Visigoth

Ok I gotta ask.....Do you ask for the upgrade or do they call and ask you?

 

Jim

There is never, or at least almost never any upgrades above a balcony. They are almost always up-sells. In the last 3 years, I have gotten two (2) up-sells from balcony to suite. The first time they called me (about 20 days out) and I ended up in the Haven at about a 40% discount from full price. The second time was on Royal Caribbean and I had called to complain that our cabins had dropped nearly $400 pp after we had paid our final payment. They moved us into mini-suites for less than $100 pp. Most true upgrades occur with-in a class (better location or from an obstructed to an unobstructed view). Usually this happens in the last week or so. Call and ask....it never hurts to ask.

The lovely thing about cruising is that planning usually turns out to be of little use.

- Dom Degnon

One thing I thought was interesting and unless I was looking in the wrong place, is that they never had the drink of the day out and available. I've been on 3 other cruise lines and all of them had their Drink of the Day sitting out either near the pool or the buffet area. I'm thinking not on Norwegian because of the UBP....?!?

 

Something to really point out is that when you do have UBP you really need to make sure that what you are ordering is part of the UBP. Shots aren't included and apparently quite a few passengers were ordering them one after another, thinking they were included. Then when they received their final folio they were REALLY surprised when they had a $800-$1,000 bar tab (yes, that must have been A LOT of shots and specialty drinks that weren't included!). So just just be VERY aware of what is and isn't included!!! I can't tell you one way or another since we only had the Drink of the Day (when we specifically ordered it) and not the UBP. We just know from what we heard others complaining about at Guest Services!!

 

Mikki

I feel I must speak up. I'm generally wrong about almost everything.....except drinking.

Actually with the UDP any drink up to $15 is included. The only exceptions are:

(1) Flights or Buckets - one beverage per person per transaction.

(2) Room service. package sales, or bottles of wine.

(3) Mini (honor) Bar purchases.

(4) Bottled water, squeezed juices, or select Lavazza coffee beverages.

(5) Vending machines.

(6) Super premium or drinks costing more than $15.

Drinks costing more than $15 are invoiced at the difference between the price and $15.

I also have sailed on multiple lines, including RC and NCL and I have never seen the "Drink of the Day" pre-made for pick-up at the bar. Sometimes they pre-pour multiple sail-away drinks (usually Champagne or punch based drinks). The drink of the day is generally a blended umbrella drink that would not survive very long if not served directly from the blender.

Attitude is the difference between ordeal and adventure. - Bob Bitchin

This has been an on going problem for the Star. Many hoped after dry dock, it would improve.

Seems to be an issue for the Pearl also.

Always wash hands after serving oneself at the buffet.( or washy washy) Think of all those who handle serve ware through out buffet.

I try not to eat with my hands also. Tough for hamburgers and fries.

Good luck.

I'm surprised that you refer to this a s an on going problem on the Star and Pearl. I checked the Center for Disease Control website and the Star has always scored 90 to 100 (85 and lower is failing) in food prep and cleanliness. The Pearl scored even higher. Since 2009 there has been only one outbreak on the Pearl and one on the Star. Not bad...in fact far above average. On going, really?

The difference between a fairy tale and a sea tale? A fairy tale starts with "Once upon a time". A sea tale starts with "Well I heard..."

A couple of questions about the suite life on the Star, if you don't mind. Did all suites get to use the reserved seating area for shows and the breakfast/lunch in Moderno? We will be in a SJ in September.

Thanks

 

 

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You will most certainly have a access to a separate dining venue for lunch and Breakfast. It used to be Cagney's but it has more recently been moved to Moderno which now occupies what used to be the Star Bar just across the hall from Cagney's.

The reserved seating question remains unanswered. By rule it is reserved only for GV, OS, and Haven guests only. On the cruises we've been on, however, all suite guests enjoyed this perk. Apparently it is up to your concierge to make this decision. You should be aware that these are not great seats. They are in the balcony left and there is a somewhat obstructive view because of the high safety railings. Their main advantage is that you can arrive late or leave early without being obtrusive. Also there is always a waiter in that area taking your drink orders.

"There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats. In or out of 'em, it doesn't matter. Nothing seems really to matter, that's the charm of it. Whether you get away, or whether you don't; whether you arrive at your destination or whether you reach somewhere else, or whether you never get anywhere at all, you're always busy, and you never do anything in particular; and when you've done it there's always something else to do, and you can do it if you like, but you'd much better not."

- Spoken by Ratty to Mole in Wind in the Willows by Kenneth Grahame (1859-1932).

