Corkage is a fee charged by a restaurant when a guest brings their own bottle of wine and asks the restaurant to open and serve it. The fee generally covers service, glassware, handling, washing and the opportunity cost of a bottle that might otherwise have been purchased from the restaurant’s wine list. Policies and fees vary by restaurant and location.
A restaurant may charge a fixed fee per bottle, limit the number of bottles per table, restrict certain wines or waive the fee when the guest purchases a bottle from the list. Some restaurants do not allow outside alcohol. The policy should be communicated clearly before the reservation or at the time of booking.
When setting corkage, consider glassware, service labour, storage, decanting, wine-list pricing and the restaurant’s liquor licence requirements. Staff should know whether outside bottles are permitted, what the fee is, and whether any restrictions apply. Local liquor laws and licence conditions take precedence over informal custom.
When a guest brings a bottle, staff should confirm the policy, explain the fee politely, and provide the same professional opening and pouring service as for a restaurant bottle. A guest may expect suitable glassware, chilling and decanting when appropriate, depending on the restaurant’s policy.
Example: a restaurant may charge a fixed corkage fee per 750 mL bottle and allow one outside bottle per table, subject to its licence and house policy.
Chef’s note: corkage is a restaurant policy, not a universal industry price. Check the applicable licence conditions and communicate the fee before the guest arrives.
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