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Polo Lounge: the non-plus-ultra of corkage idiocy.
From today's L.A.Times article:
"Corkage fee $50 if the bottle you bring is not on their wine list; if it is, you pay the same price it would cost to buy the bottle to drink your own wine."
Bringing a bottle of wine that is on a restaurant's wine list is very bad form. I bring my own wine for many, if not most (90%+) of my meals, and take great pains never to open a bottle that is on the resto's list.
$50 is also on the very high end of corkage fees. Not great, but not the worst I've seen.
BTW, when I say "same bottle", I mean identical... producer, cuvee AND vintage.
re: woojink
Why is bringing a bottle on the list bad form? What am I supposed to do...research the restaurant's wine list every time I dine out? The restaurant gets their corkage either way, no?
re: manku
First of all, many restaurants have their list online, so "researching" isn't that difficult.
Secondly, when bringing my own wine to a restaurant, I *always* bring wine from my cellar -- not from the store. In other words, I am bringing (for example) a bottle of 1985 Châteauneuf-du-Pape, NOT a bottle of 2005 Châteauneuf-du-Pape; or a bottle of 1994 Washington State Cabernet Sauvignon, not the 2005 vintage of the same wine. The ODDS that the restaurant has those bottles is considerably less when I bring in a mature, ready-to-drink vintage than if I brougt the vintage that is curently available in the marketplace. (As woojink rightly points out above, the corkage policy appries to the IDENTICAL bottle. Bringing in the 1997 vintage of Joseph Phelps "Insignia" Napa Valley Red Table Wine is NOT the same as bringin in the 2004 vintage of the Joseph Phelps "Insignia" Napa Valley Red Table Wine.)
Finally, whenever I bring wine to a restaurant, the first thing I do is ask for the wine list -- for several reasons, but one is to make sure what I brought is not on their list; if it is, I don't open it. It's that simple. Indeed, I often (though admittedly not always) bring two different bottles with me -- the second botttle is there a) in case the first bottle is already on the list, and b) in case the first bottle is corked.
re: zin1953
Not all lists are online. Most actually aren't. Some places don't even have websites.
Isn't wine from your cellar from the store anyhow? how else did you buy it to put in your cellar? I guess it could have come from the winery itself, in which case, the bottle costs even less, usually.
Good Idea to scan the list first, though.
But seriously, if I have a bottle of La Tour in my Cellar, and they have the same bottle, I would still want to bring mine. Why pay more than I paid originally? Also, as the flavors and nuances can differ from bottle to bottle, I would want mine.
re: Diana
1) At least in the U.S., the most expensive places to buy wines is generally at the winery.
2) The difference between bringing a bottle "from the store" versus "from [one's personal] cellar" is availability. Many restaurants offer only the current vintage of "Château Cache Phloe," and do not have older vintages available -- and yet "Château Cache Phloe" needs 10-15 years (generally, in a good vintage) to reach its maturity. So why drink the 2005 vintage, if I have the 1994 in my cellar?
3) If you have a bottle of Château Latour in your cellar and it's a mature bottle that you've cellared for some time, AND if the restaurant not only has Château Latour BUT the very same vintage -- then, and only then, is it the very same wine. And -- depending upon your cellar conditions -- the restaurabt *may* have better storage conditions than you do. ;^)
re: zin1953
So, Jason, how did you like the 1994 Cache Phloe ?
re: RicRios
Serious answer: the last bottle of Cache Phloe -- yes, it's a REAL label -- I ever had was the 1981 Chardonnay.
Cache Phloe was the private label for a retail wine store in Marin County, California -- Mill Valley, IIRC. The artwork featured gold coins in the formation of a grape cluster, with dollar bills acting as the grape leaves. The store is long defunct, I "added" the word "Château" for the nice way it sounded all together, and I've long used that in these sorts of discussions when I don't want to name a specific producer.
The other is "Domaine Jean Deaux," a take off on a great producer of Burgundies, the late Jean Gros.
re: zin1953
this humble wino REALLY enjoys your expertise.
i guess what they are saying is:
"we really don't want you to bring your own bottle, but we will try to temper that with a touch of flexibity."
re: westsidegal
Well said. It's easy to forget that many, if not most restaurants outside of LA and SF (e.g. NYC) do not allow ANY corkage. Bringing wine isn't a right, and it is something that is up to the discretion of the restaurant... I wish it were more prevalent everywhere, but just because it's not, doesn't always mean I won't go someplace.
I think the real issue is that many places have seen large numbers of customers take unfair advantage of corkage policies and that tends to spoil a good thing for the rest of us.
BTW... My FAVORITE part of this review is the fact that the restaurant LOST IRENE'S RESERVATION!!!! How amazing is that? Talk about an "oh S**T" moment... IF they knew who she was.... ROTFLMAO!
re: woojink
"I think the real issue is that many places have seen large numbers of customers take unfair advantage of corkage policies and that tends to spoil a good thing for the rest of us." Please be so kind as to elaborate on this because I cannot imagine how it is possible to "take unfair advantage of corkage policies." Seems to me it's nothing more than a routine service with a standard fee.
Obviously, The Polo Lounge can charge whatever it wants for its services. If the management was so inclined, it could also charge $150 to valet your car, whether it be a Bentley or a Kia. But who wouldn't be outraged by that?
My point is that there are norms and tolerated limits. If a restaurant doesn't want to provide this simple service and allow for outside wines to be brought in, that is perfectly its right. But that's not the case here. And as someone who has dined there several times, I feel that absolutely nothing about the overall Polo Lounge experience warrants such an offensively disproportionate surcharge above the norm.
re: Arthur
Many restaurants offer fairly low corkage fees in order to allow people to bring a "special bottle", maybe one they've been saving up -- the corkage fee in this case is really just a recovery of the cost to provide the wine service (glasses, service, decanting if necessary).
The "taking advantage" part comes in when you realise what a profit centre wine sales are for a restaurant. Think of how much it costs to buy a bottle of, say, Veuve Clicquot at a restaurant against how much it costs at a liquor store -- most of that huge difference is profit. If you bring in wine that the restaurant sells, you are denying them the opportunity to make that profit. Now, many people wouldn't give a damn, but if you do, then that constitutes "taking advantage".
I don't know too many restaurants that WOULD do corkage on a bottle they themselves sell, since the restaurants' view is that corkage is wine service for bottles they don't sell.
I was amused the night I was at La Luna Negra and a huge party had a couple of cases of wine, but had a huge argument when it came time to settle up, because they thought corkage was per "kind" of wine, not per bottle... ah, it's fun and painful to watch the clueless dine.
re: Arthur
Das Ubergeek and 2chezmike are both correct. "Taking advantage" comes in several forms, as they both mentioned.
Historically, before corkage was fairly widespread (primarily in the west), it was fairly unheard of. It was pretty much only available at restaurants where someone had a personal relationship... usually the patron being someone that was heavily "in to" wine as a collector or some such. A wine collector might make a special arrangement to bring in a bottle or two of really great "special" wine that the restaurant didn't carry and that was very special and high end. The restaurant would make an accomodation to the customer in this case as this customer was someone who would order well, perhaps buy a bottle or two from the house and follow the other rules of wine/corkage etiquette.
Since it's become widespread, the spirit of this original arrangement has changed drastically... more and more people are bringing in wine that is very low end, not special in any way, just to save a buck... additionally they are bringing in wines that the restaurant carries. This behavior falls into the category of "taking advantage" in the minds of most restauranteurs. I can see why.
The flip side of the coin is that wine has gotten considerably more expensive. Mark ups are an issue in some places, but again, that is the restaurants right to charge what they wish... our right as customers is to vote with our wallets. Also when you think about it, wine markups (from a percentage point of view) aren't nearly as bad as what restaurants charge for single drinks for hard liquor, beer or other spirits.
$50 is on the high end of corkage, and I think it is high. But there are others that are higher. Also, a wine that I would normally bring to (or drink in) a restaurant would usually cost me $300 to $1000 at a restaurant, so if you look at it from that perspective, $50 isn't so bad.
Just got back from SF and brought wine to both big dinners I had there... GREAT bottles... I also bought some VERY nice bottles from each place.
re: woojink
And let's not forget the bit of etiquette that says that if you bring fancy wine, it's considered polite to offer the sommelier a taste of the wine -- this goes back to the idea that corkage is for a "special bottle".
It cuts both ways, though -- a restaurant with corkage fees that has too high of a markup will see people bringing their own run-of-the-mill wine. The restaurant can either realise their wine markups are too high and lower the prices, or increase prices for (or eliminate) the corkage program. Both have their risks.
re: Das Ubergeek
I agree with the offering a sip to the sommalier. It's just good manners!
Still, nowadays, even thought the policy was for a "special bottle" you can call many places and find they will have no problem with whatever you want.
"Special" could be expensive wine. "Special" can be a hard to find bottle. "SPecial" can be a bottle that has been laid down for years. "Special" can mean grammy maime's favorite white zin to have on hir 90th birthday. "Special" can mean "it's my birthday and I like this winne, dammit."
"Special" depends upon the individual.
It would, of course, be easier to figure out what's on a wine list if EVERY place posted their wine lists online or in public. Otherwise, it would be silly bringing a duplicate (of course, I feel like a chump paying $30 for a bottle I could buy myself for $15- $20.)
The trick? Whatever you spend, whatever you bring, make it special to you, and try to find something unique or interesting.
A true Sommalier appreciates a bottle with a story behind it, no matter what it is.
re: Diana
My habit is to always offer a taste to the Sommelier or chef or whomever appropriate. I also always bring a very serious wine (usually means high end or very rare... generally NOT inexpensive, almost always at least 3 digits), I also almost always buy a nice bottle of white or Champagne from the house. That coupled with never bringing something already on the list nets a very favorable welcome towards bringing wine in the future.
To avoid the potential problem of bringing something that is already on the list, I usually bring several options... also let's us select the best pairing for what we decide on eating. On many occasions, my insulated 'wine bag' is full to its complement of 6 bottles. Rarely have I found a wine list that has more than one (max two - VERY RARE) of the bottles that I bring on it. If I'm travelling or it is not practical to bring several bottles, I speak to the Sommelier ahead of time and talk about what I can/should/will bring.
re: woojink
Forgive me for being a complete rube, but what are the mechanics of offering a taste? After the sommelier opens do you just say, would you care for a taste, or after he pours to everyone else, or before he opens, or what? We don't take our own wine to restaurants, but recently we've gotten some really nice bottles on our trips to the wine country and have been thinking about it. Thanks!
re: writergirl
When I bring a great bottle of wine or champagne to a restaurant, I always ask the captain, waiter, sommalier, or whoever's opening, to bring an extra glass for themself.
re: 2chez mike
What 2chez mike said. I always tell the sommelier to bring a glass for him/herself. I remember a wine dinner where 9 of us each brought a bottle of wine. The sommelier (who we had contacted earlier in the week to set up the dinner) said that it looks like we will need 81 glasses. Everyone chimed in, "Nope, 90." BTW, it was a great dinner and the restaurant waived half the corkage fees. Nothing like steaks and older California Cabs.
I can think of several restaurants here in DC where the owner is "into" wine in a big way and they encourage us to bring wine because they know they will get to taste some wines that they don't have.
On the other hand, most sommeliers don't want more than a small amount since it they drank a half a glass for every bottle offered, they would be flying.
re: writergirl
They'll ask how many glasses you require. Tell them, and say, "Please bring one for yourself if you'd like, we would welcome your opinion."
re: writergirl
At some point, I simply tell the sommelier (or the waiter) to bring an extra glass for themselves.
re: woojink
"If I'm travelling or it is not practical to bring several bottles, I speak to the Sommelier ahead of time and talk about what I can/should/will bring."
You know, I do the same thing....it makes sense, really.
Maybe they just don't want anyone taking advantage of the system by coming in and sharing a seventeen dollar appetizer and bringing in their own bottle of Two Buck Chuck. ;)
the good news Ric is that the Polo Lounge will never be one of your dining options, so you really do not have to worry about their idiotic policies. Truly meant for the crowd they attract, not anyone else. It could be $100, and that crowd still would not be overlyl concerned. They probably would not even know what wine to bring, nor to even bring a good wine at all.
Time to move on!
re: carter
Amen. Long live to His Majesty Sultan Haji Hassanal Bolkiah Mu'izzaddin Waddaulah.
re: RicRios
It's great that some of you can afford $100+ retail bottles of wine. There are those of us out here that want wine with dinner but don't want to pay $45 for a $15 bottle of wine that doesn't even taste good or then pay $75 for a $30 bottle that is at the current intersection of my taste vs. budget graphs. So we'll either pay a corkage or skip the wine altogether. A high corkage fee means that the restaurant will not make money from a corkage fee or their own wine.
re: Dave and Stuff
no it's not.
re: Dave and Stuff
Why is it silly? You wouldn't bring your own paté to a restaurant to avoid paying the price on the menu; you wouldn't bring your own tiramisu to a restaurant that sold it to avoid paying a per-piece charge... so why is it silly to charge the same amount for the wine as if they'd sold it, since it's available on the list?
re: Dave and Stuff
For those who pay corkage on their own bottle equal to the price of the restaurant's identical bottle, there should be a special sort of Darwin award.
The reality is, the costs of running a high end restaruarnt like the Polo Lounge are staggering and one of the easiest ways to profit is thruough significant wine markups and corkage.
Many more plebian eateries already charge $15-20 corkage, so $50 at the Polo Lounge isn't all that much of an eye-opener.
re: 2chez mike
Well, paint me purple and call me Plebian, 'cause I think $50 is too much, no matter what the overhead is
My eyes are open and my pocketbook is shut.
re: Diana
Amen, Diana. $50 (not to mention tax and tip) to take about one minute to pop a cork and pour? Nice work if you can get it.
Furthermore, I also think the expectation that one should always offer the sommelier a glass - i.e., as much as a quarter of a bottle - of one's own wine is, with all due respect, little more than grandstanding. I appreciate the appearance of generosity that lays gleaming at its surface, but please understand that in the grand scheme of things it just makes things so much harder for the rest of us. What's next - always setting aside some of the food on your plate for your server? Letting the valet take your car for a spin? Really, enough is enough.
re: Arthur
Rarely is a pour/taste for the Sommelier or anyone at the restaurant more than a two ounce pour. Certainly nowhere near a quarter bottle. That is more than overstating it. If you don't want to offer a taste, then don't. It is, however, considered by many as the polite thing to do.
$50 is on the very high end for corkage, but having it available for $50 vs. not having any corkage, or ability to bring wine... which is the case in most other geographies... is far preferable.
There is more to corkage than just opening the bottle. Usually, I have my reds decanted and in most higher end places (don't have any specific info re:Polo Lounge), good varietal specific stems (Reidel or Speigelau) are used. Does that justify a $50 corkage? Totally up to the individual point of view. For some (like me), it's not that big a deal... bringing my wine is more important... for others (like you and others) it is a huge deal. Some will, some won't. Such is life.
re: Arthur
Your analogy is not accurate.
No, you don't leave food for the waiter on your plate, because you're not bringing your own food. If you DID bring, say, a special confection for someone's birthday, yes, I would absolutely offer a small bit to the pastry chef if he or she so desired.
And when I say a taste, I mean a taste, not a glass. Like when they pour an ounce or two into the glass for you to inspect (make sure it's not corked, etc.), that kind of amount. Enough to give the sommelier a taste of a wine that he or she may never have got to try otherwise.
That "politeness" that you consider "grandstanding" also can pay off -- when my uncle, who is a huge oenophile, brings a special bottle (the last time was an old Clos Vougeot grand cru) out of his cellar to his favourite restaurant in New York, he gives the sommelier a taste -- and thus they have struck up quite a relationship, and now the sommelier returns the favour by letting him know when they've got something new and exciting in the cellar.
re: Das Ubergeek
I always offer a pour to the sommelier or wine steward or server. I don't expect anything in return, but I've been surprised on more than a few occasions when the corkage has been waived altogether (even without the purchase of another bottle off of the resto's list). Sure, it certainly helps that the wines I bring are very nice bottles, but I think the gesture is invariably the reason.
re: Arthur
I have NEVER has a sommelier pour themselves "a quarter of a bottle" - EVER! That is 6.35 ounces (187.5ml). Most of the time, it's one-to-two ounces, and whenever I pour the glass, the sommelier usually says I'm pouring too much . . .
Don't forget he/she is working, and you (me) aren't the only one giving the sommelier a taste that night . . .
re: Arthur
It is nice to offer a taste, but a real professional would not even allow you to give away much more than an ounce to taste... I work in a restaraunt and love to expand my wine knowledge. But, a taste is all that is needed, more than that is someone trying to take advantage of you. I'd consider not going back to a place that demanded a quarter of my bottle of wine. Personally, I waive the corkage fee to anyone who is nice enough to gesture a small taste.
re: joshekg
It is $50 at The French Laundry, but comparing The Polo Lounge to The French Laundry is like comparing Paris Hilton to Angelina Jolie.
In my 35 years in the trade, I know that most high-end, top-quality restaurants with a "serious" wine list/wine program have a corkge policy like this, i.e.: "you can't bring in a bottle of wine that's on our list, and if you insist, we will charge our list price as corkage."
This is not unusual in the least.
re: zin1953
Speaking as someone without a large and/or unique cellar, this thread is somewhat bizarre. Seems to me one of the main reasons for choosing a restaurant--especially at the high end--is its wine list, and the enjoyment of finding something new, of discovering a great wine I don't have, never had, and are not likely to have. If I had some rare speciality in my cellar I really wanted to try because it matched a great restaurant's food: another story. However, regularly bringing a bottle (to say nothing of a back up!) is in poor taste and maybe just a bit obsessive. Why not bring your own baguettes? Or
coffee beans? Or that special bottle of water? Sorry, I just don't get the fussing.
re: obob96
do you keep a variety of different bottles of water in your house that you find better than the evian that they serve at the restaurant?
re: clayfu
Responding to clayfu and jason: I drink tap water only, and everywhere, unless absolutely necessary. I appreciate gerat bread and great coffee and an disappointed by the lack of either, especially at a place that should know better. But that's the gamble, it seems, in a world where nothing's perfect, and where fussing about getting everything right drains the life out of the day.
re: obob96
First of all, it is LEGAL in certain juridictions within the United States for one to bring their own wine into an on-sale establishment. In other jurisdictions, that practice is ILLEGAL. (What is meant here by jurisdiction varies: sometimes it's a nation, or a state/province; in some states/provinces, it may vary by county or even by city.) Furthermore, just because one resides in a jurisdiction where it is legal doesn't mean that all restaurants within that jurisdiction will permit it. Clearly this entire discussion is completely moot if one resides in an area of the planet where it is legal to BYOB.
