Multigenerational travel: Why cruising Is the perfect vacation
Read my article on PBS Next Avenue that explores the growing popularity of multigenerational travel and describes some of the new offerings on various cruise lines.
Guest Post – The Butler Did It all…on Regent Seven Seas Voyager
On a cruise on the luxury Regent Seven Seas Voyager, the writers experience the pampered service of a trained butler.
American Cruise Lines: Navigating America’s inland waterways and rivers
Connecticut-based American Cruise Lines, the largest U.S. cruise company, targets the over-55 traveler.
Douglas Ward on cruising and cruise ships
Douglas Ward, the man who wrote the (Berlitz) book talks about cruising and cruise ships.
A French River Cruise through Burgundy and Provence
A French river cruise on Grand Circle many be one of the most enjoyable and economical ways to see Provence and Burgundy.
Cruising Italian-Style on the MSC Yacht Club
The Yacht Club, MSC Divina’s “ship within a ship,” is targeted to cruisers who prefer an intimate, small ship experience, without having to give up the amenities available on larger vessels.
Cheating Time on the Queen Mary 2
A transatlantic crossing on the Queen Mary 2 creates memories of a lifetime.
Crystal Symphony: Better Than Ever
Many luxury travelers are skeptical about taking cruise vacations. They associate cruises with mediocre, calorific buffet food; cramped, ill-designed cabins; hoards of people with lines at every turn; not being able to get off the beaten path; and being nickeled and dimed for extras. If you are cruise avoidant, a voyage on the Crystal Symphony will dispel any such misgivings.
Chef’s Tables: On Cruise Ships, Dining is Theater and Chefs are the Stars
As long buffet lines give way to more individualized dining experiences in smaller, specialty restaurants on ships, a growing number of cruise lines are adding chef’s tables as one more appetizing option. The term “chef’s table” suggests exclusivity — the ingredients, menu, setting, and intimacy of small group dining — as well as the expectation of doting attention from the chef and servers.