Palo/Remy - too fancy for me?

[leannak]

I’m wondering if Palo and Remy would feel too fancy (snobby) for my husband and me. I know basics like which fork to use for my salad but not all the ettiquite rules about where exactly to place my fork when I’m finished eating. We love wine but usually just choose one that is from a location we’ve traveled to or one that isn’t too expensive because we don’t really know the difference anyway. We both like trying new things but don’t know a lot about high-end gourmet foods.

I’d love to learn more and feel more comfortable in places like this and feel like Disney would be the place to do it. Are the servers really nice? If I admit I don’t know what I’m doing will they be annoyed or help me? Ex. How do I eat this? Is this entire thing edible? What is this sauce for? Should I give you my fork or keep it?

 

[PrincessShmoo]

I’m wondering if Palo and Remy would feel too fancy (snobby) for my husband and me. I know basics like which fork to use for my salad but not all the ettiquite rules about where exactly to place my fork when I’m finished eating. We love wine but usually just choose one that is from a location we’ve traveled to or one that isn’t too expensive because we don’t really know the difference anyway. We both like trying new things but don’t know a lot about high-end gourmet foods.

I’d love to learn more and feel more comfortable in places like this and feel like Disney would be the place to do it. Are the servers really nice? If I admit I don’t know what I’m doing will they be annoyed or help me? Ex. How do I eat this? Is this entire thing edible? What is this sauce for? Should I give you my fork or keep it?

I can only speak to our experiences at Palo (on the 4 original ships). The service is superb. The servers will explain things as you go. It's worth it to go.

 

[Dug720]

Palo is awesome and not overly frou-frou.

I haven't done Remy - mainly because while I'm not *picky* I don't do stuff like liver and fish and the menu overall seems too full of potential mines for someone who is gluten-free and doesn't eat fish or frou frou stuff like pate.

 

[JWelch62]

I’m wondering if Palo and Remy would feel too fancy (snobby) for my husband and me. I know basics like which fork to use for my salad but not all the ettiquite rules about where exactly to place my fork when I’m finished eating. We love wine but usually just choose one that is from a location we’ve traveled to or one that isn’t too expensive because we don’t really know the difference anyway. We both like trying new things but don’t know a lot about high-end gourmet foods.

I’d love to learn more and feel more comfortable in places like this and feel like Disney would be the place to do it. Are the servers really nice? If I admit I don’t know what I’m doing will they be annoyed or help me? Ex. How do I eat this? Is this entire thing edible? What is this sauce for? Should I give you my fork or keep it?

We've dined at both Palo and Remy. If you're unsure I would start with Palo, since Remy is so much more expensive. But, I will say that the experience at Remy was amazing (to us, anyway). The service is fantastic. We've done the Prix Fixe menus with the wine pairings. Totally over the top, but in a great way.

We sail on the Wonder quite a bit, which doesn't offer a Remy style restauraunt. We always try for a reservation at Palo on the Wonder. It's just a very nice, higher end, restaurant. The filet of Dover Sole is just delicious. And the Sommelier will be more than happy to pair wines per course, or suggest one bottle to share for the entire meal.

 

[Ensusieasm]

I’m wondering if Palo and Remy would feel too fancy (snobby) for my husband and me. I know basics like which fork to use for my salad but not all the ettiquite rules about where exactly to place my fork when I’m finished eating. We love wine but usually just choose one that is from a location we’ve traveled to or one that isn’t too expensive because we don’t really know the difference anyway. We both like trying new things but don’t know a lot about high-end gourmet foods.

I’d love to learn more and feel more comfortable in places like this and feel like Disney would be the place to do it. Are the servers really nice? If I admit I don’t know what I’m doing will they be annoyed or help me? Ex. How do I eat this? Is this entire thing edible? What is this sauce for? Should I give you my fork or keep it?

Palo is the way to go. Less fussy food there.
Nobody will care what you do with your knife and fork after you finish, but if you want to signal that you are done, one of the ways is to place your knife and fork on the plate at 6:00 touching the plate rim and pointing straight up to 12:00.

 

[squirk]

I’m wondering if Palo and Remy would feel too fancy (snobby) for my husband and me. I know basics like which fork to use for my salad but not all the ettiquite rules about where exactly to place my fork when I’m finished eating. We love wine but usually just choose one that is from a location we’ve traveled to or one that isn’t too expensive because we don’t really know the difference anyway. We both like trying new things but don’t know a lot about high-end gourmet foods.

I’d love to learn more and feel more comfortable in places like this and feel like Disney would be the place to do it. Are the servers really nice? If I admit I don’t know what I’m doing will they be annoyed or help me? Ex. How do I eat this? Is this entire thing edible? What is this sauce for? Should I give you my fork or keep it?

I think you are overthinking it. Why would DCL staff a restaurant with irritable snobs?

The staff at both places are very nice, do not talk down to you, and don’t expect you to pass some kind of competency test before graciously and courteously serving you.

