Corkage Fee

A diner may want to bring a special bottle to a meal, and the restaurant may agree, refuse or set a charge for service. That charge is commonly called corkage even when the bottle does not have a traditional cork.

Epos Now describes corkage as distinct from the policy allowing guests to bring their own bottle, so a venue can allow it with a fee, allow it without one or disallow it, and a posted fee does not itself grant permission. Service has a cost, since staff may chill, open and pour the drink, provide glasses and clean afterward.

The venue may also forgo sales from its own drinks list, although that amount varies by customer and should not be treated as a guaranteed loss. A policy should name eligible drinks, because wine, beer and spirits may be treated differently and some venues restrict bottle size, number per table or drinks already sold on the menu.

State the pricing basis, since a fee per bottle is different from a fee per person or per table. A magnum may count differently from a standard bottle, so guests should know the rule before bringing anything.

The actual law matters too, because alcohol consumption, licensing and bring-your-own-bottle practices vary by jurisdiction and venue type, and a business should verify current local licensing terms with a qualified source before introducing a policy. Avoid carrying an example from one country into another, as a restaurant with a licence to sell alcohol is not automatically allowed to serve guests' outside alcohol and a private event may have different conditions.

Tell guests early by showing the policy on reservation information or answering when they ask, and train hosts to repeat the same rule. An unexpected charge at the end of a meal can damage trust even if it is written somewhere obscure.

Specify exceptions, since a venue might waive corkage for a celebration, a large booking or a bottle purchased from its own list. Apply waivers consistently enough that staff can explain them without promising an exception they cannot approve.

Do not confuse corkage with a cake-cutting fee, because both involve an item brought by a guest and staff service but the terms describe different things. Record the charge clearly in the point-of-sale system, where appropriate, because an itemised line helps staff apply the policy and helps finance separate corkage income from beverage sales, with taxes and service charges treated under local rules.

A fee does not automatically produce profit, since extra glassware, breakage, staff time and customer response affect the economics, and a price that looks high against the drink list may discourage the whole booking. For events, coordinate with the organiser and venue contract, decide who can approve the bottle and who collects the fee before the occasion, and keep the policy lawful locally, clearly disclosed and simple to carry out.