by Charleen Larson

Created on: December 21, 2008

Imagine your first formal night on your maiden cruise. You've taken the time to get your hair and makeup picture-perfect and you've smoothed down your dress. The mirror looks back approvingly. Your companion stands tall and distinguished in his tuxedo and for a moment, your heart melts a little as you gaze at him in pride. For all his protests about having to don a penguin suit he certainly looks handsome.

The two of you arrive at the maitre d's station at the dining room entrance. You are greeted by name. "Bon soir, Monsieur et Madame...Enjoy your evening." Your waiter sees you coming and pulls out your chair with a greeting. The assistant waiter unfolds your napkin and delicately drapes it across your lap. The waiter hands round the evening's menu and now comes the hard part: What to order?

Dining room meals are multi-course, stately, unhurried and full of ceremony. You may choose as many or as few courses as you like. There will always be fresh fruit and seafood available as a first course. It is a cruise ship tradition of sorts to offer Scandinavian-style cream soups for the second course as well as clear soups and salads. For the entree there will generally be a choice of beef, chicken, fish, pasta and vegetarian. Dessert offerings are plentiful. Don't be bashful. At least once you should order two desserts, they're small and everyone expects you to. Not in the mood for sweets? Most dining rooms have a surprisingly good stock of imported cheeses. Your waiter will bring you a selection to sample, along with crackers, breads, dried fruits and nuts.

If the array of flatware is bewildering when you first sit down to table, take heart. You can't go wrong by using the outside implements first and working your way inward. Depending on what you order, your waiter will add to or subtract from the trove of silver in front of you. If you order seafood, he may bring a fish fork, which resembles a salad fork slightly but has one thicker tine, and a fish knife, which will look much like a master butter knife.

At the close of the meal you will be offered coffee and perhaps a small plate of homemade cookies. As you leave the dining room you might notice a tray of crystallized ginger slices near the exit. Ginger is a traditional seasickness remedy as well as being a hot-spicy-sugary treat. Part of the charm and romance of being at sea is observing traditions such as taking ginger and having elevenses (bouillon) out on deck, bundled into a steamer chair. So, here's to sparking a little romance of your own.

Bon voyage!

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