BYO = Bring Your Own (wine to a restaurant)

[Roy Hersh]

Having spent the vast majority of my adult life working in foodservice ... mostly restaurants but also in hotels, casinos, golf resorts, airports and other assorted venues ... I have always paid a ton of attention to wine lists -- the selections offered and the pricing bestowed on the dining public.

Wherever I have lived, I make sure to keep a small cadre of restaurants that permit BYO. Of course, if I plan to organize offlines there a couple of times a year or frequent the establishment, I try to "negotiate" a no-corkage fee agreement with management or the owner. But often times, places are not willing to budge and yet their food is so compelling and the service so seamless, that I am willing to compromise and realize that it is a "privilege" for a restaurant to permit you to bring your own wine into their dining room. After all, you can't bring your own popcorn or soda into a movie theater.

Today marks the national launch of GoBYO.com, a free search engine providing such info as addresses, days of operation, reviews and lavishly explained wine policies for more than 15,000 restaurants in 10 regions of the country. Have a look!

Anyway, on the bigger topic of BYO's what do you think about them ... do you like them ... are you willing to pay to play ... what do you feel is a reasonable corkage fee? Anything else you'd like to discuss about a restaurant allowing BYO would make for an interesting discussion.

[Eric Ifune]

I really like BYOB. Corkage depends on the quality and atmosphere of the restaurant. If high end with excellent food and wine service, I wouldn't mind up to $50/bottle. If more mundane, I'd expect to pay less. I also tend to call beforehand. I'd never bring something on the list, and generally something older and/or rare. I also tend to give a glass to the kitchen/sommelier.

[Eric Menchen]

I certainly understand a corkage fee, and agree with Eric's statements. I was once really annoyed by a restaurant that wouldn't offer this service. I had purchased a special bottle to celebrate an occasion, at home originally. Our plans changed and we went out, so I wanted to bring that. No dice. I guess it didn't bother me too much, however, since I still go back there.

[Scott Anaya]

I really appreciate BYOB so that i can bring along that special occassion botle for an evening of celebration out. I also appreciate a reasonable fee. $15, maybe a bit more for a nicer place and better stemware/professional wine service. Of course I always share a taste with the sommelier or wait staff and usually also order a starter glass of champagne, and definetly some Port at the end of the meal too.

Having my own wine bar now we are very casual (probably too casual) about our corkage and have almost always waived it for a taste of the wine that was brought, even a 6L bottle for a whole party since all of our staff got a glass.

[Andy Velebil]

I try to support restuarants that have generous BYOB policies by eating at them more often, even when not taking a bottle of wine with me. I have no issues with restuarants charging a small BYOB fee, as they are in business to make money. But I refuse to eat at places that charge outrageously high corkage fees in an attempt to force you to buy from their wine list. I guess that wouldn't be so bad, but I've been to many restuarants that don't allow BYOB or have very high corkage fees and their wine list is full of utter crap that I wouldn't buy anyways.

I wish restuarants would clearly state what their corkage policies are and inform their staff accordingly. I've called a number of restuarants over the years only to be told, "I have no idea," "whats corkage?", and my most iritating is the person that told me they don't charge corkage and I can bring a bottle no problem, only to show up and get a bill at the end of dinner with a $35 corkage charge on it :hoppingmad: