teppanyaki question

[swisstwins]

We just booked the Teppanyaki restaurant for our upcoming cruise on the Gem for our family of four (2 adults and 2 kids). I understand that we will be credited half price for our children once onboard, but does anyone know how this credit works? We paid for four full price online---there was no option to distinguish between kids and adults.:confused:

[Coastalbreezes]

When you get to the restaurant, let the host/hostess know and they will adjust the price. You will see the credit on your onboard account.

 

Tracy

[Jasonm921]

Yeah the waiter will have you sign a bill...just make sure it is for half price x2. If they decide to eat off the regular children's menu it is free and they will adjust accordingly.

 

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[Crusin6]

We just booked the Teppanyaki restaurant for our upcoming cruise on the Gem for our family of four (2 adults and 2 kids). I understand that we will be credited half price for our children once onboard, but does anyone know how this credit works? We paid for four full price online---there was no option to distinguish between kids and adults.:confused:

 

If you see this in print you will get it. However I caution you on the Gem teppanyaki

 

They make mistakes with this!

 

I prepaid for 2 adults and told them this when we were seated

 

As I expect issues all the time I even had my receipt with me

 

Well of course she didn't pay any attention to what I said and presented me with a $50 bill anyway!

 

To make matters worse she claimed she could not reverse the charge and I had to go to guest services

 

At guest services they are apparantly aware of these issues and of course reversed the charge

 

Also It took about 20 minutes to get my club soda there and she brought everyone else's drinks at the table but mine and she said I will get it for you but instead took the other tables order and brought them their drinks first.

 

It was not me as I was not rude or anything and the other diners saw this too

 

We chose not to give an extra tip as the $25 up charge per pax seemed enough.

 

She made her displeasure known. Well I didn't get any special service either.

 

I am convinced that this restaurant is a leased out venue by Ncl. They may all be I don't know but these were not bonafide Ncl crew that is more than obvious

 

They are a restaurant that has leased space from Ncl and have their own employees

 

Btw. I was not impressed with the food either. Too expensive. But then again I live in a restaurant capital of the world. I can see how many can be impressed by this restaurant though

Edited June 11, 2014 by Crusin6

[CasinoCruzGirl]

If you see this in print you will get it. However I caution you on the Gem teppanyaki

 

They make mistakes with this!

 

I prepaid for 2 adults and told them this when we were seated

 

As I expect issues all the time I even had my receipt with me

 

Well of course she didn't pay any attention to what I said and presented me with a $50 bill anyway!

 

To make matters worse she claimed she could not reverse the charge and I had to go to guest services

 

At guest services they are apparantly aware of these issues and of course reversed the charge

 

Also It took about 20 minutes to get my club soda there and she brought everyone else's drinks at the table but mine and she said I will get it for you but instead took the other tables order and brought them their drinks first.

 

It was not me as I was not rude or anything and the other diners saw this too

 

We chose not to give an extra tip as the $25 up charge per pax seemed enough.

 

She made her displeasure known. Well I didn't get any special service either.

 

I am convinced that this restaurant is a leased out venue by Ncl. They may all be I don't know but these were not bonafide Ncl crew that is more than obvious

 

They are a restaurant that has leased space from Ncl and have their own employees

 

Btw. I was not impressed with the food either. Too expensive. But then again I live in a restaurant capital of the world. I can see how many can be impressed by this restaurant though

 

 

I thought it was fabulous. Sorry about your experience but mine was the total opposite. The food was one of the best hibachi I have ever had and I to live near the food capital of the world. Like they say to each their own. I highly recommend this restaurant.

[FreestyleNovice]

Tepanyaki a restaurant franchise? "convinced" becomes "they are" in the next sentence?

 

I've seen the Tepanyaki chefs doing buffet shifts during the day, as far as I know it is just an own restaurant/format of NCL.

[Crusin6]

I thought it was fabulous. Sorry about your experience but mine was the total opposite. The food was one of the best hibachi I have ever had and I to live near the food capital of the world. Like they say to each their own. I highly recommend this restaurant.

