If you bring a wine and it’s really good, do you share it with the server or the chief? (or both?)
If they show interest in the wine I’ll always offer a pour.
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I always pour a glass for the server.
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Always offer server and extend to somm should they come by the table.
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Often that also takes care of the corkage for a bottle.
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Several years ago, I bought three bottles of 1992 Leroy, Musigny. In any other year, I could not afford such wine. But the vintage was touted as a disaster.
One was good, one was very good and one was the best red wine I’ve ever had.
The latter was opened at a restaurant in (actually, just outside of) Minneapolis with good friends who lived there.
The minute Stephen smelled it he said we have to get a glass of this to the chef. And we did.
It was, I think, that quintessential moment when the wine was so extraordinary that it called the tune - and Stephen and I were on the same page - don’t let this go unremarked when people who love and understand wine are in the room.
Always, always share with those who share your passion.
I never forgot that night. I’m betting the chef didn’t either.
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I always offer
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Cool story! I agree with you. And BTW that is a $25,000 bottle these days!
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Always without question.
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+1.
Every time and I insist.
Almost always
Not that bottle 
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Being honest here, I usually offer the server a taste if she shows interest in the wine, but I don’t just do it every time I bring wine to a restaurant (which is almost every time I go to dinner at a restaurant).
And frankly, 90% of the time I offer, the server declines, which isn’t to say the gesture may not have been appreciated.
I am definitely not in the habit of offering the chef wine every time I dine out, not because I have any reluctance to share, but because I hardly ever know the chef or anything about her, and I guess asking the server to go ask her if she wants a glass of some wine I brought feels like it’s probably a waste of everyone’s time.
In the relatively rarer times I know the chef and that he’s interested in trying wines of mine, I would offer then.
Curious to hear what everyone else’s experience is like in this. Maybe it’s different where I live or the types of places I go.
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……………………………^^ this ^^
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It is case by case for me. Depends on various factors, including 1) whether the server and/or somm show interest in the wine, 2) if the chef comes to the table (I almost always offer in smaller, chef-owned restaurants), 3) whether I’ve asked the restaurant to prep the bottle, such as with an earlier drop off, 4) how busy the server and/or somm seem to be (e.g., quickly moving to different tables or within the restaurant), and 5) how special the wine is (more likely to offer if a special wine vs. a nice, but nothing all that unique wine). Generally, though, I offer.
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I find insisting isn’t a good idea:
- policy against drinking
- they get offered a dozen tastes a night and don’t want to drink more
- they server doesn’t like wine or doesn’t know wine
- the somm already tasted your wine
- chef doesn’t drink
However I will mention they can save it until after service if they prefer.
If they say we’ll see what’s left, then they often miss out.
I offer very often; if they show interest, if I want to establish a relationship with the somm , if corkage is not very high or I have more wine than we need, or I’m a regular.
Also, the times it saves corkage is 50% or less than prepandemic unless I have a relationship with the restaurant .
I’d be interested on everyone’s thoughts about sharing with other tables. I’m sure staff dislikes this idea (extra glassware and less profits) but I see this quite often.
I occasionally do it if I’m chatting with them or they have BYOed good stuff, but I know the restaurant doesn’t like if it’s a lot of wine as it cuts into their profits.
A lot as in a half bottle in total, a half glass is no big deal.
If a server shows interest I will always offer a taste. I feel that puts them in a better position to accept. Bring a glass out have a taste and we can discuss it for a couple of minutes.
What are they going to do with 3 glasses of wine set aside somewhere until the shift is over? When are they going to enjoy multiple glasses after when they just probably want to go home?
I’ve found Somm’s way more interested (of often not!) for obvious reasons. I’m not sure why I would ever send one to the chef unless I know them. Wouldn’t the server, somm and sous chefs all feel left out?
The bus person might be the most serious and curious wine person in the place…what about them?