Cruise Jargon Buster
Aft
Towards the back, rear or stern of a ship
Alternative Dinning
A restaurant other than the main dining room. In most cases it is necessary to make a reservation and an extra charge may apply to cover gratuities.
Anchorage Port
A port in which a ship cannot berth either because there is no quay or the dock is too small to accommodate the ship. The ship will normally drop anchor and passengers will travel ashore in small boats called 'tenders'.
Berth
Dock, pier or quay. Also means 'bed' onboard ship.
Boarding Pass
Issued to passengers at check-in as a form of identification. This pass allows you to reboard throughout the cruise. Often in the form of a plastic card it also allows you to purchase on-board items.
Bow
The forward- most part of the ship.
Bridge
Where the ship's officers navigate.
Cabins
Simply types of accommodation - they vary from an 'inside' cabin with no window to an 'outside' cabin with a window or porthole to 'outside with balcony' or even a suite. Normally the higher the deck - the better the cabin and the higher the price.
Cashless System
Cash is not normally required for onboard expenses. All costs are normally billed to your credit card for payment the final morning of your cruise.
Casual Dress
Often means that men need not where a jacket or tie but may where a sports shirt. Woman may wear trousers, skirt or informal dress.
Children Rating
A rating given to show how child friendly your cruise line is:
'Children Welcome', 'Children Accepted', 'Unsuitable for Children'.
Convertible Lower Beds
Either two single beds that can convert to a double (usually king-size) or a single bed that converts to a settee.
Galley
The ship's kitchen.
Gangplank/Gangway
Narrow walk way, generally with a non-slip surface for boarding the ship.
Gross Registered Ton
A measure of the ship's volume. The measure is equal to 100 cubic feet of enclosed space.
Hull
The frame and body of the ship, exclusive of masts or superstructure.
Interactive TV
Available through the cabin's TV set, to order films, buy shore excursions, write e-mails, reserve a table for dinner, check onboard ship account status.
Knot
Primary unit of speed, equal to one nautical mph (=1.15 mph on land)
Muster Station
Onboard assembly point in the event of an emergency. Normally during the first few hours of a cruise an emergency drill will take place.
Open Seating
Allows passengers to choose to dine outside of normal set mealtimes. Often the preserve of up market cruises, it is now being offered on mid-market ships.
Owners Suite
Originally designated for the owners and their guests, this is often the best suite onboard.
Port side
The left side of the ship when facing forward towards the bow.
Passenger Crew Ratio
Often used as a gauge to measure what the service levels might be onboard a ship. Given as the number of passengers per crew member. A level of 1.5 would indicate a high level of service where as the average is normally 2.5
Passenger Space Ratio
Used as a measurement of how much space is available per passenger. The greater the passenger space ratio, the more open the ship will feel.
Below 20 = Poor
20 - 30 = Average
30 - 40 = Good
40 - 50 = Very Good
Above 50 = Excellent
Ships Rating
Descriptive terms used to understand the quality of cruise line:
Budget - older ships offering value for money.
Standard - older ships providing above average food and service.
Superior - mostly new ships offering fair sized accommodation, good food and service
Premier - High class ships with more space and better service.
Luxury - Excellent cuisine, personal service in spacious and elegant surroundings.
Ship Size
Measurement based on the ships tonnage:
10,000 - Very small
25,000 - Small, approx 1000 passengers
60,000 - Medium, approx 2000 passengers
80,000 - Large, approx 2500 passengers
100,000+ - Huge, approx 3000+ passengers
Starboard
The right side of the ship when facing forward.
Stern
The rear of the ship
Still confused? Why not call our specialist cruise staff who will answer all you need to know.
|
