PATRLR

I believe I answered these questions of yours right in my first sentence: I just think most people are missing the point about NCL essentially adding a day to OP's vacation. It's all good now becuase we all think the OP should arrive a day early, but what if OP had already opted to fly in 2 days early and NCL decided to put them in 3 days early? It's the same issue, just the former we all know is "better", the latter not so much.

I agree that going in a day early (at least) is the right thing to do. Heck, we're arriving in Miami on Thursday for a Sunday cruise. So I absolutely "get it" that what NCL has booked is a better option. But none of us are in the OPs shoes. What if OP couldn't get the extra day off from work? What if they are on a budget and the couple hundred dollars for a hotel means a couple hundred less they can spend during their vacation? I'll assume the T&Cs for NCL air allow them to do what they did, but I know I wouldn't be pleased if it were me, especially if they don't pay for the hotel night (and I don't expect they will). It's why I will never, ever use NCL air. Let me ask all who responded this question: If the OP had requested a 2 day deviation (come in 2 days early) and NCL put them in 3 days early, would you all still be saying "that's great, be thankful and just book a hotel"?

Good to hear. Thank you.

On Bliss, crepes are in Coco's and you have to pay for them. I assumed this would be the case for similar ships (like Joy and Encore).

Yes, absolutely you should book with another line. You aren't going to be happy with NCL.

Not necessarily, especially in southern New England and especially if you mean earlier October vs later October. I have a home in central VT and Columbus Day Weekend (are we still allowed to call it that?), Oct 8-10 this year, is always peak there. From that point south pretty much the bulk of October is peak. Coastal areas also tend to lag behind the mountains.

I'm sure it's not critical to your planning, but, they no longer open or allow open balcony partitions.

It's still bankruptcy. Bankruptcy is NOT the same as going out of business or liquidation of ones assets. Would you believe Merriam Webster: "a debtor (such as an individual or an organization) whose property is subject to voluntary or involuntary administration under the bankruptcy laws for the benefit of the debtor's creditors" How about Oxford: "(of a person or organization) declared in law unable to pay outstanding debts." The Canadian CCA is a bankruptcy law whether you want to believe it or not.

I saw the "cirque" show on Getaway. I thought it was good, for a ship based show. I enjoyed it and recommended to others that it was worth using an SDP to see. The meal they served though? Not so much.

It could be common knowledge, I have little interest in Food Republic, their menu items just don't appeal to me for a dinner and I'd never considered paying for lunch. So I generally skip over anything that is said about Food Republic. You comment caught my eye though, I'm always looking for ways to maximize my benefits onboard.

Interesting. I'm surprised they allow that. I assume that if DW and I went into Cagneys and opted to split the entrée and accompaniments, that wouldn't be allowed. Maybe my assumption is wrong?

How does having lunch at Food Republic maximize FAS specialty dining? Or, is my sarcasm meter in need of tuning?

as far as I can tell, you'd need to look at each category and sub category individually and tally them up on that web site. Seems very tedious - unless I missed an easier way?

Protection from creditors is one part of the bankruptcy code in the US. Chapter 11 of the United States Bankruptcy Code provide for "reorganization" including protection from creditors. The intent of filing bankruptcy under Chapter 11 is to emerge from bankruptcy as a viable entity to carry on doing business. Chapter 7 provides for liquidation of all assets and cessation of business operations. Either is generally considered bankruptcy.

You will get much more information in the port of call forums: https://boards.cruisecritic.com/forum/456-caribbean/ Suggest asking over there in each specific port.

I don't agree with tipping the cabin steward in the manner you do. But I'm not going to give you heat about it because of course that's your business not mine. The people I'll give heat to is NCL. In my opinion there should be an explicit, unambiguous, publicized amount of the DSC that goes to the cabin steward. Then I can make an informed decision about whether I want to give more and if so how much. This idea that the DSC replaces the gratuity (the weekly envelopes) but we're really not sure how much the steward actually gets, if any, is for the birds, IMO. PS - I've never seen anyone tip the omlet chef. I've done it at hotels but often there is a tip jar there. I usually get couple things from the omlet station, I might start doing that myself. Especially if they do a good job.

