cruisebie

When you have requested waters and sodas to be delivered to the suite, were they complimentary? The reason I ask is because we ordered a case of water - they have a special financing package available for water purchases ;-). Anyway, I will cancel the order if it is not necessary. Thank you!

Water & soda are complimentary only if you are in certain suites. I think they are the garden villa, deluxe owners suite and owners suite. You can bring your own on though if you are not in that type of suite. Lol about the financing😄

Thank you all for your replies. Sounds like starboard side is the way to go, so I just booked E719, which is the 1st mini on the starboard side. Does anyone know if there will be a partition on the left side of the balcony (the life boat side) or if this is completely open?

You are correct, Dolphin uncovered Emerald covered. We have stayed in the last 2 or 3 minis on both sides of Emerald several times. We never had any issues with noise. Its one of the main venues for activities.

If you can book one you better grab it and mark it no upgrade or you may end up on Dolphin deck anyway.

Thanks, Colo Cruiser! I usually like aft cabins since there is a lot less "traffic" in the hallways. Since there are no noise issues it sounds like this is the place for me. Thanks for the tip about marking as no upgrade, I didn't know they would do that. I'm never chosen for an upgrade. It would be just my luck to get one when I don't want one. 😁

I am looking for some advice about mini-suites on the Star Princess. We are looking at booking a northbound Alaska cruise for August. Am I correct in thinking the mini suites on the Dolphin deck have uncovered balconies and the ones on Emerald are covered? I would really like to book a mini with a covered balcony, but noticed that these are all located directly over the Vista Lounge. Can anyone who has stayed in one of the Emerald Deck minis comment concerning possible noise issues? Are there many activities held there in the evenings?

Thanks for any help you can give. My first cruise (you know--the one that got me hooked!) was on the Island Princess southbound Alaska cruise. That was several years ago, so I've got a lot of catching up to do on all things Princess.

If you want to tip extra you will need to bring some small bills. For the UBP, they no longer print a receipt unless you are in the embarkation port and they need to add taxes. I was on the Getaway in Dec and this is how they handled it.

Have a great cruise

I was on the Getaway in a Haven spa suite for the 2nd time earlier this month. You will get a handout in your suite that will list the times for the Haven Restaurant. I believe it was 7:30-10:00 for breakfast on port days and to 10:30 on sea days. I think lunch was served until around 2. I'm not certain at all about dinner. Since I had the UDP I never ate there for dinner. Everything I had in the Haven Restaurant was wonderful and the servers were even more wonderful than the food.

The Norwegians Night Out was on the first sea day and the Captains Reception was in Fat Cats. I think it was 5:30 - 6:30. I remember that I had to change a dining reservation due to the timing. There was also a reception in the Haven area on the last evening.

The concierge for our sailing was Virginia. I had read that it would be John D' Sousa who I had previously had as concierge on the Jewel. I was disappointed to find that it wasn't him, but Virginia soon won me over. I actually liked her quite a lot.

My only other suite experience was on the Jewel, but not in the Haven. I think compared to the Jewel you may find that you don't see the concierge out and about the ship as much. However, since the concierge desk is right at the entrance to the Haven, it's no problem getting any request taken care of. Someone is always at the desk during the concierge's hours.

Have a great cruise!

Umm....every server knows they have to tip-out the other staff, or their section will get stiffed....and they'll get no tips in the first place.

 

Also, every raise every employee at your place of employment gets, comes at the expense of your personal income.

 

You might be making a much higher wage, if the employer's pool of funds for wages wasn't otherwise partitioned.

 

 

 

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While that may be true, the difference in the case of NCL, is the institution of an 18% fee that decreases the direct gratuities that servers receive. NCL has managed to redirect much of the direct gratuities into its "pool of funds for wages" at the expense of the employee. It seems unethical for NCL to increase its available funds for wages in this way and unfair to the employees affected by this. There are other methods that they could have used to increase revenue.

Since you mentioned tipping out other staff, do we know that they are not getting stiffed by the new policy, too? Instead of the servers tipping them out from their gratuities, they are now subject to whatever the tip pool distributes. I would tend to think the direct method might yield more for them.

