Corkage - the obvious answer...

[Alan_Zee]

@Serge Birbrair

@Scott Manlin

Dude, you have no idea who you are talking to,

Alan, the trick I taught you about offering waiter/owner a sip of the wine as it often results in waiver of corkage fee I learned from Manlin.

If I was a betting man, I’d bet on Scott in who will win food related pissing match.

His name is at
http://winereader.com" onclick="window.open(this.href);return false; for a good reason.

Serge, sorry, but you can’t take credit for that one. I have been doing that long before I knew you buddy. Many years my friend.

Plus this is not a food related “pissing match”. . It comes down to how “unique” NYC is as it relates to wine corkage. That was the original debate between Scott and myself (a.k.a. Dude). I agreed to disagree. I will spend only so much time “pissing” on a particular subject that doesn’t have much effect on my daily life. Also titles don’t impress me, regardless of who they are, or what domain name they own. It doesn’t intimidate me whatsoever. I could give a shit in all honesty. We have a difference of opinion and while I don’t agree with his, I respect his position.

[Alan_Zee]

@Serge Birbrair

Alan, no problems, I don’t need credit…which is a key difference between me and AIG

BTW, Scott doesn’t own that domain. He just being quoted there.

I’ve been to a few restaurants recommended by Scott.
(I wish I asked him BEFORE I visited Chicago) I went to two restaurants he posted AFTER I got back, by pure accident, and have perfect correlation record with him. One in New York was perfect as well.

What does it prove? Absolutely nothing.

I leave you two big boys alone,
I have Patagonia pictures to finish.

I have no doubt he has experience with restaurants and recommendations. Considering I have just been asked to add Chicago to my ever growing area of responsibility, I just might ask him myself, considering I haven’t been there in about 6 years and it was painfully obvious that the restaurants I used to frequent in Chicago are not “the same” as it was back when I frequented the area as evidenced by your experience there

[C_Grimm]

@Charlie Fu

@Todd F r e n c h

@Scott Manlin

Oh, now that is really rich… it is amazing what tourists know

You had to learn that from Manlin?

No offense to Scott, but that should be patently obvious!!! I figured that out myself and have only been drinking a few years (since my daughter was born, actually)

+5, that seems like a no brainer. Todd I know the answer why it’s so obvious to us… people in Socal are just smarter. shrug

My only comment on the ‘offering a sip’ sub-thread. I’ve heard servers say (outside of the restaurant environment) “you’re kidding, right - it’s not like I can pay bills with a sip of your wine.” Just saying.

[Jay_Carroll]

I always laugh at the lunacy that happens when the subject of corkage comes up. Bringing wine into a restaurant is not a right, but a priviledge. I enjoy bringing bottles in, and will gladly pay a corkage fee- pretty much whatever it happens to be. I am happy to live in Chicago- where most places will let you bring in wine, and for that I am grateful. Just imagine living, say in CO- where you cannot.

I like to share with the waiter/owner/manager/somm- not in an effort to get out of the fee, but because it is a generous thing to do.

[Glenn_L_e_v_i_n_e]

@Serge Birbrair

Chris, I met servers who were winos. Those servers would rather have a sip of the wine they would NEVER get a chance to sip on their own than put corkage fee in the pocket of the restaurant owner. Plus…part of the corkage fee they waive is added to their tip, some figured that out as well.
Sip and 1/2 the corkage fee is more dollars in the server’s pocket than 15% tip on corkage AND no sip.

recently here in California i have had server after server refuse wine pours from bottles i brought to restaurants. all have said it is against “policy”; perhaps another 21st century private legislation against fun.

[Jay_Carroll]

@Serge Birbrair

@Jay Carroll

Jay, I was not brought up to laugh at other people opinions, or call “lunacy” every opinion which doesn’t coincide with mine.
I don’t beleive me spending money at the establishment as a privilege
(we are not in USSR anymore)
…and I never pay happily. I collect money happily, but once again, we all have our own means of entertainment and things which make us happy.

Spending money is not the priviledge- bringing wine into a restaurant is. I was never thinking “we” were ever in the USSR.

Again it is really simple- if you don’t like the fee- don’t go to the restaurant. But all the whining about it- enough already.

[Alan_Zee]

@C. Grimm

@Charlie Fu

@Todd F r e n c h

You had to learn that from Manlin?

No offense to Scott, but that should be patently obvious!!! I figured that out myself and have only been drinking a few years (since my daughter was born, actually)

+5, that seems like a no brainer. Todd I know the answer why it’s so obvious to us… people in Socal are just smarter. shrug

My only comment on the ‘offering a sip’ sub-thread. I’ve heard servers say (outside of the restaurant environment) “you’re kidding, right - it’s not like I can pay bills with a sip of your wine.” Just saying.

