PirateShark

I just spent 30 days on Vista and lucky me, the pastries were to die for (my waistline hates me).  I only had two meals I would call not up to standards and let our waiter know;  I was graciously offered something to my liking instead.  The chef making the Yorkshire Pudding committed crimes against my English heritage and I was willing to offer a lesson but thought better of it 😂😂😂.   Other than that, delicious.

What was a concern was once we got to NYC, the service wasn't as attentive as the prior 28 days was.  While I suspect it was because they were distracted by the big TA/FDR shindig preparations, it was noticeable.  Were we neglected?  Of course not but things were slower, the dinner service in Toscana was particularly subpar and the MDR appeared short staffed as service on the last night took a long time compared to prior nights. Too bad that the horrendous online feedback form doesn't work with Apple devices so that I could alert someone. 

1 hour ago, steve4031 said:

I am considering this cruise.  It would be my first on Oceania.  My first question is how to work the airfare portion from Chicago to Papeete.  I see United has a connection through San Francisco.  I probably would use United.   Would Oceania included air work better?  

 

What about hotels for the night before the cruise?  I looked briefly and it seemed most of the hotels were the expensive ones with overwater bungalows.  Does Oceania have competitive pre-cruise packages? 

 

Anything I should be aware of when booking this cruise?  I know about the many sea days.  I did a transatlantic last summer on Cunard and we enjoyed the sea days.   

We went to Palette on Oceania in 2014 and took O's non-stop from LAX via a short hop we paid for using points from SMF.  At that time, flights to Tahiti were insanely expensive so that combo worked for us even with the deviation fee.  It is also the only time we've used O flights.  I would consider pricing your own airfare first then ask O about what they could offer.  Be aware the flights from SFO may be non-stop to Papeete or routed through Honolulu.  It will be whatever O's contact is which will usually be cheaper for them.

Do the same with your hotels.  I used my status with IHC to get a great rate on an over water bungalow for the price of an ocean view room for a few days stay before our cruise.  Os hotels are designed to make them money and while they do include transfers, DIY transfers on that small island will be much more reasonable.

Finally, we also had a PH on that cruise.  The butler saved us a couple of times from dressing for dinner due to us being out in the sun all day snorkeling, by serving us dinner in suite a couple of nights.  Something to consider.  Whatever you decide, you will have a wonderful time in paradise.

15 minutes ago, FetaCheese said:

Today we are docked in Prince Rupert Canada. Returned to our cabin from breakfast to a very pleasant surprise.  

 

The tote bag is very nice, as are the ball caps. Was not expecting two of each item.

We just got our Bronze gifts this trip too.  The totes will come in handy as carryon bags since we’re shipping luggage home 😊.  Oceania does a pretty good job with milestone gifts.  HAL just gives out pins until you get way, way up in status unless that has changed.  Biggest perk is the OBC going forward and increasing over time.

On Vista today and our docking at Cobh was cancelled by the Cork port authority due to fog making the approach to the dock dicey at best.   As with life in general, stuff happens.  

30 minutes ago, Hambagahle said:

I doubt we will be eating there.  Like Toscana - I will make the reservations and then give them to the butler so he can pass them on to people who want them.  This means for us we have two restaurants to eat at - Red Ginger and Polo.   Probably we'll be ordering in a lot from those as well!

It sounds as if the steaks are well prepared (I just had a couple of apps and dessert), all of which were fine but not really to my individual tastes.  We've been talking about our next reservation and we'll see if we go and if we do try the steak at least to see if it was just "one of those nights".  But I get where your coming from.  

Overall, we're loving Vista and would book again.

OK.  We did dine at Ember last night.  It was loud and it was quick.  Food is subjective to each persons taste.  That being said, I think our reservation for the next segment will be cancelled.  I’m glad there are folks who did enjoy it.  The service, as elsewhere on the ship, was excellent.  All a matter of personal preference.  

Congrats to your lovely wife @Hanoj!  There was a silver lining to your disappointment at least.  Considering that life happens and this maybe our only opportunity to be in Scotland, we weren't that happy either.  We'll have to have twice as much fun going forward 😁

At least we will be getting into Greenock (Glasgow) two hours early and we are scheduled to dock, not tender.  So at least something was added on.

Thank you for that poignant story @tine-tine.  The seas have always been dangerous.

@Hanoj The wind is forecasted on my weather app to pick up later today which I have no idea if its affecting operations.  I'm not an O cheerleader but I hope this isn't a pattern emerging for this cruise.  Especially since we are on the segment after too.  Hopefully they will have some interesting activities today but I'm not holding my breath at this short notice.

2 hours ago, Hanoj said:

Hi Miriam. I see we’re losing a total of 6 hours port time across 3 of 10 ports compared to the scheduled itinerary when booking this cruise. One hour less each morning at Kirkwall, Dublin, and Portland and three hours less evening time in Dublin.

Ugh on the Dublin 🙃. If you can reach out to me (9035).

