First few days out of Southampton were quite choppy at sea and a lot of passengers appeared to be staying in their rooms. Ship movement prevented the acrobatic act from performing in the theatre and outside deck areas were closed. Thankfully, conditions improved once the ship had got past the Bay of Biscay and temperatures rose the closer we got to the Canaries.
Meals in the main restaurant were nothing special for the first few days but significantly improved from the second Gala day onwards. During these nights we were treated to Beef Wellington, Lobster, Escargot, Pheasant, steaks and lovely fish dishes amongst others. Abel and Nelson were exceptional waiting staff and the two Sommeliers we had during the cruise were attentive & knowledgeable. Our Maitre’d (Christian) was very friendly & polite and managed to accommodate our chosen table wishes each night.
Due to staff shortages, the staterooms were only cleaned once a day but our attendant was very flexible as we don’t rigidly stick to vacating at the same time. She kept the room clean, tidy and re-stocked throughout.