Ah, one of my favorite topics... :-) First, know that I’m not a restaurant owner, merely a patron. To me it makes sense that restaurants charge a reasonable corkage fee. After all, we wouldn’t expect to cut into their bottom line by bringing in our own food. I like taking my own wine to dinner–a know good bottle–and usually ask when I make the reservation to be prepared. Upon first contact with the waitperson I ask about the corkage, regardless of my foreknowledge, and ask if it’s at their discretion, making it clear that we both win, i.e., they get a bigger tip and I save a little on corkage. This approach has worked many times even when it’s a “house rule” that corkage be charged. It’s usually the more experienced wait staff that are comfortable doing that. I keep a note of the fee for each restaurant I frequent with the contact info in my phone. That also lets me track any changes in policy.
Ah, one of my favorite topics... :-) First, know that I’m not a restaurant owner, merely a patron. To me it makes sense that restaurants charge a reasonable corkage fee. After all, we wouldn’t expect to cut into their bottom line by bringing in our own food. I like taking my own wine to dinner–a know good bottle–and usually ask when I make the reservation to be prepared. Upon first contact with the waitperson I ask about the corkage, regardless of my foreknowledge, and ask if it’s at their discretion, making it clear that we both win, i.e., they get a bigger tip and I save a little on corkage. This approach has worked many times even when it’s a “house rule” that corkage be charged. It’s usually the more experienced wait staff that are comfortable doing that. I keep a note of the fee for each restaurant I frequent with the contact info in my phone. That also lets me track any changes in policy.