A diner has vented her frustration after a restaurant revealed it would charge her guests $10-per-head to bring their own cake to a birthday dinner.
Jules Rangiheuea, from Perth, was getting ready to enjoy a night out at a restaurant in Sydney when she was told her table would be charged a cakeage fee so a waiter could cut and plate up the dessert.
WATCH THE VIDEO ABOVE: Diner’s fury over restaurant’s cakeage fee.
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“Bloody hell Sydney, since when did we start charging absolutely criminal prices to have cake at a restaurant?” Rangiheuea said.
“This is the third restaurant that I’m going to that has said it will be a $10 charge … $10 per person to eat the cake that we have bought.
“I’m so confused, especially the cost of living. Like people are only going out now to celebrate and a lot of celebrations include cake.”
Jules Rangiheuea has been left baffled after a restaurant revealed they would charge her guests $10-per-head to bring their own cake. Credit: Jules Rangiheuea
Rangiheuea said it wasn’t the first time she had been hit with a cakeage fee in Sydney.
“I feel like this is a new thing too because it only just happened to me at the start of September,” she explained.
“We actually brought a cake to (another) restaurant and they told us that we couldn’t have it unless we all wanted to pay a $5-per-head surcharge to have the cake that we brought.
“I know people are gonna say all the fridge sizing and everything — but have fridges changed since six months ago?
“Cakeage is fair but not at $10 per person.”
She added: “Do you think if we brought our own paper plates, forks and knife for the cake we could still eat it without any charge at the restaurant?”
She was told her table would be charged a cakeage fee so a waiter can cut and plate up the dessert. Credit: Jules Rangiheuea
Her video has been viewed more than 24,000 times — with many explaining why restaurants charged a cakeage fee.
“It’s the fridge sizing; it’s the cutting, the serving, the washing of plates and cutlery. $10 is excessive but I do understand a charge,” one said.
Another suggested: “Cakeage is fair and makes sense when you consider you want the staff to serve you and use the cutlery and plate which will need washing up! And napkins.”
One shared: “I’m a chef and restaurant owner. I’m 34 now and since I started my apprenticeship at 14 there has always been a cakeage fee … in fine dining restaurants. It’s basically to use the cutlery and plates — because they need to be washed, the time a chef takes to cut it and the server to serve the cake.”
Another explained: “It’s the same as if you bring a bottle of wine to a restaurant and need to pay a corkage fee.”
While one added: “Cakeage is actually pretty standard. It’s not only serving, storage etc but it’s loss of revenue for you bringing in your own. Same as corkage,”
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