SALAD MUNCHER

Just received by post from Cunard a spanking new booklet entitled "The Grills". On the last page there are two things I am surprised over:

1. It states afternoon tea is served in the Grills Lounge. Last November we were served afternoon tea in the Princess Grill Restaurant, which wasn't too nice actually. Have they now reverted back to serving in the Lounge?

2. It also states "...In the evening the lounge hosts pre-dinner cocktails and canapes..." Does this means free cocktails and canapes (seeing as though it states 'hosts')?

Just thought anyone travelling in Grill recently might be able to answer these questions. Thanks

Thanks for your response and as examples, I would expect my Butler to clean our shoes and keep suits/trousers in good shape and attend to our laundry etc.

Keep the drinks & fridge stocked without asking.

And of course reserve seats at the theatre & speciality restaurants.

Oversee that the cabin is always in a state of perfection.

Am sure there are lots of other tasks would come to mind once on the cruise.

But of course a Butler should anticipate duties without asking.

I fear you are going to be disappointed.........

I agree, we have already been on two Riviera River Cruises, and will again be joining them in April this year. I really like their brand, they seem to have it just right, with included excursions, really nice boats and pleasant staff. It would be great to chat to others regarding Riviera to gain tips and info.

Don't forget you also get a bottle of Champagne and a bottle of Pol Acker on arrival, usually with the champagne on ice!:D

Dear Harold - We just booked transfers from Heathrow to Southampton and Cunard has raised their prices considerably since last May. Now the one-way price is US $80 per person! Outrageous increase in my opinion.

I have also just booked their transfer from North West England and they have increased the price to £108 each!

I know there are many threads on the gratuity sharing on Cunard, in fact I have made contributions on many occasions. Although this article is not strictly about cruising it does give an indication of how staff view the sharing of tips. Hopefully it will be ok to post this link. https://www.theguardian.com/uk-news/2018/feb/11/tgi-fridays-share-tips-waiters-kitchen-staff?CMP=fb_gu

I did a back to back Southampton to NY in June of 2017 with my elderly mother. On the first night of the second leg (NY to So, so day 7) she was really poorly all night and was up coughing and finding it hard to breathe. I took her to the Medical Centre the next morning and she was diagnosed with Bacterial Pneumonia and was kept in the Medical Centre throughout the rest of the cruise, thereby missing almost the whole of the second leg of the trip. She was very ill and the doctor was very concerned about her survival (she was 85 at the time). She was given many drugs and procedures whilst in the Medical Centre to aid her recovery. When we arrived in Southampton she was immediately transferred from the ship to the hospital in Southampton, where she stayed as an in patient for a further week. Fortunately she did recover and is now OK.

It cost an arm and a leg to pay the medical bills to Cunard (but we were insured), and it never even entered my head that she should be compensated for missing out on her trip - even though I also missed out because I sat by her side for the whole 6 days from around 8am to 7pm each day. I was just grateful that the staff were able to treat her and give her the necessary meds she needed to keep going.

However, I do believe that the air conditioning on large ships contribute to spreading the zillions of bugs that are obviously around with so many people of different nationalities on board, and if you are vulnerable then chances are you will get an infection. You just have to be vigilant and do your best to try and avoid catching anything, but sometimes it does happen.

I don't think though we can blame the ship and ask for compensation, as with any holiday on land or sea, if you get ill you get ill it's nobody's fault it is just bad luck.

We booked a cruise for Dec 2018 whilst on the QE in November 2017. It was £175 each fixed deposit regardless of cruise cost and additionally we were given an extra $600 OBC on top of the $400 (per cabin not per person) you receive when booking online with Cunard. :)

I couldn't agree more. On our one crossing in QG we enjoyed caviar to start each dinner. We washed it down with chilled vodka served in a glass set in shaved ice in a silver dish.

 

It was wonderful. If that's no longer available, it's very sad.

It is available if you request in advance. My hb asked for it - the first time he did the Maitre'D came over and asked if he wanted it? (strange that as he had already requested it from the waiter). However once my hb confirmed his request, it was brought to him on a few occasions from then onwards without prior requests. :)

I was just looking at the posts on the Cunard Board and noticed that there is a Cunard flyer advertising

"Free Stateroom upgrades, Free drinks in Grill Suites and more".

As I have just book a grill suite for late next year I clicked onto the flyer to check the deal and was taken to cunard.co.uk...not a single mention of these 'extras'....is this flyer only relevant for USA bookings? :(

It is probable that Cunard 'factor in' the grats when charging for World Cruises which makes massive sense, as a grats bill for approx $1400 per person at the end of a trip would be eye watering! However my point is, if they can do this for some cruises why not for all? It would make massive sense and by including them in with the stated fare people know in advance what they have actually paid for the cruise, and there is no ambiguity or excuses for removing them.

