A few things about our 12/6 trip on the Magic

[goodfaerie]

hey gang! So very sad to be off the ship, but I'm just biding my time until our next cruise.

Here's a few things I noticed

1) Palo--do NOT stress about Palo. If you really want to have dinner at Palo, keep checking back and do NOT rely on the "wait list."

2) Spa--Rainforest still one of the best deals on the ship. However, that being said, the dark, really hot sauna is NOT CLEAN. The rest of them are just fine. Massage with Aogan was THE BEST.

3) Golden Mickey's was wonderful. But then, I love all the shows.

4) I will never use anyone but Dreams Unlimited for our Disney stuff. Tammy was on our cruise, so i was lucky enough to meet her in person--she is so nice, and really made our cruise special, and now I"m going to bug her again about our next trip.

5) The Cove Cafe is really nice! Give it a try--they served a really great coffee drink called the Cafe Gates.

 

[SeaSpray]

Welcome back!

I'm glad to hear you had a great trip

How often did you use the Rainforest Spa?? Was it ever crowded to the point of being unable to use one of the tile loungers?

 

[goodfaerie]

We used the Rainforest every day. The days it was most crowded were, of course, at sea days. People seemed to come and go pretty quickly, so even though loungers were full at times, if I went into the gentle sauna, or the steam, there was a lounger empty when I got out.

I came back to the ship early from Grand Cayman, and I had the entire Rainforest room to myself for over an hour! It was FABULOUS!

GoodFaerie

 

[pippy]

Originally posted by goodfaerie
hey gang! So very sad to be off the ship, but I'm just biding my time until our next cruise.

Here's a few things I noticed

1) Palo--do NOT stress about Palo. If you really want to have dinner at Palo, keep checking back and do NOT rely on the "wait list."

Hi goodfaerie!!

I was on the 12/6 cruise also and we had ressies at Palo friday at 8:30, and I noticed how many empty tables there were, so yes it is a good idea just to put yourself on the wait list and walk down to palo around the time you wanted and ask if there are any tables open, I am sure you would be able to get in!! Don't wait for the call!

Kim

 

[DISNEYFAMILYOFFOUR]

How was the weather on your cruise that week? We are going the same week in 2004 so I am interested in the weather you had on your cruise.

Thank you.

Gloria

 

[plutospup]

I'm looking forward to seeing the Cove Cafe. Tell us more about "Cafe Gates", and anything else about the Cove Cafe.

 

[Alex]

pippy, the empty tables are there for a reason.. they allow a certain amount of time between seatings so that the staff can give the proper service to each party. It never looks full!
I posted a bunch of pictures of the Cove Cafe plutospup, I agree it's a wonderful place and a great improvement to the ship.

 

[BibbidyBobbidyBoo]

I don't understand that Palo policy. Why have the seats there if not going to use them? They should just have more wait staff if filing more tables would put too much of a service strain on the staff they have already. Considering Palo ressies are something people scramble to get- you'd think they'd fill the place up and hire more wait staff if needed to give the same service.
??

 

[Alex]

Actually it's a great policy.
If the resteraunt opens at say 6pm and you were to fill all of the tables immediately then people would be kept waiting for a long time untill the waiter could get to them. By staggering the seatings (I believe it's about 15 minutes) the waiter can get people seated, get them a drink and take their order and provide the same proper service for the next table.
The idea is to provide a fine dining experience, not to pack the place all the time and they do a great job of it.

 

[plutospup]

Thanks for the Cove Cafe pix! Now that Christmas is over, full attention can be paid to our upcoming cruise!!!!!

 

[BibbidyBobbidyBoo]

Originally posted by Alex
Actually it's a great policy.
If the resteraunt opens at say 6pm and you were to fill all of the tables immediately then people would be kept waiting for a long time untill the waiter could get to them. By staggering the seatings (I believe it's about 15 minutes) the waiter can get people seated, get them a drink and take their order and provide the same proper service for the next table.
The idea is to provide a fine dining experience, not to pack the place all the time and they do a great job of it.

Okay Alex- I don't think I stated myself right or I was misunderstood. You stated that if they were all seated- they would all be kept waiting for a long time until the water could get to them. MY point is that wouldn't be an issue if they had enough wait staff! This is why normal restaurants don't have to keep the place half full all the time- they have enough wait staff to handle it even if 90% or more of the tables are full. That is why I said why not have more wait staff there? Especially when people are scrambling on board as soon as possible for a chance to dine there?

And by the same token... why have that many tables there then? If they can only handle 75% of the tables- then why have 100% tables there? So it will look partially empty? So they'll have extra costs on upkeep for the tables/chairs/bigger dining room/etc.?

