wripro Posted July 12, 2011 #26 Share Posted July 12, 2011 How much do the chocolate croissants cost? Link to comment Share on other sites More sharing options...
Rare LHT28 Posted July 12, 2011 #27 Share Posted July 12, 2011 how much do the chocolate croissants cost? They are priceless!!!! Link to comment Share on other sites More sharing options...
Paulchili Posted July 12, 2011 #28 Share Posted July 12, 2011 They are priceless!!!! Agreed - with out without the chocolate, Marina's are the best croissants at sea :D Link to comment Share on other sites More sharing options...
TKS Posted July 12, 2011 #29 Share Posted July 12, 2011 Fascinating discussion. Mr. Del Rio, thanks for your input as well. What Mr. Del Rio didn't mention was that the cost of food is a minor part of the wonderful meals O serves. I'm certainly no expert, but I do know the actual raw food represents a surprisingly small percentage of the cost of any good meal set on a table in any high quality restaurant. While the quality of the raw food on O is indeed high, the quality of the labor putting that food on the table (from the executive chefs to the bus people) is equally high. A restaurant doesn't put out top notch food with second string employees, and employing top quality people equates to more costs for the restaurant. O has obviously done an excellent job of hiring, training, and even more important, retaining those top notch employees. I believe that fact speaks as loudly about the company and its management as the quality of the raw food. Certainly more than the $ per day/passenger spent on the raw food. I can't wait to sail with O again in November/December and to introduce a friend to the pleasure of sailing with O. Oh, yes, I too love those chocolate croissants! Link to comment Share on other sites More sharing options...
JimandStan Posted July 12, 2011 #30 Share Posted July 12, 2011 Fascinating discussion. Mr. Del Rio, thanks for your input as well. What Mr. Del Rio didn't mention was that the cost of food is a minor part of the wonderful meals O serves. I'm certainly no expert, but I do know the actual raw food represents a surprisingly small percentage of the cost of any good meal set on a table in any high quality restaurant. While the quality of the raw food on O is indeed high, the quality of the labor putting that food on the table (from the executive chefs to the bus people) is equally high. A restaurant doesn't put out top notch food with second string employees, and employing top quality people equates to more costs for the restaurant. O has obviously done an excellent job of hiring, training, and even more important, retaining those top notch employees. I believe that fact speaks as loudly about the company and its management as the quality of the raw food. Certainly more than the $ per day/passenger spent on the raw food. I can't wait to sail with O again in November/December and to introduce a friend to the pleasure of sailing with O. Oh, yes, I too love those chocolate croissants! Perhaps the best food "hint" that I was ever given on an Oceania ship came from an Oceania executive (he knows who he is), who suggested putting peanut butter on those warm chocolate croissants. And he was right, it does make your eyes roll back in your head for a second.....:eek::D:eek::D:eek::D Link to comment Share on other sites More sharing options...
A Knitter Posted July 12, 2011 #31 Share Posted July 12, 2011 Perhaps the best food "hint" that I was ever given on an Oceania ship came from an Oceania executive (he knows who he is), who suggested putting peanut butter on those warm chocolate croissants. And he was right, it does make your eyes roll back in your head for a second.....:eek::D:eek::D:eek] OMG:D Only 4 months to go to get one:D Link to comment Share on other sites More sharing options...
caribbeansun Posted July 13, 2011 #32 Share Posted July 13, 2011 Like so many things - it is only as good as it's weakest link. If you elevate the bar on all inputs the output has to be superior. Fascinating discussion. Mr. Del Rio, thanks for your input as well. What Mr. Del Rio didn't mention was that the cost of food is a minor part of the wonderful meals O serves. I'm certainly no expert, but I do know the actual raw food represents a surprisingly small percentage of the cost of any good meal set on a table in any high quality restaurant. While the quality of the raw food on O is indeed high, the quality of the labor putting that food on the table (from the executive chefs to the bus people) is equally high. A restaurant doesn't put out top notch food with second string employees, and employing top quality people equates to more costs for the restaurant. O has obviously done an excellent job of hiring, training, and even more important, retaining those top notch employees. I believe that fact speaks as loudly about the company and its management as the quality of the raw food. Certainly more than the $ per day/passenger spent on the raw food. I can't wait to sail with O again in November/December and to introduce a friend to the pleasure of sailing with O. Oh, yes, I too love those chocolate croissants! Link to comment Share on other sites More sharing options...
wripro Posted July 13, 2011 #33 Share Posted July 13, 2011 Jim&Stan, A new reason for another O cruise. Link to comment Share on other sites More sharing options...
findacruise Posted July 14, 2011 #34 Share Posted July 14, 2011 Another article citing food on Marina - ready for my next cruise - but it's not until February. Too far away for carry out! http://www.epicurious.com/articlesguides/diningtravel/restaurants/best-cruise-ship-restaurants?mbid=RF Link to comment Share on other sites More sharing options...
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