We ate dinner in the main dining room, early seating, every night. We were seated right outside the door to the kitchen. The first two nights our food was barely edible because it was lukewarm at best. After everyone (8 diners) at our table informed our server in no uncertain terms we wanted our food hot, he personally solved the problem by putting our plates under the Salamander (small broiler). When asked about the rest of the dining room, our waiter replied, "Not everyone likes their food hot." Well, I've never had anything but hot escargot until we were served them this Celebrity cruise.

The maitre' d and head chef came to our table after the second or third night to see how things were going. Somehow the chef solved the Salamander problem, which delayed our dinners, by supposedly preparing our table's meals individually. That also slowed the dining process, and our table was usually the last one to leave the dining room.

We also told the maitre' d we wanted vegetables other than carrots and green beans. The next night we were served, in addition to the usual, and by a separate server, Brussels sprouts and broccoli. Don't know what they were being saved for, but no one else in the dining room received this variety. We also asked for a more varied assortment of breads. They, too, showed up the next night and from then forward. Read more