“the (declared) rules”
(of dining - and so many other thangs . . . )
change right regular depending on when the author was born.
lots to agree with, lots to question, some are just “say whot?”
“corkage” fee is long long long time recognized - especially for BYOB establishments.
“cakage fee” - definitely more new-age - but having had our 50th anniversary bash totally bombed out of existence by covid - I can relate. with pix of our wedding cake as yeah-really-not-that suggested by the establishment. . . I’d pay to bring in our own 50 year old cake . . .
plate splitting fee. . . . that’s a bit more dicey. reviewing on-line menus of eateries with 10 -14-16-32 ounce steaks - which not all too many “seniors” could eat . . .
seems somebody has overlooked the demographics of what group is a serious portion of their current audience . . .
old, retired geezers, who can/choose to eat out more often, and are in a position to shell out hundreds per meal , , , actually are not inclined to a 16 ounce steak…
BarneyGrubble
(Beethoven and Latina singer fan in Ottawa)
42
Re cakeage, I once arranged a brunch for a group where one of the people brought some special Indian sauce that they wanted served. The restaurant had me sign a waiver absolving them of any responsibility in case someone got sick from the sauce.
The split plate charge I find mildly offensive, too. At least that requires someone to portion and plate the food.
What about a server wardrobe upcharge? Toilet paper premium (> the gratis 2 squares)?
If there’s a somm involved, I don’t mind some corkage fee. But the way it’s generally practiced IME, the corkage is priced substantially above the prices of even their bottom tier of listed wines. And as if the listed wines are priced anywhere near cost!
Isn’t it always sprung? IME, you dom’t find out until you arrive, bottle in hand, or call ahead to ask. I can’t recall ever seeing a corkage notice on a website.
No it’s not “sprung”. Would you expect them to tell people in advance not to bring food too?
If they have a menu for something, it would follow that there will be some exception to someone bringing their own to the restaurant.
Corkage is neither new nor a surprise. People who take wine to restaurants know to ask. Whether it’s “worth it” or not to pay it depends on what wine they were planning to bring.
Yeah, I think that all regular charges should appear on menus and websites, i.e., be disclosed in advance. Automatic % tipping for large parties, for another instance.
