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Feeling nauseated on shipboard canforce one to go below deck to recover.—Richard Lederer, San Diego Union-Tribune, 11 Oct. 2025 An onboard cooking school, elevated dining in specialty restaurants (all free for guests) and specialty chef partnerships lure foodies who recognize Oceania’s sailings as a cut above other cruise lines that may focus more on shipboard amenities as their primary selling point.—Ramsey Qubein, Forbes.com, 10 Aug. 2025 This trade was facilitated by the fact that the shelled creatures could be kept alive on shipboard for weeks or months.—Gary Kamiya, San Francisco Chronicle, 12 Nov. 2021
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