This is the point most people miss. It takes more than a server to ensure your meal arrives hot & correctly made.

 

 

 

If the tablecloths aren't clean, then the tables can't be set.

 

If the dishes aren't washed, then the tables can't be set.

 

If the dirty dishes aren't cleared, then the tables can't be set.

 

 

 

Shouldn't the laundry, dishwashing and bussing teams be recognized for their contributions?

 

 

 

Plus there are junior waiters, and a sommelier, and a Maitre d' to make sure all the cogs are well-oiled, and a hostess....etc.

 

 

 

 

 

All of these people contribute to the operation of the Specialty Dining, and IMHO should benefit from some portion of the pool.

 

 

 

 

 

.

I agree with you that all of these positions are deserving of compensation and contribute to a very nice experience in the specialties. However, why should it come at the expense of the servers receiving direct tips from diners? I wouldn't be a very happy employee at my place of business or feel valued if my employer gave other employees a raise by affecting my compensation.

Also, we don't have any information that says they were not already included in the pool prior to the start of the 18% gratuity and specialty dining charge.

Since you can't adjust of modify the 18% in specialty dining it is not a gratuity. NCL call it a service charge. they can keep it all and still be "in the right".

Lol, I noticed in the SDP FAQ, they are now calling this the gratuity and specialty service charge. I wonder if they call the 18% charge for the special entrees in the MDR, the gratuity and MDR service charge? So many charges applied in so many places now.

I agree with you that since it can't be adjusted that it serves more as a service charge than a gratuity. Since both are referenced in the name, it would be interesting to know how much of the 18% goes to the gratuity pool and how much is considered a service charge.

First you say it is a revenue stream going into NCL's coffers in point #1 and then in point #2, you say the Hotel Director says it goes to servers. I'm totally confused. How can it be a revenue stream if it goes to the employees? If it goes to the employees, then it is going where it should be going, not to NCL's coffers, with the exception that it really should just go to those servers in the specialty restaurants. Are you saying that the Hotel Director's information is bogus?

I guess by using the word "coffers" I used some extra verbiage that I didn't need to make my point. My point is just that NCL is collecting additional funds from the 18% charge, which is having the end result of reducing the direct tips that specialty restaurant servers receive. As swedish weave said NCL charges the 18% to the guests accounts. And the funds the guests pay go NCL's bank accounts (or coffers). It appears from the information in the HD's email NCL then uses these funds as a gratuity pool and divides it among all servers, not just those in the specialty restaurants.

As an example, if a meal in Cagney's cost $29.95, the 18% gratuity and service charge would be $5.39. With a simple division among all servers, If there are 300 servers aboard, the Cagney's employee who served the meal would receive $.018 of the $5.39 charge. (Btw, I used 300 for example purposes only-I have no idea how many are actually employed.) In truth, the division is probably not that simple, and we don't know exactly what provisions are in place for distribution. However, it is clear that direct tips are less likely and the amount to be received from the pooled funds is much less than a directly received tip.

So you can see I was not disputing the HD's information. Who would know better than he would? In fact, his email calls into question another piece of information that NCL put forth. Didn't NCL say that specialty restaurant workers had been removed from the DSC when the 18% charge was implemented?

Could you show proof that their pay has been cut? How do you know that this wasn't taken into consideration at the time of the change? Also, could you show how much money NCL has skimmed from these funds to their own coffers? It is really easy to accuse a company of wrong doing, but I'd bet that it is much harder to prove what you are saying, but I have faith since you stated this in no uncertain terms, you have all the proper documentation to back up your accusations.

Let me clarify, I am certainly not accusing NCL of any wrongdoing. I think you may have read something into my post that I did not intend. I believe that a re-reading of my post will show that I said their actions were legal and that workers were receiving the pay stated by their contracts. I did say that NCL's actions were not ethical or fair to their workers and I stand by that opinion.