 

Just because i personally wasn't impressed with this restaurant or the service or the food doesn't mean the food was bad. Oh the food was good enough and we enjoyed it and I can see the appeal to cruisers who do not have hibachi steakhouses in their backyard

 

But I rarely do flips over any restaurant these days and this restaurant was fine just not spectacular in my opinion and they did make mistakes with the bill. Which is what the op is concerned about. The charge for child's meal being adjusted. I suggest they be vigilant about this.

 

Jaded from excessive travel I guess. Lol

 

However the food in the little Sicilian towns well now that is spectacular!

Edited June 11, 2014 by Crusin6

[Crusin6]

Tepanyaki a restaurant franchise? "convinced" becomes "they are" in the next sentence?

 

I've seen the Tepanyaki chefs doing buffet shifts during the day, as far as I know it is just an own restaurant/format of NCL.

 

 

 

Again. IMHO. Food was fine. Wait staff was incompetent

Edited June 11, 2014 by Crusin6

[All-ready2cruise]

This thread reminded me of my first experience with "hibachi" table top cooking way back in 1973 at the Arigato. At the time it was unusual but very popular in the Tampa Bay area.

 

When we sailed on the Star in 2012 we weren't able to get a reservation at Teppanyaki but we did on the Epic the next year. DH really enjoyed it but I kept comparing it with my original experience. The restaurant in Tampa still looks the same.

 

Maybe we'll do both in December, a real comparison. :eek:

Edited June 11, 2014 by All-ready2cruise
Added the name of restaurant.

[azappraiser]

We've eaten in many "Teppanyaki" style restaurants... including the one on the Pearl. While the veggies & entrée were superb, the fried rice was inedible due to the "pound" of chopped garlic they fried in with the rice. :mad:

 

Although the Green Tea cake & ice cream didn't look too appealing, don't let the looks fool you... it is excellent! ;)

[johnql]

We chose not to give an extra tip as the $25 up charge per pax seemed enough.

 

She made her displeasure known. Well I didn't get any special service either.

How exactly did she make her displeasure known? I have never EVER gotten negative feedback from any service staff on NCL because I didn't leave an extra tip. Did she say something? Or were you just reading her mind, just as you assume that the Teppanyaki staff "must" be leased with its own non-NCL employees (quite an assumption with no factual basis)?

[Crusin6]

How exactly did she make her displeasure known? I have never EVER gotten negative feedback from any service staff on NCL because I didn't leave an extra tip. Did she say something? Or were you just reading her mind, just as you assume that the Teppanyaki staff "must" be leased with its own non-NCL employees (quite an assumption with no factual basis)?

 

Well she huffed and puffed when she saw that I chose not to give her an extra tip

 

We had prepaid $25 each as the up charge and ordered drinks at the table that of course were not free and are automatically charged the extra 15% tip which came to a few dollars. No issue there we paid that plus the cost of the drinks

 

We had poor waitress service regarding those drinks

 

Completely forgot my drink than decided to take the order of the table seated after us and deliver their drinks before going to get my drink which she forgot

 

In addition to her either not listening or not understanding me when I told her that the meal was prepaid she still insisted on charging us the meal up charge even after I produced my paid receipt.

By then of course she claimed she couldn't remove it and I would have to go stand on line at guest services

 

But what really clinched it that showed me her displeasure was the grunt and face she made when she saw all she was getting was 15% on the cost of the drinks and not an overall extra tip

 

Btw I never complain about service and just Chalk it up to whatever but this was ridiculous and even the 6 other total strangers at our table were amazed at her actions with us. Well at least they told us they were anyway.

 

 

Oh and btw the cruiselines most certainly do subcontract out some of their venues

 

The shops. The spa. The photo. Are 3 that come to mind

 

It is not such a stretch to say the Japanese and sushi place are as well as they are definitely not the same as the other restaurants. They require a different skill. Just like a massage or facial does and thus require just a bit more of a résumé needed than say a beach towel crew member. This tells me they are sub contractors versus Ncl run of the mill employees

 

I guess it is my international business experience that makes me realize such outrageous things such as that ncl may actually sub contract out versus trying to run this restaurant itself ! Geez

 

Feel free to continue debating this. I have a plane to catch. Big business meeting in Geneva next week and I need to get there a few days early.

