I took my first cruise and made 10 mistakes that spoiled my voyage
Little did I know, I had booked the wrong room, packed the wrong clothing, and selected the wrong excursions.
This was back in 2022, when I embarked on a seven-night voyage on one of the world's largest cruise ships, Royal Caribbean's Wonder of the Seas.
Before the trip, I had never seen a cruise ship in person. I was excited to sail from Fort Lauderdale, Florida, to Roatn, Honduras, Cozumel and Costa Maya in Mexico, and Royal Caribbean's private island in the Bahamas. But I went home with so many regrets that cost me money, sleep, and luggage space.
Cruises can be as short as two nights or as long as several months. When booking my cruise, I thought one week would be a good amount of time to get used to the lifestyle.While initially in awe of the ship and the journey ahead, I struggled with sleep and motion sickness every day. I was grateful to be out in the ocean, but by the fourth day, I felt ready to go home and overwhelmed by the remaining time I had on the ship.Since cruising was a new form of vacation and transportation for me, I wish I had booked a shorter trip for the first time.
I took this cruise by myself, but next time I'll travel with someone else. The length of the trip would have been more bearable if I hadn't traveled solo.While there were many social activities and friendly cruisers who loved chatting with random strangers like me, I still felt lonely on the ship. I longed to talk with someone who knew me or share my experiences in new places with a loved one. Being surrounded by so many families and groups of friends made me wish I could be with mine.When I cruise again, I'll bring a crew.
For $2,000, I slept in a 179-square-foot stateroom on deck eight. My cabin had a private bathroom, a king-size bed, and an ocean view.It was a mid-tier room — a step above interior staterooms with no window, a step below staterooms with a balcony, and two steps below a suite. I quickly realized this was the wrong room to book.Since it was at the very front of deck eight, I felt constant motion in my room. This made sense to me after talking to seasoned cruisers on the ship, several of whom told me that the front of the ship was one of the worst places to feel motion. They said that higher decks in the middle of the ship feel calmer and more stable.Some nights were rockier than others. On the roughest nights, I heard and felt a similar sensation to thunder beneath me every few minutes. Loud thumps and heavy vibrations in my room sounded like large pieces of furniture falling. The first night this happened, I feared the worst, but over time, I realized that this was a normal aspect of cruising — but one I would likely never get used to.On future cruises, I'll choose a room in the middle of the ship.
Because I heard sounds that reminded me of thunder every few minutes some nights, it was nearly impossible for me to sleep. If I had earplugs with me, I may have been able to rest more during my trip. One night, it was so loud that I decided to sleep with my earbuds in, but since I sleep on my side, I woke up with one earbud painfully pushed too far into my ear.
I forgot to bring cash, which was essential for tipping bus drivers and tour guides during excursions. Cash is a must on cruises, I learned. While you can tip the cruise ship members with a credit card at the end of your trip, you need cash to tip the bus drivers and tour guides during excursions at the ports.There are ATMs on the ship, but they have withdrawal fees, according to the Royal Caribbean website.
I hate dressing formally, but I knew cruises had required formal nights and therefore brought one nice dress with me. I learned after the first formal night, however, that the dress code wasn't strictly enforced. I noticed people wore a variety of outfits, from evening gowns to T-shirts.I relaxed my look on the other two formal nights, but the dress felt like a waste of the limited space in my suitcase. If I had known it wasn't necessary to wear, I would've left it at home.Read more: 8 things I learned when I sailed solo on my first cruise, from how to meet people to having to pay a 'single supplement'
The cruise ship was full of activities and restaurants that I could go to, but some restaurants, like the specialty ones, as well as all the shows on board, required reservations that I made through the Royal Caribbean app.I found that it was often hard to get day-of reservations for many shows I wanted to attend. Waiting until the last minute to plan for these events was a mistake. For example, the circus-like acrobatic water show in the AquaTheater seemed to be the most popular and hardest reservation to get. I tried to get one on the day of the event but couldn't find any availability until a show two nights later.Next time, I'll make all my show reservations as soon as possible.