I don't think it is unreasonable to come to that conclusion based on the following:

1. NCL implemented a new 18% gratuity and service charge on specialty restaurants. This is a new revenue stream and all of it goes straight to NCL's coffers.

2. The email from an HD posted earlier in this thread confirms that the funds collected in specialty restaurants are pooled and distributed to all servers no matter where they work.

3. Diners in specialty restaurants would be less likely to leave an additional tip on top of the 18% gratuity & service charge. Most diners would probably think that the 18% goes to those who have served them as it would in a land based restaurant.

4. It could be possible that NCL increased the specialty workers share of the gratuity pool, although that would not be likely. Compensation is usually spelled out by contract. There are also several reports from workers who have said the DSC increases did not result in additional funds for them.

5. It seems likely that the effect of the 18% gratuity & service charge is a reduction in the overall compensation of the servers, since they are now less likely to receive a direct gratuity.

It certainly does not seem ethical to implement a charge, named in part a gratuity, that affects the direct gratuities received by the servers. Nor does it seem like fair treatment. NCL must have known how it would be perceived or else they would have just called it a service charge.

I hope that clears up any confusion my earlier post may have caused.

I'm concerned as well that the crew is treated fairly and ethically and haven't seen anything to the contrary. Some might not agree with how the DSC/18% are distributed out, but it doesn't mean that the crew isn't getting everything that their contract states. .

By implementing the 18% gratuity and service charge in the specialty restaurants, NCL in effect cut the pay of these workers since pax are less likely to leave a cash tip in addition to the 18%. That is not fair and ethical treatment . Is it legal....yes. Are the workers getting the pay stated by their contract....yes. But they are not getting the extra dollars that they had been receiving as a result of providing great service. NCL has managed to skim those funds into its own coffers.

I'm afraid that NCL management and ethics don't even have a nodding acquaintance these days.

How do you think cruise lines post pics (or even videos) of new ships?

 

Take a sister ship and put the new name on top!

 

Don't see the problem myself?

The problem is that the Dawn & the Jewel are not sister ships. This could create a problem for anyone who is looking at the ship's exterior to determine room placement. People do that all the time to look for things such as hull balconies.

I was on the Getaway last week in a spa suite. I'm in severe post cruise withdrawal this week, lol. The specialties seemed busy all week, there was even a line to check in at La Cucina at 5:30 one evening. I had reserved most of my times before boarding, but the concierge was able to move my Le Bistro reservation to a different day for me. I tend to like to eat early, and I don't know if the move would have been possible for a later dining time. It was packed by the time I left the restaurant. My advice would be make reservations before you go and then try to switch things up on board if you just aren't feeling it. That way you won't completely be left out if your preferred restaurant is booked up.

I do have to say that service was just as good as ever. So the UDP doesn't seem to be affecting things in that regard. Also, I didn't have any problem getting a drink with the UBP. It's kind of nice not to have to sign a receipt and I think that May have made things easier for the bartenders and servers.

How do you go about purchasing it? Do you have to wait to board the ship, or can you purchase it ahead of time?

I'm not sure whether you can purchase ahead of time. I purchased directly from my device onboard. I just connected to the Dream wi-fi and then pulled up the internet to connect.

Like others have said, it is slower than a land based connection and a few times it was really slow. Overall, though, I thought it was much improved over what I had used onboard in the past.

The Illusionairium used be be free the first night if you had the UDP. This has been replaced with a 25% discount which is available throughout the cruise. There are other venues included in the discount also. Here is a link to the UDP terms & conditions.

http://www.ncl.com/udp/faq

There were birds when I went last year. As suggested above, the magicians may rotate, so I would ask on the cruise to be sure.

I'm thinking of bringing my service cat next cruise. I may try and get a service parrot as well and sell pictures with it on the lido deck during sea days

You could bring your cat, but you would probably end up being it's service human lol. Good thought on the parrot, you might make enough to pay for your cruise--or at least the drink pkg.

Did the Dream get the upgrade to the new Internet packages?

I have an overpacking story of a different kind.

