Certifications
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Clia-Elite Cruise Counsllor
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MCC-Master Cruise Counsellor
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LCS-Luxury Cruise Specialist
Certified by:
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AmaWaterways River Cruise
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Uniworld River Cruises
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Viking River Cruises
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Azamara Cruise Line
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Oceania Cruise Line
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Crystal Cruise Line
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Regent Seven Seas
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Silversea
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Yachts of Seabourn
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Paul Gauguin Pearls
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American Express Travel-Inside Agent
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RCCL-NCL-Celebrity
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Avoya Travel Best of The Best 2008 - 2019 (over 1 MM$ per year in sales)
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Avoya Travel President's Circle 2009 - 2019 (over 2 MM$ per year in sales)
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https://www.travelagentcentral.com/people/top-25-agents-2011
Ilene Premer
An Independent Affiliate of Avoya Travel/American Express
North Miami, FL
www.AvoyaTravel.com
Ilene Premer believes that there is no substitute for firsthand knowledge with her clients, and offers a few samples of advice she has been able to give: “My travel and destinations specialties come from past experiences: ‘On this ship, the 11th floor under the pool is very noisy.’ ‘Avoid obstructed-view on this ship unless you want lifeboats inches from your window.’ ‘In Milan, this restaurant has an incredible cream-based mushroom sauce.’ ‘Renting a car in Geneva and driving the borders of Switzerland is a great way to see France, Germany and Italy, and here are some great hotels and restaurants along the way.’
“I believe in the tried-and-true advice: Know your product,” she says. “I traveled extensively before becoming a travel agent, and my logbooks are valuable resources. I can give [expert] advice on a Michelin-rated restaurant in Madrid or a personalized tour of Tuscany.
I spent time in Asia with personal guides to understand their culture. I share my knowledge, and clients are overjoyed with my (often) simple recommendations, like taking balloons for children in Beijing. I’ve been there, done that, and have the T-shirt as proof.”
Knowing people as well as destinations can also be vital in providing top service: When a client on a Mediterranean cruise wanted a last-minute dinner at a fully booked top Saint-Tropez restaurant, Premer was able to call the maître d’ and personally arrange for a table. To complicate matters, the client had no tie or jacket—both of which were needed for the restaurant, so the maître d’ brought over appropriately sized and colored accoutrements. The client enjoyed his dinner and was back on the ship with time to spare.