The boat was a Leopard
44. The freezer/frig would have been tolerable had we known to rebag the meat and fish
We like to cook so we opted for the plan that assumes we will have 3 dinners ashore and cook three on board, and includes breakfasts and lunches. Turns out that most of the places where we could expect to buy dinner would be closed at the time we were there. Nobody at SunSail appeared to be aware of that fact, but we bought some extra food
so we were fine. I also wanted more detail about the provisions: how much of what supplies? Example: I was told "a bottle of dish detergent", "a small bottle of dish detergent", "a few ounces of dish detergent". How much oil
? Again, a bottle, a small bottle. How many ounces per serving of meat, cheese, etc. Maybe I'm more fussy than some because I have provisioned for long trips. Early on, before we booked, I was told that they did provide a lot of food
I insisted that we cook dinner on board the first night, good thing we did because we discovered: no spatula of any kind (ever tried to do eggs with a spoon?); no salt
; unable to light BBQ (we asked for an igniter); knives so dull we could hardly cut an orange in half.
I am an experience sailor and backpacker. I know how to improvise. As I said, next time we will be better prepared by bringing plastic bags, decent knives, potholders that aren't full of holes.
We were only about 20 miles from base yet mostly we were unable to check in with base or get weather
reports -- and this was during hurricane
season. Once we got a relayed call that told us their computers
were down. SunSail didn't seem at all concerned that we were unable to communicate with base, although we were told to check in daily.