My DH & I cruised a western Caribbean itinerary on the Carnival Freedom several years ago. Leading up to the cruise I had been very busy at work, working lots of extra hours and had put off packing until the last minute. The day before we were flying out, I stopped by the dry cleaners to pick up DH's dress shirts and dress slacks. Brought them home, folded them into the suitcase-hangers, plastic bags and all-and packing was finally done. Fast forward to embarkation day and I'm unpacking in our cabin. Imagine my surprise when I realized I had also picked up my wool coat at the cleaners and had packed it with the rest of our clothes. Grand Cayman was one of the ports of call on the cruise and we joked that in the unlikely event that Hell froze over, we were prepared. :)

Prepared? Yeah, not so much. I also forgot to pack DH's dress shoes and he had to wear his white tennis shoes with his black dress slacks to elegant night.

I'm glad you got your cabin back, OP. I would have been upset by that "upgrade" too. It sound like you also have a great TA. Enjoy your cruise!

The Fantasy is my guess too. I also wonder if Mobile will be one of those ports like Norfolk where there is only a limited number of cruises from there.

I'm excited about Carnival coming back to Mobile. That's a fairly easy drive for me. So it will be nice to have a drive option instead of flying.

I'm guessing the Fantasy will be the ship. I am thinking I saw a post recently where someone asked John Heald if the Fantasy was up for sale and he said no, they still had plans for her.

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Hello! I am new to cruising with NCL and I am getting sort of confused. My husband and I wanted to try something new for our 10th anniversary and we picked NCL. I am a planner but I am getting a little overwhelmed, I am used to paying one price for a cruise and having everything included. I am trying to decide between only paying for the 5 night SDP vs the UDP but am now reading about upcharges at the restaurants that I am already paying for and how on the SDP you do pay but on the UDP you do not need to pay for the upcharges? As well as the gratuity will be an additional 18% on top of what I am already paying for the restaurants? Can someone maybe explain the additional upcharges in the specialty dining and if the gratuities are added to the room for when we disembark.

 

 

 

Also, we have a Spa Mini Suite, which doesn't seem to be considered a suite in terms of checking in or additions for perks. I splurged a little and requested what I thought was an upgraded room with the spa passes, but am now wondering if it was worth it.

 

 

 

Also, I like the concept of free-style cruising but now I feel that I am booking reservations for shows and dining and it doesn't feel so feel.

 

 

 

Any advice and help is most appreciated. I am sure we will have a fantastic time, I am just so confused with all the different services and pricing options. :confused:

 

 

 

Thank you!

The mini-suite does have some extra space over a balcony. So, IMO, while not a full suite, you do get access to the wonderful thermal spa area. It has a big thallasotherapy pool, hot tub, heated loungers, sauna and more. Very relaxing and a nice place to get away from it all!

I would not stress too much about the gratuity, you will pay that when you purchase the SDP & not at each meal. There are only a couple of up charge items at a few of the specialty restaurants, I think currently Le Bistro, Cagney's, & La Cucina. Plenty of great options without going the up charge route. Also, it's pretty easy to make your dining ressies via the tv in your room. It will show you what times are available. There is also a reservations desk you can visit to do this, if you'd rather. So you can reserve ahead if that's your comfort level, wait and do it onboard, or just walk up. That's pretty free style, right? Having said that, if you wanted to do a special anniversary meal onboard, you might want to reserve that ahead, just to be sure you get your preferred time.

Hope you have a wonderful cruise!

That would be fantastic! Hope that's it. Wonder which ship? The Fantasy maybe?

I used the GO shuttle to get from FLL to the Intercontinental in Miami last year. They are located right outside the lower level of the terminal and you just have to walk up and let them know where you want to go no reservations or pre-planning needed. Since its a shared ride you may have to wait a short while before it leaves and others may get dropped off before you. That was not a problem for me I wasn't in a big hurry. I think the cost was around $15 or so and I tipped the driver a couple of bucks too.

I think if you look on the FLL website under ground transportation, there is a link that can tell you approximate costs. It varies according to where in Miami you want to go.