Corkage Fee in Restaurants: A Practical Guide to Setting Policies and Managing Expectations

Corkage fees are a nuanced aspect of restaurant operations, often straddling the line between hospitality and profitability. As more guests inquire about bringing their own wine or special bottle to celebrate a birthday, anniversary, or other milestone, restaurants must decide not only if they will allow it, but how they will manage it.

Whether you run a fine dining establishment with a curated wine program or a casual neighborhood spot, understanding how and when to charge a corkage fee—and why it matters—can directly influence guest satisfaction, staff workflow, and your bottom line.

What Is a Corkage Fee and Why It Exists

A corkage fee is a charge assessed when a guest brings their own bottle of wine or other alcoholic beverage to a restaurant that has a liquor license. The fee compensates for the wine service, use of glassware, and potential impact on the restaurant’s beverage program. It’s not simply a way to discourage customers but a necessary consideration when restaurants charge corkage fees in lieu of a lost sale.

For many restaurants, especially those with a well-developed wine list, allowing customers to bring their own wine can undercut beverage revenue. A customer who brings an expensive wine from home is no longer ordering from the restaurant’s wine list, which is often where margins are highest.

How Much Should You Charge? Understanding the Average Corkage Fee

The average corkage fee in the U.S. ranges from $15 to $50 per bottle, depending on the type of restaurant, city regulations, and level of service. In high end restaurants—especially in major cities like San Francisco or New York—corkage can exceed $100, especially when the wine service involves decanting, special stemware, or sommelier time.

The fee should reflect both the labor involved and the impact on your wine program. For example, if your wine list starts at $40, charging just a few dollars in corkage makes little financial sense. Some restaurants charge a corkage fee equivalent to the price of their least expensive wine, while others scale the fee if a guest brings more than one bottle.

Corkage Fee Laws and Local Regulations

Before setting a corkage policy, it’s crucial to understand corkage fee laws in your jurisdiction. Local laws vary widely. Corkage laws vary significantly from state to state and even between cities, so what’s allowed in one jurisdiction may be prohibited in another.

In some states, guests are only allowed to bring their own alcohol if the restaurant has a valid liquor license. In others, restaurants without a license may not permit BYOB at all, or may need special permits—even if they don’t sell alcohol themselves.

In California, for instance, many restaurants can legally permit BYOB practices as long as they hold a liquor license. In other areas, even a BYOB restaurant—one that does not serve alcohol—must follow strict rules about allowing guests to bring their own alcohol.

Restaurants must ensure they’re compliant with both state regulations and municipal ordinances. Failing to do so could result in penalties, or worse, the loss of a license to serve alcohol altogether.

Who Brings Their Own Bottle, and Why?

Wine enthusiasts, collectors, and guests celebrating a special occasion often ask to bring their own wine. Sometimes, it’s a vintage bottle tied to a personal memory. Other times, it’s a rare wine not available locally or something they’ve been saving for years.

Offering BYOB options can make a restaurant more attractive to these guests, particularly when paired with a refined wine service that includes decanting or temperature-controlled storage. But these benefits must be weighed against the operational costs and potential losses from not selling wine in-house.

Corkage Policy Considerations for Different Restaurant Types

Setting and Communicating Your Corkage Fee Policy

An effective corkage policy doesn’t just exist—it’s communicated clearly, confidently, and consistently. Transparency is essential. Guests should never be surprised by a corkage fee when the check arrives.

The policy should be visible across key touchpoints: printed on the menu, available on your website, and explained by staff when appropriate. This includes making it part of standard responses when guests call to make a reservation or inquire about celebrating a special occasion.

Train your team to communicate the policy naturally and professionally. For example, when a guest mentions bringing a bottle for a birthday dinner, the host can respond with:
“You’re welcome to bring your own wine. We do have a corkage fee of $30 per bottle, with a limit of two bottles per table. If it’s a bottle not listed on our wine menu, we’re happy to accommodate.”

A well-structured corkage policy should include:

• Whether corkage is allowed
• The fee per bottle
• Any bottle limits (e.g., one or two bottles)
• Exceptions or waivers (e.g., waived fee if the bottle isn’t on your wine list or if the guest orders from your list as well)

Some restaurants use corkage waivers strategically—offering to waive the fee when guests order a bottle from the wine list in addition to the one they bring. This encourages partial sales while still offering flexibility.

Consistency matters. The goal is to set expectations clearly and avoid awkward conversations at the table. When handled with clarity and a tone of hospitality, your corkage policy can support both guest satisfaction and business goals.

When Corkage Helps (and Hurts) the Dining Experience

Corkage can enhance the guest experience—when used strategically. Guests bringing a special bottle of wine for a celebration, like an anniversary or birthday, often associate BYOB flexibility with thoughtful service. For instance, a couple dining at a fine dining restaurant might bring a rare $300 bottle from their collection. Paying a $40 corkage fee is a reasonable trade-off for enjoying their wine with expertly prepared food, especially if the wine isn’t available on the restaurant’s list.

But without boundaries, corkage can become a drain on revenue and service flow. Consider this: if your average wine list markup yields $25 to $40 in profit per bottle, and four tables on a Saturday night bring their own wine with no corkage fee, that’s $100–$160 in lost revenue for the evening—not including the cost of glassware, staff time, or the impact of slower table turnover.

High corkage fees also come with risks. A $75 corkage fee in a casual or mid-range restaurant can feel excessive, particularly if the restaurant’s own wines are priced affordably. Guests may view the fee as a deterrent rather than a policy, pushing them to dine elsewhere next time.

