slw207693

1. Since Covid, Oceania has collected and kept the gratuities that are added to you bill. They have guaranteed a higher salary for the employees. You can give cash or gifts to your individual cabin stewards, restaurant servers, bar staff, etc who you feel had provided you good service is theirs to keep. They are not required to report it unless it’s an outrageous amount. They are allowed to have 1 bottle of wine or 4-6 beers in their cabins. No spirts allowed and if given any, they must turn it in to security. 2. Yes, lovely fluffy navy blue throws are kept onboard. You can ask pool attendants, your cabin steward or butler and they will make sure you get one. You can put them with the used towels when you are finished with them.

We have done both A level (9th floor port side by front staircase) and PH2 10th floor starboard) on Vista and only heard neighbors TV, cell calls, disagreements in the A level room on 9. The PH rooms are wider so the TV is further away from couch and bed area.

LOTS AND LOTS OF MISINFORMATION on this thread. I just got off Marina yesterday, spent a month on Vista in September. I met with the Chief Purser on Marina, Ronan, who is responsible for all on board accounts to understand how the cash flows work. 1. Since Covid, Oceania has been paying the tips for restaurant and housekeeping staff so they earn a base salary. This helps when the ships aren’t full. The gratuities that are put on your account, regardless of who gives it or where they come from are kept by Oceania to pay for those base salaries. 2. Any cash tips you give a crew member are theirs to keep and they do not need to report it unless it is excessive (think thousnds). They are also allowed to keep any snacks (chips, chocolates, cookies, etc) you give them and are thrilled by the gesture. 3. Any NON refundable credit you have, no matter how small does NOT go to crew wellness, any tip fund nor is split among the crew. It goes to Oceania. The Purser’s office sends a letter a couple days before the end of the cruise to let you know you need to use it or lose it. They encourage you to purchase items in the boutique, which you can THEN donate to crew wellness for their monthly raffles or bingo parties as prizes. Or buy them snacks. 4. I had wanted to make a donation to the crew wellness, so I went to the front desk and told them how much. This generated a cash advance (the 5% charge was waived), I was handed the cash, the HR manager came and I handed it directly to him. On the Oceania statement at the end of the cruise, I had a Balance Due (the amount I donated) and a very small *Non refundable Balance that I went and bought snacks in the boutique to zero out. The Balance Due went on the credit card. If I had REFUNDABLE credit, I could have donated that OR taken it as cash no earlier than 2 days before the cruise ends. 5. Simply More excursion money can ONLY be spent on excursions. The culinary school or Culinary led tours are NOT a covered excursion option (The Culinary school is a concession like the Spa and Boutiques). This caught some guests by surprise when they bought things in the boutiques trying to use up what they perceived as a credit balance on their accounts but the “credit” was associated with the excursions and didn’t reduce the balance. 6. Spa voucher credits based on your loyalty level come from Oceania, not the Spa. Oceania dictates that you can have 2 treatments, BUT the automatically generated gratuity can NOT be paid with the voucher. You can also NOT use the credit voucher for any spa “specials” being advertised. The Spa Manager offered a 75 minute full body massage for $199 plus tip (normally $249 plus tip) and our $200 voucher could not be used. You can NOT buy products if you have any money leftover from a treatment using the voucher. We are Presidents level and it has taken many cruises and lots of question asking to final feel like we understand how the debit and credits works. Hope this clarifies a lot of the misinformation. The crew work very hard on your behalf and are grateful for all the kind gestures, whether expressed in words or by snacks or monetary contributions. Get to know them.

DrKoob - The Chef in Toscana is the Fabulous Andrea, who is Italian. If you want another reservation in Toscana for your party of 7, go to the reservation desk or speak to the Restaurant Manager, Ms. Gorica (the Maitre’ds have to check with her first before granting special requests) and tell them you’d like to book the Toscana Chamber, the semi private room that hold 8. It will cost $300, but divide that by 7 and it’s $42.86 per person. It’s quieter, and a very beautiful setting. Your party will then be able to order anything off the Toscana menu. If you chat with Chef Andrea, you might even be able to request what the special pasta dish of the night be. We left Vista in Montreal and the last night onboard he made Casio e Pepe for us. Enjoying your reviews.

Currently on Vista and tried a peanut butter cookie this morning. Vista heard the Cruise Critic community loud and clear and a couple days ago the recipe was changed. Oh my stars, they are Fabulous! They are chewy on the outside but soft in the middle. Today they have peanut butter, chocolate chip, a chocolate coconut, oatmeal raisin and a white chocolate. Coffee dunkers will rejoice. I would suggest getting one at Terrace, putting a scoop of favorite ice cream on top, add another cookie and find a deck chair and you will be headed towards paradise. Thank you Pastry Team and Exec Chef Frederic for the willingness to try something new. 💝

Paul was announcing that you have to go to lounge and get tender tickets for tours and disembarking and not just making way down to gangplank. Vista definitely has thin walls. Paul and Leia, Assistant Cruise Director are disembarking on 29th in Montreal. New Cruise Director will be Ray Carr, with Assistant Cruise Director who is Australian.

