‘Choosing the right cruise can be tricky in today’s market’  

Douglas Ward first became interested in ships when as a young boy growing up in England, he would bike to nearby Southampton to watch some of the great ocean liners going out to sea. In 1965 he made his first transatlantic voyage. For nearly 20 years, he worked for nine different cruise lines in a number of roles, last as cruise director. About 25 years ago, he turned in his microphone for a pen and he began writing about cruising and cruise ships. This year marks the 20^th edition of Ocean Cruising & Cruise Ships 2005.

 Ward currently spends eight months of the year at sea and is committed to setting and helping to maintain the high standards of the cruise industry. He is president of the Maritime Evaluations Group, an independent international agency, that rates cruise lines worldwide. Recently, Ward met with ShipsandCruises’ PW Mooney onboard a cruise ship. Excerpts from their conversation:

How do you go about rating the cruise ships?

It’s all about detail. Certainly cleanliness, noise level, sound insulation, maintenance, hygiene, the cabins and bathrooms, the dining experience, service and hospitality all go into a rating of a vessel. In most of the new ships the insulation between cabins is not that good. But in a ship, say, of the class of the Europa, the insulation is quite good. Also, how the crew cares for the ships and the attention to detail is also considered. An example: you can’t find open sugar bowls on many ships today. It’s the usual packets. You will on European ships but not on most US ships.

Do you personally see all the ships you review every year?

No, not every year. When you have a ship like Voyager of the Seas or Coral Princess, the operation stays the same from year to year. But if the ship has undergone major changes to its physical facility or changes to service and dining products, then I go ahead and look at what has been done. Otherwise I know the ships quite well.

How many ships do you visit each year?

Between 40 and 70 vessels worldwide.

How do you go about assessing the vessels critiqued in your book?

The cruise ships go through a process whereby over 400 separate items are evaluated in 20 main sections. For the purposes of user-friendliness (and space), these are narrowed down to six major sections (Ship, Accommodation, Food, Service, Cruise: Other Aspects). Scores are created out of a possible 2,000 points (100 x 20 main sections).

Do you work alone in the vessel evaluations?

Although I have a small number of ship testers that work for the UK Maritime Evaluations Group Ltd., of which I am the president, I am the only one allowed to score each vessel. And I do have a managing editor in London and he is very good. He and I both proofread the manuscript. For the 2005 guide, we did a half million words in 48 hours, which is very good.

What is new about your book this year?

Well, we have a section called The Big 7 which shows how the big seven cruise lines score on cuisine and dining. The book also discusses what each line is like, what the cruise experience is all about, the décor on board, the cuisine served.

For example, many people don’t really know what is the difference between Celebrity and Royal Caribbean International. Well, with Royal Caribbean, passengers get plastic coffee mugs with wooden stirrers. With Celebrity you get china, silver teaspoons. What upsets me is that most travel writers don’t get into details and they tend to confuse the public more than anyone else. No disrespect meant, but in my book, I don’t have enough space to help people make the right choices.

How did the Oatmeal Factor come about?

The Oatmeal Factor came about as the result of a number of passenger comments about some sort of definition regarding the delivery of something as basic as a bowl of cereal. So I came up with oatmeal. It works beautifully. What I have done is to taken the four segments of the book—the standard, premium, the luxury, and then the utterly exclusive—and differentiate between them. And that is where the Oatmeal Factor comes in, where the simple presentation of oatmeal varies on different ships—from the supermarket variety dished out of a tureen into an inexpensive bowl on standard cruises to hot Scottish oatmeal presented on high-quality china with a selection of condiments, such as tahini or nutmeg.

Do you feel the cruise industry is reaching its saturation point with all the new ships coming out in the next three or four years?

Writers have been predicting saturation point for the cruise industry for the past 20 years. They have all been wrong! We still have some 30 ships currently being built that will debut in the next few years. And with the new SOLAS regulations, some ships will come out of service or be retired for age.

The cruise industry may have too many ships in certain markets, but I am of the opinion that it's more a question of under-demand rather than oversupply. I am also convinced that there's still room for more niche operators (more specific-language ships, spa ships, expedition ships).

What advice do you have for first-time cruisers in making the right choice of cruise ship?

To choose the right ship for the right reasons, read the Berlitz Ocean Cruising and Cruise Ships 2005, or do research on the Internet. But it's really advisable to book through a specialist cruise-booking agency, which should profile passengers and their lifestyles to the right ship, for the right reasons.

Why do you feel this book is so important for those planning a cruise?

As the cruise industry has expanded to serve a wider and larger market, the book has evolved as well. At one time, cruising was a luxurious pastime of the very rich; today it is accessible to everybody. As the market widens, the choices in ships and the variety of the level of services they provide expands. Making a choice for the right vacation becomes all the more tricky.

How do you envision the cruise industry in ten years time?

The cruise industry will continue to grow, although, out of the 70 or so ocean-going cruise companies presently operating, I am certain that some will not survive. What I see happening is better product differentiation and more personalizing of the onboard and shore excursion experiences. In ten years time, I expect people will take cruises to revitalize themselves more. Hopefully, cell phones will be banned and social manners and etiquette will improve.