Sommelier & Waiter wine encounters?

[winoweenie]

Braps if a restaurant can't add porfit to their bottom line by charging double their cost on wine then their management is in question. Thruout Calif most of the good restaurants operate on this, turn inventory quickly, and have repeat business because of happy campers. If you order a lunch that's priced at 10 bucks, real cost of 2.50, then adding a 12.50 cost bottle of wine at 25 adds more bottom line than a cup of coffe at 2 bucks that cost 20 cents. Selling 10 bottles with a profit of 12.50 vs. selling 2 bottles at 37.50 is a win-win. I never try to tell anyone how to price their product. If I don't like it I just vacate the premisis. WW