PRICES

[Botafogo]

>>One of the restaurants no longer charges me corkage as a favor -- they get a very nice tip.<<

Bucko, assuming that a "very nice tip" is probably comparable to what the corkage would have been anyway and it is now the server or sommelier and not the restaurant who gets the money, how is this transfer of revenue either a benifit for you or justifiable in terms of the restaurant's bottom line??? Just curious, I feel we are REALLY into "religious" territory now if the point isn't the money but who it goes to.....

Roberto

PS: an added factor in pricing wines by the GLASS is waste: you can just about assume one glass per bottle lost through oxidation or spillage or other means if you have a large selection of wines by the glass and they don't move quickly.