Chuck2810
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Posts posted by Chuck2810
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The best thing in Coxen Hole is the Maya Key resort. (booked through NCL, about $59) it is relaxing, and a full day if you like. They set an hour and a half for your ship for the buffet lunch, there were three ships in town the day we were there. We never felt crowded. The bar is the only bottleneck and the longest wait was 10 min. I felt prices were good. We all had a good day.... It is easy to take an early return to the ship if yo want, but we took the last. It literally drops you at the gangway. The 'port shops' are sparse and pricey. A few reasonable things but no cheap booze etc.
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This thread, that is.:eek: I don't see a huge change, but it is significant for a bigger group. My thought is simply to pre-pay (I did) and take the additional $100-$150 or whatever it ends up as and hand it over directly in cash, like I normally do. I usually don't go to the bars as I have bottle service and get the wine package, but now with the UBP, that will change. I might offer a buck or two in cash if it looks like my pour is improved. Otherwise I always try to have small bills in hand, $15 for a dinner, $10 for a breakfast or lunch. I might just bump those up a little.
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I would ask a representative or two if needed, get it confirmed (in writing) and go!:D I did not know you could book in advance. That has always been first stop after Cagney's for us to get our passes. This changes that rush...
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it did 'sneak' in between my last cruise and my next one. Glad I noticed too, because my last cruise got re-booked three times due to work and financial constraints. I added a fifth to my booking, and if he (daughter's BF) doesn't pay me his small share in good faith by the cancel period, I'll drop him and no penalty, no loss of perks - other than what he would have received (a suite for $299 with UDP, Soda Package and the perks):D
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In seriousness though, I do overpack. Reasoning you can't get caught short. So socks and underware 2x a day, shorts, prob 5 pair. Dress pants, prob 3 pair. Jacket and tie for dinner, four dress shirts, dress shoes, casual shoes, sandals. Casual shirt x7, t-shirts x7. It adds up.
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Disclaimer: I am the only male. Traveling with three females... Seven day cruise to the West, 14 checked cases.....
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We had 11018 (Sapphire) on the jewel last year and I fear it spoiled us forever. That second BR is like a very slightly smaller Inside - but no table or coffee pot, etc, so you have quite a bit of room. Also each room also has an independent door, in case you chose to 'be separate'. The bath is a sanctuary of indulgence....:)
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Not to mention what happened this morning when all United flights were grounded due to a technical glitch.
Yeah.... That is what they are saying. Be aware.
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Feel the love..... :)
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I took my (then) 9 and 16 y.o. daughter on this cruise last year (Jewel). I never heard they were bored and in fact they asked to go on the exact itinerary on the Dawn next year (11 and 18 y.o). Only downside for a single older teen is the number of times (always late at night) she was 'disappeared'. We are taking her BF this time so I will be a little calmer knowing she is not alone.
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Kim,
Take a look at the photo here. See the thing that looks like ham? That's a rasher. It's the type of bacon served in the UK and Australia:
The black disk shaped thing near the center of the plate is blood sausage. I kind of hate to describe what this is but I doubt you would try it even you didn't know what it was anyway. Understand, that this is a folk recipe that is common across almost all cultures in the world and the purpose of it was to make complete use of the animal. A big part of the way humankind has existed for thousands of years is by not wasting anything that could be used as food at all and this recipe comes from that mindset. So when you slaughter an animal, part of the animal was blood. The blood is cooked with a filler until it is congealed and then mixed with spices and meat and fat and put into a sausage casing using a funnel as it is a softer liquidy type mass prior to cooking. In the UK, it is typically pork head meat, pork tongue and pork back fat mixed with the congealed blood and filler mixture. In the UK the blood is typically congealed with either rusk, barley, rice, potatoes, flour, oatmeal. Other countries use other fillers including corn, eggs, cheese, semolina, etc. The typical spices are pepper, thyme, marjoram, caraway, pimento, cloves, nutmeg, allspice and coriander. apples, pine nuts, chestnuts, raisins and cream are added. Fresh onions are commonly added to blood sausages.
For many, blood sausage is considered a delicacy. It is certainly very popular in the UK and in Australia as well as Spain, Ireland, Poland, Germany, France and many Asian cultures. There is also a type of sausage known as "White Blood Sausage" but in fact, it contains no blood at all. The most common White Blood Sausage in the US is known as Boudin. (Cajun)
can't imagine a better meal in Bermuda.
