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Restaurants in the US these days range from kill-you-dead fast food franchises to big-chain "quick-casual" dining like Chili's or Olive Garden to independently owned neighborhood favorites to temples of high cuisine that can set you back a full paycheck. With the exception of McDonald's and the like, wine has begun to be more of a presence across all these restaurant types, as consumers ask for it and owners realize its financial significance. The real challenge is often getting a liquor license; without one, restaurants often resort to BYOB ("bring your own bottle") rather than lose customers to other establishments.
But what about restaurants that DO offer wine? Is it still okay to bring your own, especially if the wine selection is grim? This is a good "Tales from the Restaurant Trenches" topic, as a little tact can go a long way in assuring that you, the consumer, get a great wine experience without undermining the restaurant's ability to make money. Many restaurants thus charge a "corkage" fee -- usually a nominal amount to open up your wine, provide you with glasses, and pour it for you, even if the bottle you're enjoying was purchased elsewhere.
Below are a few etiquette pointers to navigate this tricky restaurant issue:
1) Call ahead and ask.
Unless the restaurant is a local favorite where the owner slaps you on the back in thanks for sharing the bottle you've brought, you simply must call ahead and ask the restaurant's policy on bringing in your own wine. Do this even if it's an inexpensive place -- it shows courtesy. Ask if they charge a corkage fee ahead of time, and you'll receive better treatment than simply walking in with a brown bag from the liquor store.
2) Don't bring crap.
What I mean to say is if you can only afford the food and think you're being a smarty-pants by bringing a cheapie bottle with you, then I have one phrase for you: take-out. It's just plain tacky to bring an inexpensive Trader Joe's wine that is perfectly acceptable at home to a high-end restaurant and expect them to serve it on their time, dime, and in their glassware.
3) NEVER bring a bottle identical to one the restaurant may already offer on its own list.
It takes money to purchase, store, and offer wines to one's guests -- don't insult the restaurant by trying to circumvent the investment they've made and bringing something they've arranged to offer already.
4) Bring special occasion wine to special occasions.
This is a big deal to me personally. If I have called ahead and cleared my request with the restaurant, I don't want to get evil looks just because I prefer to toast an engagement or friend's promotion with something other than Korbel. Of course, as restaurants improve their overall wine programming, there are more and more good choices one can make from a list already in place, so this becomes less of an issue.
5) Tip, you cheapskate!
If a sommelier or a server graciously serves your BYOB wine, be gracious in return. No matter what the corkage fee may be, you should always, always tip for this good service.
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