I seen lots of threads saying you need to make reservations right away when you get there. I am wondering though what is the best time to book for? Is there a lull at the pool and before the night life that is ideal? 6pm the best? Also curious where we should reserve. I am pretty much steak and potato's chicken, pasta....not too big on risk-K foods, seafood,or super spicy cause i'll be on the tums all week as it is.
Supper reservations are made at the restaurant by the quiet pool bar beginning at 10:00 am. They can be made for any restaurant up to three days in advance. Don't skip the Oriental restaurant...even if you are "steak & potatoes"... it's really good. The Italian is also good. Personally, I'm not wild about the buffet but you might like it. They serve cuts of beef/chicken/turkey, etc. along with the buffet offerings depending on the nightly theme. You can also get late night burgers & fries at Paty'O's. Yes, I would agree... 6:00 pm is a good time. The party at Paty'O's often doesn't get going till 9:00. Sometimes you get a bunch of people leaving for the bars in town but the party is still on and picks up again when those people return. BTW, If you like sleeping...you might stay away from rooms directly overlooking Paty'O's. It's a great place and I'm sure you are going to have a fantastic time!
I'd recommend an Afternoon SNap (combined Sex & Nap) followed by a late supper and then drinking your face off. With this plan, you want to leave the sexy pool in mid-afternoon after things slow down a bit. Go for a SNap. Get up around 6:30-7 or so and get ready to go out. go have some supper around 7:30 and then hit Paty-O's around 9. Don't get a place to sit at Paty-O's. It's more fun to walk around and meet new people.
Be carefull with times you choose as sometimes you end up getting too early and too late and between a day at the sexy pool sometimes its hard to get to the early reservations and too late you miss out on the shows which aren't a big deal to miss but some nights they good stuff happening there.
