Dining Room
This score reflects the professionalism of the restaurant staff: the maître d’hotel, dining room managers, head section waiters, waiters and assistant waiters (busboys), and sommeliers and wine waiters. It includes place settings and correct service (serving, taking from the correct side), communication skills, attitude, flair, dress sense (uniform), and finesse. Waiters should note whether passengers are right- or left-handed and, aboard ships with assigned table places, make sure that the cutlery and glasses are placed on the side of preference. Cutlery and wine glasses are also included.
Bars
This score reflects the lighting and ambience; overall service in bars and lounges; seating, noise levels; communication skills (between bartenders and bar staff and passengers); staff attitude, personality, flair and finesse; correct use of glasses (and correct size of glasses); billing and attitude when presenting the bill (aboard those ships where a charge is made).
Cabins
This score reflects the cleaning and housekeeping staff, butlers (for penthouse and suite passengers), cabin stewards/stewardesses and their supervisory staff, attention to detail and cleanliness, in-cabin food service, linen and bathrobe changes, and language and communication skills.
Open Decks
This score reflects steward/stewardess service for beverages and food items around the open decks; service for placement and replacement of towels on deck lounge chairs, self-help towels, and emptying of used towel bins; general tidiness of all associated deck equipment; and the availability of service at nonstandard times (in the evening or early morning, for example).
Gratuities
Gratuities are usually at extra cost unless specifically included in the price. Likewise, insurance and port taxes are also at extra cost unless they are specifically stated as included. |
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