 |
Feb.13,2005 -Feb.20,2005 |
Bringing a Bottle from Home
What are the implications of this new ruling?
By Francesco Riondino
Originally Published: 2005-02-06
 |
|
Olimpia of Mastro Roberto Trattoria in Woodbridge
|
Bringing your own bottle of wine to the restaurant is nothing new in Quebec, New Brunswick and Alberta. Only very recently, however, has this option become available in Ontario -- at least on paper. In order to provide this service to their clientele, in fact, LCBO-licensed restaurants must apply for a special permit. To date, this has been requested by a mere 12 establishments (out of 17,000 licensed restaurants) and granted to only two, one in Toronto and one in Ottawa.
Those expecting a rush for this new service were disappointed. The fact is that many restaurants, as well as their patrons, are still trying to understand how the new system works. In order to shed some light on this issue, we interviewed several restaurateurs.
First, let's try to understand the implications of the Bring Your Own Wine (BYOW) legislation, with its complementary Take Home The Rest (THTR). According to the changes to the licensing system, enacted by the McGuinty cabinet, restaurants may allow their patrons to bring in wine purchased outside the establishment; however, the wine must be currently available at liquor stores (no home made wines), and the bottle must be corked. Restaurants that wish to adhere to this initiative must apply for a permit, which is free of charge for the first year.
The bottle must be uncorked and served by the waiting staff, who must be sure, as in the past, that no wine is served to minors or to people who have already had "one too many." Restaurants can limit the number of bottles that each patron brings in, ask for a minimum order to go with the bottle, and charge a corkage fee for the service offered.
Unfinished bottles may be brought back home, in compliance with the THTR program. The restaurant must recork the bottle, i.e., put a cork in deeply enough so that it doesn't protrude from the neck. In other words, for the bottle to be reopened, a corkscrew would be required.
That's what the law says. Now for the comments:
"We'll probably offer this opportunity to our patrons some time in the near future and see how it goes," remarked Roberto, manager of Tremonti, 3950 Steeles Avenue. "In the end, a restaurant must make ends meet, and the sale of wine plays an undeniable role in this. Corkage fees must be adequate, or we will be forced to raise food prices. Only time will tell."
Page 1/...Page 2
|
| Home / Back to Top |
|
|
 |
|
|
</ td>
