Food is one of the main features of most vacations. Cruise lines put maximum emphasis on promising passengers how good their food will be, often to the point of being unable to deliver what is promised. Generally, the standard of food is good. The rule of thumb is: if you were to eat out in a good restaurant, what would you expect? Does the ship meet your expectations? Would you come back again for the food?
There are perhaps as many different tastes as there are passengers. The ‘standard’ market cruise lines cater to a wide range of tastes, while the more exclusive cruise lines can offer better quality food, cooked individually to your taste. As in any good restaurant, you get what you pay for.
Dining Room/Cuisine
This score reflects the physical structure of dining rooms; window treatments; seating (alcoves and individual chairs, with or without armrests); lighting and ambience; table set-ups; the quality and condition of linen, china, and cutlery; and table centrepieces (flowers).
It also reflects menus, food quality, presentation, food combinations, culinary creativity, variety, design concepts, appeal, taste, texture, palatability, freshness, colour, balance, garnishes, and decorations; appetizers, soups, pastas, flambeaus, tableside cooking; fresh fruit and cakes; the wine list (and connoisseur wine list), price range, and wine service. Alternative dining venues are also checked for menu variety, food and service quality, decor, seating and noise levels.
Informal Dining/Buffets
This score reflects the hardware (including the provision of hot and cold display units, sneeze guards, ‘active’ stations, tongs, ice containers and ladles, and serving utensils); buffet displays (which have become quite disappointing and institutionalised); presentation; trays and set-ups; correct food temperatures; food labeling; breakfast, luncheon, deck buffets, midnight buffets, and late-night snacks; decorative elements such as ice carvings; and staff attitude, service, and communication skills.
Quality of Ingredients
This score reflects the overall quality of ingredients used, including consistency and portion size; grades of meat, fish, and fowl; and the price paid by the cruise line for its food product per passenger per day. It is the quality of ingredients that most dictates the eventual presentation and quality of the finished product as well as its taste. Also included is the quality of tea and coffee (better quality ships are expected to provide more palatable tea and coffee).
Tea/Coffee/Bar Snacks
This score reflects the quality and variety of teas and coffees available (including afternoon teas/coffees and their presentation); whether mugs or cups and saucers are presented or available; whether milk is served in the correct open containers or in sealed packets; whether self-service or graciously served. The quality of such items as cakes, scones, and pastries, as well as bar/lounge snacks, hot and cold canapés, and hors d’oeuvres also forms part of this section. |
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