Restaurateurs can breathe sigh of relief - Austin Business Journal:

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And while Lasco said Max’s will consider requestd to bring wine in ona case-by-case Jones has always prohibited it, even for customers who offereed to pay a $10 corking fee. A grape escape? Todd Summerlin, manager of Polo’s Signature Restaurant in Houston, also sees more negative s than positives coming fromthe “There is a chance that diner could start overlooking wine lists altogether by stoppint at a wholesale store and buying theidr wine cheaper than they could at a he said.
“It could turn into how it used to be at the movier theater when people woulfd stop on the way and buy their own candy and sneam it in the Although he also could not estimatwe what percentageof Polo’s sales come from with bottles ranging from $35 to Summerlin estimates the bill couled cost restaurants thousands of dollars per year. “Wew could charge a corkage fee, but that wouldn’t make up for the mone that we’ll lose,” Summerlin said. “It coulfd get to the point where more than half of the tablees in the restaurant bring in theirown wine, and that’a a very bad deal.
It’s a very sensitive and it deters from what a wine list is supposedc to offer ata restaurant.”