corkage, charge customarily levied in a restaurant for each bottle of wine brought in and consumed on the premises rather than bought from the restaurant’s own selection (although see also byo). The term is derived from the fact that the number of corks pulled represents the number of bottles consumed. There is considerable variation in the amount charged, and the grace with which the practice is accepted.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
