Navigator, Chops menu, additional charge items.

[dnhill]

I am on NOS and tried out Chops last evening. They feature a new menu that had some great new items. However I was dismayed that there were items on the menu that had an additional up charge. There were some aged beef selections that were more expensive.

 

Also, there was no baked potato on the menu. I did ask for one and it was delivered. There was an item on the menu that was cheese tator tots. For those of you from the south, I was expecting something like from Sonic. It was mashed potato with cheese mixed in with a crust. Very good.

 

Overall a good experience. I had the filet, which did not have an extra charge. It was great. Don't really like the trend of speciality areas having up charge items.

[leisuretraveler223]

I am on NOS and tried out Chops last evening. They feature a new menu that had some great new items. However I was dismayed that there were items on the menu that had an additional up charge. There were some aged beef selections that were more expensive.

 

Also, there was no baked potato on the menu. I did ask for one and it was delivered. There was an item on the menu that was cheese tator tots. For those of you from the south, I was expecting something like from Sonic. It was mashed potato with cheese mixed in with a crust. Very good.

 

Overall a good experience. I had the filet, which did not have an extra charge. It was great. Don't really like the trend of speciality areas having up charge items.

 

So you're okay with a specialty restaurant for an additional charge, but adding even more premium selections with an additional charge is a no-no. I'm sorry, but that seems like a double standard.

[rushedmom]

I am on NOS and tried out Chops last evening. They feature a new menu that had some great new items. However I was dismayed that there were items on the menu that had an additional up charge. There were some aged beef selections that were more expensive.

 

Also, there was no baked potato on the menu. I did ask for one and it was delivered. There was an item on the menu that was cheese tator tots. For those of you from the south, I was expecting something like from Sonic. It was mashed potato with cheese mixed in with a crust. Very good.

 

Overall a good experience. I had the filet, which did not have an extra charge. It was great. Don't really like the trend of speciality areas having up charge items.

 

 

So are the rumors true on the Red Velvet cake no longer being on the menu?

 

And how much is the additional up charge for the aged beef? They are making things more pricey

[miccheck]

I am on NOS and tried out Chops last evening. They feature a new menu that had some great new items. However I was dismayed that there were items on the menu that had an additional up charge. There were some aged beef selections that were more expensive.

 

Also, there was no baked potato on the menu. I did ask for one and it was delivered. There was an item on the menu that was cheese tator tots. For those of you from the south, I was expecting something like from Sonic. It was mashed potato with cheese mixed in with a crust. Very good.

 

Overall a good experience. I had the filet, which did not have an extra charge. It was great. Don't really like the trend of speciality areas having up charge items.

 

 

I'm really not trying to obnoxious here, but even the words "tator tots" on a menu at what is billed as a scaled up restaurant would make me get up and walk out the door.

 

Either way, how much was the up-sale for the aged? And how aged was it? What cuts were available? Was it Prime? Was it Choice? What about the base fare cuts? All of these things could help someone determine if they want to spend the extra money on the venue way more than the tater tots weren't like Sonic.

 

Edited to add: I'd be willing to bet the extra charge isn't going to be too shocking to me. I'm used to spending $50 to $75 for a Prime cut (depending on the cut and size) where I'm used to dining.

Edited February 11, 2014 by miccheck

[leisuretraveler223]

I'm really not trying to obnoxious here, but even the words "tator tots" on a menu at what is billed as a scaled up restaurant would make me get up and walk out the door.

 

I would have agreed a few years ago. But this is quickly becoming one of the "nouveau" potato dishes at a lot of high end steakhouses. Needless to say, none of them are your typical frozen and deep fried versions.

[LetsGetWet!]

I was dismayed that there were items on the menu that had an additional up charge. There were some aged beef selections that were more expensive.

 

Don't really like the trend of speciality areas having up charge items.

 

So you're okay with a specialty restaurant for an additional charge, but adding even more premium selections with an additional charge is a no-no. I'm sorry, but that seems like a double standard.

