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The Jet2Holiday Ad Is Going Viral for All the Wrong Reasons—What Exactly Is It and Should You Be Going on One?
The memorable catchphrase is thanks to an ad run last year by British airline Jet2 and its travel operator, Jet2holidays. In it, the low-cost company touts its deals over the tune of singer Jess Glynne's hit "Hold My Hand," promising travelers can save "£50 per person" and delivering the now-famous line.
Since then, the clip has gone viral with more than 4 million views and travelers have taken notice. Recently, the catchy phrase, read by voiceover artist Zoë Lister, has been used as a soundtrack for people showing off their dream vacations or even making fun of chaotic travel misadventures. (Think: running from camels, water park mishaps, and more.)
Following her Jet2 fame, Lister said the video has sparked positive comments from around the world, including in many markets the company doesn't even operate in.
"I've always known that British people have a really funny sense of humor... but you know what, this has gone global," Lister shared in a post on Instagram, adding she is getting messages from people all over the world, including from the United States where "they don't even have holidays, they have vacations. They don't know what a Jet2holidays is, but they want one."
The commercial's popularity has also had another effect: the name recognition of Jet2holidays has been growing.
For its part, the tour operator offers vacation packages inclusive of flights and hotels throughout Europe and beyond, often at a discounted rate. The company offers vacation getaways to popular destinations like Ibiza, Monaco, the Greek islands, Iceland, Rome, Morocco, and more.
While Jet2holidays may be popular for travelers across Europe, there are several tour operators and travel companies who offer similar packages to U.S. travelers. JetBlue Vacations, for example, offers flight and hotel packages and flight and cruise packages with other perks like free carry-on bags.
The popularity of vacation packages goes hand-in-hand with the surge in interest in all-inclusive resorts, which draw travelers with a one-stop experience. In fact, 42 percent of Gen Z travelers recently surveyed by the Expedia Group said they preferred all-inclusive resorts to any other type of hotel. In addition, the company said searches of "all-inclusive" have jumped 60 percent on Hotels.com from the last half of 2023 to the first half of 2024.
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Travel + Leisure
an hour ago
- Travel + Leisure
This Is the Most Outdated Piece of Italy Travel Advice, According to an Longtime Resident
I've lived in Italy for 16 years, and I've been writing about Italy for almost that long. I've watched as the numbers of travelers have surged, sunk to pandemic lows, and rebounded to nearly unsustainable levels. Through it all, I've seen a certain once-rare practice evolve to the point that it's more the norm than not—even for Italians. And that's tipping in restaurants. Tipping, especially in sit-down restaurants, is now very much practiced in Italy. And travel guidebooks, influencers, and Italy 'experts' who say otherwise are giving outdated advice, and, in my book, being kind of ignorant and mean-spirited. But tipping a server in Italy doesn't mean adding a hefty 20 percent or more to your tab, as you might do in the U.S. Here are some basics that will help you leave a decent tip, make a bella figura (a good impression), and forge a little international diplomacy. Here are a few pointers on how much to tip at restaurants: A per-person service charge, often listed as coperta or pane e coperta is almost always part of your final bill. Any tip you leave is in addition to this, which is part of the reason tips can be smaller in Italy. For all but the most expensive meals, leaving a tip of just a few euros is sufficient. You may just round up, say by leaving €20 for an €18 lunch tab. For larger parties and longer meals where you've occupied a table the entire night, a €10 or €20 tip will be greatly appreciated by your server. If you pay by credit card, you probably won't have the option to add the tip to the card charge. Just leave cash, and make sure it gets into the hands of your server. If you've had bad, rushed or indifferent service, don't feel obligated to tip. In Italy, as elsewhere, tipping your server is an act of kindness, generosity, and appreciation. And because we tip less here, leaving a few extra euro in thanks for good service won't make or break your vacation budget, and it's an easy and fairly painless way to be a better guest when you visit the Il Bel Paese—and we can always use more of those.
