(face distorted to avoid litigation by you know who)
Remember Lucky Schmuck from my previous post here in corkagefeesbc?
Well, I just couldn’t help but revisit the restaurant where this guy is the king, prince, or queen, if you like, of the place. He’s the one that used to be a common waiter and ended up buying the establishment after receiving a sizeable inheritance. Well, his employees can’t say enough about that guy. In fact some of them would have left the place long ago after he took over, except they would miss all the weird, over-the-top comments this guy makes when he’s showing off his incredible knowledge of wine. Remember, he made himself the restaurant’s sommelier right after he became boss. And what a sommelier he is. In fact he’s the best wine expert in Vancouver, or maybe even BC, according to him.
Anyhow, the latest tid bit I got from one of his waitresses was quite interesting and caused some tension between he and one of his waiters. The waiter in question is quite quick-witted and is a struggling actor. He played the young Larry Lipshitz in the movie “Mister L, King of Bagels” written and produced by Mr. L himself. Never heard of it? Me neither until he told me about it.
So one day a group of four ladies came in after their yoga class for a late lunch. These ladies are always trying to impress each other in one way or the other. One of them decided that this day she had reason to celebrate and ordered up a nice bottle of wine from her favourite young waiter (you know, the guy that played……..never mind). It wasn’t uncommon for the customers to order wine from the waiter or waitress when “Lucky Schmuck” was busy. But you had to make sure that our king of sommeliers was in fact busy and couldn’t serve in this most important role, especially with v.i.p. customers such as these ladies were.
Our sommelier wanna-be messed up big time according to L.S.
I guess he got carried away bragging with the ladies about his acting skills and then started giving advice on which wine was best suited for the food that they were ordering. And then it happened. The ladies were listening intently just as “Lucky Schmuck” walked past. And that’s when he told the waiter to clean off a table as he took over with the wine order. Not just clean off the dishes, but check to see if anyone has stuck gum under the table and clean that off too. This was his way of saying…., well, you know “(something) you”
Talk about strange timing, coincidence, whatever.
Just as our young waiter was approaching to ask the boss a question, one of the ladies got up, turned around and bent over to pick up something that she dropped. She must have been the first one in Vancouver to discover the “faulty” yoga pants that had been introduced to the local stores that very morning. The ones that ended up being recalled. Our wanna-be actor/sommelier was probably the second one. And what a discovery it was. You could say the timing was bad, good, or as I say, incredible. Our young waiter was so distracted, he didn’t realize that the boss was describing a particular wine as being too sheer. All he heard was “too sheer”. The actor came out in him as he blurted out in a very dramatic way “there’s no such thing as too sheer”. Of course mister Lucky Schmuck didn’t share the same point of view. I mean literally, as he had his back to the bent-over yoga enthusiast.
So, although our king of sommeliers was somewhat ticked off with the comment, he eventually relented and accepted the fact that his waiter had just experienced what can only be described as sheer delight on this occasion.
thanks again for visiting and keeping you amused (hopefully) as I continue to update my database on corkage fee news in Vancouver and BC
yours truly, the Pittstreetboy and
btw if I had the resources I would buy up all of those “faulty” yoga pants and re-brand them as Sheer Experience yoga pants, designed especially for co-ed yoga classes. But hey, that’s just me.
In talking about corkage fees in Vancouver, I sometimes have to mention about people. Sometimes very interesting, different, special, and yes, downright wierd ones as well. And let’s just agree that it’s all in fun. I don’t mean to stir up trouble.
Now, we’ve all met some people that are just not only “over the top” but they’re trouble, as in litigation, lawsuits. It’s written across their foreheads. T.R.O.U.B.L.E. You can’t make fun of them, criticize them,or mention their name without repercussions of some sort or the other.
So, for that reason I can’t even do a sketch or show a fuzzy, out-of-focus photo of this guy I’m going to talk about. Can’t hint at the name of the restaurant involved. None of that. Instead I’m going to give you three photos that you’ll have to morph together on your own. Put the following three shots together and you’ll get an idea of what this guy looks like. Okay, here they are:
Yes, he’s all these things for sure. He’s got this plastic, doll-look, but at the same time, pschopathic and flamboyant. Not an easy guy to be around for more than a few minutes.
He was working at a restaurant in Vancouver, BC and wasn’t expected to last in his position as head waiter for long. Why? Because the manager and half of the staff couldn’t stomach this guy. He was pretentious, snobby, arrogant. And yes, flamboyant (as in Liberace on steroids).
But, as there are so many crazy ironies in life, one day all his lottery balls dropped down the respective tubes, so to speak. Or “if a man that can’t count finds a four leaf clover, is he lucky?” Well, he found his four leaf clover in an older, wealthy, loyal customer to the restaurant named Benny. He used to call him Uncle Benny. And when Benny passed on, guess who inherited his fortune? Yes, none other than Mr. Doll-face himself.
