Live from Quest, Barcelona to Montreal, July 22 to August 29

[travel4b]

Just now, DaveA said:

If you read through this topic you will see that kjbacon and at least one other poster have had meetings with management on board Quest to discuss the issues. The posts seem to me to have been very balanced (and remained impressively positive during their Covid quarantine period on board).

Correct. And I know of at least five other couples, ourselves included, that also met with the HD early on. 

[rkacruiser]

10 hours ago, kjbacon said:

We were welcomed by very friendly street performers.

 

When I visited this very pleasant community, there were locals dressed in native clothing that welcomed on the pier.  A very warm greeting.  

 

10 hours ago, kjbacon said:

My pride would not allow me to serve this or to call it a shrimp cocktail.

 

It's a bad scene when the lemon wedge and tomato are larger than the shrimp.  Those are rival the size of bay scallops.  

 

9 hours ago, Champagne Socialist said:

That’s a British prawn cocktail

 

I would appreciate learning your definition of a "British prawn".  I have googled and there seems to be some agreement that "prawns are larger than shrimp".  What was served most certainly are not "larger than shrimp" as I understand it.

 

10 hours ago, kjbacon said:

I was actually served this overripe bruised avocado at breakfast.

 

That is disgusting!  

 

[rkacruiser]

10 hours ago, kjbacon said:

We were welcomed by very friendly street performers.

 

When I visited this very pleasant community, there were locals dressed in native clothing that welcomed on the pier.  A very warm greeting.  

 

10 hours ago, kjbacon said:

My pride would not allow me to serve this or to call it a shrimp cocktail.

 

It's a bad scene when the lemon wedge and tomato are larger than the shrimp.  Those are rival the size of bay scallops.  

 

10 hours ago, Champagne Socialist said:

That’s a British prawn cocktail

 

I would appreciate learning your definition of a "British prawn".  I have googled and there seems to be some agreement that "prawns are larger than shrimp".  What was served most certainly are not "larger than shrimp" as I understand it.

 

10 hours ago, kjbacon said:

I was actually served this overripe bruised avocado at breakfast.

 

That is disgusting!  

 

[Champagne Socialist]

3 hours ago, rkacruiser said:

I would appreciate learning your definition of a "British prawn".

With the exception of the very smallest shrimps, most of what Americans would call shrimp are called prawns in the UK. The difference I was referring to is the dish: shrimp cocktail is an American dish made with cocktail sauce containing horseradish, whereas prawn cocktail is a British dish made with marie rose sauce and served over lettuce, often with lemon.

[rkacruiser]

5 minutes ago, Champagne Socialist said:

a British dish made with marie rose sauce and served over lettuce, often with lemon.

 

Thanks for your response.  I googled Rose Marie Sauce.  Sounds good.  

[marazul]

The prawn cocktail in the pics is a frequent and standard offering at lunch in the Colonnade buffet.  It seems to be very popular, although it also seems to fall short of the ultra-refined standards of some passengers.  Since it probably represents less than 1% of the offerings, it can be easily ignored by those who are offended by its presence.

[saminina]

Nonetheless, it first appeared after Holland America arrived to save Seabourn.

[kjbacon]

Quebec City! If you’ve never been there, like we hadn’t, it is a must for your bucket list. It is one of the most beautiful cities in the world. Be ready to walk uphill and do many flights of stairs, but it is so worth it. In the morning, we did the hop on hop off bus tour and loved it.

 

 

 

We had a fantastic lunch in town at a charming bistro called Q De Sac. We shared Bacon Poutine, Foie Gras, and Maple Soy Duck Wings so we didn’t exactly pick the most diet friendly meal!

 

 

 

 

After lunch, we walked up to the Citadel and did our own walking tour around town. We just loved it!

 

 

 

 

 

 

Some 20,000 steps and 39 flights of stairs later, we were beat and returned to the ship. We will definitely return to this beautiful city!

 

We chose our favorite dinner venue, Earth and Ocean, and had a very good meal. After our huge lunch, we skipped apps and desserts. We shared the Cowboy Ribeye Steak, a side salad, and the Roasted White Asparagus vegetarian entree. Most of the vegetarian entrees need work on this ship and this one was no exception but the steak and salad were excellent. Not only was the asparagus  seriously overcooked but that is a side dish that was called an entree.

