Hygiene
15 pts
Share of the 100-point score
Cabin and public areas; bathrooms; linen and towels; food handling.
How we score
What we check on board, how each score is calculated, and the policies that keep it independent.
The 0–5 scale
- 0Unacceptable
- 1Poor
- 2Below standard
- 3Meets expectations
- 4Above expectations
- 5Exceptional
Seven dimensions. A clearer picture.
Four equally weighted checks per dimension, each scored 0–5. Their sum is divided by 20 and multiplied by the dimension’s maximum points. Published dimension points add to the standard score.
Service
20 pts
Share of the 100-point score
Staff professionalism; responsiveness; housekeeping; restaurant and concierge service.
Food
15 pts
Share of the 100-point score
Freshness; variety; preparation and presentation; dietary accommodation.
Amenities
10 pts
Share of the 100-point score
Sundeck and pool; lounge and recreation; connectivity; accessibility and practical facilities.
Management
10 pts
Share of the 100-point score
Communication; maintenance response; consistent standards; problem resolution.
Cabin & Vessel
20 pts
Share of the 100-point score
Space, bed and storage; bathroom and air conditioning; noise and vibration; vessel upkeep.
Cruise Experience
10 pts
Share of the 100-point score
Sailing and itinerary execution; docking and shore access; passenger density; atmosphere and pacing.
Worked example
Food (15 pts): checks scored 4, 3, 4, 3 = 14 of 20 → 14 ÷ 20 × 15 = 10.5 pts.
Each dimension’s weighted points are rounded to two decimal places. The total is the sum of those dimension points, rounded to two decimal places.
What a score means
Exceptional
Strong
Fair
Below standard
What the score doesn't include
Price, itinerary choice and category are not scored. “Best for” labels are editorial and separate.
Limitations
Scores reflect the inspection date; boats can change afterwards.