Jim_Iain

Can anyone advise when on-line check-in opens? Do you get an e-mail advising when it opens for selection of check-in times?

Recently in Greenland and USD or Credit Card were the norm.

It was indeed a beautiful day. With all the rain this year I'm blown away that everything is in bloom. The double Kumamoto trees are in full bloom in our front yard. I was half expecting to have missed them this year. I took my full walk today and really enjoyed it. It is nice getting back my regular routines again. There's no place like home ---

Ended up not being too bad ---- except for some reason a yellow spot was showing up on his groin and the inspector had to go into a more intimate feel than normal. Only delayed us about 10 minutes For those that have Chase Sapphire and Priority Pass. They have a nice lounge in the Departure area. Rather busy but when filled they would find open spaces for those waiting. There is a pretty regular flow keeping seating available most of the time.

Yikes ... I feel cheated. The Casino called and said they were sending and offer to our room. It ended out being $100 off a number of select cruises - Caribbean only. No thanks. OK... I'm not a big gambler.

If you have a drink package drinks include gratuities but many tip extra on top for exceptional service. We have gotten to the point in the Specialty when buying a bottle of wine and they add the 20% on top we do not feel compelled to tip extra. After all we generally would not tip beyond 20% in gratuities for dinner or drinks.

You're Mother's Seafood dish looked incredible... Looks like something I would enjoy. Did it taste as good as it looked?

Definitely they will do what you wish. We are not big eaters also and they were very good at giving us 1/2 portions or even appetizer size portions of anything on the menu.

I'm home and enjoying my afternoon catching up on your journey. You are capturing the beauty and energy of Japan.

Tipping above the standard gratuities is an option each passenger makes. While we may differ from others, our practices is that if a crew member just does their job we do not feel compelled to tip extra. For service above and beyond we tip commensurate with the additional service and attentiveness. My norm for Butlers, Room Attendant, Favorite Bar Tender, Waiter and Assistant waiter is $5 - $10 pp per day. We only tip at the end of the cruise and never tip al la carte.

Not sure if BlueChip Status matter -- but I have taken money against my card as a Room Charge and was billed to my Credit Card at the end of the cruise.

It can happen but is a very rare experience these days. Right after cruising resumed after COVID it was done quite frequently with the ships only sailing at 25-30% capacity. I once got a Gratis upgrade to a Penthouse due to the person coming down with Covid the day before the cruise.

I believe that it will depend on country of booking. I understand that for UK bookings it is included in your fare price. Just did a U.S. mock booking and it indicates it is bill separately

Took a bit longer to get home than expected. After we departed we had a 1 hour hold on the runway. SFO is having construction done on one of their runways and instituted 1-3 hour origin holds. The Captain shut down the engines and we just sat. We did get home albeit later than expected to view one of the best approaches into SFO possible. Right over San Francisco with 50+ mile views. Even the pilot pointed it out.

Iain got the dreaded SSSS You have been selected for special screening. Pat downs numerous times. Residue scans of hand baggage etc. Global Entry only 3 on line. Real Quick. Regular security had a couple 100 but looked to be moving. Everything is facial recognition.

Group 1 called at 7:45 and BART was kind enough to escort us to the departure gate. Out the door and turn Left. Followed signs Just Tap on Tap off with ApplePay and was on the Subway by 8:19 We are now outside the terminal as we can’t check in until 9:20. (30 minutes) Easiest departure ever.

Well every adventure must come to an end. We arrived Vancouver at 5:00 AM. Although the weather calls for rain looks beautiful. Walk offs began at 7:09 and general disembarkation should begin shortly. I would like to thank everyone that has followed along and participated. What a fun time we had. i still have to put a couple videos up. Yesterday was Singh’s birthday and we had a fun party for him.

Did a quick video of afternoon tea in OceanView Cafe --- not real traditional and a bit sorry selection.

Just as we pull into Vancouver tomorrow it will be time to start reading your new Live post. Looking forward to following along. Jim

Know the feeling .... today would have been my mother's 101th birthday. Ciquo de Maya

Last night was Chic - Lobster I had the Trout and Iain the Salmon The lobster was really small, which was fine with us. It was sweet and tender but kinda is watery which is common of frozen lobster. I had the trout as a starter. Iain had the Salmon fro MDR Here’s the Lobster in a hollandaise based sauce. Poached pear from MDR

Further cutbacks are being noticed in Lumina. It tastes like the have changed the butter to a butter / spread mix and have recently cut down the size of the butter mold. The more they cut back "standard" items the more they are shifting away from Luxury to Denny's attention to detail and quality. THE FIRST RESORTS AT SEA STAR RATED BY FORBES TRAVEL GUIDE - Celebrity’s sleek, contemporary ships embody everything you’d expect from a high-end resort. In fact, Celebrity is the world’s first cruise line to be Star Rated by Forbes Travel Guide.

Last night I didn't see any in Luminae but did see some at various staircases --- as well as the green screen in front of the Casino.

Hope you enjoy Explora -- she really looked beautiful.

Over the years we have modified from traditional Lamb and/or Beef and now use a combination ground Chicken/Turkey ---- Besides that it is pretty basic - Onions, Carrots sometimes Celery Chicken/Turkey - and Bisto to thicken. Just good old comfort food. He serves it with Bachalor's Marrow Fat Peas. Stock Photo of what we are talking about -