The “sip” is not to replace the tip. You offer a sip out of generosity and the joy of sharing your fine wine with someone that most likely cannot afford to buy the wine you brought. Sometimes, the corkage fee magically disappears from your final bill. Sometimes it doesn’t. The tip is independent of this.

[CFu]

@C. Grimm

@Charlie Fu

@Todd F r e n c h

You had to learn that from Manlin?

No offense to Scott, but that should be patently obvious!!! I figured that out myself and have only been drinking a few years (since my daughter was born, actually)

+5, that seems like a no brainer. Todd I know the answer why it’s so obvious to us… people in Socal are just smarter. shrug

My only comment on the ‘offering a sip’ sub-thread. I’ve heard servers say (outside of the restaurant environment) “you’re kidding, right - it’s not like I can pay bills with a sip of your wine.” Just saying.

Servers don’t get the corkage fee… what they do get is the tip that replaces the corkage fee… so those servers are losing out

[Alan_Zee]

[/quote]


Servers don’t get the corkage fee… what they do get is the tip that replaces the corkage fee… so those servers are losing out[/quote]

I respectfully disagree. If a server “forgets” to add the corkage fee, I make sure to “add” something extra to the overall tip. For example: If the corkage is $25, he would get $5 extra , assuming you tipped at 20% (let’s not debate percentages…that is on another thread). If he left the $25 corkage fee off, most likely I am going to give him an extra 10-15 dollars because of it. He actually makes out ahead. I am certain, I am not the only one who thinks this way.

[Scott_Manlin]

@Alan Zee

I have no doubt he has experience with restaurants and recommendations. Considering I have just been asked to add Chicago to my ever growing area of responsibility, I just might ask him myself, considering I haven’t been there in about 6 years and it was painfully obvious that the restaurants I used to frequent in Chicago are not “the same” as it was back when I frequented the area as evidenced by your experience there

For the record, you don’t read, you respond… which explains a lot…

As for Chicago…

Chicago has two Mortons, a Ruth’s Chris, a Smith & Wollensky’s, and a Sullivan’s… you should be all set…

[Alan_Zee]

@Scott Manlin

@Alan Zee

I have no doubt he has experience with restaurants and recommendations. Considering I have just been asked to add Chicago to my ever growing area of responsibility, I just might ask him myself, considering I haven’t been there in about 6 years and it was painfully obvious that the restaurants I used to frequent in Chicago are not “the same” as it was back when I frequented the area as evidenced by your experience there

For the record, you don’t read, you respond… which explains a lot…

As for Chicago…

Chicago has two Mortons, a Ruth’s Chris, a Smith & Wollensky’s, and a Sullivan’s… you should be all set…

I read every word you had to say and I still disagree with you.You seem to just like hearing yourself talk. go ahead knock yourself out Scott. For the “record” as you would say, I recommended Chicago Chophouse and Gibson’s to Serge. His girl liked Gibson’s he did not. He also did not like Chophouse. And if you think I only go to Morton’s, S & W , etc. you have no f’en clue,“DUDE”. And to think I was trying to be somewhat nice and end this “pissing match”. I said I disagree with you, but respect your position…I can’t say that for you. You just want to keep it going, don’t you? Go ahead, I will give you the last word, I know it will make you feel better.

[Scott_Manlin]

@Alan Zee

@Scott Manlin

@Alan Zee

I have no doubt he has experience with restaurants and recommendations. Considering I have just been asked to add Chicago to my ever growing area of responsibility, I just might ask him myself, considering I haven’t been there in about 6 years and it was painfully obvious that the restaurants I used to frequent in Chicago are not “the same” as it was back when I frequented the area as evidenced by your experience there

For the record, you don’t read, you respond… which explains a lot…

As for Chicago…

Chicago has two Mortons, a Ruth’s Chris, a Smith & Wollensky’s, and a Sullivan’s… you should be all set…

I read every word you had to say and I still disagree with you.You seem to just like hearing yourself talk. go ahead knock yourself out Scott. For the “record” as you would say, I recommended Chicago Chophouse and Gibson’s to Serge. His girl liked Gibson’s he did not. He also did not like Chophouse. And if you think I only go to Morton’s, S & W , etc. you have no f’en clue,“DUDE”. And to think I was trying to be somewhat nice and end this “pissing match”. I said I disagree with you, but respect your position…I can’t say that for you. You just want to keep it going, don’t you? Go ahead, I will give you the last word, I know it will make you feel better.

