As I debated what to include and what to eliminate for inclusion in my book about increasing profitability of wine lists at casual to mid-level restaurants, I consciously decided not to delve into the subject of "corkage fees." I felt like the fees are so varied and random that I wouldn't be able to give clear direction for anyone looking to me for help.
Funny enough, the first radio interviewer ( Rob Barnett on VinVillageRadio) I spoke with as we prepared for our radio segment, started out immediately asking me what I felt about corkage fees. He launched into a story about being at a very high end restaurant that charged him $100 corkage per bottle he brought. (A total of two.) He then said, "Did you cover corkage fees in your book?"
"Well, no," I answered. "I feel they are so personal, localized and random, I just didn't feel like I could give a clear direction for my readers."
"Too bad," Rob answered, "because it is a sore spot for so many people. Don't get me wrong," he continued, "it's not like I want them eliminated. I'd just like to see them disclosed, or explained up front."
What do you think? Should I have talked about corkage fees in my book? If so, what would you say about them? What does your restaurant charge?
Funny enough, the first radio interviewer ( Rob Barnett on VinVillageRadio) I spoke with as we prepared for our radio segment, started out immediately asking me what I felt about corkage fees. He launched into a story about being at a very high end restaurant that charged him $100 corkage per bottle he brought. (A total of two.) He then said, "Did you cover corkage fees in your book?"
"Well, no," I answered. "I feel they are so personal, localized and random, I just didn't feel like I could give a clear direction for my readers."
"Too bad," Rob answered, "because it is a sore spot for so many people. Don't get me wrong," he continued, "it's not like I want them eliminated. I'd just like to see them disclosed, or explained up front."
What do you think? Should I have talked about corkage fees in my book? If so, what would you say about them? What does your restaurant charge?
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