cruise tips

1. cruise ship money saving tips
2. Freighter and cargo voyages
3. Best voyages
4. Getting VIP treatment aboard ship

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After choosing several possible voyages, go to a few travel agents to see which can get you the best price. Surprisingly, these often vary because of the many promotional gimmicks of the cruise lines. Ask about cash rebates, free airfare to the port of departure, flat rates for inside and outside cabins, free passage for third and fourth persons. Frequently the steamship company itself can get you an even better deal.

There is no assurance that a ship scheduled to depart on a particular day will indeed leave that day. The first consideration of such ships is their cargo, and they will stay in port until they are completely loaded, even if that means waiting for weeks. The same holds true all along the route. You are protected on price, however. The longer the voyage, the lower the per diem costs.

• The costs are considerably lower than for other types of cruises. Everything is included in the price.
• Most ships carry only 8-12 passengers, so you have an excellent opportunity to get to know your fellow travelers. (However, you might travel with people you don't care for.)
• You get more port time than with regular ships.
• The quarters are usually first-rate. The food is simple and good. Larger ships sometimes have their own swimming pools.

When you make your reservation, you pay a deposit. The balance of the cost must be paid by a month before scheduled sailing time. Cancellations are refundable if the ship company is able to resell your space.

Although all freighter lines do have individuals who book trips directly, it is recommended that you work through a travel agency familiar with this type of ship. A travel agency can help you with the many documents to be filed. It often will charter an entire ship and hold all the bookable space, it can assist you in the event a refund is necessary. Travel agencies that specialize in freighter and cargo voyages are also well aware of the conditions on the various ships and can direct you to the one best suited to your own needs.

• Bergen Line, 405 Park Ave., New York, 10022
• Farrell Line, 1 Whitehall St., New York, 10004
• Ivaran Lines, 45 John St., New York 10004

• American Hawaii Cruises, 550 Kearny St., San Francisco, CA 94108, (415) 392-9400. The SS Independence and SS Constitution cruise the Hawaiian Islands, Incentive: Low round trip to Hawaii from mainland city. Accommodations at a Waikiki hotel for $100 / person.
• Carnival Cruises, 3655 NW 87th Ave. Miami 33138, (305) 599-2600. Three ships sail weekly from Miami to the Caribbean. Incentive: Free round-trip airfare from principal US cities to Miami. Hotel accommodations for passengers from west of the Rocky Mountains.
• Queen Elizabeth II, Cunard Lines, 555 Fifth Ave., New York 10017, (212) 880-7531. One of the most palatial ships afloat, this grand ocean liner makes regular transatlantic crossings, a few trips through the Panama Canal and one around the world tour each year. Incentive: Free flight home on British Airways from transatlantic trips for 79 North American cities. Reduced rates at Cunard hotels in London are available. Also available are special standby fares.
• Royal Cruise Lines, 1 Maritime Plaza # 1400, San Francisco 94111, (415) 956-7200. Its ships cruise the Panama Canal, the Caribbean and European ports. There are many incentives available for passengers who particcipate in the Early Bird and Early Payment Supersaver Plans.
• Royal Viking Line, 95 Merrick Way, Coral Gables, FL 33134, (800) 8000. Deluxe ships cruise around the world. Incentive: Free airfare to embarkation points.

Make sure you get a good seat in the dining room. Usually that means in the center, close to the captain's table. Go over the dining-room plan in advance of your trip with your travel agent and pick out the two or three tables you want. Then ask the agent to see if he/she can reserve the table for you in advance. If that can't be done, make sure that as soon as you go aboard ship, you visit the maitre d' and tell him what you want -- with a tip.

It's desirable to have an early talk with your dining-room captain and waiter. Ask them what the chef's specialties are. Order those far in advance for your dinners later on the cruise. See if you can order such items as chateaubriand, crepes suzette, special souffles, scampi, lobster, Caesar salad. These items can usually be ordered on most cruise ships. The trick is to know what the kitchen is good at; give the chef time to prepare them.

Tip the dining-room captain and let him know there's more for him if the service is excellent. Also give the dining-room waiter, in advance, half the amount you would normally tip him at the end of the cruise and indicate that he'll get at least as much more for top-notch service.

Your room steward is the man who can get you

If you want to impress your friends, invite them to the ship for a bon voyage party. It can be quite elegant but remain inexpensive. Make all the arrangements through the shipping company. The ship will usually supply setups, soda, and hors d'oeuvres at a very modest price. Expect to bring your own liquor when the ship is in port, but you can easily buy a few bottles from a local liquor store and bring them aboard.

The steward can serve drinks and other items to your guests in your cabin.If your crowd is large enough, ask for a section of one of the public rooms.

You can play expansive host by holding nightly parties while aboard ship, and it won't be too costly. The ship's staff will help you with parties in your room or in a public room at a fraction of the cost of a party in a hotel ashore. The liquor costs are minimal. Setups and other items often come free, as do canapes and other party snacks. You also usually get the service of waiters and bartenders at no cost (but you provide the tips).

Book the second sitting for meals when on a cruise, that leaves you more time to get ready for dinner after a day of touring, a longer cocktail hour, and less time to kill until the evening activities begin.