What is a Corkage Fee?
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A corkage fee is charged by a restaurant to patrons bringing their own wines to a meal. The corkage fee is usually minimal and is considered a convenience charge to the restaurant for opening and serving wines from outside their cellar. The use of a corkage fee is widespread in many parts of the United States, especially heavy wine producers such as Napa County in California. The corkage fee is not designed to be a penalty for the diner and should not be viewed that way.
Depending on location and sometimes wine, the corkage fee can vary widely, and it is a good idea to call ahead if you intend to bring your own wine to a restaurant. Some establishments do not allow outside wines, while others are happy to allow them. In some states, it may not be legal for patrons to bring their own wines to a restaurant.
When calling to make reservations, inquire about the corkage fee so that you are prepared upon your arrival. Many establishments offer scaled corkage fees depending on the type of wine brought in and how many bottles there are. Others may waive the corkage fee if customers order a bottle or two from the restaurant's wine list as well. If the wine needs special care, such as chilling or extra breathing time, make appropriate arrangements.
Wine is a major source of markup for restaurants, and loss of wine sales can depress earnings. For this reason, most restaurants charge a corkage fee equivalent to their cheapest bottle, to recoup at least some of the potential lost revenue. As a general rule, bring in a wine that is at least as expensive as the restaurant's cheapest offering. Restaurants that invest a great deal of time, energy, and money in developing a wine list may be offended by patrons who eschew their wines, especially as many chefs keep the wine list in mind when developing new dishes. Exploring a restaurant's wine list and talking with the staff about their wines is sometimes a wonderful way to make new discoveries.
When bringing in outside wines, it is considered common courtesy to offer the waiter, and sommelier, if the restaurant has one, a taste. Usually, the wines that diners bring in are special and unlikely to be on the wine list. Perhaps the dinner is a special event, or the diner has an extensive cellar at home to choose from. Bickering about the corkage fee is considered poor form – accept it with grace and enjoy your meal.
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15
Interesting exchange. Obviously the perception of corkage fees varies widely depending on whether the perceiver is customer, server, or management. Given this, I'm surprised any restaurants still allow customers to bring in their own wine. - anon50467
14
If I were asked by the restaurant to pay a corkage fee, I'd simply take it out of the tip. Let the servers argue with the owner about corkage fees, I'll do my arguing with my wallet.
Next thing you know they'll be charging me a water fee for requesting water instead of some other beverage, or a food fee for ordering the cheapest dish instead of their more exquisite dishes which bring in more profits.
I don't know, maybe it's due to the way I've been brought up, but I find it ridiculous to pay such large sums of money (corkage fees plus 18 percent tips), in addition to my food bill, for essentially nothing. - anon47396
13
The justification made of a "corkage fee" would also allow that fee to be applied to anyone who doesn't order wine at all as part of their meal. Same lack of wine-sales revenue/profit from that person as the one at the next table who brought their own bottle. - anon44365
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I was charged corkage fees on two bottles of wine I purchased at the restaurant. I was under the impression that you would only be charged corkage fees on bring your own bottles? - anon44220
11
I think corkage fee should be price of bottle less cost. (So if you charge customers $20 for your least expensive bottle, and your cost for said bottle is $8, then $12 corkage is about right). I have no idea what wine costs the restaurants however. But if the corkage is too high, then it discourages customers from bringing their own wine (and makes them unhappy) and you'd be better off simply *not* allowing outside wines in the first place. - anon41233
10
What a crock! Corkage is such a rip off! It is a blatant way to make money out of nothing, especially as a lot of wines have screw top lids these days. If, and that is *if,* you are going to charge it, charge minimal. Don't piss people off. They won't come back. You make more money with recurring customers and word of mouth! And if you keep the prices reasonable they might actually buy some alcohol. - anon41137
9
in response to lefty.. If a customer brings in a botle of wine and opens it before the server arrives. This is when Management must be involved, first off all as a public establishment. we have a liquor license. regardless if a guest purchases wine from us, or their own bottle we are liable for that guest as they are are on a property. That guest must be charged a corkage fee. restaurants do not allow outside alcohol or food for safety reasons - anon36237
