A cruise ship expert has revealed he has a list of “buffet rules” and issued a warning to other travellers about eating on ships. 

In the latest video on his Tips for Travellers YouTube channel, cruise ship expert, Gary Bembridge explained that he has developed the rules over his time travelling and they determine whether or not he eats in the buffet, how he uses it if he does and what he will and won’t eat in there. 

The expert explained that, on his most recent cruise aboard the Cunard Queen Anne, he never ate in the buffet restaurant but on another Holland America cruise he ate lunch there every day. 

He went on to say that on his Royal Carribean Symphony of the Seas cruise he ate “pretty much” all of his meals there. In the video he explained to fellow travellers how he makes his rules. 

Don’t use on embarkation

Gary said that he noticed that other experienced cruisers never go to the buffet “at the wrong time”. He said that the guests choose “really carefully” when they do and don’t use the buffet.

He said: “For a start, smart cruisers generally don’t go to the buffet for embarkation day lunch. Not only is it busy, but there are better options and things that can help you get ahead of the crowds by not eating there.

“There are always better alternatives that are less busy and offer in fact an elevated dining experience. The main dining room, if it’s open, is one. As well as having a calmer atmosphere and a good menu there are several key things that you should do while there on embarkation day to get ahead of the crowds on setting up a better dining experience for your entire cruise.”

Use the main dining room

Gary says that, if you have loyalty status, cruisers should check to see if there is a special main dining room lunch and menu exclusively for you.

“Smart cruises mostly go to the main dining room for embarkation day lunch instead of the buffet for two other key reasons. First of all, to make sure they have a great table if they’re on fixed dining.

“The other reason is to get food allergy requirements sorted. The main dining room maître d’ is normally the person handling this and the one you have to speak to at some time.

“It’s really important to do this because the buffet restaurant could be riskier for passengers with dietary issues. The maître d is there to assist and advise on how to handle all of this so seeing them early on is really important.”

Avoid peak times

Gary said that his third rule that smart cruisers adhere to is to avoid other peak times at the buffet because it can get hectic and hard to find tables.

He said: “For breakfast that is usually about an hour before the ship gets into port because people want to eat before a port in for excursions or heading out exploring.

“If open, I always use the main dining room, it’s quieter, it’s less frantic, or if not I order room service. Lunch peaks between 12.30 and 1.30pm when excursions tend to arrive back or people self exploring return to the ship to have lunch.

“In the evenings, I often eat in the buffet to get more of my evenings on board. Eating in the buffet can take as little as 15 minutes but the main dining room is going to take 75 to 90 minutes.”