This cruise on the Maasdam has managed to achieve what no other HAL cruise has managed to achieve, make us regret booking it. With well over 75 cruises under our belt, this cruise scores the highest in its ability to underachieve and show indifference to guests. What more can I say other than when we got to Yokohama after the first segment, if we could have changed our air ticket we would have left the ship two weeks early and prepared for our September voyage on the RTDM. Aside from our DR steward Jaka, wine stewards Dave and Von, Lido manager Budi and his staff, Assistant Maitre'D Yudi, coffee gal Amee, our cabin stewards Roby, his assistant, Yusuf and Nicks and all of the other Indonesian, Filipino and Thai servers and stewards who were all terrific, serviceable, friendly and a delight to be around like most HAL crews we have experienced, I can honestly say the management, especially officers, have been the most uninterested, least receptive, least hospitable, unresponsive and aloof that we have ever had.
Following is a review that I sent on one of the “Let us know how we are doing” (sic) cards":
We just had the second of our complimentary dinners at the Pinnacle Grill, after which we decided the food was so below the level of the main dining room, we are choosing to give up our complimentary Pinnacle dinners to eat in the main dining room. On our first dinner, notwithstanding the salads which any mediocre cook can prepare, I ordered a petite filet, medium rare and fries, my wife ordered the Cioppino, almost two hours later I received a charred and grossly overdone, cold, flavorless steak and my wife received a Cioppino who’s broth was nothing more than hot water flavored with ketchup with a few measly pieces of seafood. Today’s dinner was as appalling, salad again, lamb chops medium rare for me with a side of hashed potatoes and my wife not wanting to risk it ordered a double portion of crab cakes for her entree, I received two lamb chops, grossly overdone again, tough as nails, grisly, cold and no flavor, the hashed potatoes were soggy and cold, my wife’s baked potato was half baked and inedible (because baking a potato takes real chef artistry maybe), the “crab cakes”, well, they were really bread crumb cakes, you would be hard pressed to find any crab, imitation or otherwise. If these dinners had not been free, it would have been catastrophic, the fact that you have the courage to charge $39 per person for food that is not as good as the Lido Market is outrageous. You would think that a restaurant that has “grill” in it’s name would have a cook that can cook a steak. Apparently you took a third level tier cook from the Lido and have him as a cook at the Pinnacle Grill hoping that the razzmatazz and glamour of the room would fool people into thinking they are eating something good. Perhaps this works for a few who really have no idea what decent food is, but from hearing people talk about their dinners there, perhaps not. Let’s not lose sight that a trained monkey could cook a steak medium rare, hot grill, two minutes per side, hot oven for one or two minutes and serve, tough huh? We will never attend the Pinnacle again even though it’s free. If possible, change our two complimentary Pinnacle Grill dinners on our next segment to two complimentary Canaletto dinners, otherwise we will just eat in the main dining room. The Pinnacle Grill is an embarrassment. You chose to raise the prices in all premium dining rooms and lowered the quality drastically, REALLY?
Amazingly, You would think that such a review from a five star gold mariner would elicit some comment, any comment!, maybe a defense for such poor dinners or a response from somebody on board, anybody, maybe a cleaning person, perhaps Thomas the F&B manager, Sylvie the ROM or some Maitre'D, how about the PGM who sat there staring blankly at my plate with all the food remaining uneaten? As I show him the disastrous meal to which he acknowledged was prepared horribly. Perhaps: “ bury my head in the sand and pretend it did not happen and it will go away” is a poor management strategy.
Clearly nobody could have cared less. Management (anybody with more than one stripe who is not Indonesian or Filipino ) shows an incredible arrogance, aloofness, invisibility and air of superiority. The food quality and prep in general on the entire ship was nothing short of terrible. The food was of poor quality, ill prepared and tasteless. How much more proof would you need than to realizie that while we get two complimentary Pinnacle dinners per cruise, we did not exercise that right because the food is so poorly prepared in that venue, and quite frankly not better than the main dining room and cannot hold a candle to the Canaletto food. To add insult to injury, on the 15th of August, most food stations were close to empty, apparently Thomas didn’t think he needed to think about food for the day after he left the ship. Interesting since we were docked in Yokohama on the 14th for almost 24 hours and then anchored in the bay for two days due to the Typhoon. Further, I would venture to bet that other than the executive chef all the chefs were apprentices or close to it. Aside from the inability to properly cook a simple piece of meat, we had braised short rib Stroganoff on buttered noodles which was nothing more than greasy brisket tossed with regular boxed spaghetti all doused in the same fake jarred stroganoff sauce, Caesar Salad made with Iceberg instead of Romaine lettuce, on the 14th the only greens in the salad bar at lunch were Iceberg, on the 15th and 16th no greens at all ( a salad bar with no greens whatsoever), Thomas leaves this mess for Ali and Ali continues on the same program.
