1. The food was generally not of the quality expected. Bread was consistently poor quality and at times was stale. We would actually buy our own bread at bakeries at the ports of call and bring it for breakfast. The selections of wines at dinner was generally mediocre. It seems that considering the quality of food available at the various ports of call that the food and wine could have more closely resembled what was available on shore.
2. Schedule of surface transport including shuttles and tenders was generally inconvenient and showed little consideration for the passengers. For instance in Honfleur although the ship disembarked at 10 PM, the shuttle stopped at 5 PM.
It was extremely difficult to obtain a taxi at this port and there was no effort by the ship's staff to help with arranging transport back to the ship after the last shuttle. This was a similar problem in Bordeaux on the evening of disembarkation; and in Saint-Malo and in La Rochelle.