If you got the drink package as part of Free at Sea, then the tips for your drinks are paid. If you hapen to get a drink that costs more than the allowed amount (e.g. $15 for base plan), then they will automatically add $20% tip on the overage. If you didn't get a drink package, then any drink you buy will have 20% added automatically. Some people tip additional for exceptional service. I'll do this, particularly if a bar server is giving me good service or perhaps to encourage good service (tip so that hopefully they remember me and give good service). This additional tipping is entirely discretionary and having a handful of dollar bills with you on board helps. I'm sure Euros work too. Where things get confusing is that some people go as far as to say that the DSC is NOT gratuities. I disagree. Let's be clear - If you get a drink and/or dining package as part of Free at Sea, you will be billed for 20% of the cost of that free package to cover the gratuities to the drink or dining servers. If you buy a drink or dining package or upgrade a drink or dining package, or you buy a drink or food that is not included in a package (e.g. Starbucks coffee, Coco's sweets), your bill for that package/drink/food will include a 20% adder to cover the gratuity. That 20% you pay for the "free" packages and the 20% adder on bills is different from the pre-paid Daily Service Charge (DSC). The DSC covers the gratuities for your cabin steward, main dining room servers, buffet servers, and countless other back of the house workers.

Is Vibe all that much different from an excursion with a limited number of seats? I think of the Tracy Arm excursion we did in AK - only 1 boat with fixed number of seats, when that excursion was sold out, it was sold out. I consider it the best excursion I've been on, it's a shame others didn't get the chance to experience the the glaciers as up close and personal as we did. Seems everyone should have had that opportunity if they wanted to. Is Vibe really all that different? I like that you can pre-purchase and my hope is that you can purchase as soon as the cruise is able to be booked. That will encourage/reward pre-planning.

Yeah, that would seem weird to me from either side - either as the dripping wet person or if I was trying to eat a sit down lunch.

No, I didn't miss post 151. You quoted post 145 and stated: It is that sentence that I disagreed with. Reading BennyBrun's Posts 145 and 153 it is very clear s/he is discussing ordering food to go to take off the ship on an excursion. What BennyBrun was reporting had EVERYTHING to do with taking food off the ship (stated in Post 145). Yes, there were subsequent stories from other people about past cruises relating their stories of taking food from the Local, but those stories are not what the live poster was reporting. Post 151 was written by someone else, not BennyBrun (the live poster and author of post 145), and is an example of these other stories, not an example of what is being reported by the BennyBrun, the live poster.

I do not agree with your interpretation of what was written in that thread. Look on page 7, update 153: My interpretation of what happened was that someone wanted their entire breakfast packed "to go". Of course they aren't going to do that (not to mention the problems with taking food off the ship). But generally speaking, if you want to take your food from any of the restaurants back to your room (or wherever) I believe most all restaurants and servers will gladly put some plastic over it and send you on your way.

Just curious, have you ever had a good quality triple malt? Like you, I used to think Scotch was awful and then I had a friend introduce me to high end Scotch. Those are a whole different world from that Cutty Sark stuff my father drank. Tequila is the same way. Most of it tastes like gasoline to me. Then I had a guy in Cozumel introduce me to "real" Tequila (his words). Stuff was actually drinkable. Also like $100+/bottle and no I didn't buy any.

This is Cruise Critic where people come to learn things. I stated I didn't get something, you explained one possible reason. Thank you, that's the way it's supposed to work, is there a problem? I don't understand why you wrote "you obviously don't care". I care enough to have posted it, didn't I? If you infer that I don't care, I guess that's on you.

I'm another one that has no desire to meet the officers. Another one I don't get is the people who invariably ask during a live review "Can you post who the officers are?". Does it really matter? (I guess it does to these people, I just don't get it)

Someone posted the Prima menus on Facebook. Maybe somewhere here too. They are definitely expanded with, I'd guess, about double the choices of the rotating menus. Regarding the Specialty menus being static, yes they are static but you don't eat in the same specialty restaurant every night like you would if you wanted to eat in only the restaurants that were included in the cruise fare.