French Onion soup with no onions and a broth that is just salted warm water, mashed potatoes which were clearly instant potatoes prepared with water, always undercooked veggies as sides to all dishes, stuffed cabbage leaves served with raw (blood red) beef, Chef Rudy’s special roasted chicken was basically a dried hockey puck, roasted beet salad served with basically raw beets, advertised morel mushrooms when you serve button mushrooms, not even criminis, baked potatoes that are hard as bricks because they are grossly undercooked, If you would like I can keep going, honestly, I can fill a book with how bad the food and this cruise was. Your only saving grace was Budi in the Lido Market/Canaletto, he tried his butt off. Budi does a great job of managing The Lido Market and Canaletto. Budi is jovial, efficient and very hard working. As is true of all companies, the staff takes on the attitude of management. His staff works hard, are very friendly and highly efficient. Continuing with management principles, this addresses the Hotel management in general. From Florin on down, all officers on the Hotel side are aloof, arrogant and invisible especially the new F&B manager Ali and the new ROM Tony, I know for a fact that Tony was left a note from Sylvie to offer us a complimentary dinner (Sel de Mer) for the night of August 18 (Kochi) sent to us by an HD from another ship (Colin Jacob on the WEDM). we never heard from him. We could not accept this offer from Sylvie on our first segment (she insinuated she would be dining with us and said sadly she would not be there on the next segment since she was going home) because we were booked at various places already and the only dates left were on special dinners nights which were not part of the offer so she had to leave it for the second segment. Sylvie called our cabin on or about August 3 and told us that the offer would be forthcoming from Tony, for the night of the 18th when he came aboard, she would leave him a note to that effect. We never heard from him, or anyone else so we had dinner in the main dining room that evening. By some miracle on August 24, while at lunch, the PGM walked by us, waved and said “see you tonight”. I asked what he meant? He mentioned that tonight we had a complimentary dinner for Sel de Mer sent to us by our friend Colin Jacob, HD on the WEDM. We were dumbfounded, nobody had mentioned it or sent us an invitation. This is not a big deal except that for a chance meeting, with three days to go on the cruise, we would have never known about this very kind offer from a wonderful man who we have the pleasure to call friend. This is yet one more example of the right hand not having a clue what the left is doing on this ship. The HD is unresponsive and indifferent, we tried with three letters sent to him placed in his box by us, no response from him or anyone on his behalf, maybe 28 days is not enough time.
Leaving the food situation, our cabin’s interior temperature measured 80 degrees (by guest services measure with digital thermometers) for five days! Exterior temperature was 107 with the heat index. I begged the guest relations desk every day, many times a day for help, the excuse was that the ship just came from Alaska and was set up for cold weather. Really? So you have 20 engineers on board scratching their butts, weather radars blinking everywhere, direct connection to NOAA and yet nobody knew we were going into oppressively hot weather which has been the case at this time of the year for several hundred years? Or maybe this was everyone’s maiden voyage and knew nothing! The geniuses at guest relations offered us a fan! How about we put Orlando Ashford and Stein Cruse in a cabin that has an interior temperature of 80 degrees and offer them a fan to keep them comfortable? Any bets on how many people would still have jobs?
The immigration situation on our return to Otaru from our second Russian port was handled like beginners were doing it. We docked at 8:00 a.m. and all aboard was 5:00. Some people did not disembark until 2:30! We received a number 3 for disembarkation. For the second round. I approached “Guest Services”, which should actually be named the “Go to Hell Department”. The gal with the shaved head and the little blond with braids on both sides of the head are both nasty and condescending. I was informed that as a five star gold Mariner I had no priority in disembarkation, only in tendering. Priority was given for other reasons ( many to people who never intended to go ashore or just wanted off in the afternoon to use the internet had number one) I was told Disembarkation is when you leave a ship. Nowhere does that benefit get qualified, disembarkation is anytime you leave the ship there should be some benefit for supporting HAL for 15 years and spending almost 700 days cruising on HAL ships. At the very least, I should expect to not walk away from “guest services” feeling like some little girl told me to F off.
