Costa Cruises Introduces Fine for Guests Taking Buffet Food to Cabins and Decks

Costa Cruises, a popular European cruise line part of Carnival Corporation, have warned passengers that all food consumed should be within and only within the specific areas allocated for such purpose, that is, the main dining rooms and buffet-style restaurants and it is forbidden to take food outside the areas. Guests who fail to adhere to the new policy will be fined 60 (approximately 70 USD), which will be added to their shipboard account for cleaning.

According to a letter circulating among passengers and reported by cruise publications, Costa states that the policy exists for reasons of health and hygiene and is intended to prevent food contamination, maintain cleanliness standards, and reduce the risk of pests such as insects or rodents onboard. The notice explains that food may not be taken from buffet areas and restaurants for consumption in cabins, pool zones, public corridors, or other interior spaces.

Focus on cleanliness and guest comfort

The tightening of food-handling rules comes against a backdrop of generally strong sanitation scores for Costa ships that call at US ports, which routinely achieve high marks on the US Centers for Disease Control and Prevention’s Vessel Sanitation Program inspections. Costa has instead framed the move as a proactive step to keep shared spaces spotless, especially in busy sun‑lounger and stairwell areas where guests have sometimes been criticised for abandoning plates and cups.

Cruise commentators noted that some travellers have long complained about used dishes left on stairs and in corners of public decks, suggesting that a minority of passengers treated common areas as a place to drop off plates rather than return them to dining venues. Costa’s new enforcement, they said, is aimed at tackling exactly this behaviour and preserving a more upscale atmosphere around pools and promenades where guests want to relax without navigating piles of abandoned crockery.

Room service tightened but still available

The rule does not mean guests must remain tied to a single dining room; Costa continues to offer 24‑hour room service, although charges may apply for many cabins depending on the fare type and accommodation category. According to Costa’s official information, room service is typically included for suite and premium guests, while other passengers can still order food to their cabins for an additional fee.

However, in a clear shift, Costa has underlined that only room service staff, specifically trained in hygiene and sanitary procedures, are authorised to transport and deliver food to guest cabins and later remove trays and dishes. The cruise line has confirmed that guests are no longer permitted to use the buffet like a takeaway counter, bringing plates back to their cabins to enjoy a private meal or balcony snack, a practice that had become popular with those seeking quiet time away from the crowds.

Impact on the onboard holiday experience

For travellers sailing the Mediterranean and Adriatic on Costa’s large resort-style ships, the change subtly alters how days at sea might flow, particularly for those who liked to build their own picnics from the buffet before retreating to a cabin or sunbed with a view of the coastline. Guests will now need to plan snack times more carefully around buffet opening hours or factor in room service fees if they want to eat away from busy restaurants while watching the Italian Riviera or Greek islands glide past.

On the other hand, the stricter policy may appeal to travellers who place a high value on cleanliness in shared spaces and prefer to stroll uncluttered decks or relax by the pool without encountering half‑finished plates. With food limited to designated venues, Costa can focus cleaning resources more efficiently, and guests exploring the ship’s promenades, atriums, and top decks are less likely to find trays lingering outside cabin doors for extended periods.

Mixed reactions from cruise guests

Reactions from Costa’s loyal customer base have been mixed, with some guests suggesting that passengers had brought the rule upon themselves through untidy habits, and others arguing that it removes a small but valued freedom on holiday. Supporters of the policy have reportedly said it was “time” for a crackdown, citing examples of rubbish left on stairwells and commenting that certain short Adriatic mini‑cruises attracted “vandals” whose behaviour undermined the onboard atmosphere.

Critics, by contrast, voiced concern that the rule could inconvenience travellers who rely on flexible access to food, particularly late‑night snackers or those with medical conditions that require more frequent eating. Some guests argued that if Costa insists on banning takeaway plates, buffets should remain open around the clock, as they perceived to be the case with some competitors, so that guests can always find food without incurring room service surcharges.

Comparison with other Carnival brands

Within the wider Carnival Corporation family, Costa currently appears to be the only brand known to enforce such a strict “no food removal” rule, at least as of late May 2026. Sister lines like Carnival Cruise Line, Princess Cruises, and Holland America Line generally allow guests to carry plates from casual venues back to their cabins and are accustomed to passengers leaving plates outside their doors for collection, supported by regular corridor patrols by room stewards.

Cruise industry watchers noted that Carnival’s flagship brand even encourages guests to either order room service or pick up their own snacks from onboard eateries, then place used crockery outside their cabins for collection, rather than leave plates inside the room. While there is no indication yet that Costa’s approach will be replicated fleet‑wide, some observers suggested that other brands may follow if they see measurable improvements in cleanliness scores or guest satisfaction.

Travel and tourism perspective

From a travel and tourism angle, Costa’s move reflects a broader shift towards more regulated, sustainability‑minded cruising in Europe’s most popular coastal regions, where both environmental standards and guest expectations are rising. Large ships already invest heavily in food safety and waste management, and limiting where food can be consumed helps reduce spillage, contamination, and waste, especially in outdoor areas exposed to wind and weather as vessels sail between ports like Venice, Bari, Barcelona, and Marseille.

Holidaymakers choosing a Costa voyage in the Mediterranean, Adriatic, or beyond can still enjoy generous buffets and multi‑course dinners included in their fare, along with room service and speciality venues, but will now be encouraged to savour those meals in purpose‑designed dining spaces with sea views rather than balancing plates between loungers and cabin beds. For guests, the change may take a little adjustment, yet many will likely appreciate cleaner corridors and more polished public areas as they explore each ship between port calls.