pokeyjones

The consensus we learned from local guides is that Xunantunich has the tallest temple and the highest view, so that's why we chose it. The bus ride was actually pretty relaxing and the lunch in San Ignacio was unhurried. We had about an hour and a half left in port when we got back (sailed on Royal Caribbean).

 

Here is a link to some pictures I took at Xunantunich. They might help you decide if you want to do this excursion. You don't have to be an FB member to be able to view them:

 

http://www.facebook.com/album.php?aid=2055545&id=1494320070&l=e59967f52a

Thanks for posting the FB site to your pictures. They were awesome. We are trying to decide on Ruins/excursions and these pictures were quite impressive.

We are back from our trip to the Panama Canal and other lovely ports of call. We too had the anytime dining. Often the DH was wanting more of a casual atmosphere, so we dined on the lower level Vista Dining Room for only 3 nights (formal), right after the early shows at 7:00 and in the Pinnacle on the last night. Other dinners were taken in the Lido.

We were always seated promptly when we were seated with others. Menus were given to us upon arrival, water was poured about 5 minutes after the last seats were taken ordering began about 10 minutes later. While some may find the pace of the dining slow, it was condusive to getting to know something about your tablemates. So, if you like meeting many different people this option may be for you.

The quickest meal served was 1 hour and 25 minutes at a table for 4, from the time we approached the M'd. Other meals at tables for 6 were 1 hour 45 minutes & 1 hour and 50 minutes.

With the larger tables, I had 1 item per meal served, which I hadn't ordered. A chilled fruit soup was brought instead of a hot soup, and, a blush wine was served when a pinot grigio (my 2nd) was ordered with a wine card. I didn't fuss about my soup, it would have been my other choice, but, I did try to inform the wine steward of the error. One of my tablemates was very firm with the wine steward. I had hoped that the wine steward had not poured from this gentleman's bottle of White Zin (although he had offered me a glass). :eek:

All and all, the timing I feel was reasonable. Throughout our experience, language in it's receptive and written comprehension forms, seemed to be the greatest barriers for the wait staff. With conversational and musical tones flooding the air, I feel that it is somewhat overwhelming to the waitstaff, who may not hear or understand your request accurately.

We too, are fairly inexperienced cruisers, but at our dinner table, were a few old salts. Often, they would try to dine with the officers, as they had accumulated many days on HAL, but the cruise we were on was filled. They were able to get a table in the officers dining room on the southbound/return sailing on their B2B.

One of the activities, they suggested, on board was a tour of the kitchen. It is really interesting to see the huge storage areas, and culinary arts that are practiced on board. You'll get a cookie or two at the end of the tour as well.

Peggy