Norwegian Cruise Line to charge $5 for second entrées in main dining room

Norwegian Cruise Line (NCL) has quietly introduced a new policy in the ship’s main dining rooms. Starting with sailings on or after September 26, 2025, guests who order more than one entrée in the complimentary main dining rooms will be charged $5 per meal.

For years, one of the appeals of cruise ship dining has been the ability to try multiple dishes at no extra cost. But Norwegian Cruise Line’s recent update, shared widely in the Latitudes Members Facebook group, makes clear that complimentary dining will now include just one entrée per guest.

In the photo shared to the Facebook group, the main dining room menu reads, “Your check may reflect an additional tax in certain ports or itineraries. A 20% gratuity and beverage service charge will be added to your check. One entrée per guest. Additional entrées will incur a $5 charge.”

Mixed reactions from NCL guests

Comments in the Facebook group revealed a wide range of reactions, although most agreed with the cruise line’s change.

Supporters saw the move as a fair way to cut down on food waste, with the $5 charge being reasonable.

One responder said, “Who really needs to eat more than one entrée anyway? I’m sure if you order something and are not happy with it, they would replace it at no charge. What they are trying to discourage is gluttony and waste. And $5 is hardly enough to cover the cost if you really do need that much food!”

Critics argued the change feels like more nickel-and-diming from Norwegian Cruise Line.

“It coincides with the nickel-and-diming NCL has been doing. The dining room has always been all-inclusive and order whatever you wanted. They have cut back on quality. I don’t need 14 meals, but the $5 charge is insane to me,” argued one passenger.

Some guests were also confused by the policy, thinking the new fee would only apply to specialty restaurants. However, one person pointed out that the fine print on the menu reads “Main Dining Room – Day 1.”

While many passengers may not notice the change, since most order just one entrée, the new fee alters the long-standing tradition of freely sampling multiple mains.

NCL isn’t the first cruise line to add a fee for additional entrées

Norwegian isn’t the first to implement this kind of policy. Carnival Cruise Line also charges $5 for additional entrées in its main dining rooms, and this policy has been in place for several years.

Carnival Cruise Line allows guests to order two complimentary entrées before charging $5 for additional meals. Appetizers and desserts are still unlimited.

NCL’s adoption suggests this fee could become more of an industry standard as food costs continue to rise. Cruise lines are also striving to reduce waste and improve sustainability practices.

At this time, Royal Caribbean has not implemented the same policy to charge for additional entrées.

Specialty dining cancellation fees also imposed

Separately, NCL has also updated its specialty dining cancellation policy. Guests who cancel less than two hours before a reservation, or fail to show up, will now be charged $10 per person. The cruise line confirms that reservations can only be held for 15 minutes before the reservation is considered a no-show.

This aligns with similar policies on other major cruise lines, though Royal Caribbean’s cancellation window is stricter, requiring cancellations at least 24 hours in advance and charging $25 per person for no-shows.

Specialty restaurants are a major source of onboard revenue for cruise lines, often charging cover fees of $50 or more per person. Additionally, specialty venues are quite popular for guests and often book up with few open reservations.

Cancellation penalties ensure these venues aren’t left with empty tables that could otherwise generate profit.

This change also makes sense with Norwegian’s new “More at Sea” cruise fare, which includes additional specialty dining credits for guests on certain itineraries and cabin categories.

With more passengers now holding credits, NCL needs to better manage reservations to make sure specialty dining rooms are filled efficiently and fairly, rather than holding tables for guests who don’t show.