SERVICE WITH STYLE
dinner outdoors every night? No problem. Champagne in the hot-tub at midnight? Of course. Want to sleep outside and have your stewardess make up a bed for you on deck? Right away. An extensive refit in 2002 gave the ships a new lease on life. As originally built, they could feel crowded when full. Following their refit, however, outdoor deck space was significantly expanded. An additional larger bar on top of the ship served as a second social hub, eliminat- ing potential congestion. The outdoor café was enlarged to accommodate the entire ship; Balinese ‘Dream Beds’ (essentially large, overstuffed deck chairs) were added to the top deck; and a larger gym and spa were created.
T
oday, despite their 25-plus years, the ships are impeccably main- tained, cosy and friendly. The layout is so easy and the ships so small you can be anywhere within two minutes. Forgot your sunscreen when at the gangway? Return to your cabin and be back at the gangway in less time than it takes to ten- der a load of passengers ashore. Socially, SeaDream managed to please both extroverted and more reserved pas-
sengers. New-found friends are never far away and the complimentary wine and champagne ensures a relaxed, jolly atmo- sphere. Those seeking solitude, however, find nooks for quietly contemplating a slowly-setting sun or peaceful reading with a partner. With an almost one-to-one ratio of pas- sengers to guests, service was as impecca- ble as expected. Waiters managed to walk the line perfectly between being friendly, but not overly so; they knew when the table was in deep conversation and didn’t want to be disturbed, and faded into the background. When I wanted to chat, though, they had all the time in the world to talk and joke with me. The entire crew seemed to genuinely enjoy their job and clearly possessed great loyalty to SeaDream (one waiter, affectionately referred to as “Papa” by the crew, has been on Sea Goddess II/ SeaDream II since 1989!). Throughout the week, they anticipated
rather than reacted. When on deck watch- ing islands glide past, a bartender would bring canapés or shrimp without my ask- ing or offer to clean my sunglasses. When lunch was served on Jost Van Dyke on the last afternoon, some
Truthfully, it was hard to come up with a request that was not handled effortlessly. I often returned to the ship well after lunch but was able to order off the extensive room service menu while lounging on a Balinese bed. When dinner was served indoors one night, I asked the Maitre’d at the last minute if a table outdoors was possible. Soon, a beautifully laid table for two was set up in a private corner where it felt as if this was the only table on the ship.
Winter 2011-12 I WORLD OF CRUISING 51
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