Royal Caribbean International Navigator of the Seas Cruise Review
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Deck 14 forward has the Viking Crown Lounge, high above the ship, it offers the best views of the ocean and the sports deck below. Here are located the card room, Crow's Nest, the Cosmopolitan Jazz Club and the 19th Hole Bar. In the Corridor leading to the Cosmopolitan is a gallery with Gottlieb's photo prints on glass of the great ones: Louis Armstrong, Ella Fizgerald, Charlie Parker, etc. In the area outside the 19th Hole Bar there are the funniest caricatures aboard --- overlooking the basketball court, are two larger than life size figures, a tourist couple in all their "unathletic" glory, the "Beloved Passengers" by Daddona (American).
Picture this: flowered shorts, striped shirts, bulging paunches, very entertaining! Actually this is the best view of the Sports deck, standing alongside these two characters.
Deck 15 holds only the Skylight Chapel. The closest thing to heaven on board. It seats 60 and is often utilized for weddings.
FOOD & SERVICE
The food on board the Navigator is similar to that on all RCI ships. This line has reached a high level of homogeneity or equality of fare among the ships. Cruisers can be sure that the offerings and quality, designed for American palate, are tempting. Meats are exceptional and served as ordered, say "medium rare" and that's what comes! Portions are regular, not too large or too small; however, we still could do with less, so many times we share to avoid wasting food.
General Manager Raimund Gschaider explained the new and more stringent innovations of the Outbreak Prevention Program (OPP) and about some of the additional sanitary precautions being taken to avoid transmitting any infection brought on board.
For instance breadbaskets are no longer placed on tables; instead, the bread is served with tongs by a waiter. Dining room staff and other crew no longer shake hands with passengers; they politely apologize that stringent rules are for safety of all. Ice buckets are no longer placed automatically in staterooms; however, if you ask for one, it will come "hot" from the sterilizer with fresh ice. Ill passengers are isolated immediately to avoid any possibility of transmission. Common areas, door handles, elevator buttons, rest rooms etc. are constantly being sanitized. At dinner with Captain Bang, we joked about the necessity for "Elevator Etiquette," like standing aside to allow passengers off; moreover, in these days of Norfolk virus, we also need "Sanitary Etiquette," like covering the mouth when coughing or sneezing. Passengers need to wash their hands often as a protection for both themselves and others! Whatever new procedures RCI has implemented, they seem to be working.
We found the food to be presented neatly and appealingly - - - - salads were crisp, soups were hot, and entrees cooked perfectly. However, the best meal on board was at Captain Bang's table. Mary, seated on the Captain's left, had ample opportunity to ask questions and he proved to be both intelligent and jovial. The Captain had spent most of the 18 months it took to build the Navigatorat the Kvaerner Masa Shipyards in Turko, Finland. He knows his ship intimately. The conversation with the Captain and the other guests at the table made this a very enjoyable dining experience. We were also pleased to have at the table Ms. Debbie Nylund, an RCI Environmental Officer, whom we had previously met on the Radiance. Vincent enjoyed once again chatting with her about environmental activities aboard ships and other interesting topics.
Mary asked the Captain: Since the Navigator, after all, is the largest cruise ship afloat, and carries over (what some captains still refer to as) 5,000 SOULS, how does he sleep at night under all that pressure? He answered simply, "I sleep like a baby. It is 'trust' which allows me to do so. I know my bridge mates personally and for many years. I have the utmost confidence that whether I am on the bridge or in bed every regulation and procedure is followed strictly." We slept well that night, too! We had a terrific meal of Sun Ripened Pineapple Delight, House salad of escarole and oakleaf lettuce, and vine ripened yellow tomatoes (with Florida orange dressing), Lobster Tail Royale (with garlic butter, paella rice and broccoli florets), which Vincent pronounced "Excellent!" Mary opted for the Rosemary Roasted Chicken (au jus, with pearl onions and polenta fingers) all exceptional. Desserts are great on RCI, and this meal was no exception: An Almond Meringue with Tutti Frutti or the soufflé from the main menu. Delicious! Service at the Captain's table was top notch by Asst. Maitre D' Apolo.
Every evening we had prompt service at our table for two, #423, in the Coppelia Dining Room. Head Waiter Christopher Renford kept a close eye on everything and our Waiter Koray Baysal was affable and quick. His Asst. Waiter Antonio Gordon has a good teacher and is learning the ropes.
Service all over the ship was excellent. We used Room Service for breakfast every morning and it was friendly, accurate and quick.
CABIN
We had booked stateroom #7600, but we received our third upgrade in thirty-three cruises to #1268, a Category B Suite, thanks to the friendly Chief Purser Jorge Lynch. It was lovely, and contributed to making this cruise unforgettable.
When entering on the left there is a full bath with double sink, tub/shower (granite, marble and tile abound) Look for a mosaic of the "Wind God." Next there is a desk/vanity, a queen size bed with nightstands in a drapery enclosed alcove and a large screen interactive TV.
When entering on the right there are four mirrored armoires, a full Bar Island with refrigerator, dining area, large coffee table, hide-a-bed sofa, lamp table and two upholstered barrel chairs. The far wall is windows to the oversized balcony and the sea. The draperies and linen in this room are quite nice: heavy woven brocades in blues and gold. There were three framed silk screens of cymbidium orchids and narcissus on the walls.
