Tom-n-Cheryl

2 hours ago, hrhdhd said:

I've taken the 7:50 am train from MCO three times now and have made three cruises, so yes, a later train is okay. I might even feel comfortable with the next time.

 

I've received e-mails from Celebrity with a discount code for Brightline, so you might keep a lookout for those.

We were also looking at the possibility of a departure on the second or third of the day. In cases where you don't need to be on extra early - we might as well arrive at 1pm+ (and have full room access). The real advantage to catching the early train is to not feel at all rushed - in case of some unforeseen delay. 

Tom

2 hours ago, twins_to_alaska said:

I've never seen those brownies! Will keep an eye out in future.

Yes - once you've tried them, you'll be on the lookout for more. Similar to my associating any visit to Key West with a trip to Mattheessen’s (to grab a couple of cookies)... 🙂 

17 minutes ago, hcat said:

great review for your short cruise.

.Did you take the Bright line both ways?  Read today that fares were going way up!

 

You posted one of the best sailaway photos ever! Clear skies, smooth seas..love the colors!

Yes, we took it both ways. I did hear someone else mention today something about the fares .... sad, if true - but I suppose inevetible 😞

Tom

Just got back yesterday from this quickie. It was equally about the cruise, and the opportunity to give Brightline a try getting down there. We awoke at 4 am in order to finish packing and make the trip to Orlando to catch the 6:50 train. The whole train experience was very positive (Amtrak in my past, so pleasantly surprised on all fronts). I will say, however, that the signage leaves a lot to be desired with regard to the parking garage, at least for first timers trying to navigate the place in the dark.

We had pre-arranged a Lyft ride to the port - thanks to our good friend @DGP1111 🙂 It was seamless - and we arrived at the port shortly before boarding began. We were in a suite, so were directed to the appropriate waiting area, and were among the first onboard. The waiting area is comfortable, with a nice assortment of snacks/refreshments.

An odd thing occurred when the butlers began approaching groups of people to escort them onto the ship. The fellow who introduced himself to us was not dressed in the typical butler fashion, but rather in all black attire. I didn't question that initially, though I was curious. Before taking us to our suite, he escorted us the the Reflection Theatre for our muster station check-in. On the way there we were making some small talk and I mentioned that part of the reason for the trip was to try Brightline. Well, he lit up and started talking about high end watches, and that they have many onboard that he could show me. It wasn't too long before I realized that he thought I was talking about Breitling watches (instead of BRIGHTLINE - TRAIN)! So, at that point I thought "what in the heck is happening with Celebrity, now their butlers are facilitators for sales?"! 

We arrived at the Reflection theatre perhaps 10 or 15 past 11, and upon entering the theatre, they were in full rehearsal mode, and nobody was there to check people in either. Somewhat confused with this (both him, and us) he indicated that he'd go ahead and take us to our suite to drop off our carry-ons. He started to head mid-ship, and I stopped him and asked "isn't our cabin right up on these (forward) elevators"? He paused and said, yes, it was. We had booked a Signature Suite (#4111) which I knew to be right up there near the Sky Observation Lounge. Once up there, he could not open the door to access the hall leading to the 5 Signature Suites and the Reflection Suite. So, he asked us to wait there as he went around the back/crew way to retrieve our ship cards. 

So - he was not a butler, but rather a salesperson that would be found at subsequent times hanging out outside of the watch shop. Interesting that they delegate others to carry out escorting of guests to their cabins. I think I lost even more hair on my head due to the repeated scratching !!

Prior to the cruise I was concerned that, with no sea days The Porch and Lawn Club Grill would not be open for lunch. Shortly before sailing I heard back from both the shoreside concierge and the concierge in Michael's that The Porch would be open on both sea days (but not the Lawn Club Grill). They were not able to make reservations prior to the sailing, but suggested I go by Michael's after boarding. So, I went to Michael's to make reservations for both (port) days. I then learned that... NOPE, The Porch was only going to be open when were in Nassau, but closed in CocoCay.

So, I locked in a 12 pm spot - and we had a terrific meal there, enjoying it with Don.

