by the glass

[n144mann]

ahhhh corkage fees, now how does a restaurant go about setting their corkage fee?? Is it completely arbitrary or is there some formula that is generally followed?? OK Jason, any ideas on how to get the public to drink more wine??? If the restaurants would benefit from this, wouldn't it make sense for them to be in the front of the battle? Have feature wine nights where superior wines are lowered in price and drawn to the attention of the customers. Speaking for myself, if I have had the opportunity to taste a certain wine that is normally out of my price range, and I like it, I am much more likely to spring for it some other night at the higher price because the risk has been removed. I think the idea of training all, or at least a select group, of the servers about the wines and how to sell them to the customers also sounds like a good idea. And, as for bringing out the wine cart with dessert, I would have loved that Friday night when I was out. I didn't want dessert, but could have been talked into a nice dessert wine. [img]http://www.wines.com/ubb/smile.gif[/img]
Nancy