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Name: Gregory Wojcik
Email: gwojcik@mail.icongrp.com
Age: 50
Occupation: teacher
NumberOfCruises: 5
TravelAgent: No
Ship: Princess-Royal
SailingDate: July 8, 1997
Itinerary: the Baltic, Russia
FoodDiningRoom: 92
CruiseDirector:
CabinComfort: 88
FoodRoomService:
CruiseStaff:
CabinAmenities: 90
FoodLidoDeck: 85
DiningRoomService: 90
CabinQuietness: 90
FoodMidnightBuffets:
CabinSteward: 95
ShoreExcVariety: 90
FoodVariety: 92
DeckService:
ShoreExcValue: 85
GoodForHoneymoon:
CasinoStaff:
PrivateIsland:
GoodForFamilies:
LoungeService:
TenderService:
GoodForSeniors:
BeautySalonStaff:
EntertainmentLounges:
WheelchairAccess:
ExerciseFacilities:
EntertShowLounge:
OverallPortsofCall: 90
BeautySalon:
EntertainmentPoolside:
CruiseActivities: 90
Casino:
AirSeaProgram:
MedicalFacilities: 90
ShipCleanliness: 95
EmbarkDisembark: 92
DiscoNightclubs:
DeckSpace: 90
Stabilization: 90
ShopsOnBoard: 88
SpaceRatio: 88
OverallCruiseValue: 90
Submit: Submit Review
Date: 13 Aug 1997
Time: 18:32:20
Remote Name: 206.150.180.140
Remote User:
Comments
One of my measures of a ship's quality is cabin size. Although cabin space on Royal
Princess may not have been the largest at sea, it was
adequate. By the way, I don know about small cabin after having cruised aboard probably
the smallest ship in P & O's fleet, the Bali Sea
Dancer. Cabin stewards were more than willing to to store large pieces of luggage. If this
wouldn't have been possible, then the cabin
would have been very cramped. As it was, since our cabin was made up as a twin, my wife
and I had pleanty of space. Another important
feature to me is the general cleanliness of a ship. I was more than impressed with the
care the entire crew took in maintaing the ship's
appearance. If anything, the attention to detail created a welcome atmoshpere. In fact,
the crew seemed to take a great deal of pride in
maintaining Royal Princess. Incidentally, this was a very happy crew who had praise for
Capt. Mike Moulin, a man of great charm and
humor.
As with all cruises, food is a topic of considerable discussion and preoccupation.
Considering the volume of food prepared at each meal,
diningroom presentations managed to maintain restaurant quality. In fact, some of the
dinners (especially the beef, lobster, and crab
entrees) were equal in quality to my favorite shoreside restaurants. For example, when I
requested rare beef, I was served rare beef.
Such an accomplishment is not always possible where food is prepared in large quantities.
If there was any fault that I could find with this recent cruise experience, it would have
to been the cost of the shore excursions. In some
cases, especially with day-long shore excursions, prices seemed a bit pricy. I realize
that passengers are in a sense a captive audience,
but if Princess were a bit more concerned with better value for money, I might be just a
bit happier. However, I continue to be impressed
with the ability of Princess and its tour operators to move so many people so flawlessly.
Finally, kudos have to be awarded to Princess and Capt. Mike Moulin for turning Royal
Princess around after our departure from Helsinki
to get two honeymooning passengers who had missed the ship's departure. Since the couple
in question were diningroom tablemates, I
am personally familiar with all of the details of the young couple's plight (they missed
the ship because they forgot to note a time zone
change). More importantly, Princess could have made the couple pay for fuel costs and/or
various other fees considering the ship was
two hours out of Helsinki before turing back for the errant couple. Through word of mouth,
mine included, I will never fail to pay Princess a
tribute for what they did for the couple. Princess could have been increbibilly inlexible
about the whole situation, but instead they showed
kindness and consideration. By the way, the couple did repay Capt. Moulin for his
consideration with a fine bottle of champagne!
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