Attention to detail - Seabourn newbie just off Sojourn (long post)

[cruiseej]

9 hours ago, hoya68 said:

By far the worst cruising experience of my life was on the SS Cloud to Antarctica last year.

 

This is a great example of how people can have very different experiences with the same cruise line, cruise ship or same cruise. We went to Antarctica on the Silversea Cloud last winter… and had a fabulous time. The expedition staff was outstanding; the expedition leader and captain did a magical job getting us to places early, avoiding storms, and not missing a single landing; the food was reasonably good; and we weren't aware of anyone in Covid quarantine. Your cruise was an entirely different experience, on the same ship, in the same region, during a different part of the same season. We had a great cruise on Sojourn last spring in a season where I saw reports from other cruisers complaining things were amiss on Sojourn. So I find it's hard to generalize about cruises, because there can be significant differences, actual and perceived, for myriad reasons. 

[markham]

Mr L,

 

We will join Soj in Feb after 17 days on QM2 from Cape Town to Freemantle. That will be a study in contrasts, and we know what to expect from the old girl. In the Grills things such as your suite and fixed dining table have to be “just so”. I say that because there is fixed DR seating, and food and traditional service are a big part of the QM2 experience overall.

 

What continues to amaze me after 450 plus days since QE2 times is the rigidity of policy and lack of benefits for the top tier of loyal sailors. The contrast with SB and SS is laughable-sad. You will get 20% off laundry after any OBC is used up and no free drinks, while the drinks package must be for the entire cruise at roughly $80/day/pp. And then there are costs for internet.

 

This is a cruise for us mainly and it is part of a WC which people apparently choose for the ship, not so much for the very few ports where it stops. It is staid and predictable but hardly what we would call “good value” on the basis of fare paid, to us at least. Joining Soj with its spontaneity will be a welcome contrast, and we know what to expect more or less. But the excitement can be there provided the senior officers are experienced, enthusiastic and affable, and very importantly that the ship has depth and flexibility with provisioning. Our Quest “grand voyage” cruise of early this year was the opposite, and the provisioning was bare bones-poor with no excuses or reasons forthcoming. Same for the onshore “experiences”, one in Rio, 2 days after Carnevale had ended (!), which was. of a Holiday Inn standard buffet. Maybe at that time the Soj WC had all of the dedicated staff from Seattle paying attention and the officer A team onboard? Hence the need for the brand to deliver consistency irrespective of ship, a subject that demands attention lest mediocrity creep back.

 

Enjoy QM2 and this time don’t lift all the pillow chocolates by stuffing the trolley’s 9 deck supply in your cabin laundry bag.

 

Happy and healthy sailing!

 

 

[saminina]

14 hours ago, Mr Luxury said:

 

I'm off to QG Cunard soon to get a more traditional type of luxury.

 

Enjoy the sevruga.   Maybe they've gone back to something more QG worthy.

 

[highplanesdrifters]

16 hours ago, Mr Luxury said:

TK has had the Spanish Archer amd Michael Sandoval is implementing new things and events in the Colonnade as we speak. 

I think Solis taking over from TK will be what is needed and Tony Eggars vision with what he did with E&O will be just right.

 

Thanks for sharing this information. Very positive news. 

 

During our recent 3 weeks on Encore, the only place with decent food was Earth and Ocean. Often quite delicious. Kudos to Tony Eggars.  Give that man more power and a raise.  Although time to loose the ridiculous smoked chicken.  It is a time sink for overworked staff. Colonnade was at best a hospital cafeteria. And that's an insult to hospital cafeterias. The Restaurant was so bad we sometimes got 'take away' from onshore and asked them to serve it.😃  We did not have the confidence in the kitchen to ask for special requests.

[Mr Luxury]

2 minutes ago, highplanesdrifters said:

 

Thanks for sharing this information. Very positive news. 

 

During our recent 3 weeks on Encore, the only place with decent food was Earth and Ocean. Often quite delicious. Kudos to Tony Eggars.  Give that man more power and a raise.  Although time to loose the ridiculous smoked chicken.  It is a time sink for overworked staff. Colonnade was at best a hospital cafeteria. And that's an insult to hospital cafeterias. The Restaurant was so bad we sometimes got 'take away' from onshore and asked them to serve it.😃  We did not have the confidence in the kitchen to ask for special requests.

They are spending a lot of time trying to figure out why the Colonnade doesn't work well for dinner.

It's a breakfast and lunch buffet cafeteria.

One of the problems with dinner there is that none of the food is cooked there and it comes from the main galley and is assembled in the Colonnade kitchen area.

A shame really as in warm weather the outside seating at the stern of the ship is a nice place to be.

Michael Sandoval has been working on themes and menus and is on the right road.

[highplanesdrifters]

31 minutes ago, Mr Luxury said:

They are spending a lot of time trying to figure out why the Colonnade doesn't work well for dinner.

It's a breakfast and lunch buffet cafeteria.

