This was the first and last time with RCL. We expected more in every Department. This ship is modern and sleek with lavish public areas and spectacular artworks, but the cabins need a serious makeover. We found the carpets in the corridors to be worn and badly stained. The sofa in our cabin and adjoining cabins were very stained and dirty. We had a balcony cabin which we did not use much because the neighbours smoked and even with the door closed, the smoke still seeped into our cabin. The balonies are divided by a plastic screen but you can still see the people on the next balcony and it did not feel private at all. We only had paper cups in the room not glass or plastic and no toiletries such as shampoo and conditioner.Other ships can provide such luxuries.
The food was a complete disappointment. The dining venues were always crowded, and we found that if you did not arrive within the first 30 minutes of opening, it was hard to get a table in both the Windjammer buffet or main dining room. The food in both venues was average. The meat whether fish, chicken or pork was nearly always dry and tough and guests around us were always sending food back as it was not edible. We started doing the same, but other choices were limited. We felt that if a passenger was Vegetarian or Vegan, it would be difficult to order anything. Vegetables except for carrots and broccoli were linited. There is no All Bran on board, and Vegemite is available in large jars for all passengers to share. You don't know whose dirty knife has been dipped in the jar. They wonder why Gastro is so prevelant on board.This ship for it's size deperately needs a 24 hour Restaurant. The Windjammer was always crowded and closed at 9pm which is when some people wanted to dine. Johnny Rockets was always empty, and seemed a waste of space.
Service was good to very good although some crew we encountered should never be in customer service.
With the ship on level 2 cleaning regime because of Gastro, we still noticed crew in the Dining venues dropping menus, wine lists and table numbers on the floor, picking them up and not sanitizing their hands or the item, but merely continuing on presenting the menu or wine list to the guest.
The Captain seemed a serious, no nonsense type, and we noticed one day looking into the Bridge through an observation window that there were 2 coffee mugs and a capped bottle of water sitting up on the control panel. I wonder if any liquid had spilled over the control what damage would have been done to the ship's operation. I do'nt know how a Captain could allow such careless behaviour.
Passengers are handed a questionaire at the end of the cruise, and for the first time, the waiters and steward that served us were more or less telling us how to fill out the form so to give them a favourable review. They seem deperate to be given a good review even if service doesnt warrant this.
In summary this ship would appeal to those who enjoy big crowds, long queues, noisy, crowded dining with food that is less than average.