Corkage

Corkage is a fee charged by a restaurant or other establishment for opening and serving a bottle of wine that a customer has brought with them. This practice is common in many parts of the world and allows patrons to enjoy their own wine while dining out.

Overview

Corkage fees can vary widely depending on the establishment and its policies. Some restaurants may charge a flat fee per bottle, while others may have a sliding scale based on the type or value of the wine. The fee is intended to cover the cost of glassware, service, and potential loss of revenue from not selling the restaurant's own wine.

History

The practice of corkage dates back to the early days of the restaurant industry when patrons would bring their own wine to avoid the high markups on alcohol. Over time, as wine became more popular and restaurants began to develop extensive wine lists, the corkage fee was introduced as a way to balance the interests of both the establishment and the customer.

Corkage Policies

Policies on corkage can vary significantly:

• Some restaurants may not allow outside wine at all.
• Others may waive the corkage fee if a certain number of bottles are purchased from the restaurant's wine list.
• High-end restaurants may have higher corkage fees due to the premium service and glassware provided.

Etiquette

When bringing your own wine to a restaurant, it is considered polite to:

• Call ahead and inquire about the corkage policy.
• Bring a wine that is not on the restaurant's wine list.
• Offer the sommelier or server a taste of the wine as a courtesy.

Related Concepts

• BYOB (Bring Your Own Bottle) - A similar concept where patrons bring their own alcoholic beverages.
• Wine list - A menu of wines available at a restaurant.
• Sommelier - A wine steward responsible for the wine service in a restaurant.

Related Pages

• BYOB
• Wine list
• Sommelier
• Restaurant
• Wine