Donald

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.