Forbes
an hour ago
- Forbes
10 Differences Between The New Oceania Allura And Vista Cruise Ships
Allura is the second in the fleet of Allura class ships for Oceania Cruises. Oceania Cruises Oceania's second ship in its new Allura class has set sail on its maiden voyage taking travelers on itineraries around the Mediterranean Sea. The 1,200-passenger Oceania Allura follows Oceania Vista, which launched in May 2023 and is also currently sailing in Europe. Both ships will move to the Caribbean for the winter season and return to Europe next summer. New for Vista is a 129-day sailing, dubbed the Kangaroo Route, from Sydney to London visiting more than 80 ports in 34 countries, beginning Feb. 26, 2027. Oceania is well-known for its focus on culinary travel and onboard dining experiences, but also for service (there is a ratio of two staff for every three guests). While this is certainly not a surprise for a cruise ship, Oceania takes it to the next level. 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. The pool deck on Oceania Allura Oceania While the two ships are nearly identical, the cruise line made some tweaks (as all cruise companies do) when evolving their ships as they join the fleet. This takes into account customer and employee feedback, historical data on what venues and areas of the ship prove more popular than others during its first year of sailing, and the latest trends in the industry. As a result, Oceania Allura looks very similar, yet has a few notable differences for the eagle-eyed sailor. This is what you can expect. Aquamar Kitchen on Oceania Allura Oceania With an 8-to-1 chef-to-guest ratio, there is no question that the caliber and quality of food is going to be elevated. In fact, half of the ship's crew works in restaurant and bar service. 'Oceania is definitely a line for foodies,' says Jason Leppert, editor of 'Compared to other lines, it offers more included specialty dining choices, making it a great value, especially on its newer ships like Allura.' The newest Oceania ship certainly allures with its wide array of new food and beverage options on board that are not currently sailing (or at least yet) on older sister Oceania Vista. A new creperie is on Allura and prepares a variety of sweet dishes, including Belgian and bubble waffles. Oceania A new French crêperie prepares the French pastry in both savory and sweet form, along with frozen yogurt and other treats like bubble and Belgian waffles or ice cream sundaes. This is all complimentary for guests and served in a care overlooking the pool deck and patios. Not only is this new to Allura, but also to the entire fleet as this venue is an entirely new concept for the brand. The Privee private dining room Oceania The French dining room Jacques, named for and serving classic recipes from well-known chef Jacques Pépin, is also new to Allura. This specialty dining restaurant has proven popular on other ships in its fleet (like Marina and Riviera), and Vista will eventually be getting its own Jacques by late 2025. Allura also showcases a new line of service and flatware, which will eventually be the Jacques standard on other Oceania ships. Also new to Oceania is more tableside preparation of certain dishes like hand-cut beef tartare mixed a la minute in front of guests. And in the Grand Dining Room, 270 new recipes have been added to Allura's menu, like a new eggs benedict menu at breakfast. Passengers can learn to cook recipes related to the itinerary's destinations. Oceania Another novelty for Allura is at Red Ginger, the Asian fusion restaurant found on other Oceania ships, but here it has a new Nikkei menu, blending Japanese and Peruvian flavors. A dozen new dishes are on the menu like a braised Peruvian short rib, soft shell crab tempura bao buns and chicken anticuchos skewers in a spicy huacaina sauce. Leppert points out that cooking classes are not new to cruise lines, citing brands like Explora Journeys, but that typically those lines have a higher price point. Oceania is the only line in its competitive set to offer such a robust culinary center experience. The Grand Dining Room serves three meals a day. Oceania Many are sure to book the new Gerard Bertrand wine pairing lunch, which leans heavily into his bio-dynamic and ecological wine labels. Each course has its own special wine selection, but this once-a-cruise special event does carry an extra charge of $175 per person. This is the only dining experience that costs extra and debuted on Allura. Vista will eventually get this wine pairing lunch later this year, and two more Oceania