Serenade of the Seas Expert Review

Serenade of the Seas is the third Radiance-class ship in Royal Caribbean’s fleet. The 90,090-ton, 2,100-passenger vessel fits just within Panamax measurements (with one foot on either side to spare), which means it, like Radiance, Brilliance and Jewel of the Seas, has maximum geographic flexibility and can sail to and from just about any region.

That flexibility extends to the onboard milieu. Serenade of the Seas’ greatest strength is that it offers plenty of options, from dining to entertainment, and yet remains a mid-sized ship. It’s a good choice for a wide range of traveler — including families, singles, couples and groups.

Royal Caribbean carries through this ship the Radiance-class’ most interesting distinction is the nearly three acres of exterior glass employed in its design — including glass elevators with ocean views — that incorporates the outdoors, beautifully, onboard.

The effect is simply dazzling — and there are remarkable views from nearly every public room. The decorating scheme itself emphasizes elegance, grace, and beauty, and creates quite a harmonious environment. The ship is very easy to navigate, with indoor public rooms concentrated on decks five and six and more-active areas — sports deck, pools, spa, fitness center — on decks 11 and 12.
Serenade of the Seas Fellow Passengers
While passengers onboard will vary based on itinerary and time of year, Serenade of the Seas has captured a wide ranging passenger demographic (older in non-school holiday periods, more families during winter and summer holidays).

The ship’s appeal is, like its other Radiance class counterparts, is its size. It’s new enough to feature contemporary amenities (like balconies and alternative restaurants) and yet — not so huge as Voyager class vessels.
Serenade of the Seas Dress Code
The dress code onboard is cruise casual – you’ll see some jeans onboard after shore excursions or in the casinos later at night, but khakis and capris are fairly standard attire. Expect a formal night and at least one “smart casual” dinner, which means business formal, thought not quite black tie (think dress slacks and nice sweaters). Only a handful of men wore tuxedos on formal night, and the majority of women passed on the full-length gowns in favor of shorter cocktail dresses.
Serenade of the Seas Gratuity
Royal Caribbean recommends $3.75 per person, per day to the dining room waiter; $5 per person, per day to the cabin steward (or $7.25 if you’re in a suite); $0.75 per person, per day to the headwaiter; and $2.15 per person, per day to the assistant waiter. This totals $11.65 for those in standard cabins and $13.90 for those in suites. Gratuities can be pre-paid in advance (and must be if you opt for flexible dining), added to your onboard bill or paid in cash at the end of the cruise. A 15 percent gratuity is automatically added to bar tabs.

Marketing Your Online Press Room: Professor Sreenath Sreenivasan

How to Develop and Revitalize Your Brand:

Don McEachern, President, North Star Destination Strategies. McEachern, North Star’s CEO, has been building brands for more than 20 years. He has worked for multi-national ad agencies such as D’Arcy Masius Benton & Boles and Gold Greenless and Trott as well as nationally recognized creative shops that include Babbit & Reiman. McEachern now concentrates his efforts leading communities through North Star’s BrandPrint program. By combining research, strategy and creativity, communities not only discover their optimum brand positioning, but also how to best leverage their equity in that brand through initiatives and communications to positively influence visitors, residents and business. Through this process, McEachern has pulled together over 40 communities in 18 different states making North Star the recognized leader in Community Branding.

Craig Rydin, Chairman and CEO, Yankee Candle Company. Prior to joining Yankee Candle in 2001, Mr. Rydin was the President of the Away From Home food services division of Campbell Soup Company, a position he held from 1998 to 2001. From 1996 to 1998, Mr. Rydin served as the President of the Godiva Chocolatiers division of Campbell. Prior to Godiva, Mr. Rydin held a number of senior management positions at Pepperidge Farm, Inc., also a part of Campbell. Mr. Rydin also serves on the board of directors of Priceline.com.

Lessons The Tourism Industry Can Learn from Hurricane Katrina: Dr. Peter E. Tarlow is an expert specializing in the impact of crime and terrorism on the tourism industry, event risk management, and in tourism and economic development. Tarlow earned his Ph.D. in sociology from Texas A&M University. He also holds degrees in history, in Spanish and Hebrew literatures, and in psychotherapy. Since 1990, Tarlow has been teaching courses on tourism, crime & terrorism to police forces and security and tourism professionals throughout the world. Tarlow is a founder and president of Tourism & More Inc. (T&M). He currently is the executive director of the Texas Chapter of the Travel and Tourism Research Association (TTRA).

