OK, I was told not to name the resturant but this how the owner does it. He was partners with another guy for numerous years and grew a hugh business of seafood. Along came a major hurricane and removed half the county including his business. At this time, he and his business partnes split where he got the resturant and the partner got the liquor lisence. They parted ways and the partner opened another resturant. Now this guy couldnt legally sell beer and the new lisence cost $1000, so it wasnt worth the added expensive. He then thought "I can give it away, just not advertise it" So he uses his points from his credit card while buying fuel for his boats and buys several cases of beer eash week. This beer is free to patrons of his business as long as it lasts. Next week when fueling, he gets more beer. You gotta love him. Damn nice guy I've known off and on 30 years. I go there every thursdaynight. If you in the area, PM me and youll be my guest.

what a nice guy.... sounds like a good fella to give a bag of back steak to.

Not to be Debbie Downer or anything but usually a liquor license also gives you the right to let your customers consume their beverages on the premises, not just purchase them (the difference between a party store and a bar).

Here's to hoping he reads up on this before he gets caught!

Eremius wrote:

Not to be Debbie Downer or anything but usually a liquor license also gives you the right to let your customers consume their beverages on the premises, not just purchase them (the difference between a party store and a bar). Here's to hoping he reads up on this before he gets caught!

Not on Florida, well my county. Its customary that if a resturant dosent have a license, its BYOB. A family friend owns a mexican place here and while waiting on the permits and such, her customers could bring in their own brew or she could give it away, just not sell it.

Donut Slayer wrote:

Not on Florida, well my county. Its customary that if a resturant dosent have a license, its BYOB. A family friend owns a mexican place here and while waiting on the permits and such, her customers could bring in their own brew or she could give it away, just not sell it.

Well, if it weren't so darn hot there, I might have to consider moving!

Super nice guy!

Free beer?

Vince's 'ld drink him outa business in one day!

Now this guy sounds like a damn fine bloke. What I like is he is actually giving stuff away...it is costing him, albeit only points on his credit card, but cost nonetheless.

He deserves any and all custom he gets.

Don't know about your neck of the woods, but over here in Brisbane you have to have a license even for a BYO, and the proprietors charge what they call "corkage" to remove the cork from YOUR bottle of wine, or whatever, and provide glasses to consume it in the restaurant.

Cheers, Vince

I know what I would tell them to do with the cork!!!!!

In some restaurant in Sydney that corkage could be more than $50 !!!!!
Goddam rip off!!

I guess at that price its for those wine bottles in the glass cases at the liquor store?

Mind you I really cannot tell the difference between a "good" bottle of wine, and a "normal" bottle of wine any ways so.

Dimitri

'Mitri...classifying wine is easy mate. A "good wine" is one you enjoy drinking and a "normal wine" is one that is pleasant, but not always your ideal wine.

Cheers, Vince

+100
I do not have the "golden palate" as some of my mates does (he could tell the wine from the taste!!)
But, I can tell whether or not I like the wine, who cares what brand or what vintage it is.

I can't even tell if I like the wine or not.

Dimitri

the Aussies changed the way wine has been veiwed forever in the 80s by making wine that people "liked" to drink!!!!
the rest of the world soon followed suite .
now a nice moscato is a fine drop and a merlot is better still but not to SWMBOs taste.

Merlot is nice Elvis...but try a nice Pinot Noir...you will be suitably whelmed mate.

Get a nice bottle of Verdhelo and share with the missus over a nice meal mate...it's a nice fruity white that goes well with white meats (chicken, pork etc).

Cheers, Vince