Concerned about poor reviews of food in QM2 Britannia

[Whitemarsh]

The term "mass catering" gets thrown around a lot. When I think of mass catering, I think of the food at boarding school and weddings. My dining experiences on QM2 in no way remind me of boarding school, or attending a wedding.

 

Is the food on Cunard as good as Michelin starred restaurants? Well, upon reflection, the lobster I had at the Four Seasons in NYC was miles better than the lobsters I've had on QM2. But, generally speaking, I don't think the food on board is that different to what you get in any good restaurant on land.

 

As someone whose culinary expertise extends to the one pasta dish, roasts and the multiple variations of meat and three veg, I always looks forward to the dining experience on board, as it's so different to what I eat at home.

 

And for those home cooks who put Cunard to shame, I can only admit to jealousy at their advanced cooking skills. It must be wonderful to be able to enjoy Pheasant Under Glass et al, whenever the fancy takes you. :)

[Cruachan]

The term "mass catering" gets thrown around a lot. When I think of mass catering, I think of the food at boarding school and weddings. My dining experiences on QM2 in no way remind me of boarding school, or attending a wedding.

 

Is the food on Cunard as good as Michelin starred restaurants? Well, upon reflection, the lobster I had at the Four Seasons in NYC was miles better than the lobsters I've had on QM2. But, generally speaking, I don't think the food on board is that different to what you get in any good restaurant on land.

 

As someone whose culinary expertise extends to the one pasta dish, roasts and the multiple variations of meat and three veg, I always looks forward to the dining experience on board, as it's so different to what I eat at home.

 

And for those home cooks who put Cunard to shame, I can only admit to jealousy at their advanced cooking skills. It must be wonderful to be able to enjoy Pheasant Under Glass et al, whenever the fancy takes you. :)

 

Well, I used the term "mass catering" myself in an earlier post. But it wasn't intended to be in any way derogatory regarding Cunard. It was simply a way of describing the very large numbers that are involved.

 

The only organisation I have ever come across that could get anywhere near Cunard in terms of quality of food while catering for similar numbers was the British Army. And before anyone starts - that is not a joke. The day to day food was good but, on special occasions, it was superb and well up to QM2 standards.

 

J

[Jimsgirl]

Food in any dining local is subjective. Kitchen staff change every few months, and of course the quality of food changes from table to table, even from one passenger ata table to another at the same table - this is very true of dishes such as steak.

 

You buy four steaks in the super- market, three can be really great , the fourth is fit only for shoe leather - it is the luck of the draw which you get.

 

Size, well there is no doubt these have become rather ridiculous. On QV in Feb, my appetizer (pate) was a really small portion about 1 inch square, as one passenger remarked "if that was any smaller Lynn you would have an empty decorated plate"!, it was also served without any toast, or crackers.

In Sir Samuels, the croissants used to be about 3 inches in size, now they are about 1 1/2 inches, same with the tartlets, and the quiches at lunch all of these are now half the size they were 2 years ago.

 

I use the Kings Court only for lunch on embarkation and breakfast on disembarkation. so will say nothing more.

[balf]

 

Well, I have never cooked that, but then I have never been offered it on QM2 either.

 

As for et al, who knows.

 

David.

[Whitemarsh]

Well, I used the term "mass catering" myself in an earlier post. But it wasn't intended to be in any way derogatory regarding Cunard. It was simply a way of describing the very large numbers that are involved.

 

The only organisation I have ever come across that could get anywhere near Cunard in terms of quality of food while catering for similar numbers was the British Army. And before anyone starts - that is not a joke. The day to day food was good but, on special occasions, it was superb and well up to QM2 standards.

 

J

 

Granted, and I suppose it's the context in which the term is used. Sometimes I get the impression (and it may be the wrong one) that some refer to "mass catering" as a way of snippily inferring a particular standard of food, not the sheer number of guests involved.

[Whitemarsh]

Well, I have never cooked that, but then I have never been offered it on QM2 either.

