Fri, 22 August 2014
Kerry Stange joins us this week to give us a comprehensive review of Royal Caribbean largest cruise ship Allure of the Seas. Kerry and his wife recently returned from a seven-night Eastern Caribbean sailing. Kerry goes into detail about embarkation out of Terminal 18 in Port Everglades, first impressions of Allure of the Seas, the stateroom, dining venues, entertainment, and ship experience.
I am looking for direction on the issue of tipping. We no longer use the Dining Room for our meals. We take our meals in the buffet or specialty restaurants. We are generous with our gratuities at these venues for good service. A large portion of the tipping schedule is for dining room personnel, a service we do not use. What would be your recommendation in dealing with this discrepancy? We are told the gratuities are still circulated amongst all cruise personnel? Do we lessen the amount of tipping collected less the dining room portion?
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