At Sonora, we’re committed to offering a high-quality, garden-to-table dining experience inspired by the vibrant traditions of Mexican cuisine. We’re also committed to fairness, sustainability, and transparency — not just in the way we source our ingredients, but in the way we run our business.
So let’s talk about the weekend surcharge.
What is a weekend surcharge?
A weekend surcharge is a small additional fee — typically around 10% — added to bills on Saturdays and Sundays. At Sonora, this is clearly noted on our menus and communicated by our team, in line with ACCC guidelines.
Why do we have a surcharge on weekends?
Weekends are a peak time in hospitality, and under Australian law, staff receive higher penalty rates for working on Saturdays and Sundays. These rates reflect the fact that our team is working when many others are off enjoying their weekend. Rather than cutting corners on service or staff numbers, we apply a modest surcharge to help cover these extra costs.
This allows us to:
- Pay our team fairly and legally (learn more about Hospitality Industry Award rates)
- Retain experienced staff who love what they do
- Maintain the quality of food and service our guests expect
Isn’t a surcharge unfair to customers?
We understand that no one loves extra fees. That’s why we keep it small, communicate it clearly, and apply it only when necessary. Ultimately, we believe most of our guests value fairness and are happy to support a system that treats hospitality workers with respect.
Why not just raise prices?
We could, but that would mean charging everyone more, every day. A small, targeted surcharge allows us to keep our weekday prices lower for guests dining during off-peak times, while still keeping our business sustainable.
A final word
Dining out on a weekend means enjoying top-tier ingredients, warm hospitality, and the buzz of a busy service — all made possible by a dedicated team working behind the scenes. The surcharge helps make that possible, and we’re grateful for your support.
If you ever have questions about our policies or practices, we’re always happy to chat. You can reach us via our contact page.
Warmly,
Roy McVeigh
Owner & Chef
Sonora Potts Point
