weltek

Thanks to everyone updating this. As the new Caribbean season starts for some ships this month, I hope to catch a few more reports from people.

Based on what they charge, I suspect Cunard might have more stewards/housekeeping staff, so it gets done a little quicker. And yeah, I've never experienced a "zoo of people with their luggage" once on the ship at embarkation. A zoo of people, yes sometimes, but not a lot of people have their luggage with them at that point. Some do, but not many. We just always plan to get quickly to an outside bar for a drink until the madness around the elevators and embarkation deck dies down.

Honestly? It is our least favorite NCL ship we've sailed on over 20 years. Biggest reasons: -Few places to read quietly inside, when the weather is bad. -Entertainment was cheesy and boring (we were in our 30s and like late evening music and comedy..so, you might have a different experience if you like different things). -We had an oceanview and it was TIRED. The decor and bedding was just kind of sad. The food was also the worst we ever had in the MDR (consistently not great), but it was long enough ago that I'm sure that's changed. We liked the tiered sundeck. That class of ship is my favorite because of that. I would only sail it again with a suite, so that we had plenty of space to relax out of the crowds, when desired, and I likely can't afford that.

My experience has varied by sailing, anytime between 12:00-2:00. And it might be dependent on area of the ship. Some might be finished prior to a formal announcement, and you might find the hallway open and steward finished. I've had that happen a few times. If we board early (e.g., 11:30ish), we usually try to check it out after a drink. If we board later (after 12:00), then we head straight there on the chance it might be ready.

I'm clearly stating this is not a fact, but rather my GUESS that it goes something like this: Total all the DSC for a sailing, then: 25% cabin stewards and housekeeping 25% food service 15% all other eligible "behind the scenes" classifications (e.g., hourly workers) 10% all other classifications that get tipped from another pool (e.g. bartenders, specialty restaurant staff) 25% retained by NCL for bonus and incentive programs (e.g., vacation hero type stuff, prizes, cash bonuses, signing bonuses, retention bonuses, staff morale building activities) Guessing those in higher percentage tip pools are asked to turn in any additional tips and note which stateroom they came from, and if that stateroom removes DSC, they loose those funds. If that stateroom keeps on DSC, then they get it back. More realistically, they don't disclose them and risk getting gigged for it because it's hard to prove. That's been my guess about how things operate, but I don't know.

Re: "The DSC is used to pay those salaries." Do you have sources to back this up? Because it sounds like theories I've seen posted with no real information to back it up. I'm not saying you are lying, but I'm concerned about rumors and conjecture being retold as truth, so always look at these statements with a bit of skepticism.

Those Q onion rings look really tasty.

@scooter6139 Food Republic is open for lunch on sea days only. I think it's usually around 11:30-1:30 or 12-2, so a small window.

Agree that this info isn't available re: the daily service charge specifically. Even crew haven't really been able to give a clear answer, based on my time on Cruise Critic. All we know is that it's used for, generally (quotes directly from NCL), divided tips and other compensation programs (e.g., incentives, celebrations): Staff members including complimentary restaurant staff, stateroom stewards and behind-the-scenes support staff are compensated by a combination of salary and incentive programs that your service charge supports. “At Norwegian Cruise Line, we are committed to delivering exceptional guest experiences at every step of the cruise journey, and with the dedication of our shipboard team, we are able to turn your vacation dreams into reality. As such, we make it easy for guests to show their appreciation for these vacation heroes with discretionary daily services charges, which provide gratuities to key onboard team members, including room stewards, restaurant servers and behind-the-scenes support staff.” NCL letter send to travel partners reads. Other tips (e.g. cash to bartenders, servers, stewards) have a little more clarity around how they are handled, though even that's a little muddy. Stewards have said they are supposed to turn over/report them as they occur and they are given back once the DSC for the sailing has been divided. That would imply if someone removes DSC, the cash tip is included back in the pooled and divided amount. If everyone pays their DSC on that sailing (for that stewards assigned cabins?), then that steward gets back the cash. Bartenders have reported they generally have pooled all cash tips and charged tips for the shift, just like your local bar. That's my best understanding from reading here forever, though someone else may have better info.

Welcome to NCL! Read the dailies you get in your cabin, front to back. That will help you not assume anything is the same as on CCL. Pay attention to restaurant times every day. I know I've been disappointed by assumptions about what would be open when on sea days. Otherwise, I think everyone's already mentioned the biggies about show and restaurant reservations. Also, I don't know what kind of cabin you are in, but you might want to read the square footage of the room and balcony ahead of time and compare it for what you are used to on Carnival, so you don't feel disappointed on your first day if it's smaller than you are used to. It's not fair to say one is bigger or smaller across the board, as there are a lot of variables. So, compare apples (your booked cabin) to apples (what you've had on CCL in the past).