From the Cunard website

 

"When on board spending money (either received as part of a promotion or purchased via our Gift Collection is applied to your on board account, you may use this against most purchases on board. This includes:

• Items purchased from any of the shops
  
• Spa, & salon treatments and services (when booked on board and not prior to embarkation via Voyage Personaliser)
  
• Photography prints, products, workshops and services
  
• Laundry & dry cleaning
  
• Internet and telephone charges
  
• Shore excursions (when booked on board and not prior to embarkation via Voyage Personaliser)
  
• Beverages from the bar and restaurants (where applicable)
  
• Restaurant cover charges (when booked on board and not prior to embarkation via Voyage Personaliser)
  
• Automatic tips (gratuities)
  
• Artwork from the Gallery
  
• gift items such as Celebrations Packages, flowers and cakes (when booked on board and not prior to embarkation)
  

On board spending money may not be used against:

• Purchasing shore excursions prior to embarkation via Voyage Personaliser
  
• Purchasing Alternative Fine Dining restaurant cover charges prior to embarkation via Voyage Personaliser
  
• Purchasing Spa treatments and services prior to embarkation via Voyage Personaliser
  
• Visas that require payment
  
• Medical charges (including services, prescriptions and supplies)
  
• Future Cruise Down payments
  
• Future cruise payments
  
• Ad hoc gratuities
  
• Foreign currency
  
• On board gaming (including the casino)
  
• Charitable donations"
  

Also you can only use OBC for wine packages once on board, not prior to boarding.

Think you were very unlucky to have had the pleasure of this waiter and if it had been me I would have had a quiet word with Senior Maitre'D who was very approachable because actions of the waiter were not acceptable whatever restaurant you were in. As a matter of interest what table number were you dining on.

It's very strange Majortom but I answered your question previously but for some reason? it is not shown on here...Anyway we were on tables 22, 23 and 61 which were sited just left of the Maitre'D table on approaching the QG. I stated that because it appeared that an extra line of tables had been placed along this line, i.e. 61 and 62 that the waiter may have been angry because he had extra tables to serve over and above his normal tables.

Hello Salad Muncher. Just to let you know I had an experience with the Maitre d' (one of those mentioned on this thread) that left me literally in tears. My son spoke to him the next day and he a) denied he'd said what he'd said and b) said he'd look into the other part of my complaint and report back.

 

We didn't hear from him again and c) whereas previously on each night he'd come over to the table to ask how everything was, for the rest of the Voyage he did not approach us at all. I found this to be the most outrageous transgression of duty.

 

Interestingly, we were also on a very inconvenient table for two, one of a row of three similar tables.

 

I hate complaining publicly about my beloved Cunard but I didn't want you to feel you were so out of kilter with the rest of the forum; I know what that's like.

Thank you Philsmum for your post, I too don't like 'complaining' about Cunard but as this is a forum for cruisers to discuss experiences, both positive and negative, I often share mine just to inform. However it always amazes me that whenever anything is posted that is negative, it is as if others don't believe your story and reply with comments such as 'well we had a fabulous meal, waiter, cabin, or whatever...' I also notice that somehow there seems to be an implication in this thread that if you are impolite to waiters/stewards etc. you deserve the treatment they give back, and also things like you 'get what you pay for' which I find strange when we are discussing the QG food and waiters, not grats, tips or cabin prices!. None of these situations were relevant in our case; I am always very polite to all staff from the Captain down to the cleaners and I certainly pay all grats etc. as well as other extras for service over and above. From the outset it was clear this particular waiter had a problem with his role, we were not the only two couples who remarked on this. He would pull faces as he was leaving the tables after taking your order (I saw him do this on several occasions). I said earlier he actually 'told off' the lady on the next table to us (twice) for coming in for her meal (once at lunch and once at breakfast) during the last 15 minutes. On one occasion I asked him on a port day if he had managed to get off the ship at all that day, his response.... "how can I get off the ship I have to work all the time"!

The final straw for me was on the last morning he couldn't even be bothered to bring us the menu, he just came over and asked what we wanted....I was going to say "how do I know until I see the menu" but decided it was not worth the hassle. I have never seen such a strange waiter anywhere on Cunard during my 15+ voyages with them, so I believe I have every right to mention it as it was outside the norm. As I also said earlier both myself and the lady on the other table wanted to complain to the Maitre'D but decided not to in case he lost his contract or something similar.

Just off the B2B. The Senior Officer's Party was held at 11.15am in the morning and the dress code seemed to be as casual as possible. It seems it has only recently happened and the Senior Officers don't like it at all. Was told it had moved because QE & QV have so many attend they have to hold two so they have decided to do the same time across all 3. Anybody know if this is actually true?

