Where do i begin? From the chaos of not organising the coaches effectively taking us to / from the ship, to failing to top up the soft drinks for days on certain machines, to failing to clean slippery spills in a restaurant completely when the ship was about to enter severe weather (and causing at least one serious avoidable fall), to the captain not caring / understanding that food should either be served hot or chilled (not luke warm), the basic standards simply aren't there!
Which is such a shame, because the vast majority of the ships crew that interact with the passengers are friendly, attentive, knowledgeable and willing to go above and beyond to make your trip excellent.
Let me clarify the food issue. Myself and many passengers were grumbling that food items were not hot (despite being under heat lamps. If it's veg not an issue, however this was happening with chicken! I noticed that a particular chicken dish was luke warm. I mentioned it to the manager. He tested the temperature with his finger on a piece of chicken, and agreed that it was not hot, and hence couldn't be served. However, they did not remove the tray with all the other pieces of chicken which were also unfit!
This is unforgivable, especially as they mention everywhere in the restaurants, that the food should be hot to be served! I also confirmed this with a chef in one of the other onboard restaurants, so the staff do know that it shouldn't be like this!
I asked to discuss my fall and the food issues with the captain on eight attempts, however each time, whilst they stated i was allowed to speak to the captain, they refused to arrange a meet! Indeed it was only by pure chance that i caught the captain and spoke to him!
I was staggered that the captain showed no concern that the food may well be served against food safety standards, and stated to me that "chicken can be served luke warm as long as it was cooked previously"!!!
Considering the captain is responsible for the welfare of all passengers and crew under his command, i would have thought he should be aware of basic food safety standards - i am and i am not involved in the food industry - and a chef onboard confirmed i was right!
For a captain to show no real concern for food safety, even if you accept he doesn't have to be aware of basic food safety standards, again it is unforgivable to not care about the food safety!
But perhaps it is more important for the captain to stand for pictures, and cosy up to the expensive cabin passengers, than care for passengers he knew suffered a physical injury cause by his staff's incompetence!
Avoid like the plague.
The cabin was good standard, with a large tv, a balcony with 2 chairs and footstools, and a reasonable amount of storage space.
The key feature was the room service and the cleanliness. Credit where credit is due, my cabin attendant aaron went above and beyond, and made me feel like a vip. As i was effectively bed bound (due to slipping on the slimy floor in the restaurant) for a few days, i had to rely completely on room service for food and drink.
Whilst initially they actually tried to charge me for the room service, i explained had it not been for the fall caused by their staff, i could have got the food myself! As a result (and asking eight times to speak to the captain), it was conceded to not charge me for room service.
As a result, i have greater experience of the room service than most of the guests, and once again, those guys are beyond approach. So once again thank you to aaron and vincent for showing royal caribbean how it should be done!
Utter Chaos! They were telling passengers to go in one lane, yet later to move to another, There were people waiting hours to be processed, yet people coming in later were being sat at the front, and the staff were processing from the front, so those who came in later were being processed first!
What where they thinking? They could have processed passengers before entering the port, we had been intensely scrutinised before we boarded the ship and had travelled directly to the us with no stops!
Instead they were extensively searching every passenger, had assigned the majority of staff to us citizens despite the majority being non us citizens. There are no facilities - it's basically a warehouse!
After 3 hours of dithering about, they finally realised they could speed up the process by opening all the bays to process the passengers.
Let's be clear, i have no problem them carrying out security checks, however the delays i mentioned were avoidable, and caused by staff incompetence.
I mean they made passengers wait not in their rooms but in assembly areas for some people four hours! Why couldn't they simply allow the passengers wait in their cabins until they were called?