One of the problems with dinner there is that none of the food is cooked there and it comes from the main galley and is assembled in the Colonnade kitchen area.

A shame really as in warm weather the outside seating at the stern of the ship is a nice place to be.

Michael Sandoval has been working on themes and menus and is on the right road.

 

Good to hear.

Yes, the outside area is lovely on all the ships, inside still has that awful cafeteria feel.  Perhaps the right designer can find a subtle fix for that in the evening. Lighting, tablecloths, etc. 

 

The food....much harder until staffing levels return.  On our last trip, the buffet food was never warm unless you waited for a fresh load.  Ordering was a nightmare due to staffing issues. Indian market which is usually a nice diversion was mediocre.  Every dish was lukewarm and tasted of the same spice mixture. Thai night was decent. TK nights, used to be a well attended highlight.  Same poor execution. How about going back the well executed theme nights, not leftovers form last nights Restaurant menu?

 

We were lucky enough to have Chef Pia on all 3 Silversea expeditions last year. Granted smaller ships, less people, a more adventurous crowd but she delivers every day. Menus always had an interesting ethnic dish. Vegetarian dishes were more than some tart with canned veges and cheese.  I commented one day that she even made my Turkey wrap taste like it had it's own Michelien star.

 

In short, how about some flavor, varried cuisine and a few more vegetables. Enough with the old model of protein, starch, and sauce.

 

Thanks again for all your posts! You own wit and humor on this site.😃

[markham]

The idea of specialists and head office helpers helicoptering in for a week on occasion and planning and smiling all the time for the faithful is very old news. When will there be verifiable tangible results- as in menus and positive customer feedback across the classic ships? 
 

i think we have been exceedingly patient but there are limits, right? What about your/my upcoming cruises? 
 

Happy and healthy sailing!

[Mr Luxury]

27 minutes ago, markham said:

The idea of specialists and head office helpers helicoptering in for a week on occasion and planning and smiling all the time for the faithful is very old news. When will there be verifiable tangible results- as in menus and positive customer feedback across the classic ships? 
 

i think we have been exceedingly patient but there are limits, right? What about your/my upcoming cruises? 
 

Happy and healthy sailing!

They're getting Gordon Ramsay on for your cruises

[markham]

Isn’t he famous for his temper but also for results? Sounds good to me since a good shakeup at the top of Seabourn is what’s most likely needed. So we get somewhere in the coming year, starting with my Feb, 2024 Soj cruise. And please note I am not talking about holding out for 2025. Ok? OK!

 

I can’t wait to see his efforts paying off. Old Gord hiring and firing and dishing up the goods!

 

Happy and healthy sailing!

[Mr Luxury]

10 minutes ago, markham said:

Isn’t he famous for his temper but also for results? Sounds good to me since a good shakeup at the top of Seabourn is what’s most likely needed. So we get somewhere in the coming year, starting with my Feb, 2024 Soj cruise. And please note I am not talking about holding out for 2025. Ok? OK!

 

I can’t wait to see his efforts paying off. Old Gord hiring and firing and dishing up the goods!

 

Happy and healthy sailing!

Yes,and lots of swearing from the kitchen.

You'll feel at home I'm sure.

[Mr Luxury]

14 minutes ago, markham said:

Isn’t he famous for his temper but also for results? Sounds good to me since a good shakeup at the top of Seabourn is what’s most likely needed. So we get somewhere in the coming year, starting with my Feb, 2024 Soj cruise. And please note I am not talking about holding out for 2025. Ok? OK!

 

I can’t wait to see his efforts paying off. Old Gord hiring and firing and dishing up the goods!

 

Happy and healthy sailing!

I had dinner last week at The Savoy Grill which is one if his restaurants.

Great food and not bad service.

The wine list was one of the most expensive that I have ever seen.

I thought that my wine should have been served to me by security guards rather than the sommelier.

Edited November 28, 2023 by Mr Luxury

[Covepointcruiser]

Breakfast and Lunch have been served daily in the restaurant while we have been at sea.

[highplanesdrifters]

35 minutes ago, Mr Luxury said:

They're getting Gordon Ramsay on for your cruises

Promise?

[Mr Luxury]

1 minute ago, highplanesdrifters said:

Promise?

Well ok,it's a tribute act

[highplanesdrifters]

4 minutes ago, Mr Luxury said:

Well ok,it's a tribute act

Beggars can't be choosy.  Besides, the Tributes are sometimes better than the original.😃

[Mr Luxury]

Just now, highplanesdrifters said:

Beggars can't be choosy.  Besides, the Tributes are sometimes better than the original.😃

Not generally at sea, from my experience 

[hoya68]

Gordon Ramsey... unlikely. A huge wase of money. Do we really want crew members being called donkeys by an out-of-control egomaniac?

[markham]

It’s called entertainment. And he gets results with the execution of failing restaurants. That is why he is popular. Mr L knows this, and his tongue in cheek suggestion may not be such a bad idea after all.

