![]() ![]() Keep filling out those comment cards everyone!Ī New York sailing on the Noordam, there was no Cellar Master. But there are others I am very passionate about. This issue has almost no impact on me because we don’t drink wine. To me it is a positive sign that Seattle is listening and possibly open to a change. I recall seeing one or two here and there on Koningsdam but I don’t think it was as big of a focus (I could be wrong as I was not specifically looking or paying attention to it). They said there are 3 onboard, I guess one for each sit down restaurant. Every meal in the Pinnacle and Canaletto has had one. Onboard Zuiderdam I’ve noticed more of a presence of the sommeliers coming by to make a recommendation than I have on my previous cruises. I don’t know how many tables they had before or now, but wine is really a very different skill set and requires so much specialized training to be able to make a good recommendation. I am sure they would be thrilled with it. Going back to the old way is fine also.and I'm sure the waiters would be rejoicing! They mentioned that they had a lot to learn but were willing to make it work. I did joke with them about having to do wine now. I did miss the wine steward who would find the best wine in the package but was totally fine with the wine service in the MDR with the waiter. On our October and December 2021 cruises, the waiter did fine fetching the wine and opening it and keeping it poured but I had my sommelier package list with me. That's very interesting and thank you for taking the time to pass that along. There was a very loud cheer from quite a few folks in the audience at this possibility. He did specify nothing is official at this point and there is no timeline he could give. But he did say at the very end that there were some recent changes in their corporate office and there may be some changes back to the old model based on guest feedback, etc. Some of this they are addressing through training. In practice what they are seeing is that what is not combinable is the passion and knowledge. He said the initial plan was that they would move to more of a restaurant model where you have the server who handles everything and that doing this would let them increase number of servers while reducing (and eliminating) the other positions. Someone asked about the wine stewards, beverage servers, etc. Very interesting coffee with cruise & travel director this morning with the hotel director onboard Zuiderdam, and there was one interesting topic that came up I thought was worth mentioning. ![]()
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