They explain the food, how it’s prepared and, as appropriate, how it’s intended to be eaten. They are well-aware that for many guests, Remy might be, by a country mile, the fanciest restaurant they’ve ever been to.

 

[holula]

Palo is just like a very nice Italian restaurant. I don’t really find Palo fancy.

I’ve eaten at Remy a few times, I’ve never been served anything where I’d go “how do I eat this” but they do explain every course when they serve it to you. If it has a sauce they’ll always add it for you so you don’t need to wonder about how much. They bring you the silverware for each course separately so no guessing for that either.

 

[kiford]

They will not be snobby. We've had lovely conversations with some of our servers in Palo as well as in Remy. They are friendly and want you to enjoy your meal - both food and atmosphere, so will want you to feel at ease. Don't be afraid to ask about ingredients if you're unfamiliar with them - they love to talk about the food.

Ask them to help you pick a wine if you don't know what to get. Ask what they would pair with a particular entree - they may ask your preferences (e.g. sweet, fruity, oaky, dry, etc.). If you're not really sure, tell them that. Or say you're open to suggestions. If you normally choose a wine from somewhere you've been, let them know that "we were in X some years ago and really enjoyed the wine there - could you recommend something from X that would pair well?" or "would you recommend something from X or something different?" or "would you recommend something like the wine from X?" or even "we'd like to try something different but we do like the wine from X". That might give them an idea of what you like or at least a basis for your preferences. They know the food, the selections they have available, and they have the training and expertise. Make use of their knowledge; it's what they're there for, and who wouldn't want to be consulted on something they have expertise in? They're usually quite pleased that you ask for their recommendation.

If I admit I don’t know what I’m doing will they be annoyed or help me? Ex. How do I eat this? Is this entire thing edible? What is this sauce for?

The chef probably spent some considerable time designing and making the dish and wants you to get the best experience so ask if you're not sure or if they don't tell you right off. In higher-end places, the server may serve a dish and even say something like "the chef recommends that you...." and will give advice on how to eat it, whether to make sure to use the sauce, make sure to scoop from the bottom of the bowl so you get a bit of everything, etc. because that's how the chef designed it. Also, IMO, they shouldn't plate something or add a garnish that isn't edible. I don't think I recall either Palo or Remy doing that. If there's something that you might find a bit odd or out of the ordinary like flowers, they should tell you that it is edible.

You don't really need to worry about whether or not to keep or give your fork or any other utensil or glass. They will generally take them after each course, but you don't need to concern yourself with that - they will clear away everything that needs to be cleared and will provide whatever new utensils you need. They know how the service and progression has been planned so you don't need to.

TL;DR - they want you to be happy, to enjoy yourself, to not feel awkward, and they love to talk about food and wine. You will not be made to feel out of place.

 

[leannak]

Aw, thanks, everyone! I think we’ll give it a try if we get a chance.

 

[0FF TO NEVERLAND]

There is nothing fussy or snobby, or super fancy about Palo.

Just has good food

 

[grapefruitjellybean]

Is that something that will be worth it to you? If you don’t dine at Michelinesque restaurants and you’re more comfortable at casual places, do you think this is the place for you? Not asking in a snobby way, just more practica/enjoyment way.
No one is going to care what fork you use. They will most likely just have one for whatever you’re eating anyway. Ie. steak knife for steak, butter knife for bread service. They take your your cutlery with each course, so don’t worry there.
No one will look down on you unless you act like a barbarian and wear jeans and flip flops, or lick your knife, burp, or something like that. I would side eye that behaviour anywhere actually.
When in doubt, say something like “whatever the chef recommends” or if they ask you about wine you can say “we’re not big wine drinkers but we prefer a red; or something on the fruitier side or whatever you like. If you don’t want to order wine, don’t order wine. Ask if they have signature cocktails. If you don’t drink you should tell them you don’t drink and ask if the bartender can make you a fancy 0 proof drink.
Ask for recommendations from your server, they will be happy to help. You can say something like “i don’t really like fish or mushrooms, but oysters and shrimp are fine. Don’t feel bad if you don’t like something. We love to eat and travel; and booked all these crazy 10+ course dinners in Spain and there was always a squid ink course. I don’t care for it, so I politely try it, just to try because you never know. And I’ll just say, “it’s cooked beautifully and the presentation is lovely but this just isn’t for me”
Why don’t you check out the menu first and see what’s on it, if there’s nothing there that you like, or even recognize than don’t go.
But honestly if you’re not down for this experience and it’s something that you’re worried about then chances are you might end up regretting it.

 

[BrokeMack]

Have you tried YouTube? I bet you can find some good videos on formal dining etiquette if you're interested in learning.

 

[insureman]

As I have said before if we weren't getting comped for Palos I would never pay to go. It has lost it's value since the post COVID restart by going to a prefix menu and ala carte menu with an added cost. Add to it that they also took away the brunch buffet so that finished it for us. We can also go to better restaurants on Federal Hill in Providence or Boston's north end for half the price.

