I agree - i was
at the party(nice) but also wonder how they will deal with the idea (and the cost) of someone bringing a better bottle to the table,
150 RMB does not cut it.

Some people look at a unit cost of a bottle of wine that they've seen or purchased at a grocery store and decry the restaurant mark-up without realizing that the store probably bought a pallet of the wine and got it at a rock-bottom price, small restaurants like SALT or ALAMEDA don't have extensive storage space so wines are bought a few bottles at a time.

What you guys don't realize is that restaurants couldn't survive without beverage mark-up on all beverages, from sodas, coffee to mixed drinks to wine, because food prices in Beijing don't cover the many operating costs, so there has to be something that's profitable.

This is a suggestion for Gaby what about a "corkage-free night"? Mondays or tuesdays and check how diners react plus it will be something new here and a good way to promote the restaurant.

How can this good balance be achieved? Taking into account the reasonable expectations of restaurateurs and customers, the following guidelines may help.

1. When planning to go out to dinner, call the restaurant and check on the wine policy. Ask if there's a corkage and what it may be, and if the restaurant needs to know what wine you're bringing. Most restaurants do not allow customers to bring in wine that's already on the wine list. However, an older vintage of such a wine would be acceptable in most cases.

2. In the spirit of fairness to the server, whether there's a cork fee or not, always (TIP THE WAITERS) as if you ordered wine at the restaurant. In fact, a good rule of thumb is to review the wine list, observe a comparable bottle to the one you brought in, and tip 10-15 (YES ALSO IN CHINA YOU HAVE TO TIP) a percent based on that wine. At the very least, look for the lowest priced wine on the menu and tip on that amount ( IF YOU DON'T TIP STAY AT HOME ).

3. When bringing in your own wine to a restaurant, buy a couple of glasses of wine or a bottle of the house wine while you're ordering to show good faith that you appreciate the opportunity to be able to enjoy your own wine in the restaurant setting. Some establishments waive the cork fee if you purchase a bottle from the list.

5. Offer the proprietor, maitre d', chef or server a small amount of your wine to taste, COOL!!

6. When you bring wine to a restaurant, order more than a couple of appetizers or the least expensive items on the menu. Occupying a table, enjoying the atmosphere and service while sitting around for several hours drinking your wine is a privilege and a courtesy to customers, so by all means, patronize the restaurant.

Chill out my friends and be cool with this place already is good for sure in the near future SALT will be outstanding for sure.

Since when do you need to tip in a restaurant in China? That's BS, even if tips were required you would be hard pressed to show me ANY restaurant in Beijing where the service dignified a tip outside of a 5* hotel.

Wow, you truly haven't been to any nice restaurants in Beijing then. Also, the reason Salt is fully booked is because the food is affordable and decent for the price you pay. However, I would never consider food at the Salt outstanding. As I have said already, it was as average as any other similar restaurants in Beijing.

Btw, they should use a meat tenderizer.

I'd have to agree. Charging nearly US$30 to uncork one bottle that's brought in when the same table has purchased a few other bottles and six meals is a bit out of hand. Ignoring that, even at top shelf restaurants in the US/Europe/Australia I can't EVER remember being charged more than maybe US$10 (or equivalent) for the privilege of operating a corkscrew on a bottle I brought in. The one exception is Smith&Wollensky in NYC. For my birthday a few years ago, one of my friends brought a bottle of Chateau Margaux (They don't even sell French wine there) and they wanted US$20 to uncork it. My friend told the waiter it was a special occasion and the waiter APOLOGIZED and waived the fee. After the meal they even brought us a free cake with some candles.

*shrug*

a relatively fair point. If you a going to bring a grange or the like, then seriously, corkage shouldn't bother you. if not - choose something from the wine list. I too am a bit boggled on this one...

You can get Grange from ASC Fine Wines (www.asc-wine.com).

Btw, I really don't see what the fuss is about corkage fees. If you think rmb 200 is too much (i.e. it's not worth forking out for a special bottle you might want to bring along) - then just order from the wine list.

consider the price of a krug bottle sold in retail
and the price of the same bottle sold in a bar or a restaurant

is 200 rmb of corkage fee more or less ?
i m pretty sure it s still less ...

so u re still drinking your krug in this restaurant at a good price

(but an elegant gesture and a bit of flexibility is always appreciated by customers)

Just wanted to say I tried out SALT for lunch today.

Honestly speaking, the atmosphere was great! Spacious enough between each tables. Decoration and Service was also pretty good.
BUT,
I really didn't think the food was all that great. Especially if they claim to be the best Restaurant in Beijing. I ordered a 2 Course Lunch. Price was I think 158RMB on a Sat. Which I think was way overpriced for the quality I'm getting. Had a Salad with Scallops and Salmon as an entree. Both were okay, but were missing flavors to it...just too bland.

I guess I'm paying for their atmosphere.

If you want the whole package, I highly recommend Le Petit Gourmand. I think they have great food, cozy atmospher, nice portions at a great price.

I feel the same way. I rarely had a great service at Alameda nor any other service charge included restaurants where I felt obliged to pay tips. Honestly, I can only count 2 restaurants in Beijing where service has been consistently good. Other places, you do see attentive wait staffs, but it's never consistent.