2 hours ago, pinotlover said:

The Mumm Rose Brut is primarily Pinot Noir while the regular brut is more Chardonnay. Just guessing but the higher acidity Brut is what causes the problems. Try the Brut Rose and see how it does! 🥂

We just enjoyed a lovely NV Brut Rose from Roederer tonight, which is DHs favorite everyday bubbles.  You're right that high chardonnay bubbles or blends are a little problematic due to the brix level at harvest.  If I have a favorite its a blanc de noir then a brut rose.  Guess it's a function of me liking reds more than whites to begin with.  In any case, I always say drink what you enjoy and I wish you good health🍷

1 hour ago, pinotlover said:

1. They don’t exist. You really don’t know the cost structures of these wines.

 

2.  Quantities required. CA Mumm is probably the only US producer that could come close to meeting NCL/Oceania quantities requirements. They are no less expensive.

 

3. Logistics. A large majority of O ships do European ports. Germain can get full containers there cheaper than US producers. In fact, they can probably get them to Miami cheaper than CA producers can.

 

I am not a Germaine fan, but I can pretty well tell you the deal Oceania has with them. 

Don't know why but CA Mumms gives me heartburn.  That being said, logistics and supply availability are concerns for any cruise line.  All the more reason to bring my own on board or switch to martinis 🍸

We're going to pick up some bubbles prior to boarding as the by the glass selection looks kinda dismal.  

Good morning.  It may vary cruise to cruise, but we were able to book our cooking classes when they opened approximately 6 months prior to the start of the cruise.  You should start checking about that time frame because they do sell out quickly.

Lori

32 minutes ago, Hanoj said:

We are traveling to resorts more frequently since cruising isn't what it used to be; perhaps it never will as good as the halcyon days before the shutdowns. We stay in one and two bedroom suites, preferably with a full kitchen since I have allergies. One thing we especially liked about cruising was not having to grocery shop or cook. In some destinations there are ample dining opportunities to accommodate dealing with my food allergies so we'll make a room with a cooktop work.  I'll reassess after our first Oceania cruise in August '23. 

If you haven't already, contact ship services about your allergies.  I have a shellfish allergy and on all of my cruises they have accommodated me.  They will bring you a menu the night before so that you can make choices.  With enough lead time, they can even alter recipes to eliminate the dangerous item (Red Ginger is a minefield for me what with oyster sauce and certain brands of fish sauce, etc).  I have been very well treated.

In regards to the brochure, its a very thin one.  Not a lot of sailings highlighted but some on each ship including some holiday voyages.  Its more an overview of what the new program is and how wonderful O is 😉.  Since I have no dog in this fight between now and mid 2025, I'll leave you guys to it.

13 minutes ago, AMHuntFerry said:

The "After" prices are "upgade sale" prices. Half of the "brochure price" would be $5199, so no increase. However, this cruise is fully waitlisted. Do you have any prices for a farther out cruise?

They have a lot more cruises listed in the brochure going through May 2024.  I'm pretty sure that there are more.  I'd suggest you take a look at your mailbox today or call your TA for any specific cruise.

Just got a "Introducing SimplyMORE" brochure today in the mail.  Looked at a random Marina booking in B4 for 10/21/23.  First is today price and second is the new pricing (per person without air or in the case of the next few days pricing cruise only)

Before 7/1:  $4,699/$3,099. Lower cruise only.

After:  $5,199/$3,899  Lower is no air only and you get the rest of simply more regardless if you want it or not.

My Dad's family came from England in the 1600s and we had a kettle growing up.  In fact I have nice electric one still.  Guess its in the blood 😁 so don't sell all of us Yanks short. 

Memo to self:  skip dessert in the dining rooms and go to the Terrace.  Thanks for the response!

I am so going to miss the Jacques cheese cart on Vista 😪. Any place on Vista that does have something similar so I can get my stinky cheese fix in lieu of a sweet dessert?

It will be a rare night I'd be ordering off that rare list.  Like probably never.  Think we'll pick up a couple of bottles before we board and pay corkage for those prices.

Jacques sole will be missed along with the cheese cart but I'll survive with the sole in Toscano.  

4 hours ago, pinotlover said:

I found his comment as being a joke. How could you ever make high end Indian without using herbs and spices. Far more Oceania guests prefer bland than anything with spices. 
 

Nothing wrong or bad about Embers food. It’s simple, it’s American, and it’s what a certain cross section of passengers want. Mauibabes mentioned Cheesecake Factory. 1000s flock to CF daily and leave satisfied. We haven’t been to one in years. Each to their own.

Actually, it wasn't a joke.  O hires many chefs of Indian descent so it *could* work.  As to spice/heat I grew up in the CA Central Valley so I say bring it.  When we go to Red Ginger, I request they up the spice/heat quotient in my dishes and haven't been disappointed.  Yet.  

All that being said, I know that this would never happen and I was just wishing out loud like we all do from time to time.  I've also never ate at a Cheesecake Factory but give me a good taco truck and you'll have a happy girl 😊. 

Not surprised by this change.  I'm sure they have data showing number of cancellations on the shorter cruises that churns lower occupancy and/or last minute low fares to fill ships.  Our favorite campground revised their cancellation and reservation policies to discourage the "unserious" or book multiple campgrounds and cancel just days before leaving no revenue for the owners.  Post Covid travel is just a pain right now for a variety of reasons and proprietors are adjusting to new behaviors.