So, even though some wished that he would buy the farm someday, he bought the restaurant instead. And that’s when two things happened. First, the manager and half the staff was fired. But he didn’t do the firing in a pleasant way at all. No, he had to throw in some nasty remark in the process. Instead of just handing those people their pink slip he had to say, doing a very bad impersonation of Al Pacino in Scarface, “say hello to my little pink friend.”
But the worst thing he did was to take a short course on wine tasting that gave him the ability to call himself sommelier, or wine steward.
Instead of running the restaurant from the back office, he insisted that no one other than himself could be trusted in this most important role, explaining the pairing of wines and food. Within a few short months he fancied himself to be the best sommelier in Vancouver, or maybe even all of B.C.
But then he did the unthinkable. He slapped all the wine lovers of Vancouver in the face one day when he decided to cancel BYOB at his restaurant. Customers just couldn’t be trusted to decide on their own which wine should accompany which meal. “He’s a demon” they would say. In fact, if BYOB and wine-pairing was like a religion, he was indeed the ANTI-CORK. He is without a soul, but I’m still afraid to mention his name.
Quoting an excerp from a letter to the editor of a local gay newspaper, one person said “this guy isn’t just over the top, he’s over the rainbow”
Please check my previous posts for details about who does and doesn’t allow BYOB in Vancouver, B.C. and respective corkage fees. And stay turned for my complete searchable database.
Pittstreetboy8 signing off
Now, if Scotty was a little short on his grasp of legal issues, especially with regards to liquor laws, his strength was that he certainly had an ability when it came to making a buck. This story will illustrate just how he could turn one negative into a positive and walk away with a wee bit of change in the process.
It wasn’t hard for Scotty to engage people, especially tourists, as he was always wearing his traditional Scottish attire, complete with kilt, bagpipes and the lot. In fact, a lot of tourists would approach him first and ask to have their photos taken with him. And that was the hook for his little business. One couldn’t help but notice that once the picture taking was finished Scotty would take the people aside and this is where he’d give his pitch. First he would engage them in a discussion about the high price of alcohol in Canada, or BC or specifically Vancouver. “Do you know how much tax the bloody government ads to our favourite bottle of wine or scotch?” he would enquire. ” And then there’s the added taxes when you order your drinks in the restaurant. Tax on tax, it’s bloody awful.”
Typically, when the pitch was complete, Scotty would then accompany his new found friends to the nearest restaurant which is where the transaction would occur. Well, not exactly the nearest restaurant, because there were two criteria that the establishment had to meet. First it had to be a busy restaurant, as in the waiters, manager etc. had to be so busy running around they didn’t have time to be watching everything that the customers were doing. And secondly, it didn’t hurt if the place had a cozy (dimly lit) atmosphere.
After being seated at a, usually corner, table with his “friends” Scotty would place his bagpipes on his lap and an order was placed for cola, ginger ale, tonic water or what have you. One thing for certain, though, the drinks contained no alcohol. Well, at least when they were placed on the table that is. But then within a few seconds and after taking the first intial gulp, the glass would be passed to our charming buddy, Scotty. The glass would disappear below the table for a few seconds, and when it re-appeared on the table, voila. There’s magic in them bagpipes, one might say. Well you could say magic, but more specifically, scotch, rum, whiskey, gin. Yes, for each of the drones and the blow pipe contained Scotty’s own selection. Just a slight twist on the neck, a wee squeeze on the bag, and Bob’s your uncle. Instant rum and coke, gin and tonic, whiskey and ginger ale. You’ve got to love this guy, don’t you?
A few of Scotty’s customers were wine drinkers. “What part of the bagpipe contained the wine, you ask?” The wine, well, that was kept in it’s own special place. I’ll give you a hint. Scotty might have appeared to be bow-legged, but he really wasn’t. And that’s all you’re getting from me.
Ne’re should ye ask what’s under a Scotsman’s kilt.
Hope you enjoyed my April 1st post. Please check back for more stories and to check out the corkage fees at Vancouver, BC restaurants.
Pittstreetboy8 signing off
Lolita’s Restaurant, Davie Street don’t allow
Memphis Blues Barbeque House, Commercial Drive, $15 corkage fee
Osaka Sushi, Burrard Street, don’t allow BYOB
Doux Crepes, Richards Street, $10 corkage fee
Jade Dynasty Restaurant, Pender Street East, $10 corkage fee
Kaide Sushi Bar, Richards Street, don’t allow BYOW
Honjin Sushi, Davie Street, $28 corkage fee
Famoso Neapolitan Pizzeria, Commercial Drive, $15 corkage fee
IL Giardino Di Umberto, Hornby Street, $50 CORKAGE FEE
Emmanuel’s House of Dosas, Kingsway, yes, they allow BYOB, NO CHARGE
Cloud 9 Restaurant, Empire Hotel, Robson Street, $20 corkage fee
Marcello Pizzeria & Ristorante, Commercial Drive, $25 corkage
Congee Noodle House, East Broadway, $10 corkage
Portobello Ristorante, West Broadway, $30 corkage fee
Memphis Blues Barbeque House, West Broadway, $15 corkage fee
Fortune Garden Restaurant, West Broadway, $10 corkage fee
White Spot Restaurant, Kingsway, $10 corkage fee
Hapa Izakaya, Robson Street, $15 corkage fee
Kalamata Greek Taverna, West Broadway, $7 corkage fee
Chutney Villa, East Broadway, $20 corkage
That’s it for now, but please check my previous and future posts to find out which restaurants in Vancouver allow you to BYOB and which ones don’t. And the applicable fees and restrictions, if any, where they do allow.