Were the security lines long at the time you arrived? We are trying to decide what time to arrive at the port for our cruise in April, also in a suite. Thanks.

If you are in a suite, I would not recommend arriving early. No one will board the ship until the passengers from the last cruise are off and the ship is certified as empty. That means that sometime after 11 am they will begin to board. Suite passengers first, then elite Latitude members by status, then boarding groups by priority of check in time. If you arrive at 9 am you will check-in and wait. Since suite guests enjoy priority check-in you can show up at 11:30 or 12 and you will be checked in immediately and probably be escorted directly on board within minutes.

When the draught of your vessel exceeds the depth of the water, you are most assuredly, aground

- Ian Walsh

All drinks over $15 are charged at list minus the $15. But don't get too excited about the raise. Many high end drinks went up accordingly.... ie the Remy Martin XO Cognac is no longer available at $16. It is now well north of $20. Still....

Boats, like whiskey, are all good.

- R. D. Culler

This is straight from the NCL website:

Norwegian Cruise Line has introduced an enhanced room service menu.... Individual items on the menu remain available on a complimentary basis and a convenience charge of up to $7.95 will be added to each order placed (Morning coffee, continental breakfast and orders placed by guests sailing in The Haven will not attract a charge)*.... room service is one of up to 29 dining options offered across the fleet, and guests continue to be able to enjoy a wide array of complimentary choices on-board 24 hours a day.

Boats, like whiskey, are all good.

- R. D. Culler

Correct....because of the very limited seating (12 diners X 4 seatings = 48 spots/night) they only offer pre-cruise reservations to suite guests. On the bright side, Teppanyaki has not been a popular venue so it will very likely be available if you book as soon as you board. Best time to find it available for most of the specialty is sail away day. Most folks eschew the specialty restaurants first night out. Sometimes they will even offer them at a discount. Good luck and have a great cruise.

There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats. In or out of 'em, it doesn't matter. Nothing seems really to matter, that's the charm of it. Whether you get away, or whether you don't; whether you arrive at your destination or whether you reach somewhere else, or whether you never get anywhere at all, you're always busy, and you never do anything in particular; and when you've done it there's always something else to do, and you can do it if you like, but you'd much better not.

- Spoken by Ratty to Mole in Wind in the Willows by Kenneth Grahame (1859-1932).

Make sure to do your on-line check in as soon as possible and print out the cruise documents you will need. During the on-line check in you will be assigned a time to which you are supposed to arrive at the port. The earlier you do the registration the earlier your assigned time is. BUT, when we were at the port they did not ask about assigned times, so you could check in at any time. If this ever changes it will be nice to have an earlier time.

Thanks for the updated review. You are correct about the assigned arrival time. It is only a suggestion not a requirement. They are trying to even the work load of check-in. One warning about arriving earlier. All cruise lines hope to start boarding by as soon as possible but no one will board the ship until there is a final, double checked, count showing all passengers from the previous cruise are off. They target for 11:00 am but it is generally a bit later. When the boarding process begins, all suite guests will board first. This is a perk for the higher fares but it is also has a practical consideration because suite guests get priority disembarkation and their cabins are the first to be cleaned and available. The next to board after suite guests are frequent cruisers with Latitudes Elite status. After this is complete they will start boarding by group. Your group priority is a reflection of your assigned check-in time. Arrive a long time before you are supposed to and you will just be sitting in a big crowded room longer.

"There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats. In or out of 'em, it doesn't matter. Nothing seems really to matter, that's the charm of it. Whether you get away, or whether you don't; whether you arrive at your destination or whether you reach somewhere else, or whether you never get anywhere at all, you're always busy, and you never do anything in particular; and when you've done it there's always something else to do, and you can do it if you like, but you'd much better not."

- Spoken by Ratty to Mole in Wind in the Willows children's by Kenneth Grahame (1859-1932).

You talked to a person manning that desk and they definitely are not concierges no matter how you keep calling them that - this is not a matter of opinion but a fact, so we can't even agree to disagree on this.

 

If anybody makes any assumptions about the service provided by NCL concierges based on the service they get from the pre-cruise concierge desk, their assumptions are way off - that is why the distinction between actual concierges and the customer service reps on shore is important, especially on a public forum like this.

 

It's truly great that you have such good experiences of the customer service reps, but there are many others here on CC that can't share your opinions about the willigness and training of said CSRs.

Sorry that my response was so divisive. The start of this thread was a gentleman asking about contacting the concierge before sailing. I gave him the phone number and hours. I have no knowledge about NCL qualifications for their pre-cruise concierge. I do know that they have always assisted me with requests that I cannot make through the regular help desk. I hope the number helps those who choose to use it and I am sorry I offended you with my lack of cruising knowledge.

