Norwegian Cruise Line reverses ban on taking food to cabins

Norwegian Cruise Line said it will once again allow passengers to take food to their cabins from dining venues, reversing a month-old policy.

Norwegian President Andy Stuart said the decision was made after getting considerable customer feedback from a number of channels. In particular, the issue became subject of in-depth discussion on the website Cruise Critic, where a thread attracted more than 65,000 views.

Passengers also called and wrote Norwegian and discussed the change on social media.

Stuart said the ban came about after new Norwegian Cruise Line Holdings CEO Frank Del Rio toured one of the ships and observed piles of dishes and trays lining corridors and passenger spilling food on their way back to their cabins. It roughly coincided with the adoption of a new room service menu and a $7.95 delivery fee.

Stuart said the idea behind the ban on restaurant food going back to the room was never about revenue, but rather about cleaning up the corridors and improving the passenger experience.

“We’re changing the policy,” Stuart said. “We’re still going to fix the issue because the issue is the same,” he said.

So instead of banning food, Norwegian will have more frequent inspections of the corridors so dishes get removed quickly.

“It’s another good example of how we listen to customer feedback and act on it,” Stuart said. “We picked the wrong solution.”

Liverpool cruise liner Black Watch scoops string of awards ahead of first transatlantic sailings to Canada in decades

Fred Olsen cruise liner, MS Black Watch at the Pier Head, Liverpool

Fred Olsen cruise liner, MS Black Watch at the Pier Head, Liverpool

Fred Olsen’s transatlantic Liverpool cruise liner Black Watch has scooped a string of awards voted for by passengers.

The ship, which will undertake a record 14 cruises from Liverpool’s Pier Head this year, topped three small ship categories in Cruise Critic’s prestigious UK Cruisers’ Cruise Awards 2015.

The 28,631 gross tons liner, which carries 804 passengers, was named best for service, best for shore excursions and best for value.

The awards are based on reviews submitted on the Cruise Critic website by UK-based holidaymakers who cruised during 2014.

Black Watch was built as Royal Viking Star for the now defunct five star-rated Royal Viking Line’s long distance ocean cruising, and will sail the first Liverpool – Canada transatlantic crossings since 1971 this year.

The spacious liner will undertake two return voyages from Liverpool Cruise Terminal to Canada in May and August, the first direct sailings to Canada since Canadian Pacific’s flagship SS Empress of Canada closed ocean liner services from her Liverpool homeport 43 years ago.

Nathan Philpot, sales and marketing director for Fred Olsen Cruise Lines, said: “At Fred Olsen Cruise Lines, we believe in providing the very best customer experience that we can on our cruise holidays, from start to finish. We are renowned for our ‘service with a smile’ on our smaller, more intimate ships, which is why 58% of cruise guests choose to return to the ‘friendliest fleet afloat’ each year – one of the highest repeat rates within the travel industry.

“We would like to thank all those valued cruise guests who voted for Fred Olsen, and we look forward to welcoming you on board with us again in the very near future.”

Black Watch’s cruise season from Liverpool begins next month with a 13-night sailing to the Canary Islands at Easter followed by a further 13 cruises, including a two-night Dublin mini-cruise in December, a 25 night voyage to the Adriatic and a journey through the Norwegian Fjords in May.

Her sister ship Boudicca was Fred Olsen’s previous Liverpool cruise liner.

9 Fun Facts about Cruise Lines

 9 Fun Facts about Cruise Lines

9 Fun Facts about Cruise Lines:

1. An average cruise ship could have six huge diesel engines producing one hundred four horse powers and guzzling three thousand gallons of fuel per hour.


2. Cruise ships on modern design can actually cost about six hundred sixty million dollars.


3. There are nine brand new ships that entered service around the North America coast line every year.


4. A modern luxury cruise vessel is able to be built, fitted out and tested in one-and-a half years though it usually takes about three years.


5. On the average, there are one hundred five thousand meals are prepared every single week onboard a cruise ship. The meals include twenty thousand pounds of beef, twelve thousand pounds of chicken and twenty eight thousands of eggs.


6. There are about one thousand crew members on board the average ships to cater to passengers every need. These people are experts from engineers to waiter to navigators.


7. A modern cruise liner are able to hold three thousand passengers aboard in an absolute luxury.


8. Caribbean is the most popular cruising destination in the world with almost every cruise line operator.


9. The cruise line industry produces two thousand five hundred fifty five gallons of gray water and thirty thousand gallons of black water every single day. Gray waters are wastes from sinks, showers and bath while black waters is what you flush down the toilets.