 

As for et al, who knows.

 

David.

 

Indeed, neither have I. It would have to be an off-menu request I imagine. The only problem I can foresee with that, is somehow managing to order it without laughing or blushing. It wouldn't be your usual run-of-the-mill request.

[Aussieflyer]

Whitemarsh

How do you like your "et al" - rare or well done? Oh, sorry, I'm thinking about "op cit" here. Isn't and et al a sweet item of many ingredients? :)

And my view of "mass catering" is the sheer numbers of dishes concerned, but I do disagree in one aspect. The food does remind me of a wedding breakfast in some ways, though certainly not the alternate drop of dishes!

[Salacia]

First tip, make friends with your waiters. If you don't like something ask for another option, though unfortunately that does mean a wait and a delay at the table. Usually the waiter will offer this if you don't eat much of a meal because you don't like it. And if there is nothing you fancy on the menu ask the waiter to ask the chef to cook something off menu steak or salmon is not difficult. You may be told this is not possible but we find that it can be done if you are firm.

 

I am always as doubtful of folk who say everything was perfect as I am with those who say everything was lousy. I have had a few awful meals on QM2 and have had some outstanding ones, and I do believe that perceptions of food depend on what we usually eat at home. I told one of our table companions that I had not eaten one single meal on QM2 that was as good as the food I cook at home every day. He looked a bit taken aback by this.

 

It certainly is not gourmet food and any reasonably competent home cook can do meals better, but accept that fact, accept that this is mass catering and you don't have to do the washing up after and you will not be disappointed

 

David.

 

Balf, I think you made a good point there. But in all candor, despite being a good chef, there have been meals I enjoyed in the MDR that were better than what I prepared at home, mostly fish entrees (beef, not so much). Also several desserts. No matter, we don't book passage on an ocean liner for the food :) Cheers, -S.

[BigMac1953]

The only organisation I have ever come across that could get anywhere near Cunard in terms of quality of food while catering for similar numbers was the British Army. And before anyone starts - that is not a joke. The day to day food was good but, on special occasions, it was superb and well up to QM2 standards.

 

J

 

You're quite correct.

 

However, I do remember one particular mess, when the Army employed outside caterers. They also supplied two quite elderly waitresses, who would recite the menu and even include the items not available.

 

e.g. "You can have roast beef, grilled chicken or mince, but there's no roast beef and the grilled chicken is finished."

[Whitemarsh]

Whitemarsh

How do you like your "et al" - rare or well done? Oh, sorry, I'm thinking about "op cit" here. Isn't and et al a sweet item of many ingredients? :)

And my view of "mass catering" is the sheer numbers of dishes concerned, but I do disagree in one aspect. The food does remind me of a wedding breakfast in some ways, though certainly not the alternate drop of dishes!

 

Medium rare for steaks thank you.

 

Speaking of mass catering, one of the nicest 'mass catered' dinners I ever had was at Jupiters Casino on the Gold Coast. We were there to see Joan Collins perform her one woman show.

[phoebecat]

Thanks everyone for the reassuring comments. I'm not the least bit worried about going hungry. In my cruising experience, the bigger issue is trying to work up an appetite in time for the next meal. But the negative reviews had me concerned because we're assuming that the dinner experience (complete with the dress code and excellent service) is one of the main reasons a QM2 crossing is reputed to be so special.:)

 

After ten cruises with Cunard, we have now 'left' and are trying other lines until things improve. We have sailed two cruises per year for five years on qm2, qv and QE. We have seen standards decline, and it gives us no pleasure to say that. I note you are doing a transatlantic and that right now would be the only cruise I'd consider doing with Cunard in the future. It does seem to be the one where standards are maintained with the dress code being strictly enforced, the aura of elegance and cruising heritage maintained and the grandeur of qm2 herself cannot be overstated.

 

Our observations of slipping standards centred around:

 

Poor or no dress code enforcement, people in public areas on formal nights in jeans, velour leisure suits, etc, and in the bars pre dinner, when others were in evg dress.

