liquor regulations in the summer of 2012. A restaurant can charge any amount they want or chose not to offer corkage as well. They must be the ones to open and serve the bottle and you can take any remaining wine home should it not be consumed ( make sure it’s in the trunk or very back of your vehicle when you leave). I think that corkage could be a powerful tool for restaurants but it is underutilized. Restaurants see this concept of corkage as diminishing their opportunity for profit. I see it as a way to increase sales and even out your business through the entire week.
- How about free or discounted corkage on slow nights? Monday or Tuesdays. ( see below )
- Maybe busy nights they could ask you to buy a bottle off the list and the second bottle could have a corkage charge applied.
- How about corkage for slow lunch days and early reservations (before 6pm)?
- Earls in Victoria $25
- Pidgin Restaurant Sunday and Monday $1
- Nuba in Kitsilano Monday and Tuesday free!
- Wild Fig in Coquitlam $15