davidle@uunet.uu.net (12/26/89)
My wife and I frequent an excellent hole-in-the-wall Italian
restaurant. They have a delicious menu but an absolutely
abysmal wine list. Their house wine has the taste of
Styrofoam and I think they purchase their other wines from
the local 7-Eleven.
Don't get me wrong, I'm not a wine connoisseur, but I know
what I *don't* like.
We normally apply the time honored solution to this problem
and bring in our own bottle of wine. If we carry in a nice
BV cabernet, say, we ask the waiter what the "corking fee"
is. This is usually a nominal two dollars.
The wine at this particular restaurant is so bad that if we
were to bring in a jug of cheap Gallo wine (you know, the
kind without a cork) it would be a vast improvement over
their normal fare. Can you picture my wife and I inquiring
of the waiter what the "screwing fee" is?
David Levine
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