ships (Riviera and Marina) will follow suit in 2026. A selection of gelato and ice cream is now available by the pool in addition to Terrace Cafe, too, something not found on Vista when it launched. Terrace Café also has changes of its own, including a new Indian corner with 15 new menu items available at dinner and 45 new sushi roll recipes on offer Toscana restaurant has its own olive oil master that offers a menu of olive oils to pair with the food. Oceania For those that like consistency, many of the other onboard venues remain the same, including Toscana (with its own olive oil master), Aquamar Kitchen (with made-to-order smoothies and grain bowls) and the Viennese coffee menu at Baristas (although Italian brand Illy is no longer on offer). At the onboard cooking school ($89 per person), 24 cooking stations allow guests to learn how to make signature recipes from the destinations on the itinerary from licensed culinary faculty. Samantha Davis-Friedman of Travel Age West says Oceania's 'uniquely food-focused cruise experience' is popular with cruisers, so much so that it has become the 'highest-rated onboard experience for 14 years.' A few onboard shuffles The grand staircase in the cruise's foyer. Oceania Common when cruise lines launch a new series of ships, there are tweaks made to the design after crew give feedback on the success of the layout. For example, the library on Allura was moved to be next to Horizons Lounge and digital center, where guests can learn tips and tricks about photography and using mobile devices. On Vista, it is next to the coffee bar; Allura's new location allows the space to be much quieter. Another key change made to this ship targets solo travelers. While Vista has cabins designed for singles, Oceania Allura does not (although they can still pay a supplement to book a standard cabin for just one person). Environmental differences A stateroom with balcony on Oceania Allura Oceania For some travelers, it is the eco-friendly changes that Allura brings to Oceania's fleet that will most impress. Ship-building timelines mean that sometimes a new series of ships may not debut with the latest technology, if it is not ready in time. Such is the case with Allura, which relies exclusively on marine gas oil (MGO) instead of heavy fuel oil (HFO), giving it a more sustainable operation. This green option was not fully ready yet when Vista was being developed. According to Giuseppe Cusenza, project manager at the shipyard, this type of fuel 'produces significantly lower sulfur oxide and particulate emissions.' Oceania Allura is currently sailing in southern Europe. Oceania Other green features of Allura include onboard 'food digestors' that convert food waste to liquid and a waste heat recovery system that uses excess warmth from the engines to help with the freshwater desalination process (reducing overall energy usage). The ship also features shore power systems that help to reduce emissions while a ship is in port. There is also a trim stabilizer designed to reduce the ship's roll sensation by up to 77% by monitoring stability levels and adjusting its balance accordingly as well as a lower friction hull coating to reduce drag and improve efficiency. Horizons Lounge on the top deck of Allura. Oceania Overall, this ship is more efficient, allowing it to use less fuel and reduce overall emissions. There's also a system that can monitor the ship's needs and adjust energy usage in real time. While most people choose a cruise based on the itinerary, these changes, along with the line's culinary focus, give Allura a differentiating factor. As Davis-Friedman calls it, Oceania is a foodie experience from 'ship to shore,' and that continues with the debut of its newest ship. MORE FROM FORBES Forbes 19 New Cruise Ship Restaurants, Itineraries, Shows And Shore Excursions By Ramsey Qubein Forbes Windstar Cruises Finds Success With Mystery Destinations Cruise Trend By Ramsey Qubein Forbes AT&T Adds New 'Surf N' Turf' Day Pass For Cruise Ship Travelers By Ramsey Qubein
Travel Weekly
an hour ago
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Domestic dip is at the heart of hotels' soft Q2 numbers