The sweet spot lies in matching your corkage fee to your concept and wine list. For example:

• If your lowest-priced wine is $45, a corkage fee of $25–$30 balances hospitality with revenue protection.
• For higher-end venues with premium wine service, fees of $50–$100 are more acceptable, especially when the in-house wine list starts at $80+.
• In a casual restaurant where wine isn’t central, a nominal fee of $10–$15 may suffice.

Used thoughtfully, corkage can elevate the experience for guests without eroding profitability—but it must be aligned with your pricing model, brand, and service standards.

Evaluating the Impact on Sales and Turnover

Restaurants charge corkage fees partly to make up for lost alcohol sales. But corkage also affects the overall flow of service. A table that brings their own bottle might linger longer, resulting in slower table turnover, especially in restaurants with limited seating.

Conversely, guests who are allowed to bring their own wine might also order more food, feeling more relaxed and celebratory. Tracking these patterns can help you determine whether your corkage policy supports or hinders your revenue goals.

Practical Tips for Implementing a Corkage Fee Policy

1. Set a Fee That Reflects Your Value
   Consider your average wine price, labor costs, and brand positioning. Charging $25 to $35 for corkage is common in many restaurants with mid-range to upscale offerings.
2. Limit the Number of Bottles
   Restricting to one or two bottles per table helps maintain control without alienating guests.
3. Train Staff to Handle Corkage Questions
   Empower your team with clear scripts and policy knowledge so they can handle inquiries without confusion.
4. Create a Wine-Friendly Experience
   Provide appropriate glassware, timely service, and a seamless process. Poor wine service undermines the perceived value of the fee.
5. Monitor Feedback and Adjust
   Regularly assess how guests respond to your policy and whether it impacts sales or satisfaction.

The Bottom Line

Corkage fees are more than just a line item—they signal how your restaurant balances hospitality with revenue and flexibility with structure. Whether you implement a corkage fee to protect your wine sales or allow BYOB as a guest-friendly option, the success of that policy hinges on one thing: execution.

And a big part of getting it right is training your staff.

No matter how well-crafted your corkage policy is, it falls apart if your team can’t communicate it clearly or handle situations consistently. Hosts must explain it with confidence. Servers need to know when a bottle qualifies for waived fees. Managers should be ready to handle edge cases with professionalism. That kind of consistency doesn’t happen by accident—it comes from training.

Enhance Your Restaurant Training with KNOW’s LMS

KNOW’s Learning Management System (LMS) helps streamline employee training and improve overall restaurant operations. From onboarding to ongoing learning, it ensures your team is well-prepared and consistent in delivering great service.

1. Automated Onboarding – Quickly onboard new hires with role-specific learning journeys. Track progress and ensure everyone starts strong.
2. Bite-Sized Training Modules – Deliver engaging, mobile-friendly lessons using videos, images, and structured courses that fit into any schedule.
3. Interactive Assessments – Reinforce knowledge with quizzes, hotspots, and scenario-based exercises. Customize attempts and time limits.
4. Powerful Analytics – Monitor completion rates and performance. Use insights to refine training and close skill gaps.
5. Central Knowledge Hub – Digitize SOPs, HR policies, and more into searchable, organized guides accessible anytime.
6. Multilingual Support – Make training inclusive by offering content in your team’s preferred languages.

Experience KNOW Today

Ready to empower your team with the right training solutions? Find out how KNOW’s mobile-first LMS can transform your business with automated onboarding, engaging courses, and comprehensive analytics—all in one intuitive platform.

Other Features of KNOW Beyond Training

KNOW goes beyond training to support day-to-day restaurant operations with easy-to-use tools designed for busy teams.

1. Digital Checklists – Manage opening, closing, cleaning, and prep tasks with real-time tracking and photo proof.
2. Team Communication – Send announcements, shift updates, and alerts directly to staff phones—no missed memos.
3. Task Assignments – Assign and track tasks by person or role with reminders and deadlines.
4. Document Storage – Store SOPs, HR forms, and service guides in one organized, accessible place.
5. Digital Forms – Replace paper logs for attendance, incidents, and maintenance with mobile forms.
6. Multi-location Control – Monitor training, tasks, and compliance across all your outlets in one dashboard.

KNOW helps keep your restaurant teams aligned, efficient, and ready—every shift.

FAQs 

1. What is a corkage fee?

A corkage fee is a charge that restaurants apply when guests bring their own wine instead of ordering from the restaurant’s wine list. It covers wine service, glassware, and staff handling.

2. Why do restaurants charge corkage fees?

Restaurants charge a corkage fee to cover costs like wine service, lost wine sales, and staff labor. It also ensures fair pricing for guests who prefer to bring their own bottle.

3. How much is the average corkage fee?

The average corkage fee varies from $10 to $50 per bottle, depending on the restaurant’s corkage policy, location, and service quality. Fine dining establishments often charge more.

4. Can a guest negotiate a corkage fee?

Yes! Some restaurants waive or reduce corkage fees for guests who order wine from their beverage program, bring multiple bottles, or are part of loyalty programs.

5. How can I effectively communicate my restaurant’s corkage policy?

Ensure the corkage policy is clearly visible on your menu and website, and train your staff to explain it confidently when guests inquire. This transparency helps manage expectations and ensures guests are aware of corkage fee laws, bottle limits, and any restrictions before they decide to bring their own alcohol.