I'm laughing at the difference in the comments for Q: "Too much food" "Not big enough servings" 🤣 This thread is the first time I heard the small serving comments. Every review I've read up until this thread pretty much said "left miserably full." Guess we'll find out for ourselves next month!

Can anyone provide some examples of the daily dinner specials? I'm having a hard time finding that info from recent Prima sailings.

I know it's just coming into its Caribbean season, so there might be changes, but any favorite bartenders from recent Encore sailings? I see Clarence has moved on to the Prima, so sad to miss him this time around. I'm running out of things to obsess about with ~four weeks out til vacation, so humor me.

Two of our local bars completely quit carrying chicken wings due to supply and cost issues. It's weird that I can't get chicken wings in my small town and it has meant we very, very rarely go out to watch sportsball anymore. The wings were an important part of the ritual.

If you Google it, you can see some menu pictures with prices. Here's one example. You can search for the ship name you'll be on and see if you can find a recent photo, though I can't imagine the prices would vary by ship. https://cruisespotlight.com/norwegian-introduces-unlimited-starbucks-package/

Hm. I bet they convection bake them, similar to what air frying does at home. It's not my favorite way to have a wing, but if it's done well, I like them. Unfortunately, many places do it too fast and they are flabby.

So envious! Yes, staying in an overwater bungalow on a Polynesian island is very much a bucket list item! Fun that you are melding the two experiences. Your wife is a lucky lady. 🙂

Heh, this is actually reallygood news for me. I 100% prefer a naked/unfloured wing and have always grumbled at the NCL wings. Sorry you are disappointed. It's always a little sad when our favorite treats change.

Really great advice on this thread. Love the tip about booking near a public restroom if you MUST book four in a cabin. I agree that a mini-suite isn't going to gain you significant enough differences to make it worth an upgrade. Two cabins is the way to go. I'd personally be happier with two adults in an oceanview and kids in an inside over four in a balcony. But if you and your spouse can still swing a balcony, with the kids in an inside, everyone wins! Kids will be happier on their own sleep schedule, too, and those insides are great for sleeping teens. 🙂

I feel like most specialties have their popular dishes that many people order, but what are some hidden gem dishes on the menus that you don't see talked about very much? This thread was inspired by the relatively few reviews of the snapper at Los Lobos, so if you have any thoughts on that, I'll take it. 🙂 And if you want to add any "don't order" suggestions, feel free!

I'm not thrilled DH picked Los Lobos as one of our four specialty meals on another ship, but I just plan to choose my items carefully and be prepared to be underwhelmed. I'm sure it will be fine, as many here have said they were "pleasantly surprised" that it was good. But I'm not counting on being excited by my meal.

Yes, if you look for the dailies, they'll have it. You probably don't even need to find really recent ones for the restaurant and bar hours, so how about this thread?

When we had to make that choice for our December cruise, we ended up with the Encore...but we don't have kids. The Escape was a tiny bit cheaper, and we've been on her multiple times and loved it. Pincho Tapas is only available on that ship and is a fun casual pre-dinner outing. Love Spice H20 for my daytime lounging. Enjoyed the ropes course even as a 40something. BUT, we ended up booking the Encore because Miami is easier to fly into and get to port, plus it lets us try another ship (that's a tad newer). Onda looks great. I'll miss Spice H20, but if the weather is bad, we'll definitely appreciate the Observation Lounge. So, check out the situation with sailing out of Port Canaveral and see if that influences your choice either way. If the Escape and Encore were both sailing out of Miami, we'd have probably stuck with the Escape, personally.

My sense is that the entertainment quality is being held to a higher standard on the newer ships, where the smaller, older ships are getting the leftovers. I'm pretty much done with the smaller, older ships for their tired feel and poor entertainment quality. If I wanted to live by the pool, I might still choose an older ship, but I spend about three hours total there during any given cruise. I don't love the higher passenger counts on the newer ships, but I like the modern feel and entertainment choices.

The only time we consider FLL is if it will save us more than $100 total on airfare and flight times are within reason. Yes, hotels are also cheaper in FLL, but transportation is a little more, so also worth considering that when you are looking at overall savings. I have to save at least $100 total to make up for the extra 20-30 minutes each way going out of FLL would mean, so that's why I just keep that dollar amount in my mind for airfare, and then any MAJOR hotel savings are a bonus. Just note that for disembarkation day, you need about 25 minutes more to get to FLL than MIA. MIA is easiest overall, but FLL isn't THAT much harder. Just have to plan a little more time and transportation. I've used Jiffy Jeff for that trip with no problems.