Complimentary water and soft drinks program

All bottle water, juices and soft drinks are inclusive for all Guests onboard Oceania.

This applies also to Officers and Staff entitled to use the bars, restaurants or lounges if consumed in the venue, drinks are not to be given to take away.

WATER AND SOFT DRINKS SELECTION IN THE BARS
Water	Evian San Pellegrino Perrier
Soft drinks	Coke Diet-coke Sprite Ginger-ale Soda water Tonic water

500ml.water bottles are ready by the gangway for the Guests to take when going ashore

All soft-drinks and sodas must be served in a highball glass filled with ice and straw.

The sodas must be served by glass.

The can is NOT to be left on the table unless specifically requested by the Guests.

Lemon is not to be used unless directly requested by the Guests

All other kind of soft drinks are considered special requests and available for those Guests as per Special Requests list (90 days prior the cruise).

Water setup for excursions

A table with 500 ml of plain water bottles will be set up by the gangway each day during the morning upon arrival (maximum of 1 hour before) with a sufficient amount of bottles for Guests consumption only.

The water is at room temperature; in case of hot weather the small ice trolley is to be setup with chilled water

No other beverages are to be set up at the gangway.

The HK Staff to ensure the setup in done at the Gangway every port days

The DR staff will set this up by the gangway in a timely manner in the morning; the setup is to be manned (1 person) during the major flow of guests to ensure assistance and to replenish as needed.

A smaller setup is to be kept throughout the day.

The Head Bartender will ensure the replenishment as needed and the breakdown at around 1 hour before sailing time or 5:00 p.m.

Pier setup for tender days

When the ship is at anchor in port, a pier setup is organized to ensure refreshments for our Guests while waiting the tender back to the ship.

Small round table with logo skirting

Umbrella with metal base

2 teak chairs 2 garbage bins

2 Cambro containers with ice water (with cover)

2 Cambro containers with lemonade (with cover)

In cooler climate hot chocolate or Bouillon will replace the lemonade

1 box of disposable plastic cups

The setup will be manned throughout the day by staff from either Restaurant or Bar departments.

The personnel assigned must be in full uniform and name tag and assist the Guests by offering refreshment while waiting for the tender.

It is important not to abandon the setup until the replacement has arrived and to maintain always a proper behavior just like when onboard.

M icros charging

Upon sign on, each member of the Bar staff will receive the Micros card with unique code. Micros system on board is user friendly and requires only short training.

All beverages in the Micros system are divided into several groups (Cocktail, Vodka, Beer, Glass wine etc.) what simplifies the charging.

For inventory reasons it is important that every item is charged under the correct group. In order to complete the service and charges, it is necessary to collect the World card from the Guest,

Procedure is as follows:

• Swipe your unique Micros card trough the card reader:

• Touch the Begin Check button:

• The Bar screen with different beverage categories will open automatically:

• Pick a category of the beverage you want to charge: Example-choose the Beer category

• Choose a specific beverage from the category: Example: choose the Heineken beer from the Beer category

• Proceed to charge:

• Charge(swipe) the guest’s World card:

Upon completion of a charge, a receipt will be printed trough the Micros POS printer. It is required to collect the guest signature at the bottom of each receipt. Signed check is to be handed to the Bartender.

It is a must to report all wrong charges to the Bartender immediately.

Only the Head bartender and Cellar Master are entitled to void and correct wrong charges.

• At the end of each shift make a financial report and hand it to the Bartender.

It is the duty of all bar personnel to charge all drinks through their own micros cards. This includes all Bartenders who receive a service request from a guest.

Each Bartender must complete a service request including completing the charge for that service themselves, on their own Micros server account, without exception.

Under no circumstances is the service request and charging of to be passed on to another colleague. If any bar personal is found not using their own micros card, this will be considered theft and disciplinary action will be taken