Dealing with Corkage Fees
I completely forgot to post this article, but at least it’s timeless advice: dealing with corkage fees. As most everyone knows, wine in restaurants is marked up greatly, lining the pockets of the owners. In some ways, I don’t blame them considering the failure rate of restaurants, but it’s still painful to pay as much for a glass as you would normally pay for a bottle at retail.
One “solution” is to bring your own wine, but then, you must deal with corkage fees. Some good advice includes checking the restaurant’s wine list first, calling beforehand, negotiating the fee (especially if you’re a regular customer), and even bribing the sommelier with a taste of the wine. After all, this is what they live for, right?