The practice of bringing in one's own wine varies with geography. For instance, it is a regularly accepted practice in the San Francisco Bay Area, in LA and in the Napa Valley (especially among locals). It is less common in places like, for instance, Boston or Richmond, Virginia.
As far as the main reason for selecting a restaurant is concerned, you write:
>>> . . . one of the main reasons for choosing a restaurant--especially at the high end--is its wine list, and the enjoyment of finding something new, of discovering a great wine I don't have, never had, and are not likely to have. <<<
For me, the ONLY reason to select a restaurant -- especially on the high-end -- is its food! In other words, I dine out in high-end restaurants because EITHER I like the food that Chef ________________ prepares (i.e.: I have enjoyed his/her cooking before, either at this or another restaurant, and am looking forward to trying it again), OR there is a brand-new place (or a brand-new-to-me place) that I have heard good things about and am looking forward to trying.
In other words, for me, it's all about the food. Period. Too many high-end restaurants have disappointing (not to mention over-priced) wine lists.
* * * * *
FWIW, I must admit that I have gone to restaurants just for the wine. The last time I went to a restaurant because of the wine list was in 1975, when Perino's was having a huge sale of dessert wines off their amazing list, and you could buy German Auslesen and Sauternes literally for pennies on the dollar! I think we went 2-3 times a week for a solid month . . .
* * * * *
I do not ALWAYS bring wine with me to restaurants. Far from it. But when I do, it's usually becasue I am a) going to dinner with friends who -- like me -- are or were also in the wine trade; b) we all have cellars full of special wines; and c) we want to share them with one another while enjoying to food of Chef _________________ (who, despite the considerable talents in the kitchen possessed by many of my friends, can cook far better than any of us!). (BTW, the reason for bringing in a second bottle of something else is in case the wine we open is corked or otherwise flawed.)
Again, FWIW, we always share glasses with the waitstaff/sommelier/chef of everything we bring. (This is but one reason why I have said that they always look forward to our coming in!) Another reason is that we tip very well, and tip as if we bought [not brought] the wine.
As far as bringing in our own baguettes, this is hardly necessary in the San Francisco Bay Area . . . but I have seen people bring in their own cake for dessert -- something I've never understood. As for coffee, despite the wide variety of excellent coffee available from a variety of small roasters . . . have you tried the coffee in most restaurants?!?!?! I sometimes wish I *could* bring coffee beans into restaurants, but no, I don't. (But few are the restaurants or coffee houses that make an espresso or cappuccino as well as I do at home.) As far as water is concerned, I usually drink tap water in the SF Bay Area or in New York, so . . . .
re: obob96
Obviously, corkage is a topic that is of interest to a wide variety of folks, for different reasons. If you read some of the threads on the wine centric boards, you will find that it is a major topic there too.
Why do people "regularly bring" a bottle of wine to dinner, there are many reasons. However, the most common are 1) that they can enjoy a much better bottle of wine than is available on the restaurant's wine list, 2) The ability to drink a wine that has been aged to maturity and, 3) it allows them to eat out at "fancy" restaurants more often since they don't have to factor in the cost of a bottle of wine and thus can spend more on the meal.
There are all sorts of ancilary discussions around corkage, how much to tip, whether to offer a taste to the server or chef, etc. We could go round and round forever on these too. Just suffice to say, if the restaurant permits corkage, and you are comfortable with it, and willing to pay the corkage fee, there is no reason you shouldn't avail yourself of the privilage. But the restaurant gets to make the rules, and you should not have any problem abiding by them. If they say that you can't bring in a wine that is on their list, don't try to do so. If they limit the number of bottles per table that is permitted, honor that limit (I won't even go into the major brew ha ha that this kind of limit caused last year on the boards.) If you think the corkage fee is too high, then don't bring a bottle. But if you are willing to play by the rules the restaurant sets forth, you can have a very nice meal, with a very nice bottle of wine, and everyone should be happy.
re: dinwiddie
Well said.
There is an obviously deep divide on this page between those who believe they "get it" and those who supposedly don't. Or, sad to say, perhaps it may be a tension between the haves and the have-nots.
From my perspective, as I've stated above, corkage is nothing more than a service and convenience offered by a restaurant, one that is not substantively different from valet parking or coat-checking. It's perfectly fine if a restaurant chooses not to offer any such services to its patrons. But once it does, I believe that certain pricing limits based on common sense, common expectations, common courtesy and common decency need to set in. Whatever the corkage traditions may be, highway robbery is still highway robbery.
I've read many well-spun explanations and/or rationalizations on this page for high corkage fees. But IMO they've all chosen to ignore the bottom-line perspective: That is, if you don't mind a restaurant charging as much (or more) for corkage as it does to sell you a bottle of actual wine, you are explicitly allowing the fairly simple act of uncorking and pouring to have greater monetary value than the wine itself. If so, you are then defining corkage as a super-premium luxury service rather than a general customer convenience. Some people can justify, perhaps even enjoy, getting ripped off in such a frivolous, wasteful way. But forgive me if, from where I'm sitting, it is an alarming outrage.
re: Arthur
I rarely, if ever, buy a bottle of wine from a restaurant this is $50 or less. I rarely, if ever, bring bottles of wine that would be sold by a restaurant for uner $200, usually much, much more. I realize that my case is unique, primarily due to the depth of my cellar.
re: Arthur
Arthur, few restaurants charge as much (or more) for corkage as it does to sell you a bottle of actual wine. That is, a restaurant that charges $25 for corkage will have few if any full (750ml) bottles of wine available for $25 or less; ditto at $50. And even if they do, all one has to weigh is what your bottle (the one you bring) is worth TO YOU, plus corkage, versus how much a bottle (that you would actually buy!) would cost you off the list. For example, if I bring in a 1982 Château Latour, it's worth it to me to pay the corkage because I know I would NEVER be able to afford the hundreds of dollars the restaurant wants for a bottle of equal quality off their wine list. OTOH, if I'm bringing in a bottle of a current vintage (but hard to get) California Chardonnay that (e.g.) costs me $65, and I have to pay $25 in corkage, I want to see what bottle I can find on the list at $90: perhaps it will be a better deal, perhaps it won't.
(Actually, I'm with woojink -- bottles I bring in will rarely be under $150 in a restaurant, and often more.)
Sorry, Arthur, but from where I'M sitting, it's only "an alarming outrage" if the bottle that is $90 is going to provide me with more enjoyment (i.e.: it is a better bottle) than the one I may bring in . . .
re: zin1953
"Arthur, few restaurants charge as much (or more) for corkage as it does to sell you a bottle of actual wine." zin1953, you appear not to have read the numerous comments above regarding restaurants (e.g., The Polo Lounge) that will charge the full menu cost to pour a bottle of wine you supply if it happens to already be on the restaurant''s wine list.
"For example, if I bring in a 1982 Château Latour, it's worth it to me to pay the corkage because I know I would NEVER be able to afford the hundreds of dollars the restaurant wants for a bottle of equal quality off their wine list." True enough, but IMO that rationalization doesn't by itself make the charge reasonable. Again, you and others seem to be more than content to justify turning a very simple service into an exploitative luxury tax. I'm not.
Perhaps the following example will help put this folly into some perspective. I swear the rest of this paragraph is 100% true: My wife and I were married at The Beverly Hills Hotel, home of The Polo Lounge. As part of our wedding package, the hotel gave us a bungalow for the night. When we arrived at the bungalow, there was a lovely table of food set up for us by the catering office, which included a complimentary bottle of the house sparkling wine. My wife and I decided to save the bottle, unopened, and hold onto it for a special occasion.
Fast forward to our 10th anniversary. Suppose my wife and I want to celebrate this important date at the site of our nuptials and to have a romantic dinner at the hotel's Polo Lounge. Further suppose that we decide to use the occasion to finally open the cherished bottle. When we arrive for dinner, we discover that the same bottle and vintage is on the restaurant's wine list for $150. Under the official policy highlighted by the OP, would it be OK for the restaurant to now charge us $150 to serve this gratis bottle? How about $50? Or would either exorbitant charge be the height of absurd rudeness? And, sentimentality aside, what's the practical difference between my bottle and any other brought in?
My answer choices: No. No. Yes. None.
re: Arthur
Your example is a good one. The real issue therein is that while you may WANT to bring in that original bottle. Your "right" or "ability" to do so as well as the terms of such is governed by the restaurant (Polo Lounge in this case)... If they choose to charge $150, $50, etc... whatever the amount, your only recourse is to not bring the bottle in, or not come in at all.
Your comment that it is the height of absurd rudeness is more than a bit extreme... there is no way the restaurant could possibly know that it is a bottle given to you for free 10 years ago.
Clearly your thoughts are that this particular corkage policy is wrong and overly punitive. Clearly others disagree. Such is life. Others, myself included, place a higher value on the wine and wine service in general. I tip on wine I don't buy but bring, I tip on waived corkage, I share my wine, I bring lots of wine and spend $$'s on corkage... all because drinking great wine is a very big part of my dining experience... an example, as I'm writing this, I'm looking at the time and realize I have to leave to meet my wife for dinner. In my office right now, I have 6 bottles of wine I'm going to take with me... 3 Burgs, 2 Cal Cabs, 1 White Burg... all serious bottles... because I don't know what I'm going to have for dinner.
We look at wine service and corkage through widely differing lenses. Doesn't mean that either of us is empirically "right"... in your worldview, you are, in mine, I (and likely zin1953) am.
By the way, in your example, if I brought that bottle in to the restaurant, I would fully expect to pay the $50 corkage, and would definitely NOT bring it in if it was on the list (I would check). If I REALLY, REALLY, REALLY wanted to bring it in, and it was on the list, I would call ahead to speak to the manager and/or Sommelier to explain the situation to see if an exception could be made. If they could not accomodate (which would be a surprise - IMO only), then I would accept it, and not be upset.
re: woojink
You know what, I don't think there is a "wrong" or a "right" on Chowhound. there is opinion-and everyone is entitled to have and act upon their own.
Please stop telling people they're "wrong".
re: Diana
I don't think I made any accusations of empirical wrongness or rightness. In fact, I pretty much said the same thing you said... to each his/her own.
Secondly, aren't you saying I'm "wrong" for my post?
I don't think you have any right more than me to tell me what to post or not to post...
re: woojink
no, I'm not saying you're wrong at all.
I agree with you on the corkage. Utterly and completely.
I just felt it was, I dunno, to bother to such a reply.
I have no right to tell anyone what to post at all, unless it is something about me that is incorrect, which you certainly didn't post.
maybe I just read it wrong.
re: Arthur
First of all, the house sparkling wine was less than $50 then and is probably less than $50 now. (I'm not sure, having not been in the Polo Lounge since the remodel.)
Secondly, read woojink's reply. (more elegant than mine would be.)
re: zin1953
Most restaurants that offer corkage do so to encourage people to come to their restaurant. However, many restaurants have discovered that in places like SF or Napa, bringing a bottle of wine is so common that it is causing a major hurt to the bottom line. It wasn't that long ago that wine lovers were outraged at comments by some prominent SF chefs decrying corkage. The problem for the chefs however, was that corkage is so prevelant there that a good restaurant that does not offer corkage will lose a lot of customers.
However, I disagree with Arthur (obviously) that corkage is "nothing more than a service and convenience offered by a restaurant." Corkage is a privilage extended to customers by the restaurant when it is legal to do so. There is no corkage in Richmond because it is against Virginia law to permit it. In Washington DC, only restaurants with a liquor license are permitted to offer it, and in NJ I believe it is just the opposite, that only those with no license may do so. (I'm no expert on NJ laws.)
Here in DC there are plenty of restaurants that offer corkage but with a couple of exceptions, all require that the wine not be on their list. This is not much of an issue for many places because like most of the folks above have said, they usually bring a special bottle, or like in my case, either a bottle that has been in my cellar for a long time or something that is fairly scarce or rare. And most of the bottles I bring cost me somewhere between $40 and $60 when I bought them (some are less, though rarely, since I will drink those at home, and some are more, though even more rarely since I seldom pay more than that for a bottle of wine.) However, even if they were on a wine list, they would probably cost at least $100.
Unlike zin however, I often pick a restaruant because it has a great wine list. I travel a good bit and I try to make it a practice to eat a good meal at a restaurant with a good list at least once on each trip. The only times I take wine with me on business trips is when I am going to be with people who I know are also "wine dorks" like me and who will appreciate sharing a bottle of a small production PN or a 15 year old Bordeaux.
Last point, Arthur, I won't pay outragous corkage fees either. Here in DC $15-20 is the norm. In other places, it is not unusual for the corkage fee to be about the cost of the least expensive bottle on the list. There are a couple of places that have great lists that do not permit corkage (Citronelle for one) and others that have very good lists that discourage people from bringing wine by charging a corkage fee of $45-50. That is the restaurant's right. I eat at Citronelle, and purchase a bottle or two from their list, I also eat at a couple of the others and again purchase from their list, but not as often. But then, I won't pay overly jacked up prices for a bottle from a list either. I won't pay 4 times retail for a bottle of wine, regardless of how great it is, but I have been known to spend $300 to get a bottle of something that is well stored, has been properly aged, and I just can't find anywhere else at that price. (But not very often, I do occasionally listen to my wife.:))
re: dinwiddie
There's no law in NJ prohibiting the consumption of alcohol in a restaurant by people of age, just laws governing who can actually sell alcohol in a restaurant (you need an on-license). There are a lot of little mom and pop Italian restaurants in New Jersey that offer free, or shockingly cheap ($2 a bottle) corkage, because they don't have to maintain a wine cellar, and they can't get one of the limited number of on-licenses allotted to a township.
On the other hand, until recently, New Jersey had ridiculously strict rules about the off-license sale of alcohol which protected middlemen, so the quality of the wine was not very high for a very long time. Now, with restrictions, you can ship wine directly to consumers in New Jersey, and combined with the American wine boom, more places are investing in cellars... so I expect this tradition of cheap or free corkage will die out.
re: Arthur
Arthur, I don't think it is so much the haves and have nots, though I readily admit that now that I am older (zin and I are the same age apparently) I am a have, and no longer a have not.
However, when I was younger, I still availed myself of corkage policies, I just didn't bring as good a wine as I can now. It did mean that I could take a date to a fairly nice restaurant and enjoy a bottle of wine without blowing my entire monthly food budget. But I also didn't eat at places like the Polo Lounge when I was just out of college and living in LA either, I couldn't afford it.
"High end" restaurants are expensive, and their wine lists tend to be so too, but that is part of what you are paying for. The wine list is a major part of the bottom line. But if the option is bring a bottle, or not drink any wine at all, the restaurant should not have a problem with someone bringing a bottle of wine and paying a corkage fee.
re: dinwiddie
My only comments (aside from the fact that I'm 53 -- gawd, that sounds soooooooooo old!) all have to do with this:
>>> But if the option is bring a bottle, or not drink any wine at all, the restaurant should not have a problem with someone bringing a bottle of wine and paying a corkage fee. <<<
First, I don't think that it's a matter of "bring a bottle or don't drink at all." I think it's more a matter of bringing in (and paying the corkage for) a better/nicer bottle of wine that I will enjoy more than I could afford for a comparable bottle off the list. In other words, do I spend an extra $$$ out of my pocket for a bottle of wine in addition to my meal, or do I spend the money on dinner and only $$ on the corkage.
(On those many occasions when I don't bring my own bottle of wine with me to a restaurant, I still order and drink wine with my meal.)
Secondly, the restaurant should NEVER have any problem with a patron paying the corkage fee. After all, it is the restaurant and not the patron which established the corkage policy. As long as the patron "lives" within that policy, the restaurant has no reason, has no grounds to complain or otherwise make the patron's dining experience difficult.
Interesting "article" on corkage by the wine director from Myth restaurant in San Francisco:
Bringing your own wine tip from a waiter:
1) don't bring something that is on their list, it is kinda of tacky and you will certainly be percieved as cheap. I know of several restaraunts who now have policies like the Polo Lounge and will charge you full price for a corkage fee. That is just bad for business.
2) When you do bring the wine, bring something nice, don't bring a 10 dollar bottle of whatever. be sure you are bringing a special occasion wine.
3)Consider buying a bottle of wine or champagne to start out your meal, and then having your waiter serve your wine over dinner. You have made a great gesture in buying the first bottle.
4) Offer you waiter a taste (not a glass, a taste). With out having consistent wine sales, I would not be able to make a decent pay check. When people offer me a taste they do two things, 1- They sort of offer a taste as a gesture of good will; 2- they often allow me to try something i've never had. I love the chance to expand my wine and food knowledge.
If you happen to observe any, or all of these rules, you will find often that your service staff will waive your corkage fee. That is what we do to those who treat us well. (Assumming they have an option in the matter)
If you have an outstanding bottle of wine that is on many restaraunt wine lists, drink it at home. Find a recipie you've never tried before, and make a big sunday dinner. You might even appreciate it more if you are pairing the wine with your own food.
re: admas
admas has is right. I agree completely. I recently posted something similar on corkage "rules".
More often than not, following all of these "rules" results in the waiving of the corkage fees... happened just last night. BUT, and it's an important BUT... NEVER, EVER, EVER expect to have your corkage waived because you offered a taste or followed the "rules". We follow these rules to ensure an abundance of good will and "rightness"... NOT because we expect to get something in return.
Also, and this is DEFINITELY a rat hole of controversy and dissension... we ALWAYS tip as if we were not waived the corkage and many times we tip as if we've bought the bottle from the restaurant... within reason (if it would have been a $1,000 bottle, we do not att $200)... but it does make the tip in the 25% to 30% range of the total "actual cost" check.
The other big benefit of all of the above is that we are invariably welcomed back with a high degree of enthusiasm to the restaurants that we go to.
re: woojink
woojink is correct (as is adams) when it comes to the unwritten rules of corkage. I didn't get into the tipping discussion because it wasn't part of the original issue, but I too tip as if I had purchased a bottle from the restaurant (even when, like I normally do if there are more than just my wife and I, purchased a bottle from the list.)
As was pointed out in the article linked to above, many folks started bringing bottles with them because of the outragous markups that some restaurants charged. On the other hand, there is a restaurant here in DC (anyone who has read any of my posts in DC knows which one I mean) that has a great list, exceptionally reasonable markups, and a good corkage policy. The owner sometimes makes requests for what he would like me to bring, waives the corkage (since he always is offered a glass) and I still buy a bottle from the list.


