Posted by JB on April 15, 1998 at 14:13:30:
Can a restaurant industry person please give a valid
explanation as to why I must pay 2-3X the price for a
good bottle of wine in a restaurant than I do in a liquor
store? I realize that a lobster or nice chop doesn't
cost $30, but the preparation warrants the cost
(usually). Chefs don't make the wine! They simply buy it
and jack up the price enormously. Please don't simply
say it is for the cost of storing and serving the wine.
If that's the case, there should be the same dollar markup
on every bottle, rather than an exorbitant percent
markup. Nothing burns me up more than laying out $70 for
a bottle of wine I recently bought for $25. It seems
asinine that the wine should cost more than the meal.
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