Other dining pleasures this short cruise included Le Petit Chef (night 1), Sushi on Five (lunch, day 2), Tuscan Grille (night 2), the aforementioned Porch lunch on day 3, and dinner on the last night at the Lawn Club Grill.

Le Petit Chef was a fun and tasty meal (a menu we have not previously encountered). The video/show which went along with it was different too - different in that they were not creating the meal you were about to have placed in front of you, but enjoyable nonetheless. We also gave the wine paring a try this time. While a bit overpriced for what you were getting (especially since we had the premium beverage package to begin with), they didn't miss a beat - and told you a little about each wine they poured. 

I tried something new at the sushi place - something "dynamite..." (can't recall - but I'm sure some of you know of it). I'll be sure to have that again - creamy goodness, two thumbs up !

In our three weeks onboard in '22, I had fond memories of stopping by to check out the sweets that were being offered at Café al Bacio. About every three days or so, they had the MOST AMAZING brownies (I'd get at least 4-5/day). Unfortunately, they never showed up on our 3-nt sailing this go around. I really feel I missed out on something, strange as that may seem! Prior image:

Back to embarkation day - It was well before 1pm (posted "cabin ready" time) so we just dropped our things off, took a few photos, and headed out. The sign on the bar indicated the room was almost ready - but, frankly, it appeared to be completely ready. We had requested Grey Goose for our liquor choice, but noticed only 1 bottle in the cabin, rather than the two we've received on prior sailings. I was not sure if they were only placing 1 bottle in the upper suites for shorter sailings. I asked the butler about that later in the afternoon, and was told that "No, it's two. But I only had the request for Grey Goose". Well, I never had to stipulate the (pre-cruise concierge) before - but he said he'd grab a second bottle for us. I also asked if the monogramed PJ's were still forthcoming, and was told he'd get those too. BTW, both of those things appeared late in the afternoon of the last day. It's not like I was going to use the PJ's onboard anyway, nor get into that second bottle of Grey Goose, LOL!

While I had contemplated enjoying an outdoor shower, that was not going to be the case in this particular cabin, owing to the less than private nature of the balcony with regard to deck 15 above:

We left right on time, and had beautiful weather the entire trip --- very nice !

Beautiful day in CocoCay (stayed onboard - in Nassau as well). We were there along with the Freedom OTS, and spent a little time at the Sunset Bar:

The cart which the cabin steward utilizes, at least in our small hallway, was a lot easier on the eyes than the traditional Motel 6 ones that are pretty much standard on other lines. Nice touch !

Debarkation -- we waited in Michael's Club for the word that we could leave, which came close to 7 am. On this trip, Cheryl picked up a nice "pre-loved" purse and I speculated that we might get THE BUZZER when we went to ding off the ship. We were among the first people to leave, and I think the first to get THE BUZZER. From that point on, all the way down to customs (with your personal escort) I can't help but get the perp walk feeling when this happens (a couple times prior as well) !! Once there, it was just a matter of showing the receipt to the agent, to confirm it was "pre-loved". Easy peasy (assuming you can produce the receipt - you guys make a note of that!!)

We had an excellent cruise - great staff, meals, friend, weather, cabin, drinks... everything !!  (even took home some $ from the casino - icing on the cake)

Tom

13 minutes ago, BlerkOne said:

Corporate expects a certain ROI from each entity. They are separate. 

Nope - same bucket, anyway you look at it!

6 minutes ago, BlerkOne said:

It's all Carnival Corp, but the casino and cruise line are separate. 

Not really - it all goes into the same eventual big bucket!

1 hour ago, BlerkOne said:

That's via casino marketing, not Carnival marketing. The people who actually pay for Cheers should protest, as it means they can wait even longer for their drinks.

It's all Carnival, accept it 😉

1 hour ago, BlerkOne said:

Yep. Carnival isn't interested in a bidding war for fickle customers who need enticements.

They are a lot more generous with their "Drinks on Us Everywhere" "bribery" program though. 😁

I recall, pre-Covid, the only way to get (what was essentially) free CHEERS was to book an Elite cruise. Now virtually all my casino offers include it. I will say, that is a carrot worth several hundred!

Tom

We've enjoyed it three times on the Reflection, and will be back for a 4th time tomorrow evening! We didn't see any kids during our prior meals there.