Welcome back wine lovers of Vancouver, here is your corkage fee update
Salsa and Agave Mexican Grill, Pacific Blvd. , don’t allow BYOB
G Sports Bar and Grill, Granville, Street don’t allow BYOB
Simply Thai Restaurant, Hamilton Street, don’t allow BYOB
Havana Gallery & Restaurant, Commercial Drive $20 corkage fee
La Belle Patate, Davie Street $50
Catch 122 Cafe, Hastings Street West, $20 corkage fee
Stackhouse Burger Bar, Granville Street, $20
Rodney’s Oyster House, Hamilton Street , $20 corkage fee
New Asahi Japanese Restaurant, Robson Street, don’t allow BYOB
Residence Inn, Marriot Hotel, Hornby Street, don’t allow BYOB
Cafe Luxy, Davie Street, $20 corkage fee
Hai Phong Vietnamese Restaurant, Kingsway, $5.00
Dockside Restaurant, Granville Island Hotel, $25 corkage fee
Brazil Station Restaurant, Robson Street, don’t allow BYOB
Sciue Italian Bakery Caffe, Davie Street, don’t allow BYOB
Absinthe Bistro, Commercial Drive, $20 corkage fee
Chongqing, Robson Street, don’t allow BYOB
Kibo Restaurant and Lounge, Hamilton Street, don’t allow BYOB
Cache Bistro & Lounge, Hamilton Street, $20
Ki Isu Japanese Restaurant, Marine Drive, WV, don’t allow BYOB
La Bodega Restaurante, Howe Street, $15 corkage fee
Axum Restaurant, Hastings St., $10 corkage fee
A Taste of India Restaurant, Robson Street, $14 corkage fee
Sushi Bay Japanese Restaurant, Kingsway, Dont’ allow BYOW
Coco Rico Restaurant, Robson Street, don’t allow BYOW
The Boathouse Restaurant, Arbutus Street, $20 corkage fee
Storm Crow, Commercial Drive, don’t allow BYOW
Penang Delight Cafe, W 73rd Avenue, $10
Konichiwa Seafood & Sushi Bar, W. 73rd, don’t allow BYOW
Hello again from corkagfeesbc.com with more restaurants that do or do not allow byob and what the corkage fee is, if any
Salsa & Agave Mexican G|rill, Pacific Blvd don’t allow
G Sports Bar and Grill, Granville Street don’t allow
Havana Restaurant, Commercial Drive $20 corkage fee
LaBelle Patate, Davie Street $5 corkage fee
Catch 122 Cafe, W. Hastings Street, $20 corkage fee
Stackhouse Burger Bar, Granville Street $20 corkage fee
Rodney’s Oyster House, Hamilton Street $20 corkage fee
New Asahi Japanese Restaurant, Robson Street don’t allow
Cavino Restaurant, Marriot Hotel, Hornby Street don’t allow
Cafe Luxy, Davie Street $20 corkage fee
Hai Phong Vietnamese Restaurant, Kingsway $5 corkage fee
Thanks for viewing and please check my previous and future posts
Welcome back and please check out more restaurants that have a byob policy and what they charge as a corkage fee for byob/byow. Remember this is a continuing list so please also check out my previous blogs as well.