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Bamboo booth or ? $50
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Cupcakes and Treats!
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subset: commoncrawl


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Fibromyalgia Health Center
Acupuncture - Topic Overview
What is acupuncture?
Acupuncture is a form of Chinese medicine that has been practiced for centuries. It's based on the theory that energy, called chi (say "chee"), flows through and around your body along pathways called meridians.
Acupuncturists believe that illness occurs when something blocks or unbalances your chi. Acupuncture is a way to unblock or influence chi and help it flow back into balance.
Recommended Related to Mind, Body, Spirit
Make a Midlife Crisis Work for You
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Read the Make a Midlife Crisis Work for You article > >
Acupuncture is done by putting very thin needles into your skin at certain points on your body. This is done to influence the energy flow. Sometimes heat, pressure, or mild electrical current is used along with needles.
What happens during acupuncture?
Your acupuncture provider will give you an exam and ask questions about your pain and how well you are functioning. He or she will also ask about your overall health.
Then your provider will look for the places (called points) on your body to access the chi that is blocked or not flowing right. Each of the points relates to certain health problems or body functions.
Your provider will look for landmarks on your body—using certain muscles or bones, for example—to find the points so that he or she can place the needles.
After the provider finds the points, he or she will quickly tap very thin needles into your skin. He or she will probably place several needles. Some may be placed deeper than others, depending on what the provider believes is needed to restore the flow of chi.
Every provider is different, but in most cases treatment lasts for 15 minutes to an hour. You may have several visits to complete your treatment. Some people have ongoing visits.
What does it feel like?
You may feel slight pressure when a needle goes in. Most people find that it doesn't hurt. The area may tingle, feel numb, itch, or be a little sore. Providers believe that this is a sign that the energy flow, or chi, has been accessed.
After the needle is placed, your provider may roll the needle slightly back and forth. Or he or she may use heat or electrical current on the needle.