Page 4 > > Navigator of the Seas Cruise Review > >
Deck 14 forward has the Viking Crown Lounge, high above the ship, it offers the best views of the ocean and the sports deck below. Here are located the card room, Crow's Nest, the Cosmopolitan Jazz Club and the 19th Hole Bar. In the Corridor leading to the Cosmopolitan is a gallery with Gottlieb's photo prints on glass of the great ones: Louis Armstrong, Ella Fizgerald, Charlie Parker, etc. In the area outside the 19th Hole Bar there are the funniest caricatures aboard --- overlooking the basketball court, are two larger than life size figures, a tourist couple in all their "unathletic" glory, the "Beloved Passengers" by Daddona (American).
Picture this: flowered shorts, striped shirts, bulging paunches, very entertaining! Actually this is the best view of the Sports deck, standing alongside these two characters.
Deck 15 holds only the Skylight Chapel. The closest thing to heaven on board. It seats 60 and is often utilized for weddings.
FOOD & SERVICE
The food on board the Navigator is similar to that on all RCI ships. This line has reached a high level of homogeneity or equality of fare among the ships. Cruisers can be sure that the offerings and quality, designed for American palate, are tempting. Meats are exceptional and served as ordered, say "medium rare" and that's what comes! Portions are regular, not too large or too small; however, we still could do with less, so many times we share to avoid wasting food.
General Manager Raimund Gschaider explained the new and more stringent innovations of the Outbreak Prevention Program (OPP) and about some of the additional sanitary precautions being taken to avoid transmitting any infection brought on board.
For instance breadbaskets are no longer placed on tables; instead, the bread is served with tongs by a waiter. Dining room staff and other crew no longer shake hands with passengers; they politely apologize that stringent rules are for safety of all. Ice buckets are no longer placed automatically in staterooms; however, if you ask for one, it will come "hot" from the sterilizer with fresh ice. Ill passengers are isolated immediately to avoid any possibility of transmission. Common areas, door handles, elevator buttons, rest rooms etc. are constantly being sanitized. At dinner with Captain Bang, we joked about the necessity for "Elevator Etiquette," like standing aside to allow passengers off; moreover, in these days of Norfolk virus, we also need "Sanitary Etiquette," like covering the mouth when coughing or sneezing. Passengers need to wash their hands often as a protection for both themselves and others! Whatever new procedures RCI has implemented, they seem to be working.
We found the food to be presented neatly and appealingly - - - - salads were crisp, soups were hot, and entrees cooked perfectly. However, the best meal on board was at Captain Bang's table. Mary, seated on the Captain's left, had ample opportunity to ask questions and he proved to be both intelligent and jovial. The Captain had spent most of the 18 months it took to build the Navigatorat the Kvaerner Masa Shipyards in Turko, Finland. He knows his ship intimately. The conversation with the Captain and the other guests at the table made this a very enjoyable dining experience. We were also pleased to have at the table Ms. Debbie Nylund, an RCI Environmental Officer, whom we had previously met on the Radiance. Vincent enjoyed once again chatting with her about environmental activities aboard ships and other interesting topics.
Mary asked the Captain: Since the Navigator, after all, is the largest cruise ship afloat, and carries over (what some captains still refer to as) 5,000 SOULS, how does he sleep at night under all that pressure? He answered simply, "I sleep like a baby. It is 'trust' which allows me to do so. I know my bridge mates personally and for many years. I have the utmost confidence that whether I am on the bridge or in bed every regulation and procedure is followed strictly." We slept well that night, too! We had a terrific meal of Sun Ripened Pineapple Delight, House salad of escarole and oakleaf lettuce, and vine ripened yellow tomatoes (with Florida orange dressing), Lobster Tail Royale (with garlic butter, paella rice and broccoli florets), which Vincent pronounced "Excellent!" Mary opted for the Rosemary Roasted Chicken (au jus, with pearl onions and polenta fingers) all exceptional. Desserts are great on RCI, and this meal was no exception: An Almond Meringue with Tutti Frutti or the soufflé from the main menu. Delicious! Service at the Captain's table was top notch by Asst. Maitre D' Apolo.
Every evening we had prompt service at our table for two, #423, in the Coppelia Dining Room. Head Waiter Christopher Renford kept a close eye on everything and our Waiter Koray Baysal was affable and quick. His Asst. Waiter Antonio Gordon has a good teacher and is learning the ropes.
Service all over the ship was excellent. We used Room Service for breakfast every morning and it was friendly, accurate and quick.
CABIN
We had booked stateroom #7600, but we received our third upgrade in thirty-three cruises to #1268, a Category B Suite, thanks to the friendly Chief Purser Jorge Lynch. It was lovely, and contributed to making this cruise unforgettable.
When entering on the left there is a full bath with double sink, tub/shower (granite, marble and tile abound) Look for a mosaic of the "Wind God." Next there is a desk/vanity, a queen size bed with nightstands in a drapery enclosed alcove and a large screen interactive TV.
When entering on the right there are four mirrored armoires, a full Bar Island with refrigerator, dining area, large coffee table, hide-a-bed sofa, lamp table and two upholstered barrel chairs. The far wall is windows to the oversized balcony and the sea. The draperies and linen in this room are quite nice: heavy woven brocades in blues and gold. There were three framed silk screens of cymbidium orchids and narcissus on the walls.
Page 4 > > Navigator of the Seas Cruise Review > >