In the morning we wandered around the ship and had a
late'ish breakfast and noticed that the plate warmer in the buffet area was not
on and so if you had a hot breakfast collecting your scrambled eggs etc they
got cold pretty quickly. Went back in the cabin and there was a message to call the
Executive Chef and although I called about four or five times during the day we could
not reach him.
We arrived in Monaco just before lunch with the weather
being poor with grey clouds and light rain but in the afternoon we walked
around the town, which was closed as it was a Sunday but did find the railways
station and checked on trains to Nice as we planned to spend the day there
tomorrow.
Part the way through the dinner the Executive Chef
appeared on the scene glowing with pleasure with what had been arranged and talking
to arriving guests and so I approached him and introduced myself and he started
to apologise for the cold food etc from the previous night and I said fine, but tonight’s food is also just as cool. He looked surprised at my comments about the rice and curry's etc with a low temp and he said he would check on it. I watched him for about the
next forty five minutes and there was no obvious action and so I tackled him
again when leaving the restaurant. He said he had been away to make some changes and
I said he had not left the restaurant in the last forty minutes and nothing had
changed. I then said, just try the temperature of this pork and picked up a bit which
was ready for serving in my fingers and it was cool, he looked at the Chinese
staff and asked him for a bit from the very top of the joint which was near the
hot light to keep it warm, and yes it was hot only they were cutting the meat
in advance and it would then get cold before being served. I was very pissed
off with him and let him know it and then stormed off.Not a good way to end the evening
