Apr 8th 2006 10:33PM As a fellow restaurateur albeit in a place far far away (Melbourne Australia), I would like to respond to Michael's comment.
Michael, I suggest you consider that essentially we are in the same business as airlines; that is filling seats. Until the seat is occupied we have a cost center. Once occupied we have potential profit. The key to corkage is to manage it to work for the customer and you; make it available on certain nights only, use it as a promotional tool, make it part of a "wine friendly" program etc. But most of all, if you are going to do it at all, do it with grace, hospitality and generosity. An "open arms" policy will set you apart from your competitors.