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Tropic Winds Condo Rental Photos and Description
This beautiful beachfront condo sleeps up to 10 and has many upgrades this year including new tile throughout the residence.
Our three bedroom three bath beach home is a comfortable residence with plenty of room for up to 10 located on the 7th floor. We've worked hard to create the perfect place for a memorable family vacation. Each year we upgrade the property to enhance the experience for our family and our guests. This year we tiled the unit with a "wood look" porcelain ceramic tile that is easy to clean but gives the feel of hardwood floors throughout the unit. From your first step into this property you'll know that this you're in a wonderful beach retreat. There are little touches everywhere that make our beach home special. And it's the perfect backdrop for the breathtaking views of the Gulf you'll see through the sliding glass doors that open to an expansive balcony from the family room and from the master bedroom. You'll want to spend a lot of time here because you have wonderful views of the beach and gulf. You'll want to enjoy your morning coffee out here at the oval table. And make sure you take time to enjoy the perfect sunsets over the world's most beautiful beach. Tropic Winds 704 is a special place for us and we want to make sure it's just as special for you and your family. We want to see you come back year after year.
Tropic Winds 704 has many attractive features:
-Carefree check-in so you go directly to the unit rather than stopping at an office
-Electronic key pad lock so you don't have to worry about keys
-Nearly 1500 Square Feet of Living Space on the 20th floor
-280 Square Feet of Balcony with a dining table and chairs and loungers
-Living room seats 5 with 55" Flat Screen TV and has a QUEEN SLEEPER SOFA
-Dining Area seats 6 and kitchen bar seats 4
-Kitchen has granite counter tops and stainless steel appliances and a phone
-Fully equipped Kitchen including microwave, blender, coffeemaker, toaster, mixer and lots of pots and pans
-Master Bedroom has a KING bed with carved headboard and a 32" Flat Screen TV
-Master Bath has tub/shower combination
-2nd Master has a KING bed, 32"flatscreen TV
-The 2nd bath has a combination tub/shower
-There is secured wireless internet access throughout the residence
-The 3rd Bedroom as two FULL beds and a 24" Flat Screen TV
-The 3rd bath has a combination tub/shower
-There is a full-size front loading stackable washer and dryer
If you are looking for a great location for your family in Panama City Beach Tropic Winds 704 is just the place for you and your family to enjoy a truly memorable beach vacation. This condo is so popular it rents most of the year so if you want to make sure your family has the luxury beach vacation they deserve, call or email our rental manager soon. It might not be available later.
Tropic Winds is a 164 unit, 23 story, luxurious condominium residence that offers the perfect balance between being close to everything but far enough away so that you don't spend your time stuck in traffic. The building is located on the beach and very close so that the gulf is just a few steps from the elevator. Amenities offered include:
-indoor/outdoor swimming pool
- steam room
-hot tub
-fitness center
-large patio area for tanning and relaxation
-over 330 feet of beach front
Tropic Winds proudly offers unique features that are virtually impossible to find at any other condominium resort in our area. And it's located just minutes from world-class golf sport fishing, shopping and restaurants.
- Suitability:
- Events Allowed
- Groups
- Long-term Renters Welcome
- Minimum Age Limit for Renters
- Singles
- children welcome
- non smoking only
- pets not allowed
- suitable for elderly or infirm
- wheelchair accessible
Guestbook comments from the manager
Hi - Just wanted to let you know how much we enjoyed the condo at Tropic Winds 704. It was just beautiful, it was immaculate, so spacious...., we could not have asked for more!! We loved the location and the balcony was amazing....we enjoyed just sitting out there, relaxing! Thank you so much for doing everything to make our stay so comfortable and relaxing.....we really did appreciate it so much! Cindy