 

Wine list has shrunk to pretty much Cunard own label wines and not much else.

 

Cocktail measures very mean.

 

Many repeats in the mdr menus. No escargots anymore. No ordering off menus even if nothing on menu appeals. I had to beg for a basic steak one night.

 

Sommelier service in mdr is poor to non existent.

 

Waiter service is becoming more rushed.

 

Cleanliness of cabins not always of the best. The lights in our cabin were thick with dust. Drawers are never cleaned, as we found old clothes in there from previous cruisers!

 

Staff attitude can be variable. Some very friendly but first time ever in may we encountered over familiar waiters and staff, making inappropriate jokes and comments. Found that totally unacceptable.

 

Prices ... For the product they say they are selling but in my opinion not delivering, the prices are very expensive. We believe there is better value to be found elsewhere in the cruise industry and we are taking our custom to new lines.

 

Entertainment, same old same old on all ships, and shows first shown five years ago are Still playing. In an age of cruisers taking multiple trips per year this isn't good enough.

 

Finally, if you have a problem, complaint on board or after, forget it. Cunard does not respond to criticism of any kind, be it justified or constructive. We find this disappointing as it is only through making mistakes and rectifying them that we all, cruise companies included! Improve.

[bazzaw]

"Poor or no dress code enforcement, people in public areas on formal nights in jeans, velour leisure suits, etc, and in the bars pre dinner, when others were in evg dress."

 

I can't say that I noticed this on QE, QV or QM2 -- EXCEPT for the following.

 

The dress code cuts in at 6PM - this is a very suitable time for those on first sitting in the MDR. They dress, swan around in some bar somewhere and then promenade into dinner. However, for those on late sitting, it is not so suitable - it means that if you want to go just about anywhere on the ship after 6 pm - you have to dress in Black tie for 2&1/2 hours before dinner. Some who are dining at 8.30 PM are still swimming in the pools at 6 PM :) or enjoying a few in the pub (hardly the place for Black tie IMO)

 

I don't know which cruiseline will live up your your very high requirements - none that I know of, but perhaps there are some very expensive 6 Star lines out there - but I don't and will never know anything about those.

 

Barry

[Ray66]

No escargots anymore.

 

Last month on the QE there was Escargots Bourguignon in Garlic Herb Butter on the menu. I always thought these (and Frogs Legs) were only offered when visiting France.

 

I agree with Bazaaw about the dress code after 6pm being difficult for the people on second seating. We are trying this for the first time next month so must remember to keep away from public areas until we have changed.

[pepperrn]

After ten cruises with Cunard, we have now 'left' and are trying other lines until things improve. We have sailed two cruises per year for five years on qm2, qv and QE. We have seen standards decline, and it gives us no pleasure to say that. I note you are doing a transatlantic and that right now would be the only cruise I'd consider doing with Cunard in the future. It does seem to be the one where standards are maintained with the dress code being strictly enforced, the aura of elegance and cruising heritage maintained and the grandeur of qm2 herself cannot be overstated. Our observations of slipping standards centred around: Poor or no dress code enforcement, people in public areas on formal nights in jeans, velour leisure suits, etc, and in the bars pre dinner, when others were in evg dress.

As Barry has correctly pointed out, many passengers on second seating (myself included) are enjoying a drink before going to change for dinner. Passengers on first seating are already in the dining room so the only people who will see me (and a few others) are the few using the alternative restaurants or Grill passengers. I have NEVER heard comments or noted glances from passengers in their evening finery upon seeing passengers still in daytime clothes. They seem to understand that these passengers will be leaving soon to change. On QE2, one evening when I had changed into "black tie" before dinner in the Caronia Restaurant, I went out on deck to the stern, there I found people still in the pool, still in shorts and swimwear on loungers. Was I offended? Not in the slightest. Everyone was enjoying themselves. I wasn't the only one dressed for dinner, it was a real mix! T-shirts, evening gowns, swimwear, bow ties etc. Everyone understood that soon, all would be dressing for dinner. There was no "attitude" about what people were wearing.