Before my trip, I reserved all specialty restaurants, but I wish I hadn't booked so many once I realized the included restaurants were delicious and diverse. One of the unique things about cruising is that most meals, snacks, and drinks are all-inclusive as part of the cruise rate.But on large ships like Wonder of the Seas, more than a dozen restaurants with specialty offerings, like sushi, are not included and incur additional charges, either as a one-time fee or by the dish.While show reservations aren't available until you board the ship, specialty restaurants can be reserved as soon as you book your trip. I booked specialty restaurants for nearly every night of the cruise.I was surprised that some of my most delicious and satisfying meals were in the restaurants included for guests. There were a handful of buffets with different types of food, and the main dining room served a three-course meal with varying menu items each night.Every single one of my cravings was satisfied by these complimentary options. One of the best meals I had was in the main dining room.Since I booked so many specialty restaurants, I didn't have time to try all the buffets or eat in the main dining room more than once. Next time, I'll save money and eat more included meals.
At the ports, I booked two excursions with beach stops and felt like I wasted time. At each port stop, guests have the option of booking excursions through the cruise line for an additional cost. These include tours and activities like hiking or zip-lining. At two of the port stops, Cozumel and Costa Maya in Mexico, I booked excursions that included a few hours of beach time, where guests got access to a beach club with lounge chairs.In Cozumel, I went to a beach club in Tulum after a long tour of Mayan ruins. It was nice to relax and enjoy some of the clearest ocean water I had ever seen.The next day in Costa Maya, I went on a very brief tour of the island before going to the beach. Since I felt like I got my beach fix the day before, I found myself wishing I could spend the time exploring more of the island.Next time, I'll book only one excursion with beach time.
At the end of my cruise, I made the mistake of booking a night flight, which left me at the airport for 14 hours. At the end of the cruise, passengers disembarked in the morning upon returning to port. But when booking my cruise, I learned that the scheduled port arrival time wasn't the exact time I'd be off the ship.As Business Insider previously reported, a cruise ship's scheduled arrival time is when the ship docks at the port. Before passengers can get off, there's an inspection that can take "anywhere between 20 minutes to an hour or more," the article says.To be safe, I booked a night flight, since I'd rather wait at the airport all day than miss my flight home.I definitely overdid it. I arrived at the airport at 9 a.m. for my 9 p.m. flight, which ended up being delayed two hours. Next time, to avoid spending 14 hours in an airport, I'll book an afternoon flight for the end of my cruise.
I don't think cruising is my preferred form of travel, but a lot of these mistakes had a huge influence on my experience.
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David Herrera: So, you're going to leave and we're just going to... Why not? Be the first to see the best deals on cruises, special sailings, and more. Sign up for the Come Cruise With Me newsletter. David Herrera: Chef Ryan has been part of the NCL family for 15 years. Chef Ryan Alcantara Agustin: I started at NCL as assistant in pastry, assistant pastry chef, now pastry chef. David Herrera: He is the creative force behind the desserts guests crave, and the leader of a team that's constantly delivering excellence, one sweet bite at a time. David Herrera: So, you only have been a chief pastry chef one year longer than I have. Chef Ryan: Yes. David Herrera: So, it's almost like we're peers, like same level almost, right? Chef Ryan: Yes, sir. David Herrera: Cool. So, this should be easy for both of us. Chef Ryan: Yeah. David Herrera: It's incredible to see the level of care, precision, and craftsmanship that goes into every dessert. 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Chef Ryan: We're going to do the plating, sir. David Herrera: Vanilla. Chef Ryan: Yes, sir. David Herrera: Putting on vanilla. I see you're going with the spinning the plate as opposed to... Chef Ryan: Yes. David Herrera: I think it's better if you get a little more aggressive, a little bit faster. Chef Ryan: Butterscotch sauce. David Herrera: Butterscotch. Ooh, right on the trim, huh? Chef Ryan: Yes, sir. David Herrera: Oh, all the way around. Chef Ryan: Yes, sir. David Herrera: Let me show you how to do this. I think that looks a little more elegant. Chef Ryan: Then we're going to put the chocolate sauce, sir. David Herrera: Back and forth, side to side. Chef Ryan: Yes. David Herrera: It's like the electric slide. I got you. Let me show you how to do this. I prefer, once again, to go circular and then, reverse it, and then drop a point in the