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The Drums' lead single from their debut album is called "Let's Go Surfing," but surfing is probably best understood as a metaphor for escape. Raised in a strictly evangelical household, frontman Jonathan Pierce was prohibited from listening to pop music as a child and was forced to discard any unapproved records his parents discovered in his room. Yet in a deliciously ironic twist, Pierce met future bandmate and guitarist Jacob Graham while attending a Christian youth camp. Only one track on the Drums' debut mentions Jesus by name, but temptation and redemption are recurring themes throughout, even if musically The Drums draws exclusively from secular and British sources—c86 disciples the Wake and their more arena-minded descendents like New Order and the Cure chief among them. Maybe it's short of a revelation to those with a passing familiarity with the era, but Pierce's teen dreams are sacred all the same. Opening for Surfer Blood, with openers the Dewars. 18+.
Wed., Oct. 13, 8 p.m., 2010


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10. As we suspected, Portland's team is pretty salty. But their fans suck. Booing Mark Cuban is cool. Throwing shit at him is lame. 9. The Mavs are the NBA's best road team the last two regular seasons, but they're now 2-14 in their last 16 playoffs games away from the American Airlines Cen ... More >>
Can Dampier finally fill Mavs' middle?


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Portland, OR 97215
(503) 254-7387
Categories: Plywood & Veneers, Building Materials, Hardware Stores, Fence-Sales, Service & Contractors, Windows, Moldings, Hardwoods, Fence Materials, Millwork, Plumbing Fixtures, Parts & Supplies, Tools, Protective Covers, Home Centers, Lumber Carriers, Wood Products, Fence-Wholesale & Manufacturers, Builders Hardware, Flooring Contractors, Doors, Frames, & Accessories, Paint, Rails, Railings & Accessories Stairway, Building Contractors-Commercial & Industrial, Lumber, Tarps, Adhesives & Glues, Commercial & Industrial Flooring Contractors, Electric Equipment & Supplies, Hardwood Floors
Example: 1256 Martin Street 97202
© 2014 Local Corporation - US Patent 7,231,405
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Online dating brings singles together who may never otherwise meet. It's a big world and the SeniorPeopleMeet.com community wants to help you connect with singles in your area. Whether you are seeking just a date, a pen pal, a casual or a serious relationship, you can meet singles in Las Vegas today! Nevada is known as the "Silver State" and SeniorPeopleMeet.com is here to bring their Senior Singles together.Search Single Senior Men in Las Vegas | Search Single Senior Women in Las Vegas
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Social Safety Nets Expand but Can Do Better at Reaching the Poorest
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Urban Development: Sector Results Profile
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Managing Disaster Risks for Resilient Development
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Developing Competitiveness: Creating Jobs and Reducing Inequality
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High Above Earth, Satellites Help Direct Ground-Breaking Development Work
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World Bank Expects Muted Global Growth, Led By Developing World
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Transcript: Spring Meetings 2013 Closing Press Conference
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World Bank Launches Initiative on Migration, Releases New Projections on Remittance Flows
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Climate Change Infographic: Avoiding a 4°C Warmer World
Click the image for FULL RESOLUTION.
World Bank & IFC Report Finds Developing Countries Made Significant Progress in Improving Business Regulations
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Search pictures and profiles of Senior Singles near you right now. Discover how online dating sites make finding singles in the United States, Canada, and all over the world simple, safe and fun! Once you browse profiles and pictures start flirting, messaging and connecting with other members of the SeniorPeopleMeet.com community. Search today and find other sexy, intelligent singles for casual dating or a serious relationship in your area.Search Single Senior Men | Search Single Senior Women
A little about me...
love my house in the country and my horses. The peace and quiet help to keep me sane and escape the rat race awhile.
About the one I'm looking for...
I want someone to enjoy some time together, to do things with and see where it leads. I want a lady that will make me smile and bring out the sparkle in my eyes. I am still a silly little boy at heart and yet a caring, affectionate person.
I'd just like to add...
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Here's my favorite pumpkin pie recipe (plus a tribute to one of the handiest cookbooks ever). This pie is easy enough to bust out on a weeknight.
Baked Brie with Walnuts and Preserves
Baked Brie should win some kind of prize for Most Impressive Looking Appetizer that Took Almost No Work to Prepare. This is a great appetizer to throw together when you have unexpected guests. Once you have a wheel of brie (the little ones are just fine), you can put it together with stuff from the pantry (frozen puff pastry, nuts, jam).
Crispy Fried Goat Cheese
Be still my heart. I think I would eat these every day if I could. It's definitely my new favorite munchy type thing. These h'ors d'oeuvres are really easy to throw together on the fly. The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.
A Trio of Easy Holiday Apps
Here's a sneak peek at this week's recipes, which will feature a trio of festive holiday appetizers. The best part? You can do a lot of the cooking ahead of time.
How to Make Stuffed Artichokes
Nom, nom, nom. Oh, I'm sorry, I didn't see you! I was too busy attacking the artichokes! These artichokes weren't always so delicious. In fact, at one point, they were actually practically attacking me. Don't let this pile of beautiful, green artichokes fool you. They may look benign, but these little guys are as sharp […]
The Angry Chef's Whiskey Glazed Roasted Turkey
How to roast a mouthwatering, bone-in whiskey glazed turkey breast. The meat is moist, juicy, and fragrant with garlic, star anise, and cinnamon.
Three-Cheese Mashed Potato Casserole
Grab a fork and put on your fat pants. This is one of our all-time favorite holiday side dishes. It never disappoints whenever we bring it to a potluck. It's easy to make, travels well, and reheats beautifully. It's also unapologetically NOT low fat. (Lovers of old-school indulgent holiday dishes, unite!)
Baked Jelly Doughnuts (a.k.a. Soufganiyot)
If you know me, you know I have a great fondness for jam, jelly, and marmalade. It actually kind of borders on a problem. If you've been at The Mouse House late at night, you may have seen me sneaking a spoonful or two of jam after midnight. If you catch me, I'll probably claim […]
Fresh and Spicy Peach Salsa
This is one of my favorite fruity salsas. The sweetness of the peaches is offset by spicy Serrano chilis, lime, cilantro, and an unexpected party guest: cool, crisp cucumber.
General Gau's Chicken
I'll admit it: There have been times in my life that I've been addicted to Chinese take-out. Here's my version of General Gau's chicken, a classic favorite from American Chinese restaurants. It's not really authentic, but it's seriously good stuff.