Just off the QE and yes, there were two SO parties, on at 5.15 and one at 7.45, you could choose which one you attended.

:)

The metadata is dated 2010. I downloaded it earlier this year, around about the time I downloaded the newer shorter a la carte example menu, so Cunard only have themselves to blame if people turn up with certain expectations. I'm taking both with me on my first Cunard cruise next month as a reminder of the sort of thing the galley is capable of on request: the takeaway message is "if you don't ask, you won't get".

Yes, I thought that the menu link I gave was an old one, but it is one I remember from my first QG trip in 2012. I did say in my op that I wasn't sure of the date but it was the only one I found on google. I wish I had took a pic of the one we were presented with last week, but hey ho, I forgot! What surprises me most is people are still reporting on here they can order what they like when I personally have experienced two instances where I asked my waiter if I could have caviar for my 'starters' and was immediately referred to the Maitre'D who then came and asked me if I really did want it! OK, after that I was given what I asked for, BUT due to the reaction I initially received I felt as if I had requested someones 'Head on a Plate'. Maybe I am not bolshie enough to tough out these type of situations and should have been more assertive, but what I do know is even though others on here are stating they had the reverse of my experiences, it doesn't make the treatment we received any less important and as this is a board to report the good and the bad I am, on this occasion, reporting a negative. It won't stop me travelling with Cunard again though because as I stated in my original post the rest of the trip was marvellous. On another point, and one which might have been the reason for my negative experience, the waiter we had was so awful at interacting with his 'guests', he always had an angry face, never made pleasant small talk, never asked if we had enjoyed our meal etc. etc. Twice the couple on the table next to us were criticised by him for coming into the restaurant during the final 15 mins (ie they came into dinner at 8.50pm). They were furious and wanted to complain about his attitude to the Maitre'D, but didn't only because they knew it could cost him his job.

I am really surprised that nobody else has had similar problems. We were three couples sitting alongside each other but on tables for two (never met before). Both of the other couples were complaining about the noticable changes in the restaurant, and how things had become less available than previously, and how small the Al a carte choices had become. Maybe this is because we are comparing apples with pears, i.e. we are thinking back on how things were only 5 years ago and how over the last few years it appears Cunard's belt has got tighter and pennies are more closely watched.

Just out of interest, earlier this year we travelled on Crystal for the first time and were absolutely delighted with the ship, and everything they offered was perfect, yet we heard others who were regular travellers complaining on how standards have dropped! I asked them in what way and they responded similarly to my complaint, that the choices on the menu have dropped and that caviar was not served daily as it was previously!

However I stand by my earlier post and interestingly I did write a post on the problems I had when I requested Caviar on the QV last (2016) Summer, and again at that time nobody else on the boards agreed!

The menu link I posted I found on google and it does represent the menus I remember well, it is because of the difference between this menu and the current on that I wrote this thread! I wanted to demonstrate the 'before and after'...

Just got back from a trip on the QE, staying in a Queens Grill Suite. I was very impressed that on arrival we had a bottle of Vueve Clicquot champagne on ice on arrival! Great start! The room was fantastic, the Butler and Assistant Butler were the best. But..... I was very disappointed with the QG menu. It had been reduced to the bone. The Al La Carte had only 6 items for immediate availability, with a further 5 dishes you could have if you ordered beforehand. Not once were we, or any of our table companions, encouraged to order off menu, (which is a frequent statement made on these boards) and when my hb did ask for caviar our waiter looked at him wide eyed! He was told he would have to check first with the Maitre'D, after being alerted to my hb's request the Maitre'D came over just to check he had made the request! A similar thing happened when he asked for crepes and also on his request for scallops! (Obviously not all at the same time but on different occasions). Interestingly once my hb did ask for scallops starting from the next day they appeared on the All a Carte menu for the rest of the trip. I remember not that long ago this menu was far more extensive. Unfortunately I failed to take a picture of the A La Carte menu on our trip, but when I googled this I found an example menu of the kind I was used to (no date unfortunately), which you can find here: http://www.cunard.com/Documents/Menus/Queen%20Elizabeth/Queen_Elizabeth_Queens_Grill_A_La_Carte.pdf

The second thing I was surprised at was that on the final formal evening (where they usually push the boat out) as was usual the Britannia menu included Lobster Tail, Beef Wellington, Fois gras, escargos and other scrummy looking items. I was happy as I know the daily menus are similar, and was looking forward to dinner. However on checking our menu I could not believe that only one of these items, Beef Wellington, was included on the QG menu and the rest of the available items were nothing special. Not only that, Lobster Tail, Fois Gras or Escargos were never once on the QG menu, (although Lobster Thermador was available if you ordered in advance). When we arrived for dinner to the QG, my hb had a word with the Maitre'D about the menu disparity, and even he said he was very surprised indeed when he saw our menu. My hb requested Lobster Tail from the Britannia Menu, which he had and it was lovely.