All who wander are not lost

- JRR Tolkein

There is no "pre-cruise concierge" but a "pre-cruise concierge desk" - in this case that is a big difference.

 

The desk is manned by regular shoreside customer service reps that definitely do not have the hospitality industry education and especially years of experience that the concierges and butlers onboard have. So they are not concierges, they are clerks making simple reservations and taking notes for everything else.

No, I must respectfully disagree. I actually spoke with a person, not a desk. I was aware that the person sitting at that desk was not actually the on-board concierge because she would have been.....on-board and unavailable to help me. And you are correct in your assumption that I did not check her concierge certificate. All that being said, the (non-certified?) concierges that I have spoken with are willing and very well trained.

The planning stage of a cruise is often just as enjoyable as the voyage itself, letting one’s imagination loose on all kinds of possibilities. Yet translating dreams into reality means a lot of practical questions have to be answered.

- Jimmy Cornell

We leave on the NCL Star on March 20. I can't seem to locate any recent information on the boards about alcohol in the room. Does this room receive any bottles of liquor? Also will the concierge contact us in advance? Thank you in advance!

As suite guests, you also have immediate access to a pre-cruise concierge. He or she will help you with regular concierge questions or requests such as dinner reservations or show reservations. They can also assist you with your stateroom requests such as your pillow menu, extra hangers, or emptying the honor bar before you board. The number is 855-625-4283, 9 am to 9 pm Eastern Standard Time. Have you been made aware of your other suite perks?

When the draught of your vessel exceeds the depth of the water, you are most assuredly, aground.

- Ian Walsh

We sailed exclusively on Disney for years - Platinum Level, Panama Canal, Transatlantic, etc. We recognize there is no additional perks available to us via DCL, and with the line no longer allowing us to bring alcohol on board at embarkation, we are looking at new opportunities.

 

For those who may have recently sailed on the NCL Star I have a few questions if anyone can please provide answers:

 

> O'Sheehan's is open 24 hours per day. Do they offer food and beverage 24 hours per day? Can I get a burger and a beer at 4:00 a.m.?

 

> Does Aqua and Versailles serve the same menu each night?

 

> Does Market Cafe serve dinner?

 

Thanks in advance for any assistance you can provide.

 

Thanks.

Just a point of clarification. The Aqua and Versailles serve the same menu as one another, but it is not the same menu every night. It rotates on a seven day cycle.

The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.

- William Arthur Ward

Crew members work long hours every day, every week. Embarkation day( turnaround) is no different for most of them. They do this 52 weeks year. It's not a big deal. They'll say it is on the travel channel when they want you to think they're going crazy, because that's more interesting, but it's just another part of their week. The provisioning master has a busy day, as does his crew and the dock workers. As it is for the HD. For the dining crew. it's same old, same old. The lunch menu doesn't change @ noon on turn around day. That foods already there.

I guess we will have to respectfully agree to disagree. What you describe as "no big deal" is described by the crew as "the 18 hours of hell."

Between 6 pm (day before turnaround) and 5 am all Luggage must be picked up from about 1,200 staterooms to a central location below decks. Each bag has to be checked for proper ID tags

5 am - The ship docks and must be ready to sail again within 12 hours.

6 am - All Luggage is unloaded at the dock.

7 am to 10:30 am - All passengers disembark. All should be off the ship by 10:30. This is difficult because some passengers want to get one last meal or spend a few more minutes in the pool or hot tub.

11 am - Boarding of new passengers begins as soon as the ship is certified empty. The target for this is 15 to 20 minutes after the final passenger leaves. That is actually better than most airline turnarounds. Suite passengers board first, then priority Latitudes members, then by boarding section. No mater how early passengers show up, no one will board before the ship is totally devoid of passengers.

1 pm - All staterooms clean - That means all of the linens and towels have been stripped from 1,200 cabins and sent to the below deck laundry. All cabins must be completely cleaned and readied for new guests. Each steward must complete this process for 15 to 20 staterooms. Below decks is pandemonium. Tons of new food stores must be loaded, inventoried, checked for quality and freshness, segregated into their proper storage areas. Food that does not meet standard will be rejected and must be replaced before sailing. Tons of incinerated garbage must be off-loaded, repairs to staterooms completed, and new menus approved.

4 pm - Last call for passengers and the terminal doors are locked. Literally hundreds of new passengers will slow the process by arriving without proper documentation. Documents will either be lost, stolen, or forgotten. Others will inadvertently pack these documents in their checked luggage. When this happens, employees must track down the luggage and return it to the terminal. Before the ship can sail the APIS (Advanced Passenger Information System) which contains a list of all passengers, must be submitted to Customs and Immigration. If the APIS is not submitted by the deadline, the ship misses it's departure slot and will be delayed in departing. If the ship is delayed, the passengers responsible will probably be sipping on an umbrella drink while complaining about the slow service.