Gurkha Himalayan Kitchen, Davie Street corkage fee $20
The New Oxford, Hamilton Street corkage fee $18
Portugese Club, Commercial Drive don’t allow
Twisted Fork Bistro, Granville Street don’t allow
Joe’s Cafe, Commercial Drive, corkage fee $10
Aree Thai Restaurant, Kingsway, corkage fee $10
Pink Elephant Thai, Alberni Street corkage fee $12
Mediterranean Grill, Denman Street corkage fee $5
Sylvia Hotel, Gilford Street don’t allow
Cincin, Robson Street corkage fee $38
India Bistro, Davie Street corkage fee $10
Umeda Japanese, Granville Street corkage fee $10
Moxie’s Classic Grill, Davie Street corkage fee $15
Hub Restaurant & Lounge, Mainland Street, corkage fee $20
Kirin Mandarin Restaurant, Alberni Street, corkage fee $10
Wild Rice, Pender Street corkage fee $20
Tableau Restaurant, Loden Hotel, Melville Street corkage fee $25
Earl’s On Top Restaurant, Robson Street, corkage fee $25
All India Restaurant, Davie Street don’t allow
Via Tevere Pizzeria Napoletana, Victoria Drive corkage fee $20
Raincity Grill, Denman Street corkage fee $20
Thida Thai Restaurant, Davie Street don’t allow
Tsui Hang Village Seafood Restaurant, Granville Street corkage fee $10
Hapa Izakaya, Hamilton Street corkage fee $20
Lily Mae’s, Powell Street don’t allow
Adonis Souvlaki Greek Taverna, Granville Street corkage fee $10
Lombardo’s Restaurant, Commercial Drive corkage fee $15 if not on list (check website)
Thanks for viewing, please come back for more information and stories
My posts aren’t just about the numbers. It isn’t just about who charges what corkage fee in Vancouver or the rest of BC and other details such as if I BYOB what are the restrictions. No, more than that it is about people and wine. Good combination, don’t you think? Anyhow I want to share a story from the past. The exact location of this story, except to say it is in Canada far away from Vancouver, BC and that it takes place in an urban environment and a street called Pitt Street.
Okay, let’s begin. This incident wouldn’t have been documented except for the curiosity of two beat cops that were walking in the area of Pitt Street, a few blocks from the river separating Canada and the United States. As these cops approached an alleyway near the core of the city they heard two people talking, in hushed tones, almost like the subject of their conversation was top secret. Something illegal going on here? As they stopped, and listened, it became obvious that the conversation was not being spoken in English. Fortunately one of the cops was french canadian and could understand what they were talking about. Well, sort of.
Parisian french vs quebecois. One was speaking parisian and the other quebecois style french. So the cops nudged further and listened intently as the conversation progressed. They could both, despite language differences, realize that one style of speech was eloquent while the other was pretty rough (their account, not mine). Being the curious coppers they were, they couldn’t resist turning into the alley. The conversation between the two gentlemen was so intense they didn’t notice the policemen right away. So it allowed the french speaking policeman to realize who was speaking which style of french. Needless to say he was totally stunned when he realized it was Yorkie who was using Parisian style french. I guess I should explain here. You see, Yorkie was, well, what you might call a man of little means who some might call a rubbie dub, wino, street person or just a friendly, happy drunk, depending on your perspective. But one thing none of the beat cops knew until this encounter was that Yorkie spoke french. In fact he was from England. Some say he came from money and that he was the black sheep of his family.
So what were they talking about?
This is where it gets complicated. Because the french speaking cop knew, but couldn’t quite explain what he heard. The translated quote went something like “elegant nose with a long satisfying finish,great legs, with hints of cinnamon, licorice, and applesauce”. What the heck? What sort of secret code is this? So, back at the police station they asked some of their colleagues if they knew of this other guy that Yorkie was talking with. They described him as wearing a tuxedo with a bow tie and a red beret. Something you don’t often see in this working class town. In fact never, to be exact. Well, the first part of the mystery was solved right there and then when one of their colleagues said that the guy was an employee of an high class restaurant on Pitt Street, Not hard to figure out which one, as it was the only high class thing existing on Pitt Street. (oh, the ironies, just keep coming, don’t they?) And it was behind this very restaurant that this incident occurred.
Fast forward one week
And guess who should appear in another alleyway, behind another classy restaurant, talking to another well dressed man? You guessed it. Our old friend Yorkie. Again, the conversation was so intense that neither of them noticed the cops walking past them. And this time they were speaking English, but little did it matter. They might as well have been speaking Greek. Not that the cops were trying to snoop in on their conversation, well, actually they were. But that’s beside the point. They heard what they heard and it went something like this…….”has an ethereal spirit, yet slightly jammy, with a complex finish….”. huh?
We’ve got to take this investigation to a higher authority
You mean…? No, someone even better. The highest priced criminal lawyer in the city, aka the biggest wine snob you’ll ever meet. Off they go with their notes, remember they were just quotes, they didn’t understand any of it, but they did keep good notes. How did they know this thing might be connected to wine? They were tipped off by someone. Leave it at that. But they got the longest, most boring lesson on wine and it was the first time they heard the term sommelier.
What’s this got to do with byob to your favourite Vancouver restaurant? Come on, we’re having fun here, aren’t we?
So anyway, to make a long story short, here’s the scoop. Turns out Yorkie was tutoring all the sommeliers of all the fancy restaurants in the downtown area. Yes, it was he that was coming up with all the complicated descriptions of the various wines that the sommeliers would then pass off to their customers as if it was the fruits of their sophisticated taste buds and years of experience in this field.
And what was Yorkie’s angle?
Well this is yet another irony. You see, even though everyone thought he was a wino, meaning he drank cheap wine to get high, he in fact could not stomach that stuff. No, to get drunk he drank vodka or gin, maybe sometimes whiskey. And with the money he got from the sommeliers he would buy his wine. But never, I mean never would he lower himself to drink cheap ass wine. He was truly a connoisseur in that regard. And when he was in the mood, he would find some special place to go, always by himself, and sometimes with a few grapes and fine cheese and he would be in his happy place, if only on the rarest occasion, with his special little bottle of Chateau Latour.
