Singapore Restaurant Corkage Fee Guide: Market Range & GST Rules
Table-side disputes over BYOB rules and unexpected bill totals can frustrate guests and slow service. Set clear corkage terms, decide when to accept customer-brought alcohol, and use this guide to make the policy and bill easier for staff and diners to understand.
02 Oct 2026
Eats365
Contents
What corkage fee should restaurants charge?
A corkage fee is a charge for customer-brought alcohol that can cover glassware, chilling, opening and pouring, while offsetting missed in-house beverage sales. Singapore restaurants may charge per bottle, waive fees for selected occasions or members, or decline BYOB.
Common Singapore Corkage Fee Approaches
| Restaurant type | Charging basis | Indicative observed approach | Included service |
|---|---|---|---|
| Casual or neighbourhood restaurant | Per bottle | A fixed restaurant-set fee; promotional free corkage may apply on selected days or to members. New Ubin Seafood offers free corkage for members. | State whether wine glasses, ice bucket, chilling, opening and pouring are included; do not leave this to staff discretion. |
| Chinese restaurant or group-dining venue | Per bottle | Wah Lok offers complimentary corkage for the first five bottles per table daily, then charges S$30++ per subsequent bottle. This is a venue-specific example, not a Singapore average. | Confirm the number and type of glasses, plus whether staff chill, open and pour each bottle. |
| Fine-dining or premium venue | Per 750 ml bottle | Zafferano's standard corkage starts from S$45++ for a 750 ml bottle. This is a venue-specific example, not a market-wide rate. | Specify service standards for wine glasses, chilling, opening and pouring; state separate handling for larger formats. |
| High-touch tasting-menu service | Per person ("per stem") | Charge per guest using the restaurant's glassware rather than per bottle when guests bring multiple bottles or share pours. Set the fee against the service required. | Define the number of stems included per guest and whether an ice bucket or chilling is available. |
Use per-bottle charging when guests bring standard wine bottles; use per-stem charging only when the service model and glassware allocation justify it. Display the fee with any "++" treatment clearly on the menu and reservation channel.
When should restaurants allow BYOB?
Restaurants should allow BYOB when it fits their concept and staff can serve customer-brought alcohol safely: while building a beverage programme, for special-occasion dining, or where licensing conditions permit it. BYOB is a commercial and operational choice, not an automatic replacement for an in-house drinks programme.
| Potential benefits | Trade-offs to plan for |
|---|---|
| Restaurants without alcohol service: Allowing guests to bring wine or champagne may make the meal more appealing, subject to applicable liquor-licensing conditions. | Lost beverage sales: A restaurant corkage fee may recover part of the service cost, but it does not replace margins from in-house drinks. |
| Venues developing a drinks list: BYOB can give operators time to curate their beverage programme without carrying as much early inventory risk. | More front-of-house work: Staff need to handle bottles, provide suitable glassware, chill beverages where offered, and monitor responsible consumption. |
| Special-occasion restaurants: Guests may value bringing a sentimental anniversary champagne or cellar bottle. | Slower table turnover: Guests may stay longer over their own bottles, particularly during peak periods. |
| Clear market positioning: A stated BYOB option can differentiate a venue for diners who value bottle choice. | Policy disputes: Unclear rules on permitted beverages, bottle limits or charges can create awkward conversations at the table. |
Before accepting customer-brought alcohol, verify that it is allowed under your applicable liquor-licensing conditions.
How should BYOB policies work?
A Singapore BYOB policy should state what diners may bring, the restaurant corkage fee basis, bottle limit, service provided and refusal rules before arrival. Publish the same terms on menus, reservation confirmations and front-of-house briefings so guests and staff know what to expect when a bottle reaches the table.
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Acceptable bottles: Specify permitted beverage types and sizes, such as wine and champagne up to 750 ml; state whether spirits, beer, magnums or opened bottles are excluded.
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Charge and limit: State the fee amount as [S$__], specify whether ++ applies, and name the charging unit: per bottle or per person. Set the maximum as [__] bottles per table. Require guests to confirm BYOB when reserving.
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Included service: Define whether the fee includes wine glasses, an ice bucket, chilling, opening and pouring. Apply the same glassware and chilling standard at every table.
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Table procedure: Staff count and log customer bottles on arrival, confirm the corkage charge before opening, and record any unopened bottles taken away.
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Responsible service: Staff may refuse service for intoxication, unsafe behaviour, prohibited beverages or bottles that do not meet the policy.
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Optional promotions: Offer complimentary corkage only on selected off-peak days, or waive it when diners buy a bottle from the in-house wine list.
How should corkage appear on bills?
A GST-registered Singapore restaurant should show corkage as a separate, pre-disclosed charge on every bill. Transparent itemization helps managers prevent guest disputes and billing confusion. If the restaurant applies a service charge, add it to the food-and-beverage and corkage subtotal first, then calculate 9% GST on that service-inclusive amount, as explained in this Eats365 guide to Singapore service-charge and GST calculations.
To reduce disputes, managers should disclose the fee before ordering and make sure POS settings and receipts show corkage separately. Use the following controls as practical setup and checkout checks:
| Billing control | What to configure or show |
|---|---|
| Before ordering | State the corkage fee and whether menu prices are subject to service charge and GST in the menu, reservation confirmation and ordering channel. |
| POS charge | Record corkage separately from food and beverages; apply it only to dine-in orders where the policy permits. |
| Receipt lines | Show Food and beverages, Corkage fee, Service charge, GST, and Total payable as separate lines. |
| Calculation order | Example: S$100 food + S$30 corkage = S$130; 10% service charge = S$13; 9% GST applies to S$143. |
| System check | Test one BYOB dine-in bill after every pricing or tax change. |
Worked example: With S$100 in food, S$30 corkage, a 10% service charge and 9% GST:
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Food and corkage subtotal: S$100 + S$30 = S$130.
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Service charge: 10% of S$130 = S$13.
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Subtotal after service charge: S$130 + S$13 = S$143.
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GST: 9% of S$143 = S$12.87.
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Total payable: S$143 + S$12.87 = S$155.87.
To help prevent manual billing errors, configure corkage as a separate, identifiable charge, apply the appropriate service-charge and GST sequence, and test a sample receipt before payment and after pricing or tax changes. As one optional POS resource, Eats365 POS offers configurable restaurant settings and item-based bill splitting; check with the provider whether its setup meets your corkage and receipt requirements.
FAQs about BYOB in Singapore
Q: How should a restaurant set its corkage fee?
Choose a charging basis that matches the service provided, such as per bottle or per person. State what the fee includes and disclose any "++" charges in advance.
Q: What should a BYOB policy include?
Specify permitted bottles, the corkage amount and charging unit, bottle limit, included service, reservation requirements and circumstances in which staff may refuse service.
Q: Should corkage be shown separately on the bill?
Showing corkage as a separate, pre-disclosed line helps guests understand the charge and gives staff a clearer way to check the bill.
Q: How is GST calculated when a service charge applies?
For a GST-registered restaurant applying a service charge, the example in this guide adds the service charge to the food-and-corkage subtotal before calculating GST. Confirm the applicable tax treatment for your business.
Q: Can a restaurant refuse customer-brought alcohol?
A restaurant can state limits and refusal rules in its policy. Before accepting customer-brought alcohol, operators should verify that it is allowed under their applicable liquor-licensing conditions.
