The end of corkage in Dayton, Ohio

[TGigante]

Good point, Paul. I was assuming ride share and livery have an exemption and that passengers can carry open containers.

[Dav3_Dyr0ff]

@Mark_Golodetz

@LSYoung

"Businesses with a liquor permit are strictly prohibited from allowing an open container of an alcoholic beverage on their premises that was not purchased from them.

Charging corking, cup, storage, or any other additional fees related to BYOB and the consumption of that alcohol on the business permit premises, may constitute the illegal sale of alcohol and result in citations for the permit holder."

I am no lawyer, but it looks to me that people can BYO with a closed bottle, but the restaurant cannot charge the customer extra for corkage. However they can charge whatever they like for an off menu item like a dessert macaroon.

Following the strict wording of this statute, you are correct that people can BYO with a closed bottle, but you are missing the point that the restaurant still cannot permit them to convert the closed bottle to an open bottle. What dish pairs best with an unopened 2016 Mouton?

[Mark_Golodetz]

@Dav3_Dyr0ff

Following the strict wording of this statute, you are correct that people can BYO with a closed bottle, but you are missing the point that the restaurant still cannot permit them to convert the closed bottle to an open bottle.

Yes missed that. Clever bastards.

As for the Mouton 2016, will let them sleep a little longer. But the perfect food match for the unopened bottle is Popeyes fried chicken spicy thighs, 30 seconds after they have come out of the fryer.

[Odd_Rydland]

Coravin would work then?

[David_Glasser]

If I owned a restaurant, I wouldn’t risk my liquor license with creative ways to “arguably” comply with the law.

[TGigante]

@Odd_Rydland

Coravin would work then?

“And the consumption of that alcohol on the liquor permit premises “

[markjchambers]

I appreciate the repsonses and I agree that your favorite places should stay UTR. Common sense would say corkage is a busness decision. I can totally appreciate that. I can also say that if my favorite restaurant no longer allows corkage, it may no longer be my favorite restaurant.

The legal side of it is a primer for the way state government works. It’s patchwork of laws bought and paid for by special interests. The idea that any of these laws are in the public interest is a joke.

[Chris_Seiber]

@Brian_G_r_a_f_s_t_r_o_m

I grew up in Minnesota. I know alllll about Wisconsin.

Meanwhile, I’ve found every restaurant I’ve been to in Minnesota allows BYO.

[Chris_Seiber]

@markjchambers

The question is really, why have corkage at all? Restaurants make their money on alcohol. If they allow corkage, they are foregoing profit. I guess the benefit is retaining a loyal customer base. It certainly worked that way in Dayton. If restaurants charge a fee to capture some of that lost margin, like $25, that should be fair. If owners decide it is not worth offering that service, that’s a business decision.

We all have opinions on the subject, but one objective thing is that when corkage is legal (but it’s never legally required, only permitted for the restaurant to allow it), the overwhelming majority of restaurants choose to allow corkage. They think it’s better for their business to allow it, subject to whatever policies and fees they choose.

[MChang]

Yeah it’s common there. To be clear, having spent a lot of time in both states (and obviously being a Wisconsin native) Wisconsin actually has very little in common with Minnesota besides being in close geographic proximity. It’s not culturally similar to any other state in America in my experience.

[Cole_Kendall]

Wisconsin is the only place I’ve ever seen a sign indicating that no alcohol could be served before 8:30 AM.

[Robert_M_yers]

Geez, gotta be tough on the 3rd shifters!

[MChang]

It wasn’t until I left Wisconsin that I realized it was not normal to be invited in for a beer or two at 7 am when you stopped by to pick up kids for soccer practice.

[JustinP]

@Brian_G_r_a_f_s_t_r_o_m

This surprises me; I had no clue any Wisconsin establishment was aware of fine wine, let alone corkage.

Brandy old fashioned protectionism.

[J_Patrick_Lynch]

@MChang

ingrained alcohol is in the culture.

I didn’t realize slamming beers and shots whilst you you snowmobile from bar to bar was considered culture.

[MChang]

Don’t get me started on FIB culture.

[HoosJustinG]

@Philip_N_Jones

I would hope that most restaurants would charge a corkage fee roughly equal to the profit they would make on an average bottle on their wine list. By doing that, the restaurant won’t care if you BYOB or not.

The issue is that the subset of people who would bring their own wine (and thus care the most about wine) are also the subset that - were they required to buy off the list - will likely buy some of the better/more expensive bottles.

The ideal pivot for a restaurant to make, is to have a fairly priced and interesting wine list that is not fresh off the Southern Glazer’s truck and readily available at the local bottle shop for 1/3 the price. I think that’s what consumers resent the most about restaurant markups. They should have interesting wines curated by a sommelier that represent good value, have wines with age, etc. Unfortunately, that requires up front investment (in talent/labor and/or carrying costs of holding inventory), and the restaurant business is already hard enough.

[Tom_G_l_a_s_g_o_w]

No state allows a restaurant to require patrons to buy off the premise’s list. Plenty of Berserkers choose beer or a cocktail instead.

[Tom_G_l_a_s_g_o_w]

@markjchambers

can also say that if my favorite restaurant no longer allows corkage, it may no longer be my favorite restaurant.

What if no other restaurant allows corkage?

[Bob_Hoelting]

I would move to another state