Norwegian Bliss Cruise Review by roylanced
- Sail Date: October 2019
- Destination: Mexican Riviera
- Cabin Type: The Haven Courtyard Penthouse with Balcony
My overall cruise experience with Norwegian is fantastic; however the last cruise on the Bliss was very poor. Our toilet did not work until Saturday afternoon, the last full day. We had to use the public restrooms in the Haven area the first six days of the cruise. They replaced the parts and the toilet multiple times until they finally replaced just about everything, then the toilet starting working.
Wednesday night from about 10:00 pm until 3:30 am there were really strange sounds coming up through the walls. We call Hanno Meyer and he helped us figure out the Maintenance staff was removing and replacing damaged floor tiles in the Garden Cafe directly below us. There was quite a bit of hammering and grinding noises that kept waking us up.
Sadly, the food in the Haven was the worst food we have ever had on any cruise. The kitchen appeared to be undertrained. The first day, I found a long black hair on the plate where the staff had just placed all of the food on top of it. We heard the kitchen blamed us for that, but the hair was under the food and we both have very short, blonde hair. No matter how hard we tried, they really struggled getting eggs cooked how we asked. We asked that the whites not be runny, really runny. It took until Friday until they finally cooked the eggs where the whites are how we like them, firm. We had to resort to having them cook us scrambled eggs or omelets just most of the week to be sure the eggs were edible to us. We asked for our steaks to be cooked medium well, but they kept coming back as medium rare, really red inside. We asked the staff what the cause of this was, they said, “the chef says it was a communication problem on the guest’s part”, obviously blaming us for their inability to cook food properly or at least how we asked for it to be cooked. It was very obvious that this kitchen staff was not able to cook the food to the "Norwegian standard" that we have had multiple times in the past. It appeared that nowhere along the process from the cook to the guest appeared to be any quality control. It was obvious that from the cook, to the person plating the food, the Sous chef, the server were not checking if the food was cooked to the NCL standard. The communication problem was within the kitchen. We were not asking for anything special or out of the ordinary, just right from the menu. I spoke to the servers and told them what my expectations were; if I order something a certain way, the server should be doing a final check in the kitchen to be sure what is on the plate is what the guests asked for. If it is not, they are the voice of the customer and to tell the kitchen staff, not just bring it to the table wrong. I will complement your staff, once we had that conversation Thursday afternoon with the servers and the Maitre'D, everything from that point forward was served to us perfectly.
In the end, we were told the experienced kitchen staff were recently moved to the NCL Encore for training and the Maiden Voyage. If that is true, that was a huge mistake on NCL's part.
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