If this place is not focused on wine service, you might want to be prepared for an adventure in cork extraction on a 3L. A single corkscrew is likely to be problematic if the bottle opening is larger than on a 750mL or magnum. My experience with Burgundy-style bottles is that use of two corkscrews in tandem is very effective. Drill one in off center, straight down; the second come from the opposite side at an angle so that you entangle the worms. Get both as far into the cork as possible, then grip both handles and pull straight up. I was 4/4 last weekend at IPNC Salmon Bake with this technique and an accomplice. One of us held the bottle while the other worked the pulling aspect. None of what we opened was older than 25 years.
Cheers,
fred