RocketMan275

Because those are your two choices. Nothing you say or do on cruise critic will result in changes.

Lots of 'customer's always right, I want it my way'. I get a kick out of the ' some autonomous poster on cruise critic said NCL should do this'.

No, the bottom line is every business has a limited number of responses to today's inflationary environment. They can raise their price. The can reduce costs. They can do both. They can accept lower profits.

Well, I see NCL has ended the 70% off 2nd cruiser sale replacing it with a 35% off both passengers. Do the math. Same final price. Different folks are attracted to different pricing. Some don't like paying gratuities so the cruise lines will sometimes offer 'free gratuities'. Still winds up the same final price.

Everyone has a few things they wish NCL would include in the Haven fare. Everyone claims NCL could do so since the costs would be minimal. Personally, I would rather have cookies than lobster.

I received an email from NCL this morning welcoming us to our next Haven cruise. Nothing really new. The email informed us of the on-shore concierge team and provided their phone # and email address and invited us to contact them. It did state that specialty reservation were not available till 130 days prior to sailing. We've never received this type of email prior to any of our three previous Haven cruises. Our cruise isn't till Jan 2025.

Others think the Haven fare should include all alcohol. Others think the Haven fare should include all gratuities. Others think the Haven fare should include ...

NCL's method of doing math is common across multiple cruise lines. Royal uses the same method on their BOGO or BOGOHO sales.

Retaking the photo is one way to ensure there is no challenge. A challenge at a later point may not be in your best interest.

Too many will ignore the instructions to update changed information. Requiring you to re-enter is the best way to ensure the information is current.

No profits, no cruise lines. No cruise lines, no cruises.

Price increases are a form of rationing scarce product . It's easier for the crew to blame corporate than to blame the supply chain.

A wise man once said: "Life is too short to drink cheap wine." That said, because we drank a lot of cheap wine in our younger years, now we can book suites.

That's not a great analogy. If you frequent a shore based restaurant often, the waitstaff will remember who tips well and will treat those customers accordingly. Dining in the Haven isn't a one time thing so tipping early can improve performance. We tend to leave a small tip ($3 to $5) after each meal.

We usually tip the Matre'd $20 or $30 for a seven day cruise. We do this early in the cruise and we've noticed we always get a nice table.