re: Acceptable Corkage

Like Gris said, call before you go is a good way to handle it… but a couple things:

1) Don’t bring in what is in their cellar
2) Don’t ask them to hold/chill/serve

Assuming that is covered in the scenario for all “6” bottles, tip your server ahead of seating on the vino and explain…. “Hey man, we are sharing bottles of wine tonite we wanted to enjoy at your restaurant, here is $100 bill to put in your pocket before we get started…”

From a servers perspective ??