Edited June 12, 2014 by Crusin6

[FreestyleNovice]

[barnacle_boy]

It is not such a stretch to say the Japanese and sushi place are as well as they are definitely not the same as the other restaurants. They require a different skill. Just like a massage or facial does and thus require just a bit more of a résumé needed than say a beach towel crew member. This tells me they are sub contractors versus Ncl run of the mill employees

 

I guess it is my international business experience that makes me realize such outrageous things such as that ncl may actually sub contract out versus trying to run this restaurant itself ! Geez

 

Feel free to continue debating this. I have a plane to catch. Big business meeting in Geneva next week and I need to get there a few days early.

 

 

Yeah, NCL never hires specialists for their ships. They're all "beach towel" crew members up on the bridge navigating the ship and down in the ECR monitoring the DGs :p

 

Seriously though, the Filipino Teppanyaki chefs can be found elsewhere throughout the day. They aren't special, hand picked Japanese masters. The food wouldn't be this bad if they did! Your argument is about as logical as insisting that NCL has to subcontract French chefs for Le Bistro. Sure, good Japanese food takes years (as does good French food), but the mediocre stuff NCL puts out doesn't.

 

Not even Zakarian's Ocean Blue uses subcontractors. While Zakarian manages the venue and instructs the chefs, it's all NCL employees. We've had some lovely waitresses in the Haven at lunch serve us dinner in Ocean Blue in the evenings.

 

But hey, who am I to argue with Mr. Important-Business. Geneva! I'm so impressed!

 

 

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Edited June 12, 2014 by barnacle_boy

[Shacky316]

We just booked the Teppanyaki restaurant for our upcoming cruise on the Gem for our family of four (2 adults and 2 kids). I understand that we will be credited half price for our children once onboard, but does anyone know how this credit works? We paid for four full price online---there was no option to distinguish between kids and adults.:confused:

 

 

We did the opposite and booked restaurants for only 2 people (the adults so I did not have to pay full price for the 2 kids). If they end up eating from the adult menu, I'll just pay the half price for them then.

 

As for the seating, I called NCL and they said you can take care of the number when I get on board.

[dexddd]

Yeah, NCL never hires specialists for their ships. They're all "beach towel" crew members up on the bridge navigating the ship and down in the ECR monitoring the DGs :p

 

Seriously though, the Filipino Teppanyaki chefs can be found elsewhere throughout the day. They aren't special, hand picked Japanese masters. The food wouldn't be this bad if they did! Your argument is about as logical as insisting that NCL has to subcontract French chefs for Le Bistro. Sure, good Japanese food takes years (as does good French food), but the mediocre stuff NCL puts out doesn't.

 

Not even Zakarian's Ocean Blue uses subcontractors. While Zakarian manages the venue and instructs the chefs, it's all NCL employees. We've had some lovely waitresses in the Haven at lunch serve us dinner in Ocean Blue in the evenings.

 

But hey, who am I to argue with Mr. Important-Business. Geneva! I'm so impressed!

 

 

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Our chef on the BA was so well trained that he missed 4 out of the 5 eggs he threw up in the air to catch. One or two even landed on the floor behind him.

[JayinAZ]

I just thought of a great idea for NCL. Charge the kids the appropriate price up front so the customer doesn't have to play this completely avoidable game of adjusting charges. And here's another crazy thought...allow people to book an odd number of guests at specialty restaurants in advance. Again, eliminate the adjusting of the bill once onboard. It's 2014, why is this so difficult for them?

 

On a side note, Teppanyaki on Pearl a couple weeks ago was very good, although very salty and lots of garlic for sure. Two of my favorite foods! Hahaha!

[LrgPizza]

I just thought of a great idea for NCL. Charge the kids the appropriate price up front so the customer doesn't have to play this completely avoidable game of adjusting charges. And here's another crazy thought...allow people to book an odd number of guests at specialty restaurants in advance. Again, eliminate the adjusting of the bill once onboard. It's 2014, why is this so difficult for them?

