27th Lady

I had to go back an watch some of his video's 🙂  Found one he did on the Wonder of the Seas where the owners suite has replaced the curtains with a pocket door (not sure if that was the one I thinking of though)

You can usually ask the genie for whatever time you want and they will try to accommodate. If  you want to get on as soon as possible that will typically be around 10:30 obviously depending on port etc. Rooms are typically available for star class by 11. The genie will usually walk you on the ship  and do the muster with you before taking you to your room. Luggage we have typically had within an hour or so of getting to the room. This has at least been our experience.

You can usually ask the genie for whatever time you want and they will try to accommodate. If  you want to get on as soon as possible that will typically be around 10:30 obviously depending on port etc. Rooms are typically available for star class by 11. The genie will usually walk you on the ship  and do the muster with you before taking you to your room. Luggage we have typically had within an hour or so of getting to the room. This has at least been our experience.

we often travel for my daughters birthday. I just bring some decorations from our local dollar store and use magnets to put them up. It’s waaayyy cheaper than RC’s decorations and you can do it for whatever day you want 

Actually the scan I was having yesterday morning while having this Haiti debate ended in me being told I have a lump on my left lung. So I guess I'm not totally OK? Still processing.
Still keeping my focus on my May 4th Icon trip. And enjoy (most) of my time here. It fills my mind and time. 
Wow! More than I'm sure you were asking for. LOL. Kinda so full I think I just verbally tossed my cookies folks. Sorry. 
 

In the end, it's like anything else in life. Evaluate your own risk as you see fit and go from there.

It’s getting juicy in here. Normally it’s rainbows and butterflies. Love me some Thursday zest. 

These gangs have to traverse mountains, un-paved roads and forests in order to get from Port Au Prince to Labadee...it would take them a day or more of VERY rough terrain. There is no real reason for them to even bother going that far west on the island when they are already accomplishing what they want without moving far from the capital.  I'm more concerned walking to my car at 4am in Philadelphia every day than I would ever be in the secure, secluded area called Labadee. IF you don't feel safe or right about having fun on the other side of a country having issues, then you do you. But like many said, those few locals that do work in Labadee selling stuff would suffer far more if the ships stopped coming. 

We are docked in Labadee.  Not sure they are letting people off yet (I haven't heard an announcement).  No reason to believe it won’t just be another day in Labadee.  Beautiful weather today.  

What about specialty dining? I would say that the included food is not fancy (though generally tasty) but if high end food is your goal, then a dining package could make up lots of difference there. 

What about specialty dining? I would say that the included food is not fancy (though generally tasty) but if high end food is your goal, then a dining package could make up lots of difference there. 

One spot that comes to mind for me is deck 7 aft overlooking the aqua theatre there is a big ish area on either side. if you went in the early morning when the climbing wall was closed I wonder if you could have it to yourself for long enough for your ceremony. 

We were also on the last allure sailing from Galveston before she went to Orlando. The crew were all saying they had 3 days of deep cleaning as their ‘repositioning’

Unlikely. The area where Labadee is is nowhere near Port au Prince and is heavily guarded.

Summer of 2025... Tokyo anyone?

I think part of the reason prices have "gone up" is because of the new "sale" with OBC. If I do a mock booking of the sailings that I have a hold on from Tuesday night, they have all gone up by about $500-$600 but then I get back $600 in OBC if I book today, so it's really a wash.

Yup. That was my main issue. As a mexican citizen, the rules for entering Canada just changed yesterday. Now because the ship stops in Victoria (even if it departs from Vancouver), I need a visa instead of a simple eTA. With 2 months until I leave, the timing to request for a visa was probably not enough. And I had to make a call today in order to not lose 50% of the total of my 4 person cruise. Sadly for my sanity's sake, I ended up cancelling 😞

We had Izumi a couple of times as a late night snack which was fun, and asked him to order it for us at their last call

We just got back from our sailing on Allure with Nityam as our genie. You have nothing to worry about he is fantastic and extremely detail oriented! I think they are a little backlogged with communication pre cruise because of the increased turn over with guests now that they are doing 3-4 night sailings. It won’t affect your experience, once on board. 
 
we were instructed to book chefs table or hibachi in advance if we wanted them as was stated by someone above. 

We had Izumi a couple of times as a late night snack which was fun, and asked him to order it for us at their last call

In the Orlando area our favorites are 
Marriott cypress harbour
sheraron vistana 
 
both of which have 2 bedroom units useful for big groups l

We are cruising with Nityam as our Genie next week 🙂 I’ll let you know if we have any suggestions for you. We didn’t get the survey for this cruise either, though have for previous star class sailings 

We are cruising with Nityam as our Genie next week 🙂 I’ll let you know if we have any suggestions for you. We didn’t get the survey for this cruise either, though have for previous star class sailings 

On our upcoming allure sailings it’s offered each night at 6:30 

I think it kind of defeats the whole purpose of having a Chef's Table when the menu is the same across the entire fleet and irrespective of the time of year or location where the ship is sailing.
It's just my opinion but I really think each individual chef should be able to give free rein to their creativity using seasonal local produce.
Keeping the exact same menu going for years is just plain daft (again just my opinion).