Please answer some Questions about the Grand Princess
I will be sailing on the Grand for my 1 year anniversary Sept.15th. I was wondering about the difference in decks and some questions about the ship. I have a BB Cabin with Deck on the Aloha Deck. I am confused which deck is more private the Carribe deck or Aloha and which people prefer more? Also what types of food are offered for room service our can you order almost anything and is it still fee to do so.?And I am not a big fancy fod eater so will they have somehwta normal foods for me to eat? Thanks for anyone who can answer my questions.
Re: Please answer some Questions about the Grand Princess
If you will use the Search button for this forum above the subject line, you will find that the Aloha/Baja/Caribe deck size and privacy issues have been covered extensively here. In the search engine, enter "Grand" and "Caribe" for a period of 60 days and you will get lots of information and opinions.
I've attached a photo that I took from our Caribe deck balcony. Below are the mini-suites on Dolphin deck and above you can see Aloha and Baja decks.
I have stayed on both Baja and Caribe decks and personally prefer Caribe since the balcony is twice as large and allows more sun exposure. You can look onto any balcony if you try hard enough so none of them are totally private.
Do not worry too much about the food. You will find an abundance to chose from. Relax and have a marvelous cruise.
Star Princess - 2005; Caribbean Princess - 2004;Golden Princess - 2003;
Grand Princess - 2002, 2001, 2000; Sun Princess - 1998;
Regal Princess - 1996; Star Princess - 1995
Re: Re: Please answer some Questions about the Grand Princes
Loved the balcony photo.
... but, in your photo (because of the angle I assume) the balconies look so small. They look smaller than those on RCI Voyager. Do you happen to know the size of the Baja balconies. We couldn't get Caribe as we are 3 in a cabin.
Re: Re: Re: Please answer some Questions about the Grand Pri
The balconies on Aloha & Baja are very small on the Grand: the width of the room X 5' deep. But they are totally covered & more private. Caribe balconies are the same width, but twice as deep with half covered & private and half open. Dolphin are also small & completely exposed.
My preference is Caribe, even in a lower cat room.
Re: Please answer some Questions about the Grand Princess
There's a limited room service menu that's available 24 hours per day. In addition, room service will deliver the entire dining room menu during the meal hours of the main dining rooms.
Perhaps the best way to allay your concerns is to provide typical menus for a seven-day cruise. I'm omitting the appetizers (usually three), soups (also usually three -- two hot and one cold), the featured salads (if you don't like the featured salad, whatever salad you do like will appear if you simply order it) and the vegetarian section. Actual menus may vary, of course, but what's here is fairly typical.
Always Available, Even if Not Printed on the Menu:
>> Caesar Salad
>> Salad with Your Choice of Ingredients
>> Fettucini all'Alfredo
>> Pasta of the Day with "Red" (Tomato) Sauce
>> Broiled Atlantic Salmon
>> Grilled Chicken Breast
>> New York Sirloin Steak
>> Baked Potato
First Night: SAILAWAY DINNER
>> Lumache con Broccoli (Pasta Snails with Broccoli Florets, Capers, a Touch of Fresh Tomato Sauce)
>> Mahi Mahi with Green Asparagus Tips
>> Seafood Turnover in a Lobster Sauce
>> Sauteed Supreme of Chicken with Riesling Sauce
>> Smoked Virginia Ham with Cranberry Gravy
>> Nebraska Prime Rib with Creamed Horseradish
Second Night: CAPTAIN'S WELCOME DINNER
>> Pappardelle con Salsa Principessa (Home-Made Fresh Pasta Simmered in a Creamy Green Asparagus and Mushroom Sauce)
>> Atlantic Silver Salmon and Dill Sauce
>> Louisiana Crayfish Tails in a Saffron Tomato Sauce
>> Rock Cornish Hen Forestiere
>> Tournedos of Beef Tenderloin
Third Night: CHEF'S DINNER
>> Linguini al Pesto alla Moda Liguri
>> Fresh Water Tilapia in a Citrus-Caper Sauce
>> Ostend Sole Fillet Florentine
>> Free Range Guinea Fowl Smitanne
>> Rack of Lamb Dijonnaise
>> New York Steak with Broiled Corn on the Cob
Fourth Night: ITALIAN DINNER
>> Penne all'Arrabiata
>> Pesce Spada alla Griglia (Grilled Swordfish)
>> Gamberi alla Fra Diavolo (Shrimp in a Spicy Tomato Saouce, Served over Rice)
>> Coniglio in Umido con Polenta (Pan-Roasted Rabbit in a White Wine and Shallot Sauce)
>> Costoletta di Vitello alla Piemontese (Veal Chop with Sauteed Mushrooms)
>> Brasato de Manzo al Barolo (Beef Pot Roast)
Fifth Night: FRENCH DINNER
>> Nouilles Facon Cannebiere (Egg Fettucine Simmered in a Light Creamy Lobster Sauce)
>> Saumon au Fenouil (Sauteed Salmon Fillet with a Fennel Pernod Sauce)
>> Grenouilles Provencale (Frog's Legs)
>> Canard a l'Orange (Roast Duck with Orange Sauce)
>> Pork Normand
>> Entrecote au Poivre Vert (Grilled Sirloin Steak with a Green Pepper Sauce)
Sixth Night: CAPTAIN'S GALA DINNER
>> Ravioli con Salsa di Funghi Porcini
>> Sauteed Baby Turbot Fillet with Saffron Sauce
>> Broiled Twin Maine Lobster Tails
>> Roast Pheasant in Pan Juices
>> Beef Wellington
Seventh Night: LANDFALL DINNER
>> Linguine alla Vongole
>> Monk Fish in a Parsley-Crumb Coat
>> King Crab Legs with Melted Butter
>> Young Tom Turkey and All the Trimmings
>> Grilled Spring Lamb Chop
>> Prime Rib au Jus
Again, these are typical menus. The actual menus on your cruise may vary, depending upon availability of various items.
BTW, Princess's dining staff will do just about anything that a passenger requests, so long as they have the ingredients available. If you ask that something be prepared or serverd a certain way or for some variation on a menu item, you probably will get whatever you request. Princess also is very willing to accommodate requests for off-menu items, so long as you ask soon enough so they can break out the ingredients and do the necessary preparation (usually the night before).