Itinerary and timing were the prime reasons for this trip.

Food: Lacked variety; lacked care or attention to detail. Examples: smoked salmon was served in the mornings with salt-cured capers—not the vinegar-preserved variety that complements the fish. French onion soup lacked herbs and depth of flavor—not even a pinch of thyme or a drop of white wine—the Soup was more akin to brown water with onions. Fresh fruit was anything but fresh: peaches had brown flesh; plums had pockets marks as though birds had pecked holes in them. They served mangoes, but they were canned and mealy. The fresh strawberries served were soft/mushy—even those decorating the desserts. The specialty restaurant Sabatini’s was especially disappointing with tough over cooked meat and arrogant surly waiters. All chicken and turkey had been brined far too long, leaving an intense salty taste. Attempts at an Oktoberfest buffet resulted in candied red cabbage and bacon-fat greasy potato salad. Quality control across the board was ABSENT in the savory department. The pastry chef, however, was the exception. Desserts were for the most part tasty, well made, and attractively presented. Service was poor. Only a handful of attendants cared about service.

Enrichment lecturer was a retired pilot who recounted stories of past air mishaps. Worthless prizes awarded to winners of trivia, games, etc. This was probably Princess’ last chance at my business. We certainly expected more.