The hotel sector is seeing signs of softening, particularly in the U.S., with midyear results highlighting pressures from economic uncertainty and shifting travel patterns. Hilton and Wyndham Hotels & Resorts reported declines in revenue per available room (RevPAR) for the quarter, down 0.5% and 3%, respectively. Marriott International posted 1.5% RevPAR growth, but all three were slowed by domestic performance. Hilton reported a 1.5% RevPAR decline in the U.S. while Wyndham reported a steeper 4% drop. Marriott's RevPAR in the U.S. and Canada was flat. Hilton said business travel showed particular weakness, with business transient RevPAR down 2%, and CEO Christopher Nassetta attributed the period's declines to "holiday and calendar shifts, reduced government spending, softer international inbound business and broader economic uncertainty." Marriott and Wyndham, meanwhile, pointed to weakness in their lower-scale chains. Chris Nassetta Marriott's U.S. and Canada select-service and extended-stay RevPAR declined around 1.5% year over year. CEO Anthony Capuano said results came in below expectations in those segments, primarily due to declining demand from government and smaller business customers. Wyndham CEO Geoffrey Ballotti said during its July 24 earnings call that "higher-for-longer interest rates, persistent inflation and uncertainty around immigration and trade have created an environment of ongoing economic volatility for economy and midscale guests, who remain especially sensitive to these dynamics." Wyndham's brand stable -- with flags like La Quinta, Microtel, Days Inn, Super 8 and Travelodge -- is weighted more heavily toward economy and midscale than the Hilton and Marriott portfolios. Truist Securities analyst Patrick Scholes said that positioning puts Wyndham in a particularly challenging environment, with the second half of 2025 expected to continue to "be a difficult RevPAR environment for U.S. midscale and economy hotels." Meanwhile, weakness in the U.S. hotel industry overall has continued into the third quarter, according to STR data, which showed five consecutive weeks of domestic RevPAR decreases through late July, with the week ending July 26 down 0.8% year over year. Travelers in wait-and-see mode Richie Karaburun, clinical associate professor at NYU's Jonathan M. Tisch Center of Hospitality, called the current environment "a perfect storm" of reduced government spending, lower inbound international travel from key source markets like Canada, Mexico and parts of Europe and broader economic uncertainty. Richie Karaburun "Consumer behavior right now is to wait and see," Karaburun said. "People are saying we're not going to travel this year, or we're going to travel less. If we're going to actually travel, it will be for one week instead of two weeks." This uncertainty has manifested itself in significantly shortened booking windows, a trend that has been reported in other sectors and among travel agencies. Karaburun said conversations with hoteliers indicate dramatic domestic booking compression, from between a week to 10 days to as little as three or four days. The inbound travel slowdown particularly impacts gateway cities that have historically relied on overseas visitors. Karaburun cited New York, Boston, Washington, Las Vegas, Miami and Orlando as markets that could feel the impact most acutely. Hotel executives still feeling pretty good Despite the volatility, both Hilton and Wyndham executives expressed optimism about the industry's prospects. Hilton's Nassetta painted a particularly bullish picture for the intermediate term, citing expectations of a "more favorable regulatory environment, certainty in tax reform, expected settling down on global trade policy, continuation of very healthy corporate profits and significant investments across a multitude of industries." And while he forecasted Q3 RevPAR to be "flat to modestly down again," Hilton projects full year RevPAR to be flat to up 2%. At Wyndham, Ballotti cited opportunities for improvement before summer's end, with more schools starting later this year than last and with the economy "still humming" and pricing "holding steady." "Consumer spending on travel is continuing, despite the macro headlines," he said, pointing to internal research that indicated more guest optimism on travel intent and less economic concerns than "last year and even last month." Marriott executives also highlighted bright spots in certain segments. Capuano noted continued strength in luxury, while CFO Leeny Oberg pointed to improving forward momentum in group bookings. For the full year, Marriott expects systemwide RevPAR growth to land in the lower end of its 1.5% to 2.5% forecast range. Karaburun, meanwhile, is "cautiously optimistic." "We've survived the pandemic, 9/11, many recessions, 2008 -- and in the end, we're always going to survive, because hospitality is a resilient industry," he said. "There's a little bit of up and down right now, but we'll recover."
