Sun Princess Review
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The embarkation process for the Sun Princess was flawless. Our hotel van, Hampton Inn Plantation, dropped us in front of the terminal and in 15 minutes the check in process was complete. We were through security, purchased our Coke cards, had our picture taken and were in our rooms. The only negative was the baggage handlers asking for a tip.
Our rooms were next door to each other on the Caribe Deck and had balconies. We called our room steward and requested robes, and to unlock the balcony partition between our rooms, then left for the buffet. After eating and exploring the ship for a while we returned to find our requests were completed and our luggage arrived in the hall way. The rooms were very adequate and were kept very clean and well stocked by the excellent stewards. There seemed to be plenty of cabinet and storage space for a 10 day cruise. The bathrooms are small as are most but again were very adequate and kept well stocked. With the balcony partition open we could wonder back and forth between rooms to visit through the sliding doors and have room service together on the balcony. We spent a fair amount of time enjoying the balcony and the sea throughout the trip, especially on sea days. It was a great place to enjoy coffee, read a book, or just relax after a day on an excursion and enjoy the view.
For dinner we selected assigned late night dining and were seated in the Regency Dining Room. I was impressed with the hand sanitizer located at the entrance to any eating venue, even at the grill by the pool, in an effort to keep illness to a minimum. Our waiter was Cheewin from Thailand and he did a wonderful job the entire 10 days. Some of the meals in the dining room were great, some were poor, and most were some where in between. One entrEe I ordered was a seafood pastry and it was very good. Our son ordered the venison one evening and said it may be the best meal he ever ate. One fillet mignon steak had so much meat tenderizer it was actually mushy. One evening the menu listed prawns but were actually medium shrimp at best. The rice pilaf served with the lobster was plain white rice. Many of the soups were purred and didn't have much flavor. The vegetables served with dinner were usually very plain like a boiled red potato cut in half, no sauce, no spice, just a plain half potato.