Mike, thats funny. I do see ships going to specialty resturaunts. they are trying to compete with resorts who have very good accomodations and food. I still don't understand when people say, it's just another way to get a dollar out of the passengers. If I go to Chops on RCI and I pay the $25 surcharge,and then I eat a four course meal. That same meal would cost me $75 in my hometown of Cincinnati; so I don't think they are tyring to nickel and dime us; I think they are trying to step it up a notch to be able to compete with other cruise lines and the land based resorts. this is my humble opinion and I hope not to offend anyone.
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Oh my gosh I hope not. You might be able to get that specialty entree in your mouth but I sure couldn't.
It's a big reason I will never again travel on NCL.
Another reason is that I love Princess and their choice of Traditional or Anytime ... plus the other perks I'm now getting. But hated the Cajun restaurant that I shared with you and Betty and loved the Sterling and Crown Grills on other Princess ships.
Trip - I remember those metal Swanson trays ... not only that but some TVs came in plastic containers and I still have some of those - handy for when I rarely cook to put a second dinner in and freeze.
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I sure hope not. The speciality resturants are one of the reasons we won't cruise NCL again. Impossible to get a reservation and gthe food in the main dinging room while okay was not that great and of course none of the waiters in any dining room seemed to want to be there.
And the Swanson dinners were a very seldom treat for my family as well.
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I have to present a big DITTO to the other comments here. I too used to sail NCL almost exclusively, and I don't even consider them anymore. If all the lines went to the NCL style of dining, I'd probably quit cruising altogether, or at least cut back to one a year or so. The fact that I know where I'm going to dine every evening, and don't have to make any decisions along those lines, and know that I'm going to get a GREAT meal, is one of the reasons I love cruising so much. I don't even have to decide "steak or lobster", as I can have BOTH!
I don't think we ever had frozen dinners when I was young. If we wanted fried chicken, Mom went out in the back yard, grabbed the first unfortunate hen that walked by, and a bit later we had mouth watering fried chicken, mashed potatoes with white gravy, green beans, and homemade biscuits! UMMMMMMMMM
Man, Ken--- I don't know where you're from but your mom sounded like my mom. When she wanted to fix chicken, all she had to do was go out back and as you said, some unfortunate chicken would end up in the skillet !!
Throw in the cooked green beans, gravy and biscuits and there you had a meal to remember. :-)
I can still remember the cooked chicken and dumplings too but have never seen anyone who could duplicate hers.
We never had a frozen dinner--don't know if they had them when I was growing up.
I hope the cruise industry isn't going to go too far down the path regarding the specialty restaurants but I think it will be even more common and accepted than it is now. I don't think I would cruise as much if it gets to the point that I have to pay to get a decent meal.
Most of today's onboard specialty restaurants are able to serve an absolute maximum of 120 - 125 passengers per meal period. Most generally average around 100 people per meal period.
If Princess adopted this idea for all pax, they would need to build around 35 of these specialty restaurants on each of their ships in order to feed everyone.
RCCL would need around 50 or more of these restaurants on their new ships.
Considering the costs and space required, it seems rather unlikely.