| Index |
Royal Caribbean ~ ~ ~ 3.2
Carnival ~ ~ ~ ~ ~ ~ ~ ~3.1
Norwegian ~ ~ ~ ~ ~ ~ ~2.8
MSC ~ ~ ~ ~ ~ ~ ~ ~ ~ ~2.7
Costa ~ ~ ~ ~ ~ ~ ~ ~ ~ ~2.1
PREMIUM LINES (2,000-3,500 Passengers)
Virgin Voyages ~ ~ ~ ~ 4.1
Celebrity ~ ~ ~ ~ ~ ~ ~ 3.6
Holland America ~ ~ ~3.4
Princess ~ ~ ~ ~ ~ ~ ~ ~3.3
Disney ~ ~ ~ ~ ~ ~ ~ ~ ~3.3
Cunard ~ ~ ~ ~ ~ ~ ~ ~ 3.1
SMALL SHIP LUXURY LINES (700-1200 Passengers)
Viking Ocean ~ ~ ~ ~ ~4.6
Windstar ~ ~ ~ ~ ~ ~ ~ 4.1
Azamara ~ ~ ~ ~ ~ ~ ~ 3.8
Oceania ~ ~ ~ ~ ~ ~ ~ ~3.7
Saga ~ ~ ~ ~ ~ ~ ~ ~ ~
ULTRA-LUXURY LINES
Explora Journeys ~ ~ 4.8
Crystal ~ ~ ~ ~ ~ ~ ~ ~ 4.4
Seabourn ~ ~ ~ ~ ~ ~ ~3.8
Silversea ~ ~ ~ ~ ~ ~ ~ 3.8
Regent Seven Seas ~ ~ 3.5
Ritz Carton ~ ~ ~ ~ ~ ~3.2
https://youtube.com/watch?v=OUyTcwhffJI&si=faKIb_dfg6QJgvv0
October, 2024
April 1, 2007
Hi Gary,
Here's a more detailed reply to your E-mail of March 22, 2007 regarding "Five-Star vs. Six-Star Cruising."
Last August, we had booked a RSSC Alaskan cruise with a four-day, pre-cruise tour of Denali National Park. We used Regent Seven Seas Cruises' m/v "Voyager." Holland America had an identical sailing to ours which also offered a pre-cruise tour of Denali National Park.
We arrived in Anchorage on August 19, 2006, two days after a severe storm. The bridge from Anchorage to Fairbanks had been water-damaged and the railroad tracks were under water.
Holland America told their passengers this was an "Act Of God." They were simply out of luck. As a goodwill gesture, HAL gave their passengers one free night at the Hilton and told them to meet four days later at the hotel for the ride out to the ship. In essence, they were on their own. This was the height of the summer season and hotel space was extremely limited.
Regent Seven Seas Cruises, on the other hand, explained that because of the bridge and railroad track restrictions, they were going to charter an Alaska Airlines B-737 and fly us over the flood, give us lunch in Anchorage, a sightseeing tour and take us to the beautiful Anchorage museum and then take us out to the airport. They apologized for the one-hour delay arriving at Denali. They re-arranged our train ride for the return trip from Denali back to Anchorage four days later after the flooding subsided.
It's fair to say that the 'bottom line' in the cruise business is very deceptive as all the nickel and diming for all the add-on items really add up at the end, and you still have a five-star cruise experience. Here's a sampling of items included in our Six-Star cruise packages: your air, hotel, transfers, tours, gratuities, fine wines/premium spirits (24/7), and even water sports. And then there's the finest cuisine in the world: "Le Condon Bleu" at no extra charge. How do you put a price tag on a larger cabin, large, beautiful, marble bathrooms and a thousand/(thousands), less people?
Let me give you just one example of how Regent Seven Seas Cruises pampers their vegetarians:
Back in December, 2004, Joe Wagenhofer and I made reservations in the beautiful "Latitudes" restaurant aboard the RSSC "Voyager." He mentioned he was a vegetarian. The evening of our reservation, as the waiters were pouring wine and serving bread, the executive chef approached our table. In a charming Viennese accent, she asked Joe what he would like her to prepare to make this the most memorable dinner of the cruise. Joe asked about her specialty, and voila. as the waiters presented their entrees, the chef came to our table with the most beautiful macadamia nut-encrusted tofu steak with a medley of wild mushrooms! Now that's the Regent, Six-Star difference.
