Luther Myrvold wrote in
news:lmyrvold-B3698B.20560215092005@news.newsfeeds.com:
> In article ,
> "Jean O'Boyle" wrote:
>
>> "Nonnymus" wrote in message
>> news:nNrVe.14503$ct5.3953@fed1read04...
>> >
>> > My friend, what do you think that those silly little inside pockets
>> > in the coat are for? That's where you place the bottle with the
>> > balance of the wine in it. Nobody would dare to ask you to share
>> > if you've already secreted the bottle in your tux jacket. It's
>> > also a wonderful way to avoid the corkage charge, if the bottle was
>> > brought onboard by you. If you are like me, and carry a 2' length
>> > of plastic tubing, you can snake the tubing inside the bottle
>> > within your tux jacket and just take discrete sips as you dine.
>> > That way, the bottle is never pulled out and your tablemates won't
>> > notice that you even have a bottle at the table. Nonnymus
>>
>> You rascal, you! Now we KNOW that you are feeling like your oldself
>> again! I'm glad that Luther is not taking you seriously and taking it
>> all in good stride. ;-)
>>
>> --Jean
>>
>>
>
> Now I'm confused. How does the wine guy charge a corkage fee for a
> screw top wine? Also, do I smell the screw top when presented to me?
> I want to be sofisticated about these things so that I fit in with the
> rest of the table of high toned people.
>
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Assuming the question is not tongue in cheek, they charge corkage by
adding to your bill, cork or not,and no one does not smell the cap, why
would they it can't smell bad or be contaminated by TCA the chemical
that is responsible for most bad bottles.
On the other hand, [tic]
It is actually a "turnage fee" (pronounced "tour NAGE" and rhyming with
the American pronunciation for garage) likely to be higher than corkage
since the turning of the screw is inherently a dangerous activity
involving multiple lateral stresses and is a recognized injury producing
manuever. There are already reports of waiters suffering from RSS
"repetitive screw syndrome" the ability to screw properly is highly
valued in the restaurant business these days and applicants are being
encouraged to demonstrate their abilities to the head sommelier and
restautant manager. Once simply cannot get employment in the finest
establishments without demonstrating one's screwing ability to their
complete satisfaction.
--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/
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