I found the food to be very good - though sometimes, when it's busier, the service can slow a bit (understandably).

Tom

On 4/5/2024 at 4:14 PM, kwokpot said:

You mean Urcomped reps? Yes, when booking through them you are asked about your gambling budget.

I sailed through them once - and, due to circumstances, played way less than my average. Needless to say, that didn't go over well - but mainly resulted in termination of contact/offers from them for years. They've since started emailing me again.

On 4/5/2024 at 4:14 PM, kwokpot said:

 

 

We have been traveling on casino comped cruises for over 10 years, averaging 6-12 cruises every year, all comped. My spouse just turned into our accountant W2-Gs over $140,000 for 2023. 

 

 

I assume you had some documented losses to offset that?

--- 

Regarding BCC, I used to get 60% off suites, now I'm down to 5%. I think, however, booking though them yields a refundable deposit?

I just called them this morning, as the Sky Suite I had booked on the Beyond for later this year (for 1 of 2 legs) went from $9,300 to $4,700... that was quite the savings, just for a phone call !!

Tom

20 minutes ago, icft said:

Am I the only guy who ever used an Osborne computer? Everyone seems to have had a TRS-80 but no one lugged an Osborne to work it seems. I lugged that thing all over Houston doing audits; my left arm is larger than my right to this day 😜 (keeping right hand free to open doors).

Quite possibly !!

The TRS-80 was the "biggie" on my Christmas list one year. Only years later, after realizing the adjustment for inflation, did I realize how big an ask that was of my parents.

Late 70's, I was that kid in high school who was in the chess and computer clubs... yeppers...

Tom

2 hours ago, aborgman said:

...

 

Some people cruise Carnival for perks... and Carnival wants those cruisers because Carnival wants any cruisers who turn a profit, no matter what they cruise for.

 

Some people cruise Royal for perks... and Royal wants those cruisers because Royal wants any cruisers who turn a profit, no matter what they cruise for.

 

 

 

Lest we forget those who

> Cruise Carnival as they would NEVER sail with that "uppity" Royal Caribbean

>Cruise Royal Caribbean as they would NEVER sail on that "Walmart cruise line" Carnival.

Yep - people cruise for almost as many reasons as there are cruisers !

Tom

40 minutes ago, aborgman said:

 

I've been on the internet since before the first graphical browser (NCSA Mosaic)..

(Mentally) going back to my internet beginnings. We'll, I should back up a bit and admit that my first computer was a TRS-80... early model (4K ram, cassette recorder/drive). I never went as far as to build a kit computer though. I subscribed to BYTE magazine (should have kept issue #1, lol). HECK, why didn't I keep all that stuff... and my baseball cards too ! ! !

Tom

On 4/26/2024 at 4:24 PM, jimbo5544 said:

Would that be a Milwaukee Mule?

I can't say I've ever heard of that 🙂

Tom

34 minutes ago, jean87510 said:

Are there actually people out there who have never cooked a steak?  

 

...

1 minute ago, Lena11033 said:

 

I haven't 🙃

But then I wouldn't pay for it on a cruise ship either

Us CC'ers, we're a diverse group - with a shared obsession. 🙂

Tom

1 hour ago, mz-s said:

 

It's even worse than that because a lot of drinks, like a Long Island Iced Tea, have more than 1 shot of liquor in them.

You could get a ~12 oz Miller Lite with a splash of alcohol, or get a can (nearly 20 oz) of Hazy IPA at close to 7% alcohol. Apples to apples it ain't.

Tom

1 hour ago, jean87510 said:

It truly never ceases to amaze me what cruise lines will come up with to charge their passengers.  Equally amazing is what people will pay for.  (myself included!)  Some of the onboard stuff is just busy stuff to use up OBC.  This one for $60 to cook a steak....  Isn't the Lawn club grill meal on a whole cheaper than this?  

Ugh... heading to Melting Pot this afternoon for a birthday (to pay to cook my own food). I'll keep a smile pasted on my face - LOL

Tom

27 minutes ago, Mike981 said:

Well isn't this a fun thread, thank you all!

 

You got me excited to try to use our Sous Vide again. My wife and I didn't have very good luck our first few times, I think one of the issues was our steaks were not thick enough. I have to get over making mistakes as I learn, but that is a tough one as it was ingrained in me as a child, "we do not waste food."

