Your Account  |  Login
Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Corkage Fees and BYOB – Part 2

Mary Davidek
 
March 6, 2013 | Food & Wine | Mary Davidek

Corkage Fees and BYOB – Part 2

In the last submission I covered the basics of getting your wine to the restaurant.  Now, for the dedicated corkage seekers……..let’s continue.


Take care of the waitstaff.  Many experienced servers see a bottle carried in and mark you as a diner who is…….well……thrifty.  I prefer to call it savvy.  And when addressing the monetary side of it, I usually MYOB but regarding BYOB; I can’t hold back.  If service warrants a generous gratuity, include an additional percentage for the server to off-set their loss of a potential wine sale.  I usually include an extra 5%.  In a more intimate dining setting I offer the server, or chef, or other interested staff a small sample of the wine.  If you frequent a particular restaurant, develop a rapport with your favorite server.  A big bonus, many times the published corkage fee disappears.


When possible I patronize restaurants with lenient BYOB practices or those that do not charge corkage…..EVER!  Be on the lookout for specials or promotions.  One of our favorite Napa spots offers “No Corkage Mondays”.  Some wineries have partnered with local restaurants who offer complimentary corkage if you bring in a bottle purchased at the referring winery.  Castello di Amorosa has a list of at least 20 restaurants in the valley that are happy to open a bottle of Castle wine at no charge.  And kudos to Restaurant Cuvée in Napa and Farmstead in St. Helena, CA; a small corkage fee is charged and donated to charity.  Bravo!


Become active on sites like Yelp and Trip Advisor to give feedback and accolades.  Wine forums are also a great place to turn.  Check out WineSpectator.com, VinoCellar.com and RobertParker.com; you will find lively and well-informed participants as well as updated BYOB info.


As previously mentioned, there has never been a better time to dine out with wine as more restaurants and chefs are embracing BYOB diners.  States that had prohibited BYOB in the past are now loosening laws and restrictions.  Establishments that at one time discouraged corkage enthusiasts are now recognizing the valuable business this clientele provides.


Happy dining –


Cheers!
Mary Davidek C.S., C.S.W

Comments

Add A Blog Comment
E-Mail me when someone comments on this post

Leave this field blank:

Enter your email below to receive our newsletter

Blog

Latest from the Blog

Read the Blog