The concept, which challenges the conventional model of cruising, is designed to meet the changing needs of today's cruise passengers. NCL plans to extend Freestyle Cruising to all of its ships by summer 2001. In addition, all new builds will be designed to accommodate the concept. Passengers have the option to choose their dinner companions and request tables of any size from two to ten each evening rather than being assigned to a specific table for the length of the cruise. Meals cooked to order instead of prepared banquet style within two scheduled time periods.
Passengers can linger over dinner or dessert without feeling rushed.
More crewmembers provide a higher level of service and allow many public rooms and restaurants to stay open for longer periods each evening. Simplified gratuity system eliminates the traditional last night rush to distribute tipping envelopes to dining staff and cabin stewards. Recommended gratuities will be automatically added to each guest's on-board account but are, of course, still optional. Guests have the option of leaving an additional gratuity for exceptional service or can choose to deduct the gratuity from their bill. Components include everything from computer and cooking classes to yoga and mountain biking.