A travel writer in our local paper had a column recently where they speculated and predicted that this "trend" is actually a way for the cruise lines to slowly and without much backlash get away from the "food all inclusive" cruise standard, and that in another 10 years or so, its not unlikely that all cruise food will end up being ala carte and charged like an onshore restaurant.

 

I hope they're wrong...

[houstoncruisers2001]

So you're okay with a specialty restaurant for an additional charge, but adding even more premium selections with an additional charge is a no-no. I'm sorry, but that seems like a double standard.

 

Double standard? It's more like double pricing.

[goodycruising]

Thanks for your info. I do like to hear about changes to charging and details of what a menu item is. I liked your post, and hopefully it would bring more information forward. Things do deteriorate quickly around here when you give information. It gets very tiring.

[dnhill]

The up charges were about $20.00. Our dessert was a chocolate cake with banana dish. It was exquisite. I do feel that I paid for dinner in the cruise fare and was willing to pay more for a better experience, but was not prepared to pay an additional amount on top of the $35. 00 The point is that it was a surprise. Passing on the information so others will know.

 

I am old enough to remember when prime cuts were served in the main dining room.

[Carguylee]

So you're okay with a specialty restaurant for an additional charge, but adding even more premium selections with an additional charge is a no-no. I'm sorry, but that seems like a double standard.

 

I'm sorry but I think I'm going to have to look and see if there is a block feature on CC.....

Edited February 11, 2014 by Carguylee

[goodycruising]

 

I am old enough to remember when prime cuts were served in the main dining room.

 

We have only been cruising for 3 years and we can remember when people were turned away for wearing shorts to the mdr. A lot of changes, and it is nice to know what you can expect.

 

We have cut back our on board spending a lot since the early days as we used to want to try everything out. Now looking back it was the fun thing to do, but we could have bought another cruise from the onboard spending of our first two cruises.

 

When it comes down to it one of the things I love most is sitting and watching the sea and that is priceless!

[leisuretraveler223]

I'm sorry but I think I'm going to have to look and see if there is a block feature on CC.....

 

I'm sorry if I have somehow offended you. That was in no way my intention. I am honestly a bit perplexed in how one determines what is and what is not an acceptable level of optional premium services.

 

What about drink options? If they decided to start serving some very high end options in the bars (Louis XIII, Pappy Van Winkle, etc...), they would obviously be more expensive than the current premiums options, just as the current premium options are more expensive than the well selections. I'm just honestly wondering why this is different?

[leisuretraveler223]

The up charges were about $20.00. Our dessert was a chocolate cake with banana dish. It was exquisite. I do feel that I paid for dinner in the cruise fare and was willing to pay more for a better experience, but was not prepared to pay an additional amount on top of the $35. 00 The point is that it was a surprise. Passing on the information so others will know.

 

I am old enough to remember when prime cuts were served in the main dining room.

 

I can totally understand being surprised. And I hope you took no offense to my initial reply, as that was not my intent.

[leisuretraveler223]

A travel writer in our local paper had a column recently where they speculated and predicted that this "trend" is actually a way for the cruise lines to slowly and without much backlash get away from the "food all inclusive" cruise standard, and that in another 10 years or so, its not unlikely that all cruise food will end up being ala carte and charged like an onshore restaurant.

 

I hope they're wrong...

 

I hope they are too. But in the end, it won't be the cruise lines that dictate this, it will be the overall market. It's just like casinos in Las Vegas. People love to scream and yell about payouts and table rules changing to be less favorable. But as long as people still flock there, and the numbers justify it, the trend will continue.

 

The biggest objective of the cruise lines is to continually find more ways to generate revenue. If something works, they'll expand it (hence why the first specialty restaurant has now resulted in numerous options). If it doesn't work, then you'll see them turn away from it (such was the case with the cooking classes they offered a few years back on some of their ships).

[LetsGetWet!]

