Jim_Iain

Thanks for your post. Enjoying your post so far and your perspective so far.

Thanks for confirming. I'm going to have to look and some of my bookings.

I didn't purchase promotional chips - I purchased a $100 slot package that included $20 promotional addition. I don't recall whether I was able to use OBC for it.

Won't be loaded until closer to cruise date. I would recommend choosing a similar Current Cruise on Eclipse (#days) and it should show.

They are included under you drink package if you have one. Some like Blue Chip comped cruises do not include drink packages.

My personal opinion is that it would be impossible to see or even track, with all of the fake sales. It might be interesting to check prices and re-price without the tips it if proves to be a lower rate.

It will be interesting to see if you find any passengers with the recipe. Often time each bartender has a little twist to make their special. Reminds me of a wonderful Chopped Apple Pie that both my Mother and Grandmother made. Granny's was always better. I did once asked my mother what she did different and the difference was only my Grandmother just dumped in all the dry ingredients on top of the apples and my mother mixed them in a bowl first. That little difference made a big difference.

To be hones most New Year's Eve dinners on Land as well as at Sea are an opportunity to charge more. Money Grab may be a harsh description and value is based on both demand and value. Demand is always high both on land and sea for New Year's Eve. It looks like a beautiful menu and is in the range of things like Chef B's menu with wine pairing. If interested I would book early as I'm sure it will sell out quickly.

I could be wrong but there have been a number of people reporting that they had new charges to their cruise for tips even though they had booked under the AI. All I have read said when they called in they were informed it was an error and corrected by removing the additional charge.

We are probably the opposite of many cruisers and constantly have to ask our waiter to downsize our meals as oppose to super sizing. It does take a couple reminders to get the waiter "trained". To us - when you pile food on a plate it is more of a turn off. To be honest the daily walk is a result of retirement - When I first retired I started putting on the pounds because I was just sitting around doing nothing. Fitbit to the rescue. When I first started walking I thought 1 mile was unachievable but just kept adding on. Now I find it my escape into another world. I am now hooked on Audio Books and go through a couple books a week. A CC member (a Librarian) enlighten me to the vast collections libraries have and can be borrowed for free using Hoopla. You can listen live or download for offline listening.

I think again Celebrity uses Cornish Hen's and call them Poussin to make us think we are getting something different. Recently I ordered a Quail and I'm sure it was also a Cornish by the size of it. I think it is much the same with the Fish in Luminae - The offer Branzino, Loupe de Mer and Barramundi and Black Sea Bass. In reality they are all Sea Bass and in my opinion probably the same regardless of name. Just a gut feel with no proof.

Basically it's a young Chicken It's a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams (14–16 oz) but not above 750 grams (26 oz).

Google is your friend. The Yellow Warbler – a cocktail recipe by Michelle Hartsell Cocktail Engineer 2 1/2 ounces of good quality citrus vodka (I used Ketel One Citroen) 1 ounce of limoncello (I used Re:Find) 1/2 ounce of fresh-squeezed lemon juice. a small squeeze of agave nectar (if needed) a dash of Fee Brothers orange bitters. Another Option 1/2 ounce freshly squeezed lime juice, from 1/2 lime 1 1/4 ounces orange juice 1 ounce light rum 1 ounce dark rum 1/4 ounce Galliano L'Autentico liqueur Maraschino cherry, for garnish, optional Fresh mint sprig, for garnish, optional You can probably substitute Passion Fruit for the OK or play with it until you find the perfect combination. Recipe Variations The name "yellow bird" is a popular choice for a number of yellow-colored, tropical cocktails. The recipe above is one of the most popular and oldest recipes. If you're in the mood for a slightly different yellow bird, try one of these: The blended yellow bird is a popular frozen cocktail on cruise ships. It is made by blending 1 ounce each of light rum and pineapple juice, 1/4 ounce each of Galliano and crème de banane liqueurs, and 2 ounces of orange juice. It's served over ice in a hurricane glass. You can also skip the blender and shake the ingredients. Many yellow bird recipes come from Caribbean vacation hot spots, and one popular version includes coffee liqueur. Shake 1 1/2 ounces light rum, 3/4 ounce crème de banane, 1/2 ounce each of Tia Maria (coffee liqueur), and pineapple juice, and 2 1/2 ounces orange juice. Strain it over fresh ice. Another popular option skips the orange juice in the Galliano recipe. For a simple yellow bird, top a shot each of rum and banana liqueur with orange juice. Sometimes, vodka is added to the mix. These versions often skip the juice, opting for sour mix with 151-proof rum instead.

There's another really useful feature - Ignore List - One of the choices is that you can ignore a signature of a single user - This use to be very useful when they use to display some rally huge signatures but they now suppress most of the signature and you have to hit expand signature to see it all.

Me too.... Me too.....

My guess is it will be the same one they have had for years. Will let you know for sure in November.

One of Iain's top peeves is their liberty with misleading names of dishes. An example is the Guinea Hen - which isn't a Guinea Hen and is probably a Cornish Game Hen - the two have a very different body shape. I kidded him and said at least they still have your Guinea Hen. By the way this is what a guinea foul looks like and is the size of a small chicken and is a Game Bird while a Cornish is not. vs Cornish Hen

Just talk with your waiter and tell them the portion size you would like. They are pleased to accommodate. I often order an Appetizer as a Main Course. My favorite is the Steamed Muscles (starter) and is perfect as a dinner portion side.

I have to agree - Their trout is good and I usually order it was sauce on the side just to taste. Not a fan of the sauce.

Wondering if they were testing the menu on Beyond?

Thanks for posting - I suspect the article is out of date. I took the liberty of looking at the HTML Code and the page was created November 30, 2018. @justpackingmybags post may be the most up to date as it was last updated March of 2023.

Remember that the Move Up is basically an auction. There are many factors that may influence you chance of winning. The logarithm is designed to maximize the revenue to Celebrity. Things that may affect your chances - Some of the things that may affect your success. 1. Someone in a AQ or SS also bidding and their revenue generation is greater than your bid. 2. Availability of Class - Remember that every time a room is upgraded it opens a cabin in the class that was upgraded from. This sets off a chain of upgrades. EG - Royal is filled by a CS, SS is upgraded from a AQ etc 3. According to your CC status you get a bonus % on top of your bid. Classic members get an extra 1% multiplier, Select members get a 2% multiplier, Elite members get a 3% multiplier, Elite Plus members get a 4% multiplier, and Zenith members get a 5% multiplier. This means that for example, you and I bid the same amount. If Elite you would get a 3% multiplier and I as a Zenith would get a 5% - meaning I would win (in a perfect world) Remember that each time a room is award it opens the cabin that was upgraded from. I have bid at the Maximum before and not won. Later I learned that the person that had won was a Ultra High Blue Chip Member and were comped the room. How that works in the equation is unknown

Many of us also feel the concerns. While negativity has been running rampant I think it is important to go with a positive attitude and judge for yourself. For years I have heard the Sky is Falling only to find more things were the same as I had remembered and have never had a bad cruise.

Thanks for you really well written review.

On SIL B3B in April/May they still had the original Daniel B Menu but on the 3rd cruise they pulled the Tangine Chicken (due to supply chain issues). It surprised me to learn that it is pre-made by Daniel B's Kitchen and shipped to them in boiling bags... hmmm....so much for the concept of everything being cooked fresh.