We have cruised with Royal Caribbean since 1989,became Diamond members with `benefits` which have slowly eroded, apparently cutting costs seems to be an on going operation. Should have had priority embarkation at Southampton, instead there was this debacle of silver, gold, emerald, platinum and diamond members all herded together, the only ones who escaped this scrum were the first time cruisers.

Clearly the kitchen staff did not understand the need to cook the vegetables as virtually at every meal time in the dining room, the broccoli and carrots were raw the potatoes were black on one side and still uncooked on the other. There is a new antipasto dish available: raw carrot, raw broccoli, sliced cooked aubergine & butternut squash, half a small slice of salami and small strip of prosciutto, the 21st century addition is a slice of cold boiled egg!

We demanded to see the head chef but a sous chef appeared instead, poor man was clearly out of his comfort zone, as he was unable to answer any of the questions concerning raw vegetables and undercooked/overcooked dishes i.e. prawns, fish etc. Read more