Crew Gratitude

Former Carnival president Bob Dickinson resisted the introduction of restaurant-style seating in the line's dining rooms because he felt the relationship that develops between passengers and their waiter as well as other crew members, such as the stateroom steward whom you interact with regularly, is very important to customer satisfaction.

Today, Bob is in retirement and restaurant-style seating in the dining room has to co-exist with flexible seating, but passengers still develop relationships with the crew members, and Carnival has different type of gratuity system than it used to be where you put cash in an envelope and hand it to your waiter, but something hasn't changed. Crew members still value their customers and appreciate the gratuities.

The complete story appeared in the July 18 issue of Cruise News Daily.