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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.

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.

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.

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.

Sometimes buying off the wine list is worth it, even considering the markup. Two big reasons for me: Often times I don't know what I want to eat before I get to the restaurant, and of course I'd want a wine to match, so bringing my own wine is not awlays sensible for me. Secondly, there is the possibility you may have a corked wine on your hands. If you bought from the restaurant, you can get a replacement, no worries, no additional cost to you, but if you brought your own, you'd have paid corkage for a wine you're not going to enjoy. Or if you wanted to enjoy something you'd have to buy off their list anyway.
Many restaurants have pride in their wine lists and really take care and effort in storing properly and serving in proper glassware. I would never think of bringing a $15 wine to any of these establishments. These restaurants want to pamper you, so let yourself enjoy the experience instead of trying to save a few bucks.

treducks, we've also left the rest of the bottle when we don't finish it (frequent occurrence) for the server. And I know of others who have offered tastes of the wine--particularly when it's an old and/or rare bottle. This is a great practice. My wine is usually fairly ordinary!