Celebrity’s Millennium plies the Mediterranean with an emphasis on service and satisfaction

And Then Some Saturday Essay
Celebrity’s Millennium plies the Mediterranean with an emphasis on service and satisfaction
by Richard L. Weaver II

Counting our cruise of the great rivers of Europe (clearly not an ocean cruise), this was our eighth. We had two full weeks, and we visited five countries (Spain, France, Italy, Greece, and Turkey). This cruise was what Celebrity called its “Classic Mediterranean Cruise.”

We were on board early in Barcelona, Spain, to do three things: 1) check on the availability of a shore excursion we were unable to book online, 2) make certain we had a table for two at the main (early) dinner seating, and 3) have lunch while waiting for our room to become available. It all worked out, and we had a surprise waiting for us as well.

While waiting in the Rendezvous Lounge to see the Assistant Maitre D’, we realized we had seen him before. Zafer Colak, from Turkey, was on the Zenith (a previous Celebrity ship) for our two-week cruise of the Southern Caribbean out of Jacksonville, Florida. He checked our table assignment on his computer and assured us it was a table-for-two. We had previously been assigned a table for six, but we had changed it.

Zafer, however, went well beyond his duty. He looked closely at his computer monitor, and (because he knew us from a previous cruise) he gave us a new, better table for two — the “Honeymoon Table” — which had a large porthole and was located in his section of the dining room.

Every night at dinner, we would sit and watch the sun go down, ships coming and going from the local harbor, lights along the shoreline, departure from the port, or just the calm, soothing waters of the Mediterranean. Every night, too, we had an opportunity to thank Zafer for his kindness — proof, once again, that who you know makes a difference. He dropped by to chat, kept an eye on us, and once as we were leaving the dining room, introduced us to his recently acquired mother-in-law, whom he admired greatly.

Now I don’t want to suggest we were getting preferential treatment because I know that all Celebrity guests have the same kindnesses demonstrated on a continuing basis, but our waiter, Catalin Dumitrescu from Romania, and his assistant, Everton Curtis, from Jamaica (but who spends most of his time in New York City), went out of their way — just as Zafer did — to make certain our voyage was enjoyable and rewarding — service and satisfaction.

The examples I offer here are not extraordinary, but they show what can be expected as a dining experience at sea. The waiters learned quickly that we enjoyed eating, but also that we liked to leave, rather than linger, when we had completed our dinner. The tables around us seated 10, 10, and 8, and all the Koreans at these tables took more time to eat and drink. Our pace was faster so our waiters made certain our courses came more quickly than those at the tables close by, and we were able to finish and leave before them.

My wife liked cranberry juice with her dinner, and I enjoyed the French bread, so every night there was a glass of cranberry juice, and the breadbasket was filled only with the French bread I ate and the bread sticks my wife enjoyed. For dessert my wife and I ordered that evening’s special sorbet, and then we split a second dessert which was carefully placed at the center of the table between us with additional utensils for each of us as well.

Zafer, Catalin, and Everton all greeted us as we entered the restaurant and made certain they were there to say goodbye when we left. All members of the ship's crew would openly greet passengers. When any of them were asked how they were, their response was always a cheery and effervescent, “Excellent!”

I want to assure readers of this essay that I am not naive with respect to the way my wife and I were treated. A substantial portion of the salary of the assistant maitre d’, waiter, and assistant waiter (in addition to the stateroom attendant, and assistant chief housekeeper, I might add) comes from the pockets of travelers. According to the “Millennium—Onboard Gratuity Form,” our assistant maitre d’ received $.75 ($1.50 for two) per day, our waiter received $3.50 per day ($7.00 for two), and our assistant waiter received $2.00 ($4.00 for two) per day. If we combine these costs (including our stateroom attendant and assistant chief housekeeper) we gave $10.25 (or $20.50 for two) per day for tips. For a two-week voyage, this came to $287.00 for the two of us. More can be given if passengers desire.

The purpose of this essay is not to complain, however, it is to point out to those who have not cruised, that this is an expense that needs to be budgeted-in when booking a cruise. Also, it offers an explanation for some of the outstanding service and satisfaction, but I have never sensed that any of the service we have received was performed with an ulterior motive. In all cases I have found ship crew and staff members — no matter their rank or position — willing to do anything to provide both service and satisfaction. Cruise lines know, of course, that this is one item factored in when people make a decision to schedule another cruise.

My wife and I enjoyed a wonderful and rewarding cruise on board Celebrity’s ship, Millennium, and the wait staff there were truly representative of all those on our previous cruises. It makes no difference whether you are in the ship’s dining room or any other place on board, the wait staff aims to please. Everyone from the officers down to the workers who paint, clean, and polish will go out of their way, in every way they can, to assure a pleasant, rewarding, and successful cruising experience. Does it make a difference? When we first began cruising seven years ago, we never thought of ourselves as people who would like it, yet this is our eighth time! Something “right” has to be happening! My conclusion is that the service and satisfaction pays off; it just keeps bringing us back. A special thank you to Zafer, Catalin, and Everton!

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