Quote:
Originally Posted by berettafan
i don't believe for a second the restaurant needs $10-$20 to cover the use and cleaning of the glassware and the waiter/waitress isn't getting paid a dime more to screw up the cork vs. getting me a water.
|
Think of it this way...
ANY service oriented business must establish a certain "per sale" income level. You base your finances on the fact that each sale will bring in $XYZ. The restauraunt puts a bottle of wine in that expected income breakdown (assuming it's the type where a bottle of wine is an expected part of the meal).
Now, you as the customer remove that $50 ($100, $150) from the average expected sale. That throws everything off, and they now wasted their time on your table. They could have filled it with a group who bought wine...takes the same time and effort, brings in more revenue. They must add a corkage fee, to keep their per-sale margin stable and strong.
Also, the poor waiter gets stuck on a smaller tip from a smaller bill for the same work. Most people are not nice, and will not add a good tip extra for things like that.