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I was so pleased to run across ChiefWino's blog post about corkage fees and proper etiquette regarding bringing your own bottle of wine to restaurants, that I reached out to him and asked if we could share his article on our website.  I of course could write it myself; but he was completely thorough, accurate, and at times blunt... honestly, I couldn't have worded the piece better myself.

Observing etiquette is a crucial factor not only in restaurants, but in life. If you don't know who Emily Post is you might as well have your head in a bucket.  This is a very important subject for everyone who dines out to observe. 

Furthermore, this topic is near and dear to my heart after what seems like eons of serving at fine-dining establishments. My experience compels me to add one final thought pertaining to topic # 5 in ChiefWino's article:

 

It is often appropriate to share a taste with your server as well if you feel  that they may benefit from tasting your special wine. Most restaurants offering up the caliber that would call for bringing in a special bottle, (especially restaurants with a sommelier,) staff professionals who know a lot about wine.  My former restaurant required wine tasting's weekly to keep up on the 700+ bottle list, and the serving staff was all hot on collecting... in fact, I am still hoarding one of my first major wine purchases (I was 21): my beloved '87 Leonetti Reserve Cab. The point is, your server may not wear a sommelier jacket, but probably could both keep up with you in serious wine discussions and benefit hugely from trying a new vintage or varietal.

- Stefanie Payne   |   Executive Editor at Oenologist.com  

To Cork or Not to Cork

by ChiefWino | January 02, 2009

Ah, yes...time for a quick discussion on corkage fees, i.e. the fee charged by a restaurant for bringing a bottle of wine to the meal.

In these uncertain economic times, the idea of bringing your own wine to circumvent paying high restaurant prices might seem like a good plan; however, a few points of etiquette should be followed.

Corkage fees can range anywhere from $10-50 per bottle and most restaurants have a maximum bottle limit of 2-750ml bottles per table (A magnum size bottle is normally considered 2 bottles). The fee is charged to cover wine service (not gratuity), wine glass breakage, glass washing and some of the lost revenue from not selling a bottle off the restaurant's wine list. Remember that restaurants are in the business to turn a profit and beverage sales are a major component of the equation.

Note that BYOB is not always available in some states due to varying liquor laws.

Chiefwino's Corkage Tips:

1. Always call the restaurant in advance and inquire about corkage. Also, check the restaurant's website to see if the wine you would like to bring is available on the list. NEVER bring a wine that is already on the list as many restaurants will not serve it.

2. Do not bring an inexpensive bottle of wine or bottles that are very common on grocery store shelves. The idea behind corkage is to allow you to bring a special bottle, perhaps an old vintage wine you have been saving for a special occasion or something very unusual. If you do bring an old vintage, you are absolutely entitled to having the wine decanted and the use of the restaurant's finest stemware.