I hope they are too. But in the end, it won't be the cruise lines that dictate this, it will be the overall market. It's just like casinos in Las Vegas. People love to scream and yell about payouts and table rules changing to be less favorable. But as long as people still flock there, and the numbers justify it, the trend will continue.

 

The biggest objective of the cruise lines is to continually find more ways to generate revenue. If something works, they'll expand it (hence why the first specialty restaurant has now resulted in numerous options). If it doesn't work, then you'll see them turn away from it (such was the case with the cooking classes they offered a few years back on some of their ships).

I basically agree, I'd just say that its the market that "accepts" it, not "dictates" it. The column I read made the point about how its all being done very slowly and gradually, little steps that aren't big enough to generate a backlash... It will be the cruise lines that dictate, and if they dictate well enough, the market may accept it. Like the story about frogs and hot water - throw the frog into boiling water and he'll instantly jump out, but put him in cold water and heat it to boiling over a period of time, and you'll have boiled frog!

 

As you say, its all about additional revenue...

[leisuretraveler223]

I basically agree, I'd just say that its the market that "accepts" it, not "dictates" it. The column I read made the point about how its all being done very slowly and gradually, little steps that aren't big enough to generate a backlash... It will be the cruise lines that dictate, and if they dictate well enough, the market may accept it. Like the story about frogs and hot water - throw the frog into boiling water and he'll instantly jump out, but put him in cold water and heat it to boiling over a period of time, and you'll have boiled frog!

 

As you say, its all about additional revenue...

 

I totally agree. Although, there is a "critical mass" over which the value scale will tip out of favor. The cruise lines goal is to get as close to that as possible without going over. And slow, deliberate change is the way to get there.

 

In reality, it's a really good business model.

 

Back to the original post, from a personal standpoint, I'm actually excited about this! I am really curious if this is going to be a fleetwide thing, and what the premium options are. I'm always for more and better options in the dining venues.

[LetsGetWet!]

I totally agree. Although, there is a "critical mass" over which the value scale will tip out of favor. The cruise lines goal is to get as close to that as possible without going over. And slow, deliberate change is the way to get there.

 

In reality, it's a really good business model.

 

Back to the original post, from a personal standpoint, I'm actually excited about this! I am really curious if this is going to be a fleetwide thing, and what the premium options are. I'm always for more and better options in the dining venues.

The other part of this "slow, deliberate change" that the writer mentioned happening now is that some lines (can't remember which) are also experimenting with "upcharges" like this for some menu items in the main dining room too. That's an even more significant step, it would seem. :(

[leisuretraveler223]

The other part of this "slow, deliberate change" that the writer mentioned happening now is that some lines (can't remember which) are also experimenting with "upcharges" like this for some menu items in the main dining room too. That's an even more significant step, it would seem. :(

 

RCCL has been doing this for a while with the option for the "Chops Filet" or the "Maine Lobster".

 

I guess the ultimate disagreement will continue to be between the two camps. Is this a good thing or a bad thing? I say it's good if it's a premium option not previously available. Dissenters will say it only diminishes the quality of the included items and compels passengers to spend more money.

 

Perhaps there is a little truth in both. But it also comes back to the reality that cruising is not in fact and "all inclusive" vacation. There are a number of quality land based all inclusives that can compete or exceed RCCL and other lines on quality of foods without having to upcharge. So, at least there are a lot of choices out there.

[LetsGetWet!]

RCCL has been doing this for a while with the option for the "Chops Filet" or the "Maine Lobster".

 

I guess the ultimate disagreement will continue to be between the two camps. Is this a good thing or a bad thing? I say it's good if it's a premium option not previously available. Dissenters will say it only diminishes the quality of the included items and compels passengers to spend more money.

 

Perhaps there is a little truth in both. But it also comes back to the reality that cruising is not in fact and "all inclusive" vacation. There are a number of quality land based all inclusives that can compete or exceed RCCL and other lines on quality of foods without having to upcharge. So, at least there are a lot of choices out there.

