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The Good: The Oasis has some great speciality venues. The Italian, family style, place was some of the best food and service we had ever experienced on any cruise. The technology in the ship was a leap forward. No more guessing what deck to head to on port days with the gangway button, and that was nice. The best new thing on the Oasis is the item they have the largest problem letting guest know about, the thermometer that shows how full restaurants are. That is on the touch screens around the ship and on the TV in the stateroom. Knowledge about that item would have saved a lot of frustration the first two days on board. Being a car guy, I enjoyed the 1936 Auburn on deck 5 as well. If you are a drinker, the bartenders in all areas had VERY heavy hands. The fitness center was amazing. State of the art cardio gear and lots of machines of all types. The running track on deck 5 was the best area to run on any ship I have ever even heard of. I had the best haircut at the Spa. It was stylish and well done, and my hair is not the easiest in the world to cut well. Normally we never see the head waiter at dinner other then him walking around talking. On the Oasis, our head waiter was working just as hard as the rest of the staff running food and pouring wine. He was amazing and made our dinners enjoyable. The waiter and assistant waiter worked very hard as well, but I just have never seen a head waiter actually work just as hard as the rest of the staff. The Bad: 6,000 people trying to eat lunch at about the same time is simply disaster. On the Nassau port day, we returned to the ship and changed just in time for the dining room to be closed. That showed us what happens when a thousand or so people all try to eat in the Windjammer at the same time. If you get your food first and then look for a table, your food will be ice cold when you finally give up and sit on the floor or just toss it all away in disgust. My party ended up in the Park Cafe with pre-packaged food and my wife had a soggy wrap that she tossed most of out. My wife had a great conversation with the head of food and beverage, and they seem eager to solve this challenge, but I just think the logistics of the ship don't support the number of people. So long spontaneity in cruising! If you have a bad show (our water based show had the media computer crash many times) you can't just catch it another night. Reservations are a must, and without them, good luck. Gone is the sitting at dinner and thinking, "lets see the comedy act tonight". You have to plan out every show and event in advance to get tickets. What? You want to see the water? Other ships I have been on have had nice places to relax in a chair and read a book on decks other then the pool deck. The Oasis took almost every square inch of the outside of the ship and turned them into cabins. Personal touch. There is just no way the staff will get to know the guest enough to add that personal touch. Even the staff seemed to miss this aspect of the smaller ships. The staff in the Diamond events seemed to open up and let us know they don't even know the rest of the co-workers they work with to any degree like on smaller ships. Due to this, we met a total of zero people in the diamond nightly event in the Blaze that said they will be returning to the Oasis. For the Flagship, does this mean Royal is going for the big city of cruise lines and not the personal service, intimate based experience? Can't have it both ways, and one has a higher profit margin. No Sommelier. We never saw a single one. We paid 14 bucks and change each for a wine tasting in Vintages that had 4 glasses, and one was a Beringer White Zen. When the fool running the event wants me to put a 5 dollar bottle of kool aid and try to tell him what I taste, I was not happy. The rest of the wines were not much better and we refused to ever go back to Vintages after that. If the staff there doesn't know anything about wine, how are we to take suggestions seriously? To get the bad taste out of my mouth, I went to one of the bars and asked for a glass of Zinfindel, and he didn't know there were non-pink versions of the wine. They need a Sommelier on the Oasis running tastings in Vintages.

Oasis of the Beta Test

Oasis of the Seas Cruise Review by SSpence

Trip Details
The Good: The Oasis has some great speciality venues. The Italian, family style, place was some of the best food and service we had ever experienced on any cruise.
The technology in the ship was a leap forward. No more guessing what deck to head to on port days with the gangway button, and that was nice. The best new thing on the Oasis is the item they have the largest problem letting guest know about, the thermometer that shows how full restaurants are. That is on the touch screens around the ship and on the TV in the stateroom. Knowledge about that item would have saved a lot of frustration the first two days on board. Being a car guy, I enjoyed the 1936 Auburn on deck 5 as well. If you are a drinker, the bartenders in all areas had VERY heavy hands.
The fitness center was amazing. State of the art cardio gear and lots of machines of all types. The running track on deck 5 was the best area to run on any ship I have ever even heard of.
I had the best haircut at the Spa. It was stylish and well done, and my hair is not the easiest in the world to cut well.
Normally we never see the head waiter at dinner other then him walking around talking. On the Oasis, our head waiter was working just as hard as the rest of the staff running food and pouring wine. He was amazing and made our dinners enjoyable. The waiter and assistant waiter worked very hard as well, but I just have never seen a head waiter actually work just as hard as the rest of the staff.
The Bad:
6,000 people trying to eat lunch at about the same time is simply disaster. On the Nassau port day, we returned to the ship and changed just in time for the dining room to be closed. That showed us what happens when a thousand or so people all try to eat in the Windjammer at the same time. If you get your food first and then look for a table, your food will be ice cold when you finally give up and sit on the floor or just toss it all away in disgust. My party ended up in the Park Cafe with pre-packaged food and my wife had a soggy wrap that she tossed most of out. My wife had a great conversation with the head of food and beverage, and they seem eager to solve this challenge, but I just think the logistics of the ship don't support the number of people.
So long spontaneity in cruising! If you have a bad show (our water based show had the media computer crash many times) you can't just catch it another night. Reservations are a must, and without them, good luck. Gone is the sitting at dinner and thinking, "lets see the comedy act tonight". You have to plan out every show and event in advance to get tickets.
What? You want to see the water? Other ships I have been on have had nice places to relax in a chair and read a book on decks other then the pool deck. The Oasis took almost every square inch of the outside of the ship and turned them into cabins.
Personal touch. There is just no way the staff will get to know the guest enough to add that personal touch. Even the staff seemed to miss this aspect of the smaller ships. The staff in the Diamond events seemed to open up and let us know they don't even know the rest of the co-workers they work with to any degree like on smaller ships. Due to this, we met a total of zero people in the diamond nightly event in the Blaze that said they will be returning to the Oasis.
For the Flagship, does this mean Royal is going for the big city of cruise lines and not the personal service, intimate based experience? Can't have it both ways, and one has a higher profit margin.
No Sommelier. We never saw a single one. We paid 14 bucks and change each for a wine tasting in Vintages that had 4 glasses, and one was a Beringer White Zen. When the fool running the event wants me to put a 5 dollar bottle of kool aid and try to tell him what I taste, I was not happy. The rest of the wines were not much better and we refused to ever go back to Vintages after that. If the staff there doesn't know anything about wine, how are we to take suggestions seriously? To get the bad taste out of my mouth, I went to one of the bars and asked for a glass of Zinfindel, and he didn't know there were non-pink versions of the wine. They need a Sommelier on the Oasis running tastings in Vintages.
SSpence’s Full Rating Summary
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Cabin Review

Cabin 8404
Sliding doors on closet are noisey. You will hear your neighbors every time they open or close them. BAD Design!
Not enough storage, and the bed side tables should have drawers instead of shelves.

Flat screen TV was a nice space saving touch though.

Only two 110V outlets and they were together.
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Port & Shore Excursion Reviews