Wine list has shrunk to pretty much Cunard own label wines and not much else.

Not my experience on three Cunard voyages within the past year.

Cocktail measures very mean.

Now I could be wrong, I'll have to look at the lists, but they looked exactly the same size to me as they were six years ago when I first boarded QM2.

Many repeats in the mdr menus. No escargots anymore.

So, some things have improved.

No ordering off menus even if nothing on menu appeals.

Well last year (twice) on QM2 and this year (QE) it was no problem at all.

I had to beg for a basic steak one night. Sommelier service in mdr is poor to non existent.

I have to agree that, on occasions, it can be poor. Other times it is very good. It seems to depend on the individual Sommelier.

Waiter service is becoming more rushed.

Not in my experience.

Cleanliness of cabins not always of the best. The lights in our cabin were thick with dust. Drawers are never cleaned, as we found old clothes in there from previous cruisers!

You have been VERY unlucky, the one thing I know I can rely on is the superb standard of cleanliness of cabins. I have never found, in all my voyages, a single thing wrong in the cabin (OK, one glass in the cabin on QV wasn't as clean as it could have been).

Staff attitude can be variable. Some very friendly but first time ever in may we encountered over familiar waiters and staff, making inappropriate jokes and comments. Found that totally unacceptable.

I have to agree, that would be totally unacceptable. Hasn't happened yet however, and I'd notice that at once, it is something that I find very offensive.

Prices ... For the product they say they are selling but in my opinion not delivering, the prices are very expensive. We believe there is better value to be found elsewhere in the cruise industry and we are taking our custom to new lines.

Fine, we all have choices. May I wish you Bon Voyage for all your future cruises, sincerely.

Entertainment, same old same old on all ships, and shows first shown five years ago are Still playing. In an age of cruisers taking multiple trips per year this isn't good enough.

Ah... must agree with you totally!

Finally, if you have a problem, complaint on board or after, forget it. Cunard does not respond to criticism of any kind, be it justified or constructive. We find this disappointing as it is only through making mistakes and rectifying them that we all, cruise companies included! Improve.

Once again, I have to say, on the very rare occasion that I've had reason to complain, the problem has been sorted as quickly as I would have expected.

 

Very best wishes for all your future voyages, whatever line you decide on. Bon Voyage!

[severncruiser]

Agree with the comments you posted Pepper! Enjoyed meeting you last week, however brief,but very interesting and informative! Hope to meet up again sometime!

[pepperrn]

Agree with the comments you posted Pepper! Enjoyed meeting you last week, however brief,but very interesting and informative! Hope to meet up again sometime!

 

And it was a pleasure to meet you two last week as well, it would be great if our paths crossed in a Commodore Club again soon :) !

 

I'm glad your experience of QE was similar and as positive as mine, nothing in life is perfect of course. But I'm already looking forward to my next Cunard voyage.

 

Sincerest best wishes, and a huge Bon Voyage for your next cruise :) .

[Alibobs]

I agree with your comments too Peppern......our cabin was spotless (and I notice things!), the dress code was maintained and escargots very definitely on the menu!

[Jimsgirl]

"Poor or no dress code enforcement, people in public areas on formal nights in jeans, velour leisure suits, etc, and in the bars pre dinner, when others were in evg dress."

 

I can't say that I noticed this on QE, QV or QM2 -- EXCEPT for the following.

 

The dress code cuts in at 6PM - this is a very suitable time for those on first sitting in the MDR. They dress, swan around in some bar somewhere and then promenade into dinner. However, for those on late sitting, it is not so suitable - it means that if you want to go just about anywhere on the ship after 6 pm - you have to dress in Black tie for 2&1/2 hours before dinner. Some who are dining at 8.30 PM are still swimming in the pools at 6 PM :) or enjoying a few in the pub (hardly the place for Black tie IMO)

 

I don't know which cruiseline will live up your your very high requirements - none that I know of, but perhaps there are some very expensive 6 Star lines out there - but I don't and will never know anything about those.

