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Cover charges in Vienna: Between enjoyment and displeasure of the guests
The cover charge is causing debate in Vienna's upscale restaurants. Is it a sign of quality or an unfair additional cost? Find out more about this controversial practice!
Cover charges in Vienna: Between enjoyment and displeasure of the guests
In Vienna's diverse dining scene, one topic is currently causing lively discussions: the cover charge, also known as the “couvert”. This practice is increasingly seen in more expensive downtown restaurants, where diners are discovering up to five euros per person for service and special add-ons on the bill. While these fees are listed on menus, they still cause confusion and resentment among visitors, as shown by numerous listings on platforms such as TripAdvisor and Google.
Mario Pulker, who is responsible for gastronomy at the Austrian Economic Chamber (WKO), promises that these fees will mainly be charged by upscale restaurants from the approximately 6,000 members. But the question remains: Do guests really understand what they are paying for? Many people feel surprised or even taken advantage of when additional costs are added to the bill that are not immediately perceived as justified.
The views of the restaurateurs
Erich Fiala, who opened his new restaurant “Kendang” on Webgasse, has also introduced cover charges. His thinking behind it was to give guests the first impression of a culinary experience. For example, the place setting includes a carafe of water, vegan chips and homemade sambal, and he charges €2 per adult for this. According to him, this measure has been well received by guests.
Tradition and modern challenges
The cover charges are particularly common in more expensive restaurants, as Erwin Scheiflinger, vice president of the Vienna Economic Chamber of Gastronomy and owner of the traditional restaurant “Bastei Beisl”, points out. Here you will be charged around five euros for bread and spreads. Nevertheless, many restaurateurs waive such fees in their everyday business, but use them on special occasions because simple additional services can no longer be offered free of charge.
Acceptance of these fees varies widely - some guests are willing to pay for the quality and ambience provided, while others are willing to forego surcharges for simpler dishes. Such fees are common practice in many other European countries, but their application in Vienna, especially in less upscale establishments, remains controversial. Scheiflinger summarizes: “Anyone who values exquisite table design is willing to pay the additional costs.”
It remains to be seen how opinions about these fees will develop and whether Viennese restaurants can find new ways to offer guests a transparent price-performance ratio. The discussion about cover charges is by no means over, but could continue to be a topic of conversation in the coming months and years, especially as part of the changing gastronomic culture in the capital. Further details on this topic can be found in a detailed report www.kosmo.at.