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Serious Grape: Embracing Corkage Fees
As a restaurant manager (who writes the wine list), I don't have a problem with our corkage fee ($10) or people brining in wine. We have won awards in the past for our lists but found them directed to the 5% of the wine drinking crowd that actually know wine. Our lists are now directed at the 95% of the market that wants wine that is good and affordable. In doing so our wine sales have greatly imporved, but we also do not have the breadth of selection that some people may like. Knowing this, if you bring in a bottle that is not on our list, and or special to you, I am happy for you. The only time I have any issues is when people call and ask about corkage fees, then show up with to magnums of yellow tail (which we do not have on the list), and think that this is okay. Fortunatley this is less often than more.
The mar up of bottle costs needs to be addressed. all beverage used to be a major source of profits in restaurants, but as all prices have gone up, the mark up on beverage is now just supplanting the profit lost in other areas. When all things are said and done, the margins on most restaurants are very thin. If we price one thing less, another generally needs to be raised. Focus on the entire bill and less on the costs of one section of the menu. If you spent $65 fo two people, did you get the appropriate value for the dollar spent? Support those restaurants.
Serious Grape: Embracing Corkage Fees
"But why not charge more for the food? Why not charge a cover?"
ok that is hilarious and as a result makes the rest of your post seem ridiculous.
Kilbeggan, I am with you point by point!
Serious Grape: Embracing Corkage Fees
Kilbeggan, I don't think we need to get personal about this, do you? I don't really think I deserve being called ignorant and cheap. Also, I would like to point out that I covered 2 of your 3 pointers in my post--and disagree with the 3rd at least in part.
What I object to--and am now refusing to pay for--is the astronomical markup on bad wine. There is something wrong with us as a culture when we assume that it's ok to mark up wine from $7.50 wholesale a bottle/$10-$15 retail to $30-$45 on a wine list. That's not the markup on my steak, or my potatoes, or anything else I put in my mouth.
I don't object to helping restaurant owners pay their rent, and eat out several times every week. But why not charge more for the food? Why not charge a cover? Why is it that you park this cost in wine? Why do Americans feel they are entitled to cheap food??
I'll tell you why--because restaurant owners park their hidden costs in the wine lists and most Americans don't know enough and are too intimidated to say enough is enough, this wine is not worth $45.
So, I don't usually drink wine in restaurants. I drink water. And when I want to drink wine I stay at home, which keeps money out of restaurant accounts. I reached a compromise. I am eating out more and bringing my own wine. Is it less work for me? Yes. Is it more expensive than eating in? Yes. But in this economy, I'd like restaurants stay open so I'm trying to do my part.
I just don't like getting ripped off while doing it. And every restaurant owner charging $35 for a bottle of wine they paid $7.50 for wholesale is doing just that. As a wine drinker, I'm tired of subsidizing the guy's dinner sitting next to me. And I don't think I'm alone.
Serious Grape: Embracing Corkage Fees
Deb, I'd say your feelings of being "ripped off" stems from an overdeveloped sense of entitlement. The markup you talk about pays the restaurant's rent, giving you a place to eat and providing storage for the wine; it covers labor- both the people who serve you the wine and the people who select the wines that go on the list; it pays for the frequently-broken glassware you drink out of; the chairs you sit in and the tables you sit at; essentially, all of the things you leave your house for are possible because of the fact that it costs more to eat and drink in a restaurant than it does at home.
There's nothing wrong with bringing a special bottle of wine to a special occasion in a restaurant. But regularly bringing what you call "ordinary wine" because you're cheap and you're too ignorant to realize that restaurants aren't just the same as your house with the exception of it being less work for you? Maybe you should start bringing your own appetizers as well. Maybe you should start bringing your own appetizers, too. I don't know, those calamari seem overpriced to me. You know, I think I'm going to start taking my own oil to the garage where I get my car serviced.
For those of you who want to bring your own wine, here are some pointers:
- This should be reserved for special wines on special occasions. Make sure the restaurant doesn't have the wine you want to drink on their list. Bringing a bottle that they already have is considered extremely rude by people with manners. And classless by people with class.
- Be generous with servers who are generous with you. By which I mean, you aren't expected to tip on what the restaurant would have charged for the bottle, but if the waiter gives you good service, consider the fact that you would've spent more money had you ordered off the list and throw a little extra in. Also, servers are, frequently, people who are interested in wine. If you aren't, say, trying to split a 750 ml bottle seven ways, they may very well be interested in a little taste of what you brought, and even in hearing what you like about it. That said, if the server grumbles when you show him your bottle of wine, he doesn't really want your tip all that badly, anyway.
- If you're planning on regularly bringing your own wine, and if your logic is that, from the restaurant's point of view at least you're coming in to eat, you should be spending enough money- or at least coming in when it's slow enough- to make it worth it the cost of the table.
Serious Grape: Embracing Corkage Fees
I'll throw in some support for restaurants. As an earlier comment pointed out, margins are very thin and booze is one of the few reliably profitable items. While I agree that some eateries charge way too much for uninspiring selections, I've also discovered lots of great wines while eating out. I don't begrudge the mark-up as part of an overall experience dining out.
I'd also encourage generosity when your server takes good care of you and the wine you brought.
Serious Grape: Embracing Corkage Fees
While I think this has been touched on, the corkage fee not only covers the loss from selling an in-house bottle, but also covers the cost of the glassware, the staff serving the wine, the staff cleaning up after the wine has been poured, etc. While I agree that a $40 corkage fee is out of line, $5 - $15 is not [especially if they've got Riedel on the table]. And this might seem an extreme analogy, but I've heard a couple of chef/owners compare BYOW to bringing in your own rib-eye and expecting a discount on the prepared meal.
At the same time, a taste of an extraordinary wine [I still dream of the '61 Lafite Rothschild a regular shared with me] goes a long way - and if you can, be sure to send some back to the chef!
Serious Grape: Embracing Corkage Fees
Most places that have corkage will also allow you to bring beer. As most restaurants that have solid wine lists are sadly lacking an equal quality beer list, my friends and I often take our own beer. The fees are the same as wine, and we have opportunity to educate the restaurant on the wonderful complex world of beer. As always, don't bring something they serve and tip as if you bought from restaurant.
Serious Grape: Embracing Corkage Fees
Re: to Peony
It's certainly not illegal in NYC. Some restaurants (mostly upscale) don't allow it but that's just the policy of the individual establishment, not the district, city nor state.
I can't say the same about our neighbors to the north, however. Last time I was in Whistler, my party and I were told it is illegal to BYO wine in British Columbia. Lame...
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As a restaurant manager (who writes the wine list), I don't have a problem with our corkage fee ($10) or people brining in wine. We have won awards in the past for our lists but found them directed to the 5% of the wine drinking crowd that actually know wine. Our lists are now directed at the 95% of the market that wants wine that is good and affordable. In doing so our wine sales have greatly imporved, but we also do not have the breadth of selection that some people may like. Knowing this, if you bring in a bottle that is not on our list, and or special to you, I am happy for you. The only time I have any issues is when people call and ask about corkage fees, then show up with to magnums of yellow tail (which we do not have on the list), and think that this is okay. Fortunatley this is less often than more.
The mar up of bottle costs needs to be addressed. all beverage used to be a major source of profits in restaurants, but as all prices have gone up, the mark up on beverage is now just supplanting the profit lost in other areas. When all things are said and done, the margins on most restaurants are very thin. If we price one thing less, another generally needs to be raised. Focus on the entire bill and less on the costs of one section of the menu. If you spent $65 fo two people, did you get the appropriate value for the dollar spent? Support those restaurants.