No booze in the stateroom
Norwegian Pearl Cruise Review to Caribbean - Western
Review SummaryWe've travelled over ten cruises before this one with Norwegian Cruise Lines, so we're well aware of the restrictions that are in place regarding the bringing on board of liquor. All the previous cruise lines we have travelled with have, however, turned a blind eye to liquor packed in checked luggage.
Not NCL. On boarding, I waited for five hours for my checked baggage to arrive; eventually, I got a note telling me that I had restricted contents in my bag and that I would have to go to a certain location to have my bag searched. Proceeding to that location, I found a queue of about two to three hundred angry passengers in the same situation. After a long wait and a humiliating search, my checked two litre bottles were confiscated for the duration of the cruise.
During the lineup, I had plenty of opportunity to commiserate with fellow passengers about this appalling lack of consideration for customers on the part of NCL. One guy had brought along a bottle of his favorite Kentucky whisky which he knew would not be available on just about any cruise ship, but it was taken anyway. Without exception, all were vowing that this would be their last cruise with NCL.
So, why do they do it? Well, it must be partly because of the liquor prices. NCl charged consistently charged a couple of dollars or so more per drink than on the cruise we took with a competitor immediately following theirs. I even asked for a bar menu and the standard drinks were listed, but no prices! Clearly, NCL is aware of their predatory pricing and can't bring themselves to admit it, and do all they can to maximise their liquor profit.
Another problem is with the "free style dining." Firstly, you don't get the opportunity to get to know dinner companions in the same way that traditional cruise dining gives you. Although we were prepared to accept that, what we were not prepared for was the 20 to 30 minute wait for an available table at dinner. It was possible to make an advance reservation (at least several hours in advance), but even then you had to wait 10 minutes or so. Furthermore, if you got into the restaurant after 8.30 pm or so, in the hope of avoiding the crowds, the waiters were clearly agitated at having to serve so late, bringing on courses before you had finished the previous one.
The food itself was generally poor. At dinner, I did get excellent roast pork loin once, other times not so good. For instance, once I ordered "rack of lamb," only to be served with a couple of extremely tough regular individual lamb chops, not the delicate small juicy ones you normally associate as a rack.
There are numerous premium-priced "specialty" restaurants on board, which again tells you something about NCL's eagerness to extract yet more money from its customers. For instance, there is "Le Bistro," a restaurant offering French cuisine for an extra $25 per person. But what most diners don't realise is that once inside, to order any item you wish from the extensive menu may cost you $10 more. Check the menus carefully prior to using these establishments.
What can I say to be positive? Well, the standard of entertainment is very high and presented in a beautiful theater. There is lots to do daytime with plenty of interesting and fun activities. We had a very spacious penthouse suite with the services of a butler and a concierge fresh flowers and a welcome bottle of champagne, etc. The concierge was particularly helpful. The balcony wa huge, but being forward (just below the bridge) was almost always unuseable when the ship was in motion due to the high wind.
Beware of the shore excursions. We went on a snorkelling trip at our Belize stop and the boat we were taken on was totally unequipped for this and the rental snorkel gear was defective. "Lunch" consisted of dried-up roast chicken with rice and beans, worth all of $3.
NCL onboard prices are way too high and because of the outrageous liquor seizure, We'll never sail with NCL again.
Food and Dining
Service and Staff
Cabin / Stateroom
Cons: the food