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3 bed, 2 full bath. Completely rebuilt after Katrina- upstairs has living room, kitchen, bath & MBR- downstairs has livMore info
3 bed, 2 full bath.More info
3 bed, 3 full bath. Are you looking for a Country paradise close to the city!!!!Well then look no further this House haMore info
3 bed, 2 full bath. Absolutely adorable home with larger than average yard. Fresh paint, clean, and open. An ideal homeMore info
3 bed, 2 full bath. Cute 3 bedroom, 2 bath cottage with lots of potential. New range in kitchen, freshly painted and neMore info
4 bed, 2 full bath, 1 half bath. Under Construction 2 story home in Belvedere Place. Amenities include: 3cm granite countertops in kMore info
4 bed, 2 full bath. Move in ready. Located in qualifying RD 100% loan area. Two living spaces, split bedroom plan, newMore info
3 bed, 2 full bath. Call me and in will tell you about this spacious home. It has a formal living,dining room, and famiMore info
3 bed, 2 full bath, 1 half bath. Located in Oakleigh subdivision. Conveniently located to Keesler AFB, Navy CB and the VA hospital.More info
3 bed, 2 full bath. Double wide mobile home on a 139 x 161 lot on 37th st with an adjoining lot of 139 x 161, all for $More info


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Godzilla 2Director: Gareth Edwards
A follow-up to the 2014 blockbuster reboot that may feature classic monsters like Rodan, Mothra, and King Ghidorah.
Latest 'godzilla 2' News
'Godzilla' Writer Max Borenstein Scripting Sequel
According to a new report, 'Godzilla' scribe Max Borenstein will be returning to pen the sequel.
by Chris Agar | 2 months ago18 Comments
'Godzilla 2′ Gets a 2018 Release Date
Warner Bros. and Legendary have officially scheduled the next 'Godzilla' movie to hit theaters in June 2018.
by Sandy Schaefer | 4 months ago26 Comments
Comic-Con 2014 Recap – SR Underground Ep. 154
We recap Comic-Con 2014, 'Batman V Superman' and 'Avengers: Age of Ultron' footage impressions, as well as the biggest surprises and disappointments.
by Ben Kendrick | 4 months ago52 Comments
The 6 Best Things We Saw at Comic-Con 2014
Comic-Con 2014 is over, and all we're left with is memory of the best panels, trailers, parties and reveals of this year's SDCC.
by Kofi Outlaw | 4 months ago47 Comments
'Godzilla 2′ Confirmed; Rodan, Mothra, Ghidorah Teased
'Godzilla' director Gareth Edwards confirms he's on board for a sequel, while teasing famous villains who could appear.
by Andrew Dyce | 4 months ago33 Comments
2014 Comic-Con: 'Godzilla 2′ Rumored; Legendary Bringing 'Crimson Peak'
Legendary is bringing Guillermo del Toro's 'Crimson Peak' to SDCC 2014, and may be planning a 'surprise' reveal for 'Godzilla 2′.
by Sandy Schaefer | 5 months ago9 Comments
Gareth Edwards to Direct 'Godzilla 2′ After 'Star Wars' Spinoff
Legendary Entertainment CEO Thomas Tull confirms 'Godzilla' director Gareth Edwards is still attached to helm the film's sequels after the 'Star Wars' spinoff.
by Araceli Roach | 6 months ago65 Comments
Warner Bros. and Legendary Developing 'Godzilla 2′
After a successful opening weekend for 'Godzilla,' Warner Bros. and Legendary Pictures have begun development on 'Godzilla 2.'
by Molly Freeman | 6 months ago92 Comments


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While life is slowly returning to normal on Long Island and in the village following superstorm Sandy, stories continue to surface on how deeply residents were affected by the hurricane as well as last week's nor'easter storm.
At last Tuesday's village board meeting, resident Andrew Faglio related a story of a 30-foot tree which fell across the street from him, on South Park Place, as it was knocked down during the nor'easter storm.
The owner who decided to move the New York Islanders off Long Island once its lease expires in June 2015 may play a role in filling the potential void left by the teams' departure. County Executive Edward P. Mangano, developer Bruce Ratner, Isles owner Charles Wang and Don Monti of Renaissance Downtown think they have a plan in place to solve the developmental conundrum that is the Hub, which includes Nassau Coliseum.
The group announced a strategic "Reuse Plan" on Tuesday, Nov. 20 that reportedly will transform the Coliseum within the first half of 2013. Others have tried and failed where Ratner is venturing and the 77-acre site in Uniondale could become barren in three years once Wang departs for Brooklyn's Barclays Center.
In reality, Dempsey should not have been shocked that he earned the prestigious honor of being elected into the Hall of Fame considering his incredible accomplishments. He has virtually become the face of the Irish Rover franchise as he has made an impact not only as a player, but also an administrator and currently the club president and league's third vice-president. During his 30-year tenure he has brought home 10 New York State championships as well as 20 Long Island League championships, 24 Long Island Cup champions and six Sportsmanship Awards. Needless to say, he has made a significant impact on the club.
New Hyde Park Mayor Dan Petruccio echoed the sentiments of New York Governor Andrew Cuomo last week as he opened Thursday's village board meeting by blasting the Long Island Power Authority (LIPA), for its performance in the aftermath of Hurricane Sandy.
Speaking before a group of about 10 residents, the day after a nor'easter storm dropped several inches of snow on Long Island, Petruccio reported there were still numerous village residents without power and he called LIPA's post-Sandy restoration efforts "unfathomable," saying that the utility had dropped the ball at "all levels," and that they "couldn't have handled the situation any worse than they did."
That is what Congressman Peter King said at a press conference in which elected officials called on the federal government to send resources to get the job done in turning power back on for all Long Island residents. On Friday, Nov. 8, 11 days after super storm Sandy devastated Long Island, the Long Island Power Authority (LIPA) reported that more than 81,000 Nassau County customers remained without power and more than 162,000 throughout Nassau and Suffolk. That was enough for King, County Executive Ed Mangano, Congressman Steve Israel, New York State Senate Majority Leader Dean Skelos, Town of Hempstead Supervisor Kate Murray and Town of Oyster Bay Supervisor John Venditto, to hold a press conference and ask the federal government to send the resources to do the job which LIPA has not been able to.
The Tanners Pond Environmental Center, (also known as the Garden City Bird Sanctuary), sponsored a Member Appreciation Party on Saturday, Oct. 13 at the home of Robert & Suzie Alvey. The theme was "Green is Good!"
Over 60 guests were treated to Long Island wines, beer, hors d'oeuvres and desserts as Robert Alvey presented the 2012 Garden City Bird Sanctuary Environmental Stewardship Award to Mike Lutz of Lutz Landscaping for his long term support of the community nature and wildlife area. Mike and his wife Linda raised their family in Garden City South and he is the owner of Lutz Landscaping, a full service landscape design and maintenance company serving Garden City, New Hyde Park and surrounding areas for over 25 years. Mike has "environmental stewardship" in his genes, and his two sons have earned their Boy Scout Eagle rank through environmental projects. He has also called the sanctuary several times to offer special shrubs or trees he's come across that he knows would be good additions to the site...and has even donated his truck to help deliver. Previous GCBS Environmental Stewardship Awards have been presented to New York State Senator Kemp Hannon, Garden City accountant Andrew L. Hult, Chaminade High School, and the Harder family of Harder Tree Services.
(Unofficial Results)
* winner
U.S. President:
* Barack Obama (D)
Mitt Romney (R)
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Wrongful Death
Wrongful Death: Action for damages that arises when a person's death is caused by the wrongful conduct of another. These cases can arise out of construction accidents, medical malpractice, vehicular accidents, police misconduct and product liability cases involving defective, dangerous products.
What are the elements of a wrongful death case?
Only the personal representative of a deceased person as appointed by Surrogate's Court can bring a wrongful death action in New York. The representative must prove the defendant:
- Acted negligently
- The negligence caused the deceased person's death
- There is a surviving spouse, children, or other beneficiaries or dependents
- The survivor(s) have suffered financial damage as a result
What damages can be recovered in a wrongful death action?
Only two elements of damage may be recovered in a wrongful death action: economic loss and the conscious pain and suffering of the deceased. The survivors cannot recover for their pain and suffering, i.e., their grief.
The estate's economic recovery includes the reasonable value of earnings lost between the time of an initial injury to the deceased and the time of death, the cost of medical/nursing care prior to death, and funeral expenses. Survivors may recover the value of support and services; remarriage of a spouse will not reduce the award. Children of the deceased may additionally recover for loss of parental nurturing, guidance and education.hide
I am a survivor of someone whose death was wrongfully caused by another:
- Document your claim
- Begin the process of probating the deceased's estate, so that a personal representative can be appointed
- Your time to sue is limited; contact an experienced personal injury lawyer
During our regular business hours, if you would like an LRS Attorney Counselor to call you, please enter your number below:


