Travel Agents Weigh In On The Viking Star

Viking Star. Photo: Pjotr Mahhonin

Yes, I thought the Viking Star was beautiful and its color scheme was calming and modern. Yes, I was beguiled by the way the staff stepped out from behind whatever they were doing as I approached and started up a conversation. And yes, I agreed with Viking chairman Torstein Hagen that the ribeye in the Italian restaurant was superb.  

But who cares what I think? I’m just a humble reporter. The real question is, what did the travel agents on board think? 

“This is my first experience on Viking, and I learned a lot about better ways to market the product while I was onboard,” said MAST Travel Network president John Werner. “Viking is preferred with us, but other cruise lines are as well. I knew its advertising and marketing have been driving business, but there’s a lot more to it. I didn’t really understand their target market —and the biggest challenge for travel agents is understanding which is the best line for each customer, being able to distinguish the products from one to the next.” 

Also on her first Viking cruise, Maria Ortiz, of Anchors Away Cruises and Tours in The Villages, FL, said, “the people are awesome and the size is wonderful. My Viking clientele is going to love it. And I love not having to go to Europe to try Viking.” 

Requesting anonymity, another cited the well-appointed bathrooms and the quality of the food. But asked if the high commission rates Viking offers—and the million-dollar bonus drawing Viking offered travel agents this week—encourage him to sell its products, he said, “I don’t sell based on commission; I sell based on my clients’ needs.” 

Canadian travel agent Elliot Finkelman, owner of ExpediaCruiseShip Centers franchises in Kanata and Westboro, Ontario, said “physically, it’s one of the most beautiful ships at sea. It has that Scandinavian design, and small details like the radiant heating in the washrooms. It’s also well thought out in terms of the pools, and the staff is very attentive in an old-fashioned way, where they walk up to you. It’s a great itinerary-driven ship.” 

Explorer’s suite.

While some said the entertainment was not quite up to par, this was, after all, a repositioning voyage for press and insiders (though there are about 100 paying customers aboard) that was at sea for four straight days. In keeping with its river-cruise heritage, Viking Star has no casino or big evening extravaganza; its entertainment, like its food, tends to the understated but elegant, and its actual Caribbean itinerary is focused on the islands, with a complimentary shore excursion every day.  

“I’m sure Viking will up the level of entertainment” as it gets into a regular schedule, Finkelman said. And while the buffet food “isn’t as deep or broad as a large ship, the quality and choice will please most palates.” 

While he had some concerns about Viking being able to maintain its quality standards in a period of rapid growth, “this ship maintains the Viking quality level as the company transitions from river to ocean, and I think Viking lovers will enjoy this ship.” 

Cindy Chambers, owner/partner of BeyondGroupTravel Inc. in Houston, agreed. “Viking River is an excellent product for our travelers and I was very excited to experience the ocean product firsthand,” she said—and for travel agents, “Viking is a true partner in every sense of the word, including marketing, no NCFs and sales support. My ocean experience was excellent service onboard, and truly willing and friendly staff to cater to cruisers’ requests. The sleek, beautiful and luxurious lines of the ship made the stay onboard very special, from my stateroom to all of the public spaces. Viking has captured the ability to create a comfortable environment with a look and feel of luxury –truly tranquil.”

Chambers “found the variety of food venues and options within those venues overall superb, and I especially enjoyed our chef in the cooking class. I found him to be energetic, affable and very happy to be with us sharing his expertise—most refreshing with a French chef.”

In the World Café, meanwhile, maître d’ Jerome Venon, like so many staffers, took the time to put aside his work and chat with the guests. Told that his burgers have been getting rave reviews, he said it’s the quality of the meat—along with that red onion marmalade—that makes them so good. The Catch of the Day is fish caught that very morning in the ocean outside, he noted, and the focus is always on regional foods of the country at which we are calling. The pasta, the bread, the gelato are all made fresh on board every day, and served “a la minute.”

Venon noted that his job is to ensure that the quality and the service, and even the actual dishes served, at the buffet are exactly the same as in the main dining room below. 

“We don’t want guests to have to choose what they want to eat—just where they want to eat,” he said. “We do not compromise on the quality of the food we serve anywhere on the ship.”

The ship’s snow room and jacuzzi.