Due to the Typhoon we had to anchor in the bay for two days (August 14 docked, 15 & 16 anchored) Did anybody think to politically maneuver with the Japanese government so that we could stay in the Yokohama mooring since other ships could not come in, allowing us to at least go ashore since we were going to be “at sea” for three unscheduled days? How about reversing the itinerary where the Typhoon had no impact? How about maybe going to an alternative port Northeast since the typhoon was tracking northwest? I am not questioning the Captain‘s call on safety, God bless him, but there had to be alternatives. You only need to look on Cruise Mapper and see all of the other ports schedules where weather was not impacting them and no other or at most one other ship was there on any alternative day. On the second round in Korsakov we know for a fact that the captain put on a show by lowering a tender into the water and announced that it was too rough and we would not be tendering there. I know he had a meeting the night before and announced to upper management that he had no intention of tendering but he would put on a show so as to justify his decision. Liar!
On the 16th of August we departed our anchorage in Tokyo Bay and made our way to Kobe. As we left Tokyo Bay we received the tail end of the Typhoon experiencing 40 knot winds, driving rain and 5 meters seas. Apparently, some brainless wonder thought that this would be a good time to have a crew of Filipino workers go out to scrape and paint deck railings and some of the ladders going up to the tenders. So let’s see, let’s take a guy that weighs 85 pounds, give him a bucket filled with tools and have him climb up a wet metal ladder while wearing rubber soled shoes during a rainy, howling wind while the ship feels like you are on a roller coaster. Humm.. you certainly didn’t see that officer out there supervising or climbing the ladder in those conditions! You couldn’t wait until tomorrow, when we are docked, so that if the poor bastard falls into the sea he can at least swim to a dock instead of dying?
On the 20th of August, they decided to repair the rails and various sections of the railings and exit gates to the tenders (in case of emergency, deck 6) along the starboard side. This was an area about 40 yards long. The wood rails were taken off, as were the gates in order to sand, zinc oxide, prime and paint. Everything was left off unattended for about four hours. You have wet decks (raining), three meters swells and large gaps left open along the railings for a few hours (I have photos if you care to see them, they are date stamped and obviously not shopped). You must admit, under the kindest of opinions the supervisor who ordered this and then did not have a watch person there while whoever was working on this and leaving it unattended is a moron. The old paint scrapings, rust and debris was hosed off into the sea! Having just paid a huge fine for polluting Glacier Bay, can you imagine the reaction of the environmental agencies if they were aware of this!. “Sea of Japan polluted by Holland America Line” reads the headlines.
Future cruises? That was something. We tried to book three cruises, 54 days in total. We had received a private sale offer and wanted to take advantage of it. We approached Joanne to book it for us wanting to take advantage of the price and the onboard booking credits. Joanne could not make the offer discount code work or “see” the price we could see on the internet so we left her with all the information and trusted it would suffice, after all, she is a HAL corporate employee. Five days later, not hearing anything, we went to future cruises to find out what was going on. Joanne said that she was unable to book it. Mind you, these offers do not last long. She could have called and let us know what was happening. My wife said “How is that possible? I can do it on my iPad, why can’t you?” No response. My wife asked if she called Seattle (right in front of her at her desk) and was able to book it would she (Joanne), be able to get us the onboard booking credits? She said she should be able to was the reply. My wife called Seattle FROM THE SEA OF JAPAN! She booked the cruises in ten minutes and emailed Joanne the confirmations to try to get us the onboard credits and her commission. The incredibly helpful gal who helped us in Seattle is named Lisa Mayette who actually should get the commission, she was friendly, realized the problem and solved it with great efficiency and speed. Put her on a ship if she is willing. Except for a couple, most onboard future cruise consultants are generally not very efficient and uninterested in getting the job done, if it works, great, if it doesn’t, great. For basically being order takers within a target rich environment, you would think that their ability to book a cruise would match a guest’s ability since they have direct access to HAL and we go through the internet site.
In addition to the three cruises we booked, three days prior to leaving we submitted a request for future cruise deposits (3). Having not heard anything, we stopped by as we were preparing to disembark and asked Joanne if she had processed them. Her reply was she didn’t recall ever receiving our request. We then waited while she sorted through about 50 unprocessed forms until she found ours - hopefully it will get processed sometime.
I could go on but it would be beating a dead horse, I am sure you get the feel of how unimpressive this cruise was! No question, this was the worst managed cruise we have ever been on. We like to think that they transplanted the ms Jakarta or ms Manila (the training schools) and put it out to sea and we are the guinea pigs for the students.
Apparently this must be your worst rated, lowest scoring, least revenue producing ship.
WORST CRUISE EVER!! Read Less