Saturday, March 26th – Our 6th and final day at sea
Up about 5:00. Oops! It’s really 6:00. This wasn’t a day we set the clocks back. That’s happens after we go to bed on Saturday night.
The weather was gale force 9 last night. The Beaufort scale goes up to 12. We felt a rocking when we were in bed, but it wasn’t bad. On the QM2, you don’t really feel the motion of the ocean up to force 7, but it’s noticeable above that level. No gym this morning. The gym is located far forward, near the bow. You would notice movement there.
Our breakfast order was delivered at 7:00. We chose oatmeal with honey this morning.
At 9:00 we met up with our traveling companion for breakfast in the Britannia dining room. Yes, it’s our second breakfast. For me, it’s a smoothie and stewed fruit.
At 10:00 I met with the head chef. I wanted to learn the difference between menus in the Queens Grill, Britannia and Princess Grill dining rooms. I learned a lot. That will be covered in a future article.
At 10:30 I attended my last quiz of the voyage. There’s lots to do today including packing and getting our third Covid test.
At 11:00 I had time for a short nap in the sun by the covered Pavilion pool area. This led into lunch at noon in the dining room. Once again, we had a window table. We are nearing the US coast and can see cargo ships on the horizon.
Lunch was good. I started with the artichoke soup, then tapenade and ordered sea bass as my main course. It will be difficult slipping back into normal life after we dock on Sunday. As an FYI, at a recent lunch in Manhattan, sea bass as a lunch entree cost about $41 per person.
Following lunch we got our packing started. We can put our luggage out anytime between 5:00 and 11:00 PM. Our disembarkation time is shortly after 8:00 AM. That’s one of the reasons we parked the car at the pier.
At 3:00 we returned to the Queens Room for the third round of Covid testing on this trip. All testing is complimentary.
At 5:15 I headed off to the Catholic Mass held onboard. Jane and our friend will be having wine and tea sandwiches in the cabin in the meantime.
We met up by the elevator at 6:00 PM for our last dinner before disembarking in New York. We arrive about 6:30 AM and our assigned group leaves the ship at 8:20 AM.
We visited the Purser’s office and got a handful of while envelopes. We believe in personally tipping the dining room and cabin staff beyond the gratuity that is added to your cabin account statement. These people work hard. The pandemic lockdown kept them at home, not at sea where they earn their living. The money makes a difference in their lives. From another point of view, it’s an investment in the future. We sail on Cunard often. We know our paths will cross again.
Tonight I started with the goat cheese tart. It was excellent. This was followed by duck consommé and sliced roast beef. Planning ahead, I asked for three spoonfuls of the horseradish sauce and then ordered some additional slices of the beef when I finished my first slices. I chose the cheese platter for dessert.
After distributing our white envelopes and saying goodbye to the dining room staff, we headed back to our cabin. We need to get the luggage out tonight. Fortunately we get an extra hour of sleep tonight. The plan is to meet for breakfast at 7:00 AM and leave the ship shortly after 8:00.
- The small toiletries like q-tips, cotton balls and individual bars of soap aren’t in the cabins. I think it’s a Covid precaution.
- A guest remarked there is no passenger talent show or passengers singing in chorus. My guess is large group gatherings are minimized at this point.
- At the Catholic Mass there is no distribution of Communion. This is likely a Covid safety measure.
Cover photo: entrance to Britannia dining room. courtesy Bryce Sanders
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