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I love a proper English breakfast as it's called. Had several when staying at the Hallmark in Derby. Loved the rashers and the blood sausage and plenty of beans and sunny side up eggs!
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Now someone tell me why a rooster is up in the tree?
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Hi Kim, I grew up in the Island. We have a lot of free ranging chickens in our yard. Believe it or not they go in the tree every evening to roost (or sleep). They come down in the morning.
Everyone. The bird is called?????:confused:
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I am going in March and booked one (Maya Key) but today everything is gone. Still shows I am going to Maya Key though....
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I hope this holds up. I remember having to wait 10 minutes or more (without a stopwatch) during sail-away a year ago. And that I understand. I expect to be able to use the 'package' to get a drink when I need one and not have to wait more than that. I'd rather pay for the few I get. I prefer bottle service and wines anyway.
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Still beats a good day at work :eek:
Damn straight....
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Ok, I am going to switch things up a little. (Stop all the moaning, I know you all are waiting to hear about our first day in Bermuda and I promise to get to it soon).
But I feel that this is the perfect time to go over this...my planning strategies. I have people constantly ask me on these boards (and even at home) how I do my planning and what all it takes.
I am VERY OCD when it comes to planning and vacations. Always have been, always will be....
Nuf said.... No one appreciated me either...;) On my second cruise I figured I spent 10 hours a week planning before hand for a year... Loved it. I can be flexible and spontaneous, but only because I've planned it that way all along.... Cheers!
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I was very surprised and enlightened to read this thread. I did not know the cancellation policy changed and snuck in... I'll have to be careful because right now I need to cancel one pax unless A) they reconcile, or B) a new guy comes along (Third year undergrad or MS candidates preferred... :D) I may have technicaly booked in 2014, but I have rebooked 2x already, once just to add his sorry butt....:p
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Another way - thanks to Sporty's...
Red and green lights demarcate the ship's sides. Remember that the green pilot (of an aircraft) sits on the right, the experienced on the left. so Green on the right and red on the left. Port is red so Port is the the left side, aft-looking-forward.
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We'll be on in April 2016, just a month before the scheduled dry-dock. Thanks for letting me know what I will see. Makes it a lot more 'tolerable' knowing what you are in store for. Upside is I am in one of those new suites, so other than the bad glass, they should be in good shape. One of my biggest fears is the reduction in service at the bars. I took the free UBP, duh, but I'd rather have mine pay-as-you-go for stellar service. I really don't buy many drinks on board - two-three a day normally. I usually get bottle service.
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We are going on a cruise in December. We are looking to book a cruise for the following December. We are not picky about room location but will book an oceanview or higher. My question is: Do I book now with this current promotion using my FCC or is the booking onboard promo better or equal to this current one?
From what I have seen and heard, there is not much if any incentive to book on-board. But, if you book early, and a year out is early, you'll have many specials that come up and you can re-book as many times as you want.
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So you would, for a family of 5 in a 2BR Villa, budget $350 for butler and $175 for concierge as a starting point for a 7 day cruise? $525 in addition to the $420 DSC plus extra tips to the steward and kids club personnel, plus auto 15% for drinks all seems a little much... I know that tipping is personal and there really is no wrong answer except skipping out all together, but that guideline seems to be pretty excessive IMO.
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Not really excessive, These guys only make 5 figure incomes.
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That is what I'm thinking. We're scheduled to be there in April 2016 and I'll be surprised if it's ready then.
We've been to Belize City three times and will probably stay aboard ship if Harvest Cay isn't ready.
If everyone does this it may never get 'finished'.... Hope it is definitive before April - Belize is the one central American country that is safe for US folks to venture on their own...
NCL Sponsored Costa Maya Excursions?
in Norwegian Cruise Line
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Preferences aside, I really enjoyed Maya Chan - Mitsugirly's many reviews have links to it. it is cheap - $50 a person for all day (albeit short days) with all you can drink (high quality not some college well drinks) and a stellar meal.only downside is they (the local port authority) are in cahoots with the cruise lines to make independent operators pick up outside. So you end up standing around for a few. It is so worth it.