“BYOB gets more and more popular,” Salandria said, contemplating his shrinking wine list that now offers about half of the variety it used to. “Especially after 8 o’clock and with the younger crowd.”He used to watch wine-toting patrons either leave immediately or sit through an unhappy meal with an unopened bottle – “and not come back.”
His new laissez-faire policy has been a success, Salandria said, bringing in many new customers. But he’s selling a lot less wine.
“Last Saturday, I sold three bottles. I thought, ‘Hey, this is working too well.’ But for a restaurateur, there is nothing worse than empty seats.”
WaiterBell Angle: This article is interesting because it is a customer driven movement. I hope the concept of WaiterBell may also become customer driven with patrons asking their favorite restaurants to offer the WaiterBell service.