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Norwegian Cruise Line has quietly made another change to its dining policies, this time affecting room service. Guests sailing this month have started noticing a new restriction: each guest in a stateroom can now order only one hot item and one cold item per delivery.
Room service delivery fees remain the same at $4.95 for breakfast and $9.95 for the all-day menu, with a 20% gratuity automatically added. The difference now is how much passengers can order at once.
What qualifies as a “hot” or “cold” item hasn’t been clearly defined, leaving cruisers questioning whether a pot of coffee, soup, or toast counts toward that limit. For some, that means no longer being able to order a full meal without paying another delivery fee.
Guests discussing the update in cruise forums and social media groups have shared mixed reactions. Some understand the intention might be to reduce food waste, while others feel it is another example of the line cutting back on what used to feel like part of the cruise experience.
This new rule comes on the heels of other dining and beverage changes from Norwegian Cruise Line. Earlier this month, the line began charging $5 for a second entrée in the main dining rooms. NCL also confirmed that the More at Sea drink package will no longer work at Great Stirrup Cay beginning in March 2026.
While Norwegian claims these updates are designed to reduce waste and improve service, many loyal cruisers see a pattern that feels less about sustainability and more about scaling back what once set NCL apart.
It is another move in a series of changes that has guests wondering what policy might be next.
Meet Kathy Ava, a food, travel, and cruise writer based in Los Angeles/Pasadena, and the owner and main writer of Tasty Itinerary. With over 20 years of experience planning trips and logistics at her full-time job and for herself, she’s become a pro at crafting unforgettable tasty itineraries. She’s always on the hunt for delicious, fun travel destinations and cruise itineraries. She firmly believes that life is short and we must make the most of it, so always say yes to dessert.
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