The “eggs benedict test” is my ritual go-to quality indicator when onboard a cruise ship. Let me explain: On every cruise I take that’s longer than a few days, I head down to the ship’s main restaurant and order the dish – poached eggs, slightly runny, served with Canadian bacon or ham, and with a dollop of hollandaise. It’s a treat (I only order it once a cruise) that I never make at home because the dish is a bit too fussy to get right.
Which is why eggs benedict is a great way to test a restaurant kitchen. Are chefs paying attention? It only takes a few seconds for the eggs to go from undercooked to overcooked. Are waiters responsive enough to get the dish from kitchen to table before the hollandaise congeals? And, if the dish is not quite right, if for instance, the egg yolks are cooked too hard, does staff respond quickly and pleasantly?
On Westerdam, my eggs benedict test (the only score is pass or fail) took place yesterday in Vista, its main dining room. The dish was a huge pass (a new inspiration occurred to me: add one triangle of fried hash brown potatoes – hey nobody ever said this was a healthy endeavor — and mix the potato up with the runny yolk and the hollandaise). Delicious!
The test actually was born out of a disastrous cruise dining experience and has served me well in the years since. Traveling on Silversea’s Silver Wind, I’d ordered the dish. That it came so badly overcooked on a luxury line was a manageable disappointment, but what turned this into a lasting memory was the fact that the waiter balked when I asked for another try – and later engaged in a rather unpleasant argument, within ear-shot, with his maitre ‘d over who would tell the chef that his dish didn’t please.
I was appalled and embarrassed and the experience reflected the mediocre level of food and service experienced elsewhere on that journey.
Having reviewed some 150-plus cruise ships over the past 13 years, there are certainly other symbolic indicators that tell me more about the quality of that voyage than a particular incident would normally suggest. Do the majority of crew members say hello and look you in the eye when they pass by in corridors or bring you a cocktail? (On Westerdam, so far, check, check, it’s been a pass all around). If so, they’ll be personable all around. Does the cabin steward clean the balcony as well as your stateroom? It shows an attention to detail (so far, so good on Westerdam) as far as cleaning standards are concerned. On another recent cruise, my balcony never felt clean (cigarette ashes from other smokers on other verandahs were omnipresent, and dirty water pooled there every day; frankly the lack of attention to detail was also reflected in other parts of the stateroom).
Do security officers smile and greet you when you return to the ship from a day in port? Actually this one’s mostly in jest – no one really expects security staffers to offer a smile or a sense of humor but on Azamara Journey a few weeks ago, I was startled when the men and women who man the screening machine would say “welcome home” when I came back aboard. It was a nice touch.
Before I leave for my cruise, I also look at Cruise Critic member reviews, particularly the most recent ones, to see what to expect. Ships do change personalities, often depending on which hotel director, who oversees everything from cuisine and housekeeping to entertainment and services like casinos, art auctions, and photography, is onboard at the time. Hotel directors typically serve four month contracts. Those who deftly manage their huge staffs typically run excellent ships.
What’s your go-to indicator for cruise quality? Share it with us.