Currently on Vista and understand that all coffee is currently Lavazza not Illy fleet wide. (they sill have Illy in decaf at Baristas). The rumor is that Oceania may create their own blend. There is no coffee station on Vista in Horizons. Choices to get a coffee are via Butler or room service, Concierge or Executive Lounge depending on your cabin class, Grand Dining room when open, Baristas or Terrace cafe.

Current General Manager, Damien Lacroix, will depart ship on Sept. 18th and Dominique Nicolle, who brought Vista out in May replaces him.

The later times for this cruise may also be due to crew having to do 2 turn around days in a row. London to NY cruise ends on Sept. 17, then travel agents and others get to come onboard overnight as Vista makes her US debut and then on Sept. 18, passengers get back on for the NY to Montreal leg. It’s a lot for the crew, bless their hard working hearts.

We are currently on Vista on deck 9 near forward stairs. I am shocked at how many different levels of noise we hear - the Cruise Director announcements can be heard loudly and clearly with door closed, people having extended conversations outside elevators, neighbors coughing, clearing throats, full telephone conversations with family and trying to get new baby to talk to them, toilets flushing in night, tv’s, phones ringing, even the piercing squeaking of one of the elevators! I too don’t remember this on any of the other ships we’ve sailed with Oceania. We were on first Vista voyage in May in a PH and don’t remember any noise issues. We will move to PH on next leg (NY to Montreal) so will let you know.

Jjwoben1: The cost of three blow outs went up to $189 plus 20%gratuity last November. In the past you could use the entire credit to cover treatment and gratuities, now they separate them out. One of my pet peeves is the manicure/pedicure (the exotic one, not fire and ice) lists at $139, but when you use the credit, they make it $149 🤷‍♀️. I’ve asked but never get a satisfactory answer. As they are a third party concession, I am sure they want to be reimbursed the maximum amount they can. We were on Regatta in July and they didn’t have the “items necessary for the exotic” but did for the pricier fire and ice. It was either that or just a polish change. Headed back to Vista on August 30 and hopefully the vile, snarky manicurist that was on the Vista Founders cruise has gone home.

The reason the classes fill up so quickly is they only have 1 person at each cooking station instead of two. So only 12 spots for each class.

No need to check with Guest services - Oceania ships have down feather pillows, foam pillows, gel pillows, tempur-pedic pillows, pillow rolls, an entire array. Just ask cabin steward when you meet them and they will be changed out.

