We've shipped on RCL nine times. I've noticed a few cost cutting measures over the past couple of cruises, however, there appears to be a degrading of the "gourmet" dining. For example, surf and turf was a tiny lobster tail that one would receive at the Outback and a "steak" that consisted of thin slice of meat about a quarter inch thick and tough. On past cruises the meals, particularly lobster night, was a signature event. Now they're very uninteresting and often tasteless. Anyone feel the same?