Classify each bottle the guest intends to bring as standard table wine, premium/aged wine, or sparkling. Apply the corresponding per-bottle corkage fee (standard, premium, or sparkling surcharge) to each bottle.

Apply opening/serving charges

If staff are required to open, decant, or pour the bottle, add the open-and-serve charge per bottle. Note that premium or aged bottles may require an additional decanting fee.

Add small-ware/insurance

If the restaurant charges for glassware replacement or insurance, add the small-ware fee per bottle or per table as defined in the Fee Breakdown.

Check minimums and maximums

If the total corkage for the table is less than the minimum corkage per table, charge up to the minimum. If the number of bottles exceeds the allowed maximum per reservation, apply the overage surcharge or notify the guest per policy.

Calculate tax

Apply the tax/VAT percentage to the corkage subtotal as required by local law and add to the final corkage total.

Guest Communication & Handling

Advance notice

Confirm the guest provided the required notice (for example, 24 hours). If not provided and policy requires it, advise the guest of possible limited service or additional charges.

Age verification

Verify that all guests consuming alcohol meet local legal drinking age requirements. If verification fails, politely refuse service for those guests and communicate alternatives.

Decanting and presentation

For bottles being decanted, use appropriate decanting tools and follow standard service protocol: inspect the cork and bottle, present the bottle to the host for approval, decant into a clean decanter, and present a taste if required by policy.

Payment and billing

Add the corkage line items to the guest check with clear descriptions (e.g., 'Corkage – Table Wine x2', 'Corkage – Sparkling Surcharge x1', 'Open & Serve x1'). Ensure tax is shown separately if required by law. Collect payment per the restaurant's normal settlement policy.

Recordkeeping

Log the corkage transaction in the restaurant POS or reservation system, including bottle types, number of bottles, fees applied, staff who opened/served, and any special notes (e.g., decanting time or presentation issues).