People Have Questions

 Time to answer some questions that have been asked via texts, emails or comments to this blog.

Who cleaned up the mess of broken crockery after the party in Athens?

That was an interesting story. After the last dish was flung and the dust settled, the MC, or more likely owner, went around asking for male volunteers who wanted to compete for a prize. I heard him ask one man if he was a drinker. 

He lined up the seven volunteers across the dance floor area and told them to close their eyes. Helpers placed a push broom before each man with the handle leaning lightly on his chest. Now he had them open their eyes and explained that the man who did the best job of sweeping up the broken dishes would win a prize. 

The men all set about sweeping and soon the floor was clear. The MC again had them line up and a waiter brought a small metal glass of Ouzo for each of them. To a chorus of "Opa" the glasses were raised and the Ouzo drunk. It was a win-win situation, the broken shards were swept up and the sweepers content to have each won a prize. 

Can we bring flowers and produce back to the ship?

I haven't seen an official policy on this, but we brought back aboard almonds and grapes one day, more grapes, dried figs and Greek fruit candies another day. Yesterday we brought back some bottles of local olive oil. The operator of the X-Ray machine alerted another crewman who requested to be allowed to look in our bag. I told him no problem, that we had olive oil and water. He gave the bottles a cursory glance and waved us through. 

They do watch for alcohol though. It is well stated that alcohol from ashore is not allowed. If guests bring it back the crew will hold it in a secure location until final debarkation. They allow wine purchased ashore to be consumed but with a corkage fee of $35 per bottle, as I recall reading somewhere. Obviously, they are protecting one of their ancillary sources of income.

When does our cruise end?

Our cruise ends on the 24th in Athens.

Is the produce local that we see in the farmers markets?

As near as I can tell, a good portion of the produce is locally (on the Island of Kefalonia) grown. Now is prime season for grapes, melons and the plum family. I see those often along with what look like local strawberries and fresh figs. Greens, cabbages, broccoli and other members of the cole family are also plentiful. Zucchini, cucumbers and some of the tomatoes look to be locally grown, but some of the tomatoes are too prefect and must be from commercial growers somewhere. 

Have we had a problem with common colds or Covid?

So far we haven't had any problems with illness of any kind. I haven't heard of any aboard ship although I'm sure the ship's administration would try to keep such news under wraps, if possible. 

There are hand sanitizer dispensers in many locations throughout the ship and masks are required to be worn except while actively eating or drinking. Additional help might have been gained by prohibiting smoking in the bars and casino, which is a change from previous cruises. 

What do you do during a day at sea?

Iko and I keep it low key. I get up at 0530 or 0600 irrespective of the time zone, work on email and blog until 0800 or so when Iko is ready to go to breakfast. We usually go to the Lido Marketplace (buffet in the past, now "point and be served") although we sometimes go to the dining room.

Later we may go to a presentation about an upcoming port call or anything else that strikes our fancy. Or laze around the ship watching the ocean or people.

We usually go to coffee in the early afternoon. Perhaps play cards for awhile. Sometimes take a nap, usually in the room since it's too warm outside for napping. I like to get my walking in before dinner, although I sometimes walk after dinner.

We get ready and go to dinner at 1730. After that I work on a blog entry or we play cards. Then I do an hour or so of Japanese language study before going to bed around ten.

Slow and easy does it. We don't take in the many other events or happenings aboard ship. Here's what the daily handout for today looks like. It's in tri-fold form so is long and skinny as individual pages: