Woman slams 'criminal' cakeage fee in Sydney restaurant

"I'm so confused... we are paying to bring our own cake?!" the influencer said after hearing the ridiculous price. 

An Aussie influencer has slammed a Sydney restaurant for their 'ridiculous' cakeage policy after she asked to bring her own cake to a birthday dinner. 

Jules Rangiheuea, a former Big Brother contestant, shared that she was getting ready to go to dinner at the venue when she was told that it would cost $10 per person to cut up the cake and plate it. 

"Bloody hell Sydney, since when did we start charging absolutely criminal prices to have cake at a restaurant?" Rangiheuea said in a now-viral TikTok clip.

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Image: TikTok

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"$10 per person to eat the cake that we have bought"

"I feel like this is a new thing too... I'm so confused... $10 per person to eat a cake that we have bought."

She then made the point that in the cost of living crisis, people are really only going out to restaurants to celebrate things and a lot of celebrations include cake. 

And this wasn't the first time that Rangiheuea had been confronted with hefty cakeage fees. 

"We actually brought a cake to another restaurant a few months ago and they told us that we couldn’t have it unless we all wanted to pay a $5 per head surcharge.

"I know people are gonna say all the fridge sizing and everything — but have fridges changed since six months ago?"

She concludes her rant by acknowledging that she thinks "cakeage is fair" but not $10-per-person-fair. 

She added, "Do you think if we brought our own paper plates, forks and knives for the cake we could still eat it without any charge at the restaurant?"

The caption read: "In my Karen era."

"It's the cutting, the serving, the washing up..."

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Below her video, which now has 24k views, many people addressed the reasons behind cakeage, saying it goes far beyond just fridge size. 

"It's the cutting, the serving, the washing of the plates and cutlery. $10 is excessive but I do understand a charge," one user said.

Another wrote, "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."

And a third reiterated, "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 and the time a chef takes to cut it and the waiter to serve the cake."

"It’s the same as if you bring a bottle of wine to a restaurant and need to pay a corkage fee," a different viewer explained. 

Then finally, someone noted, "It’s about the loss of revenue for you bringing in your own."

Originally published as Woman slams 'criminal' cakeage fee in Sydney restaurant