Definition of SOMMELIER
Hello again, wine lovers of Vancouver. Here are some more restaurants in Vancouver BC that do and don’t allow BYOB and the corkage fee where applicable. Remember to check previous blogs as well as this is a work in progress and I just keep adding as I go until I establish a more user friendly, searchable database.
Chateau Granville, don’t allow
Shizen Ya, West Broadway $20
Taki’s Taverna, Davie Street $15
Samurai Sushi & Noodle, Davie Street don’t allow
Milestone’s, Cambie Street, $19, Tuesdays $10
Holiday Inn, Howe Street, don’t allow
Yaletown Brewing, Mainland Street don’t allow
Minami Restaurant, Mainland Street, don’t allow
Thai House Restaurant, Robson Street, $15
Sip, Granville Street don’t allow
Espana, Denman Street, $25 if not on list (their list is all Spanish wines)
Urban Thai Bistro, Hamilton Street, $12
E Bei Sushi, Granville Street, $10
Kisokoma Japanese Restaurant, West Broadway, $5
Tanpopo Restaurant, Denman Street, $5
Stepho’s Place Restaurant, Davie Street, don’t allow
Yaletown L’Antipasto, Mainland Street, $50
Tropika, Robson Street, $10
Vancouver Marriott, Showcase Restaurant, W. Hastings, $25
Shangrila La, Market Restaurant, Alberni Street, $30, 3 guest min. If you buy a bottle from them, they’ll waive the corkage fee on your brought bottle
Palki Restaurant, Commercial Drive, $15
Pink Pearl Chinese Seafood Restaurant, Hastings St., $5
Cioppino’s Mediterranean Grill, Hamilton Street, don’t allow
Vancouver Renaissance, P2B Restaurant & Bistro, don’t allow
Tojo’s Restaurant, W. Broadway, $50
Tio Pepe’s Restaurante Mexicano, Commercial Drive, $10 not Fri or Sat
Oysi Oysi Restaurant, Alberni Street, $12
Cactus Club Cafe, Robson Street, don’t allow
Zefferill’s, Robson Street, $20
Hurricane Grill, Marinaside Crescent, $25
Brix Restaurant, Homer Street, $25 1 bottle limit
Thanks, and check back for more Vancouver BYOB News
If you find any inaccuracies in my corkage fee list for Vancouver BC restaurants, don’t expect me to apologize. In fact I never apologize. I’m sorry, that’s just the way I am. (taken from a sign outside a printing shop in North Vancouver)
Anyhow, here’s more restaurants in Vancouver BC that either don’t offer BYOB, or they do allow and either don’t charge, or they charge and their corkage fee. Remember these lists are additions to previous lists so check previous blogs.
Boneta, Water Street, $25
Tomokazu Japanese Restaurant, W. Broadway, $20
Chili Pepper House, Kingsway, $10 – $15
Kobe Japanese Steak House, Alberni St., $25
Priscilla’s, Davie Street, $10
Kitanoya Guu, Water Street, $15
Ken’s Restaurant, Kingsway, they allow, no charge
Denny’s Restaurants, Davie Street, don’t allow
Grand Honour Restaurant, Granville Street, don’t allow
Kingsway Sushi, Kingsway, $10
Peaceful Restaurant, W. Broadway, don’t allow
The Dark Table, West 4th Ave., $10
Note: you might wonder why I bother listing restaurants that don’t allow when the other sites only list those that do allow BYOB. I’ve noticed that many restaurants that do allow byob are not listed on those other sites and people would assume that if they aren’t listed, they do not participate. So I am spelling it out clearly that I have, in fact, asked all the restaurants listed here if they do or don’t allow, and what there charge is, plus additional considerations like “if not on our wine list”, how many bottles allowed etc,
If a Vancouver restaurant is listed as not allowing byob it should not be considered as a criticism of their policy. In fact they might appreciate that people aren’t constantly calling them about their corkage fee when they’ve already decided they don’t want to participate.
Don’t forget to like us on facebook and spread the word.
Okay, here’s the scoop on who doesn’t allow BYOB and who does, and what they charge, if anything for their corkage fee in Vancouver BC at this time. This list is not a complete list. I’m passing on the information as I receive it, hopefully I’ll be updating it daily. Please note since obtaining the information, the restaurant may have changed their policy. So it is best to call ahead and get the name of the person that quotes you their corkage fee. Remember, the idea here is to get unscrewed, not screwed. Also, I realize the list is not in any order, but it isn’t a long list. As the database increases I’ll be categorizing it by area, type of restaurant, alphabetically etc.
