For some time I've been collecting a few really nice Okanagan wines (Burrowing Owl, Nichol, etc...) that I'm waiting for the right occassion/meal to enjoy them with. I would like to enjoy them at one of my favourite restaurants that does BYOB, but I'm not sure about the etiquet.
Can anyone help me out? Do I need to give the wine to the host/ess, waiter, bartender... does this need to be done earlier in the day of my reservation or just when I show up? Does the wine need to be in a bag (fancy or brown paper)? Do I need to call in advance to ensure the wine I have is not something already on the wine list? I do understand that at the end of the meal I need to adjust my gratuity calculation up, so my server doesn't lose out on the price of a bottle of wine. On the other hand, does it make me a cheap skate showing up with a $30 bottle instead of paying $50 or $60 price at the restaurant?
I do feel a bit uncomfortable with this situation but I really want to have my wine with a great meal, so any help is appreciated.