At 0631, it’s 74 at Disney World, and still raining. The rain stopped for a while as we prepared to leave for a park. We boarded a bus that was so crowded, it did not stop at the Polynesian, but went straight on to Hollywood Studios. Upon our arrival, we split up with Sal headed for Toy Store Mania to secure Fast Passes and the rest of us aiming for Jedi Training to secure one of the few spots available. Sal’s quest got the fast passes for 1505, but the line at Jedi Training was too long and Dominic announced he didn’t want to do that. Kate, Dominic and I went on Star Tours to Planet Hoth, where we were met by General Akbar. Then we went through the Asteroid Belt, attacked by Boba Fet, and then on to, and through, the Death Star. He enjoyed it, but didn’t want to go again. We reassembled (Gram had secured toys from the Star Tours Gift Shop) and then went on to Muppet 3D. We walked over for pictures with Mater & Lightning McQueen. We tried to get into Disney Junior, Live on Stage; but missed the show deadline and couldn’t get in. We walked over to the food court outside the theatre and had lunch at Rosie’s All-American Cafe. We enjoyed the 1145 show of Beauty and The Beast and then walked over to The Indiana Jones Spectacular, but Dominic didn’t want to do that. He and Sal checked out the Imperial Walker at Star Tours and we watched the next show of Jedi Training. We then went out and enjoyed the Lights, Motor, Action show. We had refreshments at Studio Catering and then presented our Fast Passes at Toy Story Midway Mania. That finished Hollywood Studios for the day and we took a bus back to Bay Lake Tower. At 1730, we left the room for the monorail ride to the Grand Floridian and dinner at Citricos. Chef Phil greeted us in front of the kitchen and escorted us to our table. Aicha was our server, and was assisted by Lonzy, whom we have had on a previous visit. The boys had virgin mango mohitos while Kate and I had the real thing (7.50). Lyd had a glass of Twomey Merlot, Napa (20) and Sal enjoyed a Three Philosophers Beer (9.50). Chef Phil presented an amuse bouche of olives and mozerella. The boys each had the Kid’s Cheese Plate (4) and then the Kid’s Shrimp Plate (11). Sal, Kate and I each had the Seafood Escabeche (14) of Riesling and Olive Oil-marinated seared shrimp, black grouper, Prince Island Mussel and scallop, with Olive bread crostini with Taggliasca Olive Spread and a spicy jardinière. Lyd had the cheese course trio (14) of Murcia al vino from Spain, Gorgonzola Piccante from Italy, and Petit Agour from the Basque region of France served with seasonal accompaniments. I added the Roasted Beets (14) of Cumin-scented Goat Cheese, Applewood-smoked bacon lardoons and Crisp Arugula. For her entrée, Lyd had the Seafood Escabeche. Kate and Sal selected the Butter-Poached Monkfish (38) with a pea risotto, Sauce Americaine, and Black Sturgeon Caviar with preserved Meyer Lemon. I selected the Braised Veal Shank (53) with roasted elephant garlic-smashed Yukon Gold Potatoes, rainbow carrots, heirloom long beans and toasted citrus gremolata. Kate and I split a bottle of Selbac Road Riesling (39). Aicha brought glow cubes (3@) for the boys. About 1930, with the kids at the end of their spectacular good behavior, the kids elected to start their return to the room. Lyd decided she wanted dessert and ordered the Chocolate Banana Tort (11) with decaf coffee. Sous Chef Johnathon presented each of us with a glass of citronella made in the restaurant. As we were preparing to leave Citricos, Sal called to report issues with the monorail. They had switched to boats for the trip back to the room. By the time we reached the Grand Floridian monorail station, the monorail issues were solved and we went back to the room. It took Sal, Kate and the boys 2 hours to get back. We learned a guest had jumped the railing at the Contemporary monorail platform, resulting in a powerdown at that station. Monorail Teal had problems repowering, forcing a delay which effected SKDL, but not us.