The list includes, don’t allow, no charge, corkage fee of $5.00 to $50
Dae Bak Bon Ga, Robson St. Don’t allow
Burrard Bridge Marine Bar and Grill, Beach Ave $10
Zakkushi, Denman Street Don’t allow
Eh Restaurant, Alberni Street Don’t allow
Copa Cafe, Cambie Street, Johnson Street, Coquitlam Don’t allow
Indochine, East Broadway Don’t allow
Secret Location, Water Street, $35, not on Friday or Saturday, up to six people only, one bottle limit
Komi Sushi, Melville Street, $5.00 wine only, not sake
Sushi Bang, West Broadway Don’t allow
Le Crocodile Restaurant, Burrard Street, $50 (suggest you call re: any restrictions)
S o L Sun Belt Crookery, Denman Street, $20
Commune Cafe, Seymour Street Don’t allow
Hamilton Street Grill, Hamilton Street, $15, one bottle limit
Tom & Jerry’s Restaurant, East Hastings, Don’t allow
Deacon’s Corner, Main Street Don’t allow
Cafe Orca, Robson Street, Don’t alow
La Casita, Cordova Street $15
Britannia Sushi, Commercial Drive Don’t allow
A Taste of Vietnam, West Broadway, $10
Whole Vegetarian Restaurant, Beach Avenue, $20
The Reef Restaurant on the Drive, Commercial Drive, $12
Penthouse, Seymour Don’t allow
Salathai Thai Restaurant, Burrard Street $25
Campagnolo Restaurant, Main Street $35
Keg Restaurants, $25 if not on their list, check winelist on the website for the location you want
Incendio Pizzeria, Columbia Street Don’t allow
Osaka Teppanyaki Restaurant, West Broadway, $16
Joe’s Grill, Denman Street, $5.00
Seoul Duck Bae Ki, Kingsway, they allow, no charge
Black & Blue, Alberni Street, $40, 750 ml, $80 1.5 litres, $130 3 litres (must not be on their wine list)
Johnnie Fox’s Irish Snug, Granville Street Don’t allow
Fairmont Pacific Rim Hotel, Canada Place, $25 (must not be on their wine list)
Oru Restaurant, Canada Place, $25
Romer’s Burger Bar, Mainland Street, $15
Ricky’s All Day Grill, Dunsmuir Don’t allow
The Flying Pig, Hamilton Street, $25
Coast Vancouver Airport Hotel, &10
Banana Leaf, Robson Street $25
Kitanoya Guu Restaurant, Water Street $15
Pizza Hut Restaurants, they allow, no corkage fee charged
Updated corkage fee list (added)
Phatt, Mainland don’t allow
Miku Japanese Restaurant don’t allow
Thierry, Alberni Street “top table restaurants don’t allow this”
Raw Canvass, Hamilton Street don’t allow
Killjoy, Hamilton Street, “no tolerance” so I guess that means not allowed, ha
C-Lover’s Fish & Chips $5, but you have to bring your own corkscrew (I don’t mind at that price)
Kadoya Japanese Restaurant, Davie Street $10
Kalay Malay Bistro, West Broadway, $20
Fatburger, Davie Street, don’t allow
Central Bistro, Denman Street, $20
Legandary Noodle, Denman Street, $5.00
Glowbal Grill & Satay Bar, Mainland Street $40
Dynasty Seafood Restaurant, West Broadway $10
Dai Tung Restaurant, Kingsway, $5
Black Frog Eatery, Cambie Street, $20
Green Lemongrass Vietnamese Cuisine, Kingsway, don’t allow
The Templeton, Granville Street, don’t allow
Cafe One, Sheraton Wall Centre Hotel, Burrard Street, don’t allow
La Terrazza, Cambie Street, $40
Victoria Chinese Restaurant, Melville Street, $10
Gourmet Castle Restaurant, East Hastings Allowed, no charge, depending on size of food order,
Blue Water Cafe & Raw Bar, Hamilton Street, $38
Earl`s Restaurant & Bar, Mainland Street, &25
Please check back regularly for out updated CORKAGE FEE LIST OF RESTAURANTS IN VANCOUVER BC and don`t forget to like us on facebook
Please mention to the restaurant that you got this information from corkagefeesbc.com whether they have a policy on BYOB or not. We need to keep the subject of corkage fees in Vancouver BC alive and encourage some competition.
Here’s a thought. Let’s say a person, who normally would eat alone, decided that he or she wanted to try out this new trend of bring your own wine to a restaurant. Chances are that they would invite someone, or maybe even a number of friends, to join them, don’t you think? I mean who wants to bring a bottle for one person? So if a restaurant owner thinks that they are missing out on selling that one customer a whole bottle of wine by allowing them to bring their own bottle to the restaurant for a corkage fee of say $15, they are missing the point. Because the customer, by himself, wouldn’t be consuming a whole bottle. The fact that he brings in a bottle means he also brings in more people, hence a larger sale. So I guess I’m saying BYOB IN BC = WIN/WIN
W5 is the simple term for “the 5 w’s” which are as follows:
Who, what, when, where, why? Hope I got them in the right order. We at corkagefeesbc.com want to help you remember the five w’s of corkage fees in BC. So quite simply, here they are:
Who………..are the licenced restaurants in BC that are happy to let you BYOB
What……….can you bring? Answer wine and sake, store bought
When………since July, 2012, so what are you waiting for?