Interpretation: Cultural and Heritage Program Development: Tim Merriman, Executive Director, National Association for Interpretation (NAI). Tim’s career started as Environmental Programs Director at Southern Illinois University’s Touch of Nature near Carbondale, Illinois, from 1969 to 1972. Following that he was a Ranger/Interpreter at Giant City State Park in southern Illinois from 1972 to 1980. From 1980 to 1993 he was Executive Director of The Greenway and Nature Center of Pueblo in Colorado. He has also worked as Director of Conservation for Bat Conservation International (BCI) in Austin, Texas, and served as Manager of Research and Innovations at Tennessee Valley Authority’s Land Between the Lakes National Recreation Area in Kentucky. Tim has published more than 100 articles and papers in the areas of interpretation, environmental education, fundraising, nonprofit organizational management, and natural history. He is co-author of two books, Personal Interpretation: Connecting your Audience to Heritage Resources and Managing Interpretive Sites.

International Marketing: panelists to be confirmed

Restaurant Special Deals

First Course
Choice of Butternut Bisque or Herbed Clam Chowder

Second Course
Shrimp Cocktail with Bloody Mary Cocktail Sauce
— Or —
Yukon Gold Potato Letkes with Sun-dried Tomato Tapenade and Fresh Mozzarella

— Or —

Smoked Salmon with capers and sour cream

Third Course

Village Inn Salad
Toasted walnuts on a bed of mixed greens with grapes, gorgonzola and walnut-citrus vinaigrette

Main Course
Chicken Felix, stuffed with lobster, gorgonzola, spinach and basil, topped with hollandaise sauce, served with mushroom risotto cakes and seasonal vegetables
— Or —
Breast of Duck with Blook-Orange-Earl grey Tea Sauce, served with sweet potato latkes and seasonal vegetables
— Or —
Pistachio-encrusted Tenderloin of Beef, served with cheesy mashed potatoes and seasonal vegetables
— Or —
Pan-seared Salmon with Tropical Fruit Salsa, served with mushroom risotto cakes and seasonal vegetables
Dinner includes fresh baked rolls, coffee, sparkling wine toast and a selection of desserts.
$120 per couple Price does not include beverages, meals’ tax, or gratuities

Customer Reviews, Tourist Recommendation and Good Feedback

We know you will enjoy your stay with us. Here are just a few of our guests’ comments about their stay:

Just spent our first anniversary at your wonderful inn. The staff were very pleasant and helpful. The room, #8, an
upgrade, was comfortable and cozy with the fireplace. We arrived at about 1:30pm on December 12. The car stayed parked until we checked out the next day. The tavern served a great lunch and was enjoyable for an after dinner drink with fine music. We enjoyed the small dining room. The food was a delight. Thank you for a memorable weekend.

LC, Portland, OR

Enjoyed our first stay here over 10 years ago and have returned many times.
EFD, Athol, MA

The Village Inn was a very comfortable place: quaint & elegant without being stuffy. A good value.
Ida R.B.Haledon, NJ

Excellent, superb food. Absolutely amazing! Truly wonderful.
AH New York , NY

The best kept secret in the Berkshires. Outstanding food and service.
P & S, Brockton , MA

Excellent experience!
JS, Basking Ridge, NJ

We would like to send a heartfelt thank you for hospitality at the inn. Everyone is courteous and friendly. It makes our stay in Lenox a relaxing one. We will definitely be back!
CH & KG Jamaica Plain , MA

[We] so much appreciated all your kindness and generous hospitality these past two weeks. We thoroughly enjoyed your company and you gave us a memorable introduction to the Berkshires. We came away planning a return visit before we even reached the turnpike…The [Village] Inn exudes good taste and a most welcoming feeling which is a true reflection of its hosts and all aboard!
Mr. and Mrs. J.G., Guildford , Surrey , UK

We want to tell you how much we appreciated our “One Night” stay with you. Everything was perfect and you are to be congratulated for the excellence of your accommodations and your food. We hope to visit again soon.
Mr. and Mrs. F.S., Painesville , Ohio

Never, in all my seventy years (a good proportion of it spent traveling) have I experienced such excellent, honest and caring service. Many thanks, God bless you, and do keep it up!
G. P., Brandford , Ontario , Canada

From the moment we entered The Village Inn in Lenox until we left, we were treated to a weekend of pure contentment and joy by the staff … Unique combinations of flavors and perfect delicate sauces transformed beef, lamb and seafood into special epicurean delights … Breakfast was just as pleasurable. Raspberry oatcakes were outstanding … Food is not everything, though. Ambiance is, and there was plenty of that also … Kudos to The Village Inn … We shall carry fond memories of our weekend with us always … Yes, Lenox, you have a gem that really sparkled for us!
K. & S. B., Fairport , New York