Ha…you didn’t read what Serge wrote, but that didn’t stop you from getting snarky…

Take a step back dude… you are the one getting snarky, trying to make insulting comments, like tourist, etc… This issue is all in your head. Every time I make a point, you go off in a different direction, which is totally fine with me… you sure have a lot of opinions about someone you don’t know… tell me more about myself…

Gibson’s, The Chop House and Gene and Georgetti’s are all pretty bad… I never ever would send someone to any of those places unless they insisted on a classic “chicago” steakhouse place and I would attempt to talk them out of it anyways… If you don’t care about classic, PrimeHouse is probably the “best” dining and drinking experience steak-house wise in Chicago… I was ribbing you about Morton’s et al… me thinks you may not fully appreciate nuance; which is suggested by you missing the intent of that as well as you failing to grasp what I was talking about with respect to NYC restaurant wine pricing schema…

It is not a pissing contest as I have nothing to prove. When it comes to food and wine, I doubt there is very much I could learn from you…it would be great if I could, but my prior is there it wouldn’t be worth the effort to find out… enjoy

[Humberto_Dorta]

Hmmm I lived in NYC for 10 years…never paid at Del Friscos, though I would let rep pay for it, never ate at Morton’s (I have in other states), have to agree that Sparks is shit, and I did lug myself to Luggers relatively often.

[mike_pobega]

@Serge Birbrair

@Scott Manlin

When it comes to food and wine, I doubt there is very much I could learn from you…it would be great if I could, but my prior is there it wouldn’t be worth the effort to find out… enjoy

Scott, very soon Alan will be able to teach you a thing or two about food.

I am taking him boldly where I doubt very much you went before

…if, of course, he survives the trip!
http://www.wineberserkers.com/viewtopic.php?f=6&t=11690" onclick="window.open(this.href);return false;

Oh no you didn’t!

[Scott_Manlin]

@Serge Birbrair

@Scott Manlin

When it comes to food and wine, I doubt there is very much I could learn from you…it would be great if I could, but my prior is there it wouldn’t be worth the effort to find out… enjoy

Scott, very soon Alan will be able to teach you a thing or two about food.

I am taking him boldly where I doubt very much you went before

…if, of course, he survives the trip!
http://www.wineberserkers.com/viewtopic.php?f=6&t=11690" onclick="window.open(this.href);return false;

actually, I am quite at home in the Zocalo of Mexico City… I love the food stands there…as well, I am a huge fan of offal of all sorts… the ant eggs, which I have had, are not my favorite “mexican caviar” as they say… they are certainly interesting, but I still get a bit squeamish over insects… my favorite is “mexican truffles” … Huitlacoche, which is a nutty, mushroomy, corn fungus that is great…

but when it comes to mexican offal… you can’t beat tripas, sesos, lengua y bouche…

[Scott_Manlin]

@Humberto Dorta

Hmmm I lived in NYC for 10 years…never paid at Del Friscos, though I would let rep pay for it, never ate at Morton’s (I have in other states), have to agree that Sparks is shit, and I did lug myself to Luggers relatively often.

Humbo… I don’t think anyone recommended Sparks, just that it would be a preference over the chains if forced… which is a bit different… Sparks used to have a very good wine list and a decent steak… but that hasn’t been the case in years… last time I went, which was about 6 years ago (clients took me)… the wine list was picked over and the steak was ok… but it did have a decent run… Luger’s is far better…but it is still Lugers…

[mike_pobega]

Anyone know what The Olive Garden charges for corkage?
I have some friends coming from out of town, and want to show them a good time. All the pasta Alfredo you can eat for $9.99. Yummo.

[Terence_T-Bone_Livingston]

@mike pobega

Anyone know what The Olive Garden charges for corkage?
I have some friends coming from out of town, and want to show them a good time. All the pasta Alfredo you can eat for $9.99. Yummo.

I am shocked and amazed! With their impressive wine list, you should be ashamed of yourself for even thinking of bringing your own wine.

Man…you’re slipping.

[mike_pobega]

@Terence T-Bone Livingston

@mike pobega

Anyone know what The Olive Garden charges for corkage?
I have some friends coming from out of town, and want to show them a good time. All the pasta Alfredo you can eat for $9.99. Yummo.

I am shocked and amazed! With their impressive wine list, you should be ashamed of yourself for even thinking of bringing your own wine.

Man…you’re slipping.

Hey, Bolla Bardolino and Valpolicella help me loose my innocence…
…and dinner.

[Scott_Manlin]

@Serge Birbrair

Oh, f*ck, Scott!!!
I was 99.9% sure I picked the “battle field” giving me the edge.

Sometimes you remind me the Devil’s son from “The Omen” movie who knew all the answers on history lesson the teacher tried him to grill with and I mean it as a compliment!

I love it when people underestimate me… I probably eat more offal than anyone know…much to my doctor’s chagrin… one of my favorite restaurants in Chicago often serves kidneys, pig heart, goat’s brains, lamb’s head, beef tendon, head cheese, marrow bones, etc… I love the stuff… I have some great pics on FB, I will see about pulling some… but my favorite is the baby lambs head, cut in half so you can spoon out the brains… yum…