Where……..any licenced restaurant in the province of BC can participate
Why…………and I say, W I N E N O T ??????????????????????????
There once existed a cozy little restaurant that was trying to get more business and was constantly signing up with online coupon sites in an effort to do so.
Then something remarkable happened
A new law came into effect that allowed customers to bring in their own wine(BYOB OR BYOW) and the restaurant could charge them a corkage fee as a handling charge. The waiter there saw this as a good thing and he pointed out to the owner that because of lack of space and low cash flow they weren’t able to have much of a wine list anyway. And this could bring in new customers that would be paying full price for their meals, plus this extra corkage fee.
The restaurateur, always the pessimist, shrugged and snarled
And that set the tone, because every time customers would come in with their own bottle the owner would make snide remarks to the waiter, loud enough for the customers to hear about how he thought he was being shortchanged by this new BYOB policy, even though he was charging $20 for this service. And this, despite the observation of his waiter that business was up 20% lately.
Well, you might have guessed what happened next
Soon word got around from one customer to the other and then to people on the street, friends, neighbours, co-workers of his customers that this restaurant was not BYOB friendly at all. In fact the restaurant owner became known as a whiner and people would snip “we could go to __________Bistro tonight and get whined and dined, (NOT). Of course it wasn’t long before the restaurant closed down.
What ever happened to the waiter and owner, you ask?
Well the waiter went to work for a restaurant across the street that offered BYOB specials two nights per week and was just delighted with all the tips he was receiving from all the happy customers. And the owner? Last we heard he was selling hot dogs at the local ice rink where he would be seen constantly mumbling things to himself that no one could understand.
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A colorful character, who is a regular attendee at one of the soup kitchens set up in the basement of a local church, was seen with a bulge in his jacket as he entered the seating area with a friend. One of the volunteers noticed that shortly after sitting down he reached inside his jacket and promptly removed a brown bag, and sat it on the table. As he started removing the contents of the bag the volunteer quickly approached, and sure enough, out comes a bottle of wine.
A little knowledge about the law can be dangerous
“What on earth do you think you’re doing?” asked the volunteer, who by now is beside himself, shaking his head. The gentleman with the wine smiles and answers “didn’t you hear? There’s a new law in the province of British Columbia that allows for a diner to bring their own bottle of wine. You know, I think it’s called the BYOB rule or something.”
That doesn’t apply here
“That rules surely doesn’t apply here” quips the volunteer. “Are you sure about that?” the gentleman asks. “Well, for one thing alcohol isn’t allowed in this holy building.” he answers in a very smug way. “I guess that red beverage that the priest drinks every sunday during your service isn’t really wine?” the diner now with a glowing smile enquires.
Being a gentleman, the bottle goes back into the bag
The gentleman decided that he may have to do some research before he presses this point, because as they say, a little bit of knowledge can be dangerous.
Playing by the rules
A few days later our friend is back at the soup kitchen and the volunteer immediately notices him. They are both anxious to avoid a scene and the volunteer takes him aside and before he can say anything, buddy tells the volunteer that he has done some research and agrees that he handled the issue on the previous visit badly. In fact his etiquette was lacking somewhat at the time. He then handed the bottle that he was carrying to the volunteer and said “I realize I can’t just take the bottle to the table myself. In fact I am handing it to you now as the procedure requires and I would like you to then uncork, decant and bring it to our table with two glasses. And I’m sure you will be waiving the corkage fee today, being the gentleman you are, correct?”
Calling all restaurants in Vancouver and the rest of BC
Please tell me your corkage fee. You can list the name of your restaurant and your corkage fee, but please supply me with your email address, name and telephone number, which city you are in
Send to email@example.com
thanks for supporting BYOB BYOW in BC (remember, includes wine and sake)
Is there even a word for corkage fee in Chinese, I wondered
Well I’m guessing not, based on my own experience in China. I was visiting the city of Shenzhen which is just across the border from Hong Kong two years ago. There is a district there called Xiang Mi Hu that has a lot of restaurants grouped together, sharing the same huge parking lot. You can choose your restaurant, but better yet you can choose you own wine. As in, bring your own wine if you like.
A new discovery in BYOB
Remember, this was two years ago and we didn’t even have this concept of bring your own wine in Vancouver or BC. So when one of my friends, who lives there permanently, told me I could do this I was pleasantly surprised. Another friend that joined us at the restaurant also brought a bottle, but it was totally undrinkable. It had been sitting upright with the other 11 in a box for a number of years. Now I think YUCK is the same in both languages so I think I made my point at the first sip. Fortunately the waitress had left the corkscrew with us so we were able to pop open the (I think YUMMY also translates well) stuff. Or should I say lovely, French wine. Regret not writing down the name of that wine, but it was good.
