Robisan

As just one example, Costco has certain items that display on their website as 'Member only pricing' and require logging in to verify membership to see the price. I'm pretty sure a freshman IT student could write 'If this, then that' code for Seabourn club levels so that appropriate pricing could be shown (or not shown if the member is not a past pax). While better pricing can usually be obtained from a TA it's very helpful to have the SB website pricing as a baseline to decide whether to bother your TA. Additionally, whether it's TA's doing needless legwork or Seabourn having to devote employee resources to compensate for lack of basic website functionality, we pax pay for the inefficiencies in marginally higher prices (which TA's/Cruise lines set, in part, by the cost of providing services). Home office idiocy, bad management, bad websites, etc. are not cost free and nor is 'you can remedy it later with someone in Seabourn Square' cost free. Finally, as an aside, if they don't want to display prices yet, wouldn't it be better to show it as "Coming Soon!", not as unavailable, or worse, sold out? Lost business resulting in steep discounting later, while beneficial to those getting deals, is paid for by higher prices elsewhere and/or lower quality onboard product.

Someone should go to the MDR for lunch and order off the room service menu just to see what they say. I would very much like the club sandwich for lunch somewhere other than in my suite. Sadly our next booking isn't until November. ...adding, if they build it people will come.

"Yes, since it's still being sourced from a 'snack' supplier, I'd like the 32-oz Porterhouse for one, medium rare please." The ghost of TK Grill would be proud.

Since your cruise embarks in just a few days it would be wise for you and/or your TA to advise Seabourn ASAP that this is a needed medical accommodation (not just a preference request) to best ensure they have adequate supply of what you need earmarked for your use. Additionally, the onboard purified water is delivered in unsealed, reusable bottles, so it's likely not usable for your medical purpose.

We use AirTags routinely in our luggage and until this thread never imagined there was any issue or problem with it. Why can't we just have nice things?

Can you delay and/or specify the return home delivery date if you want to send some of your luggage home post cruise while extending travel beyond the disembarcation date?

Will VPNs work via the Seabourn>Starlink connection to enable access to country specific/exclusive content?

Look, it's the holiday season and this forum should be a positive place to discuss luxury leisure, not extended discussions of exploitation and inequality. I'll just close with this: That operators may find a reasonable supply of labor with no better options than to accept exploitive employment does not convey absolution to the employers or their patrons. The better answer for cruise passengers is to not patronize a spa business model staffed by low/no pay, hard sell or starve, commission dependent employees, which is antithetical to both the relaxation most want from a spa and the ambiance people expect on a luxury, all inclusive cruise. We are all extremely fortunate that Seabourn vs Silversea et al are the decisions weighing upon us, not whether we have no choice but to continue working for the Steiners of the world.

Qu'ils mangent de la brioche!

Indeed. When the Observation Bar dinner hour entertainer recently did a not-tongue-in-cheek lounge version of "Me and Mrs. Jones" I nearly died on the floor laughing. It was a transcendent Seabourn Moment. Top that Regent and Crystal.

This is not an issue of nosy customers or unprofessional staff. This all came to light as a result of the operator's ham-handed scheme to raise prices and profits without raising the list tariff rates by shifting employee costs to a newly instituted 18% gratuity - on sailing line where all other (and all prior) gratuities were included in the fare. Some customers citing tradition (and gratuities included marketing promises) refused to pay, resulting in staff not being compensated for work. Now you may say 'not my problem, I pay fairly for good service, sucks for them, they can always work elsewhere, etc.' but it's fair to ask: Do you think those customers who were queuing up for gratuity refunds unrelated to the service received would want the staff who provided the service to go unpaid? How are they to know what is occurring without someone on staff finally speaking up and reaching out? Employers and employees are not the only parties involved here. Seabourn customers also have agency too, for without them there is no business. Now you may say 'I pay a fair price for the services I purchase and if they are rendered in exploitive sweatshops that doesn't concern me.' From my interactions, most Seabourn customers have some conscience, empathy and sense of human decency such that whenever possible they'd prefer to not patronize sweatshops, notwithstanding the fact that some less fortunate people find themselves employed there. So, I say bravo to the brave staff who spoke up for themselves. There has always been a strong bond between Seabourn staff and passengers, for it is the staff that makes experience, not the Home Office heads and beancounters, who should be ashamed to be part of what's apparently occurring in the spa.

Also note, if the pay structure is similar to what's described in the video above then some of that $90/day will be withheld to cover room and board on the ship. In the video the withhold is $70/day.

Perhaps you might want to watch the video in post 18 above and reconsider.

What a depressing choice: Reward this abhorrent business model by patronizing the spa or boycott the spa and further 'starve' the staff who are being exploited.

