Corkage fees shouldn’t be a problem if they are reasonable. But should you pay it? And how much is reasonable? Let this post be your guide!
You go out to a restaurant and bring a nice bottle of wine to drink with your meal. The server tells you they’ll have to charge a “corkage fee”. What’s that all about?
Corkage is additional charge restaurants add to open and pour your wine – on average, between $15 and $30 per bottle. This may seem a bit excessive on the surface. After all, how much effort does it take to pop a cork? But you have to understand that beverage service is a HUGE source of restaurant income.
Believe or not restaurants make far greater profit margins on drinks and cocktails than on food! So when you bring your own beverage, they are losing money and need to make some of that margin back. Hence the corkage fee.
True, some restaurants don’t charge for corkage (and God bless ‘em), but they are getting more and more rare. Generally, the nicer the establishment, the more likely there will be corkage (and the higher the fee will be). But should you pay it? And how much is reasonable? Let this post be your guide!
Here are 5 rules to help you navigate the world of corkage.
Rule 1: Call Ahead
If you plan to bring a bottle to dinner and want to avoid sticker shock, call ahead and ask for the restaurant’s corkage policy. In the best case scenario, you may be pleasantly surprised to find that they don’t have one, or that it’s low. On the other hand, you might be horrified to find that the fee to open the bottle is more than you paid for the wine (see rule #3). There are also policies that adjust the charge if you have them open more than one bottle (usually less for multiple bottles, but sometimes more). In any case, you’ll know the costs upfront, and that will help you decide what to bring, or whether to bring anything at all.
Rule 2: Know What a ”Reasonable Fee” Is
Let’s say you and your significant other bring a bottle for dinner. With corkage, the restaurant is trying to make back the money they’d charge if you’d ordered from their wine menu. Under normal circumstances, you’d probably each order one glass of wine with dinner. Check out the restaurant’s wine list. Note the average cost for a glass, and double it. Their corkage fee should be around that price per bottle. That’s fair. Any more than that is blatant profiteering. See the next rule.
Rule 3: Anything Over $30 Is Criminal
As I wrote above, the average corkage fees are $15 to $30. Unfortunately, the trend with many high-end restaurants. is charging a minimum of $50 per bottle for corkage. Worse still, that trend is being picked up by restaurants that are less than “high-end” but feel that they can get away with it due to location and clientele (i.e. the Las Vegas Strip and other touristy places). I’ve even been to restaurants that charge a $100 corkage fee!
I’m sorry, but that is outrageous, and I won’t pay it. Especially if its just a party of 2. If its 3 or 4 of us sharing a singe bottle (and with my friends, we rarely drink such a paltry amount), I can maybe justify a $50 fee, otherwise, its total usury.
Charging a ludicrous corkage fee is actually an attempt by the restaurant to get you to buy a bottle or several glasses of their wines instead (which are generally marked up 300% or more), so the can earn more profit. Frankly, I think its rude, and a form of price gouging that should be an absolute nonstarter for any business in the hospitality industry. It would be better for all parties if restaurants found more creative and engaging ways to mitigate corkage, rather than fleece their patrons (see the summary below).
Rule 4: Offer a Glass to the Server/Chef/Sommelier
This is a courtesy I always extend, for a few reasons. First of all, it’s good hospitality. Wine is for sharing, and a good meal is a social experience. Why not involve the people who are servicing you? Also, the staff appreciates it, and its pretty much guaranteed that you will get even better service. The sommelier and/or chef will also appreciate being exposed to new wines that they can possibly add to their list.
And most important for the purposes of this post, restaurants will often waive their corkage fees as a result of your generosity! Keep in mind that they are under no obligation to do so, and I’ve found that it only happens maybe 60% of the time (so don’t get upset if the corkage fee is still on your bill), but it’s a good practice to adopt. Hell, when I’ve shared really good bottles, I’ve had restaurants not only waive corkage, but offer tastes of their own wines, and even complimentary desserts!
Rule 5: Don’t Grouse About Reasonable Corkage Fees
Yeah, I know you may have issues with the idea of being charged $25 to have your bottle opened, but corkage is a standard part of the restaurant experience that you’re just going to have to deal with and accept. Look at it the same way as tipping – it’s technically supposed to be voluntary, but it really isn’t. Keep in mind the reasons that I gave in the introduction.
Don’t try to negotiate corkage fees down or short them on the tip to make up for it. You’ll look cheap and probably get poorer service. Just follow rules 1 – 4 and be prepared. If you truly have a philosophical problem with corkage, then don’t bring a bottle or choose a restaurant without a corkage fee.
Summary
You shouldn’t have a problem with reasonable corkage fees. They help restaurants cover their costs, pay employees and stay in business while allowing you to enjoy your special bottle of wine. But as I wrote, there are some situations where restaurants can make it unreasonable.
I challenge restaurants to find ways to supplement their profits without seeming inhospitable. One example that I experienced on a recent trip to Vegas was the corkage policy of Bavette Steak in the Monte Carlo hotel (which is currently under major renovations to become an MGM named property). Bavette’s policy is to waive corkage on a bottle if you share a glass or two with another table! My party and I thought this was awesome! We got to share our wine with others while trying some of theirs. We got to know some new and interesting people and discuss wine with them. It was so much fun that we opened more bottles with them (for which we happily paid additional corkage fees ). The restaurant was able to make a profit while enhancing our experience. Now THAT’S creative (and profitable) hospitality! Hopefully, other establishments will follow suit!
Cheers!