 

 

 

For those of you boarding soon, here are some of our opinions. Earth and Ocean is the best venue for dinner. TK Grill is next and has slightly better service. But, and this is a big but, TK Grill has twice the staff so at the end of the day … it’s Earth and Ocean on both counts with the best restaurant team on the ship. It is outdoors only and can be rather chilly, even with the heaters and blankets, especially when you are in the arctic.
 

While we prefer the earlier time for breakfast (7:30), we find that The Patio (daytime version of Earth and Ocean) is a far better breakfast choice than The Collonade (both in food and service) and worth the later time (8:00). The food and service for breakfast in The Collonade are subpar for a 6* cruise. We did not have breakfast in the main restaurant because it was rarely open and had literally the identical choices as the Collonade. They are also in serious need of sone actual breakfast specials instead of the same old, same old choices everyday. When you can custom order any omelet you want, if you are willing to wait too long and probably not get what you ordered, some version of an omelet is not a breakfast special.

 

More later, for those who are interested. Today, Trois Rivières and a special early performance by the Seabourn singers. Looking forward to both!

[lincslady]

I used to enjoy the Colonnade breakfasts - good yogurt with berries or other fruit to put in it; then either eggs benedict or pancakes with crisp bacon and maple syrup.  I know they are pretty standard ,just something I would not have at home.  Maybe you like something more exotic - or they are not being offered at present?  I get it that there is a staffing problem on Quest, which must  spoil everything a bit.

[Wendy The Wanderer]

21 hours ago, JPH814 said:

Yes but the ship’s excursion includes the wine pairing which is about an additional 150 plus transportation to and from.   Price wise it is a push. 

Don't know the restaurant, but the cuisine in both Montreal and QC can be something quite extraordinary.  So it's pricey, but might be worth it.

[fdnycruiser]

1. 

[SLSD]

kjbacon,  Thank you for all your real time reports up to this point.  I think tomorrow is the day you disembark?  Safe travels home whenever that might be. 

 

I totally understand the way that understaffing and incomplete staff training has marred your cruise on the Quest.  Hopefully Seabourn will be correcting that, but of course it will not be in time for you. 

 

I have also gleaned from your reports that you really do like a lot of variety in the cuisine that is offered.  I've never noticed a lack of variety on our Seabourn cruises, but I think you expect more in variety than we do.  After all, I am content to have a bowl of oatmeal for breakfast each morning along with a small bowl of fruit.  I also frequently order the "always available" entrees in the MDR and I am happy, especially if there is an interesting soup starter. I ordered dessert only twice on a 20+ day cruise.  I've enjoyed quite a few very serene breakfasts and lunches in the MDR on sea days and while crossing.  Though the menu was not long, it suited us just fine.  Maybe this is why SB is our cruise line.  I AM curious about all that Regent has to offer, but not sure I want to sail on their older ships and not at all sure I want to sail with 700+ others.  Perhaps it would be worth it if I was dissatisfied with SB's cuisine.  

 

About the white asparagus.  Don't order it!  That is the dish we had to send back in the MDR!  

 

Thank you again for your detailed reports and all the great photos!

[fdnycruiser]

That’s the way that I remember the shrimp cocktail on the Ovation in December. My hope is that , now that the Quest is in Canada, and be in the US. management will come aboard and straighten things out.  I have to imagine that on the run to NYC from Montreal that some travel agents will be onboard whether for a few days or a complete voyage.

  I have to say as others have, that I’ve been on Regent and Silversea since the end of the pandemic with no major issues. I was also on the Ovation holiday cruise in December. Everything went pretty well until crew and passengers encountered Covid.

[nancygp]

10 minutes ago, fdnycruiser said:

That’s the way that I remember the shrimp cocktail on the Ovation in December

Same on the ovation aug 13-27! 😊. I had it many times.

 

Nancy

[kjbacon]

3 hours ago, SLSD said:

kjbacon,  Thank you for all your real time reports up to this point.  I think tomorrow is the day you disembark?  Safe travels home whenever that might be. 

