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Allure of the Seas Cruise Review by sailorbeau

Home > Reviews > Member Reviews > Allure of the Seas Cruise Review by sailorbeau
Allure of the Seas
Allure of the Seas
Member Name: sailorbeau
Cruise Date: March 2014
Embarkation: Fort Lauderdale (Port Everglades)
Destination: Eastern Caribbean
Cabin Category:
Cabin Number: 12254
Booking Method:
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Member Rating   5.0 out of 5+
Dining 4.0
Public Rooms 5.0
Cabins 5.0
Entertainment 5+
Spa & Fitness Not Rated
Family & Children Not Rated
Shore Excursions Not Rated
Embarkation 5.0
Service 4.0
Value-for-Money 4.0
Rates Not Rated
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Ship Facts: Allure of the Seas Review (by Cruise Critic!) | Allure of the Seas Deck Plans
Not so Royal wines and service

I would echo almost all of the positive impressions found in past reviews of Allure of the Seas except those concerning the on board wines served in the Specialty Restaurants as well as the Concierge Lounge.

As a long-time wine educator and past cruise ship lecturer, I was quite disappointed with the second and third tier offerings chosen for food pairings at dining venues requiring up to a $135 up-charge. Guests purchasing the wine packages are limited to these budget wines but folks who choose the Specialty Restaurants deserve better. One exception was the wine pairings coupled with the exceptional menu offered at 150 Central Park which out-shined the wines poured to accompany the courses at The Chef's Table -- a more expensive venue.

With regard to wine service, RCI does not employ or train Sommeliers. Instead they designate certain bartenders and waiters as "Winetenders" and station them in various dining rooms, bars and restaurants on board. If a guest has a question about a wine or its proper decanting, the server must seek out a winetender from wherever he or she might be stationed.

An almost laughable example of inept service occurred on my recent Allure cruise at Giovanni's Table.

I brought on board a special and fairly expensive wine to celebrate a special occasion. Carefully transporting this bottle so as not to disturb the sediment at the bottom, I asked if our server was schooled in the proper procedure for decanting an older wine. I also asked if our server had a flashlight to view the sediment as it approached the neck of the poured bottle. The server left the table and returned with two colleagues who shined their flashlights from above like spotlights as the server began pouring the wine into the decanter. "Stop" I said. "Are none of you Winetenders?" The answer was: "No but there is one at the restaurant next door whom we summons for VIP guests."

Well, didn't that make my wife and I feel special!!

 


Publication Date: 04/21/14
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