marne001

I last sailed PCL prior the pandemonium. There was a $3 delivery fee for food delivered from the Sanctuary menu. I do not know about OceanReady food delivery from non-Sanctuary food offerings as the Sanctuary menu is pretty extensive and satisfied me. Try the beet sandwich, it was great. Marne, the Cruisin' Fool

Absolutely agree. If I may add, while the Captain (Master of the vessel) is in charge, the Hotel Manager is a great influence on all food plus tidying up the staterooms. Lastly, the length of service of the on board crew seems to make or break the experience. On a previous sailing, the majority of the crew had been on the vessel over six (6) month and worked seemlessly together. In the MDR I noticed communication without a word, just a point or facial expression from the wait person to the assistant wait person really got things done. I always first check in at the MDR before visiting my stateroom to see where my table is located, then ask for the most seasoned service team. That trio elevates my dining experience. If I cannot score a seasoned and trained team, I just do a "bang band", which is grazing at more than one restaurant. For example, get a nibble whilst dressing from room service. Next wine at Vines, grab 1-2 tapas, followed by a dash through the buffet grabbing something and dining by the pool. Makes it fun and the best of a situation. Marne, the Cruisin' Fool Sailing since 1967 where I caught the 'cruise virus'. There is no cure, only treatment - another cruise. The worst day at sea beats the best day on land.

My last PCL sailing was long before 'rona. I stumbled upon first night in the buffet's "seafood extravaganza". Mountains of crab legs. Booked again several months later and it was mountains of decent sized boiled shrimp. ONLY times I ever had dinner in the buffet. Sailing soon on the Regal...any idea if this persists or the pop up crab shack changed things?