 

I totally understand the way that understaffing and incomplete staff training has marred your cruise on the Quest.  Hopefully Seabourn will be correcting that, but of course it will not be in time for you. 

 

I have also gleaned from your reports that you really do like a lot of variety in the cuisine that is offered.  I've never noticed a lack of variety on our Seabourn cruises, but I think you expect more in variety than we do.  After all, I am content to have a bowl of oatmeal for breakfast each morning along with a small bowl of fruit.  I also frequently order the "always available" entrees in the MDR and I am happy, especially if there is an interesting soup starter. I ordered dessert only twice on a 20+ day cruise.  I've enjoyed quite a few very serene breakfasts and lunches in the MDR on sea days and while crossing.  Though the menu was not long, it suited us just fine.  Maybe this is why SB is our cruise line.  I AM curious about all that Regent has to offer, but not sure I want to sail on their older ships and not at all sure I want to sail with 700+ others.  Perhaps it would be worth it if I was dissatisfied with SB's cuisine.  

 

About the white asparagus.  Don't order it!  That is the dish we had to send back in the MDR!  

 

Thank you again for your detailed reports and all the great photos!

Yes, we disembark tomorrow in Montreal. Thank you for the good wishes and your understanding, even when we didn’t always agree. That’s a beautiful thing!

 

You are so right about the homemade yogurt, it was delicious and probably the breakfast we ate most. Our issues with breakfast were mostly the poor service and after 38 days, a lack of variety. The spread was identical everyday so unless you wanted a loose scrambled egg, eggs were not a choice. Turkey bacon or sausage would have been a welcome change of pace or any flavor other than a plain bagel. Variety in the breakfast special was needed, maybe huevos ranchero, cream chipped beef, shakshuka, blintzes, hummus wraps, breakfast pizza, avocado toast, anything but an omelet again!

 

This ship has serious issues with its one and only toaster, bread needing 3 trips through it to toast, so the wait for toast was absurd. Here it is one day when it jammed up and smoked enough we all thought it would catch fire.

 

Like you, we are also fans of eggs Benedict but we ran into such long waits that ordering breakfast was not reasonable. Plus it was the exception to get what you ordered. Here is a sample of a morning that we decided to split an order of soft poached eggs Benny. These eggs are hard cooked, not soft. Note that the abundance of pepper is all me!

The Super Bowl breakfast at the Patio is delicious.

 

Off to pack and to get ready for the party!

[saminina]

Did you notice English bacon on the breakfast buffet?   Anyone care to respond?   It was missing on last SB cruise and was figuring (wishing and hoping) it was a temporary supply issue.

 

Cooked to order eggs always available.

 

Did you drink orange juice?

[rkacruiser]

5 hours ago, fdnycruiser said:

1. 

 

THAT is a Shrimp Cocktail!  But, where's the Sauce?  

[CanAmBrit]

Just off the Sojourn where English bacon and at least 3 different sausage options were available every day.

[rkacruiser]

8 hours ago, kjbacon said:

Quebec City!

 

A very scenic city!  Lots to see and it's difficult to do it justice in one port day.

 

1 hour ago, kjbacon said:

Here is a sample of a morning that we decided to split an order of soft poached eggs Benny. These eggs are hard cooked, not soft.

 

Another sign of inexperience in the Galley.  The cook needs to pay attention to the length of poaching time for the eggs.  It doesn't take long for the eggs go from soft to hard.  

 

1 hour ago, kjbacon said:

This ship has serious issues with its one and only toaster, bread needing 3 trips through it to toast

 

These industrial toasters have difficulty of properly toasting bread and English Muffins unless their controls are properly set.  I have needed to put an English Muffin through 3-4 times in order to get the "doneness" that I wanted.  By then, it was so dry, a hockey team might have used it as a hockey puck.  

