WAITERS' CORK MONEY.
PLAN TO END CUSTOM. " Away with corkage " has lately been the rallying cry of hotel and restaurant Sroprietors in London and throughout ritain. They have launched a joint campaign to abolish the system under which wine waiters draw a money commission on the old corks from the bottles of certain wines purchased by customers. Travellers from the wine merchants go round to hotels and restaurants, collect from (he waiters the corks of their firms' particulai brands of wine, and pay out the cork money The rate of pay is now from Is to 2s for champagne corks, and 6d and Is lor still wine corks. Formerly champagne corks were Bd, and . there was nothing on white and red wine corks. The idea of the cork money is simply to push the sale of particular brands.
" It is a pernicious system in every way," said Mr. R. C. Vaughan, head of the House of Lords refreshment department, and chairman of a number of large hotels. " and we mean to stop it. There is a suggestion that the chief hotels and restaurants should only stock tho wines from merchants who refuse to pay cork money."
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21130, 12 March 1932, Page 3 (Supplement)
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196WAITERS' CORK MONEY. New Zealand Herald, Volume LXIX, Issue 21130, 12 March 1932, Page 3 (Supplement)
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