 

I'm sure we will figure it out as we both love to cook.

Has anyone tried fish using your Sous Vide?

I don't think I've used mine in perhaps a year. They do work great for roasts, and a rib recipe I tried. The last one I tried was a major fail. As it turned out, the recommended temp for the beef roast recipe I went with was right at the low cut-off point (long/slow cook), and instead of a tender and succulent roast (hey, it may have been, but)... we managed to brew up a potent batch of lactobacillus - it had a very pungent odor when I opened up the bag. I suppose if this had happened during the year or so after I had COVID, I would have been unaware!

Tom

1 hour ago, Joebucks said:

 

I agree that Royal has better benefits and the amount of "included" drinks in that scenario would be sufficient for me, without a drink package.

 

With that said, passing off a suite on Royal Caribbean as a sort of savings is where you lose me. 

I wasn't proposing that as being a savings, but it does come with some other perks as well - that some people will value, others not. Having a dedicated suite restraunt for THREE meals each day (no silly "brunch") is something we enjoy. Reserved seating at shows could be handy - we've used that a couple of times, allowing us to come shortly before a show a get a decent seat vs. having to arrive way earlier.

Again, there's a cost to everything.

Tom

34 minutes ago, NutsAboutGolf said:

 

Next time you should give grilling your steak cold a shot to see if you notice a difference.  I totally understand some are just set in their ways, including people who perpetuate the myth that you NEED to pour oil into your boiling water for pasta.  The claimed purpose of the oil is to prevent pasta from sticking together, but we've learned that's not true and therefore wasteful.  Heck, even for steak the myth of, "sell the sizzle, not the steak", was coined in the 30s, we now know it's better to let the steak rest which means it won't be served sizzling unless some additional steps are taken and are rarely done (think ruth chris).  You're Vegas steak most likely wasn't served sizzling, correct?  Isn't science great?

I can't recall how that steak was served, other than it was ordered rare (probably an issue given the fat - should have allowed more to melt away)! But, the casino was paying for it, so it was "free"... LMAO...

EDIT - oh, regarding cooking the steak cold, my first job was at a mall steakhouse (York Steakhouse) as a broiler chef. I easily had 10,000 steaks under my belt before I was 18 - all cooked cold. My favorite was a #4 - a hamburger (rare), and I'd trek over to the salad bar and grab thousand island dressing. Granted, that was mass market steak to be sure.

Tom

5 minutes ago, MagnoliaBlossom said:

When we began sailing Carnival I took my four cup travel coffee pot and it was confiscated.  One day at a meet n greet I asked the captain about the coffee pot rule and he said he didn’t even have a coffee pot in his cabin.   Carnival went through a period some years ago where they had several fires onboard.  I suspect that added to their ban of coffee pots, etc.  

Next, they'll be removing all the funnels from the fleet  😄 

Tom

10 hours ago, billc23 said:

 

 

 

 

 

 

I had a steak similar to that at Prime (Bellagio), and honestly found it toooo marbled (fatty) to enjoy. I never thought I'd say that, but !!!

Tom

On 4/23/2024 at 8:08 PM, kwokpot said:

I'll tell you here for free.

1) Buy a nice ribeye steak

...

I picked these up at Walmart (yes, you read that correctly) a couple of weeks ago, and broke in our new grill. These steaks (brought to room temp, kosher salt, fresh ground pepper) were as good as they looked - and that doesn't always happen. 10 out of 10 !! -- oh, and a generous portion of horseradish !!

Tom

3 minutes ago, BlerkOne said:

Princess has a limit.

 

Not only could some resent paying for something they don't use, they could resent subsidizing those who do 

Oh, and they do - that's been brought up more than once!

Tom

1 minute ago, jimbo5544 said:

To some, all of this is important.  To me….meh.  We cruised on Celebrity Aqua class and had included drink package.  To be honest, not really a big deal and certainly recognized that the price difference made it that way.  Others may have a different view.

Yep, for everything, there is a price to be paid (sometimes in spades)!

EDIT -  OH, and I've never approached the 15 drink limit anyway !

Tom