< img width="1200"height=" 630 "src=" https://www.tastyitinerary.com/wp-content/uploads/2025/09/Norwegian-Cruise-Line-Adds-5-Fee-for-Extra-Entrees-in-Main-Dining-Rooms.webp "alt ="included image: Norwegian Cruise Line primary dining-room together with a plated pasta meal, highlighting the new
$5 surcharge for buying extra dishes.”/ > PinPin Subscribe now to get our Cruise Planning Guide and the current updates! Norwegian Cruise Line has presented a$5 additional charge for extra entrées bought in the main dining-room, reliable for cruisings leaving on or after September 26, 2025. The modification wasn’t revealed in a news release or on their website. Guests initially observed the fee onboard, with menus showing the brand-new charge in the fine print, and take a trip representatives later got confirmation in their operational updates.
One entrée stays consisted of at no charge, but purchasing a second main course (or more) now features a $5 charge throughout the fleet.
The relocation follows in the footsteps of other cruise lines. MSC Cruises already applies a $5 additional charge for extra entrées on its U.S. sailings, and Carnival Cruise Line has a comparable policy when visitors buy more than two main dishes.
Some cruisers see the brand-new policy as a method to minimize food waste. Others aren’t happy, pointing out that entrée parts can be on the smaller side, which purchasing a 2nd plate is sometimes simply a way to share with others at the table.
This upgrade becomes part of a series of current changes at NCL. The line has actually rebranded its long-running Free at Sea program as More at Sea, added a $10 no-show cost for specialized dining reservations, and, according to guest reports, no longer immediately delivers printed Freestyle Dailies to cabins the night before. Guests should now request a copy from Guest Solutions or utilize the app.
It’s a pointer that cruise dining traditions aren’t rather the same as they once were.
What do you think about Norwegian’s new $5 cost for additional entrées in the main dining-room? Do you view it as a wise relocate to decrease food waste, or simply another lowering? Share your ideas in the comments below.
Meet Kathy Ava, a food, travel, and cruise writer based in Los Angeles/Pasadena, and the owner and primary writer of Tasty Travel plan. With over 20 years of experience planning journeys and logistics at her full-time task and for herself, she’s ended up being a pro at crafting memorable delicious schedules. She’s always on the hunt for tasty, enjoyable travel destinations and cruise travel plans. She firmly believes that life is short and we should take advantage of it, so constantly state yes to dessert.