Embarkation is only different for the passengers. It's just another day serving food for the dining crew. While they get their weekly orders in, it's not the cooks or servers that do that.

Actually turn arounds are hectic for all ship personnel. Inevitably there will be changes as some employees leave the ship and are replaced by newbies or others that are promoted from lower positions. Along with training people into their new positions chefs are faced with a complete restocking of food stores. That means menu changes base on what foods are of high enough quality or, in some cases available at all. Now add 2,000+ hungry new passengers that are all headed to the buffet with their carry-ons in tow. Turn around for a cruise ship crew is one of thy most challenging tasks in the world. Most of the ship employees work 6 - 12 hour shifts each day. I have seen a few rude or impudent crewmen but there is no shortage of loud, pushy passengers.

That is if my husband has his say we wont be coming back.

We did the Getaway last month. Had a great time Enjoyed everything.

 

Jumped on the chance to get an aft cabin and a taste of the "suite life". It was anything but sweet from start to finish!

 

As you begin to read through this you may feel I am being a bit picky. As these things began to transpire we only found them a bit irritating and not what we expected, however as the issues just kept building I decided to TRY to keep track of them.

 

It began with the propulsion issue. That actually didnt bother us. What bothered us was getting to the pier where the passengers had actually been disembarked the day before and finding a line of passengers waiting to get in that was so long it wrapped around the building. There was no side line for suite passengers. After standing in this line for about 20 minutes and it still not moving I went back to the front of the line and asked if there was another line for Priority Embarkation. He said usually there is but today we are only making a line for handicapped passengers. After waiting for almost 45 minutes they began letting us in. Once finally inside they did have priority lines. However the line again was not moving. Once we got to check in they apologized and said since this was the first day back from overseas they have lots of new employees and also they are having glitches with the system. We stood at the desk over 25 minutes and they were never able to key in our credit card despite having over 8 employees at one time looking at the terminal. We are still smiling at this point and saying its ok and we understand...really we did.

 

Now off to begin the "suite life" We were led to a small area for suite passengers. There was a buffet table set up with a table cloth and nothing on it. Did we really need anything? Probably not but I actually would have appreciated just a bottle of water but that was not available nor possible as they said they could give us nothing as the health inspectors were still aboard....sigh...We stayed in this room until almost noon.

 

Then came our lunch at Cagneys.........To be continued......

Why would you arrive hours before scheduled 1 pm boarding? I did that on my first cruise (on Royal Caribbean) and I realized that I would have to wait until BOARDING TIME. As a suite passenger you will be one of the first on-board AFTER BOARDING BEGINS. If you wanted to wait even longer you could have arrived the night before.

The following statement is directly (and currently) from the Norwegian website:

"With our Specialty Dining Packages, you can savor an array of tastes and unique experiences at our specialty restaurants for one set price. Enjoy the package your entire cruise or tailor it to your schedule by selecting the number of meals that you want. Go medium-rare at Cagney’s Steakhouse. Make it al dente at our Italian restaurant. Savor the délicieuse French cuisine at Le Bistro, or try flavors from south of the equator at Moderno Churrascaria, where succulent Brazilian barbeque and other meats are served rodizio-style by Norwegian’s own passadores. The choice is yours and the flavors endless! Specialty Dining Packages include Cagney's Steakhouse, Moderno Churrascaria, Teppanyaki and our French and Italian restaurants.

You may choose to dine in entertainment-based and à la carte priced restaurants for an additional charge. Dining options vary by ship. Read the Terms & Conditions and FAQs for more info.

Have Questions About Your Dining Reservations? We're here to answer them. Call us at the number below to speak with our customer care:

1.866.234.7350"

The statement "other entertainment based and and a la carte restaurants" refers to a few high end fleet wide restaurants that are specified in my earlier post. Those being:

• The Supper Club - $15

• Ocean Blue - $15

• Bayamo - $15

• Cirque Dreams/Illusionarium - $10 regular seats/$15 premium seats/$35 VIP seating on Breakaway

• Sushi -$7

• Raw Bar - $7 (does not include Seafood Plateau. If ordered, the upcharge is to be waived)

• Pincho Tapas Bar - $7

Logbog is correct in stating that the a la carte restaurants such as La Cuchina are no longer a flat rate if you simply make reservations and charge them individually to your on-board account. But they are flat rate if you buy them (or receive them as a perk) as part of a dining package.