Seabourn may be willing to match the 25-day pricing if you're willing to switch suites between segments. You also might want to check suite availability for each segment and see if any are available for both segments. Had this happen when I booked a future cruise onboard and they were able to assign a suite showing available on both segments (but not showing for the full cruise) to me for the full cruise.

Yes, Terminal D in our case, which I incorrectly remembered as terminal 4.

For our Sojourn sailing out of POM last month Seabourn home office said Terminals aren't assigned until close to sailing date and to check back a few days before embarcation. Seemed puzzling since the port knows which ships will be in port well in advance. In any event, updates to our boarding information in the Seabourn app did ultimately provide the Terminal number a few days before sailing. In our case it was Terminal 4 for both departure and return.

I was addressing the cooked hot items on offer and, in particular, the lack of freshly prepared menu items. There were indeed prepared 'salady things' also on offer, some quite tasty, however they're generally pulled together with oils or dressings (and salt), so not exactly light and healthy. Plus, they are of course only available to those willing to indulge buffet serving. A PS to my post above, there is a lovely, innovative Chef Salad in the starter section of the Restaurant everyday menu that with some protein enhancement would make a terrific lunch menu entree. Again, like cribbing from the room service menu, there are ways to use what they're already doing to improve their lunch menu offerings.

Just off the same cruise and agree with everything said in the OP (Deck 6 forward, wondered about the water leak mid ship). We took this as a spur of the moment R&R cruise, so we stayed on board for many port days. Frankly, lunch is a real problem, bordering on embarrassment for Seabourn. Colonnade menu dining has just one item cooked to order - the hamburger. Everything else is pre-cooked, served lukewarm and tastes like food that had been sitting for a while. Likewise, the only Patio Grill cooked to order items are the hamburgers and hot dogs, with the daily theme items pre-cooked and served cafeteria style. (I can't speak to whether the daily specials are cooked to order as they never appealed.) Colonnade cafeteria offerings were invariably heavy, salty, saucy goulashes and lukewarm proteins. Close your eyes and it could be any mass market ship buffet. I expect more at this price point. Meanwhile, the expanded room service menu has a number of cooked/made to order items available anytime that would be welcome additions to the everyday lunch menus (hello Club Sandwich?) in the Colonnade and Restaurant. Additionally, there is a real need for some lighter, healthier lunch options, in particular some entree salads. Currently, if you want a non-Caesar salad you must assemble it yourself (with common serving utensils) from meager day-old protein options. How about a quality Chef Salad and/or Asian Salad? In short though, they really could alleviate this problem by simply adding some (or all) of their anytime room service menu items to the everyday Colonnade/Restaurant lunch menus. After all, they stand ready to make them anytime, so… Evening dining was very good with Earth and Ocean standing out, with stellar, friendly service prevailing throughout the ship. Some tightened staffing showed at the margin, in particular there being just two waiters somehow admirably serving the entire Sushi/Club clientele during the busy pre-dinner hour, but they never let it affect their public demeanor. TK Grill was fine and though service was on point it felt like everything was on borrowed time. Couldn’t help feeling like staff must be counting down the days until they never have to do tableside caesar dressing again, even if they never let it show.

Perhaps consider the converse and how (and how late and/or how much "partake") some people might wish to celebrate formal evenings.

I would rather they skip the peacocking, faux-sophistication of table side preparation and devote those resources to in-kitchen food quality/presentation and general service. Multiple entrees for two requiring table side prep, at the expense of individual dining options and other service generally, is a poor substitute for just bringing well composed plates of each individual's dining choice fresh and hot from the kitchen. Generally happy to move on from TKG. While I enjoy steakhouse dining the meals can hit heavy, affecting sleep and thus are not terribly compatible with early morning, port intensive cruises. The new concept looks fine if well executed, but obviously not a fan of multiple entrees for two on a limited menu.

I too was puzzled by this promotion. Having the landing web pages say "sold out" is perhaps not the most effective way of communicating this.

Agreed. Also think 14-day RTs from SF to Alaska would be very appealing. As a Socal (or AZ, NV, etc.) resident we could take embarkation day morning commuter flights (from a not-LAX airport!) to SF at substantial savings and ease when compared to prior day long haul business class to Anchorage/Vancouver plus hotel. Frankly, I'd pay SB the cost savings in add'l cruise fare just for the convenience.

Always puzzles me that what's missing is a liquor bite to complement and contrast with the sweet, yet most mocktails just double-down on the sweet instead of finding an alternative contrast.

"The menus will be available onboard the Seabourn Venture’s June 18, 2023 voyage and onboard the rest of the fleet by October 2023, according to a press release." Coming soon?