 

[Skittlesmom]

Palo is the way to go. Less fussy food there.
Nobody will care what you do with your knife and fork after you finish, but if you want to signal that you are done, one of the ways is to place your knife and fork on the plate at 6:00 touching the plate rim and pointing straight up to 12:00.

When finished with a dish, place your silverware on your plate in the 4 to 11 clock position.

 

[Cheburashka]

Palo isn't fancy. The food and service are consistently good, but not fancy- it's a straightforward menu (look it up online). And no one is snobby.

Remy is definitely fancier and the food is gourmet, but it isn't snobby. Good service is about pleasing the customer, not making the customer feel bad, and no one at Remy ever made me feel bad.

Like you, I have basically good manners but am not at the Emily Post level. And that is just fine at either Palo or Remy. Fun fact: Remy is themed after Disney's Ratatouille movie, so you'll see rat motifs in the chair backs, etc.

 

[jdb in AZ]

One example of Remy's service: I wore a black dress and the waiter replaced my white linen napkin with a black one so the napkin wouldn't leave white lint on my dress. Just unexpected details to make your dining experience as nice as possible. We didn't encounter any snobs -- just pleasant, helpful wait staff who earn their tips.

 

[HyperspaceMountainPilot]

We love Remy and I would say it is 10x more approachable than the average restaurant in NY, Europe, or Asia where you can get Remy level food and service, so it’s a good place to see if you like high end dining.

The entire staff is trained to expect (and graciously serve) the average cruiser as opposed to Parisian food critics. If you are friendly and curious, they will be very happy to explain and guide, without any trace of judgment. It’s also a lot less intimidating than you are assuming…they make it easy for you and on the rare occasion something is “tricky” they will tell you “chef recommends you do x” before you can even ask.

Two tips: 1) it takes a few hours, it is a several course dinner designed to be savored and it can be stressful if you have something you’re trying to get to after; 2) leave room for cheese course and dessert (ok, this is a hypocritical tip because I never manage to do it)— assuming you do the standard menu you will get more than you can comfortably eat, so don’t feel pressure to finish anything you don’t love.

 

[bigAWL]

I agree with lots of what's already been said. Neither restaurant will be snobby. Palo is going to be better food than you get in the main dining rooms, so for us it's worth a visit each cruise. You're not going to get anything too exotic there. But as has also been mentioned, it's not any better than any upscale restaurant in your city.

If I were to recommend one, I'd go with Remy. It sounds like this may be the one and only time you experience a meal like this, so if you're able and willing to splurge a bit on price, I say give it a try. Just go in with the right attitude. Try not to go in with a feeling of intimidation. Just go with the flow and see what happens. Certainly tell the server if you have any allergies, vegetarian/vegan preferences, or absolutely hate some flavor like anise/fennel/tarragon. They will happily adjust to your needs. But otherwise, I recommend going with the chef's set menus (there are two choices, so each pick one and you can sample the other's courses). I say this even if you think you hate seafood, because unless you live very close to the coast, this may be the best-prepared seafood you've ever had. And attitude is everything when trying new things. Do try everything they serve you, even if it sounds like something you would never think to eat. It's a great way to experience new things, but if you try it and don't like it, don't be ashamed to leave it on the plate. The waiter may fuss a bit at that, but not rudely - more in a concerned way since they are trying to make you happy. Just be honest and say you are trying new things and this dish just isn't for you. There's nothing wrong with that.

The wine pairing choice is expensive, but again it's a great way to try new wines that have been thoughtfully paired to the food. If you know you like sweeter wine, you should mention that, since the default will be pretty dry.

One tip: I find the servers tend to talk pretty fast when they are describing the dish as they serve it to you. They are repeating the same spiel to every table night after night, so it gets a little rote for them. As soon as you sit down, it may be worth telling them that you are a little hard of hearing. Ask if they wouldn't mind speaking a little more loudly and a little more slowly. You want to hear what they are saying.

Who knows. Maybe you'll love the experience and seek out others like it in your home city. But if you find you hated everything, that's ok too. Now you know. Go grab some pizza up on deck 11 or order room service - they're both open till midnight.

 

[Cheburashka]

If you do eat dinner at Remy, do not have lunch that day, and have only a small breakfast. You'll need the room. I like to eat at Palo and (especially) Remy early in the cruise, before I've become chronically overstuffed from all the cruise food.

 

[etherealcaitiff]

I think Palo is really for anyone. Remy is really more for people that are into fine dining experiences or want to dip their toes into that world. I look at it like this, Palo is like going to the movies, Remy is like going to an Art Museum. Don't let that scare you away from Remy however, you will not feel out of place, the staff is wonderful and will explain it all for you. I just use that comparison because some people just don't "get" fine dining, and that's totally ok.