Sasha,
This was my first
Disney Cruise and I loved it. The seas were rough for most of the voyage - which is of course out of
DCL's control. We experienced most of the ship as DW and I brought the clan - DDs 12, 7, & 4, and DS 11. Kid's program counselors were excellent and they had their work cut out for them as the high winds across the bow brought many of the kids inside the Oceaneer Club/Lab. The Kid's Navigator events which had the Mickey hand were all winners with the kids, but usually led to a page to be picked up after the event. DW and I tried to get some alone time while not burning the kids out on the club/lab. Our 11 and 12 year old made very little use of the lab and preferred to roam the ship. I have read many posts about the FRS radios, but if you have older independent children, they are a life-saver.
The CM crew is wonderful. I didn't meet anyone who was not outgoing, friendly, and enthusiastic. My wife lost her digital camera in ST. Maarten and the help we received from Guest Services (Mgr. John Bak) was outstanding. Our waitstaff was fantastic and tried extremely hard to please and genuinely cared about our dining experience. I have also read much about tipping the head waiter. Pietro was ours and impressed me from day one. At the embarkation buffet (before he knew we would be seated in his group) our DD 4 walked right into a pole at Topsider's and hurt her eye. His concern for her wellfare was very strong and our daughter ended up bonding well with him. He also did a wonderful job getting a cake, pin, etc. for my wife's birthday. He often visited the table and worked very hard - as do all the waitstaff. I was impressed by how not only did we get to know Pele and Darko (Server and Asst. Server), but we came to know Zama (Pele's cousin), Andre(?), and many others as well. I can't say enough on how wonderful the waitstaff was.
I would have to say that for the large number of passengers the food was very good. The choices and ingenuity on the menu was great. It just seemed that some of the food had been in a warmer for a while, mass prepared, etc. For example, often my wife's steak would be overcooked, lobster, etc. BUT, in Palo's the food was exceptional. I have never had more tender Calamari. Their trick is to marinate it in Milk and herbs for 24hrs. Also, as they explained, the dining rooms are cooking for the ship while Palo usually serves about 100 guests per evening.
Wow, this had turned into a mini-review here but so be it.
