– Staff will accommodate private seating! The first two mornings we were seated at big tables with others before smartening up when I heard staff ask a woman with her daughter standing next to us if she was willing to share a table and she answered, “Absolutely not!” From then on, we requested a table for two.
– All three dining rooms have the same menu. Dinner menus offer different daily choices for diners to choose from: nine appetizers, three soups, 10 entrees, seven desserts and classics which are always available each night. Options also include: gluten free, lactose free, vegetarian and vitality (healthy) options indicated by the symbols next to the dishes on the menu. Additionally, the daily menu has the Chef’s recommendation with a starter, main and dessert.
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a few dessert choices on Voyager of the Seas
dessert looked better than it tasted – Voyager of the Seas
balconied Dining Rooms on Voyager of the Seas
– The dinner menu was so unappealing one night that I ordered four appetizers and a dessert; a scallop (good), French onion soup (so-so with hardly any cheese on the crouton), eggplant (good), and a salad with feta cheese (good), and Key lime Pie (good) – nothing great!
– Tables are very close together with little space for staff to move in between. Ask to be reseated!
– A waiter and assistant waiter are assigned to each table, “Rizky” and Hamilton at ours. They are eager to please, friendly and offer suggestions, e.g., “Don’t order that Sheila. It’s just plain lettuce.” Waiters will happily bring more than one starter, entree, dessert or anything without even a “look.” I suggest ordering more than one of everything and only eat what tastes best. Food was uniformly “good” – not “great” with the exception of pumpkin rolls that we snarfed down with every meal; the pumpkin rolls were fabulous!
yummiest pumpkin roll ever on Voyager of the Seas
Blueberry Soup tasted like a smoothie – Voyager of the Seas
– It is possible to order a good bottle of wine for $29 USD. Alcoholic beverages cost less onboard ship than in restaurants back home. Waiters will label and hold a partially drunk bottle of wine for the next day.
Rack of Lamb large portion, Voyager of the Seas
– The ship is stringent about asking people to use sanitizers before walking into any food area. Crew constantly walks around wiping down handrails, door knobs, and even the outside of doors to prevent Norovirus. Norovirus spreads easily, causes vomiting and diarrhea and there’s no preventative vaccine or drug to treat it.
Review: When a cruise ship must prepare and serve 22,000 meals a day, it is impossible to satisfy everyone. I recognize food preparation responsibilities go beyond the basics to include spiciness, ethnic diversity and cost factors and keeping that in mind, consider Royal Caribbean’s food to be “good, typical mainstream.” If gourmet food is important to a passenger, cruise on a small, luxury ship.
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