A lot of rolling, lurching and so forth on this day as seas ran 8 feet or higher and we shifted from westerly to souttheasterly wind. I woudn’t say it was uncomfortable at any point, but my hips and Roxan’s knees are feeling the effects of a day of micro-adjustments to maintain standing and walking relatively well.
The day was highlighted by a number of meet and greet style events including the combined Cruise Ctitic / Facebook group event at noon. We had over 90 signed up; I estimated 45 or 50 showed up. We got to meet ship’s officers and to laugh and tell stories among the group.
We followed that with a Latitudes cocktail party at 1pm, Q Texas Smokehouse was pretty full for that event. Silly me didn’t take photos of either event.
The Facebook group had organized a shot glass exchange and bar crawl for 2pm. We got it going at the Atrium Bar and visisted Sugarcane Mojito Bar, Mixx, and the Observation Lounge bar. At each the goup had a round of shots or samples of the bar’s specialty drinks. The photos below are from the Facebook group page:
Roxan and I went back to the room after this, as we needed to rest/pass out for a couple hours. The evening included an invitation to a cocktail party with the captain and senior officers in The Haven. First-take feedback on the Haven space: there are some nice things, like the indoor/outdoor pool, but without seeing the rooms themselves, I’m not sure it’s worth the extra charge. That’s a lifestyle we aren’t used to and aren’t completely sure how to operate in
Dinner was at Savor I had the Roast Beef and a Caesar salad I was impressed with the dish — I’ve not often had the experience of a meal that contained rich texture changes between the parts of the entree dish, as well as a variety of tastes. As an example, I’d never eaten wilted Spinach before, and I found I kind of like it.
Roxan had shrip fettucini alfredo. It was a perfect portioon size, but she wasn’t able to complete it because she’d been peicing all day.
Our waiter, Kasih, and his team provided great service. We were reflecting during the meal that the continual pacing and removing of dishes and tableware was not something we’re used to, and in our opinion the activity bordered on obtrusive. We realize in a multi-course fine dining experience that’s all part of it…in this way we’re the ones who need to adjust, not the wait staff
As I finish writing this, there is finaly somehting to see outside!
Ceiling is running about 300 feet, we have mist and rain off/on. Alaska in October..
and then