2X? That would be great pricing!
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I absolutely agree with this and have paid $75 corkage to open a bottle of $30 riesling!
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The comment (apparently from a somm.(!)) that it’s a “technicality” that wines made from different vineyard sources are different wines makes this entire article stink of bias/propaganda. I want to know where to find this sommelier and restaurant — I’ll trade some DRC V.R. 1er for a bottle of DRC La Tache. Same vintage. Hell, pick a Chateau from Bordeaux — I’ll trade a bottle of their second or third wine (sourced from same vineyard(s) as their Grand Vin) for a bottle of their Grand Vin — same producer, same grape(s), same vintage, and same vineyard(s)!! After all, they’re the same!! 
I’m not commenting on the balance as all of it has been ground to gnatshit a thousand times over already, including by yours truly.
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This goes full circle to assuming that wine drinkers should be penalized to subsidize all other diners
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Like others I agree with the spirit behind the article and mostly agree with specifics in the article.
But like many have said, you can’t come up with one set of rules on this. Eg there are restaurants where multiple bottles (call or > 10 bottles) are cheaper than the corkage fee. So the idea that treat corkage as a courtesy (of course one should always be polite and courteous but the tone behind that statement in the article suggests that the restaurant is doing a favor to you by allowing corkage) and tip on corkage plus a notional cost of the bottle can’t be generalized to that situation. Conversely if one were heading to Hawksmoor on Monday, bringing a magnum and paying $10 corkage and not leaving appropriate tip, that also doesn’t seem right.
Tipping though has become such a hot and emotional topic. I better not venture into it 
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I never really thought of this but what if someone really likes sweet red wines and good food? I have a family member that loves to eat my Flannery but will not touch our red wine without a bitter face. Ive tried dozens of times and still always ask, but she likes what she likes. Put a local Ohio red in front of her though and she is happy.
If she wants to bring in some “crappy” sweet red and pay the $50 why should it matter?
I’ve always been an advocate that as long as you’re following the restaurant’s policies and paying corkage, bring whatever you want to drink. My mom is a giant fan of wines with RS. I’ve often paid way more in corkage than the value of the Riesling bottle I’ve brought simply because the establishment we dined at had no Riesling.
Situations like this show how important it is for establishments to have a varied wine selection. Plenty of folks end up not ordering wine, BYOing or opting for cocktails simply because there’s no option on the wine list they care for
Damn. Takeout seems more sensible at that point.
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Agreed. In Toronto, its closer to 4X and they expect a tip after tax as well.
My humblest apologies to all for missing the joke font,
We’re getting into thread drift, but I have always wondered what if restaurants charged properly for the food and lowered wine markups to say 1,5x . I don’t believe most restaurants are making tons of money.
Added. I realise that’s a tough move for the first restaurant to try it.
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It’s an unwritten rule to buy a bottle if you bring one?
That sounds terrible. I’d never bring a bottle.
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If people saw the real cost of food on restaurant menus most would just cook at home, even if they sucked at it.
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Indeed. You are not wrong.
But what sort of business model is it?
If people saw the actual cost of the wine they are drinking off a restaurant list, they would all BYO.
Reasons to dine out
- don’t want to do dishes
- ingredients or cooking skills not available at home
Either of those should support a reasonable premium and not require extortionate subsidy from wine drinkers.
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Unwritten rules are a joke. No thanks, not for me. If the restaurant allows BYO and I’m following the “rules”, I’m tipping on the total bill. If it’s a high maintenance bottle I bring then maybe more. Sorry, I’m not willing to spend more money to conform a preconceived notion of what I should and shouldn’t do.
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tell us what you think
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I’ll sum up my personal BYO policy quite simply:
- Check if they offer corkage and understand the fee/policy. Know the fee beforehand and don’t complain about it.
- Special or not, if there’s a specific bottle of wine I want to enjoy with their food, I’ll bring it. (of course would never bring a bottle on their list)
- Always offer a taste to the somm and also the server if interested.
- If they have a good, well priced bottle on their list that you would drink, it’s in good form to order it. But don’t feel obligated to just order anything off the list.
- I’ll kindly request certain glassware or a decanter, but I won’t make fuss if they can’t provide.
An important extra note:
- Try to go out of your way to chat with the somm and/or make the somm feel special. If they’re too busy or don’t want to engage, that’s fine. If they do, it can really brighten up their service to talk wine with someone who cares about and is interested in wine. I’ve had many corkage fees waived just by offering a taste and chatting it up with the somm.
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Really good list. Everything I agree with except what seems like an inconsistency in one ‘rule’:
Do tip on the bottle amount: The serving team does the same amount of work whether you order a bottle or bring one from home. They’re supplying glassware, opening the bottle, presenting the wine, and pouring. Take a look at the average price for one of their bottles and add an appropriate amount to your tip.
Tipping based on “the average price for one of their bottles” is different from “tip(ping) on the bottle amount”. Often, the current retail price of an old bottle I bring from my cellar exceeds the most expensive bottle on the list, and I’ll tip based on better-than-average pricing on the list, not what they would hypothetically sell this for. Yes they provide the service and the glasses, but they did not cellar for many years and do not guarantee condition and did not have the foresight to buy on release at pennies on the dollar. It’s a false equivalence.
It’s also one reason that these days I tend to not bring something like Rousseau to a restaurant that does sell like this from the list. I don’t need this to enjoy my dinner, and don’t want to diss their program by cheaping out. (I also think old wines tend do show better at home without being transported and decanted for travel.)
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i doubt i have any fresh takes on corkage, but the list in the article is pretty good as is.
i’m always curious about the variety of responses and expectations among wine collectors.
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“Do order a bottle off the list as well” - this is the only one I can’t really get behind. I don’t think I should force myself to order more or drink more than I want to. I’d rather tip the difference (and not waste wine) than drink more just to fulfill some unspoken rule.
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