Dining on an ocean liner is not at all like going out to dinner. One has an assigned table and dines with the same group at every meal. In the heyday of ocean travel, dining room Captains made a pretty penny being persuaded to seat people with whom they aspired to sit--the ship's Captain or mothers trying to get their daughters placed next to eligible bachelors.

Then there is the getting dressed. Dinners, except the first and the last, are formal occasions on the QE2 and I found it most entertaining to watch my fellow passengers arrive each night.

Finally, one is given this enormous menu and unlike restaurants one is not forced to decide on just one thing. One has the luxury and pleasure of choosing, let's say the sole for the first night (a tip from a 1930s ocean liner manual--always have the sole the first night out when it’s the freshest--still stands), planning to save the grilled paillard of veal for another. Indeed, this is my idea of meal planning.

Our dining room was The Queen's Grill, QE2's first class restaurant. Decorated in the 'British Understated Style', the array of the starched linens, silver, crystal, orchids on the tables and upholstered arm chairs creates the room's elegance. While it has two levels and is surrounded by windows the ceiling is low and the feeling is not of a large room at all. I found it a pretty and peaceful.

In the Queen’s Grill, one is not confined to simply the eight page menu. No, one can order anything one's little heart desires. However, you must figure out your heart's desire in time to order it at the previous meal. It is said a Texan once order fried rattlesnake and was presented with fried eel. I stuck to the menus. This was not a sacrifice.

The food ranged from good to really outstanding and from quite traditional Continental to Nouvelle.  A spa menu was thrown in daily--a service I never managed to use. Our waiter told us about a woman who crosses every year to and from New York precisely to lose 10 pounds. That goes in my "it takes all kinds" folder.

The main menu starts with hot or cold hor's d'oeuvres, salads, soups, pates, or risotto. Then, of course, there is fish, meats, grills and accompaniments and don't forget to save room for dessert: hot, cold or flambéed. I do love a good cheese course and this one was indeed fit for a Queen, including Stilton nightly. Top it off with 'ship made' chocolate petit four. If you're still peckish, you must wait till the midnight buffet at 11:30.

QE2 Article – Check out the Ciao! article on the QE2 and its links.