Tyme 2 Chill Travel Agency

03/26/2024

03/18/2024

Without you there would be no T2C
Thank you so much for supporting
Us.... Enjoy

01/01/2024

From our family to yours

11/15/2023

Take care of yourself!!!
We can help

11/10/2023

Thank you for your service

09/24/2023

Let us help you plan one

09/17/2023

Thank you Marlo Moody-Duggins and keith Duggins for booking T2C for your 50th Birthday

06/06/2023

Marlo Moody-Duggins
It's time for a trip
Let's do this

05/14/2023

05/09/2023

Most people don't realize how much time it takes to plan a trip nah they do that is why they don't want to do it themselves.
Hours and hours of time. And then back out or get ghost when the rate is provided.. I agree with her there should be a research fee and if you book It goes on your trip if you don't thank you for considering Tyme2ChillTravel.
This is my opinion- Katrina

02/14/2023

02/06/2023

The Wilson

11/22/2022

https://www.facebook.com/100053391368777/posts/641849797604727/?mibextid=Nif5oz

11/02/2022

Prices going up after today but only
In fine dining





Carnival

GUEST ADVISORY

CULINARY UPDATE – VOYAGES FROM NOV. 7, 2022 ONWARDS


November 2, 2022

Dear Carnival Guests,

We have all experienced the impact of inflation, higher fuel prices and supply chain challenges. The food supply chain challenges have been further complicated by global politics and a myriad of laws regarding how we source products and how crops and animals are farmed and handled. At Carnival, we have worked very hard to minimize the impact on our guests, committed to our promise to make Carnival the most memorable, fun, and best value vacation option on land or at sea. We have reached a point with our food costs, however, where we must take some modest but specific actions, which we know most of you have done yourselves, whether with your dining out patterns or shopping to stock the refrigerator or pantry.

Food is part of the fun on a Carnival cruise, and we have no intention of changing that. We have amazing complimentary dining options across the fleet. Many of our guests never spend anything on food once they get on board, and yet they never have to eat the same thing twice if they choose not to. Our specialty dining restaurants expand that variety and allow our guests to treat themselves to fine dining options at less than what they would pay for a comparable shoreside experience. All that will continue. But we ask for your understanding as we implement the following changes which will take effect immediately on sailings departing as of November 7, 2022.

DINING
Steakhouse prices across the fleet will increase to US$48, per person (from current US$42, per person). In addition, per person prices at specialty dining restaurants on specific ships, i.e., Rudi’s Seagrill and Bonsai Teppanyaki, will also increase. These changes reflect the higher costs we must pay for these fine menu items.
For sailings departing through December 31, 2022 – Specialty dining reservations paid in advance of the sailing will be charged the current price. Reservations made on board will be subject to the new prices.
For sailings January 1, 2023 and onward – Specialty dining reservations already paid as of today’s date will be honored at the current rate.
You can reserve and pre-pay for your specialty dining on the “ManageMyBooking” tab on Carnival.com or the Carnival HUB App. (Please note that Steakhouse price adjustments are not applicable to Australian sailings.)
In the main dining room, we will continue to offer lobster on itineraries of six days or more, but it will be moving to the second elegant evening (instead of the current offering on the first elegant night). The lobster isn’t going to swim away, we just ask that you wait for it further into your voyage.

FOOD WASTE INITIATIVES
Across our fleet, including sailings from Australia, we will be implementing initiatives to help minimize food waste, which include the following:

Complimentary self-serve ice cream and frozen yogurt will be available from 11 am to 12 midnight (instead of 24/7). So, you can still have ice cream every day, multiple times a day, and as much as you want, but from lunch until a midnight snack. While ice cream for breakfast or at 2:00 am sounds like a great idea when you’re on vacation, the truth is that we are seeing lots of waste, and this is one of those times when we ask guests to join us in our efforts to reduce food waste in a way that will have a negligible impact on the overall vacation experience.

In addition, we want you to enjoy your favorites and sample offerings you haven’t tried before while dining with us in the main dining room, but we encourage you to follow the golden rule of dining: take what you want but eat what you take. And remember, you can always ask for a half-portion if something looks too enticing to pass up. Guests may continue to order a second complimentary entrée if they choose; however, effective immediately, a third entrée will incur a US$5 charge (AU$7).

Along these lines, we will continue to look closely at consumption habits and guest preferences so that we can meet our food waste reduction goals, while still offering you an abundance of delicious, high-quality casual and fine dining options. We want to make sure you are well fed and entertained as a guest on our ships, just as if you were a guest in our home. But we really hate to see food go to waste. If we see a menu item that is not popular or think of a better way to serve a food item that can reduce waste, we owe it to our planet to make the right change, while still assuring you plenty of food and tasty treats.

We will continue to do our very best to make sure the Carnival dining experience is a key part of your memorable vacation, but we wanted to provide this update, so you understood how we are managing the many challenges we are facing and to thank you for your understanding and cooperation.

We look forward to welcoming you aboard and meeting your every culinary whim and dining favorite!

Thank you for your support.

Sincerely,

Christine Duffy
President, Carnival Cruise Line


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08/19/2022

It’s that time of year! Trinite needs models for tomorrow’s sugaring certification class. Respond in the comments below if interested. Times listed below:

2pm: classic bikini or partial and underarms

3pm: face and underarms