ray98

To each their own, but carrying around money on the ship and trying to remember who we've tipped and who we haven't is more effort than we wish to expend on a vacation. We just prepay the DSC/gratuities/tips/whatever-you-want-to-call-them and forget about tipping after that.

No one does that. It is a charade.

You are what a TA would call a valued client. MOST TA's around the globe DO NOT provide an OBC to their clients. This is something specific to the U.S. (I think) and is what drives many local TA's out of business vs. big box, online agencies that deal more in volume than service.

The OBC's are in response to minimum advertised pricing agreements you find in the US. The TA's can't offer a lower price than what is found on NCL's website so the only way they can offer a discount is providing an OBC.

I would certainly pay +$80pp to upgrade from an inside to a balcony. The question is if the total package is a good deal. It doesn't matter how small the separation is if the inside prices are dramatically inflated.

To answer your question how I decide that, I tip those who serve me. That is not difficult for me.

So you tip at every encounter? I find that hard to believe.

So it will cost hundreds of dollars for 2 people?. I can't read the print on the picture it is too small. No cover charge appears on my booking.

Are you reading what they wrote? No.

Either your meal is covered by the SDP or you pay by the item. "$100's of dollars" isn't even in the equation.

There are several shuttles for $15ea and the price drops the bigger the group. Shop around.

to the crew members who serve you.

How do you decide that? I see servers around all day making my experience a positive including the same wait staff from the dining rooms pulling duty in the other restaurants during the day. They get compensated for that work by the salary system the company uses since I'm certainly not leaving any cash on the table when I leave. Going a step farther with the Freestyle Dining process, I never have the same dinner wait staff so unless I want to carry around cash and tip after every meal the only proper way to do it is to follow the system already set up to accomplish that.

Why try and reinvent the wheel?

Add me to the list.....never tipped up front even once. It goes against everything the practice is supposed to accomplish. Always had great friendly service with a daily towel animal.

How much $$$ are you giving me back as an OBC?

That is about the only criteria I use, the information is out there and I don't need my hand held when booking. I already know when and exactly what I want before I even contact them.

 

It is a "service charge" and not a tip or a gratuity in NCL's universe.

In other words....same thing.....passenger funded crew compensation which lines up exactly with the rest of the industry.

Your scenario has nothing to do with 'cold meds' if this was an infection that required antibiotics.

The silence from the OP should tell you everything you need to know.

The cruise lines have averaged this price out knowing there will be up and down days. Even if they did decide to break it down by port and sea days the price wouldn't be the same...that is business 101.

Why? Because we eat roughly the same time every day and we keep that going on board to keep more of our evening free.

People amaze me sometimes.

So just how did you determine it was food poisoning and not just a standard stomach virus since the symptoms are the same? How many other family members or passenger did you find that had the same symptoms which could be connected to a specific food or at least restaurant? Seems like one would at least do some of that before making the claim and asking for compensation.

Bang for the buck is always a Long Island.

Leave it....nothing wrong with it. Certainly don't want a low end product designated as a SDP option.

I certainly wouldn't try to predict cruise pricing, just because one is dropping this year does not mean a similar sailing next year will.

This is a customer expectation failure, not a customer service failure.

Great thread!

Sometimes things simply don't go as planned no matter what the plan. As with everything else in life, many times you just have to move on.

As above....call and ask. They may accommodate you, if there are any complications or uncertainties then just cancel and re-book at that time.

Extra? None unless they stand out and are deserving. Otherwise the standard gratuities are sufficient.

.....and if you reaaaaaally want to set the stage to bring out the imperious members just bring up tips so they and tell you just how overly generous they are and how much of a better time they have than you because of it. They are important and will be treated as such.

You do know soda isn't great for you....

:confused::confused::confused:

I don't think they asked for your pompous lecture on the health benefits of soda. There are several of your type on here. Do you get off 'correcting' others?

You will find the most vocal on here really like to tout their 'generosity'. Just go with the standards you already pay and you will be fine. If people stand out reward them above and beyond that. Don't think the standard is leaving the steward an extra $100 at the end of the cruise just because some say it is.

The butler will not be part of the DSC so tip accordingly. $5 a day may be fine for the normal service but if you start ordering meals in cabin you may want to increase it.