Day 1, Eastern Caribbean on Celebrity Reflection

Arrived early at Miami Cruise Terminal via shuttle from Fort Lauderdale-Hollywood International Airport, c. 10:15 a.m., due to it being able to leave about 20 minutes sooner than expected and a quick drive south on I-95 through a corridor dominated by palm trees, industrial parks, and self-storage facilities (tipped driver $2 for two bags handled).

Celebrity ground crew was very efficient and we got our suitcases check curbside in just a couple of minutes before heading into the terminal itself (tipped baggage handler $2). Went through security consisting of metal detectors and baggage scanners without any delays and then took escalators up to the second level for check-in. Took a little longer for me than for a regular passenger, as usual, because I show up with a letter from the corporate office rather than a ticket, but was still very quick. Got in line behind maybe 20 people, waited about 15 minutes, and were then some of the first people to board the ship, about 11:30. 

Got to explore ship and take care of a number of things before it got crowded, to include finding out how dinner reservations work, checking out the fitness center (which I never use), checking out the sauna in the spa (which I always use), visiting with one of the Park West Gallery art auctioneers, etc.

Mandatory safety drill at 3:15 p.m. These are much less onerous than they used to be, as muster stations now include places like the theater rather than outside, and as wearing or bringing life vests is no longer required. 

Right after the drill went to Celebrity Central, the small theater where I will be giving my presentations, to meet with Activity Manager Charlotte. Went to her office to discuss which lectures will work best, when I will be giving them, etc. 

Departed Miami Cruise Terminal at 3:30 p.m., as part of the 48-hour voyage to San Juan, Puerto Rico. 

Lunch: Vegetarian Indian meal of rice, dahl/lentils, curried cauliflower, roti bread, spicy pickle, and ice tea. 

Dinner: Escargot; forest mushroom soup; prime rib (rare) with mashed potatoes, green beans, and carrots; dulce de leche (very much like creme brulee).  

Drinks: Five glasses champagne/brut (three probably about half full), one glass Kendall Jackson cabernet sauvignon. 

TRAVEL TIPS
* Bring with you onto the ship anything you will want or need for about half a day, until your luggage gets delivered to your stateroom. 

* Carry a bunch of $1 bills to use as tips with baggage handlers ahead of boarding, for room service wait staff on board, etc. We usually bring between 50 and 100 of them just to be safe.