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You're welcome. I've had some interesting conversations with a couple of revenue managers. They were a wealth of knowledge (pun intended) regarding the methods they use to generate revenue and increase on-board spending.

The days of pushing specialty dining are still with us. A lot of it has to do with the revenue department metrics. If there were a lot of pre-sales on dining, there is less of a push to fill more tables. The last two cruises we've been on, we were approached by staff with folios hawking specialty dining, and they were somewhat negotiable on the pricing depending on the venue.

They 'could' offer discounted laundry services for suite guests that use that sun deck.

Patience and persistence are required when dealing with shoreside CSR. It once took me over 2 months of constant communications to reach a satisfactory conclusion to onboard issues post cruise.

Next up; A 7-11 sign hanging above the sandwich display case and a Slurpee machine.

Good question, but there's no firm answer. The email marketing doesn't necessarily coincide with what you'll find in the Cruise Planner. The 'sales' prices are all over the place, and it seems that the only consistency is the inconsistency. Because RCL uses dynamic pricing, the offers vary considerably for different sailings, dates and ships, and they can change at any time. Ignore the % off tactics, look at the bottom line price and buy when you're comfortable. You can always cancel a purchase and re-buy if a lower price shows up.

I can't say for sure, but I would imagine that the only draft beer they might exclude from the $18 pitcher price would be the Kentucky Bourbon Barrel Ale, solely because it's listed as a 10oz. pour.

Yep...

Nope. Here's screen shots of the Cruise Planner when it worked. 1st pic is the landing page. 2nd pic is the purchase page.

But wait, there's more! The Cruise Planner shows two different prices for the DBP. On the landing page it shows $62.99 pppd. When it's clicked, and it reloads in the next window the price has increased to $67.99 pppd. AND, it cannot be booked at either price. We now know what the significance of the word 'Royal' means.

BYW: If the timing works for you, keep an eye out for RCL's Black Friday deals. They're usually about the best prices you'll see.

Online prices prior to a cruise are almost always lower than onboard prices. Current prices have no bearing on the prices posted five minutes from now, 5 weeks from now or once you're onboard. If there's a "deal" offered onboard it's usually BOGO at 50% off based on $98 per day per person not including the 18% for gratuities. And, that's usually only available on the sailing first day.

On cruises in the Netherlands, shoes are also included on the list. Apparently, they were experiencing too many clogs.

Actually, it's not that Oasis class ships 'can not' tender, but they 'will not' tender. Michael Bayley himself said: "The larger ships, which carry more than 6,000 passengers, would not stop in Cayman unless a port is built."

No necessarily. If specialty dining bookings are slow on any given cruise, there will often be people going around trying to get bookings by offering discounts on the first day. There's really no way to know until if there are bargains to be had until you get on board.

True. To some people, a restaurant that doesn't have a drive through window is fine dining.

Either of these BBQ joints are relatively close to GB International. J.B's or Grubbs. FYI: These are not sit down restaurants, but are both the real deal. A decent sit down restaurant close by is Pappas BBQ.

There are two airports.

Houston is a sprawling metropolis with lots of choices. You may want to narrow your search down to a general location.

You shouldn't go thirsty, but you'd better pack some comfortable walking shoes and Alka-Seltzer. Bars on the Allure in no particular order: Amber Theater, Studio B, Jazz on 4, Blaze, Comedy Live, Casino, Boleros, On Air Club, Bow & Stern, Cafe Promenade, Champagne Bar, Sorrento's, Schooner, Dog House, Sabor Bar, Aquatheater, Vintages, Trellis Bar, Rising Tide, Park Cafe, Dazzles, Pool Bar, Sand Bar, Solarium Bar, Sky Bar, Mast Bar, Windjammer and the Wipe Out Bar.

Parking availability is going to be pretty important considering that more than 30 million people live within a 300-mile radius, making Galveston a prime drive-to market for the central U.S. Also, more than 1 million passengers are expected to board in Galveston this year, making it the fourth most popular homeport in the country.

The extra day should give them ample time to stock the bars!

The Allure of the Seas was scheduled to arrive on November 9, 2022 but arrived a day earlier. It's looking like the official opening of the new RCL Cruise Terminal and the maiden voyage of the Allure from Galveston is a thing.

These floating dry docks are nothing new. Way back in 2007 we were aboard the Rhapsody of the Seas and major renovations were being made during the cruise. First off, the Windjammer was closed because it was being remodeled. While under way workers chipping away at the travertine flooring with hammers and chisels for hours on end. The cacophony of metal implements smashing tiles into bits rang throughout the forward elevator banks. This closure subsequently caused a major log jam in the MDR. Why? Because a makeshift buffet was installed down the entire center of the dining room during all meal service times. This in turn created a sea of humanity clamoring to get fed in one dining room, at the same time, resulting barely controlled chaos, atrocious service, a plethora of un-bussed tables and many flared tempers. Elsewhere on the ship, they were replacing flooring in public areas and there were huge bolts of carpet and other flooring materials lashed down all over the ship. The stench of whatever adhesive they were using to glue down the flooring was practically inescapable and appallingly noxious. But wait, there's more; The main pool was also closed because they were refinishing metal stanchions and wooden railings in the pool area and on the surrounding open decks, during the day, while underway. So where did all the swimmers go? Well, to the Solarium of course. Needless to say, it was not the idyllic, peaceful adults only paradise that the RCL marketing ads promised. Out by the main pool, the crew was using some highly volatile and odoriferous coatings in very close proximity to the passengers. Unbelievably, one of the crew was painting the railings in the smoking section right next to people who were there smoking. Fire and fumes, what could go wrong? Boxes of materials, bolts of carpet and paint buckets were to be found all over the ship, and the work continued both day and night. They weren't even trying to be inconspicuous. We decided a more fitting name for the vessel would be the Rehab Her on the Seas or the Crapsody of the Seas. We made the best of it, but that ship should have been in dry dock with the amount of work being done. No compensation was offered on board, but after about 2 months of relentlessly dealing with shoreside customer service, they finally issued a 50% off coupon for a future sailing.

Speaking of subjectivity and opinions, the 'tenderloin' I mentioned in my previous reply was the 'subject' of a difference of opinions about the beef I was served. I mentioned to the waiter that I couldn't cut through the meat, and even if I could, I would probably still be trying to chew it until the second seating. So, the head waiter got wind of the situation and shows up at the table. The following conversation ensues. Head waiter: Sir, is there something wrong with the beef? Me: Sorry, but yes, there's no way this cut of beef is from the tenderloin. Head waiter: Why do you think the beef is not a tenderloin? Me: Because true beef tenderloin should be able to be cut with just a fork. Head waiter: I'm sorry, what would you like me to do? Me: Are you a betting man? Head waiter: Sir? What? Me: Bring me the optional tenderloin from Chops, and it it's even remotely similar to what is on my plate, I'll gladly pay for it, but, if it isn't you comp it. Head waiter: Uh, umm, we'll bring you a freshly prepared steak from the kitchen. Me: Then I we both agree about the 'tenderloin'? Head waiter: Nods in agreement. Me: Thank you. Epilogue: It wasn't subjective that the meat was tough, and it wasn't just my opinion regarding the poor quality of the beef. BTW: The freshly prepared steak was actually very good.