The so-called corkage fee is to eat in the restaurant, if you bring your own alcohol, to charge another fee

The so-called "corkage fee" no matter how to justify, but is to limit the customer to bring their own means of alcohol. And customers bring their own alcohol is only because of the hotel alcohol prices are ridiculously high. Alcohol is not the hotel's products, restaurants but pour a hand, the price is at least doubled. No wonder eighty percent of the restaurant are refused to bring their own alcohol, no wonder the Sichuan Province catering industry to create the output value of alcohol accounted for about 30%.

The so-called real corkage fee. Is the liquor producers, in order to stimulate the sales volume of the plant's liquor to the hotel's service personnel of an incentive mechanism. I make an analogy, a bottle of red stone beam beer on the market to buy 2.5 a bottle, in the hotel to buy 5-6 yuan a bottle, but this does not include corkage fees. A waiter in charge of their own box or hall in the guests consumed how much alcohol, he can collect the bottle cap or logo and then save their own. After a certain period of time, a week or a month, the producer of each drink will come to the restaurant or a designated place to collect the bottle caps or labels. Then according to the manufacturer's price -----5 gross to 10 yuan to collect these caps and trademarks, and then give the money to the waiter, during the period and the hotel is not at all related, that is to say, the so-called corkage fee is in fact a kind of liquor merchants to the catering industry service personnel incentive mechanism. The hotel is not profitable.

This corkage fee can be in the end how much each waiter? We know that the salary of an ordinary restaurant waiter is 500---800 this price range, obviously want to this wage to recruit a sufficient number of service personnel is very difficult. But why is it that there is no shortage of waiters in the restaurant industry? Is because there is the existence of the corkage fee, as far as I know a better business hotel each waiter to get the price of the corkage fee and wages are basically the same, that is to say, a restaurant business is good then a waiter plus corkage fee is to get 2 cents of labor. This is a kind of behavior to stimulate the waiter. But the hotel itself is not involved in the collection of corkage fee

So the waiter charge corkage fee is how to calculate. There are two types. The first is according to each waiter in a certain period of time to promote the number of individual drinks, and then promote the corkage fee of the drinks are their own. This does not include the food runner and bar staff. The second kind is the hotel a month *** do how much corkage. Then everyone shares equally, which may include the food runner and the bar staff. That is to say, everyone is **** profit. The hotel itself has no profit to take.

So is it reasonable for a restaurant to charge a corkage fee for guests who bring their own drinks? I personally think it is very reasonable. While there is a huge profit to be made on liquor, this profit does not include corkage fees. The corkage fee is just an incentive that the liquor vendors give to the hotel staff.

We all know that going to a restaurant to eat in fact the real meal is not eaten much. Can point on the 700 dollars of food that has been the table can not put, but often consumption is still very high, which is the price of alcohol in the middle. A bottle of ordinary beer will be 6 dollars, just drink 10 bottles of that is 60 dollars, which is not to say that the red wine, white wine, that is even more harmful. Often a meal down, drinks and food prices itself is not much difference. This is the source of the hotel's profits, a table of food is generally able to play 40 percent of the profits. A table of drinks can indeed play 50 percent of the profits. That said, if we bring our own drinks to the hotel, then the hotel must be in the drink profit this item is a very big loss. Then it will charge the so-called "corkage fee" is actually a kind of profit loss compensation behavior. But this compensation behavior I think is within the acceptable range. Generally speaking, the so-called "corkage fee" charged by restaurants to customers who bring their own drinks is not so exaggerated, usually between 10 to 30 dollars. Not much. Think about it, do we go to a restaurant and drink 30 bucks worth of drinks? It's a lot more. So you don't have to count the dollars, you're still making money. And there's nothing in the system that says you can't charge it. It's just that restaurants get paid under the guise of a corkage fee. To be more precise, it can only be called "loss of liquor" real "corkage fee" that is not spread to the head of the hotel.

Below I'll talk about some of the unspoken rules between liquor vendors and restaurants, and let you know what's really going on.

This is not the case in every restaurant, but it does exist, and many. I do not know if you have found, sometimes go to a restaurant to consume alcohol, such as beer, milk, wine, etc. are only a brand! Why is this? Could it be that the owner of the restaurant has a "funny brain"? Of course not, this is because a brand of liquor merchants to the hotel to buy out the right to sell this kind of liquor. For example!!! Let's say a liquor factory pays tens to hundreds of thousands of dollars to a hotel and then buys out the right to sell liquor to that hotel. That is to say that this hotel you can not drink other white wine, only one kind only. And liquor is really profitable. It's usually doubled. The fact is, we all feel that the black.

In fact, the real consumer benefits, not to cancel the "corkage fee" but in the catering industry to formulate the rules of the line, the provisions of the hotel liquor sales can not exceed the factory price of thirty percent or less. That way we consumers can really get the benefits.

And those so-called bullshit "experts" said the so-called "corkage fee" that is absolutely and profiteering has nothing to do. On the contrary, I think the real "corkage fee" is a good incentive mechanism. It's a good incentive for more people in the food service industry. They are all working people from poor places, if the abolition of the real corkage fee is a big blow to them. And it will certainly cause the loss of service personnel in the catering industry .... In fact, to put it bluntly, those so-and-so experts do not know what the real "corkage" fee. They are some of the eaten nothing to do only to some of the momentary social phenomenon to comment on the nonsense only!