I was the first one excitedly aboard Vista for the Founders cruise May 13-20, 2023. The following review is MY opinion. I’ve posted pictures under First onboard Vista so you can go look or Steamboats has also posted many Stepping into the lobby on 5th deck, was breathtaking! That staircase set off by the floor to ceiling glass structure promises lots of good things above - please ascend me. The concierge and dining reservation desks are now discretely tucked in the side nook areas where the couches and seating are on Marina and Riviera. There is a permanent circular desk are in front of the boutiques in the lobby, for this is for the local representatives who come onboard with maps for guests to ask about the area. The hallway going towards Jacques (which is now Ember on Vista) has been eliminated completely. That expanded space is now part of Ember which is designed for quicker dining (75 minutes on average). What is different feeling is you don’t have a waiter and helper, but a waiter and many helpers as whoever sees something needing cleared or more water poured, they all seem to pitch in as part of the quickness process. There is an open galley at the back if you want to go watch them prepare, but that is also the area where waitstaff are working too. Red Ginger on the other hallway is lovely. There is a private nook at the back that seats 4. We had dinner with General Manager in here. It has a curtain that could be closed for more privacy. It was nice to be able to talk and hear. No reservation in here needed that I know of, nor an extra cost. I will send out feelers if you just have to ask Maitre’d or dining reservations desk. Ascended that lovely marble staircase up to Martinis for Muster check in. More couch/banquet seating options. Had a cocktail mixology demonstration in here one afternoon. Mixology is the new buzzword for cocktails. Tried many, liked a couple, will probably stick to gin and tonics which are hard to mess up. The bar staff are training hard to learn all the recipes to be consistent. as you go out of Martinis bar, the casino is to your right. Felt like the same configuration as Riviera and Marina. Maybe brighter lights. The long hall or Grand Hall has various seating separated by open shelves with Knick knacks. This is where the string quartet plays most early evenings. The entrance to the Founders Bar (on Marina and Riviera it’s in the middle of the Grand Hall) is across from the Grand Dining room exit on the starboard side, or through the casino. The Founders Bar (for Frank Del Rio) is where a lot of people gathered after dining. The bar is on the opposite wall of Marina and Riviera. The seating is along the wall with a chair, a table, a chair, a table, etc for about 10 chairs on each side and then 8-10 bar stools. They do drinks with smoke, upper end scotch’s, bourbons, cognacs, etc. here. They also have created a drink called G.O.A.T. In honor of Mr. Del Rio. The Grand dining room has a lovely waiting area ( although it was run so efficiently that we never got to try the sofa). It is not open like Marina or Riviera, but has these panels (three) that have archways to get to center seating with wonderful chandeliers. Server stations are more on the outer edges. Some of the seating is again banquet seating for two on one side of table and 2 chairs on other. taking the elevator up to 12, you have Waves ( expanded seating and serving area), Terrace Cafe - ONLY place you can get self serve coffee, tea, etc) and the new Aquamar kitchen (where LaReserve used to be). Terrace cafe has partitions between areas of seating. Sometimes hard to find friends as they may be “behind” one of these and not easily seeable. The outdoor seating is completely covered with a waterproof shade. However it was much cooler in the Med and the deck not used fully. It will be the in demand place to sit in warmer weather. The serving stations have lower glass so you can see the servers and interact more. The displays feel less cluttered, especially since the poke bowls and some of the salads have been moved to the Aquamar Kitchen. They had a seafood extravangaza one night in Terrace and they fed almost 600! Lobster, crab legs, caviar, the world was your oyster that night. We chose the lonely dining room that night for this review. the Aquamar Kitchen is a sit down and order off menu place. Right now it is open for breakfast and lunch, but proved so popular it might eventually be a dinner venue. They have put up wind barriers by the pool area, but for me it was still cold. There are overhead heaters, but the servers are hot running around and the guests cold sitting. It’s a balancing act for both. The seating along the new wall is all banquet style with chair on other side of table. There are lovely 12” pillows for each guest, but I saw numerous times them on the floor or pushed aside. Inside the Aquamar Kitchen is a high table for 12 sharing. In other words, you hike yourself up and share it with others. MY thoughts, it’s high and the chairs are really heavy and sturdy. Sometimes the shorter staff had trouble reaching over to fill water glasses. Baristas has been well designed. The bakery area is where the card room was on Marina and Riviera. They will warm you pastry and with your coffee expertly prepared by Maximo or Vincenzo remembering your drink as you enter the area, it was the ideal place in morning. Lots more places to sit, both inside and outside. With Horizons not having coffee anymore (BIG mistake I think), Baristas was busy. They also still have the breakfast items as well Up to Toscana and Polo (Polo is only venue we did not dine in due to this being a 7 day cruise - hard to get it all in). That being said, I did explore the room, and the private dining room - but not so private because it has no doors and there are tables immediate outside it. Same with Toscana. The rooms are called Chambers 🤷‍♀️. I was given a sheet with information in regards to Toscana and Polo. It says “ Venue can be booked pre-cruise for a maximum of eight guests ($300 pre cruise - just like Privee on O class). Guests may order from the standard Toscana menu. Wine is NOT included there is a Pairing experience Pairing experience (per guest) can only be booked onboard - pairing experience WILL NOT operate with less than 8 guests. For Toscana the classic pairing if $70 plus 20%; the premium pairing is $155 plus 20% If guests request the Toscana Pairing experience (classic $560 + 20% | premium $1240 + 20%) Guest(s) will be credited the venue charge ($300) and charged the pairing experience cost above (based on 8 guests) + 20% Polo cost for private dining using the Polo menu is the $300 venue charge. The Classic wine pairing is $95 + 20% and the premium is $140 + 20%. Pairings will operate with no less than 8 guests. If guests request the pairing experience (classic $760 + 20% | premium $1120 + 20%) Guests will be credited the venue charges ($300) and charged the pairing experience cost above (based on 8 guests) +20% venue may be booked pre-cruise for $300 or onboard. ONCE ONBOARD (Oceania’s capitals not mine) guests may choose standard menu (no additional cost) OR one of the two wine pairing menus. the food and wines for these private dinners are already chosen. The print is too tiny to read. (And it may change before it begins). Food was FABULOUS (my capitals now) - how could it not be with Sr. Executive Chef Frederic in charge of opening Vista. They have all worked very hard and it shows. Getting the staff used to Ember and Aquamar Kitchen menu and what ingredients each dish has for allergies, they should all be praised and given a raise! the Waves pizza grill in the evening (a favorite place after a long day touring with a bottle of good red wine). Hiccups, sure - but all easily sorted. crew have new uniforms - they look very spiffy and the best part - the females get to wear trousers or skirts. With the cool weather this was greatly appreciated by them and I hope that Oceania implements it fleet wide. I will write a separate review tomorrow (we are back on Riviera) and will give review of cabin, internet, spa and Horizons and anything else you think I have missed.

Currently on Vista and found out yesterday that we will miss completely two Portugal ports, Lisbon and Oporto due to strikes by the equivalent of US TSA agents ant ports and airports and many other labor groups supporting it. Yesterday could have be the equivalent of a work slowdown preview. Many flights from UK cancelled for the upcoming weekend.