Corkage Policy Recipe
Make Corkage Policy Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Policy Overview
Service & Compliance
Exceptions & Special Circumstances
Method
Policy Overview
- 1
- 2
Set Fees
Define a per-bottle corkage fee (for example, USD 20 per bottle). Specify whether a holiday or peak-time surcharge applies (for example, add USD 10 per bottle on special dates). Document any promotional waivers or membership benefits that remove the fee.
Service & Compliance
- 3
Service Offerings
Describe any additional services provided when guests bring their own bottles, such as complimentary decanting, glassware, or a presentation by the sommelier. Note whether decanting is complimentary or offered for an additional charge.
- 4
Staff Procedures
Instruct staff to request proof of purchase or ownership if required by the policy. Train staff to verify legal drinking age for all bottle consumers and to refuse service to underage guests. Record any presentation or handling fees in the final bill if applicable.
- 5
Pricing & Billing
Make clear how corkage will be calculated and presented on the bill (itemized per bottle). Include language about surcharges for holidays and how promotions or memberships alter the charge.
Exceptions & Special Circumstances
- 6
Celebrate Exceptions
Define circumstances when corkage may be waived (e.g., birthday bottles, special promotions, or for loyalty program members). Specify any limits on these waivers (such as one waived bottle per table) and what proof is required.
- 7
Private Events and Large Groups
Outline how corkage is handled for private events — these are typically negotiated and may feature a different cap or a flat fee. For large groups, consider instituting a corkage cap (for example, a maximum total fee or a reduced per-bottle rate after a threshold) and document that cap in the policy.
- 8
Liability & Safety
Include language that the establishment retains the right to refuse service of any outside alcohol deemed unsafe or improperly stored. Reiterate staff responsibility for age verification and refusal of service to intoxicated persons, indicating the venue's liability protections.