The secret of a happy passenger

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The Independence of the Seas, which returned to its summer base in Southampton last week, and which will make the UK its permanent home from 2010, is a subtly different ship from the vessel which sails Caribbean cruises during the winter.
It still has the ice rink, the FlowRider surf simulator and the Johnny Rockets burger bar; it is still – together with sister ships Freedom of the Seas and Liberty of the Seas – the biggest cruise ship in the world, at least until Oasis of the Seas enters service in December.
Beneath the surface though, the experience has been tweaked to appeal more to British tastes.
Royal Caribbean Cruise Lines have long been aware of the need to get three important things right for UK passengers – beer, bacon and tea.
They know that a fizzy American apology for ale does not go down well in the bars, that those thin crispy slices are no substitute for real rashers at breakfast, and that proper tea has to be good and strong, and cannot be brewed with lukewarm water.
Tea is available throughout the ship – in the restaurants, in the Solarium during the day, and round the clock at the Café Promenade and through room service. China tea cups are loaded on board, and egg cups too.
The changes also include having HP Sauce, Branston Pickle, English mustard, salad cream and malt vinegar available in the restaurant, and providing themed buffets – British, Italian, French, Spanish, Greek and (most importantly) Curry nights – in the Windjammer.
Aside from food, the swimming pools are heated (there’s no need in the Caribbean), and the entertainment includes comedy nights, in addition to the familiar music and dance production shows.
Most importantly, in my book anyway, there’s a plentiful supply of Digestive biscuits to dunk in the tea. You can keep your peanut butter cookies and mugs of hot chocolate.

By | 2017-06-15T16:00:44+00:00 7 May 2009|Cruise Destinations, Cruise Entertainment|0 Comments

About the Author:

John Honeywell is a travel writer specialising in cruise ships and cruise travel. Winner of CLIA UK's Contribution to Cruise award 2017.

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