After five days in the Caribbean as a minority to 1,000 passengers from the United Kingdom, I can report that we all got along well on the cruise ship Balmoral.
This was not a scientific survey among passengers, who were mostly older adults. But I did chat with dozens of folks from the UK, and some of the 300 North Americans who had been enticed aboard by a program of big band music. All had an upbeat attitude.
Of course, it was easier for the Brits, who are accustomed to traveling on ships operated by Fred. Olsen Cruise Lines with a decidely British atmosphere, attitude and cuisine.
The UK passengers hardly were inconvenienced by the occasional dollops of Americanism that Fred. Olsen added to the Balmoral in anticipation of its first group of guests from the U.S. side of the Atlantic -- ice buckets in the cabins, ice tea served in the afternoon. You would think that Americans are unable to travel without ice, which is true.
The Balmoral, a newly refurbished and lengthened ship bought from Norwegian Cruise Line, is the first Fred. Olsen vessel to be based in the United States -- though only for four cruises out of Miami in March and April. Next fall, Fred. Olsen will be back in Miami for the season.
For North Americans, the Balmoral is a change from the typical cruise ship that heads into the Caribbean from Miami.
You won't hear the cha-ching of slot machines from the casino, because there is no casino, only two gambling tables in a quiet lounge, right.
Don't look for a burger bar or pizza station.
And bring your tux (or rent one aboard) for the weekly formal nights, because even though you can get away with wearing a dark suit, you will be in the small minority if you wear one.
But don't worry about the cultural clashes or the food.
I found everyone, passengers and staff, in good humor, and I never ate a mediocre meal in Balmoral's three dining rooms, each with views of the ocean.
The best views are from the Spey restaurant on deck 10, above.
My toughest task was obtaining eggs over easy for breakfast -- a work in progress.
The British prefer eggs sunny side up, and half a dozen or more stared at me from a serving pan my first morning in the buffet line. When I asked a cook behind the counter for eggs over easy, he reached into the pan, turned the eggs over and plopped them on my plate.
The second day, the cook, at my direction, put two eggs back on the grill to turn them, which resulted in eggs over hard.
The third day, I asked the same cook to make me two eggs from scratch, over easy, but he apparently decided that easy meant undercooked, which I realized when I sat down to eat.
On the fourth day, with a little more instruction, the cook mastered eggs over easy. We both smiled in satisfaction. On such simple accomplishments are international relationships cemented.
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Molyneaux is editor of TravelMavens.net. CLICK for articles on cruising, Florida, Europe, adventure and travel gear and gadgets.
To learn more about the history of the ship that is now Balmoral, read Peter Knego's MidShipCentury blog.
