Most cruise lines give you specialty dining credits with certain cabin categories or loyalty tiers. Then they watch passengers squander them on overpriced steakhouses while the real gems sit empty.
Your credits work at any specialty restaurant. This includes the sushi bar tucked away on deck 5. The small plates concept restaurant that nobody talks about. Even the chef’s table experience that costs half what it would on land.
The steakhouse seats 200 people and feels like a hotel restaurant. The teppanyaki place seats 16 and the chef probably went to culinary school. Your credit spends the same at both.
Some ships let you combine credits for one bigger experience. Two credits might get you into the chef’s table dinner. Three credits could cover the wine pairing at the French restaurant.
The best part about smaller venues is the service. Your waiter has four tables instead of fourteen. The sommelier actually has time to explain why this wine pairs with your dish. You remember why you wanted to eat somewhere special in the first place.
Check your credits before you board. Make reservations for the weird little places on day one. If you want help figuring out which restaurants are worth your time and money, that is literally what we do.
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