 

 

 

 

Yes , Passengers not dining until 8.30p.m would still be wearing "day" dress, and this is not a problem if they are at the pool, outside bars, decks, or just walking around the public areas, but to deliberately come into the Chart Room, the Champagne bar, wearing a thong swim trunks, with a bath robe flapping open, that is unacceptable. It is "flipping the finger" deliberately .

 

On QV in Feb on a formal night, halfway through the cruise, a couple came to dining in the Britannia wearing torn jeans, tank top/T shirt for her, flipflops on their feet, and the Maitre 'D took no action , and he even denied they had come in when asked "why did you pretend not to see them". Again it was deliberate

[bazzaw]

 

Yes , Passengers not dining until 8.30p.m would still be wearing "day" dress, and this is not a problem if they are at the pool, outside bars, decks, or just walking around the public areas, but to deliberately come into the Chart Room, the Champagne bar, wearing a thong swim trunks, with a bath robe flapping open, that is unacceptable.

 

Haven't seen ANYTHING as extreme as that! Can't even imagine it happening. Perhaps some here have a more vivid imagination than me? or spend more time on the Fashion Police duty roster than I do. I have seen some wearing their Cunard dressing robes on the pool deck though :rolleyes::eek:

 

Barry

[pepperrn]

I agree with your comments too Peppern......our cabin was spotless (and I notice things!), the dress code was maintained and escargots very definitely on the menu!

 

Hi Alibobs,

 

I hope that I've also got a keen and observant eye for things, and I know that my mother and some other friends I've travelled with certainly have :eek: ! And yet we've all said how clean our entire cabins have been on arrival and how well maintained they are (esp bathrooms) while on board. I am amazed if others have found cabins not up to standard.

Like you, I noted no real "howlers" when it came to the dress code on three voyages in the past year.

On the subject of finding escargots on the menus... I've not seen them, if I had, I would be out with the salt right away :eek: (worked in my garden :D ).

 

Very best wishes :) .

[carlmm]

Happy are those who

either have never experienced how good service and how high standards were just a couple of years ago

or who just turn a blind eye on the slipping standards

or who maybe are indeed one of the those who had the luck of the draw to really still get all the best Cunard implies in its marketing and once stood for.

 

Maybe the last point should be remembered especially when it comes to service: This can vary greatly depending on the individual steward or waiter. That one person had great (or mediocre or bad or whatever is applicable to an individual) service does not imply that somebody else had the same experience.

My cabins were always clean and well maintained but what do I know about somebody else's cabin?

 

But than this part of the problem: The service should be great for everybody, there is far too much variation. Nobody deserves mediocre of worse service.

We were not impressed with out dining room stewards on the last cruise. On the first nights we (all around a large table) smiled about how the waiter threw forks and knifes randomly on the table, somewhere in the vincity of your plate, but after a couple of days it became really annoying. How about a properly laid out table?

The waiters definitely were rushed, and it was in more aspects the worst restaurant service I ever had on a Cunard ship.

(Yes this does imply that service on some other ships was worse ;) )

 

Food was disappointing - unfortunately both in terms of choice and quality. Just to give one example: I always praised the fish dishes on Cunard. This time it came down to salmon and maby two other kinds during the whole cruise instead many different kinds in the past. Fish used to be perfectly prepared this time it was almost always overcooked and bland.

 

The comparison of menus from this and former cruises shows how much simpler and restricted the offer became.

 

The dress code was violated by passengers and it was not enforced.

 

Fortunately other aspects were great, most notably the service in the bars and lounges, where most of the stewards were polite, correct, adjusting to the individual desires. Praise to them.

The hors d'ouevre were even better than in the past!