8
Ok, hypothetical situation: a party of four comes to a given restaurant with wine in hand because the restaurant totes the ability of the patron to bring his/her own wine. After they're seated but before the waiter gets to the table, said patron opens the bottle he/she brought and serves his/her friends(i.e. no waiter intervention at all). Is there still a corkage fee? - lefty
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As the owner of a restaurant, I have to say that a corkage fee and gratuity are two totally different things. The corkage fee is to make up for the alcohol sale loss you are taking by allowing someone to bring in their own wine and gratuity has nothing to do with this. - anon26784
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If, as a server, you factor corkage fees into your gratuity calculations, expect some customers to react negatively.Think of how they see it. If they bring in their own bottle and have you serve it, in their mind the corkage fee is primarily to pay for the service you are providing. The work you do is what they see and what they think they're paying the fee for. The profit recovery that management is raking in is secondary in their mind and assumed to be included in the corkage fee. Remember, no matter how well you explain it, the customer is there to eat, drink, and be merry, not comprehend arcane rules of the establishment and perform accounting exercises. If you think it is unfair that you are providing extra service for which you receive no gratuity, talk to your management and ask for a share of the corking fees. If they have to raise the fees, so be it. Customers will be less offended by a higher up-front corking fee than if they are surprised by perceived double-billing. - anon24202
5
I agree with this article that a corkage fee should be a viewed as a penalty for bringing wine. As a server for a Sushi Restaurant in Fair Oaks, CA for 3 yrs.. This September 2008 was the first time a customer had complained about the fee. As I went to greet his table, he abruptly said, "can you open this wine for me?" I said yes, but there's a $10 corkage fee. He responded "Oh you guys sure make a profit from this!" I said no its just what the owner charges when you bring in a bottle of wine. Then he said "No worry, it wont affect your tip." I smiled and continued with the service. So I took time to open, let him test, serve to 3 other guests he had at the table. I was the only server on the floor on a fairly busy Saturday Night. Throughout their dining period, they looked satisfy and I asked how the food was? " Good" After they paid, and I look at how much they tipped. I realized I was the toll of this table. A 9% Tip! on a $108.00 tap. I dont know if he thought the fee goes into my pocket or he is just a poor poor tipper. Isnt this sad! - anon17777
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I just found out that momofuku in NYC is charging a $45.00 per bottle corkage fee. If that's not 'punishment', then I don't know what else to call it. - anon14254
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In response to "Anonymous" who thought the customer was correct I disagree completely. A Corkage fee is not a tip and a gratuity is. The corkage fee gets paid to the restaurant and does not go to the server at all where as the gratuity does. Gratuity is often charged by server's for parties of 8 or larger in order to ensure the party doesn't stick the server on the charge. It's in poor taste to get upset with a server for a restaurant policy and it's also in poor taste to be upset with a server for charging a gratuity. If you had an extremely poor service or an issue paying the gratuity because you received sub-par service that is a different situation that should be taken up with management, not your waiter. - anon7873
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What do I think? I agree with the customer. I think the corkage fee is basically a gratuity, and that it is double-dipping for you to add 18% to it. Now, the corkage fee doesn't take the place of the server gratuity, but it is awfully nervy of you to charge corkage AND include it in the gratuity basis.
And remember, you didn't lose $220. Compared to $220 less your cost, you probably did better with the $165 corkage. - anon4747
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What do you think of a customer that brings in 11 bottles of wine (we did not argue but did charge $15 corkage per bottle)There were 15 guests (lots of glasses!) The customer then got upset that the 18% gratuity added on to the bill (for guests of 6 or more) was added on after the corkage. He then told server we had ripped her off because the $165 from corkage should have been her tip!!! Our least expensive bottle of wine is $20. We lost out on at least $220 in wine or alcohol sales from that table! - curiousme
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Written by
S.E. Smith
Last Modified: 28 October 2009
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