Blog Post: How to BYOB like a Boss
BYOB: a bootleg concept with endless appeal.
The notion of bringing your own bottle of alcohol to a restaurant has been around for decades, yet, in many places, it still flies under the radar. Some restaurants (particularly “dry towns”) will include information about their BYOB policies on their websites, but most rely on savvy and proactive customers to call and ask about the policy and its respective “corkage fee.”
These are murky waters to navigate when BYOB legislation and rules differ state to state. And, even with these regulations in place, there is still little consistency between municipalities within the same state.
However, in spite of its relative inconspicuousness, BYOB has been steadily gaining popularity in the U.S., beginning with the financial crisis of 2007. During this time of economic downturn, more restaurants opted to allow patrons to bring their own beverages as a way to boost foot traffic, increase publicity, and bypass the expense of obtaining an official liquor license. And, in this time of crisis, customers who could not budget for frequent restaurant visits leapt at the cost savings.
Ten years later, the U.S. economy is in a comparatively better place – but BYOB remains a win-win situation for restaurants and restaurant-goers alike. From mom-and-pop diners to first-class, gourmet restaurants, BYOB is becoming increasingly popular.
For those starting out and seeking to #crush their first BYOB visit, there are some key things to note. What follows is a list of frequently asked questions about BYOB etiquette:
1. How do I find out if my state/town has participating BYOB restaurants?
Not every state or town allows customers to bring their own booze. Based on your state’s rules and regulations, BYOB may only be permitted in establishments without a liquor license. To find out if your state and/or town offers BYOB, check out a website like http://www.gobyo.com/index_B.html that includes a list of participating BYOB restaurants from some of the most populated cities in the country (Atlanta, Boston, Chicago, Dallas, Los Angeles, New York, Philadelphia, San Francisco, Southeast Florida and Washington/Baltimore). Or, check out your state or town’s liquor laws by visiting your local .gov site.
Once you have determined that your desired state and town permits BYOB, check with the restaurant first. This may seem obvious, but some restaurants may choose not to allow patrons to BYOB and you don’t want to show up to a non-participating restaurant armed with one (or four) bottles of wine. Conversely, some restaurants avoid publicizing their BYOB policies on their website with the hope that unknowing customers will pay for in-house liquor, which has a whopping 300 to 400 percent markup.
Key Takeaway: Call the restaurant first. You'll be better off knowing all the facts ahead of time so you can make the right decisions.
2. What is a “corkage fee” and how much should I expect to pay?
While a restaurant may allow you to BYOB, they likely have a small fee for you to do so – this is the corkage fee. Some restaurants may not charge a corkage fee, but most range from $10 to as much as $85, depending on the location and price range of the restaurant. As a rule of thumb, restaurants with very high corkage fees are often trying to discourage BYOB. But, on average, most restaurants charge between the ranges of $10 – $20.
Some restaurants even wave their corkage fees on certain days to encourage more foot traffic! You can save more money by asking the restaurant if there are any corkage fee promotions in the near-to-distant future.
Key Takeaway: The best way to find out the corkage fee is to call ahead.
3. What are the cost savings associated with BYOB?
Because state liquor licenses are often marked up as much as 300 to 400 percent, restaurants have to raise the price of their wine, beer, and liquor in order to stay profitable. Think about how many glasses of wine cost $10 - $15 at restaurants! That’s enough money to buy an entire bottle at your local liquor store.
Key Takeaway: BYOB can trim a fair amount off the cost of a dinner out, particularly for a large group. Even when you factor in a corkage fee, you still get to drink more and pay less.
4. What should I bring with me?
BYOB is easy! Simply carry your bottle (or bottles) of wine in an opaque bag to the restaurant, per open container laws. Based on the size of your party, it might make sense to bring multiple bottles of wine – both red and white – and select the option that pairs best with your meal. Restaurants will provide the glasses and waiters will pop corks as needed.
Key Takeaway: Bring your bottle(s) of wine with you to the restaurant in an opaque bag and your waiter will cover the rest!
5. How should I tip the waitstaff?
Most discussions about tipping are up for debate. Some customers subtract the charge for alcohol on their bill and tip solely on the food they ordered.
Personally, I follow the 20% rule for BYOB, considering the server opens and serves your bottles for you. And, experienced service industry workers will tell you that being a good tipper is simply a good rule to follow.
Key Takeaway: Opinions vary, but the general rule is to tip 20% if the waiter has been attentive and helpful.
6. What is the protocol for more upscale restaurants?
Bring your bottle(s) in a nice carrier (versus a paper sack) and inform your water that you have brought a bottle of your own that you’d like to drink.
Try to avoid bringing a wine that the restaurant sells as it may indicate that your motivation is not to enjoy your favorite wine, but purely to keep costs down
Generally, you should bring nicer bottles of wine ($25 or so); you should never bring boxed wine!
After the bottle has been opened and poured, you may wish to offer your server/sommelier a taste out of courtesy
So there we have it! Six FAQs to help guide your next BYOB experience. Now you can arrive, sit back, uncork, and love the wine you’re with.
How do you BYOB? Share your thoughts in the comments below.