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Navig8r NAVCAM-PRO Car Crash Camera
Meet the "big daddy" of in car video recorders. For starters, the Crashcam PRO has class leading features such as Full HD 1080p video capture with a lens array and image processor normally found in digital video cameras.
Why Buy Me
Navig8r by Laser - The Company
Established in 1987, LASER is an Australian company headquartered in North Ryde in Sydney. Navig8r is Laser's brand for their GPS based products which include Crash Cameras, Fitness GPS Products and In Car GPS Navigation devices. Navig8r by Laser is an Australian success story built by no easy means and now with the power to challenge the biggest brands in the global GPS industry.
Navig8r NAVCAM-PRO - The Crash Camera
Meet the "big daddy" of in car video recorders. For starters, the Navig8r Crashcam PRO has class leading features such as Full HD 1080p video capture with a lens array and image processor normally found in digital video cameras. This means unrivaled image quality in any light condition.
The Crashcam Pro has SPEED and RED LIGHT camera locations around Australia and is able to show the Camera approach speed limit as well as count down (in metres) so you will be warned of your speed towards the approaching safety camera.
Other great features are the on board G-sensor, which records impact force; GPS tracking which can be viewed on the supplied PC software; a full screen digital speedo so you know what your REAL speed is; automatic file save when bumped (other car cameras will just continue to write over these files) and many other great features. Connection is via Mini USB (for power) or mini HDMI (for Full HD video output).
A high speed SDHC card with 8GB capacity is recommended if recording in FULL HD. Designed for the professional driver, the 12v (extra long) power cord can be wired directly to the vehicle's ignition 12v "on" (so you can ditch that big cigarette socket plug); it comes with a low profile clip in windscreen mount with "3M adhesive" enabling a more rigid mounting position (no more suction cups falling off your windscreen - although a suction mount is available).
Device Hardware:
Device Description: In vehicle car camera recorder with GPS tracking, camera alerts & G sensor
LCD screen size: 2.4'
Memory Card Type: Standard SDHC (class 6 cards recommended)
Built in Microphone: Y
12v/24v Mini USB car charger: Included - with long length cable which can be direct wired to 12v
Still Picture resolution (Megapixels): 2MP (interpolated)
Adjustable lens (front): N
Auto on/off with car on/off: Y
Direct Wire to Car 12v/24v: Y. cig socket can be cut off and then direct wired
Video Capture Resolution: 1080p at 30fps (1920 x 1080) Full HD
IR sensors for low light recording: no. not required, extra low lens aperture f.stop
Charging Connection: Mini USB (from 12v DC car charger)
Video Output: 1080p Full HD via Mini HDMI connection
Windscreen Mount: permanent 3M adhesive mount. suction mount optional
Rechargable Battery / Capacity: no battery. connection to car 12v power required
GPS tracking function (via Google Maps): yes, software included
Wide Angle Lens: 127 degree wide angle
Dual Cameras (incl. occupant camera): N
On Board GPS tracking: Y
Device AV output: Mini HDMI
Device Features:
Video Playback File Format: MPEG 2 .ts video (playable in software)
Speed Camera Alert: Y
Speed Alert on approach to Camera: Y
Time Synchronisation with GPS: Y
Video Playback software: included.
G-Sensor (Shock sensor): Y
Bump File Record: Yes. recorded file is backed up when device is bumped
Full Screen Speedo: yes. Digital Display, True speed as measured by GPS
Google Map (in software) review of journey: Y
Motion Detect Record (whilst stationary): N
Loop recording : auto set by device
On device Menu Controls: Backup; Playback;Setting; Mode
ON device menu options:
Image size (video resolution): Select 1080p (FHD) or 720p (HD)
Time Stamp: Select to put date/time on recorded image
Motion Detection: n/a
Audio record (Mic on/off): Select on or off
Set Record Segment Time: set increments determined by device
Night Mode (IR LED illuminators): n/a
Format Memory Card: Select to format SD card. can also set reminders to format card
Menu Language: multiple languages
Reset to Default Settings: Select to reset seting to factory default
Frequency (for video output): n/a
Date / time set: yes *(auto set by GPS signal)
TV out (set PAL or NTSC): n/a
Delete images / video on device: Select to delete one or all images / videos
Show image/video thumbnails: no. File list / sort
Adjust volume of speaker: Y
Declaration of Conformity and Warranty
This product is supplied directly via Navig8r by Laser Australia and enjoys the FULL benefits of the 'Laser - full 1 YEAR AUSTRALIAN WARRANTY'. (You may also be entitled to other consumer warranties as provided by the Australian Consumer Guarantee and these entitlements are not limited by this warranty). In the event that this product should fail please contact our service department to arrange service for this product or you also have the option of speaking with Laser Australia directly.


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Tag: twitter 360
Twitter 360 Augmented Reality app for Twitter
As far as AR (augmented reality) Twitter apps go, Twitter 360 [iTunes Link] looks like the best of the bunch... so far. In what will no doubt become the top term of 2010, this augmented reality app allows you to track your friends via geolocation of their tweets. If you're into that sort of thing (o...
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Software Updatesmore updates
- Vizzywig 8xHD price tag now a very affordable $49.99
- Automatic targets teen drivers with License+ service
- Dropbox adds support for TouchID
- YouTube for iOS gets updated with full support for iPhone 6 and 6 Plus
- iOS 8.0.1 update now available (Updated -- Don't update!)
- NFL Mobile updated for 2014 Season with new Fantasy Football features, NFL Now integration


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The Juice has invited New Times theater critic, Brandon K. Thorp, to provide a running critique of one of the region's most popular, most enduring stage shows: Sunday service at Calvary Chapel in Fort Lauderdale. With nearly 20,000 members it is the state's biggest church. In his first installment ... More >>
At 40, Glen Johnson is still fighting for respect
Drug counselor Richard Entriken swam a little too easily in a sea of sharks.
Farris Hassan, not done with his 15 minutes of fame, is up to his old tricks again.
You won't need drugs to appreciate Grace Slick's artwork
If I were to say to you, "Jim Morrison ain't dead"
Riding shotgun with Broward County's tiny but angry peace movement
Proof that today's popular music is just as good -- and bad -- as it's always been
Shannon Curfman
"Legends of Rock and Roll"


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Experience safe and convenient online shopping at CableKiosk from the comfort of your home. We're open 24 hours a day, 7 days a week. There's plenty of reasons why you should shop with us. We have some of the best customer service agents and cable gurus eagerly waiting to help you out.
Pay securely with our trusted payment options, including credit card and EFT. We also have world-class courier partners to help us offer door-to-door delivery and if you spend more than R250 we'll take care of the bill for that. Did we mention we also have a 30 day money-back guarantee.
We specialise in High-Definition Video, Audio and Computer cables offering you a wide range of affordable products. All our cables are sourced from quality suppliers, both local and international. We make sure that they conform to the highest specifications currently available.
Our HDMI cables are shielded to provide protection against quality loss and have been tested on Laptops, DSTV HD PVR Decoders, Apple TV Player, DSLRs, Sony Playstation 3, Microsoft Xbox 360, DVD players and Blu-ray players. Our High Quality USB cables are compatible with Smartphones, PCs, Macbook and iMac, Car Chargers, Digital Cameras, Hard Drives and Printers.
We offer door-to-door delivery to all major centres within 48 hours. Door-to-counter options are also available. Spend over R250 and your delivery is free.
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Shop with confidence. Your payment details are always encrypted using a SSL (Secure Socket Layer).
Our agents and cable gurus are on standby from 09:00 - 17:00 Monday to Friday. Call us on 021 200 5870, get hold of us on live chat or email email@example.com.


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Thank you so much for your quick as well as corresponding with me to ensure that what you were shipping was accurate in what I was...Read More ->
No matter what I need, I can always find it here for a great price...especially with the 10% discount! Customer service at MJM Magic is excellent. I...Read More ->


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Zignum Silver Mezcal
Back to Products
Select Quantities
750ml Bottle $142.44
Case of 6
750ml Bottle $142.44
Case of 6
Item #50620
Size: 750ml
Type: Tequila / Mezcal
Varietal: Mezcal
Country: Mexico
Proof: 80
Prices, promotions and availability may vary by store and online.
Monte Alban Mezcal
"Pale golden color. Charred lumber, rubber, grass, and oiled suede aromas. A brisk entry leads to dryish medium body of charred pineapple, campfire ash, and white pepper fade. Finishes with a hot, petrol-like mineral oil and charred, raw honey, and herb fade. A bold, evenly flavored mezcal."
$25.99 / 750ml Bottle
$296.29 / Case of 12
$296.29 / Case of 12
Zignum Reposado Mezcal Gift Set with Riedel Tequila Glasses
"100% green agave espadín is aged two months for this Oaxaca-made reposado mezcal. A distinct cognac nose is a pure form of flattery, and at second or third nosing, a zingy metal. Minerality plays companion to a honeyed, peachy white tea. Densely creamy on the tongue, it pretty much rolls on the palate., undulating with an earthy, tropical core."
Reviewed by: The Tasting Panel - 94 pts
Reviewed by: The Tasting Panel - 94 pts
$29.99 / 750ml Bottle
$170.94 / Case of 6
$170.94 / Case of 6
Customer Reviews
There are currently 0 reviews for this product.
Be a trailblazer and write the first one!
Be a trailblazer and write the first one!
No Reviews


