licenses. "Bring your own beverage" was in common use by the 1970s and was in wide circulation by the end of the year. In the 21st century, BYOF – "bring your own food" – appeared on the scene, referring to bars lacking full kitchens, encouraging patrons to bring their own food. Corkage Establishments that sell alcoholic beverages for on-site consumption, such as bars or restaurants, may also allow patrons to bring their own alcohol. That alcohol is usually subject to an opening fee. Often the rule is limited to bottles of wine, where the fee is known as corkage or a corking fee. Such policies are greatly regulated by local liquor control laws and licensing restrictions. Bottle club As an alternative to the traditional full-service liquor license, some jurisdictions offer a similar license known as a bottle club license. It allows the business establishment to serve alcohol on the premises, but only if patrons brought the alcohol from elsewhere. The license generally prohibits the business from selling its own stock of alcoholic beverages and may require that patrons be members of the establishment. Such licenses may be preferred in situations where fees or zoning conditions imposed by a full-service liquor license are unwanted or impractical. They may also be the only license available, as some jurisdictions impose full-service liquor license quotas or business class restrictions. In the United States, no license is required for private clubs that do not sell alcohol but allow patrons to bring their own. As obtaining a license to serve alcohol is complicated and not cheap, and laws about what may happen on the premises are sometimes quite restrictive, strip clubs and other establishments providing some sexually-related service or environment often use a BYOB approach, sometimes announcing that they provide "mixers" (cocktail ingredients other than alcohol). Regional variations In Australia and New Zealand, the term "BYO" (Bring Your Own) emerged to describe business establishments that offered corkage. It is believed that restaurants in Melbourne, in the state of Victoria, were advertising as "BYO" establishments by the 1960s with the concept becoming popular in New Zealand in the late 1970s. Legally, using New Zealand as an example, if a premise only holds an on-licence-endorsed (BYOB license), an owner who is also a duty manager with a General Manager's Certificate is forbidden to have a wine list and sell alcohol on the premises. The owner must have both