middle. Related: Norwegian Cruise Line solves key drink problem David Herrera: Let's be real. I need a few more years of practice to keep up with the talented pastry team. My goal? Just don't screw up the whipped cream. David Herrera: Let me show you how to do this. You go really fast. Boom. Oh, man. A little extra. Boom. There it is. That wasn't my best work. I'm better with cakes. Chef Ryan: Okay, sir. Chef Ryan: Black forest cake. This we need to cut. David Herrera: Are you kidding? Chef Ryan: Yes, sir. David Herrera: Okay. Is there a medic on duty? Let's hope for the best. Oh, yeah. Look at that. Woo. Like butter, baby. Chef Ryan: Then we're going to put some syrup, sir. David Herrera: Sugar syrup. You know, it's like washing a dog. Chef Ryan: Then, we're going to put whipped cream. David Herrera: With your hand or with a spoon? Chef Ryan: With a spoon, sir. David Herrera: Oh, okay. David Herrera: For the record, I saw your spoon doesn't have holes. I think you made mine harder. Chef Ryan: No, no. David Herrera: I can still do it, no problem. David Herrera: You know what? A little extra cream. Boy, that was fast. How'd you do that? Okay. I got a bad feeling about this, but there it is. Want the latest cruise news and deals? Sign up for the Come Cruise With Me newsletter. David Herrera: Next up, piping. This is where precision meets artistry. David Herrera: At my pastry school, we didn't use this. We used more cans. A steady hand is everything. David Herrera: Just to show you that I don't mess around, I'm not stopping at eight. David Herrera: And I am definitely feeling the pressure. Nine. Boom. Mine has a little more art deco than yours. Like, mine has almost like, an art piece. Chef Ryan: Yeah. David Herrera: Yours looks like something good to eat, but mine's like something that you would hang on your wall. Chef Ryan: Yes, sir. David Herrera: I have a feeling Ryan's actually being pretty kind. I doubt my version would ever leave the kitchen. Every single dessert from this team of 26 chefs has to not only taste delicious, but also look picture perfect. And they nail it every single time. Because every guest deserves our very best. Related: Norwegian Cruise Line passengers share crucial cruise insight David Herrera: So how many pastries do you make a day, approximately? Chef Ryan: A thousand pieces of cake, sir. David Herrera: A thousand pieces of pastry every day? Chef Ryan: Yes, sir. David Herrera: Time for my final challenge of the day: chocolate-covered strawberries. With a mountain of them to make, it is a race against time to get each one perfect. David Herrera: This is 100% chocolate. Chef Ryan: 64% dark chocolate. David Herrera: 64% dark, and what is that? Chef Ryan: It's white chocolate. David Herrera: Oh, snap. Let me see you go fast. David Herrera: All right, that's good. Step aside. Chef Ryan: Always. David Herrera: Oh, wait. You got to go fast, dude. We got people to feed. We got people getting hungry. Christian Pratsch: David.. David Herrera: It turns out I'm really good at this. Christian Pratsch: You are a gifted man, and I can absolutely see which cake you decorated. David Herrera: I'll take that as a compliment. David Herrera: Compliments are great, but the job's not done yet. The rest of the strawberries are waiting, and this galley doesn't slow down for anyone. David Herrera: How long would it take someone to do all of these strawberries and put on a plate? Christian Pratsch: Well, it's a really good opportunity for you to test because we need all these strawberries finished by the end of the day. David Herrera: I don't think it's going to happen, to be honest with you. Related: Norwegian Cruise Line ships are floating artwork David Herrera: Becoming a pastry chef isn't just about talent. It's about years of training, dedication, and passion for the craft. Only the most skilled get to wear the title. David Herrera: Do you think our guests appreciate how much time and effort this actually takes? Christian Pratsch: They can tell the difference, and if they choose Norwegian Cruise Line, they have chosen it for a reason, and that's our food offering. David Herrera: Watching the level of effort and detail that goes into every dish, and knowing guests notice and appreciate it, that's what makes this all worth it. It's more than just dessert. It's part of the Norwegian experience. Christian Pratsch: I have a surprise for you. We're going to certify you as an assistant pastry chef, and I would like to recognize you for your amazing job well done. David Herrera: That's awesome. Well, first of all, thank you, and thank you, Chef Ryan, and thank you for spending some time with us on Norwegian Aqua, in the galleys, making pastries, some a little messier than others, but all of them delicious. See you next time. (The Arena Group will earn a commission if you book a cruise.) Make a free appointment with Come Cruise With Me's Travel Agent Partner, Postcard Travel, or email Amy Post at amypost@ or call or text her at 386-383-2472. Copyright 2025 The Arena Group, Inc. All Rights Reserved