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November 27, 2014
A detective for the Department of Veterans Affairs has been arrested, accused of forcible rape in south-central Nebraska.
Forty-year-old Justin Maltagliati, of Grand Island, was arrested and jailed on Friday evening.
Grand Island police say a woman had reported that she'd been raped earlier on Friday.
Maltagliati remained in Hall County custody on Tuesday. Online court records don't list the name of his attorney.
Spokeswoman Anna Morelock of the VA Nebraska-Western Iowa Health Care System says Maltagliati works for the VA Police Service as a detective. She would not comment Tuesday on his current job status.
Court records say Maltagliati has pleaded not guilty in an unrelated Hall County drunken-driving case filed in June.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Contact us at: email@example.com
(Facing Rt 100 across from Mack Trucks)
Open Mon thru Thurs 11am - 9:30pm. Fri & Sat 11am - 10pm. Sundays available for private parties.
Reservations accepted Monday-Thursday. Feel free to call up to 45 minutes in advance on Friday & Saturday.
Please call 610-966-9446. Click here for the most recent GIO SPECIALS!
Winner of Favorite Pizza 2012!
|©2009 GIO Italian Grill.com | EMAIL WEBMASTER | Designs by ROY FOX


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3311 Truxtun Av
(661) 328-1740
(& Oak)
Driving directions
9 reviews
Special Operating Hours
Moving to or from Bakersfield, CA? U-Haul cargo and enclosed trailers are intelligently designed to protect and secure your precious belongings, while our open utility trailers are perfect for hauling building supplies, landscaping materials or bulky items. U-Haul car trailers have EZ load ramps for effortless loading of vehicles while our motorcycle trailers are lightweight and easy to tow. Get FREE trailer rental rate quotes in Bakersfield, CA, 93301 today.
Cargo trailers in Bakersfield, CA are lightweight, aerodynamic, and engineered for better fuel economy which makes it easy to tow behind any vehicle. Millions of families use our enclosed cargo trailers to move every year. U-Haul has a large selection of enclosed trailers to rent in-town or one way, review our cargo trailer sizes and reserve a trailer rental online at Abbys Mini Storage!
Utility trailers are perfect for towing large or oversize cargo in Bakersfield, CA, 93301. Many utility trailer rentals come equipped with a loading ramp for easy convenience. The utility trailer selection at Abbys Mini Storage provides an affordable solution for home improvement projects, furniture delivery and for towing recreational vehicles. Utility trailer rentals are also popular with businesses for deliveries and trade-show events. Utility trailers come in a wide range of sizes and styles so that any car can tow.
Moving cross-country with your vehicle on a car trailer is a smart way to save gas and eliminate miles of wear and tear on your vehicle. Our Tow Dolly is a low-cost option for towing front wheel drive vehicles, while auto transports are ideal for long distance moves. Both car haulers fit most sized vehicles in Bakersfield, CA and are also an economical alternative to calling a tow truck in the case of a break-down. Whether towing behind a U-Haul moving van or your own personal vehicle, you can rent a car hauler for both in-town and one way moves.
Motorcycle trailers in are lightweight, easy to tow and have an easy-access loading ramp. Each motorcycle trailer also comes equipped with an integrated chock for the front wheel and with heavy-duty tie-down rings to support even the heaviest of motorcycles. Reserve your motorcycle trailer rental in Bakersfield, CA online today!
Enter your vehicle information and we'll help you find the right trailer hitch.
Buy standard and specialty hitch balls and mounts.
Everything you need to hook up your vehicle to your trailer.
This guide will help you select the proper hitch for your vehicle depending on what you want to tow and your vehicle's capabilities
Sports cars and specialty vehicles with unusually low ground clearance cannot be loaded and unloaded onto the Auto Transport in the conventional manner.
The service was excellent, people were very helpful and courteous.
Make sure all equipment is repaired, or replaced. Front left side had no tie down. I was transporting an old school Harley Davidson and I had no way of tieing the bike down on that side it feel over. Fortunately their was no damage.
Nice lady and man. I'd go back again.
This is not the location we dropped our vehicle off at per our reservation. The location we were to drop off at was on 517 Oswell and it was supposed to be a 24 hour drop off. Clearly it isn't set up to be done (no where to park). The box for the keys to be placed in does not have lock, which was unfortunate for us because someone did take the keys and moved our vehicle then left the keys in the ignition causing vehicle to die. I suggest a lock on the box and a sign that explains directions on where they would like returnees to park the uhauls. We were then told by the uhaul rep that we were responsible for getting locked keys out of vehicle. So we paid to have door unlocked. Luckily no one took it for a joyride. It was clearly stupid on our part to leave the keys in an unlocked box, but it was obviously done by either the person who owns the place or the person in front of us who arrived after we did. I probably will never rent here again. I will say that the guy was helpful (whether because he felt guilty or wasn't I will never know)
This website is owned and operated by Web Team Associates, Inc.
Copyright ©
U-Haul International, Inc. All rights reserved.
U-Haul International, Inc.'s trademarks and copyrights are used under license by Web Team Associates, Inc.
To reserve by phone, call 1-800-GO-UHAUL (1-800-468-4285)


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1 (800) 628-1693 M-F 9-5 Eastern
At Skiviez we have a huge section of CIN2 underwear for men. Our extended selection of underwear includes the original cotton line which isn't any ordinary line of cotton underwear. First, CIN2 started with the highest quality knit cotton and combined it with sophisticated styling, and then they added several styles with sling support underwear to help your package look larger. CIN2 next expanded their line to colors and patterns to make the cotton line of underwear one of the largest and most colorful on the market. If you want something even more advanced and green, then the CIN2 Zen mens underwear is for you. Check out all the men's underwear here at Skiviez.
C-IN2 BaseFlex Profile Brief 2-Pack
$28.00 $22.40
$26.00 $20.80
Skiviez is the only place to find our patented pouch selection technology available on many of the Skiviez brand styles of underwear. Our exclusive pouch technology allows you to choose the pouch size that fits you best. Men, you no longer have to fit to your underwear. Rather, your underwear has been made to fit your unique shape and size. So be sure to try Skiviez brand of men's underwear in a variety of fashions and colors today.
$18.00 $14.40
Pouch briefs supply more room and support than most low rise briefs available. If you like the look of briefs but don't necessarily want to be aware of them all day long, then pouch briefs are probably right for you. If you're looking for a higher end pair of underwear, Hanro offers many great options for pouch brief designs while Obviously constructs their pouch briefs out of a material that hugs your body and moves with you. We also have a wide selection of pouch briefs from brands like 2xist and C-IN2.


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Print but with a lot of interest for the web http://www.landor.com
Responsive portfolio of freelance designer Pablo Dominguez
Introducing the 2013 model of the Hyundai Santa Fe. An interactive experience across devices, brought to you using HTML5/CSS3 and royal excellence.
This is the website of the advertising agency numéro10, that was launched to introduce the agency's new method, SyncBig. The website uses parallax scrolling. Illustration: Blackyard
The European Design Awards is the comprehensive annual awards organization acknowledging the best of graphic design, illustration and interactive design in Europe.
BullyinaBox.com promotes an iBook series that helps kids come up with solutions for bullying, engaging potential customers through testimonials, story previews and a video trailer.
dbp strives in creating engaging experiences across applications on the web and mobile / tablet devices. we excel in challenges and use a range of new and experimental technologies to deliver unique results.


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IAM by Ileana Makri
Rose Gold Plated Sterling Silver Figaro Earrings
$199.37 Was $398.76 (50% off)
Product Code: 423201
- Need to know
- Item details & Care
- Shipping & Returns
- Chandelier earrings emerged as this season's statement jewellery to be seen with at the shows, and these delicate filigree versions from IAM by Ileana Makri make the perfect pair. The delicate rose gold hue is ideal to accompany the Californian folk trend – wear with flared jeans and a peasant shirt for seventies-informed style.
- Rose gold-plated sterling silver Figaro earrings featuring a stud post and circular rubber back, a filigree stud, with fine star chain and chandelier filigree pendant. IAM by Ileana Makri earrings have a drop of approximately 6.5cm.
Pink gold-plated sterling silver.
view full delivery details
Free Delivery (2-3 working days)
All duties and customs are included at checkout
Returns ( view full returns details )
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advice and assistance on all your
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Answers related to 'when-we-miss-somebody-so-close-to-us-it-pains-a-lot.-but-do-'
Some say that there is sweetness in pain caused by hurt or by missing somebody. In that case which is sweeter and long-lasting: sweetness of happiness
Asked by Muktha Radhakrishnan, 15 Feb '10 01:36 pm , 1 answers
The question forces me into a lot of introspection...and probably would need several pages to define the sweetness of happiness and pain.But the ques... more
Answered by prasoon , 16 Feb '10 12:58 pm
When we miss somebody so close to us, it pains a lot. But do you have the same intense feeling when you miss some nonliving entity, when you dispose s
Asked by Muktha Radhakrishnan, 03 May '09 07:06 pm , 15 answers
Muktha, your question expects the answerers to mention nonliving entities; which they might have been missing virtually on regular basis. But, though ... more
Answered by Indra Pawar, 05 May '09 12:26 am
Asked by ankit shivam, 01 Oct '07 08:27 pm , 1 answers
Everyone gets sad. Yes, everyone you've ever met. Some people have sad feelings just once in a while, and others may have sad feelings pretty often. M... more
Answered by PANIWALA A, 02 Oct '07 12:47 am
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