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Traveling to Venice: We arrived in Venice on Friday, October 23, 2009, from Chicago. Even if you have to pay extra, I recommend getting a non-stop flight. We had a three-hour layover in Munich and it actually took 24 hours off our clock by the time we reached our Venice hotel. Also be aware the baggage pick-up at Marco Polo Airport is really slow. It took us over 40 minutes to get two suitcases. Other people around us stated that they have had had waits up to an hour.
We took the AVTO Fly Bus for 3 Euros from the airport to Piazza Roma. The ride only takes 20 minutes. Through Expedia I had reserved a room at the Best Western Olimpia Hotel in June. When I arrived at the hotel at 5:30 PM I was told there was a mix-up with the reservation and that I was being sent to a better 4 star hotel (Principe). The Olimpia gave us free beers and paid for a water taxi to take to the new hotel. Normally we would have been fortunate to get an upgrade of hotels in Venice, but the Olimpia was just a few yards from the ship’s free shuttle bus in Piazzale Roma while the Principe was further away and required us to cross a bridge with two heavy suitcases.
Our Stateroom: Our travel agent found that we could upgrade from 7th deck junior suite to one on the 8th level for only $200. We were glad we did this because we found we used the cabin more than we thought we would. Also, it was a super location next to the ship’s computers, elevators, and stairs. However be aware that on the 8th level the pool area is above you and you will hear occasional noise from above.
Dining: I am a very particular eater, mainly beer, beef, and pizza. I was surprised on the excellent quality of the food. With only two choices for meals, the restaurant or the buffet, I expected to pass on most of the offerings but was surprised that there were multiple items that I could choose. Also, for $14.95 extra a filet was always available. One quirky thing in the restaurant is concerning how you want your beef cooked. You can either have it medium rare or medium well. Since I like medium I decided on medium well for my sirloin steak and found it to be too well done for that thin of meat. My wife chose the same option for her prime rib and it was perfect for her.
You also have the choice of eating dinner at 6:00 PM or 8:30 PM or you can go for “My Time Dining” that allows you to choose your time. With “My Time Dining” you can make a reservation each night, or you can just show up and hope that you won’t have to wait for a table. We usually chose 7:00 PM and selected a table of two. If you are lucky ask for table 79 and hope that Rodrigo is your waiter. His service was outstanding.
Staff: Most of the staff is from countries other than the United States. The entertainment director was the only American I noticed. The crew is very international from all parts of the world. They are very professional and aim to please. Our stateroom attendant was very efficient and fulfilled all our requests.
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