I tend not to bring wines to restaurants but out of the dozen or so times I have, I have never actually been charged a corkage fee. Here are my rules: (1) Always call ahead and ask if it is ok. (2) Before taking your bottle out at the restaurant ask your server about it again and explain that you called ahead, don't just spring it on them as they don't know you have called about it and they might not know the fees or rules themselves -- don't assume. (3) Bring a kick-a$$ bottle of wine -- something they will be jealous of. (4) I always leave a half glass in the bottom of the bottle and for the server or sommelier. And lastly (5) if the wine needs to be decanted, do it at home before you arrive. They shouldn't have to work more for it or understand how your 2001 barolo needs to be decanted. Make it easy.