Sommelier & Waiter wine encounters?

[Thomas]

If I don't like the prices at a restaurant I don't patronize the place. I am of the opinion that it is bad form to bring a wine that is on the list. It is their place. They establish their price. I either live with it or move on. If I bring a wine that is not on their list I ask if they mind, and I always offer some to the staff.

I recognize that a restaurant needs to earn what it needs to earn, but I don't think they need to do it by simply charging an exorbitant price--in fact, they can do it by charging a decent price and move more volume, which is why that big wine list bothers me--slow volume leads to high prices and possibly wine ruined in storage.

Steve hits on something that drives my wife nuts: since I know both the import and the wholesale price of wine, she has a hard time getting me to go out to many restaurants and when we do go, she is embarrassed when I react to the rip off.

This weekend I am being forced to go to an extravagant and wasteful niece's wedding. At one of those things you can almost bet the wine will make me react strongly...

[This message has been edited by foodie (edited 04-18-2006).]