For me, the Six-Star, ultra-luxury cruise experience goes beyond the tastefully decorated ships and outstanding service, refined cuisine and entertainment; its the smaller, more intimate ships with larger more luxurious staterooms and even RSSC's all-balcony suite ships.
Unlike the mega ships carrying 4,375 guests, the ultra-luxury, Six-Star "Paul Gauguin" (Tahiti cruise to Bora Bora), for example, caters to only 330 pampered, relaxed guests. Each passenger enjoys more space and amenities such as complimentary fine wines and premium spirits at no extra charge and there's no charge to dine in the intimate alternative restaurants and all your gratuities are included. Six-star cuisine is not mass-produced for thousands at a time, but individually created by world renowned chefs.
As I mentioned, some ships have all-balconies and include "Le Cordon Bleu of Paris" cuisine (at no extra charge). Your dining is intimate and you may dine when, where and with whom you like. I'm not one who enjoys being told when I must dine. To be perfectly candid, 6:15PM is too early and 8:30PM is too late. I prefer 7:00PM. Luxurious dining to me is leisurely dining when, where with whom I choose.
So that, in a nutshell, is what makes a Six-Star, ultra-luxury cruise experience.
Bon Voyage,
Tom Taffel, Group Manager
All Cruise Travel
A six-star, ultra-luxury ship should be non-pareille for the level of service, hospitality, cuisine, entertainment and comfort. You will find the highest quality surroundings, comfort and service levels, the finest and freshest quality foods, including baked-fresh-daily baked goods. Highly creative menus and dining alternatives should provide maximum choice and variety and special orders will be part of the dining ritual. Dining room meals, (particularly dinners) are expected to be grand memorable affairs, correctly served on the finest china with a choice of outstanding wines of suitable character and vintage and served in the correct-size glasses for that particular type of wine.
Your staff will take pleasure in providing you with the ultimate personal, unobtrusive, attention with the utmost of finesse and the word "no" will not be found in their vocabulary. This is the best of the best in terms of refined, unstructured living at sea.
Most six-star, ultra-luxury ships are characterized by complimentary (gourmet) wines served with dinner and your gratuities should be included. Some six-Star ships include verandas, hotels, complimentary air transportation and transfers.
SERVICE: The Six-Star Difference
Professionalism from top to bottom: your maitre d'hotel, dining room managers, head section waiters, and assistant waiters (busboys), and sommeliers and wine waiters must have communication skills, attitude, flair and finesse as well as the housekeeping staff, butlers, (for penthouse and suite passengers), cabin stewards/stewardesses and supervisory staff.
ENTERTAINMENT: For the stars
Variety is the key: singers, visual acts, comedians, bands, solo musicians, and production shows with good choreography, story, plot, content, cohesion, creativeness of costumes and vocal content all add up to a great show. Movies are an important part of your entertainment, both in the theater as well as in your stateroom.
NOTE: On our five-star, (or five-plus-star) ships, the price will be lower than our six-star, ultra-luxury ships as complimentary wines and gratuities are not included. The size of the staterooms will be smaller with a larger passenger capacity.
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Cleanliness and lighting
Outstanding Maintenance
Private refrigerators
Spaciousness
Cushioned deck lounge chairs
Good ceiling height
Comfortable promenades
Beautiful lobby areas/stairways
Comfortable air-conditioning/ventilation
Tasteful artwork/furnishings, furniture and decor
Wonderful health spas and fitness facilities, location and accessibility
Excellent (complimentary) fitness programs and fitness machines
Whirlpools, saunas and steam rooms plus massage treatment rooms
Well designed and appointed staterooms with adequate storage
Verandas with controlled lighting
Beautifully appointed dining rooms with low noise levels
Appropriate lighting and chairs for luxury dining
Table flowers and or candles
Tableside Cooking: Taste, Freshness, Creativity, Variety, Design, Appeal, Texture, Palatability, Consistency and Balance
Buffets: "Sneeze Guards," tongs, ice & vegetable carving, clear food labeling
Graciously served high teas with hot and cold canapes and hors d'oeuvres