 

I had forgotten about the lobster, but you're right. And that's why I'm in the "dissenter's camp." While you're right about it being good if its a premium item not previously available, lobster is a great example of NOT being a premium option not previously available. I remember having a good lobster dinner on one night on many (most?) cruises over the years, with no upcharge. Now you pay for lobster - and a good filet - what's next? "Sir, the mac & cheese with hotdog is included, here's your menu of optional other entrees and their prices."

 

You're right also that cruising is not, in fact, an all inclusive vacation. The drinks part went away some time ago, and the food part is slowly being chipped away at. But it definitely WAS all-inclusive for the most part for quite a long time - particularly on the food side.

[Carguylee]

8 out of the 22 replies......wow...good job

[Ken at the beach]

I had forgotten about the lobster, but you're right. And that's why I'm in the "dissenter's camp." While you're right about it being good if its a premium item not previously available, lobster is a great example of NOT being a premium option not previously available. I remember having a good lobster dinner on one night on many (most?) cruises over the years, with no upcharge. Now you pay for lobster - and a good filet - what's next? "Sir, the mac & cheese with hotdog is included, here's your menu of optional other entrees and their prices."

 

You're right also that cruising is not, in fact, an all inclusive vacation. The drinks part went away some time ago, and the food part is slowly being chipped away at. But it definitely WAS all-inclusive for the most part for quite a long time - particularly on the food side.

 

 

I guess it depends on the ship and the time of year but the filet that we had on formal night was excellent and the free lobster that I had 3 servings of was just as good as the ones that you paid for.

[leisuretraveler223]

8 out of the 22 replies......wow...good job

 

I'm not sure what I did to offend you. But feel free to block me and go on with your day. I didn't realize there was a limit to the number of times I was allowed to post in a thread that has a good discussion going.

[leisuretraveler223]

I had forgotten about the lobster, but you're right. And that's why I'm in the "dissenter's camp." While you're right about it being good if its a premium item not previously available, lobster is a great example of NOT being a premium option not previously available. I remember having a good lobster dinner on one night on many (most?) cruises over the years, with no upcharge. Now you pay for lobster - and a good filet - what's next? "Sir, the mac & cheese with hotdog is included, here's your menu of optional other entrees and their prices."

 

You're right also that cruising is not, in fact, an all inclusive vacation. The drinks part went away some time ago, and the food part is slowly being chipped away at. But it definitely WAS all-inclusive for the most part for quite a long time - particularly on the food side.

 

Good points. On the flip side, the lobster offered is definitely a step up from the frozen cold water lobster tails I have seen over the past twenty years. These are live Maine lobsters cooked to order. Has the standard lobster, which is still offered one night on most trips gone down in quality? I'm not sure. Being a lobster snob from New England, it always compared to what I can get at the local market for $6.99 a pound!:D

 

I have to admit I don't track these things as much as some do, but I hear a lot of people talk about the relative cost of a cruise being a lot less than it was twenty years ago. So while some things have gone away, as far as being included, the counter argument is that the relative decrease in cruising has made it more affordable and therefore more accessible. After all, how often did you hear about families with young children cruising twenty years ago.

 

And so the debate will go on...:)

[miccheck]

Sort of related but slightly off topic curiousity:

 

When did lobster become such a hoitytoity food anyway? It used to be the food for the poor.

[LetsGetWet!]

Sort of related but slightly off topic curiousity:

 

When did lobster become such a hoitytoity food anyway? It used to be the food for the poor.

Hmm, I'm one of those "older cruisers", and I don't remember those times. Just how long ago was lobster "food for the poor?"

 

EDIT: LOL, ok nevermind... Looked it up - its been a popular upscale item WAY longer than anyone on this board has been alive! According to wiki:

 

In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it...

 

Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society...

 

So in reply to your question of "when", I guess the answer is sometime around 1850, give or take! :)

Edited February 11, 2014 by LetsGetWet!