If they were staggering it only a few minutes- then I'd agree with you about getting people seated, drinks, taking their orders and then going to the next table- but it sounds like from many threads where comments have been made about this- that those tables are empty the entire time that couple/party is dining there- which is more than a few minutes by far.
Also I have read on other threads about walking up without a ressie and being able to be seated- so apparently there ARE people doing the "no show" thing- if they were just trying to keep those tables empty for the reason you stated, they wouldn't be able to seat others that show up hoping to get in. They wouldn't have the wait staff to allow that.

The idea is to provide a fine dining experience, not to pack the place all the time and they do a great job of it.

And I say I think they should be able to provide a fine dining experience without having the place look so empty while doing so- keeping a large % of the tables empty. Does V&C have this practice? Do they not fill the place up- or do they only work at 75% or less capacity in order to keep the "fine dining experience"? I'm seriously asking... I haven't eaten there yet. LOL

 

[Alex]

I completely understood you.
You don't understand how good resteraunts work. It certainly takes more than "A few minutes" to seat people, get a drink order, get them menus, explain the specials, take their orders etc.
If I want a menu thrown at me and then sit around and wait untill the waiter has time to come back I will go to Denny's.
Why are there so many tables?? It's simple.... so that people aren't kept waiting. They have NO way to know exactly how long it will take someone to finish a meal so resteraunts have 2 choices. They can overbook and keep people waiting even with a reservation or they can stagger people out far enough so that people can get seated and taken care of in a relaxed enjoyable atmosphere.
We haven't even TALKED about the kitchen, what makes you think the kitchen could handle the increased load and keep up the quality.
I have watched the ebb and flow of Palo, heard directly from the Maitre'd why they do it this way and personally I think it's very well run and hope they don't change it.

 

[BibbidyBobbidyBoo]

Well, I still don't think you understood me- from the way you responded. But I'm sure it's entirely my fault... I don't think I'm explaining what I'm trying to say correctly.

Yes, it may take more than a few minutes- but my point is that MANY have stated that those tables were empty their ENTIRE meals. And my point is that if they are doing that on purpose- why not have more wait staff to handle having more guests at those tables at the same time? And if that isn't possible because it's on a ship with a limited number of staff to make available for Palo- then why have all those extra tables just sitting there? Why not have made the dining room smaller or atleast not as many tables (tables more spread out far from one another)/etc?

I don't know what you mean I don't know how good restaurants work. Are you insinuating I've never been in one? I've been to MANY good restaurants- that are good even without half the tables sitting empty.

They have NO way to know exactly how long it will take someone to finish a meal

Now THIS makes sense to me... I could see especially with Palo them not having a clue how long each dining party would take. Some might eat quickly and leave- others might eat slowly, have wine, hang out at their table enjoying the dining experience much longer. So that sounds like a viable reason to me.

We haven't even TALKED about the kitchen, what makes you think the kitchen could handle the increased load and keep up the quality.

What? I don't understand what you are talking about. How does the kitchen keep up with the dinners in the other dining rooms? They have enough staff to keep up with it- right? So why not have enough kitchen staff/etc. to handle the "load" and keep up the quality with the amount of tables (or atleast close to it) they have IN that dining room? and if they can't- why have that many tables in the dining room to begin with? It just doesn't make sense to me- other than the issue of not knowing how long they'd be dining.. to make a dining room a certain size with a certain amount of tables that is all MORE than the waitstaff and kitchen staff could possibly handle and keep up the quality. I just don't get that.
But it does make sense for not ALL tables to be full at all times- because of the issue of some dining much longer than others and not wanting to have other guests with reservations waiting and waiting for a table.
But... if that is the reason why- to avoid people having to wait while others are still dining... then how can they seat them to keep them from waiting? If they seat them while the other guests are still dining- does that not increase the workload on the waitstaff & kitchen? I'm so confused...

Ohwell, doesn't matter the reason. I just know if I can't get palo ressies when I get on the ship- I'm going to try that "show up and see if you can get seated" thing. LOL

 

[Alex]

Originally posted by BibbidyBobbidyBoo
I'm so confused...

Ask the Maitre'd to explain it....

 

[ELIJAH'S GRANDPA]

Goodfaire,
Sorry we never got to meetup on the 12/6 cruise. Thanks for the report. I posted a report and pictures at http://www.disboards.com/showthread.php?s=&threadid=481040 As I remember, you took the train to Florida from RI. How did you like it? We may vist my brother in law next fall in Florida and are thinking about the train. When you see my photo of T F Greene airport you'll be glad you went by train.
John

 

[pippy]

Our dinner at Palo was excellent. However the restaurant seemed only about 25% full, and I thought 3 hours for a meal was a little too long, and I didn't even have time for dessert!!! We unfortunately made ressies at 8:00 on fri. and we had to get back to the room and put our bags out. So if you do make ressies, don't make them for friday!!