Anyone on the star for the dining changeover for Cagney's, La Cucina & La Bistro. It said

" the per person price is $$ for sailings before 1-10-16. After this date, items on the menu will be individually priced and charges will be incurred onboard."

 

Any idea how this might affect the UDP. These restaurants would be covered before 1-10-16. Wondering how they will handle this now. Package was perk for cruise purchased in April 2015. Cruising 1-24-16.

The information on the Norwegian Ultimate Dining Packages e is fairly straight forward. Here is a copy of their policy as stated on their website:

SPECIALTY DINING PACKAGE

You may purchase it online under our "Dining" section by logging into ncl.com/myncl or through any Norwegian Reservations Team Member. You may also purchase it onboard on the first or second day of your cruise. For three and four day cruises, this package may only be purchased on the first day of your cruise. Please call or visit any restaurant reservations podium.

IS THERE A MINIMUM AMOUNT OF MEALS I HAVE TO PURCHASE

Yes, a minimum of 3 meals is required.

IS THERE A MAXIMUM AMOUNT OF MEALS I CAN PURCHASE?

Yes, the number of meals purchased cannot exceed the length of the cruise.

IN WHICH VENUES WILL MY SPECIALTY DINING PACKAGE BE HONORED?

Specialty dining packages are honored in Cagney's Steakhouse, Moderno Churrascaria, Teppanyaki and our French and Italian restaurants across the fleet, as well as Margaritaville on board Norwegian Escape. Guests who have purchased the package may also choose to dine in other select à la carte priced restaurants, entertainment-based restaurants, Bayamo, Pincho Tapas Bar, and Ocean Blue restaurants, for the following per person upcharges:

• The Supper Club - $15

• Ocean Blue - $15

• Bayamo - $15

• Cirque Dreams/Illusionarium - $10 regular seats/$15 premium seats/$35 VIP seating on Breakaway

• Sushi -$7

• Raw Bar - $7 (does not include Seafood Plateau. If ordered, the upcharge is to be waived)

• Pincho Tapas Bar - $7

The new A La Carte pricing does not apply to the UDP guests. As before you may order what you like from the menu.

Actually upgrades are nearly always last minute. They are preceded by a flurry of up-sells.

On our very first cruise my wife and I were offered (and accepted) a deeply discounted (about half of full fare) up-sell from a balcony into a two bedroom suite in the Haven. It was a two week sailing through the Panama Canal on the Norwegian Pearl. We were offered the up-sell about 30 days prior to sailing. I believe they start the process based on how many empty suites are available as they get closer to the sail date. They have to start the process early enough to fill the rooms you are leaving when you accept an upgrade. If you move up one class or two someone will be up-sold your vacated cabin

Generally they will try to sell you a single class upgrade like an inside to ocean-view or mini-suite to suite. Sometimes it's a good idea to simply pick up the phone and call them to see if they have something better to offer at a reasonable price. It never hurts to ask.

After all of the up-selling is complete they will offer complementary upgrades just before sail away. By this time there are generally no cabins above a balcony available...but you never know.

"The best bilge pump of all is a bucket in the hands of a frightened man"

- Butch Dalrymple-Smith

Like you, my wife and I did not take advantage of all of the services that the Butler and Concierge had to offer. We did use the concierge to book our shore excursions, dinner reservations, and entertainment. Suites also offers a myriad of other benefits. On the Star you will enjoy breakfast and lunch at Cagney's Steak House. The menus are limited but the food and service is exceptional. You also have access to a pre-cruise concierge (phone # 855-625-4283). She (or he) will arrange for first day requests such as special pillows, extra hangers, or unloading the pre-stocked items from your refrigerator. Of course you get priority boarding and unboarding as well as invitations for early entry into some special events like The Chocolate Buffet.

I generally attract more biting insects than any of my friends or relatives. My wife and I are both about your age and we have been on several Caribbean cruises and we have visited all of the ports that you mentioned. We have done both jungle excursions and river floats. As recommended we always carry bug replant but we have never needed it. I still have not seen my first mosquito or biting fly in paradise. Take some Dete but you probably won't need it.

"There is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats. In or out of 'em, it doesn't matter. Nothing seems really to matter, that's the charm of it. Whether you get away, or whether you don't; whether you arrive at your destination or whether you reach somewhere else, or whether you never get anywhere at all, you're always busy, and you never do anything in particular; and when you've done it there's always something else to do, and you can do it if you like, but you'd much better not."

- Spoken by Ratty to Mole in Wind in the Willowsa children's book by Kenneth Grahame (1859-1932).