 

On a side note, Teppanyaki on Pearl a couple weeks ago was very good, although very salty and lots of garlic for sure. Two of my favorite foods! Hahaha!

I booked for 3 (an odd number) at Teppanyaki in advance online. Is this not normal? I also booked 3 at Moderno. So yeah, you can book an odd number of guests in advance.

[JayinAZ]

I booked for 3 (an odd number) at Teppanyaki in advance online. Is this not normal? I also booked 3 at Moderno. So yeah, you can book an odd number of guests in advance.

 

Not normal at all. Well documented on these boards. You can only book odd numbers for the first seating of the night.

[LrgPizza]

Not normal at all. Well documented on these boards. You can only book odd numbers for the first seating of the night.

Not my experience, so I guess I got lucky. I don't think 6:30 is the first seating at Teppanyaki, but maybe it is. Either way, I recall there was a huge selection of times for all the restaurants I looked at. I didn't merely grab what was available, but rather I selected the times I wanted. Granted, I did book the very first day the reservations opened, so maybe that makes a difference? :confused:

[barnacle_boy]

Our chef on the BA was so well trained that he missed 4 out of the 5 eggs he threw up in the air to catch. One or two even landed on the floor behind him.

 

 

Exactly. Of course, even the people on this thread keep calling it "hibachi," despite the fact that word describes something completely different in Japanese. It's comparable to a Japanese person referring to American grilling as "space heater." It's nonsensical.

 

 

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[SeaShark]

Exactly. Of course, even the people on this thread keep calling it "hibachi," despite the fact that word describes something completely different in Japanese. It's comparable to a Japanese person referring to American grilling as "space heater." It's nonsensical.

 

 

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"The hibachi is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.

 

In North America, the term "hibachi" refers to a small cooking stove heated by charcoal (actually called shichirin in Japanese), or to an iron hot plate (teppan) used in teppanyaki restaurants."

 

 

Perhaps nonsensical isn't the correct word as it appears that the usage in this thread is consistent with accepted defintions.

[barnacle_boy]

"The hibachi is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.

 

 

 

In North America, the term "hibachi" refers to a small cooking stove heated by charcoal (actually called shichirin in Japanese), or to an iron hot plate (teppan) used in teppanyaki restaurants."

 

 

 

 

 

Perhaps nonsensical isn't the correct word as it appears that the usage in this thread is consistent with accepted defintions.

 

 

Nope. It's nonsensical. Just because Americans have been misunderstanding their own mistranslation for years doesn't make it any less ridiculous sounding to Japanese speakers. A teppan is a teppan, and a hibachi is a hibachi. If people referred to dogs as "cats," maybe that'll show up on Wikipedia too as an accepted term. Actually, considering it's Wikipedia and any idiot with an internet connection can put anything on there, that might just happen!

 

 

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Edited June 12, 2014 by barnacle_boy

[SeaShark]

Nope. It's nonsensical. Just because Americans have been misunderstanding their own mistranslation for years doesn't make it any less ridiculous sounding to Japanese speakers. A teppan is a teppan, and a hibachi is a hibachi. If people referred to dogs as "cats," maybe that'll show up on Wikipedia too as an accepted term. Actually, considering it's Wikipedia and any idiot with an internet connection can put anything on there, that might just happen!

 

 

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I'm starting to doubt your grasp of the meaning of nonsensical. If it were actually nonsensical, then you wouldn't know what was meant by the use of the term. Considering that everyone here...including you :eek:...understands the meaning, it is anything but nonsensical.

[barnacle_boy]

I'm starting to doubt your grasp of the meaning of nonsensical. If it were actually nonsensical, then you wouldn't know what was meant by the use of the term. Considering that everyone here...including you :eek:...understands the meaning, it is anything but nonsensical.

 

 

Lets start with the basics. From Merriam-Webster:

Nonsensical - language, conduct, or an idea that is absurd or contrary to good sense.

 

Now, how does one know if something is "absurd" or "contrary to good sense" if one doesn't know what is meant by the use of the term, as you suggest? Indeed, to consider something nonsensical assumes that not only do you understand the term being used, but you also understand that the term is being used incorrectly in a manner that does not make sense.

 

 

 

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