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Dive Review of Bohio Dive Resort in
Turks and Caicos/Grand Turk Island

Bohio Dive Resort, Mar, 2006,

by Chuck Jayson, Mi, USA . Report 2365.

Reporter and Travel

Dive Experience 101-250 dives
Where else diving [Unspecified]
Closest Airport Getting There

Dive Conditions

Weather sunny, windy Seas calm, choppy
Water Temp 72 to 75 Fahrenheit Wetsuit Thickness 3
Water Visibility 40 to 100 Feet

Dive Policy

Dive own profile yes
Enforced diving restrictions You must stay in sight of the divemaster and discuss any special intrest before the dive
Liveaboard? no Nitrox Available? N/A

What I Saw

Sharks None Mantas 1 or 2
Dolphins None Whale Sharks None
Turtles > 2 Whales >2
Corals 4 stars Tropical Fish 3 stars
Small Critters 3 stars Large Fish 3 stars
Large Pelagics 4 stars

Underwater Photography 1 (worst) - 5 (best):

Subject Matter 3 stars Boat Facilities 3 stars
Overall rating for UWP's 4 stars Shore Facilities N/A
UW Photo Comments After the divemaster gets to know your skills, He will allow you to dive a profile other than the one he has planned for the boat but you must stay within his\her sight.

Ratings and Overall Comments 1 (worst) - 5 (best):

Accommodations 4 stars Food 5 stars
Service and Attitude 5 stars Environmental Sensitivity N/A
Dive Operation 5 stars Shore Diving 3 stars
Snorkeling N/A
Value for $$ N/A
Beginners 5 stars
Advanced 5 stars
Comments The resort is located on the beach, there are sailing boats and kayaks you can use, I don't know if there is a additional charge for them but they are in very good shape. We had a room with a kitchenette not all rooms have them but I did notice a small refrigerator in the other rooms. Not all rooms are oceanfront so if you want that you have to request one. The buildings all are in very good condition and the staff looks after them very well. While we were there my wife and I had dinner all over the island, I guarantee you will not find better food anywhere! executive chef Zev Beck will thrill you with his creations, I can honestly say I have not had better food anywhere in the world. You have to pay for your food, as far as I know the resort is not all inclusive and that's not a big deal, the pricing at the restaurant is the same as any other place on the island. One thing we thought was neat is you just might find one of the staff members going on a dive with you, I found that the executive chef loves diving as much as he loves to cook. Kelly and Nick are always there and make sure you don't need anything. Now for the reason we went, the diving. My wife and I dove with four different dive masters; Sage, Craig, Kel and Sunny. All four dive masters went to great lengths to make your experience a pleasant one. All predive briefings were very well done and all of the dive masters followed the profile discussed on the boat. I like to think of them as underwater herding dogs, when there was a diver wandering off (and there was every dive) they would simply signal us to continue while he\she went to get the lone diver, they never said a word to the people on the boat after the dive they just wanted to know if everybody had a good time. All you have to do is bring your gear to the dive shop the first day and they take care of it the rest of your stay, you don't have to touch it until you leave. The only bad thing I can think of during our whole stay was walking past the selenias.....THEY STINK! but I didn't smell anything at the resort. We strongly suggest walking into town,the only cranky people you will find on the island are the tourist, we didn't see a Belonger with a frown the whole time we were there. When it was time for us to leave I was presented a itemized bill that Kelly and I went over in detail, there were no surprises and she made leaving a pleasant experience (she gave us a hug!). I would recommend this facility to anybody and we will return someday.
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Note: The information here was reported by the author above, but has NOT been reviewed nor edited by Undercurrent prior to posting on our website. Please report any major problems by writing to us and referencing the report number above.

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