply step off the ship and wander up and down the street right there, with some interesting market stalls. Really enjoying your travels; thanks for sharing.

I agree with you. I found those questions not only puzzling, because it was Cunard engaging in naval gazing, but also deeply disturbing. I dislike the term "trendsetter". It carries notions of a new shade of lipstick.

More than a no-brainer, Lyle. At that price difference, you'd have to be cerebrally challenged to pay the fare Qantas demands. The pjs are good though, they last for years. We only did BC with Qantas once, but wore the pjs for many winters. We're so looking forward to meeting you and Lynn "off the page". Good luck with your NZ investigations.

Can’t believe we missed each other by 48 hrs. We were in Cobh on Queen Anne last Wednesday. We then had a sea day and disembarked in Southampton Friday. cobh is a lovely town with charming, welcoming people. Woke up in Sydney this morning. Great to be almost home.

York Minster is not only a peaceful haven, its architectural beauty is awe inspiring; the very essence of a place of worship.

Oh goodness that explains so much. How terrible for the patient and their loved ones. We had no idea of that scenario. I feel so terrible for calling out the escalator closure. Healing prayers and wishes🙏🏻

Of course all other inconvenience pales to insignificance in such circumstances, and our wishes and hopes for a recovery for the patient, and comfort for their family, are foremost in our hearts and minds. The unfortunate medical emergency aside, there seemed to be no order at all in this morning’s disembarkation. Our luggage tags were blue 2, and we were assigned the time of 8.30. The first announcement implored people not to assemble on Deck 2 until called. Then we heard blue being called, followed almost immediately by the announcement that disembarkation was suspended due to the medical emergency. What ensued after a necessary hiatus was a combination of people massing on Deck 2 obviously before their due time, and Cunard seemingly losing any sense of the plan. After hearing no more “blue” announcements, and other colours being called, we proceeded to Deck 2, where a Cunard official told us to “just go up and push in ahead. You’re blue”. A kind lady offered the space ahead of her, so we fell into line. Then, and this is the port authority’s breakdown, no escalators were working, and there was only one lift available for the slowly-moving throng. We took the offered option of hauling our carry-ons down the several levels of concrete staircase. On reflection, it seemed to be the perfect storm.

With all due respect, New York is not Italy. I’ve just returned from another trip to Italy, something we do nearly every year. The recipe I posted above is exactly how marinara, or frutti di mare, as another poster noted, is prepared and served in home kitchens, trattorias and ristorante in Italia. Using the term, “the old country” implies an adaptation of something from long ago, and I understand and accept that over time, local cultural mores and tastes do adapt and interpret. I can also attest, from many visits to NYC (which I love, btw) that most locals have absolutely no inkling of how to serve a genuine Italian “caffe”, either. That is not intended to demean in any way. It’s just a fact.

Escaped. It was a bit of a shambles, I’m afraid, but from previous reports, we were anticipating just that. Never mind, we survived, but Cunard really needs to deal with this and get it sorted.

Incorrect. Zuppa di pesce is FISH SOUP. Marinara sauce (with or without tomatoes) is seafood sauce to be served with pasta (which, of course, should always be cooked “al dente”. I much prefer linguine or spaghetti marinara to be prepared “in bianco”, or without tomato. Good extra virgin olive oil, lightly sauteed garlic andchilli (both optional but provide the “pop”), white wine, a variety of fish and shellfish, finish with fresh parsley, freshly ground pepper, and enjoy. In Italy, btw, it’s considered a sin to add fresh parmigiano, but I confess to occasionally being sinful.

You’re welcome.

Our table neighbours had ordered a chicken curry a few nights ago. They would have ordered at lunch the same day for dinner that evening. It was cooked with aplomb tableside by one of our senior staff, who like many of his colleagues, is Indian. It was fascinating to watch his diligence and patience. Of course, the finished dish was then served with all the traditional accompaniments. Our table neighbours proclaimed it “superb, exquisite”.

It’s painful and awkward listening to him. I don’t think he dver could manage a solo.

My desire is always to be there, oh Mull of Kintyre (cue massed pipes and drums). I’m totally ruined for the evening too, now🤣🤣