 

Well this shall not be a long review of all the aspects of Cunard voyages.

 

I will sail with Cunard again as there is enough left to enjoy but actually much less.

Many others, just like phoebecat seems to be, are too disappointed and have decided not to sail with Cunard anymore. If I just look around those of my friends who travelled with Cunard for many years, some for over thousand days, I cannot but realize that most of them are finished with Cunard.

 

Well, to the OP: I still would say: Go and enjoy! Maybe my experience foodwise was just an exception. Maybe you have great stewards. Maybe you love the choice. Maybe Cunard recovers to former greatness. Maybe another chef makes all the difference.

[Whitemarsh]

Happy are those who

either have never experienced how good service and how high standards were just a couple of years ago

or who just turn a blind eye on the slipping standards

or who maybe are indeed one of the those who had the luck of the draw to really still get all the best Cunard implies in its marketing and once stood for.

 

I must take issue with this particular statement. It cannot possibly be the case that those who didn't sail in the glory days (insert the standard reference to QE2, Trafalgar House, Cunard White Star or the Lusitania) can have no understanding of good service, and therefore cannot possibly conceive of just how far standards have fallen from on high.

 

I have previous experience in the hospitality industry, and I can tell you that I consider myself perfectly able to identify the difference between good, bad and indifferent service. I don't need to have travelled 'in the past' to somehow understand this concept. Similarly, I am also fully able to identify good, bad and mediocre food. I don't need to have travelled with Cunard in the 80's to be qualified to make the distinction.

 

So when I say that I have experienced excellent service and wonderful food on the QM2 (within the last couple of years) it's because I have. I didn't imagine it, I didn't come down in the last shower, and I don't have to have travelled on the QE2 to have my opinions validated.

[soblue]

'Empty vessels make the most noise' I like this saying and sometimes its true

 

From little experience I've had travelling Cunard compared to others. I agreed the standards have changed but so has the price we pay to travel on Cunard. This week you can travel transatlantic for £499.00 including return flight home.

And because of this, the last few years I've noticed same changes.

 

One thing is seeing the way some of the passengers (only a few, but enough) speak to the staff, in a manner I certainly don't like. When I see it happening god help the passenger/s because they certainly don't forget my red hair for the rest of the cruise. :D

 

As for Britannia restaurant the food seems fine to me. That's it from me

 

Andrew :D

[balf]

I must take issue with this particular statement. It cannot possibly be the case that those who didn't sail in the glory days (insert the standard reference to QE2, Trafalgar House, Cunard White Star or the Lusitania) can have no understanding of good service, and therefore cannot possibly conceive of just how far standards have fallen from on high.

 

 

Of course you can have understanding of good standards, I am sure that you have, but because you have only recently taken up cruising there is no way that you can compare the present standards of service with those of earlier years. I can't compare, for instance the food served on the original Queen Elizabeth with the present one, but I can certainly compare it on QE2 against current ships.

 

And we need to remember that the true cost of cruising has come down greatly over the past years so it should not be a surprise if standards have slipped. $999 in 1989 would be $1851 today!!

 

This from http://www.history.org

 

Likewise, Schick discovered that the only regular ocean service in 1989 between England and America was the deluxe liner Queen Elizabeth II. He found a deeply discounted fare of $999.

 

David.

[Austcruiser84]

The way some people are posting you'd think passengers were being fed gruel and forced to eat on the floor before washing their own dishes!

 

Or that passengers were forced to sleep ten to a D8 with no access to laundry or bathing.

 

Worse still, that passengers have to wait on staff!

 

In all seriousness, I do wonder how many people who complain are what we here in Oz call "serial whingers". Nothing is good enough and every meal, activity or moment is ripe for complaining.

 

"Slipping standards" is such a subjective term. One person's view of what constitutes a good cruise will invariably differ to the next person's view. For me, I don't desire staff hovering over me every moment or need my bathroom cleaned eight times each morning. And clotted cream? What's so good about it? A heart attack I do not need!