"Harry Krause" wrote in message
...
Bill McKee wrote:
"PocoLoco" wrote in message
...
On Tue, 18 Oct 2005 21:35:21 GMT, "NOYB" wrote:

"Shortwave Sportfishing" wrote in message
...
On Tue, 18 Oct 2005 21:21:44 GMT, "NOYB" wrote:

~~ snippage ~~

I went on the Disney boat with my kids a couple of years ago and I
didn't
like it. Too many kids! I like my kids, but not other peoples'
kids.

My sons were 2 1/2 years old and 6 months old when we went...which
was too
young for them to take advantage of the on-board camps and kids
activities.
If they were older, we probably would have had a better time. To top
it
off, we all left the boat with strep throat.

My favorite boats have been Princess and Celebrity. Royal Caribbean
was
OK,
as was NCL. The highlight of the NCL cruise was that we had an aft
2-room
penthouse with a balconey that stretched across 1/3 of the ship. If
I had
known what that balconey was like, I would have brought 50 weight
rods/reels
and high-speed trolling lures. ;-)
I just don't get the fascination with cruise ships - don't understand
it.

Seems boring to me.
You can get top-notch food at almost any hour of the day.

You get to see a lot of different ports of call...which helps you
decide
where you want to travel to on your next vacation.

They're great...as long as you steer clear of the over-priced
excursions
that they sell on board. You can always negotiate better deals (with
more
personal freedom) if you get off the boat and book it on your own.


Disney offers room service 24/7, not to mention 24/7 buffets. I don't
think I'll
be starving to death. Disney World did have some good food. I'm hoping
that on
the ship will be as good.
--
John H

"All decisions are the result of binary thinking."

We have been on Holland America, and I found the food was OK,
presentation good to great, but food was average. Hard to cook for
800-2000 people and do other than average.


In its heyday, the Concord resort in the Catskills did a remarkable job
cooking for about 1500 guests a day, but I agree that it is hard to do
"better" than average. One of my union groups would meet at the Concord
each year after "the season," and this was some years after its best
years. The food was still pretty good, but oldtimers told me it had been
much better in the late 1950s and early 1960s.


I played hockey with a kid whose grandfather owned the Concord. We never
stayed there, but the kid's grandfather arranged for us to practice on the
Concord's hockey rink with the Montreal Canadians when they were staying
there before a weekend game with the NY Rangers.

I was about 9 or 10 at the time, and have a really cool picture of me
sitting on the bench flanked on either side by Guy Lafleur and Larry
Robinson. In full equipment, those guys looked huge.