 

BTW, has anyone learned what changes will be enacted, if any, to improve the quality and sophistication of food quality, ambience and service levels in the Colonnade? What about the MDR? And establishing standards of consistency across all 5 of the current classic ships so that we know what we are getting before we board? 
 

Isn’t that why Michael Sandoval and other “ideas guys” hop from ship to ship. It cannot only be to pep up, train and/or replace kitchen staff when things go pear-shaped, right? Presumably the savings from the elimination of the TKG and all that will show a payoff in 2024? If not, what about 2025?

 

Happy and healthy sailing!

[texanaust]

14 hours ago, Covepointcruiser said:

Breakfast and Lunch have been served daily in the restaurant while we have been at sea.

 

Which is great except 90+% of all Seabourn cruises have mostly port days where you get neither open.  

[Mr Luxury]

57 minutes ago, texanaust said:

 

Which is great except 90+% of all Seabourn cruises have mostly port days where you get neither open.  

And not many people use the restaurant for breakfast or lunch even when they do open it.

Use it or lose it is what is happening on many lines.

Not much point staffing and empty restaurant.

[texanaust]

24 minutes ago, Mr Luxury said:

And not many people use the restaurant for breakfast or lunch even when they do open it.

Use it or lose it is what is happening on many lines.

Not much point staffing and empty restaurant.

 

Well enjoy your Cunard cruise in QG where the restaurant will be open of breakfast, lunch and dinner every day.  But then you and I can also enjoy that sort of choice on Silversea and Regent and Crystal and Oceania.  And when you try any of these restaurants at lunch, you can enjoy a proper lunch, not two choices of mains plated from the bain maries at the Colonnade.

[markham]

“If you build it they will come”.

 

I am not concerned with Seabourn’s excuses re usage as to why they don’t bother with breakfast and lunch service in the MDR. And given that all they do offer is the cafeteria Colonnade or poolside then. Oh, and Sushi on 2/5 ships at lunchtime.

 

We all know other true luxury lines. For fun try comparing the extensive lunch menus of the 5 restaurants on Silver Dawn or the Queens or Princess Grill restaurants of QM2 to those of the Seabourn classic ships. And let’s be honest: who wants to go to an occasionally-open Seabourn MDR lunch with only 3 appetizer courses and 3 main courses? That’s it!
 

The fact of the matter is that Seabourn did not build in the luxury concept that luxury lines embrace and they don’t want to do so - or presumably you would be getting it by now. Too bad, then.

A business school analysis would reveal all, and I’d bet a Seabourn “comfort food” themed Colonnade lunch buffet (which, believe it or not is a thing) that it’s about food budgets, provisioning organization, ships’ staffing levels and storage/prep capacities.

 

How about a turnaround in 2024?

 

Happy and healthy sailing!
 

 

Edited November 29, 2023 by markham

[hoya68]

1 hour ago, markham said:

“If you build it they will come”.

 

I am not concerned with Seabourn’s excuses re usage as to why they don’t bother with breakfast and lunch service in the MDR. And given that all they do offer is the cafeteria Colonnade or poolside then. Oh, and Sushi on 2/5 ships at lunchtime.

 

We all know other true luxury lines. For fun try comparing the extensive lunch menus of the 5 restaurants on Silver Dawn or the Queens or Princess Grill restaurants of QM2 to those of the Seabourn classic ships. And let’s be honest: who wants to go to an occasionally-open Seabourn MDR lunch with only 3 appetizer courses and 3 main courses? That’s it!
 

The fact of the matter is that Seabourn did not build in the luxury concept that luxury lines embrace and they don’t want to do so - or presumably you would be getting it by now. Too bad, then.

A business school analysis would reveal all, and I’d bet a Seabourn “comfort food” themed Colonnade lunch buffet (which, believe it or not is a thing) that it’s about food budgets, provisioning organization, ships’ staffing levels and storage/prep capacities.

 

How about a turnaround in 2024?

 

Happy and healthy sailing!
 

 

All things are yellow to the jaundiced eyr. The fact is, that looking at reports in other places on the web, a lot of people are very pleased with their cruises on Seabourn.

[markham]

So much for analyzing why Seabourn no longer ranks as high as they did years ago in the luxury cruise industry segment. A look at the SB site shows no top awards last year and maybe that’s a driver, alongside a lot of smart competitors, for their slippage and all that discounting. Just today emails show extensions to Black Friday, as an example. And there was much much less criticism a few years ago before the penny pinching became institutionalized.

 

All the same, maybe there will be a turnaround in 2024 in the food service department with Solis in, TK out, and maybe even luxury style MDR offerings 3 times a day. We can hope so. Honesty up and down the line would be a good start.

 

Happy and healthy sailing!

[saminina]

Why keep harping about food?   SB customers tend to be happy with the "we had a good time anyway" motto.    Much of the quality crew of a few years ago figured out what loyal passengers have not.