Edmonton... Effective Monday, October 27, 2003, Albertans will be able to bring their own wine to participating restaurants and bring home partially finished bottles of wine that have been recorked. Commercial caterers will also be able to sell liquor at public and private events.

"This government fully supports giving Alberta consumers increased choice when it comes to the service and consumption of liquor," said Gaming Minister Ron Stevens. "At the same time, we will continue to make sure that social responsibility in the service and consumption of alcohol remains paramount."

Allowing patrons to bring their own wine will be an option available to Class A (minors allowed restaurants) and Class C (private clubs) licensed premises. Only sealed, commercially manufactured bottles of wine will be permitted to be brought into licensed establishments. Homemade wine will not be allowed. Licensees that choose this option will be allowed to determine and charge a 'corkage fee' for this service.

Those who wish to bring their own wine are encouraged to call ahead before dining to ensure that the establishment offers this service.

"Our philosophy of freedom of choice is met by allowing restaurants the opportunity to solve their customer's requests," said Lindy Rollingson, CEO and President of the Alberta Restaurant and Foodservices Association.

Customers also may now request to have a partially consumed bottle of wine recorked to bring home and enjoy later.

"Consumers now have the option to order a bottle of wine without feeling compelled to finish it in that particular sitting," said Stevens. "This represents an ideal balance of customer service and responsible consumption."

The regulation changes also permit commercial catering companies to sell liquor at private and public events. Caterers may now provide accompanying liquor service with meals, in accordance with Alberta Gaming and Liquor Commission policies. This new policy will give consumers the option of choosing a caterer that can offer more complete services.

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Backgrounder

The BYOB policy gives restaurants and their patrons a new choice. Under the new policy, people will be able to bring a favourite bottle of wine to a participating restaurant to enhance their dining experience.

Recorking encourages responsible liquor consumption. Rather than trying to finish a bottle of wine before they leave, consumers may now have the bottle recorked to enjoy at a later date.

By providing commercial catering companies with a liquor license option, these companies may provide a more complete service to their customers. Companies must have a valid business license, permanent kitchen facilities, meet all public health standards and comply with Alberta Gaming and Liquor Commission policy on the sale and service of liquor. Consumers will not be obligated by the caterer to use their liquor services.

No. These amendments to the Gaming and Liquor Regulations make this an option available to Class A (minors allowed restaurants) and Class C (private clubs) licensees. The purpose of the policy is to expand the choices of both the customer and the establishment. A restaurant or club may, if they choose, have a wine list and offer BYOB.

When a customer arrives in a restaurant or club, they would indicate to the staff they have their own wine and would turn it over to the staff for serving. The wine would then be served in the same manner as wine selected from the menu. Restaurants or clubs that choose this option will be allowed to determine and charge a 'corkage fee' for this service.

Only commercially-manufactured wine will be permitted to be brought into licensed premises by customers. Bottles must be fully corked and sealed by the manufacturer. No homemade wine will be permitted.

Class A (minors allowed restaurants) and C (private clubs) licensees will be permitted to allow customers to bring their own wine into the premises. The BYOB policy is intended for food service establishments in order to enhance the dining experience. Classes A, B (recreation facilities) and C will now be required to recork a partially consumed bottle of wine for the customer to take home upon request.

Under the Gaming and Liquor Act, it is illegal to sell or provide liquor to an intoxicated patron. The establishment would refuse to open the bottle of wine for the customer.

Licensees have always had the responsibility under AGLC policy to telephone the police if minors are in possession of liquor or attempt to purchase or consume liquor at their establishment. This responsibility remains unchanged.

Responsible liquor service remains paramount. Licensees are still expected to comply with existing Alberta Gaming and Liquor Commission regulations. This includes not serving to minors or over serving.

Customers should call ahead to find out if a particular restaurant offers this service.

Quebec allows restaurants that do not have a standard liquor license to apply for a permit to allow patrons to bring wine and beer into their restaurants for consumption with meals. New Brunswick issues restaurants that do not have a standard liquor license, and Bed and Breakfast operations, a "Wine Serving License" to allow patrons to bring their own bottle of wine into the restaurant or Bed and Breakfast for consumption. Australia and New Zealand both have BYOB policies in effect. Alberta is the first province to allow food establishments to have both BYOB and a liquor license.

British Columbia is the only other province that allows patrons who do not consume a full bottle of wine to take home a partially consumed bottle of wine from a licensed premise after it has been corked by the licensee.

Yes. Licensees must call the AGLC to obtain an endorsement to their license. This is done at no cost to the licensee.

No. Without the pressure of having to finish a bottle of wine, people will not feel obligated to drink more than they should. Existing regulations governing the transportation of liquor in a vehicle still apply. The recorked bottle cannot be within easy access to occupants of the vehicle.

The bottle must be recorked by restaurant staff so that the cork is flush with the top of the bottle. The bottle must also be bagged before leaving the establishment.

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