Maai dan! Or bill, please………..Am I hearing a drum roll?
Because that was the mood as I anticipated checking the bill for all the things missing from a restaurant bill in China. Including the following: tax, tip, and you guessed it, corkage fee. I almost yelled out “hu hu!” but I didn’t want a dozen people turning to look at me, wondering why I was calling their name. You know, Russell Peters’ joke? (the comedian?) Never mind.
But remember, I’m a Canadian, eh?
So in fact, I did slip the waitress a folded up $20 rmb note that she guiltfully accepted after some convincing. And that’s when I would have asked “how do you say corkage fee in Chinese?” But at that time I didn’t even know the word myself in English. So I just said thanks for the extra service.
Who’s offering a special on Bring your own wine in Vancouver?
Well I’ve just started this site yesterday in an attempt to supply information and bring up discussions regarding the new corkage fees for BYOB OR BYOW in Vancouver and BC. So please be patient as I compile my list of restaurants and their corkage fees. But for now I do know of one restaurant in the West End (because that’s where I live) that is offering a:
Valentine Day Special on BYOW/BYOB
It’s Chengdu Szechuan Bistro on Denman Street, just north of Robson Street. This is a restaurant that calls itself fuzion and I guess that makes sense because you can see the mix of Cantonese style dishes and Szechuan (spelled Sichuan in mandarin style pinyin) dishes as well as some special twist on french fries with three different flavourings. Anyhow, about the wine. It’s all about the wine Well that’s what I’m here to discuss. So they are offering a corkage fee, which is the fee they charge for” bring your own wine to the restaurant”, of $14 on that special day.
If you are interested in bringing your own wine to the restaurant, here’s some tips.
By law, the wine has to be store bought, not home made.. The fee is based on a normal size bottle which I would guess at 750 ml to 1 liter. Anything you don’t drink you can take home with you but it has to be re-corked. If you think your cork won’t fit back in the bottle, bring one of those re-usable corks. If you are bringing white wine (or whichever wine you want chilled), try and pre-chill it yourself or drop it off to the restaurant ahead of time and ask them to put it in their cooler. If it’s red you are bringing and you feel it might need some time for decanting, again bring it ahead of time and ask them to decant for you in advance.
The source of my information
thanks and Cheers!
- New law in British Columbia allowing BYOB, BYOW, CORKAGE FEE
- A new law in BC allows for customers to bring their own “store-bought”, not homemade, wine to a restaurant and have it served to them for a fee which is called a corkage fee. Remember this term because you will be hearing a lot about this in the next while. So here’s what it’s all about. The wine must be store bought, doesn’t matter how much you paid for it, that doesn’t affect the corkage fee. So if you happened to have a bottle of really nice wine and you are looking for an excuse to pop it open and enjoy with friends, why not take it with you to your favourite BC restaurant.
- How much will the corkage fee be in Vancouver and the rest of BC?
- Just how much this corkage fee will be in Vancouver or Victoria, Kelowna, is up to the individual restaurant. Don’t expect to take a bottle to your local McDonald’s anytime soon. The restaurant must be licenced to sell alcohol and all the rules apply with regards to servicing wine that you bring in the same way as the alcoholic beverages that they normally sell. Here’s what to do. Call ahead and ask the BC restaurant what their corkage fee is. Ask them if there is any special price for a certain day of the week, time of day etc.
- When you arrive with your BYOB to the restaurant, what to do….
- When you get to the restaurant you have to turn over the bottle to the management or bartender, waiter. Someone will be serving you the wine initially, you can’t just open the wine yourself. Any wine not consumed that day will be re-corked by the restaurant staff and given to you to take home. There are rules about where and how you can transport the wine but we’ll discuss that another time.
- It’s all about size, how big is your bottle?
- Common sense will dictate what size bottle of wine you will be allowed to bring to the British Columbia restaurant for the corkage fee charged. We’ve all seen those gigantic sized champagne bottles, right? Do you think the fee would be the same for that one as a 750 ml bottle? By the way, you can also bring box wine.
- Make sure the restaurant knows what type, size wine you will be bringing. The idea here is not to short-change the restaurant. This whole procedure for bringing your own wine to restaurants in British Columbia should be a win/win situation. The restaurant owner doesn’t have to invest thousands of dollars and take up valuable space to stock up on every different type of wine that’s available in BC.
- Kudos for those responsible for BYOB
- Let’s hope that this new rule in British Columbia for bringing your own wine goes smoothly and is beneficial to all. And to all the people in the government of British Columbia that were responsible for these changes in the liquor laws and all the participating restaurant owners, I say “Cheers” You will soon be able to search a data base for corkage fees at various restaurants in Vancouver and other places in BC
- at: www.corkagefeesbc.com