Comments on: 5 Golden Rules of Bringing Your Own (Wine)

By: Erika S.

Erika S. — Wed, 24 Jun 2009 16:12:32 +0000

Hi Judi– I haven’t been able to find a good overall resource of state laws on corkage. My guess is that if one restaurant says it’s legal, the restaurant that says it’s not may be embellishing. I’ve found that restaurants try to dismiss people who want to BYO by saying it’s illegal when it often isn’t. Wish I could be more help on the individual state laws, let me know if you find something useful!

By: Judi

Judi — Wed, 20 May 2009 01:20:04 +0000

Is there a resource listing the “corkage” laws in different states? I live in PA and have been told by restaurant owners both that it is not legal in this state and that it is.

By: Michael B.

Michael B. — Fri, 15 May 2009 15:25:31 +0000

Alexander,

It is definitely proper and just. You paid for it, so it is yours. (Note that this applies to a bottle that you brought, too.)

Depending on the state, you are allowed to take home your bottle, opened or not (and may depend on their license if not opened.) Most restaurants are prepared for this and will either re-cork it with the original cork (easiest if you mention this to them when originally pulled, or just put it in your pocket for safe keeping from over-zealous bus persons) or another cork. They should also place it in a paper bag, as a courtesy, as well as some jurisdictions do not allow open containers to be exposed. And, as mentioned above, always be sure to transport it in the trunk or other inaccessible area of your vehicle.

By: Alexander

Alexander — Sat, 02 May 2009 12:18:58 +0000

Question: What is considered proper etiquette for taking home a bottle of wine ordered in and from a restaurant? For example, should I order a bottle and not finish it (I’m only one man, you know), is it improper to ask for it to be recorked so I can take it away with me?

By: Steve

Steve — Mon, 13 Oct 2008 14:25:35 +0000

Zoe,

I thought it was illegal to take an open bottle into a restaurant. If not, this would certainly expand the opportunity to decant younger wines an appropriate time before drinking.

By: Michael

Michael — Sun, 12 Oct 2008 11:25:34 +0000

I am in the wine business and I agree with the 5 rules. When you call and ask about the corkage fee, many times I’ve heard, what’s that or I think it’s $10 only to find out it’s $20 when you are seated. It’s a good idea when you call, to not only confirm the fee , but also get the name of the person with whom you spoke. Also, if you bring along a special bottle, bring your own corkscrew that you are comfortable with, then politely inform the steward that you would like to open it. Finally, please do not bring a $7.99 critter label supermarket special.

By: Zoe

Zoe — Sat, 11 Oct 2008 07:48:24 +0000

I always open my wine bottle that I’m taking to the restaurant at home . Then I can decide if the wine has aged well and will be appropriate for the dinner. (Of course, I transport it then in the trunk of my car.)

By: Paul

Paul — Sun, 05 Oct 2008 22:52:54 +0000

I bring my wine with me to resturants all of the time and have never had any problems. This has not happened to me as of yet, but I alway cringe when I see them open my wine. If you bring an old bottle to celebrate and event and an aggressive wine steward breaks the cork off in the bottle, how do you tip someone that has just ruined your expensive bottle?

By: Charles

Charles — Mon, 29 Sep 2008 18:41:38 +0000

There are many schools of thought on how to tip on bottles of wine, whether brought in by the guest, or purchased by the guest. I had one guest who only tipped $3.00 and he always bought expensive wine. I asked him why he did that, his response was it takes as much work to open a $200 bottle as a $30 bottle, so I tip on the $30.

With a corkage, it is entirely appropriate to give a cash tip directly to the wine steward or server and do not include it in the food tip.

Many guests will tip 10% on wine and 20% on food. Remember, in high end restaurants, the server pays the wine steward a healthy portion of thier tips for the wine sold. A good way to do it is list who gets what portion of your tip, i.e. Host $20, Wine Steward $50…. That way, you are assured the wine steward gets as much as you wanted him to.

By: Shannon

Shannon — Mon, 29 Sep 2008 15:21:08 +0000

I think tipping would be somewhere in the middle. I agree with Zoe that each bottle requires the same amount of work, unless it’s decanted.