tommy

to put it in kenu reaves' words (sp?), "whoa".

you're a nasty, bitter, chef.

That argument is so way off base, but unfortunatlely it is the perception that most diners have. By the same line of reasoning, food is marked up even more. A pasta dish is marked up 500% or much more. Bad example, as pasta often makes up for the less profitable items like steak. But you get the idea. However, everyone knows how labor intensive food prep is so no one gets all huffy and puffy that a chicken they can buy at the butcher for $1 costs $18 in a restaurant. Well, some people do. Wine also has costs attributable to it as has been discussed. One cost --- one of the largest after the actual cost of the wine -- is breakage or spoilage or theft. I won't bother to repeat all the other costs involved. You cannot take the sales price minus the cost of the product and say the difference is profit.no, i'm sorry, it's not off base. look at just about any of the restaurants in hoboken for example, and i'm sure you know a few. although, as fat guy suggested earlier, this discussion is centering around restaurants with exceptional wine programs and lists. so i'll drop it.

c'mon nick! didn't the font rub you the wrong way or something?

i'm beginning to not like aaron very much anymore.

ah. he finally touches on this again. without any reasonable explanation. oh well. i agree with everything steve said before this. [shudder]

it's like bringin a date to a whorehouse. not really, but that saying just came to mind.

i still don't buy it. i would like to see the numbers illustrated. have you? has anyone? and before you get going on sommeliers and assistant sommeliers and temp/humidity controled cellars, let us not forget that the majority of restaurants, around this country at least, don't have that level of wine service. but they continue to charge 300% markups on their crappy chardonnay and merlot, and oddly enough are the first ones to look at you funny if you BYO.

because they get away with it. and don't let anyone try to convince you otherwise with nonsense arguments. this could be another thread altogether. the party lines in that discussion would most assuredly be clearly drawn.

agreed. if BYOers are "getting around" or screwing the system, they're only screwing a system that has screwed them and countless others many many times.

of course. of course.

not to metion they're nothing special to begin with. but i hope you enjoy them.

no tip.

i've been trying ta tell ya, don't get too pumped up about these things.

steve, but when she does bring the wine, does she spend more than wilfrid would on food? just wondering.

LOL!!!!!

i wanted steve to address it. and considering nina's feet are dangling out of his arse, i was hoping she'd have some thoughtful input as well beyond "yeah, what he said."

come on plots. i know you're around. step up to this load of horsecr*p. don't quietly back off of it as you have been accused of in the past (not by me). and just when i was starting to respect you too. oh well.

so what's the address or location of this rat hole. i gotta get out there.

oy. i was being ridiculous to generalize to show how ridiculous it is to generalize. however, please address my above points. i'm still not understanding plots or you on this one. and i'll just lose sleep if i can't see it your way.

and she proves my point unknowingly.

you still haven't explained how it is even possible. my above points remain open for you, or plotters, to address. and please don't fall back on the ole "well, some people skip the app to save money blah blah blah blah". that type of behavior hardly accounts for even a small percentage of the people we're talking about who are dining at places where you'd bring a bottle. you'd have to sell 3 extra entrees to each person to make up for the difference btwn the 25 corkage fee and the possible 150 profit on the bottle you would have sold. those serious wine guys must order a LOT of freakin food. unless, of course, you have another explanation. still waiting. and, clearly, still charming. ediot: for some reason i spell behavior as if i'm british and percentage as if i'm blind.

then say it. i guess you're implying that the "serious wine drinkers" will order the 18 dollar foie gras, and the not-so-serious wine drinkers will order the 13 dollar salad? or maybe the "serious wine drinkers" will order 2 entrees? or maybe they get dessert while the not-so-serious wine drinkers skip dessert and grab a twinkie at the deli? do the "serious wine drinkers" order the 7 course tasting while the not-so-serious wine drinkers order the 5 course tasting? while we're generalizing, can i say that a lot of "rich people" are really cheap bastards who don't tip very well? and would you accept that as fact? and would you still love me either way?

i generally do when dealing with subways.

huh? that's absurd. where do you come up with this sh*t?