Dimitri wrote:
> "Bob (this one)" > wrote in message
> ...
> > wrote:
>
> <snip>
>
> > As for "compensation offered," it sounds like you were determined to be
> > annoyed. Restaurants are in the business of selling food and drink. Doing all
> > the service elements is included in the price. Bringing your own food or drink
> > in is rather rude.
>
> > Pastorio
>
> Practices around the country differ but there are some common courtesies:
>
> Dimitri
>
> http://www.winecountrygetaways.com/corkage.html
>
>
> Corkage Fees | Rules for Bringing Wine to a Restaurant
> Bringing wine to a restaurant is a common practice among wine lovers. However,
> there are some unwritten rules to consider should you decide to do this.
>
> The wine should be special, something that is unlikely to be on that restaurant's
> wine list. It might be a wine from a boutique winery or wine that is available
> only at the winery. Or, the wine might be one that has been aging in your wine
> cellar.
>
> It is always a good idea to call ahead and ask the restaurant about their
> corkage fee. Fees will vary, but some restaurants will charge an outrageous
> corkage fee. For example, a recently opened fancy San Francisco restaurant
> charges $50. Expect to pay from $10 to $20 for a corkage fee. Expect to pay a
> higher corkage fee for a magnum of wine.
>
> If you have a bottle of wine that requires chilling, bring the wine chilled in
> an insulated wine tote bag.
>
> When your wine is opened, a common courtesy is to offer the waiter a taste of
> the wine.
>
> More Tips
>
> A few restaurants will waive the corkage fee if you purchase an additional wine
> from the restaurant.
>
> A few wine country restaurants will waive the corkage fee if you bring a wine
> from the wine region where the restaurant is located. We hope this is a growing
> trend in the wine country.
>
> If you are eating at a neighborhood restaurant or any restaurant that does not
> have a great wine list, you can bring a wine that is not so distinctive, but one
> that is of good quality and, of course, not on their wine list.

Thanks, Dimitri. I guess I got too caught up in the details of my
fercocktah little essay to back myself up with a formalized rulz
list... but I think I got it right anyway. I mean it's like Common
Sense 101, why would a restaurant encourage folks to bring their own
hooch, bar tabs account for greater profits than from food... without
their liquor profits most expensive restaurants would quickly go under.
No different from fast fooderies... if no one ordered a drink more
than half would need to close, without Coca Cola Mc'Ds wouldn't be able
to exist... in fact they could easily stay in business from just the
Coke profits, the burgers and fries are only there to help move the
Coke. And in fact they are really selling ice and paper cups... and
most never even gets consumed, little kids gotta have the super size
Cokes but actually take 3-4 sips and it goes in the trash... most kids
don't eat much of their burger either, mostly they fill up on the
fries, another huge cash cow and why the kids are becoming fatter than
blimps, it's really only teh fries. I think they actually lose money
on the burgers, especially when you really think of all the costs
involved with burgers compared with Cokes and fries.

As soon as I tripped over the OP's corkage comment I knew it was a
troll... I guess he was on a roll and just got carried away. Cheap
*******s like that are far more likely to save on the bar tab by
carrying a hip flask for nipping... a half pint flask of gin can make
one mar2ni stretch a long ways through the meal. An awful lot of NYC
citizens who frequent restaurants carry a flask to dine... the three
mar2ni lunch is out of reach for most NYC office workers but not with
the flask, especially since cigarette smoking is out in the workplace
hip flasks filled with vodka are now all the rage.

Sheldon