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Originally posted by DAMBROSI:
When my husband and I started on our cruises....to me that was a marvel to behold. You could decide how much vegetables the Assistant Table Steward gave you...is it me, or are the cruise lines getting away from that too? I miss that kind of service at dinner time.

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That kind of service still exists, on the small, ultra-deluxe ships, such as Seabourn, SilverSea, Radisson, etc. On today's mass market ships serving 3000 pax. or more, it's just not possible for that degree of personal service and attention to detail.

As far as I know, silver service is only available in the P&O (only for vegetables) and Cunard's Queen Grills.

As cooking is today also a visual art, plated service has become the standard in sea and land restaurants. Presentation on the plate is today a part of a dish.

[ 11-06-2005: Message edited by: Normandie-BCN ]

A $500 cruise 20 years ago, may still be $500 today. But you don't get that service.

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A $500 cruise 20 years ago, may still be $500 today. But you don't get that service.

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Originally posted by DAMBROSI:

How true and how sad. Because it's all geared to mass market.
It's all about the BIGGER is better all over again. See how many pax they can fit into ship.
I prefer the ships and service we used to have. It was MUCH better then. Today, it's just too much over the top.

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Remember, the mass market ships do not represent the entire cruise industry, any more than McDonald's represents the restaurant industry, or Walmart represents department stores. We are not forced to travel on the big new ships (except economically, of course.)

Save your vacation dollars and watch for specials on the luxury lines, like Crystal, Oceania, Radisson, SilverSea, etc. Yes, they cost much more but also include much more in the way of services and amenities. Luxury cruising still exists, but it just doesn't leave from Miami every Saturday--it's more exotic and a bit harder to attain.

Rich

[ 11-08-2005: Message edited by: Linerrich ]

It's not so sad. If cruising had not reached the masses, many of us here would never get to cruise at all.

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Originally posted by lasuvidaboy:
I recall that 'silver service' was offered in the Mauretania Restaurant on QE2 10-15 years ago. Is it no longer offered??

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The QE2's Mauretania hardly offers edible food or anything other than a basic service these days, let alone 'silver'!

I suspect the QE2, although still expensive compared to many other ships, is effectively cheaper than it used to be.

[ 11-08-2005: Message edited by: Malcolm @ cruisepage ]

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Originally posted by lasuvidaboy:
I recall that 'silver service' was offered in the Mauretania Restaurant on QE2 10-15 years ago. Is it no longer offered??

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They won't even remove something from the plate you don't want

I am more interested in Cheese Boards. The only line I have had a proper Cheese Board [ie you choose the cheese, not already have a selection on the plate out in front of you] is P&O. Although on MSC I have been asked if I would like soft or hard cheeses.

I would expect in Cunard grills, or Crystal, Seabourn etc.. this would be the norm?

20 years ago, today's standard inside cabin would have been midgrade then. 20 years ago a TV was a cabin rarity, much fewer entertainment options, and dining options. Cruising then was for mostly the overfed, newleywed, and nearly dead.

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You also paid very very much more in real terms Dambrosi. Cruising was never 'mass-market' back in those days, and was looked upon as something only those with money could afford [not always the case but how it was perceived].
A $500 cruise 20 years ago, may still be $500 today. But you don't get that service.

Pam

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Originally posted by PamM:

I am more interested in Cheese Boards. The only line I have had a proper Cheese Board [ie you choose the cheese, not already have a selection on the plate out in front of you] is P&O. Although on MSC I have been asked if I would like soft or hard cheeses.

I would expect in Cunard grills, or Crystal, Seabourn etc.. this would be the norm?

Pam

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Originally posted by PamM:
You also paid very very much more in real terms Dambrosi. Cruising was never 'mass-market' back in those days, and was looked upon as something only those with money could afford [not always the case but how it was perceived].

Pam

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Originally posted by Malcolm @ cruisepage:
[QB]How true and how sad. Because it's all geared to mass market.

It's not so sad. If cruising had not reached the masses, many of us here would never get to cruise at all.

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Originally posted by CGT:
Originally posted by PamM:
You also paid very very much more in real terms Dambrosi. Cruising was never 'mass-market' back in those days, and was looked upon as something only those with money could afford [not always the case but how it was perceived].
Pam
Originally posted by CGT:
That's the way it should be....

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It filter's you out

[ 11-08-2005: Message edited by: desirod7 ]

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Originally posted by Malcolm @ cruisepage:
[QB][b]
The QE2's Mauretania hardly offers edible food or anything other than a basic service these days, let alone 'silver'!

QB]

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IIRC on my short May cruise,Mauretania inside on QE2, there was some kind of silver serivce : second helpings were brought to you on a plate, and the waiter, if you wished, gave it to you on your own place.
When ordering i said I didn't want something, and the dish arrived without it.

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Originally posted by CGT:
I disagree with that...

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I'm sure there are many of us here who are not in the top income bracket and enjoy the opportunity to cruise at affordable prices.

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Originally posted by cruisemole:
Why is silver service harder in a bigger restaurant?

If anything it should be easier than having to plate up everything in the kitchen, especially if a lot of pax dont want the spinach/ want extra carrots etc.

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Big ships, often with 1000 seater+ dining rooms pre-plate the food, with much preperation being done pre dining.This even applies to the QM2's Britannia. Therefor it is surprising that there food in this grade is so good.

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Originally posted by Ernst:

Personally I LOVE it - but sadly it is getting rare as it also is a bit out if fashion.

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I think t-you are right : "silver service" is disappearing, not only because it is more expensive, but also oldfashioned (so the lines can have this costcutting in a not too obvious way). In the best restaurants, you are served a plate, because the presentation of the food itself is more and more seen as an essential part of the "art of fine dining".