Rip-off artists and their winelists

[Thomas]

IK. are you sure about that? If so, that is the worst abuse I have heard by a state liquor control system, and I am sure it can be challenged in court.

As for understanding why restaurants have to mark up beyond retail--I simply do not buy into it. I have been in this business for a long time; I am convinced restaurants charge what they do because they can get away with it (I also know that quite often wine prices subsidize the food prices, which often are not profitable)--yet, the math proves that if they lowered wine prices they could increase profits through increased volume. Not enough people opt for iced tea for the system to change.