Donald

Today the Beijing Government announced that they are cancelling all quarantine requirements for tourists. A bit surprising as the number of new infections in China is estimated at 37 million per day, now that the lock downs in China have been cancelled as well.

You really need to ask that question of the people increasing gratuities at the Reception Desk. When I have asked, the usual answer was, “We don’t carry much cash and prefer to have it go on our Credit Card.

On Japanese Cruise Ships there is no tipping. If you price a Japanese Cruise, you will understand why tips are not part of the tradition. But we are talking about Western Cruise Ships, where tipping - like it or not - is part of the cruising tradition and system. You might be surprised to learn that on mass market ships, a rather large number of passengers choose to visit the Reception Desk and actually INCREASE the Service Charge on their cabin portfolio. As with the pax who decrease the charges, the Reception Desk staff always ask if there is a particular reason or person responsible for the decision. Quite often, a particular crewmember's name is mentioned for the increase.

You may be surprised to learn that this tipping / service charge / crew appreciation system was first introduced on British Ships (White Star Line) by an American (J.P. Morgan) soon after he purchased the Line in 1902. He reasoned that the crew would work harder and better if their compensation depended solely on performance. That is, the passengers were encouraged to tip those crew who went above and beyond in their duties. Poor performing crew would earn less, and either decide to work harder - or leave. It was an interesting idea that soon morphed completely away from its original intent. With the current version of “crew appreciation” on most mass market ships, crew who do a great job earn substantially more than the crew who work on the luxury no-tipping lines, like Seabourn.

On all HAL, Princess, and NCL ships (I have worked on nearly all of them) the Chief Purser sends a daily report to all Hotel Department Heads, detailing any increases or decreases in Service Charges from the previous day. The report typically lists cabin numbers, Guest names, and sometimes photos from the Security File. The reports often include the reason the Guest gave for changing the Service Charge. Usually those Department Heads post copies of this report on Crew Notice Boards located back of house. These reports often come up in Captain’s and Hotel Manager’s meetings if the Service Charges are reduced for Service or Quality-related reasons. Occasionally the Head Office will make onboard enquiries if a Crewmember’s name is mentioned positively or negatively.

The system / practice varies by cruise line. Generally speaking, on many ships, the Chief Purser sends out a daily update on gratuities / service charges. Usually the daily report lists any changes in the service charges, additions and subtractions, by guest and by cabin.

The original subject was the inability of cruise ship cooks to prepare hash brown potatoes the way that American cruisers think they should be made. My point is that this is a very common problem - and not just on cruise ships - and it is based on different ethnic and cultural ideas about food. The cruise ship cook who is preparing your hash browns is almost surely not American. His Supervisor is also not American. They may receive a recipe, or training to prepare the perfect American Hash Browns, but their own interpretation of that recipe is not what you expect. The very same thing happens on land. My Italian colleagues go to New York and try “authentic Italian Pizza”. They think it is disgusting. Is it bad? Not to you. But to someone from Napoli, it is not even pizza. I visit the “best Japanese Restaurant” in L.A. or Honolulu. The food I have there is not as good as the takeaway food from my local supermarket in Tokyo. Is the food bad? Not to the Americans. But most Japanese would not even eat it.

There are many cultural challenges to preparing dishes / foods for one particular culture or group. American Thanksgiving Dinner is a great example. The basic menu is pretty bland and awful - but quite easy to prepare. A cruise line typically has a European Corporate Chef, giving instructions to an Asian, European, or Indian Executive Chef, who then instructs a Galley brigade of Filipinos, Indians, and a few Europeans, on how to prepare the Classic American Thanksgiving Dinner Menu. The result is usually quite good, but many pax are shocked when it does not exactly resemble last year's Thanksgiving Menu at Aunt Mary's Farm in Ohio. I have the same problem with Sushi and Sashimi. I live in Japan part of the year and really love Japanese food. When I go on a cruise, I always look for good Japanese Food onboard. In 40 years of cruising, I have NEVER tasted good Japanese Food on a Western Cruise Ship. Same problem with Japanese Food outside Japan. Let's not even talk about Europe. Japanese food there is disgusting. I frequently visit the USA on business. My colleagues there always want to take me to their latest find of a Great Japanese Restaurant. I am always disappointed. Occasionally in California or Hawaii, I am able to find Japanese Food that is just OK - but never Great. They just cannot manage to match the quality and style of Japan.

I also do not think there is a high chance of getting COVID via contaminated food. But most cruise lines / ships that regularly call at US Ports have decided to listen to USPH Recommendations rather than CruiserBruce’s and Donald’s Recommendations. USPH has recommended - not dictated - that cruise ships avoid Galley Tours and Cooking Demonstrations until onboard COVID numbers drop lower. Cruise Lines / ships that do not regularly call at US Ports can safely ignore the USPH Recommendations if they choose.

When you contract COVID on a cruise, is it really a good idea to medically mask the symptoms, avoid a doctor’s visit, and continue to infect your fellow passengers and the crew ?

The US Public Health Service made that “quite high” statement. They make the rules.

Is buying a Ferrari “Worth it”? Is flying First Class “Worth it”? Are Champagne and Caviar “Worth it”? Are Limousines to the Cruise Terminal “Worth it”? NOBODY but YOU can answer those questions for YOU.

Very unlikely. The risk of an infected passenger contaminating everyone’s food is quite high.

The mass market cruise lines visiting Japan are going to play it safe this time. They know the Japanese will kick them out of the country if they surpass the 10% COVID limit. Most of the mass market lines in other parts of the world are regularly going over 10%.

It is unusual for Windstar Ships to call at US Ports. On the rare occasions when they do, the US Coast Guard and US Public Health Service like to visit them for inspections. These inspections may delay debark, embark, lunch, etc.