All in all we had a really great time on the holiday but these niggles regarding the food really tarnished what should have been a truly great experience.

Cunard add 15% service charge to drinks not 18%.

I apologise, my mistake. However the crux of my argument remains, unless Cunard lower their bar prices people will cut down on what they drink, profits will fall and Cunard will then raise prices again! It is madness.

.... she agreed it was extremely quiet around the ship. We commented that the price of drinks were meaning the bars were very quiet and she said she would pass the comment to the bars manager but this has already been brought to their attention frequently.

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If they have been given this same comment frequently why don't they listen and do something about it? It surprises me that they don't understand that if they drop the bar prices they would sell much more, and many people would buy a drink in the bar rather than drink alone in their cabins. So many cruise ships are now including drinks packages or lowering drink prices overall yet Cunard seem to be raising prices and adding 18% as well for service charge. I think they need to employ a different accountant.

We have just completed our first voyage on six star Crystal, which cost us the same price as the trip we are doing on the QE later this month in a QG (Q5) suite. However, on Crystal grats, drinks (which had no limit on price and included some good quality high end stuff) and two nights dining in the speciality restaurants, were included in the price plus we received 1200 dollars OBC, which paid for all our excursions. This price on Crystal was not a 'deal' price as we booked over 9 months before sail date. I am afraid Cunard are slipping down my list of favoured cruise lines and unless they shape up I fear they will see many people moving over to other lines.

We are soon to travel Québec to Southampton via New York. I have used the search function and understand how this procedure has worked in the past few years. I was wondering if anyone who has done this recently could share their experiences? We don't intend to go anywhere so we will re-board the QM2 as soon as it is possible for the "in transit" people to do so.

 

Some have advised that it is best to wait until the last minute to disembark in order to minimise the waiting for re-board. I am concerned that there could be a huge mob scene at the Immigration desks at that time and was wondering if anyone has had a better experience by getting off earlier. "She who must be obeyed" would rather be sitting waiting to re-board than queueing an hour or more. We did the first leg of this voyage last year and noticed there were hundreds of passengers in transit to Southampton. I appreciate that every experience can be different, but would appreciate anyone sharing their experiences.

Hi in June we did a back to back on QM2 and were hoping to spend a day in Manhattan, However my elderly mother felt unwell so we decided to stay on board. Announcements were made that anyone not going ashore should disembark by 11am as everyone had to go through immigration. Therefore at around 11am, along with the other 'remainers', we got off the ship, queued for ages to get through the border control, then had to walk up along the side of the building to where the 'newcomers' were arriving for embarkation. It was slightly chaotic but eventually they allowed us into the 'big' hanger were we all had to sit and wait (in a designated seating area) to be called. We waited there for at least one hour before we were allowed back on board. All in all it took almost 2.5 hours for the whole procedure.

Princess is wonderful. The difference we found was that our favorite Beef Wellington is not on the menu other than the night it is offered. In the Queens you could special order any evening. Also Queens offers Caviar, Princess does not.

 

 

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The last time I was in Queens Grill (QV) 18 months ago, I fancied some caviar and asked the waiter for a portion. He told me he would have to ask the Matire'D first if it would be OK? I was surprised as previously it had never been an issue. Anyway the Maitre'D arrived, asked me if I wanted caviar, I said yes, so he authorised my waiter to bring some for me. The worse thing was that later night, I started to feel awful, my stomach actually felt like it was going to explode and I spent a good while in the loo sorting myself out....after expelling what I am sure was the caviar along with everything else eaten that night, I felt fine almost straight away! I am convinced that the caviar was the culprit and wonder if, because they seemed reluctant to offer it, they knew it could be past it's 'eat by date'. I did complain to the Maitre'D the next night and told him my thoughts about the caviar; he just shrugged and said strange.....!!

will they supply champagne if asked?

Love to know the answer to this.......;p

Because I don't drink spirits, I have in the past requested wine rather than a spirit choice. They usually refill, depending on how quick you drink it, and top up supplies regularly. Once I asked for a Sauvignon Blanc, the Butler brought a South African SB but I told him I really didn't like the South African so he took it back and replaced it with a NZ Marlborough! :D

If the gratuities didn't go to the crew they would strike or quit. Drink gratuities go into a pool for the entire beverage staff as they are not in the general gratuity pool.

Are you saying the whole of circa $42,000 per week the 15% per beverage generates is shared between only by the beverage staff? If there were 200 beverage staff (think this is probably more than actual) that would be $210 per week each over and above any official 'wages'? It would be $280 per week if there were 150 staff and if there were 100 it would be $420!!