I’ve been cruising since ships looked like ships — before they had water slides, rock climbing walls and zip lines. All the changes haven’t been to the ship superstructure’s bells and whistles and activities.
When cruising took off, one of the biggest selling points was, “Everything’s included.” Now, except for the most deluxe lines (and even the top lines charge for premium wines and spa treatments), that’s not really true anymore, if it ever was. Liquor, sodas, tips, shore excursions and so on are (and were) always extra.
But “free food,” and plenty of it around the clock was always a big attraction of cruising. Now, while there is little chance of starving onboard, the midnight buffets and many other food extravaganzas are largely gone.
From a health perspective, in an increasingly overweight society, this may not be such a bad idea. But in their place, the mainstream cruise lines are trying to tempt passengers with food that is anything but free.
It started with the high-end specialty restaurants. Cruisers began by paying a token amount (about $10) to dine in NCL’s “Le Bistro”, which was to cover an additional tip. Now, the per-person fee at most of these premium restaurants is in the $25 to $40 range.
Beyond the premium restaurants, which are admittedly a nice treat (sometimes I recommend “foodie” clients try them for a special occasion) it seems as if surcharges for food are the biggest new trend in cruising.
On a recent Royal Caribbean cruise, where the basic food was pretty darn good, especially on a ship with over 3,000 people, it might have been possible to pay a surcharge at every meal.
Entering the dining room for breakfast? A sign and machine right by the door suggested passengers try “Fresh squeezed orange juice” for $3.95.
Thinking about lunch? “Johnny Rockets” on board had only a $4.95 per person cover charge. This included sandwiches and fries, but milkshakes and sodas were extra.
Having a snack on the promenade? The free sandwiches, cookies and pizza were right next to the “Ben & Jerry” ice cream stand with flavors and prices similar to what you would find on land. (In the buffet area, there were still self-serve free soft ice cream and yogurt dispensers.)
And, at dinner, a little card on the table every night offered a “premium” filet mignon for a $14.95 supplement.
Room service was still free, except for a surcharge of $3.95 between midnight and 6 a.m. (Although on the breakfast menu, there was the suggestion that you could start your day with a mimosa or Bloody Mary at “current bar prices.”)
Royal Caribbean is not the only cruise line by a long shot with these new ways to spend money on meals. Carnival and NCL also have surcharge entries in the main dining room. Princess even has an alternative dining room where there is an additional $9 lobster surcharge on top of the first $25 fee.
While this is changing constantly, my sense is with the mainstream cruise lines (not super-deluxe cruise lines) the newer the ship, the more additional restaurants and stands with food surcharges.
Personally, I have mixed feelings about this development. I know cruise lines need to make a profit, especially in an age where prices are continually discounted. And for a special occasion, or just to turn an ordinary evening into a special occasion, some of the premium restaurants can be memorable.
On the other hand, one attraction of cruising is the idea of relaxing, being pampered and not thinking about money at all. It’s a nice change from most land-based vacations not to have to make the decisions based on money. “Should we have a nice meal or save money with something casual?” or, “Do I really want steak, or should I economize with pasta?” and “Is it worth a few more dollars for dessert?”
On the super-deluxe lines, Crystal, Regent Seven Seas, Seabourn and Silversea, there still aren’t such decisions; none of their restaurants have food surcharges. But while those lines can be good value, they are out of the price range for many cruisers.
So what do you think, Consumer Traveler readers? Do you like the additional choices, even if they add real money to your final bill? Or, would you rather see the mainstream lines raise fares and include more options? Or, what about an idea I’ve had of a middle ground — your fare included a set amount of “dining dollars,” that might be used for perhaps one premium specialty dinner or a number of smaller indulgences?
Would love to hear your thoughts and ideas in comments.
Photo: Royal Caribbean
