Hi there readers....and Chef,
One thing that I found disconcerting on NCL was the menu descriptions in the dining rooms.
Pork back ribs were actually side ribs, and only three bones....not a rack.
Rack of lamb was actually three bones already carved off.
And "Bahama Lobster Tail" was acually a 3.5oz split rock tail instead of a 7oz whole or butterflied tail.
Descriptive menus are great, but accuracy is another thing. I guess it just added a little disapointment upon presentation. I didn't complain but I know a few chef's that would make a quick call to the maitre'd.