[travel4b]

At this point the highs and the lows of this cruise have been well documented, and quite fairly by kjbacon based on my experiences onboard since Dover.  You mentioned that you have been on two previous post-Covid cruises - on Regent and Oceania - that were fine.  Not to excuse the lapses but I do wonder how full those cruises were.  I say that because we have also been on two post-Covid cruises that were wonderful.  However, they were both on Seabourn and sailed only half full.  Just a thought.  In any case, I feel most sorry for the veteran crew members onboard, who are well aware of the problems, are working incredibly hard, but can only do so much to compensate for the large number of inexperienced crew they have had to work alongside.  I know from numerous personal conversations that they are very proud of the Seabourn brand.  While they would never say so, I’m sure they have found this to be a painful voyage as they do truly care about their family of passengers.   

[SLSD]

22 minutes ago, travel4b said:

At this point the highs and the lows of this cruise have been well documented, and quite fairly by kjbacon based on my experiences onboard since Dover.  You mentioned that you have been on two previous post-Covid cruises - on Regent and Oceania - that were fine.  Not to excuse the lapses but I do wonder how full those cruises were.  I say that because we have also been on two post-Covid cruises that were wonderful.  However, they were both on Seabourn and sailed only half full.  Just a thought.  In any case, I feel most sorry for the veteran crew members onboard, who are well aware of the problems, are working incredibly hard, but can only do so much to compensate for the large number of inexperienced crew they have had to work alongside.  I know from numerous personal conversations that they are very proud of the Seabourn brand.  While they would never say so, I’m sure they have found this to be a painful voyage as they do truly care about their family of passengers.   

I would be quite interested in the answer to your questions.  Is it possible that SB is behind the eight ball in training new crew and that other luxury or premium cruise lines have done a batter job?  I think guest capacity may be a factor--but everyone does expect the full SB experience no matter the numbers on board.  I think this is a tough time--and perhaps an uneven time depending on where you find yourself.  We don't have side by side real times comparisons, and even if we did, we would be comparing different circumstances.  I know what all of us hope for is a return to all SB ships giving top quality service and cuisine as well as stellar entertainment all of the time.  

 

One thing I have noticed is the expectation for variety in cuisine.  Since I am not someone who would be considered food-centric, I will have to depend on others to clue me in as to whether SB has ever measured up when it comes to cuisine.  Also, does it matter  if a ship is 400+ or 700+ passengers?  Should both be held to the same standard when it comes to variety of food offered?  I don't know the answer to this question.  I am just asking. 

Edited August 28, 2022 by SLSD

[marazul]

On our June cruise we met a number of crew that were new to Seabourn.  The common remark was that they had been trying for a long time to get hired by SB but only recently they had the opportunity.  They said training was hard.

All were trying their best and I hope this rough patch is over soon. 

[travel4b]

36 minutes ago, SLSD said:

I would be quite interested in the answer to your questions.  Is it possible that SB is behind the eight ball in training new crew and that other luxury or premium cruise lines have done a batter job?  I think guest capacity may be a factor--but everyone does expect the full SB experience no matter the numbers on board.  I think this is a tough time--and perhaps an uneven time depending on where you find yourself.  We don't have side by side real times comparisons, and even if we did, we would be comparing different circumstances.  I know what all of us hope for is a return to all SB ships giving top quality service and cuisine as well as stellar entertainment all of the time.  

 

One thing I have noticed is the expectation for variety in cuisine.  Since I am not someone who would be considered food-centric, I will have to depend on others to clue me in as to whether SB has ever measured up when it comes to cuisine.  Also, does it matter  if a ship is 400+ or 700+ passengers?  Should both be held to the same standard when it comes to variety of food offered?  I don't know the answer to this question.  I am just asking. 

I believe I mentioned in an earlier comment that while food has never been Seabourn’s strong suit stellar service always has been, hence the disappointment. And yes, the service should be 6* regardless of the passenger count. Management has leaned a bit on the fact that this is Seabourn’s first sell out post COVID, which may speak to some poor planning at the corporate level. 

[MrToblerone]

I highly recommend the Swedish Pancakes off the menu in the Colonnade 

With fresh berries and yogurt from the buffet.

My daily fix !

[CabinBoy2020]

9 hours ago, nancygp said:

Same on the ovation aug 13-27! 😊. I had it many times.

 

Nancy

 

Hi Nancy,

 

I hope you will post a review of your Seabourn cruise.  I respect your opinion.  

 

Bill