I remember last year I had so many questions and could find so little information about what it was all about. Please feel free to ask questions on the blog posts and I will answer them to the best of my knowledge *okie thinks that might not be good since she has limited brain activity most of the time*.
For now I thought I would post some of the basic information about this years cruise. This years cruise is a Western Carribbean and the cruise line is Royal Carribbean and the ship is Mariner of the Seas. The ship will be departing on April 1st and returning to port on April 8th.
The Itinerary is as follows
April 1 - Depart Galveston, Tx at 4:30 pm
April 2 - Cruising (Cricut classes will be on this day)
April 3 - Cozumel, Mexico Arrive at 7 am and depart at 4pm, ship docked
April 4 - George Town, Grand Cayman arrive 10 am depart 6pm, ship tendered (gotta ride a little boat to shore)
April 5 - Falmouth, Jamaica Arrive 8 am depart 5pm, ship docked
April 6 - Cruising (Cricut classes will be on this day)
April 7 - Cruising (Cricut classes will be on this day)
*Inside cabin - $639 based on double occupancy, add a third person for $379 each (no option for a 4th person at this time). This cabin is approximately 158 sq feet.
*Outside cabin (window that doesn't open) - $809 based on double occupancy, add a third or 4th person for $409 each. This cabin is approximately 161 sq feet.
*Veranda (cool little balcony) $959 based on double occupancy, add a third or 4th person for $469 each. This cabin is approximately 190 square feet. I believe the balcony is about 40 square feet. I will have to check for sure.
Each person will be charged an additional $95 in taxes. The gratuities (what is paid to the cabin stewards, wait staff etc) is $82 for each person. This is not optional, you will be charged. Tipping your cabin stewards individually is up to you. Karen and I left each one of our stewards an extra $20 each on the night stand because they were so fabulous in taking care of our needs.
Airport/Ship transfers are $77 round trip of flying into Hobby and $82 round trip if flying into Houston Intercontinental. This will provide your transportation from the airport to the ship and then from the ship to the airport.
Dining is included in the price, however there are a few specialty restaurants available where you are charged and extra $15-$25 per person if you would like a more intimate specialty dining experience.
The deposit for the cruise is $250 and the final payment is due by January 13th. You can cancel without penalty before final payment. Since the drawing isn't until January 31st for the winners of this years Cricut Cruise I am not sure how that would work if you won but I will be asking that information and posting later. Payments by credit card and check are accepted.
They do have Travel Insurance available and the prices range from $79-$160 per person. There are several reasons for the variation in prices and you can obtain that information when you call to book if this is something you are interested in. I know some of the issues covered are medical problems, if you miss the boat *okie thinks she has missed a lot of boats in her life*, cancellation.
I will be posting a little more official information when I talk to Toby on Monday. For some reason people in Utah have a hard time understanding my Okie accent and she didn't get my email address right again *okie still isn't sure why people have a hard time understanding her when she understands herself quite well*.
If you would like to find out the information or start booking your cruise please contact the person below:
Cruise & Travel Masters
CONTACT: TOBY NASH
801-268-4470 or 800-264-0557
M-F 8:30am-5:30pm MST
Airfare is NOT included in the price but Toby can help you book that as well if you prefer.
Now about the Cricut classes -
Those will be purchased through Cricut.com and the information for those have not been posted yet. They will be a separate charge from the cruise itself. I don't have the information on the specifics of the instructors or projects yet but will be posting as soon as I get the information.